Tasty Tomato Tart

A cookfriend brought this last night to a little soiree I hosted, and I had to bake one tonight since it was so good. She shared it as an hors d'oeuvre, I had it with our dinner. With tomatoes at their finest right now, this is one more way to enjoy the beauties.


Tomato Tart
1 head garlic, drizzled w/olive oil, wrapped in foil & baked 350 for 45 min.

Pillsbury pie crust

1 Tbsp. Dijon mustard

fresh Parmesan, grated

fresh Gruyere, grated

tomatoes, not quite ripe, sliced

fresh basil

salt and pepper

Squeeze garlic out of peeling when cool enough to handle. Mix in dijon mustard. Spread this mixture onto pie crust. Slice tomatoes & place on paper towel. Salt tomatoes & allow to sit a few min. This keeps them from being too watery in the tart. Then layer cheeses, tomatoes, fresh basil. Repeat layers and top with slight layer of cheese but allow the tomatoes to show through. Bake 350 for 30 min. Allow to cool 15 min before serving. Good as appetizer or side dish with dinner.

House Wine Of The South

Teapunch, Fruit Tea, Better-Than-Average-Tea... it goes by several names but one detail is consistent: it will not last long. I grew up on Fruit Tea and have been making it all of my 34 years of married life. As a 20-year old newlywed in central California, I served it often and the young children of our friends called it "Stacytea." One of those children is preaching the Gospel in southern California now with 4 children of his own. A bridal event or dinner party is simply not complete without it. Rarely does a person decline it for water. One critical ingredient I borrowed from a local eatery called The Picnic who published their recipe in the local newspaper forever ago... cinnamon oil. It can be purchased at Michael's, JoAnn's, sometimes higher end grocery stores, and specialty baking stores. It only takes a couple of drops but it will have your guests begging for more! The cinnamon oil is in a tiny bottle, so I use a hair color dropper from Sally's Beauty Supply to immerse in the oil bottle. The dropper can be purchased for about 50 cents. The teapunch is also nice heated in the winter. Your loved one in the hospital would very much enjoy a Gatorade bottle of it. The hospital tea is worse than terrible. And the greatest serving pitcher ever? The Pampered Chef Quick Stir Pitcher. The teapunch has to be stirred every time before pouring due to the delicious juices that sink to the bottom, and this invention is really priceless. So, pour yourself a tall glass of the House Wine Of The South... and soon. It is hot outside!                                                        

Teapunch 

 2 cups boiling water1 cup sugar 
1-1gallon size tea bag, or enough smaller ones to equal a gallon                                                                                                                                       

1 12 oz. can frozen orange juice concentrate, thawed

1 12 oz. can frozen lemonade concentrate, thawed

1-12 oz. can frozen limeade concentrate, thawed

1-12 oz. can frozen pineapple juice concentrate, thawed
several drops of cinnamon oil

1. In small pan, bring water to boil and add sugar, stirring to dissolve.

2. When water returns to boil, drop in tea bag, cut off heat, & drop in tea bag. Put lid on pan. Allow to steep at least 10 min. Can be left for several hours.

3. In large container (at least 1.5 gal), place all frozen concentrate juices with a refill of water from each can. This can be done while tea is steeping. Add cinnamon oil.

4. Serve with twist of fresh lemon or lime for extra zest.