Sunday, November 30, 2008

Rosemary Cheddar & Leek Quiche

This is a variation on ATK's quiche lorraine recipe...



1 1/4 c. all purpose flour
1 Tbsp chopped fresh rosemary
1/2 tsp salt
1 Tbsp sugar
2 Tbsp butter, cold, cut into 2 pieces
5 Tbsp shortening, cold, cut into 5 pieces
4 Tbsp ice water


2 strips bacon
2 leeks, sliced thinly, green parts discarded
2 c. half & half
2 eggs + 2 yolks
1/2 tsp white pepper
1/2 tsp salt
pinch nutmeg
1 c. grated extra sharp cheddar


In a food processor, combine salt, flour, sugar and rosemary. Pulse for 1 min or until combined. Add pieces of butter and shortening, one at a time. Pulse in food processor until pea size pieces are formed. Transfer to large bowl. With a rubber spatula, fold in the 4 Tbsp of ice water until dough comes together. Remove from bowl and form into a disc, 4" in diameter. Wrap in plastic and refrigerate for at least 45 mins.

Par bake the crust:

Preheat oven to 375. Roll dough between 2 pieces of plastic wrap to about a 12" diameter and transfer to pie plate. place piece of tin foil over pie shell and fill with pie weights or dried beans or rice. This will prevent crust from bubbling up while baking in the oven. Bake for 25 to 30 mins then remove from oven and remove foil with pie weights. Return to oven and bake for an addtl' 5 mins or until light golden. Remove from oven.

Make the filling:

Fry bacon in a skillet until fat is rendered and bacon is crispy. Remove bacon and transfer to paper towel-lined plate. Pour off all but 1 Tbsp bacon grease and saute leeks in bacon grease until tender, about 5 mins.

Chop bacon into small pieces, about 1/4 inch each.
Whisk eggs, yolks, half & half, nutmeg, white pepper and salt. Put cheese, leeks, and bacon into bottom of pie shell.

Pour egg mixture on top of bacon, cheese and leeks.
Return to oven and bake at 375 for 30-35 mins or until a knife blade inserted in middle of quiche comes out clean.
Allow to cool 10 mins before serving.

Earl Grey Cookies Dipped in Dark Chocolate


2 heaping Tbsp loose Early Grey tea (about 6 teabags)

2 1/2 c all purpose flour
1/4 tsp salt
3/4 c granulated sugar
2 sticks of butter, cut into 16 pieces
2 tsp apple juice or apple cider
2 Tbsp cream cheese

For chocolate glaze:

4 oz bar of bittersweet chocolate, broken up into several small pieces.
1 Tbsp corn syrup
1 Tbsp butter


Put sugar and loose tea in food processor, process until tea leaves begin to become powdery, about 3 mins.

Add flour and salt, process x 10 pulses.
Add butter, 1-2 pieces at a time. Add cream cheese and cider, pulse in food processor a few more times until larger globs of dough begin to form and dough becomes well blended.
Turn out dough onto counter top and knead into smooth dough, shape into 2 discs, 4" diameter each. Wrap in plastic and place in fridge for at least 1 hr.
* you can use a standing mixer when you add the cider and cream cheese

Preheat oven to 375. Cover two baking sheets in parchment paper. Roll dough on floured surface x 1/8 inch thick. Use cookies cutters to cut as many cookies as possible and reform extra dough trimmings into a thick disc and roll out again to form more cookies. Repeat up to 3 times. Transfer cookie dough to sheets using a metal spatula.

Bake x 10 mins.

Remove from oven and carefully slide paper with cookies to wire cooling rack.

Meanwhile, place chocolate, butter, and corn syrup in double boiler and melt over low heat, stirring often. Decorate cookies with chocolate glaze while it is still warm and liquid. Allow to cool.