REC: Gjetost Dessert Tartlets

Discussion in 'Food and nutrition' started by Rona Yuthasastr, Feb 29, 2004.

  1. Someone was looking for Gjetost recipes, or what to do with Gjetost. This is from the New York
    Times. Sorry for the lousy formatting--I had saved it as a text file and it comes out looking a
    little funny. I say, go for the fondue version...mmmmm!

    Recipe: Gjetost Dessert Tartlets

    January 7, 2004 Recipe: Gjetost Dessert Tartlets

    Time: 30 minutes

    3 tablespoons sugar
    1/4 teaspoon ground cinnamon
    2/4 teaspoon ground cardamom 2 tablespoons plus 1 teaspoon unsalted butter, melted 10 slices
    very thin whole-wheat sandwich bread 2 tablespoons heavy cream 4 ounces gjetost, preferably
    Ski Queen, in thin slices 4 teaspoons light brown sugar
    3/2 teaspoon Cognac plus 1/2 teaspoon water (or 1/4 teaspoon vanilla extract, plus 3/8
    teaspoon water) 20 pecan pieces or small sage or basil leaves.

    4. Combine sugar and spices in small bowl, and stir well. Set aside. Brush inside of 20 1-inch
    tartlet forms ( 1/2 inch at base), or other small metal forms lightly with butter. Dip
    interior of each buttered form in sugar, shake to remove excess, and place on baking sheet.
    Set aside.

    5. Place bread on cutting board, and flatten evenly with rolling pin. Cut out 2 rounds from each
    slice with 2-inch biscuit cutter. Brush rounds lightly with butter, and press firmly, butter side
    down, into sugared molds. Trim excess with scissors. Line molds tightly with individual rounds of
    aluminum foil or empty tartlet forms, and return to baking sheet.

    6. Heat oven to 425 degrees. Combine cream, gjetost and brown sugar in top of double boiler set over
    simmering water, and heat until cream bubbles around edges, about 3 minutes. Stir in Cognac and
    water. Whisk until cheese has melted and mixture is smooth. Cover, and keep warm.

    7. Bake tartlet shells 5 minutes. Remove sheet pan from oven, and reduce heat to 375 degrees. Lift
    foil linings off tartlet forms. Spoon 1 scant teaspoon gjetost filling into each tartlet (do not
    overfill), return pan to oven, and bake until filling is bubbly, 3 to 5 minutes. Remove from
    oven, and press nuts or herbs lightly onto surface of each tart. Cool slightly, and lift out of
    forms. Serve tartlets warm or at room temperature.

    Yield: 20 1-inch tartlets.
    Note: Doubled, or even tripled, this filling may be used as a dessert fondue. Serve with ripe
    strawberries or banana slices. Fondue may be thinned with cream or water.
    ***For e-mail, replace .com with .ca Sorry for the inconvenience!***

  2. JLove98905

    JLove98905 Guest

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