1 pint strawberries, washed, hulled and halved 1 cup granulated sugar, divided 1 large egg 1 cup half and half 1 teaspoon vanilla extract 3 cups heavy cream Cheesecloth, optional Additional strawberries for garnish, optional
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 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Serves 8
Crust: 2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely 3 tablespoons brown sugar 6- 8 tablespoons melted unsalted butter Pinch of salt Cheesecake: 1 tablespoon softened unsalted butter 24 oz cream cheese, softened 1 cup brown sugar 1 ½ cups pumpkin puree ½ cup heavy cream ⅓ cup maple syrup 1 tablespoon vanilla extract ¼ teaspoon ground cloves ½ teaspoon ground allspice ¾ teaspoon ground cinnamon 4 large eggs
 Serves 1
2 large eggs Salt & freshly ground pepper Splash of milk 2 tablespoons sweet butter 2 tablespoons fresh chives, minced
VARIATIONS: 3 tablespoons of shredded cheddar can be added at the same time as the chives.  Serves: 8
1 scant tablespoon butter 8 ounces semisweet morsels 1 stick unsalted butter, cut into 8 tablespoon pieces ¼ cup heavy cream 3 large eggs 2 tablespoons sugar ½ teaspoon peppermint extract 1 teaspoon unsweetened Dutch-process cocoa powder, for dusting 6 to 10 small fresh mint leaves for garnish Freshly whipped heavy cream Parchment paper
 Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.  Serves: 3 or 4
3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate
* If the cheese is put on too early it sinks to the bottom and stays there.  Makes 1 omelet
½ teaspoon unsalted butter 3 large eggs ⅛ teaspoon sea salt Freshly ground black pepper 1 tablespoon shredded basil ¼ cup crumbled feta cheese
 Makes: 6
6 large eggs 1 tablespoon softened butter ¼ to ⅓ cup milk 1 tablespoon minced chives Salt and fresh pepper 1 teaspoon parsley leaves, shredded 1 small zucchini, diced small (not more that ¼ cup in total) 2 tablespoons Gruyere or Swiss cheese, grated 1 tomato, sliced into 6 wedges Micro sprouts and pea shoots
Tips: a rubber spatula is the best tool to remove the frittatas from the muffin tin. Variations: These are endless, but try crumbled bacon, shallots, basil, different cheeses, pretty much anything you can think of, but be sure it is cut or crumbled small enough not to weight the egg mixture down. Recipe by Anna Gill
Serves 6 1 dozen eggs 12 ½” slices of ripe tomato (use smaller tomatoes, like plums) ½ to ¾ cup of heavy cream ¼ cup of chopped chervil, plus 12 sprigs for garnish* ½ cup crumbled bacon or ham Freshly ground black pepper 12 cup non-stick muffin tin 1. Preheat the oven to 350◦. 2. Place 1 slice of tomato in the bottom of each muffin cup. 3. Sprinkle bacon on top of the tomato 4. Sprinkle bacon and tomato with chopped chervil. 5. Spoon 1 to 2 tablespoons of heavy cream into each cup. 6. Top all with a grind of black pepper. 7. Crack one egg into each cup on top of all before and top with a drizzle of cream. 8. Place muffin tin in the oven and bake for approximately 15 minutes, until yolk is set. 9. Remove the tin from the oven and using large serving spoons, scoop 2 eggs onto each serving dish. 10 Garnish with sprig of chervil and serve. Recipe by Anna Gill
Makes 1 -9 inch pie 1 – unbaked, cold 9” pie pastry shell 2 large eggs, 4 cups rhubarb, cut into 1 to 1½ inch pieces ⅔ cups golden brown sugar 1 teaspoon lemon zest Pinch of salt 1. Preheat oven to 425 degrees 2. Beat the eggs in a small bowl with a fork lightly and set aside. 3. Add the rhubarb, sugar, lemon zest and salt to a large bowl and mix. Let the mixture set for about 10 minutes. 4. Pour the rhubarb mixture into the pie shell. Gently pour the eggs on top of the vegetable. 5. Bake at 425 degrees for 10 minutes. 6. Reduce the oven temperature to 400 and bake for another 5 minutes. 7. Gently place a crust protector or aluminum foil around the edges of the crust and continue to bake for another 25 minutes until it is bubbling lightly and set in the middle. 8. Cool on a rack. 9. Serve with whipped cream. Recipe by Anna Gill
Serves: 8 2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve. VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above. Recipe by Barbara Mojon Gugnoni
FOR THE PIE PART: 2 cups flour 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1 1/2 cups (12 oz) fresh or canned pumpkin puree 2 Tbsp. pure maple syrup 3/4 cup brown sugar 1/4 cup white sugar 1 stick (4 oz) unsalted butter, melted and cooled 1 tsp vanilla 2 Tbsp. fresh apple cider 1 eggs plus 1 egg yolk, room temperature FOR THE FILLING: 1 (8 oz.) package cream cheese, softened 1 (4 oz.) stick unsalted butter, softened 1 Tbsp. (or to taste) pure maple syrup 1 tsp. vanilla 1 1/2 - 2 cups confectionary sugar *Try to use local ingredients when possible. For this recipe you can use Brookside Farm maple syrup, eggs from one of the Litchfield Farmer's Market vendors, cooked and pureed pumpkin flesh from Wild Carrot Farms sugar pumpkins and cider from one of our local cider mills. FOR THE PIE 1. Combine pumpkin and maple syrup in a small saucepan and cook over medium heat stirring constantly until reduced to approximately 1 cup. Let cool completely. 2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. 3. Combine first seven dry ingredients in a medium size bowl and whisk to blend. 4. In a large bowl whisk together really well the cooled, melted butter and the sugars. Add the vanilla and cider and whisk to blend. Add the egg and yolk and whisk until completely combined. Add cooled pumpkin and whisk to blend. 5. Add dry ingredients to wet in two additions, stirring after each addition until all dry ingredients are well blended into the wet. 6. Using a small ice cream scoop or a tablespoon, drop rounded dough onto prepared pans. Bake for 13-17 minutes until cookies are puffed and golden brown. Cool completely. When cooled, spread filling on the flat underside of one cookie and sandwich with another cookie to make one whoopie pie. FOR THE FILLING 1. Beat cream cheese and butter in bowl of electric mixer or use a hand-held mixer. 2. Add maple syrup and vanilla and mix. 3. Gradually add sugar and beat until spreading consistency. Recipe by John Evelyn 1699
Crust of Manchet-Bread Root 1/2 pint Fresh Cream or New Milk 1/2 lb Butter 6 Eggs (take out 3 whites) Carrots 1/2 lb Sugar Pinch Salt Pinch Nutmeg Pinch beaten Spice - Pare off some of the Crust of Manchet-Bread, and grate of half as much of the rest as there is of the Root, which must also be grated - Then take half a Pint of fresh Cream or New Milk, half a Pound of fresh Butter, six new laid Eggs (taking out three of the Whites) mash and mingle them well with the Cream and Butter - Then put in the grated Bread and Carrot, with near half a Pound of Sugar; and a little Salt; some grated Nutmeg and beaten Spice. - Pour all into a convenient Dish or Pan, butter'd, to keep the Ingredients from sticking and burning. - Set it in a quick Oven for about an Hour, and so have you a Composition for any Root-Pudding. Recipe by Anna Gill
Serves: 3 or 4 ½ cup chopped ham 2 medium tomatoes, sliced into ¼ inch wide wedges ½ cup zucchini, sliced in ¼ inch slices and quartered 2 tablespoons melted butter ¼ cup chives, finely chopped 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ¼ to ½ cup shredded gruyere cheese 1 -9 inch or ceramic quiche dish or glass pie plate 1. Preheat to 375o. 2. Spread the melted butter around the dish. 3. Place tomatoes in a circular design in the dish. Likewise, place zucchini in dish. Sprinkle the ham around the dish, distributing it evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish slowly so as not to disarrange your design. Or just dump it in if you don’t care about the design. 5. Turn the temperature down to 350o. Bake for 10 to 15 minutes. 6. Gently move the rack holding the dish out sufficiently for you to sprinkle cheese atop the half set mixture and return to the oven.* 7. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there. VARIATIONS: Asparagus for zucchini Basil for chives Parsley for chives Monterey Jack for gruyere In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!
Makes 5 quarts (can be halved) 16 oz. pickled beets in strips, including the juice 1 large chopped onion 2 large diced cucumbers 10 cups of water 10 hard boiled eggs, chopped 3 bunches fresh dill, or equivalent dry 3 cups sour cream Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.  Recipe by Anna Gill
Serves: 3 or 4 3-4 garlic scapes, diced ¼ to ½ cup chopped ham 2 medium tomatoes, diced 4 stalks asparagus, sliced into ½ inch pieces 2 tablespoons melted butter 8 large eggs ½ cup milk Salt & pepper to taste – take care if ham is salty ⅓ to ½ cup shredded Swiss cheese 1 -9 to 10 inch ceramic/glass quiche dish or pie plate 1. Preheat oven to 375.* 2. Spread the melted butter around the dish. 3. Place scapes, ham, tomatoes and asparagus in the dish, distributing them evenly. Place dish in the microwave at HIGH for 2 to 3 minutes. 4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish.. 5. Bake for 15 to 20 minutes. Carefully sprinkle cheese atop the half set mixture and return to the oven.* 6. Bake for another 15 to 25 minutes or until center is puffed up and set. * If the cheese is put on too early it sinks to the bottom and stays there.  Recipe by Anna Gill
Serves: 4 for brunch or a light lunch 5 cups fresh spinach, thoroughly washed and coarsely chopped ¼ teaspoon salt ½ cup grated gruyere cheese ¼ teaspoon grated nutmeg 6 tablespoons heavy cream 4 eggs 2 thick English muffins, split and toasted 2 large ripe tomatoes, thickly sliced 1. Place the spinach in a large sauté pan with only the residual moisture from its washing and ¼ teaspoon salt. Cook over medium high heat, turning quickly, until wilted 2. Drain and set aside. 3. Place the grated cheese in a small saucepan over low heat. Add the nutmeg, the heavy cream and whisk until the cheese is melted well mixed. 4. Poach the eggs. If you are not comfortable with the swirling boiling water method, or feel that the demands of getting it all ready at the same time are challenging, use one of the many handy poachers. There are microwave poachers that work very well (just remember to stick a toothpick through the yolk before you cook in the microwave). 5. Place each toasted half muffin on a serving dish. Top each muffin with a dollop of spinach followed by a slice of tomato. Gently place an egg on each tomato. Drizzle the cheese sauce over the top of the egg and serve. Recipe by Anna Gill
There are literally thousands of variations on egg salad. And I love most of them. So below is my favorite recipe followed by a list of variations. In the last few decades egg salad has been advertised as made without celery “filler”. To me, this is sad. The crunch added to egg salad by celery and other vegetables like jicama and cucumber is not only good for you, but delicious. So many things go with the egg, it’s easy to be creative and make up your own favorite variations based entirely on what’s in the fridge today. Serves: 4 8 large eggs ½ cup mayonnaise 2 heaping teaspoons Dijon mustard 1 tablespoon apple cider vinegar ½ teaspoon sea salt 5 or 6 grinds of fresh pepper ¾ cup finely diced celery ¼ cup minced chives 1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat. 2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes. 3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them. 4. Remove the yolks and place them in a medium to large bowl. 5. Mash the yolks thoroughly. Set aside. 6. Dice the egg whites and set aside. 7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well. 8. Add the celery and chives to the yolk and mayonnaise combination and mix well. 9. Lastly, add the egg whites and mix well again, perhaps a bit more gently. NOTES: The egg whites are relatively fragile, adding them last assures that they retain their own character. If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose). VARIATIONS: Add ¼ cup crumbles bacon Add 2 teaspoons capers (drained & minced) Substitute 2 heaping teaspoons of whole grain mustard for the Dijon Substitute ¼ cup of finely minced shallots for the chives Substitute ¾ cup of finely diced jicama, cucumber, or dill pickle for the celery Substitute minced parsley, basil, tarragon or dill for the chives Substitute ½ teaspoon of curry powder, Old Bay spice, or Asian 5 spice powder for the Dijon Top with spicy sprouts or watercress Recipe by Anna Gill
Serves: 4 8 large eggs ½ cup mayonnaise 2 heaping teaspoons Dijon mustard 1 tablespoon apple cider vinegar ½ teaspoon sea salt 5 or 6 grinds of fresh pepper ¾ cup red beet sprouts ¼ cup small capers, well drained 1. Place the eggs in one layer in a large pot with enough cold water to cover the eggs about an inch and a half. Set over medium high heat. 2. When the water comes to a full but not roiling boil, allow the eggs to cook for about one minute. Cover and remove the pot from the heat. Let the eggs sit for about 10 to 13 minutes. It is hard to overcook the eggs at this point but don’t let them sit for more than 20 minutes. 3. Place the pot in the sink and run cold water into it until the hot water has been fully replaced by the cold. If you’re in a hurry you can throw a couple of cups of ice cubes into the bath, otherwise replace the now cool water with cold water. When the eggs are cool enough to handle easily, peel them. 4. Remove the yolks and place them in a medium to large bowl. 5. Mash the yolks thoroughly. Set aside. 6. Dice the egg whites and set aside. 7. Add the mayonnaise, mustard, vinegar, salt and pepper to the mashed yolks and blend well. 8. Add the egg whites, the beet sprouts and the capers. Mix well again a bit more gently. NOTES: The egg whites are relatively fragile, adding them last assures that they retain their own character. If you’d prefer a slightly lighter egg salad, make 9 hard-boiled eggs and use only 7 yolks (reserving 2 for some other purpose). Recipe by Jane Elder Rowell
Serves: 6 to 8 6 large new potatoes, peeled and cut lengthwise 2 hardboiled eggs, cooled, peeled and finely mashed with a fork 4 celery stalks, washed and diced ½ medium onion ⅓ cup pickle juice ½ cup mayonnaise salt and pepper to taste ¼ to ⅓ cup minced fresh parsley 1. Place the potatoes in a large pot and cover them with cold water. Bring the water to a boil, reduce to a simmer and cook until the potatoes are thoroughly cooked but can maintain their shape. Drain and set aside to cool. 2. Using a box grater, grate the onion into a bowl, capturing all the “gratings” as well as the juice. 3. When the potatoes have cooled down enough to handle them easily, cut them into bite-sized cubes and place them in a large separate bowl. 4.Add the mayonnaise, mashed eggs, pickle juice and parsley to the bowl of grated onion and mix thoroughly. Season the sauce with salt and pepper. 5. Add the celery to the bowl of potatoes. 6. Add the sauce to the bowl of potatoes and celery. Using a large spatula, fold the ingredients together gently enough not to break the potatoes apart. 7. Cover and store the potato salad in the refrigerator for 6 to 12 hours before serving if possible. Recipe by Anna Gill
Makes one 10 inch tart For the shell: 1½ cups all-purpose flour 2 tablespoons sugar ¼ teaspoon salt 1 stick (½ cup) cold unsalted butter, cut into bits 1 large egg yolk, beaten with 1½ tablespoons hyper cold vodka shell weights For the filling: 3 large eggs 2/3 cup firmly packed dark brown sugar 2/3 cup light corn syrup ½ stick (¼ cup) unsalted butter, melted and cooled ½ teaspoon salt 1 teaspoon vanilla 1¼ cups chopped cranberries 1 cup chopped walnuts Make the shell: 1. Preheat oven to 425o. 2. In a processor mix together the flour, the sugar, and the salt. Add the butter and process the mixture until it resembles coarse meal. Add the yolk mixture, toss the mixture until the liquid is incorporated. 3. Form the dough into a flat round disc. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. 4. Roll out the dough 1/8 inch thick on a floured surface. 5. Fit dough into a 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell for 30 minutes. 6. Line the shell with foil, fill the foil with the weights, and bake the shell in the lower third of oven for 15 minutes. Remove the foil and rice carefully, bake the shell for 5 minutes more, or until it is pale golden and let it cool in the pan on a rack. Make the filling: 1. Lower oven temperature to 350o. 2. In a bowl whisk together the eggs, the brown sugar, the syrup, the butter, the salt, and the vanilla until the mixture is smooth and stir in the cranberries and the walnuts. 3. Pour the filling into the shell, bake the tart in the middle of the oven for 40 to 45 minutes, or until it is golden, and let it cool completely on a rack. 4. Remove the rim of the pan and slide the tart onto a serving plate. The tart may be made 1 day in advance and kept, covered, at room temperature.  Recipe by Anna Gill
Serves: 10 - 12 For the Cake: Softened butter for baking dish 1½ cups cake flour ¾ teaspoon ground cinnamon ¾ teaspoon kosher salt ½ teaspoon ground cardamom 1 teaspoon baking powder ½ teaspoon baking soda 2 cups (8 ounces) fresh (or frozen, thawed) cranberries ⅔ cup sugar ⅔ cup (packed) dark brown sugar ½ cup extra lite olive oil 2 large eggs ½ cup sour cream 1 tablespoon freshly grated orange zest 2 teaspoons freshly grated lemon zest 1 teaspoon vanilla extract ⅓ cup apple juice For the Toppings: 1 cup prepared crème fraiche 1 - 2 cups Cranberry Vanilla and Cardamom Sauce (recipe below) For the Cranberry Vanilla and Cardamom Sauce: Makes about 2 ¼ cups 1 (12-ounce) bag fresh cranberries 1 cup sugar 1 cup water 2¼ teaspoons finely grated orange peel ½ teaspoon coarse kosher salt ¼ teaspoon cardamom seeds, lightly crushed, from green cardamom pods 1 vanilla bean Special equipment: An 8"-square cake pan For the Cake: 1. Preheat oven to 350°F. 2. Coat bottom and sides of cake pan with softened butter. 3. Whisk flour and next 5 ingredients in a medium bowl and set aside. 4. Pulse cranberries in a food processor until well chopped; set aside. 5. Stir sugar, brown sugar, and oil in another medium bowl to blend. Add eggs one at a time, stirring to blend between additions. 6. Whisk in sour cream, orange zest, lemon zest, and vanilla. 7. Whisk in ⅓ of the dry ingredients into the wet ingredients. 8. Whisk in ½ the juice. 9. Whisk in another third of the dry ingredients. When complete, whisk in the remaining juice. Finally whisk in the remaining dry ingredients. 10. Gently blend in the chopped cranberries. Scrape the batter into the buttered pan; smooth top. 11. Bake for 30 to 35 minutes. 12. Rotate the cake pan in the oven and bake for an additional 30 to 40 minutes until a toothpick inserted in the middle comes out clean. 13. Transfer the pan to a wire rack; let cake cool in pan for 15 minutes. 14. Run a thin knife around inside of the pan to release the cake. Using a clean cloth invert the cake to remove it from the baking dish and place in on a serving dish. 15. Spread a thin layer of the crème fraiche across the top of the cake and add a swathe of cranberry sauce. When serving, top each piece with a bit more crème fraiche and cranberry sauce. For the Cranberry Sauce: 1. Combine the first six ingredients for basic cranberry sauce in heavy medium saucepan. 2. Split vanilla bean lengthwise in half; scrape seeds into cranberry mixture and add bean. 3. Bring all ingredients to boil in heavy medium saucepan, stirring often. Reduce heat immediately to medium-low and simmer until most of cranberries burst, stirring occasionally, about 10 minutes. 4. Remove bean. 5. Transfer sauce to medium bowl. Cool, cover, and refrigerate cranberry sauce. ADVANCED PREP:Cranberry Sauce can be prepared 1 week ahead. Keep refrigerated.  Recipe by Anna Gill
Makes 1 cup 2 small garlic cloves, Fine sea salt 1 large egg yolk, at room temperature 1 teaspoon fresh lemon juice Hot water 1 cup extra-virgin olive oil Freshly ground pepper 1. Put the garlic cloves through a garlic press (or mince them very finely) and into a medium bowl. Add a good pinch of sea salt and mash into a paste. 2.Whisk the egg yolk, lemon juice and 1 teaspoon of hot water into the garlic paste. 3.Whisk in the olive oil, a couple of drops at a time until it begins to thicken. 4.Add the balance of the oil in a thin stream, whisking constantly. 5.Season with salt and fresh pepper, then serves as desired. NOTE: Considering that you need both hands to slowly add the oil while continuing to whisk the ingredients energetically, it is a good idea to place a kitchen towel under your bowl to provide a little more stability on the counter or table top.  Recipe by Anna Gill
Serves: 8 to 10 Crust: 8 ounces gingersnap cookies (about 32 cookies), coarsely broken ¼ cup (½ stick) unsalted butter, melted Pinch of salt Filling: 6 ounces milk chocolate, morsels or finely chopped 6 ounces dark or semi-sweet chocolate, morsels or finely chopped 1 cup heavy whipping cream 2 large egg yolks 1 large egg ¼ cup sugar 1 tablespoon all-purpose flour 1/8 teaspoon freshly ground black pepper Pinch of salt 2 tablespoons coarsely chopped crystallized ginger For crust: 1. Preheat oven to 325°F. 2. Finely grind gingersnap cookies in processor (yielding 1 ½ to 1 2/3 cups). 3. Add melted butter and salt; process until moistened. 4. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Get the crust as high around the sides of the tart pan as possible. Place pan on rimmed baking sheet. 5. Bake for 10 minutes. Remove from the oven. For filling: 1. Combine finely chopped chocolates and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. 2. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. 3. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Gently pour chocolate filling into crust. 4. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. 5. Sprinkle chopped crystallized ginger over top. 6. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. 7. Cut tart into thin wedges and serve. ADVANCED PREP: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. VARIATIONS: Try a swirl of peanut butter in the chocolate. |