‘Country French’ Dinner at Cathrine and George's house; October 7th, 2006

appetizers:

Diablotins d'Epicure - prepared by Cathrine and George

Makes ~ 50 slices

• 1.5 cup French Roquefort
• 3/8 lb. (1.5 stick) unsalted butter
• 3/4 cup finely chopped walnuts
• 2 pinches of cayenne pepper
• 4 dashes Tobasco w/garlic sauce
• French baguette slices

1. Cream together the Roquefort and the butter.
2. Mix in the finely chopped walnuts and a pinch of cayenne.
3. In oven toast one side of several French bread slices, remove from oven, spread cheese mixture on the untoasted side, return to oven and brown briefly under broiler.

Pate (pork, truffle, etc. -Beverage & More), Double Brie (with herbs), Pickles (vegatebles and mushrooms) and Bread - served by Cathrine and George

Quiche - prepared by Joanna and Jacek

dessert:

Tarte Tatin (Upside Down Caramelized-Apple Tart) - prepared by Brenda and Rudy

4-1/2 lbs. Golden Delicious apples (about 10)
7 Tablespoons unsalted butter
1/2 cup + 3 Tablespoons sugar
1 Tablespoon lemon juice

For the pastry:
1 sheet frozen puff pastry or 1 refrigerated pie crust

Core the apples with an apple corer. Peel and halve them. With the cut side down, trim off a small slice from each side of the apples so that they can stand on their sides.

In a 10-inch oven-proof skillet, melt the butter over medium heat.

Add the sugar and lemon juice and mix well.

Starting on the outside of the pan, stand the apple halves on their sides, one next to the other. The skillet should be as tightly filled as possible. If there are holes, cut a piece of apple to fill it in.

Preheat oven to 425°F.

Continue to cook the apples over medium-high heat for 25-30 minutes. When the sugar bubbling around the apples is pale brown in color, place the skillet in the oven for 5 minutes.

While the apples are cooking, defrost the puff pastry as directed on package. If using pie crust, also follow package directions for using. If using a rectangular piece of puff pastry, trim the corners. You will use the pie crust as is.

Remove the apples from the oven, increase the heat to 475°F. Drape the pastry over the pan. Carefully tuck the pastry between the apples and the sides of the skillet, using a small paring knife.

Place the skillet back in the oven and cook for 15-20 minutes or until the pastry is lightly browned.

Remove from heat. Drape the pastry over the apples, tucking the overhang down between the apples and the inside edge of the skillet.

Bake for 20-30 minutes or until the pastry is golden. Remove and allow to cool for 15 minutes. Loosen the edges of the pastry with a knife. Invert onto a platter quickly and carefully. Rearrange any apples that may have fallen out. Serve warm.

Nectarine Almond Tart - prepared by Brenda and Rudy

1 Pillsbury refrigerated pie crust, set out according to directions
2 lbs. nectarines, peeled, pitted and sliced

For the frangipane:
5 Tablespoons unsalted butter, softened
1/3 cup sugar
2 eggs
1/2 cup blanched, slivered almonds, ground*
1/4 teaspoon almond extract
2 Tablespoons Kirsch (I couldn’t find it locally, so I used regular brandy)

For the glaze:
1/3 cup apricot jam
2 Tablespoons Kirsch

Fit the pie crust into a 9-inch tart tin with a removable bottom. Crinkle some wax paper and line the bottom of the crust with the crinkled paper. Fill with beans or pie weights and blind bake as instructed on package.

While the pie crust is baking, prepare the frangipane: Cream the butter and sugar together.

Add the eggs and mix well. Stir in the almonds, almond extract and kirsch.

Allow the pie crust to cool a bit before filling it with the frangipane.

Arrange the nectarine slices on top of the frangipane in a decorative pattern.

Set the tart on a baking sheet and place in a 400°F oven. Bake 10 minutes, lower heat to 350°F and bake an additional 25-30 minutes or until the frangipane is set.

In the meantime, mix the apricot jam with the kirsch. Microwave about 1 minute to melt. Stir again and press through a strainer. Microwave again to remelt.

Remove from oven and brush with the melted apricot/kirsch mixture. Serve warm or at room temperature.

*It is best to grind the almonds with a cylindrical cheese grater, the kind that is sometimes used to grind parmesan cheese. It can be done in a food processor, but remember to add a little of the sugar so that the nuts don't get oily - and be careful you don't want almond paste!