Hearst Ranch Beef Coupon

Chocolate Fruit Tart Recipe

This amazing Chocolate Fruit Tart was spotted at the Playing House Blog.  It was adapted from a Dorie Greenspan recipe.  The chocolate mixed with heavenly berries and kiwi fruit, makes for a truly delicious treat!

Ingredients:

For the Chocolate Pastry Cream:
2 cups whole milk
4 large egg yolks
6 tbsp sugar
3 tbsp cornstarch, sifted
Pinch of salt
7 oz bittersweet chocolate, melted
2 1/2 tbsp unsalted butter, cut into bits, at room temperature


For the Chocolate Shortbread Crust:
1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 cup confectioners' sugar
1/4 tsp salt
1 stick plus 1 tbsp (9 tbsp) very cold or frozen unsalted butter, cut into small pieces
1 large egg yolk


Fresh fruit for topping


Directions:

Make the Chocolate Pastry Cream:
1. Bring the milk to a boil in a small saucepan.
2. Meanwhile, in a medium heavy-bottomed saucepan, whisk the yolks together with the sugar, cornstarch, and salt until thick and well-blended. Whisking without stopping, drizzle in about 1/4 cup of the hot milk-- this will temper, or warm the yolks so they don't curdle-- then, still whisking, add the remainder of the milk in a steady stream.
3. Put the pan over medium heat and, whisking vigorously, constantly, and thoroughly, bring the mixture to a boil. Keep at a boil, still whisking, for 1-2 minutes, then remove pan from the heat.
4. Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter, stirring until they are fully incorporated and the pastry cream is smooth and silky. Scrape the cream into a bowl. Press a piece of plastic wrap against the surface of the cream to create an airtight seal and refrigerate until cold.


Make the Chocolate Shortbread Crust:
5. Put the flour, cocoa, confectioners' sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in-- you should have some pieces the size of oatmeal flakes and some the size of peas.

6. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses-- about 10 seconds each-- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change-- heads up. Turn the dough out onto a work surface and very lightly and sparingly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
7. Press the dough into a buttered 9-inch fluted tart pan. Freeze for at least 30 minutes, preferably longer.
8. Preheat oven to 375F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake for 33 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.
9. Transfer the tart pan to a rack and allow to cool completely to room temperature.
10. Once the tart is cool, remove outer ring of the pan and place on a serving dish. Fill crust with the chilled chocolate pastry cream (if it's difficult to work with, let it sit for a few minutes at room temperature to take the chill off) and smooth the cream.
11. Top with fresh seasonal fruits and berries. Voila!

Gourmet Hams for your Holiday Dinner

When trying to decide on a gourmet ham for your holiday dinner, there are lots of choices.  And with all of the rushing around to prepare for your holiday parties, ordering a delicious gourmet ham by mail order will save you loads of time.  Here are some examples of delicious hams available through mail order:

Applewood Smoked Bone In Half Ham 6 - 7 lb.

Black Forest Ham

Smoked Apple Cured Whole Boneless Ham (12-14 lbs)

Spiral Sliced Half Peppered Ham

1 (7 lb.) Bone-In Spiral Sliced Ham

Christmas Dinner Menu: A Christmas Story

A Christmas Story

Smoked Trout Rillettes with Radishes and Celery

Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

Roast Beef Tenderloin with Port Sauce

Green Beans with Sage and Pancetta

Mustard-Roasted Potatoes

Dark Chocolate Tart with Gingersnap Crust

Smoked Trout Rillettes with Radishes and Celery

3/4 cup mascarpone cheese
1/4 cup finely chopped green onion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
1 1/2 tablespoons (or more) fresh lemon juice
1 1/2 cups small pieces smoked trout fillets without skin and bones (about 6 to 7 ounces)
Assorted crackers and rye, pumpernickel, and black bread slices
2 bunches of small radishes, trimmed Inner celery stalks, cut into sticks

Mix mascarpone, green onion, chopped dill, and 1 1/2 tablespoons lemon juice in small bowl. Add trout and stir gently to blend. Season to taste with salt, pepper, and more lemon juice, if desired. Transfer mixture to small serving bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving. Place bowl with rillettes on platter; surround with crackers, bread slices, radishes, and celery stalks and serve.



Wild Mushroom Ragoût on Crispy Polenta with Comte Cheese

Polenta:
2 cups whole milk
2 cups low-salt chicken broth
1 bay leaf
1 cup polenta (coarse cornmeal)*
1/2 cup (packed) coarsely grated Comté cheese
2 tablespoons (1/4 stick) butter

Mushroom Ragout:
3 tablespoons butter, divided
4 tablespoons extra-virgin olive oil, divided
1 1/2 pounds assorted wild mushrooms (such as oyster, crimini, and stemmed shiitake), thickly sliced
1/4 cup finely chopped shallots
2 teaspoons balsamic vinegar
1/4 cup low-salt chicken broth
1/3 cup crème fraîche or whipping cream
1/3 cup chopped fresh parsley, divided
1/3 cup (packed) coarsely grated Comté cheese

For polenta:
Generously butter 13x9x1- inch baking sheet. Bring milk, broth, and bay leaf to simmer in heavy medium saucepan. Remove saucepan from heat; cover and let steep 20 minutes to allow flavors to develop. Discard bay leaf. Bring liquid to boil. Gradually add polenta, whisking constantly until smooth. Reduce heat to medium-low and cook until polenta is very thick, stirring frequently, about 10 minutes. Stir in Comté cheese and butter. Season to taste with salt and pepper. Transfer polenta to prepared 13x9x1-inch baking sheet. Using wet hands, press polenta evenly over sheet to edges. Chill until firm, at least 3 hours. Cut polenta into 20 squares. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

For mushroom ragout:
Melt 2 tablespoons butter with 2 tablespoons oil in large deep skillet over medium-high heat. Add all mushrooms and sauté until tender and browned, stirring often, about 10 minutes. Add shallots and balsamic vinegar; sauté until tender, about 2 minutes. Season lightly to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Rewarm mushrooms in large skillet over medium-high heat until heated through. Add broth and simmer 1 minute. Stir in crème fraîche and half of parsley. Season mushroom ragout to taste with salt and pepper. Remove from heat; cover to keep warm. Meanwhile, preheat oven to 300°F. Melt remaining 1 tablespoon butter with remaining 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Working in batches, add polenta squares to skillet and cook until browned, about 2 1/2 minutes per side. Transfer to rimmed baking sheet and keep warm in oven while cooking remaining polenta squares.  Arrange 2 polenta squares on each plate. Top each with warm mushroom ragout; sprinkle with grated Comté cheese and remaining parsley and serve.



Roast Beef Tenderloin with Port Sauce

Beef:
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 teaspoons coarse kosher salt

Sauce:
4 tablespoons (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 tablespoons Cognac or brandy
1 fresh rosemary sprig
1 teaspoon coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock

Roasting:
2 tablespoons extra-virgin olive oil
2 tablespoons black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

 
For beef:
Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.


For sauce:
Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

For roasting:
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.

 

Green Beans with Sage and Pancetta
 
2 1/2 pounds green beans, trimmed
8 ounces thinly sliced pancetta, coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3 tablespoons coarsely chopped fresh sage
Fleur de sel* or other medium-grain sea salt for serving (optional)

Line baking sheet with several layers of paper towels. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 6 minutes depending on size of beans. Drain. Spread beans out on paper towels. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Combine pancetta and 1 tablespoon oil in large nonstick skillet. Sauté over medium heat until pancetta is crisp, separating pieces with 2 forks, about 10 minutes. Add sage and stir until fragrant, about 1 minute. Transfer to plate. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add beans and sauté until heated through, about 5 minutes. Add pancetta mixture and toss to blend. Season to taste with freshly ground black pepper. Transfer to large bowl; sprinkle with fleur de sel, if desired, and serve.

 
 
Mustard-Roasted Potatoes
 
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer. DO AHEAD: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes. Transfer potatoes to serving bowl.



Dark Chocolate Tart with Gingersnap Crust

Crust:
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
Pinch of salt

Filling:
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 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:
Preheat oven to 325°F. Finely grind gingersnap cookies in processor (yielding 1 1/2 to 1 2/3 cups). Add melted butter and salt; process until moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Place pan on rimmed baking sheet.

For filling:
Combine finely chopped bittersweet chocolate and heavy whipping cream in heavy medium saucepan. Whisk over low heat until chocolate is melted and smooth. Remove saucepan from heat. Whisk egg yolks, egg, sugar, flour, ground black pepper, and salt in medium bowl to blend. Very gradually whisk chocolate mixture into egg mixture until smooth and blended. Pour chocolate filling into crust. Bake chocolate tart until filling puffs slightly at edges and center is softly set, about 30 minutes. Transfer to rack. Sprinkle chopped crystallized ginger over top. Cool tart in pan 20 minutes. Gently remove tart pan sides and cool tart completely. DO AHEAD: Chocolate tart can be made 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving. Cut tart into thin wedges and serve.


Source: http://www.epicurious.com/recipes/menu/views/a_christmas_story

Holiday Recipe: Holiday Spiced Tea

Holiday Spiced Tea

INGREDIENTS
12 cups water, divided
6 tea bags
4 cinnamon sticks
2 teaspoons whole cloves
1 1/4 cups SPLENDA(R) No Calorie Sweetener, Granulated
1 (6 ounce) can frozen orange juice concentrate
1/4 cup fresh lemon juice
Garnish: lemon slices, orange slices, whole cloves and cinnamon sticks

Bring 8 cups water to a boil. Pour over tea bags into large heat resistant bowl; cover and steep 5 minutes. Remove tea bags, squeezing gently. Stir in SPLENDA(R) Granulated Sweetener, orange juice, and lemon juice.

Combine 4 cups water, cinnamon sticks and cloves in a small saucepan; bring to a boil, cover, and simmer 20 minutes. Pour mixture through a wire-mesh strainer into tea mixture, discarding spices.

Pour into mugs and serve tea hot with lemon and orange slices, whole cloves and cinnamon sticks.

Yield: 16 servings
Source: http://www.splenda.com

Unique Gift Basket Ideas - A Little Bit of Everything!

Looking for a unique gift basket that has a little bit of everything in it?  Here are some of our customers' favorites!  Not only are these gift baskets beautiful, but would also be a wonderfully savory treat for your loved ones.

An Evening of Indulgence Gift Basket

Plan the perfect date with this Evening of Indulgence Romantic Gift Basket. This gorgeous gift basket is one of our most popular romantic gifts because it’s perfect for being enjoyed by a couple. In them, we’ve included a bottle of Moet & Chandon champagne, Ganz Rose Bath Petals, Beanpod Amaretto scented candles, and gourmet goodies like original flavor Pecandy, a Lake Champlain Raspberry Truffle Bar, Mapled Nut mixed nuts, and Marich Champagne Trufflz. This wonderful gift basket will set the tone for a wonderful, romantic evening!

Afternoon Picnic Basket

Whether it's on the beach or in front of a crackling fireplace, they are sure to enjoy this picnic basket stocked for the ultimate kicked back experience. Includes two bottles of California Wine (one red & one white), Crackers, Cheese, Salami, Ghirardelli® Chocolate, Napa Valley Mustard and a Cheese Spreader. The classic hamper can be used again and again.

Cocktail Party Premium Gift Basket

Whether you prefer it shaken or stirred, the cocktail party gift basket will have you enjoying Cosmos and Mojitos in no time! Designed for celebrate any special occasion, inside you’ll find everything you need to party in style. With cocktail mixers and garnishes for both Cosmos and Mojitos, and gourmet snacks like orange cranes, metropolitan mix, hors d’oeuvre crackers, summer sausage, rice cracker party mix, hot pepper cheese, artichoke & spinach dip, and premium pita chips, you’ll keep them satisfied for hours and they'll have enough cocktails and snacks to keep the celebration going for hours. So, save yourself a trip to the liquor store and probably more than one gourmet grocer, and order one of our Cocktail Party Gift Baskets today!

Munchie Madness Wash Basket with Handles

Dill Havarti Cheese

Bremner Wafers

Macy's Cheesesticks

East Shore Dipping Pretzels

East Shore Dipping Mustard

Crunchie Munchie Snack Mix

American Gourmet Caramel Popcorn

Two bottles of Merlot, Cabernet, Chardonnay, Port or Dessert Wine

Gourmet Seafood Appetizers

What a delicious treat gourmet seafood appetizers are!  From jumbo shrimp, to tasty scallops, to mouthwatering crab cakes, here are some of our customer's favorites:

A big hit at any get-together! These premium quality scallops are wrapped with crisp bacon then glazed with maple sugar so they have a slightly sweet, delicious flavor. These Jumbo Bacon-Wrapped Scallops are big and meaty so they're not only tasty, they're satisfying, too! Approximately 8 to 11 per 9.5 oz. tray.

A traditional favorite at seafood restaurants, these Oven Fried Shrimp are sure to become a family favorite, too! It begins with tender, meaty jumbo shrimp that are dipped in a golden crispy batter. All you do is bake and serve! It doesn't get much easier than that. Pair them with Sweet and Tangy Cocktail sauce for the perfect appetizer, or serve with fries and coleslaw for a delicious meal. Sold in a 1.5 pound package.

Catering to seafood lovers? These homemade crab cakes are loaded with premium blue swimmer crabmeat and encased with Japanese panko breadcrumbs. Each bite sized crab cake is just enough of a seafood teaser before a delicious meal. These delicious crab cakes bring a taste of the sea to any holiday or event – weddings, Mother’s Day, barbeques, pool parties, 4th of July, graduations and more. A Best Seller.