Almond Lemon-Lime Slice

August 31, 2011 by Monica in Baking, Cookies, Sweets, Tarts

About a month ago, a representative of the Donsuemor Bakery, located in Alameda, California, contacted me about wanting to send me some samples of their baking products and see what I could come up with using them and ingredients in a dessert.

First I was all up and anxious about this. I will be the first to tell you that when it comes to developing a savory recipe I’m all for it. But, developing a sweet recipe - I’m a total coward. Baking for me is the holy grail of step-by-step cooking and I rarely venture off the instructions.

But, I figure it was going to give me a challenge and I never back away from a challenge.

That is why Tom and I are having an all out war with the angry birds game in our house.

He is up by one game.

I plan on whooping his butt this weekend.

But, back to the point

GCC: Menu 11 - Gruyere Tart

December 12, 2010 by Monica in Baking, Cookbooks, Cooking Club, Gutsy Cooks Club, Main Courses, Quick Meal, Savory, Tarts

This past weekend the Gutsy Cook menu included this tart, a Carrot and Orange soup and Arugula Salad with Parmesan.

As you can see, I played lazy and only did the tart. But, after reading Raymond’s take on the soup, I think I may have to back track and cook up some carrots!

The whole menu was totally on the fence up until Sunday. I had spent Friday and Saturday baking up about 7 dozens of cookies for my first cookie exchange party (recipes and post coming) so, my kitchen and I were taking a break from eachother. But, on Sunday as I was whipping up my brunch menu, and felt something was lacking, so I took a look and decided to include this tart in the list of things to serve. I came together pretty quickly.

Asparagus Tart with creamy Ricotta puree and Soppressata

November 30, 2010 by Monica in Appletizers & Snacks, Entertaining, Quick Meal, Savory, Tarts, Vegetable

Ok, I know that I’m not re-inventing the wheel here. If you Google Asparagus tart, you will probably get a gazillion hits on recipes – because there is A LOT of ways to eat asparagus.

So, why not contribute one more to the bunch.

I came up with this recipe by opening the refrigerator and taking stuff out on the fly. Let me show you a bit of my internal though process during the twenty minutes my refrigerator was open: