haute sucre recipes

Roasted Garlic & Chevre Tart

Roasted Garlic & Chevre Tart Recipe:

Ingredients:

Filling:
2 eggs
Fresh thyme
Salt
Pepper
1/4 cup milk
15 roasted garlic cloves*
1 cup goats cheese
1/2 cup sour cream

Crust:
1 1/2 cups all purpose flour
1/2 cup butter
Salt
3 tblsp cold water

Directions:
Preheat the oven to 425°F, set aside a tart ring with a removal bottom.

1. In a small food processor, combine the ingredients until a dough is formed. Roll out and line the tart shell. You can also do this directly in the tart shell without rolling and with semi-wet hands press in the dough, evenly.
2. In a small bowl whisk the eggs, milk, salt, pepper, thyme. Set aside.
3. Place the roasted garlic in the base of the tart evenly. Top with the egg mixture.
4. Place the goat cheese over top evenly, then put dallops of the sour cream around it.
5. Bake for 25 minutes or until the tart is golden and the filling bubbles. Serve with aside salad. Enjoy!

*Roasted Garlic Cloves

3 heads of garlic, peeled
1 cup olive oil
Salt
Thyme leaves

Combine everything and roast in an oven proof dish covered with foil at 450°F until golden. Let cool and put into a jar and keep refrigerated.

Crab Cakes

Crab Cakes

Crab Cakes are a great appetizer! Be sure to use fresh crab for best results…but canned/frozen should work well too. Enjoy!

Crab Cakes:
1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil

Sauce:
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)

1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.

2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.

3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.

4. For the sauce, whisk together mayonniaise, lemon juice and capers.