The Rural Voice, 2002-02, Page 33border all around, prick centres with
tines of fork. Paint pricked area with
some of the warm apricot glaze.
Halve, peel and core apples.
Thinly slice each half, keeping slices
together. Pick up each half with knife
blade or spatula; press to slightly
flatten and stagger each row of apple
slices. Place on prepared dough,
leaving border free. Sprinkle with
sugar. Fold up dough border.
With fingers or tines of fork,
sharply crimp border and corners.
Transfer pastries to individual,
buttered, multi -thickness foil squares;
place on baking sheet in oven and
bake for 30 minutes or until pastry is
crisp and brown.
Paint hot tartlets with remaining
apricot glaze. Serve warm or at room
temperature, topped with chocolate
hearts, if desired.
CREAMY RUTABAGA,
CHEDDAR AND POTATO BAKE
2 medium potatoes
2 medium carrots
quarter (approximately 8 oz/250 g)
medium rutabaga
2 tbsp (25 mL) butter
1 small cooking onion, minced
3 tbsp (45 mL) all-purpose flour
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
pinch nutmeg
2 cups (500 mL) milk
1 cup (250 mL) shredded cheddar
cheese
Peel and thinly slice potatoes and
carrots. Cut rutabaga lengthwise into
2 or 3 sections; peel and thinly slice.
Simmer sliced potatoes, carrots and
rutabaga in salted water for 3
minutes. Drain and shake saucepan
over hot element until all remaining
liquid has evaporated. Set aside.
In medium saucepan, melt butter over
medium -low heat. Stir in onion and
cook for 5 minutes, stirring
occasionally; do not let mixture
brown. Add flour, mustard, salt,
pepper and nutmeg; stir constantly
until mixture forms smooth ball that
comes away from side of pan.
Increase heat to medium. Gradually
add milk, stirring constantly, letting
mixture come to simmer between
additions and cooking until thickened
and bubbling. Add cheese, stir until
melted. Remove from heat; stir in
reserved vegetables.
Transfer to buttered 8 -cup (2 L)
shallow baking dish; bake,
uncovered, in 350°F (180°C0 oven
for 1 hour.
CARROT MOUSSE FLAN
3 medium carrots, thinly sliced
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) butter
1 tbsp (15 mL) grated orange rind
1/4 tsp (1 mL) cinnamon
3/4 cup (175 mL) whipping cream
1 egg
1 egg yolk
In medium saucepan, combine
carrots, sugar, butter, orange rind and
cinnamon. Add water just to cover;
bring to boil. Reduce heat, cover and
simmer for 5 minutes. Uncover and
cook over high heat until all liquid
has evaporated. Add cream and stir
until hot. Pour contents into blender
jar and puree. Add egg and yolk and
puree again until very smooth.
Butter four 1/2 cup (125 mL)
ramekins or custard cups; fill with
carrot mixture. Place in baking dish
and add boiling water to come
halfway up sides of ramekins.
Bake in 300°F (150°C) oven for
40 minutes or until set. Remove
ramekins from baking dish and let
cool for 15 minutes before
unmoulding.
Candied Carrot Strips:
In small saucepan, combine equal
amounts of water and sugar; simmer
for 5 minutes. Add long shreds of
carrot; simmer for 5 minutes. Drain
well.0
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Contact us at:
norhuron@scsinternet.com
or write to us the good
old-fashioned way at:
The Rural Voice,
P.O. Box 429, Blyth, ON NOM 1H0
HaR BLOCK
It's the right thing to do..
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Let us prepare and a -file your
- personal income tax return
- farm and/or small business returns
- rental statements
- employment expenses
We also do estate returns, GST and PST
returns, payroll and bookkeeping
Office Locations:
Walkerton Hanover
118 Durham St. 261 10th St.
Tel: 519-881-2821 Tel: 519-364-4246
Fax 519-881-2821 Fax 519-364-0579
Listowel
162 Wallace Ave. N.
Tel: 519-291-2087
Fax 519-291-2087
FEBRUARY 2002 29