This is one of my favorite holiday desserts. If you are looking for something truly decadent, but easy to make, look no further! You can’t go wrong with rich chocolate and peppermint this holiday season! I upped the ante by serving it with Creme Anglaise.

This tart is very rich, so keep serving sizes small. It may also be frozen, tightly covered, then thawed in the refrigerator prior to serving.

Chocolate Peppermint Truffle Tart with Chocolate Crumb Crust

Chocolate Crumb Crust

• 1 1/2 cups chocolate wafer cookie crumbs (about 40 cookies)
• 3 Tbsp. sugar
• 1/4 cup (1/2 stick) unsalted butter, melted

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Chocolate Truffle Filling

• 3/4 cup heavy cream
• 5 Tbsp. unsalted butter, cut into 5 pieces
• 16 oz semisweet chocolate chips
• 3/4 tsp. peppermint extract.

Fresh mint leaves or crushed candy canes for garnish

Preheat oven to 325F. Butter a 9 inch pie pan or a 9 1/2 inch tart pan with a removable bottom.

Prepare crust. In a medium bowl mix together cookie crumbs, sugar, and melted butter. Transfer crumbs to prepared pan. With clean, dry hands, press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes (this will help keep crust firmer), then bake at 325 for 8 minutes. Let rest for 20 minutes before filling.

Prepare truffle filling. In a medium saucepan over low heat, heat cream and butter until butter melts and mixture is near boiling – watch carefully to make sure it doesn’t burn. Turn off heat and add chocolate. Let sit for 1 to 2 minutes to melt chocolate, then whisk until smooth. Whisk in peppermint extract.

Scoop chocolate mixture into prepared crust and spread to edges. Refrigerate until firm, about 2 hours. You can prepare the tart up to two days ahead of time. Store in refrigerator and serve chilled.

Source: Fresh, by Hannaford’s Supermarkets November- December 2008

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There is something about the name, Creme Anglaise. It sounds as good as it tastes. I could honestly eat it alone, and often after a desert is finished you’ll see me scrapping the last bits of it off the plate. I find that is a nice accompaniment to rich desserts and can turn a great dessert into a “Wow” dessert.

Cream Anglaise

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Ingrediants

• 1/2 vanilla bean, halved lengthwise
• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/4 cup sugar
• Pinch of salt

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With a paring knife, scrape vanilla seeds free from the pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return the mixture to medium heat, and heat until streaming, about 1 minute.

Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup of the hot milk into the yolk mixture to temper, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until mixture thickens slightly, coats back of spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through a fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing a piece of plastic wrap flush against the surface to prevent sauce from forming a skin. Cover and refrigerate until ready to use, up to 2 days.

Be sure to heat the custard slowly, stirring continuously, over low heat. When stirring, run the spoon along the sides and bottom of the saucepan to prevent yolks from curdling.

Source: Cook’s Illustrated, December 2006

There is something about the name, Creme Anglaise. It sounds as good as it tastes. I could honestly eat it alone, and often after a desert is finished you’ll see me scrapping the last bits of it off the plate. I find that is a nice accompaniment to rich desserts and can turn a great dessert into a “Wow” dessert.

Cream Anglaise

Ingredients

• 1/2 vanilla bean, halved lengthwise
• 1 1/2 cups whole milk
• 5 large egg yolks
• 1/4 cup sugar
• Pinch of salt

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With a paring knife, scrape vanilla seeds free from the pod. Place seeds, bean pod, and milk in medium saucepan and heat mixture over medium heat until steaming, about 3 minutes. Remove from heat, cover, and steep for 20 minutes. Uncover, return the mixture to medium heat, and heat until streaming, about 1 minute.

Meanwhile, whisk yolks, sugar, and salt together in medium bowl until pale yellow in color, about 1 minute. Slowly pour 1/2 cup of the hot milk into the yolk mixture to temper, whisking constantly. Return mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until mixture thickens slightly, coats back of spoon with a thin film, and registers 175 to 180 degrees on an instant-read thermometer, 5 to 8 minutes. Immediately pour mixture through a fine-mesh strainer into medium bowl. Transfer to clean, airtight container, pressing a piece of plastic wrap flush against the surface to prevent sauce from forming a skin. Cover and refrigerate until ready to use, up to 2 days.

Be sure to heat the custard slowly, stirring continuously, over low heat. When stirring, run the spoon along the sides and bottom of the saucepan to prevent yolks from curdling.

Source: Cook’s Illustrated, December 2006

Nothing says, “You’re back in the kitchen,” like making bread. You’ve got the oven going and your hands in dough. There is nothing better. I decided since this was my first real foray back into the kitchen I’d take it a little easy. Irish Soda Bread is very easy to make, but it’s so tasty and perfect for this time of year. It goes great with stews, soups, and roasts. It also makes a great, warm toast, just perfect for Winter.

Classic Irish Soda Bread

Ingredients

• 3 cups bleached all-purpose flour, plus more for work surface
• 1 cup cake flour
• 2 Tbsp granulated sugar
• 1 1/2 tsp backing soda
• 1 1/2 tsp cream of tartar
• 1 1/2 tsp table salt
• 3 Tbsp unsalted butter ( 2 Tbsp softened + 1 Tbsp melted)
• 1 1/2 cups buttermilk

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Adjust oven rack to upper middle position and heat oven to 400 degrees. Whisk flours, sugar, baking soda, cream of tartar, and salt in a large bowl. Work softened butter into dry ingredients with fork or fingertip until texture resembles course crumbs. * I’m usually all for using a fork so I can keep my hands clean with a toddler running around, but you really need to use your hands here so you can feel the crumbs and butter.

Add buttermilk and stir with a fork just until dough beings to come together. Turn out onto flour coated work surface: knead until dough just becomes cohesive and bumpy, 12 to 14 turns. Do not knead until dough is smooth, or bread will be tough.

Pat dough into a round about 6 inches in diameter and 2 inches high; place on greased or parchment lined baking sheet or in a cast iron pan. If you want a golden crust that’s thin and crisp, with a bit of a chew, back in a cast-iron pan. Place the loaf on a cookie sheet and cut cross shape into top.

Bake until golden brown and a skewer inserted into center of loaf comes out clean or internal temperature reaches 180 degrees, 40 to 45 minutes. Remove from oven and brush with melted butter; cool to room temperature, 30 to 40 minutes.

Source: Cook’s Illustrated 1997