Wednesday, December 14, 2011

white elephant - girlfriends and cocktails!

I am posting some of the recipes I prepared for my book club pals for our White Elephant party. Such a fun night with fun ladies!

Caramelized Apple and Onion Tarts
(Original recipe courtesy of Real Simple Magazine, but I modified it a little)
2 tablespoons olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
1 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 C sour cream
1/4 C crumbled gorganzola or blue cheese

1.Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
2.Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake 15 minutes. Sprinkle with blue cheese and return to oven and contiune baking until the pastry is crisp and browned, 15 to 20 minutes longer. Cut into pieces before serving.

Artichoke Cheese Tarts
12 round wonton wrappers
1 container Boursin or Allouette garlic/herb cheese spread
1 egg
1/4 C chopped marinated artichoke hearts + 1 T marinade
2 T chopped sun dried tomatoes
1/2 T fresh snipped chives

Spray 12 mini muffin tins with non-stick cooking spray. Press wonton wrappers into each. Sitr togther remaining ingredients. Spoon into wontons and bake for 10-15 minutes or until edges are brown and cheese is set.

Pecan-Caramel Tarts
1 pkg. Athens mini filo dough shells (15 per pack)
4 oz. cream cheese, softened (maybe a little less)
1/2 C brown sugar
2 T butter
1 t vanilla
Kraft caramel bits (5-6 bits per shell)
2 oz. chopped pecans

Preheat oven to 350 degrees.

Press about 1t of cream cheese into the bottom of each shell. In a small bowl, melt the butter; add the brown sugar and vanilla and mix well. Spoon about 1/2t of the butter mixture over the cream cheese. Sprinkle 5-6 bits into each shell. Next, sprinkle with chopped pecans. Bake for 7-12 minutes until shells are lightly browned and caramel bits have melted.