pieces and parts

How to tackle a dinner party? Break it down. No better way to impress than to present something made with love and care. Here’s a secret- pull something lovingly homemade out of the deep freeze allowing you to entertain with ease. 

A perfect example- cheddar cheese tartlets. If you think of ski slopes these little gems would be blue diamonds. They don’t require expert skill but they do have many pieces and parts, making their execution and clean up a good thing to do several days (or weeks) ahead of time. Luckily they freeze and reheat wonderfully. The time you spend on them won’t be lost on your guests; they don’t need to know you’ve (temporarily) left them out in the cold.

Make the pastry first blending the flour, salt and cayenne in processor.

Add cheese and butter and pulse until course crumbs form.

Blend in enough ice water by teaspoonfuls until small moist clumps form.

Flatten into a disk, wrap in plastic wrap and refrigerate for at least one hour.

While the pastry chills blend cottage cheese and whipping cream in a food processor until smooth.

Add 1 cup shredded cheddar, eggs, salt, and cayenne blend well.

Transfer to a bowl and stir in chopped green onion. Set aside.

Roll out the cheddar pastry on a lightly floured surface to a scant 1/8 inch. Cut into 2 ½ inch rounds.

Place a round in each mini muffin cup, pressing down lightly. Spoon one heaping tablespoon of filling into each pastry and bake.

Place completely cooled tartlets in Ziploc bags in a single layer and freeze for up to three weeks.

To reheat re-warm uncovered in a preheated 350-degree oven until heated through, approximately 12 minutes.