51 Main Street
Chester, Connecticut 06412

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Gift Ideas for Newlyweds
Recipes from
Laura's May 2017 appearance
on WFSB's "Better Connecticut"

Quiche Lorraine

About 6-8 servings

  • ½ Pâte Brisée recipe (recipe follows)

  • 1 c. cubed Gruyère, Swiss or Emmenthaler cheese

  • 1 onion, sliced and sautéed until golden

  • 4 slices bacon, cooked and crumbled

  • 4 eggs

  • Milk, half-and-half or cream

  • Salt, white pepper and nutmeg

 

  • Pre-heat oven to 375 degrees. Roll out pie crust and fit into a 10-inch tart pan with removable bottom. Refrigerate for 15-30 minutes before lining with parchment or foil and pie weights. Blind-bake crust until partially cooked, about 15-20 minutes, removing parchment and weights for last 5-10 minutes. Turn oven down to 350 degrees.

  • Scatter cheese over tart shell, then distribute onions and bacon evenly.

  • Whisk together eggs and pour into a 2-cup glass measure. Add dairy to fill to 2 cups. Season with salt and white pepper. Pour through a strainer into tart shell. Grate fresh nutmeg over the filling, if desired.

  • Bake at 350 degrees for about 30 minutes or until the filling is set and a knife inserted 1 inch from the edge comes out clean.

  • Let rest for at least 5 minutes before slicing. Can be eaten warm or room temperature.

 

Pâte Brisée

Adapted from Martha Stewart (makes 2 single pie crusts)

  • In a food processor fitted with a metal blade, process 2½ c. all-purpose flour and ½ tsp. salt briefly to blend.

  • Add 2 sticks (16 T.) cold unsalted butter, cut into pieces. Pulse 10-12 times, until the butter is pea-sized.

  • With the motor running, drizzle in ¼ to ½ c. ice-cold water, processing just until the dough will hold together in your hand.

  • Using a plastic dough scraper, scrape the dough onto a piece of plastic wrap. Using the edges of the plastic wrap (avoid touching the dough with your warm hands), bring the dough into a homogenous flat disc, wrap it well in plastic, and refrigerate for 1-2 hours.

 

 Buttermilk Rhubarb Tea Cake

  • 1½ c. all-purpose flour

  • 1 t. baking soda

  • ¼ t. salt

  • ½ c. buttermilk (or 2 T. buttermilk powder and ½ c. water)

  • 1 egg

  • 1 c. brown sugar

  • ¼ c. vegetable oil

  • 1 t. vanilla

  • 2 c. chopped rhubarb

  • ½ c. chopped pecans

 

For Glaze:

  • 1 c. confectioners’ sugar

  • 3-5 t. lemon juice

 

  • Pre-heat oven to 350 degrees. Spray a 4x8 or 5x9 non-stick loaf pan lightly with baking spray.

  • In a small bowl, sift together flour, soda and salt (and buttermilk powder, if using). In a large bowl, whisk together buttermilk (or water if using powdered buttermilk), egg, brown sugar, oil and vanilla.

  • Stir dry ingredients into the wet, then add rhubarb and pecans, stirring lightly until just combined. Pour into prepared pan.

  • Bake 60-75 minutes (depending on pan size) until a tester comes out clean. Rest in pan on cooling rack for 10 minutes before unmolding.

  • While cake cools in pan, prepare the glaze: Mix confectioners’ sugar with 3 t. lemon juice, and then add lemon juice until the desired consistency is reached. Pour over cake while it’s still warm, after it’s been removed from the pan. Cool completely before serving.

 ​

 Basic Grilled Cheese

  • 2 slices sandwich bread

  • Cheese of your choice, grated

  • Mayonnaise

  • Optional: Good mustard, jams/preserves, meats, tomatoes

  • Heat a cast-iron skillet over medium heat until it is thoroughly heated. Turn heat down to medium-low.

  • Build the grilled cheese: Place one piece of bread on your cutting board. If using a condiment, spread a thin film of it over the bread, then cover with cheese and other optional ingredients. Press the second slice of bread down over the filling, and then spread a thin film of mayonnaise over the outside side. Place this side, side down, in the hot skillet and press down lightly. Spread another thin film of mayonnaise over the second side.

  • Cook gently over medium-low heat, pressing gently, until the bottom side is browned and crisp. Turn over using a wide spatula, pressing down again, and cook until the second side is browned and the cheese is melted. If the bread is browning too quickly, lower the heat further. You can also cover the skillet to melt the cheese more quickly.​