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megram - 55Ottawa - Index

Cheshire Cat’s Sweet Onion,
Thyme and Goat’s Cheese Tart
Serves 2 to 4
1/2 lb (250 g) puff pastry
1/2 tbsp (7 ml) butter
1/2 tbsp (7 ml) olive oil
3 medium red onions, thinly sliced
1/4 cup (50 ml) balsamic vinegar
Handful fresh thyme, leaves picked off stems
1 tbsp (15 ml) honey
Salt and pepper
6 oz (168 g) goat’s cheese, cut into rounds
1 egg, beaten
1.Preheat oven to 400°F (200°C).Roll out puff pastry to
1/4 inch (5 mm) thickness. If using tart shells, cut pastry
into rounds using a cookie cutter and lay into lightly
sprayed shells or cut into 4 to 5-inch (100 to 125 cm)
squares and place on a lightly sprayed (greased) cookie
sheet.
2.To make filling, heat butter and oil in frying pan over
medium heat, stir in the onions to slowly fry until soft,
approximately 20 minutes.Add balsamic vinegar, thyme
and honey to onions, stir to fully incorporate, and cook
until liquid evaporates. Season mixture with salt and
pepper to taste.
3. Spoon onion mixture into/onto puff pastry sheets or
in pastry shells if using; top with goat cheese round.
Brush exposed pastry with beaten egg and bake in preheated
oven for approximately 15 minutes, until pastry
is golden.
Cat’s Meow Salad
Serves 2 to 4
September 2008 • 41 • Fifty-Five Plus Magazine
4 cups (500 ml) washed, dried, torn leaf lettuce,
1 medium red onion, thinly sliced
1 medium red pepper, thinly sliced
1 medium Granny Smith apple, core
removed, cut into small wedges
1 large orange, peeled, cut into segments,
or one 284 ml can mandarin
oranges, drained
1 large pear, cut into small wedges
1/4 cup (50 ml) toasted sliced almonds
Dressing:
1/2 cup (125 ml) olive oil
1/4 cup (50 ml) balsamic vinegar
1 tbsp (15 ml) fresh oregano
1/2 tsp (2 ml) Dijon mustard
Pinch brown sugar
Splash of orange juice
Salt and pepper, to taste
1. Place lettuce in salad bowl, or on individual plates,
and top with onion, pepper, apple, orange and pear.
2. In a mason jar, combine salad dressing ingredients,
top with lid and shake vigorously until well combined.
Drizzle salad with dressing and top with toasted
almonds.