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Last week I met with a lovely couple for an elegant lunch. I have the pleasure of planning their wedding and we sat down to discuss details.  It took a few hours for me to throw everything together and it was well worth it.  I strongly believe in making everything from scratch, nothing tastes better than food made with love. Below are the recipes from that day, everything was absolutely delectable.

 Menu

Tomato Basil and Goat Cheese Tarts

Cape Cod Chopped Salad

Oatmeal, Cranberry and White Chocolate Cookies

 Tomato Basil and Goat Cheese Tarts

 Ingredients

  • 1 package (17.3 ounces/2 sheets) puff pastry, defrosted
  • Good olive oil
  • 4 cups thinly sliced yellow onions (2 large onions)
  • 3 large garlic cloves, cut into thin slivers
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons dry white wine
  • 2 teaspoons minced fresh thyme leaves
  • 4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
  • 4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
  • 1 large tomato, cut into 4 (1/4-inch-thick) slices
  • 3 tablespoons julienned basil leaves

Directions: Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. Preheat the oven to 425 degrees F.

Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.

Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.

Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.

 Cape Cod Chopped Salad

Ingredients

  • 8 ounces thick-cut bacon, such as Niman Ranch
  • 8 ounces baby arugula
  • 1 large Granny Smith apple, peeled and diced
  • 1/2 cup toasted walnut halves, coarsely chopped (see note)
  • 1/2 cup dried cranberries
  • 6 ounces blue cheese, such as Roquefort, crumbled

For the dressing:

  • 3 tablespoons good apple cider vinegar
  • 1 teaspoon grated orange zest
  • 2 tablespoons freshly squeezed orange juice
  • 2 1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2/3 cup good olive oil

Directions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool. In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese. For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil. Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.

Oatmeal, Cranberry and White Chocolate Cookies

 Ingredients

  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup white chocolate chips
  • 3 cups rolled oats
  • 1 cup dried cranberries (or other dried fruit)

Directions : Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Note: These cookies are amazing.  They are my specialty go to cookie.  Everyone loves them!

Enjoy!

Xo

Recipes Courtesy of Barefoot Contessa, cookie recipe adapted from Beth Setrakian

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