Tag: Holiday Entertaining

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin

Herbed Parmesan Spread aka Boursin is a delicious recipe to make this holiday season. It’s easy to make and incredibly flavorful. Serve it with your favorite crackers for holiday entertaining or at a Christmas tea party. Other ways to use it is to add to 

Homemade Pimento Cheese Spread

Homemade Pimento Cheese Spread

I’ve always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. This Homemade Pimento Cheese Spread will put the purchased product to shame. Made from simple ingredients with three kinds of cheese, chopped pimentos, mayo, and a few other things 

Garlic Hummus with Smoked Paprika

Garlic Hummus with Smoked Paprika

This recipe for Garlic Hummus with Smoked Paprika is one of the easiest hummus recipes I’ve made. And it’s so delicious. I could eat it every day, or almost every day. My daughters love it as well. Continue reading Garlic Hummus with Smoked Paprika

Christmas Wassail with Pomegranate Juice

Christmas Wassail with Pomegranate Juice

Christmas Wassail with Pomegranate Juice is a delicious mulled drink to enjoy during the holiday season. Sweetened with pomegranate, apple, and pineapple juice and flavored with cinnamon sticks, it’s good served hot or over ice. Once it has mulled for the desired time, you may 

Mom’s Pecan Brittle

Mom’s Pecan Brittle

Here’s my Mom’s famous Pecan Brittle recipe that she makes every Christmas. Thin and crunchy sweetness, loaded with freshly picked Kansas pecans. My dad lives on this stuff from Thanksgiving to New Years. Somehow my mom always manages to make enough of this candy to 

Cranberry Bakewell Tart

Cranberry Bakewell Tart

This Cranberry Bakewell Tart recipe is my attempt at a traditional British tea pastry. Lined with a buttery shortbread crust, and filled with almond cream (frangipane) and a thick delicious cranberry sauce, it received a thumbs up from our daughters.

A couple years ago, when we were preparing for our youngest daughters’ bridal shower (a Traditional English Tea Bridal Shower) I spent a lot of time researching traditional tea foods.

One of the recipes that I saw time and again, was for a British Bakewell Tart. After watching an episode of the The Great British Bake Off I then learned even more about the tart. I love that show.

Raspberry Bakewell Tart - First Attempt

My Bakewell tart adventure began by making a traditional tart with a thin spreading of raspberry jam, and also a hint of rose flavoring. Notice in the picture above that I also overbaked it a tad.

After tasting it, my daughters and I agreed that there needed to be more jam. Maybe it’s because we’re from America? I don’t know. We were not very wild about the rose flavoring, either.

Recipe for Cranberry Pound Cake

This tart recipe is a holiday version of my first attempt that has a thick cranberry sauce in place of the raspberry jam. FYI, this is the same cranberry sauce that I use in my Cranberry Pound Cake recipe.

Asbach Uralt Brandy

Plus, I added a couple tablespoons of Asbach Uralt (German Brandy) to the almond cream. Yum! So, if you’re ready to give this recipe a try, here we go!

 

Ingredients Needed to Make Cranberry Bakewell Tart

For the Shortbread Crust:

  • pastry flour
  • powdered sugar
  • salt
  • cold butter
  • large egg yolk (reserve the egg white for the filling)
  • cold water

For the Cranberry Sauce:

  • fresh cranberries
  • granulated sugar
  • lemon juice
  • ground cinnamon
  • Fiori di Sicilia

For the Almond Filling:

  • softened butter
  • granulated sugar
  • salt
  • almond flour
  • large egg + egg white
  • brandy
  • vanilla extract
  • almond extract
  • freshly grated nutmeg
  • sliced almonds (for garnishing)

 

Instructions for Making This Recipe

To begin, gather your equipment and ingredients so that you have everything close at hand on the counter or table. You’ll need a 9″ tart pan for this recipe.

 

To Make the Shortbread Crust

In a medium bowl, combine the pastry flour, powdered sugar, and salt. Using a blending fork or your fingers, work the butter into the flour until it turns crumbly.

Add the egg yolk and water to the flour mixture and combine until it forms a nice dough.

Rolling out the TartMaking the Shortbread Crust

On a lightly floured surface, roll the dough into a 12″ circle (large enough to fit a 9″ tart pan). Carefully transfer the dough to the tart pan, gently pressing the dough to form into the ribbed edges of the pan. I allowed about 1/2″ of overhang and folded it down along the outside of the tart to help reinforce the pastry.

Using the tines of a fork, poke holes around the bottom.

Poking holes in the pastry will help keep it from bubbling up as it bakes.

Freeze the crust for 30 minutes. Meanwhile preheat the oven to 350 degrees.

Blind Baking the Tart Shell

After the crust has chilled, blind bake the crust by lining it with parchment paper and filling it with dried beans or pie weights, if you have them.

To Blind Bake a pie crust, I like to wad up a piece of parchment paper (so that it fits the pan better) and then fill the crust with dried beans. I also set the tart pan on a baking sheet to catch any butter that might drip from the crust. 

Bake the crust for 20 minutes. Remove the parchment paper and beans (or pie weights) and bake for another 7-10 minutes, until the edges and bottom become a light golden brown.

 

Prepare the Cranberry Sauce

While the crust bakes, prepare the cranberry sauce. In a small saucepan, combine the fresh or frozen cranberries, granulated sugar, lemon juice, ground cinnamon, and Fiori di Sicilia.

Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. As it cools, mash the sauce with a fork or potato masher. Cool completely.

 

Make the Filling

In a large mixing bowl, beat together the softened butter, granulated sugar, and salt until soft and fluffy. Add in the almond flour, large egg + the egg white reserved from the pastry crust, brandy, vanilla extract, almond extract, and freshly grated nutmeg. Mix until incorporated.

 

Assembling the Tart

Cranberry Sauce for the Bakewell Tart

To assemble the tart, spread the cranberry sauce onto the bottom of the cooled crust.

Spoon the almond mixture over the cranberries and gently spread it to the edges of the crust. Smooth out the surface.

Garnishing the tart with sliced almonds

Generously sprinkle sliced almonds over the top.

Bake in preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.

Remove the tart from the oven and allow to cool on a rack. When ready to serve, unmold the tart and transfer it to a serving plate.

Serve at room temperature with your favorite tea. This tart will serve 10-12 people.

See more Desserts Here. Browse Tea Party Ideas Here. View Holiday Baking Recipes Here. 

Recipe for Cranberry Bakewell Tart

Cranberry Bakewell Tart

This recipe is my attempt at a traditional British tea pastry. Lined with a buttery shortbread crust, and filled with almond cream (frangipane) and a touch of brandy, plus a thick delicious cranberry sauce, it received a thumbs up from our daughters.
No ratings yet
Print Rate
Course: Dessert
Cuisine: English, Italian
Keyword: Almond Flour, Asbach Brandy, Cranberry Sauce, Holiday Baking, Tea Party
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Freeze:: 30 minutes
Total Time: 2 hours 20 minutes
Servings: 12

Equipment

Blending Fork
Rolling Pin
Tart Pan
Mauviel Copper Pans

Ingredients

For the Shortbread Crust:

  • 1 1/2 cups pastry flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • 1 large egg yolk (reserve the egg white for the filling)
  • 2 tablespoons cold water

For the Cranberry Sauce:

  • 2 cups fresh cranberries
  • 1/3 cup granulated sugar
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon Fiori di Sicilia

For the Almond Filling (Frangipane):

  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 1/3 cup finely ground almond flour
  • 1 large large egg + egg white
  • 2 tablespoons brandy
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon freshly grated nutmeg
  • sliced almonds for garnishing

Instructions

  • To begin, gather your equipment and ingredients so that you have everything close at hand on the counter or table. You'll need a 9" tart pan for this recipe.

Make the Shortbread Crust

  • In a medium bowl, combine the pastry flour, powdered sugar, and salt. Using a blending fork or your fingers, work the butter into the flour until it turns crumbly. Add the egg yolk and water to the flour mixture and combine until it forms a nice dough.
  • On a lightly floured surface, roll the dough into a 12" circle (large enough to fit a 9" tart pan). Carefully transfer the dough to the tart pan, gently pressing the dough to form into the ribbed edges of the pan. I allowed about 1/2" of overhang and folded it down to help reinforce the pastry.
  • Using the tines of a fork, poke holes around the bottom.
  • Freeze the crust for 30 minutes. Meanwhile preheat the oven to 350 degrees.

Blind Bake the Crust

  • After the crust has chilled, blind bake the crust by lining it with parchment paper and filling it with dried beans or pie weights, if you have them.
  • To Blind Bake a pie crust, I like to wad up a piece of parchment paper (so that it fits the pan better) and then fill the crust with dried beans. I also set the tart pan on a baking sheet to catch any butter that might drip from the crust.
  • Bake the crust for 20 minutes. Remove the parchment paper and beans (or pie weights) and bake for another 7-10 minutes, until the edges and bottom become a light golden brown.

Prepare the Cranberry Sauce

  • While the crust bakes, prepare the cranberry sauce. In a small saucepan, combine the fresh or frozen cranberries, granulated sugar, lemon juice, ground cinnamon, and Fiori di Sicilia.
  • Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. As it cools, mash the sauce with a fork or potato masher. Cool completely.

Make the Filling

  • In a large mixing bowl, beat together the softened butter, granulated sugar, and salt until soft and fluffy. Add in the almond flour, large egg + the egg white reserved from the pastry crust, brandy, vanilla extract, almond extract, and freshly grated nutmeg. Mix until incorporated.

Assembling the Tart

  • To assemble the tart, spread the cranberry sauce onto the bottom of the cooled crust.
  • Spoon the almond mixture over the cranberries and gently spread it to the edges of the crust. Smooth out the surface.
  • Generously sprinkle sliced almonds over the top.
  • Bake in preheated oven for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the tart from the oven and allow to cool on a rack. When ready to serve, unmold the tart and transfer it to a serving plate.
  • Serve at room temperature with your favorite tea. This tart will serve 10-12 people.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 346kcal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 240mg | Potassium: 82mg | Fiber: 4g | Sugar: 18g | Vitamin A: 527IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
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Favorite Holiday Baking Ideas

Favorite Holiday Baking Ideas

Once Thanksgiving arrives, I gear up for lots of holiday baking. Cookies, breads, cakes, and special desserts–many of which turn into food gifts for loved ones. I love the warm spices that scent the air–cinnamon, peppermint, nutmeg, and cloves. Can a person have too many 

Chocolate Nut Clusters

Chocolate Nut Clusters

We enjoy making Chocolate Nut Clusters with Peanuts for the holidays. They are very easy to make and tasty too! Plus, this recipe can be adapted to make Chocolate Macadamia Nut Clusters, which are simply heavenly.   Ingredients Needed to Make Chocolate Nut Clusters   

Holiday Cheese Ball

Holiday Cheese Ball

Holiday Cheese Ball is a favorite family recipe that is so delicious and easy to put together. It uses two kinds of cheese (cream cheese, and cheddar) and is flavored with Worcestershire sauce and onion, and then coated in chopped pecans.

We will make this appetizer several times during the holiday season. Sometimes, I will halve the recipe, but if you’re expecting a large group, go ahead and do both balls.

I like to serve this cheese ball when we begin our holiday season at Thanksgiving. Then again on Christmas Eve and at New Year’s. If we happen to have any leftover, I’ll use it prior to a meal or two the next week. It’s always good and no one seems to tire of having it. 

Recipe for Sourdough Artisan Crackers

It’s also great for potluck dinners or times when you’re supposed to bring finger foods to a party or gathering. I like to serve it in a pretty dish surrounded by crackers. My favorite crackers to serve with it are Ritz (Plain or Veggie Flavored) or Triscuit crackers. This year, I plan to also try my Sourdough Artisan Crackers, as I think they might work wonderfully with it.

 

Ingredients Needed to Make Holiday Cheese Ball

  • cream cheese, softened
  • Worcestershire sauce
  • finely grated onion
  • cheddar cheese
  • chopped pecans
  • dried parsley

 

Instructions for Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the ingredients: Using a sharp chef’s knife, mince the onion. With a box grater, finely shred the cheddar cheese. Using a nut chopper, chop the pecans.

In a medium bowl, using a fork, mix together the softened cream cheese, Worcestershire sauce, minced onion and finely grated cheese until incorporated well.

When my mom makes this recipe, she uses her mixer and whips the cheese until soft. I like to mix it with my hand so that it’s firm and will form a ball. The main thing is to have your cream cheese at room temperature so that it will mix well. 

Divide the mixture in half and form two balls.

Lay a sheet of waxed paper out on a work space. Sprinkle the chopped pecans onto the waxed paper along with the dried parsley. Carefully, roll each ball into the chopped pecans and parsley. Gently press the pecans into the cheese.

Norpro Glass Cheese Dome

Place in a pretty bowl or on a cheese plate. Refrigerate until ready to use. When ready to serve, set out about 30 minutes prior to your first guests arrival to allow the cheese to soften a bit. Serve with crackers. Makes 2 balls, and serves approximately 12 people.

See more Appetizers Here. Browse Holiday Recipes Here. 

Recipe for Holiday Cheese Ball

Holiday Cheese Ball

Holiday Cheese Ball is a favorite family recipe that is so delicious and easy to put together. It uses two kinds of cheese (cream cheese, and cheddar) and is flavored with Worcestershire sauce and onion, and then coated in chopped pecans.
5 from 1 vote
Print Rate
Course: Appetizer
Cuisine: American
Keyword: Cheddar Cheese, Cream Cheese, Holiday Entertaining, Pecans, Tea Party
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 16

Equipment

Box Grater
Nut Chopper
Cheese Knife Set
Cheese Dome

Ingredients

  • 16 oz. cream cheese softened
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon finely grated onion
  • 2 oz. cheddar cheese grated
  • 1 1/2 cups chopped pecans
  • 1 tablespoon parsley

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.
  • Prepare the ingredients: Using a sharp chef's knife, mince the onion. With a box grater, finely shred the cheddar cheese. Using a nut chopper, chop the pecans.
  • In a medium bowl, using a fork, mix together the softened cream cheese, Worcestershire sauce, minced onion and finely grated cheese until incorporated well.
  • Divide the mixture in half and form two balls.
  • Lay out on the work space a sheet of waxed paper. Sprinkle the chopped pecans onto the waxed paper along with the dried parsley. Carefully, roll each ball into the chopped pecans and parsley. Gently press the pecans into the cheese.
  • Place in a serving bowl or on a cheese plate. Refrigerate until ready to use. When ready to serve, set out about 30 minutes prior to serving to allow to soften. Serve with crackers. Makes 2 balls, and serves approximately 12 people.

Nutrition

Calories: 185kcal | Carbohydrates: 3g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 35mg | Sodium: 134mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Irish Cream Cake

Irish Cream Cake

I enjoy making Irish Cream Cake at Christmas, which uses a cake mix as its base and is flavored with miniature chocolate chips and Irish Cream Liqueur. The Irish Cream icing seeps into the cake and creates a sweet and crusty film on the outside–like