Chocolate and Cheddar (Black Bear)
I know you’re all dying for a post about the Pegasus Release Celebrations of November 13-14! Luckily, I am at your service in this regard. Behold, wonders galore!
Our Knoxville event went very well, boddhi_d tells me, but she’s having a busy week so pictures will have to wait. We did however get some great pics from Kim A. in Vancouver. You can read her lovely blog post about it here, and below are her photos! They managed to go with both the letter and spirit of Robin’s blog, meeting at a pie shop to talk about books and opera, then repairing to a classy chocolatier, and ending the event at a bookstore.
Last but not least, our Lowell, Mass. folks got together for a visit to the Quilt Museum (I’m wildly jealous) and then repaired to cgbookcat1′s place for a feast of epic proportions. While I’ve not got photos as yet, Skating Librarian has kindly provided us with her recipe for cheddar tarts from the event! Enjoy–and I look forward to providing you with accounts of this coming weekend’s PRC’s (including my own hometown) sometime next week!
PRC Vermont Cheddar tarts. an improvisation
Filling:
8 oz. (or more )Cabot Extra sharp cheddar, or other good sharp Vermont Cheddar, grated
2 large eggs
1 c. half and half
2 tsp. Herbes de Provence (more or less)
Tart shells:
1 1/2 c. flour ( I used 1 c. King Arthur whole wheat and 1/2 C. King Arthur
unbleached white, but Bob’s Red Mill gluten free Baking Mix is cool too)
1 1/2 tsp salt
1/2 c. shortening (your choice, I used Crisco)
1/2 c. shredded cheddar
Ice water and a tablespoon
Mix your dry ingredients, then cut in the shortening and cheese until you
have a crumbly mix. Start sprinkling on the ice water … I would begin with about 4 tbsp. water and mix with a fork until the dough begins to hang together, using more water if needed.
Decision time …. roll it out as you would a pie crust and cut into small circles to line muffin tins or tart pans OR press a thin layer onto the bottom and sides of said tins.
I prefer to roll it, thinking it’s flakier that way. Chill for an hour or so for flakier / more tender crust (or not).
Mix the filling ingrdients and scoop into the prepared unbaked crusts.
Bake at 350 degrees until the filling is firm. The amount of time will depend on the size of your tins. I would start checking after 20 min.
A mashed potato/cheddar crust is also nice … and gluten free … or just mashed potato to lower the fat. I also use fat free half and half and Cabot’s low fat cheddar for the filling when I’m in that way of thinking … onions are nice if no one objects … or diced tomatoes … or crumbled bacon .
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