Cranberry Graham Scones with White Chocolate Icing

I'm British by proxy.  While I'm genetically a Polish girl through and through, Peter's mom (Lisa) is British, and his grandma even still has an English accent!  We enjoy tea time together, and over the years, they've taught me to have legitimate Brittish tea:  black breakfast tea (Tetley brand only, please) with sugar (splenda for me) and milk.

Peter, Lisa and I went to England in 2008 and visited her family over there.  We had a blast, and during tea time one afternoon, we were served scones with clotted cream.  I'm not entirely sure what clotted cream really is, but it's like a thin butter, kinda, and it's wonderful.  It's hard to find here in the states.  Anywho, ever since then, I've been wanting to try a scone recipe.  I ran across this one last week and gave it a try.  Scones can be dry, but these weren't really!  The trick, I think, is to be careful not to overwork the dough.  Mix just to combine, fold just enough to incorporate the yummy cranberries, nuts, and white chocolate chips, and don't overbake.  Serve with English breakfast tea, coffee, or just a glass of milk.  Perfect afternoon pick-me-up.

The original recipe didn't have an icing, but I came up with a quick one because I wanted to beautify these a bit more.  I just melted a little white chocolate, added powdered sugar and milk, and stirred to convince it into a smooth frosting consistency.  Yum.

Cranberry Graham Scones with White Chocolate Icing
Adapted from kraftfoods.com

For the Scones
1 cup flour
4 sheets graham crackers, finely crushed
1/4 cup sugar, divided
2 tsp baking powder
1/2 stick cold butter
2 eggs
3 Tbsp whole milk, divided
1/4 cup each dried cranberries, white chocolate chips, and pecan pieces

For the icing:
1/4 cup white chocolate
1/4 cup powdered sugar (more if it's too runny)
1 Tbsp milk (more if it's too thick

Heat oven to 375.  In a food processor, process graham crackers alone until they are the texture of sand.  Add in flour, 3 Tbsp sugar and baking powder; combine.  Dice butter into small cubes and pulse into graham mixture until the size of peas and well-distributed.  Then add both eggs and 2 Tbsp milk, and pulse until just combined. (Will be a wet dough).

Turn out onto a floured surface, pat out, and sprinkle on all the add-ins (cranberries, chips and nuts).  Gently fold into batter until combined, adding more flour as needed.  Press dough out to about 1 inch thickness, and using a glass or pastry cutter, cut out scones and place on greased baking dish (reroll scraps until gone).  Brush the tops with remaining milk and sprinkle with remaining sugar.  Bake for 12-14 minutes until lightly brown.  Allow to cool.

To make the icing:  melt chocolate chips in a glass bowl.  Add powdered sugar and stir in (will be very dry).  Gradually add milk until smooth (you'll need to stir a lot...the lumps will go away).  Using a spoon, drizzle over the tops of the scones, and let the icing dry before serving.

Coconut Chicken with Cilantro Lime Sauce

Today I officially finish my Emed rotation.  Wednesday night was my last shift, and it was an exciting one.  I was just complaining to my resident that I haven't seen a gun shot victim yet, and that I wanted to suture one last time.  Be careful what you wish for!  Sure enough, everyone started scrambling, and when I asked what was up, a GSW to the head was coming in.  We got him stable (but that never ends up super well for anyone).  They let me help intubate!  Then an old gentleman fell down some stairs and sliced his lip.  I totally got to sew that up.  Lips are complicated though...my resident prefaced by saying, "You'll totally do a good job, but the human eye can recognize 1 mm of asymmetry in the lips...so just match them up!!"  Pressure!  But it looked pretty good when I was done, even if it took me like an hour :)  Today is the exam, then I'm on to neuro.  Onward and upward!

In other news....This is our main dish recipe for the Men in the Kitchen dinner in February.  My dad found a recipe with a great marinade from allrecipes.com, but the sauce in that recipe was...a little boring-sounding.  It was white, and on top of brownish chicken, well, I just thought we needed a little sparkle.  So when I attemped the recipe a few nights ago, I made up a greenish-sauce that actually was fantastic!!

The sauce isn't spicy, although there is a WHOLE jalapeno in it.  It's also good as a salad dressing, taco drizzle, on crab cakes, and a chip dip.  Pretty versatile!!

Speaking of Men in the Kitchen, do you live in Rapids?  Then I think you need to check out the official site, and think about coming!  Tickets are a little pricy, but it's a GREAT cause and the food is amazing. Think about it!!

Coconut Chicken with Cilantro Lime Sauce
For the marinade:
1 14oz can light coconut milk, divided (shake it first!)
1 clove garlic, minced
1 Tbsp soy sauce
1 Tbsp lime juice
1 lb boneless skinless chicken breasts, pounded to 1/2 inch thickness

For the breading
1/2 cup all purpose flour
Salt and pepper
1 egg, beaten
1 cup sweetened shredded coconut
1 cup panko bread crumbs

For the sauce:
1/2 cup coconut milk
1/2 cup sour cream
2 Tbsp lime juice
Zest of 2 limes
1/4 cup cilantro
1 jalapeno, insides removed and discarded (because it's hot!)
1 clove garlic
Salt, to taste

Combine ingredients for marinade inside a gallon-sized plastic bag.  Put chicken in bag, smush around, and refrigerate in marinade for 1 hour.

To bread, set up 3 bowls.  Add flour, salt and pepper to one, the egg to the second, and the coconut/bread crumbs to the third.  Shake excess liquid off chicken breasts and dip sequentially in flour, then egg, then coconut mixture.  Place on a greased baking sheet.  Bake at 400 degrees for 20-25 minutes or until chicken is browned and cooked through.  Let rest for 5 minutes before serving.

To prepare sauce:  combine all ingredients in a food processor or blender.  Mix on high for 1 minute and pour into serving dish.  (It will be thin...that's ok.  It would thicken up a bit in the refrigerator for a few hours).   Drizzle sauce over prepared coconut chicken breasts, and enjoy!!

Smores Brownies

This morning, as a requirement for my Emed rotation, I attended a conference, which happened to be on gastric bypass surgery complications.  Inherent to a topic like that is a discussion on the rampant obesity crisis in our country.  Isn't my post appropriate?

Ok here's the thing...the country's problem is not Smores Brownies.  Nor is it restaurants, carbohydrates, or any other scapegoat for that matter.  It's about a lack of healthy living, which includes healthful food choices and frequent, vigorous exercise.  Have your brownie.  Have a salad too (with light dressing and cheese, please).  Work out as many days as you can afford...even if it's another trip around the block with your furry friend (though your heart WOULD appreciate a good sweat session too...).

Couldn't you just take a bath in that??

Back to the brownies...I had no idea if this would work or not.  Peter asked me to make a treat for his teaching assistant group he belongs to, since their students have finals this week.  Of course I obliged...any excuse to bake!  I LOVE smores, and I thought I could combine the parts into a brownie.  My only concern was the graham crackers...would they hold up in the batter?  They actually did ok!  The marshmallows on top kinda imploded, but it was a fun touch.  Kind of a neat take on a classic summer treat.

Smores Brownies

1 box favorite brownie mix (for 9x13 pan...check the back)
3/4 cup graham crackers, coarsely crushed
1/2 cup chocolate chips
1 cup mini marshmallows
Large marshmallows, for the top

Prepare brownie mix per package directions.  Stir in about 1/2 cup of crushed graham crackers, chocolate chips, and mini marshmallows.  Pour into greased 9x13 pan, and top with large marshmallows, about one per square you would cut.  Sprinkle on some of the remaining graham crackers, and bake per package instructions (mine said 350 for 28-32 minutes).  Let cool and devour.

Roasted Chicken Wraps with Black Bean Salsa and Guacamole

Poor lighting, these were actually really pretty!

I saw this wrap recipe on Annie's Eats (I just love her recipes...), and I thought it might be good, but wraps tend to be kinda bland.  She had a rave review of them, so I thought it would be worth a try.  They are SOOOO worth it!

Black bean salsa...it's good just like that.

They come together fairly easily, especially if you use rotisserie chicken breasts (I just roasted some up in the oven, about 400 degrees until they are done).  Plus, after feeding Peter and I, there were leftovers for lunch (well, "lunch" has meant my 2am snack, 6pm dinner, or literally noon meal...whatever).  The ingredients only get better after sitting in the refrigerator, so you could prepare parts in advance before a busy weeknight.

To assemble, fold in the sides, then roll away from you.  It
should be sealed.

Give these a try, I think you'll like them.  I buy high fiber, lower calorie wraps (La Tortilla Factory has high fiber ones).  On a doctor-ish note, go find ways to get more fiber in your diet (the beans and wraps in this recipe are a good start).  Your belly will thank you, and your incidence of diverticulitis and colon cancer will decrease!  You're welcome.

Roasted Chicken Wraps with Black Bean Salsa and Guacamole
Adapted from Annie's Eats

For the guacamole:
2 ripe avocados
1/4 cup onion, finely chopped
1/4 cup cilantro, finely chopped
Juice from 2 limes
3/4 tsp salt
Pepper, to taste
1 jalapeno, seeded and finely chopped

For the black bean salsa
1 can black beans, rinsed and drained
1/2 red bell pepper, diced
1/2 red onion, finely chopped
1 ripe mango, diced
1 Tbsp chopped cilantro
1 green onion, chopped
1 Tbsp jalapeno, finely minced (I just used a small whole one)
1 Tbsp olive oil
1/2 tsp salt
1/2 cup canned corn
1 tsp chili powder

To assemble
6 large whole wheat tortillas (check the calories...mine were about 100 each)
2 roasted chicken breasts, diced
Baby spinach leaves

To make the guacamole, split the avocados and remove the pits.  Score the flesh without penetrating the skin, then scoop into a bowl.  Mash lightly with a fork.  Stir in remaining ingredients.  Season to taste.

To make salsa, combine all ingredients in a separate bowl.  Refrigerate and allow flavors to come together, if you have time.

Briefly microwave the tortillas to warm and soften.  Spread a dollop of guacamole on the bottom third of the tortilla, leaving a border.  Top with chicken, a small amount of black bean salsa, and a few spinach leaves.  Fold sides in, then roll away from you, so all the edges are tucked in.  Slice in half with a serrated knife and serve!

Surf and Turf Paella

Oh paella...have you ever had it?  It's a classic Spanish dish that's done about as many ways as there are cooks in Spain.  I lived in Spain for 6 weeks in college, and I'm dying to go back, sooner than later.  The culture, the food, the language, the people, the beaches...I love it all.  When I saw this healthy AND easy take on kind of a complicated, time-intensive classic, I had to try it.  It got rave reviews.

It seems kind of involved, but it's not bad, I promise.  I did this when I was both post- and pre-night shift, so I'm sure you can find the energy on a normal day.  Paella classically has saffron, a SUPER expensive spice that's actually the stamens of crocuses.  I wasn't about to spend $20 on a tiny vial, but if you are fortunate enough to find some in your spice cabinet, add a pinch in!!  You will taste a difference.

Surf and Turf Paella
Adapted from Food Network

1 cup brown rice, prepared according to package directions
1 (6 oz) boneless strip steak
1/2 tsp salt, pepper.
2 tsp olive oil
2 garlic cloves, minced
1 onion, sliced
1 bell pepper, seeded and chopped
1 can diced tomatoes, drained
1/4 cup broken whole wheat spaghetti
1 1/2 cups chicken broth
1 cup frozen peas
1/2 pound large shrimp, shelled and deveined, tails removed
1/4 cup chopped fresh cilantro leaves
6 black olives, coarsely chopped

Season each side of the steak with salt and pepper.  Preheat large nonstick skillet over med-high heat.  Add steak and cook until browned, about 5 minutes.  Flip and continue cooking until other side is browned.  Transfer cooked steak to a plate and rest.

Heat oil in the same skillet over med-high heat.  Add garlic, onion and bell pepper.  Cook, stirring occasionally until veggies are soft, about 10 minutes.  Stir in tomatoes, broken spaghetti, and chicken broth and cook until pasta is cooked through, about 8 minutes.  Add rice and peas to the pot.  Stir until warm.  Arrange shrimp on top and cover, letting shrimp steam until just cooked through and pink, about 4 minutes.  Stir in cilantro and olives.

While shrimp cooks, slice steak against the grain into 1/4 inch slices.  Lay over paella.  Remove from heat.  Serve!

Roasted Portabello Salad with Dijon Vinaigrette

On Sunday night, we went to a friend's for dinner, and I was in charge of the salad.  I always do the "blue cheese/apple/balsamic" thing, and I wanted a change.  I found this recipe on Annie's Eats (I know, like almost all my other recipes, but she's great) and thought it would be worth a try.  Although the ingredients seem kinda simple and everyday, it really was a great salad.  Everyone thought the mushrooms had a ton of flavor, and the vinaigrette was one of my all-time favorites!

Dressing, Pre-Shaking
Homemade vinaigrettes are super easy, and you can make a pretty big quantity to last you throughout the week.  Basically, you take any kind of vinegar, olive oil, and whatever flavorings you'd like in there.  Dijon mustard is great, because it acts as an emulsifier (it makes the fat and water particles behave together, kinda like how soap does...but soap tastes bad and this vinaigrette doesn't...I digress).

Dressing, Post-Shaking

Roasted Portabello Salad with Dijon Vinaigrette
Adapted from Annie's Eats

For the Dressing:
1 clove garlic, finely minced
1 Tbsp dijon mustard
1/4 tsp salt
Pinch ground pepper
1/3 cup red wine vinegar
1/2 cup extra virgin olive oil (EVOO)

For the roasted mushrooms
2 full-sized portabello mushroom caps, wiped clean
Olive oil
Salt and pepper

For the salad
Mixed greens
Shaved parmesan cheese
Thinly sliced red onion
Cherry or grape tomatoes, halved

To make dressing, combine all ingredients in a jar or bottle with a tight lid.  Shake well to combine and emulsify ingredients.

To make mushrooms, preheat oven to 425.  Slice portobello caps about 1/2 inch thick.  Toss with olive oil to coat lightly.  Season with salt and pepper.  Spread in a single layer on baking sheet.  Roast, flipping half way through baking, about 15 minutes total.

While mushrooms are roasting, combine ingredients for salad (on plates or a large bowl).  Top with shaved Parmesan, tomatoes and onion.  Top with warm mushrooms and drizzle with vinaigrette.

Fudge Stripe Cookies

This weekend was just wonderful, a much needed respite from the fun, but tiring rotation schedule.  After work yesterday, we went out to dinner at a super nice steakhouse, thanks to some gift cards we got for Christmas.  Filet minion, yummy!!  I would have taken a picture to share, but I was starving and started eating.  I thought a half eaten piece of steak wouldn't be too exciting for anyone not eating it with me :)

Today, I took Elbie for a leisurely walk, worked out, went to coffee with a friend, and baked!! (And studied too, kinda).  I saw these cookies on Annie's Eats and had to try them.  The dough is super easy, and aside from the usual pain of rolling out dough and melting chocolate, they were simple.  Super cute, and a great homemade version of a store-bought favorite.

I baked these while "watching" the Packer game.  I basically got update from Peter, with his grumblings of, "Expletive expletive, catch the ball...expletive what are you doing....expletive expletive".  I figured I wasn't missing much.

Fudge Stripe Cookies
Adapted from Annie's Eats

1 3/4 cup AP flour
1 1/2 tsp baking soda
1/2 cup corn syrup
1 stick butter, melted
2 Tbsp vanilla extract
1 bag semisweet chocolate chips

Preheat oven to 350, and coat baking sheets with spray.  Combine the flour and baking soda in the bowl of an electric mixer.  Stir briefly to combine.  Add the corn syrup, butter, and vanilla and mix until dough comes together.  Form into a disc, wrap in plastic wrap and chill for 10-15 minutes.

Place dough on lightly floured counter, and roll out to 1/4 inch thickness.  Use a 2 1/2 inch round cookie cutter (or round drinking glass) to cut out rounds of dough, and use a small round object (like pastry bag tip, smaller cutter, or apple corer) to form hole in center.  Reroll dough scraps and cut out aditional cookies.  Place dough rounds on baking sheets and poke lightly with the tines of a fork (but don't puncture).  Bake until just barely browned, 6-7 minutes.  Transfer cookies to a wire rack and cool completely.

In a heatproof bowl, melt chocolate in microwave in 30 second intervals, stirring well between each interval.  Dip the bottoms of each cookie into the chocolate, scraping off excess with a knife and place onto baking sheets with parchment paper.  Place remaining chocolate into a quart-sized plastic bag, cut a very small section off tip, and pipe stripes over each cookie.  Place baking sheets in the refrigerator to harden.  Store in refrigerator in a sealed container.

Blueberry Frozen Yogurt

This time of year, many people are looking for healthy alternatives to favorites.  I'm an ice cream freak, but when I saw Giada make this, I wanted to try it.  Peter is a huge blueberry fan, and I love Greek yogurt.  Perfect combination!  This frozen yogurt does not need an ice cream maker, so it's perfect if you just have a blender or food processor.

Do you know about Greek yogurt?  If not, it's a super duper thick yogurt that's made from "normal" yogurt, but it's strained, so there is very little liquid.  It's lovely and tart, and extremely high in protein.  I love it with breakfast or for an afternoon snack.  It will keep you full!  Plus, if you try this frozen yogurt, your brain will be convinced it's getting a lovely ice-cream treat, but really it's a healthful snack.

If it freezes too hard (mine did), just allow it to come to room temp for a while.  Maybe take it out while you are preparing dinner so it can soften.  No big deal :)

My little helper creeping in the background

Blueberry Frozen Yogurt
Adapted from Giada de Laurentis

1 lb frozen blueberries, thawed
1 Tbsp plus 1/4 cup honey
2 springs fresh thyme
16 oz container 0% or 2% fat plain Greek Yogurt (not regular yogurt)
2 Tbsp powdered sugar
2 Tbsp fresh lemon juice

In a small saucepan, combine 1/4 cup blueberries, 2 Tbsp water, 1 Tbsp honey and the thyme sprigs.  Coarsely mash the blueberries and heat over medium-high to bring to a boil.  Remove pan from heat, cover and let mixture stand for 15 minutes.  Uncover the pan and let the syrup cool slightly.  Discard the thyme sprigs.

Place the remaining blueberries, remaining honey, yogurt, powdered sugar, lemon juice, and cooled blueberry syrup in a blender or food processor.  Blend until almost smooth.  Transfer to a glass container with a tight-fitting lid and freeze until firm.  (If the yogurt freezes hard, allow to thaw 20-25 minutes before serving).  I topped mine with granola.

Sewing and Suturing...kinda the same thing

For my second sewing project, I wanted to make an apron.  Not one that goes over your head and covers your whole front, but rather one that just ties around the waist.  Why?  Well, I have lots of the over-the-head variety, and I like the June Cleaver look of the other kind.  Before I left home to come back to Chicago, my mom and I found a pattern that seemed manageable.  In my spare time since restarting clinicals, I started sewing.

After learning the basics, this project wasn't too bad.  The pattern was straightforward, except it got a little sticky for me with the waistband part.  Not to fear...just some fiddling with pins and practice runs before stitching and I figured it out.  Pretty cute, huh?  I'm making one for my grandma's birthday :)  I hope that one turns out because she is our sewing guru.

A picture of interrupted suturing, the kind I've
been doing on patients.  It's the easiest and most basic,
and the only type I know :)

On a related but different note, I'm surviving my stretch of 3 night shifts in a row in the ER!  Tonight is the last one until next week.  Nights really aren't that bad, and the ER is always hopping anyways.  I've really liked being on the "Trauma" side, because although it's mostly medical complaints, whenever there is a trauma, it goes there.  Last night, I sutured two people up...one a thumb that was cut in a "V" shape from a broken drinking glass (a little tricky with the angles, but it came together nicely), and another face laceration.  That one was more tricky, just because he was still high on his PCP or whatever he took and didn't really want to cooperate.  I got to know the helpful security guard while I repaired the lac.  Nothing like making new friends over a combative, bloody forehead.

Again, unrelated, but I thought this was cute. We were putting together
a bookshelf, and she decided she liked to be in the box :)

Capellini al Forno

Capellini al forno: the triangle-shaped wedge covered in marinara

I served this at our holiday progressive dinner party and oh my God, it's amazing.  It's a recipe from Giada de Laurentis, and it's like a noodle cake sorta: you take capellini/angel hair pasta, mix it with cheese, eggs, and herbs, then smush it in a 9" springform pan, layered with proccuito and mozzarella cheese.

This is a great side dish for company because it's not super tricky to make, and I made it ahead of time, baked it, then stored it in the refrigerator.  I just warmed it through while the beef was baking.  Also, it's kinda dramatic...pasta that's in cake form?  I'm pretty sure your guests will love it.

Capellini al Forno
Recipe from Giada de Laurentis

6 Tbsp unsalted butter, at room temperature
1 pound capellini (angel hair pasta)
1 cup plus 1/2 cup grated parmesan cheese
3 eggs at room temperature, beaten
3/4 cup flat leaf parsley, chopped
1 Tbsp salt
1 tsp black pepper
1 cup plain breadcrumbs
8-10 slices proccuito, diced
2 cups shredded mozzarella
1 jar marinara sauce, warmed

Preheat oven to 350 degrees.  Grease a 9" springform pan, then dust the bottom with breadcrumbs to coat.  Cook capellini 4-5 minutes and drain.  In a large bowl, mix together eggs, 1 cup parmesan, parsley, salt and pepper.  Toss in all the pasta and mix well.  Layer 1/3 pasta mixture into the springform pan, top with 1/2 the proccuito and 1/2 the mozzarella.  Add another 1/3 of the pasta and press down gently to pack in the filling.  Sprinkle with 1/4 cup breadcrumbs, the rest of the proccuito and mozzarella, and the rest of the pasta.

Mix remaining breadcrumbs with remaining 1/2 cup parmesan cheese and sprinkle on top to cover the pasta.  Dot the top with remaining 2 Tbsp butter, and bake at 350 for 40-50 minutes or until top is golden brown.  Let cool 10 minutes, take out of springform and place on serving platter.  Serve with warm marinara

Scallops with Mango Avocado Salsa

Before we get to the main event...may I just say that I've survived 2 ER shifts!  We have 16 total shifts in a 4 week span, and it will be a whirlwind, to put it lightly.  I really like it, but it's crazy.  It's basically organized chaos, especially at a Level 1 inner city trauma center.  I had my first shift on the "medicine" side, and my second on the "trauma" side (which is basically medicine patients, but any trauma that rolls in goes over there).  I've gotten to do an ABG (arterial blood gas...not fun for anyone), start an IV, draw blood, and push the last round of epinephrine into an OD that came in pulseless (and by the way, cardiac arrests do NOT look like they do on Grey's Anatomy).  On a final note, I'll be "swing shifting" (any combination of days/pms/nights for the next month), so if the blog falls apart, well, I'm doing my best.

Ok so scallops with mango avocado salsa...I've never made this recipe.  I found it for my dad for his "Men in the Kitchen" adventure in an appetizer book I received last year from a friend.  It sounded good and fit our island theme.  My parents did try it this past weekend and had rave reviews.  They said that the salsa was super well flavored, (my dad said, "there's a lot of stuff going on there"), and the scallops were a fun new seafood to work with besides fish and shrimp.  Just don't overcook your scallops...sear them and take the off the heat.

Scallops with Mango Avocado Salsa
Adapted from Williams Sonoma Food Made Fast Small Plates cookbook

1 1/4 lb bay or sea scallops, muscles removed
1-2 Tbsp canola oil
1 1/4 cups fresh lime juice (7-8 limes)
1 1/2 Tbsp finely chopped fresh cilantro
Salt and pepper
3/4 tsp red pepper flakes
Hot sauce to taste
1 mango, peeled, pitted and cut into small cubes
1 avocado, pitted, peeled and cut into small cubes

Cook the scallops:  In a large frying pan over medium-high heat, warm 1 Tbsp of canola oil until hot but not smoking.  Working in batches, sear scallops on each side for 1-2 minutes, adding more oil if necessary.  Transfer to plate.

Marinate the scallops:  In a bowl, combine the lime juice, cilantro, 2 tsp salt, pepper flakes and hot sauce.  Add the scallops and toss.  Gently stir in the mango and avocado.  Spoon into martini glasses and serve.

Mango Tart with Coconut Crust

My dad is participating in "Men in the Kitchen," a fundraiser for a local family shelter.  This entails cooking a several-course meal for 8 guests (who buy expensive tickets!) with relatively no cook space at the venue.  My dad is a man of many talents, but he doesn't have much experience in the kitchen.   Luck just so happens that the event is between rotations for me in February (ie, I can come home).  He called and asked if I'd help plan the menu.  Of course!!

Toasting Coconut...do it in a pan and stir a lot!!

We decided an island theme would be fun, so the menu consists of:
1: scallops with mango avocado salsa
2: grilled shrimp salad
3: lobster bisque
4: coconut chicken, crab cake and red beans and rice
5: trio of mango tart, white chocolate truffle, and key lime pie

Whew!  That's quite a project.  After we found our recipes, I thought it would be a good idea to try some of the more challenging ones while I was home over Christmas break.  This tart is definitely one of our more challenging ventures.  While preparing, I was just there for "moral support."  He really did the whole thing alone!  Well done, dad!

To cut a mango, slice off the top and bottom, then take the
peel off.  Slice the flesh from around the seed (you'll
feel the difference between the two)

Mango Tart with Coconut Crust
For the Crust
1/2 cup sweetened flaked coconut
3/4 cup all purpose flour
7 Tbsp cold unsalted butter, cut into bits
1/3 cup confectioner's sugar
1/4 tsp salt
1 Tbsp ice cold water

For the filling
2 1/2 cups chopped ripe mango (you can use frozen chopped mango) plus 1 ripe mango, peeled and sliced
3 Tbsp granulated sugar
2 Tbsp fresh lime juice
1 tsp unflavored gelatin (from 1 envelope)
1/2 cup heavy cream
1/2 tsp vanilla extract

Preheat oven to 350 degrees.  Toast coconut in a dry non-stick pan over medium heat until lightly toasted.  Transfer to plate and cool to room temperature.  To make crust, pulse together flour, coconut, butter, confectioner's sugar and salt in a food processor until combined.  Add the 1 Tbsp water and pulse until dough just begins to form a ball.  Press dough into the bottom of a 9" fluted tart pan with removable bottom and up the sides and freeze for 10 minutes.  Place pan on the baking sheet in the middle of the oven until golden, about 25 minutes, then cool completely on a rack.

Prepare the filling while the crust bakes:  Puree chopped mango (2 1/2 cups) with sugar, lime juice and a pinch of salt in a food processor until smooth, about 1 minute.  Transfer 1/4 cup of puree into a heat-proof glass bowl and sprinkle over gelatin packet.  Heat gently over double boiler (a pan of similar size with 2" simmering water) until gelatin is dissolved.  Stir in remaining puree.

Beat cream in a large bowl with an electric mixer until it holds stiff peaks.  Beat in vanilla extract.  Fold in puree.  Refrigerate puree for 1 hour until thickened, stirring occasionally.

Assemble tart: Remove the sides of the tart pan and spoon filling into crust, smoothing top.  Chill, loosely covered until filling is set, at least 8 hours.  Before serving, let stand at room temperature for 15 minutes, but no longer than 30.  Scatter sliced mango over top, leaving 2" border around edge.