Saturday, February 28, 2009

I'm such a fan of Katie's Good Things Catered blog and I was so excited to try these recipes when I saw them on her blog... I just love mushrooms and poppyseeds yum!! (just not together of course...hehehe...) The tart has now become one of my hubby's favorite side dishes. The poppy seed loaf was very moist and although everyone loved it, I think I would use a little less butter next time and make them into the mini loaves as directed in the recipe.

Wild Mushroom, Caramelized Onion, Bacon and Herb Tart


1/2 recipe pie dough
1 Tbsp unsalted butter
1 medium onion, sliced thinly
8 oz. wild mushrooms, sliced
1 Tbsp balsamic vinegar
6 strips cooked bacon
1 garlic clove
1/8 tsp salt
1/8 tsp ground pepper
1/2 tsp herbs de Provence
3 oz. Camembert, diced small
1 Tbsp beaten egg


-In medium saucepan, over medium low heat, add butter to melt.
-When pan is heated and butter is melted, add onions and stir to combine.
-Cook onions down, stirring occasionally, until beginning to turn golden brown, about 15 minutes. -Preheat oven to 400 degrees and line baking sheet with parchment.
-Add mushrooms to onions and cook until browned but not burned, an additional 10 minutes.
-Add balsamic vinegar and stir to combine well.
-Add bacon, garlic, salt, pepper and herbs and cook, stirring, until fragrant, about 1-2 minutes.
-Remove from heat and set aside.
-Roll out dough to a rough 12" round.
-Place onion mixture in center of dough and spread out evenly, about 1.5" from the edges.
-Scatter Camembert around edges of onion mixture and fold dough edges into tart, pleating for presentation and leaving the center open.
-Brush edges of dough with beaten egg and place in oven to bake.
-Bake tart until edges are golden brown and tart is heated through, about 25-30 minutes.
-Remove from oven and let cool to just warm before cutting and serving.

Lemon Poppy Seed Mini Loaf

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1/2 c. unsalted butter, softened
1/2 c. shortening
2 c. granulated sugar
4 large eggs, room temp
2 c. buttermilk, room temp
1 tsp vanilla extract
juice of 1/2 lemon
zest of 2 large lemons
2 Tbsp poppy seeds

-Preheat the oven to 350 degrees and prepare mini loaf pans (or 1 large loaf pan)
-In large bowl, combine flour, baking powder, salt, lemon zest, poppy seeds and whisk to combine; set aside.
-In medium bowl, combine buttermilk, vanilla, lemon juice, and whisk to combine; set aside.
-In bowl of stand mixer, add butter, shortening, and sugar and beat on high until light in color and fluffy, about 3 minutes.
-Reduce speed to medium and add eggs, one at a time, combining thoroughly before adding the next.
-Reduce speed to low and add flour mixture in three parts alternating with milk mixture, starting and ending with flour and mixing until incorporated.-Scrape batter into pans and spread evenly.
-Place in oven and bake until golden brown and toothpick inserted into center of loaf comes out clean, about 30 minutes (or 45-55 for a large loaf).
- Makes about 8 mini loaves


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