Cranberry and Port Tart

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             FOOD FUNNY
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Thanks to Lisa Tite for this update on the nutrition front:

For those of you who watch what you eat, here's the final word on
nutrition and health. It's a relief to know the truth after all those
conflicting nutritional studies.

1. The Japanese eat very little fat and suffer fewer heart attacks than Americans.

2. The Mexicans eat a lot of fat and suffer fewer heart attacks than Americans

3. The Chinese drink very little red wine and suffer fewer heart attacks than Americans.

4. The Italians drink a lot of red wine and suffer fewer heart attacks than Americans.

5. The Germans drink a lot of beers and eat lots of sausages and fats and suffer fewer heart attacks than Americans.

Conclusion: Eat and drink what you like. Speaking English is apparently what kills you.

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             TODAY'S RECIPE
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This honey-sweet and cranberry-tart confection livens up the table with
its bright red filling. This recipe also features what must be the
easiest pie crust of them all.

Cranberry and Port Tart

For the dough:
1 3/4 cups (430 ml) all-purpose flour
3/4 cup (180 ml) butter at room temperature
1/2 cup (125 ml) confectioner's sugar

For the filling:
1/4 cup (60 ml) apricot preserves
1/2 cup (125 ml) chopped walnuts or pecans
1 envelope (1 Tbs, 15 ml) unflavored gelatin
1/4 cup (60 ml) cold water
3 cups (750 ml) fresh or frozen cranberries
1 cup (250 ml) port wine or apple juice
1/2 cup (125 ml) honey
Whipped cream for garnish

Combine the ingredients for the dough in a bowl and mix to form a
dough. Press the dough into a 9-inch (23 cm) pie plate, tart pan, or
springform pan. Bake in a preheated 375F (190C) oven until set and
golden brown, about 20 minutes. Remove from the oven and cool 10
minutes. Spread the apricot preserves over the crust and sprinkle with
chopped walnuts. Dissolve the gelatin in the cold water in a
medium-sized saucepan and let it stand for 5 minutes, until the gelatin
has softened. Add the cranberries, wine, and honey and bring to a boil
over moderate heat, stirring occasionally. Boil for 5 minutes and allow
to cool to room temperature. Pour the filling into the prepared crust
and refrigerate at least 3 hours, until the filling has set. Serve topped with whipped cream.
Serves 6 to 8.
Received on Thu Nov 6 18:08:13 2008