Nothing makes a hostess super great except by being prepared and not a slave in the kitchen when you have a house full of company. They came to see you, talk to you and enjoy all you have to offer. Your job, however, is to plan ahead, make ahead and only allow last minutes tasks to take place.
That means candles lit, nuts, candies in dishes spread around for easy access by everyone and double check before the doorbell rings that your bathroom is sparkling clean and then greet them, put a drink in their hands and bring out the “oh my” quiches.
- Use ready-to-use mini pastry shells.
- 2 tbsp. oil
- 1 medium onion, finely chopped
- 4 oz. bacon, cooked crisp
- 3 tsp. whole grain mustard
- 2 large eggs
- 1/2 -3/4 cup half and half cream
Preheat oven to 400 degrees. Heat the oil in a skillet until hot and add the onion, cooking over medium heat for about 30 minutes until golden. This brings out the sweetness of the onion. (so they say).
Remove the onion and allow to cool. Add the chopped bacon and cook until crisp. Add the onion to this and 3 tsp. of the mustard. Season with a pinch of salt and pepper.
Beat the eggs until foamy and add the cream, blending completely. Into the tart shells, add equals amounts of the onion mixture and carefully spoon the egg mixture over the top. Place on parchment lined cookie sheet(s) and bake for 15-18 minutes until puffed and golden in colour.
Make sure each guest has a small plate and napkin. Enjoy and I hope you have more …they’ll be asking.
Now….where did I put my wine glass?
Maple Tarts #1
I have two recipes for maple tarts. Both are good.
You will need:
- Frozen puff pastry tart shells
- 1/4 cup cold water
- 1/4 cup cornstarch
- 2 cups whipping cream, divided
- 1 tsp. maple flavouring
- 1 1/2 cups pure maple syrup
- caramel sauce
Prick the tart shell all over with a fork and bake according to instructions.
Combine all ingredients except the 2nd cup of cream and caramel sauce, in a saucepan with no heat. whisk until completely blended. Heat the mixture over medium heat, stirring constantly for about 12 minutes. Bring the filling just to the boil and remove from the heat. It should be thick.
Pour the filling into the baked shells and when cooled down place in the fridge for about one hour. Whip the second cup of whipped cream and put a dollop on each tart. Using “Plate Scraper” caramel sauce, drizzle some over the top. They look so professional and taste absolutely incredible!