Caramelized Onion Tarts With Apples
Total Time 55 min
- 2 tablespoons olive oil
- 2 medium onions, sliced
- 2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
- 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
- ½ cup creme fraiche or sour cream
- Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just tender, 2 minutes.
- Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.
Fig and Walnut Cheese Balls
- 2 package reduced-fat cream cheese (Neufchâtel)
- 1 c. dried Calimyrna figs (5 ounces)
- 1 c. freshly grated Parmesan cheese
- 2 tbsp. honey
- 1 c. walnuts
- In medium bowl, with mixer on medium speed, beat cream cheese 1 minute or until fluffy. Reduce speed to low; beat in figs, Parmesan, honey, and 1/2 teaspoon freshly ground black pepper.
- On sheet of plastic wrap, shape one-third of cheese mixture into ball; wrap in plastic wrap. Repeat with remaining cheese mixture, making a total of 3 balls. Refrigerate until cheese balls are chilled and firm, at least 1 hour or overnight. Roll chilled balls in chopped walnuts.
- To serve, if cheese balls have been refrigerated overnight, let stand 30 minutes at room temperature or until soft enough to spread.
Crockpot Coconut Hot Chocolate
4 (13 oz) cans full-fat coconut milk
2 (14 oz) cans sweetened condensed milk
8 ounces high-quality dark chocolate, chopped
1/4 cup dutch process cocoa powder
2 teaspoons vanilla extract
2 teaspoons coconut extract
1/4 teaspoon salt
1/2 cup unsweetened flaked or shredded coconut
frosting to rim the mugs
whipped cream or
coconut whipped cream for topping
marshmallows for topping
- Add coconut milk, condensed milk and extracts to your crock pot, whisking to combine. Stir in salt, cocoa powder and chocolate, whisking again. Cover and cook on low for 2 hours.
- You want to stir and whisk every 15 minutes or so, making sure the chocolate melts nicely and is thoroughly distributed throughout the mixture. The best thing I can say here is to “know” your crockpot. I knew that mine could sit on low for a few hours while being mixed at least once every 30 minutes.
- After a while it began to thicken and bubble on the sides, so I left it on but removed the lid and whisked well. Just keep your eye on it and whisk everything together.
- Before serving, add coconut to a small saucepan and heat over low heat, stirring with a wooden spoon. Toast for 5-6 minutes until golden. Let cool, then add to a paper or ziplock bag and crush with you hands under small flakes remain.
- To serve, rim the edges of a mug with some frosting or glaze or something sticky, then dip the rims in the toasted coconut flakes. pressing gently to adhere. Pour hot chocolate in the mugs and garnish with whipped cream and marshmallows.