Wednesday, December 9, 2009

Snow. Tiger.

December 9th and finally we have snow. Not a lot, maybe an inch or so, but definitely snow, not just the sprinkles we have been getting. Right now everywhere looks nice and clean, a pristine white and its still snowing. This is part of a huge storm system which hit both the US and Canada and has been worse in some areas than others. Some places have since had a violent storm of wind and rain which will serve to wash away the snow, not sure if we will get the same thing. I see it was Tiger's mum-in-law who was taken to hospital. I hope she will be OK. I saw something this morning about Tiger apologising, to his wife and family maybe, but publicly, what has he done to us, nothing at all. What, really, is it to do with us? Women are now coming out of the woodwork claiming to have slept with him. I think that's disgusting and vicious. How to get your name in the papers. Grrrrrr. Maybe I should claim the same thing which would make people realise how silly and unlikely it all is. I feel so sorry for people once they become famous the Papparazzi will not leave them alone, she says, writing about him too. As we are having a pot luck party in the building on Saturday, I have to make my Turkish Orange Cake today as I am busy both Thursday and Friday. So this will be short this morning. A friend emailed this recipe to me today and I thought I would share it with you as being something different. Eggnog tart Source: Instead of just drinking eggnog, we also sometimes fold it into a cream tart for dessert. Ingredients For the crust: 1 1/2 cups all-purpose flour 1 tbsp. sugar Pinch salt 8 tbsp. unsalted butter, cut into small pieces 2 tbsp. vegetable shortening 2 to 4 tbsp. dark chocolate, melted For the filling: 3 cups heavy cream 5 tbsp. sugar 1/2 to 3/4 cup bourbon Half a vanilla bean, split lengthwise 6 egg yolks 1 envelope gelatin, softened Makes one 10-inch tart Cooking instructions 1. For the crust: Preheat oven to 450°. Sift flour, sugar, and salt together into a mixing bowl. Use a pastry cutter or 2 table knives to work butter and shortening into flour mixture until it resembles coarse meal. Add up to 5 tbsp. ice water, stirring dough with a fork until it holds together. Form dough into a ball, wrap in plastic, and refrigerate for 30 minutes. Roll dough out on a lightly floured surface into a 14-inch round. Fit dough, without stretching it, into a 10-inch tart pan, then prick bottom lightly with a fork. Line dough with foil, then add dried beans or pie weights. Bake for 10 minutes, then remove foil and beans and bake for another 2 to 5 minutes. Brush bottom and sides with chocolate. Set aside to let cool. 2. For the filling: Put 2 cups of the cream, 4 tbsp. of the sugar, bourbon, and vanilla bean together in the top of a double boiler above simmering water over medium heat. Cook, stirring often, until bubbles appear around edge of cream, about 20 minutes. Meanwhile, whisk egg yolks in a mixing bowl until pale yellow. Continue whisking while adding 1/2 cup of the hot cream mixture, then pour yolk mixture into cream mixture in the double boiler, stirring with a wooden spoon. Add gelatin and stir to dissolve. Remove vanilla bean. Set aside to let cool, then strain filling into tart shell and refrigerate until set, about 4 hours. 3. Whisk remaining cream with remaining sugar in a large bowl until soft peaks form. Garnish tart with whipped cream and confectioners' sugar, if you like. Have a great day

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