Mom’s Butter Tarts

On Friday, we packed up all of our Canadian gear and took it to the elementary school for the International Festival.  The cafeteria was the hosting space for the event.  The kids played in the middle of the room as I set up my table.  There was a hockey puck and stick (of course), pictures from trips there, books from my Dad, coins (just found out the penny will be discontinued by the Canadian Mint!), maps, and some goodies.

The stars of the display were Mom’s Butter Tarts.  I tried to make something like Grandma used to with a maple twist, it was alright but not like Grandma’s fudge candy.  I’ll have to make that next year.

To make these tarts quickly I used a pre-made pie crust and managed to get about a dozen mini tarts from each crust.  Reroll scraps into small disks.

Lightly butter each cup even if it’s non-stick.  Gently press the crust into each mini cup of the tin.

Fill the shell half way with the filling (recipe follows).  You can also include a few raisins in each tart if you like.  This batch uses plain filling.

Bake until the crust is golden and the filling puffs.  The filling should be set and spring back easily when touched.

Butter tart Filling

• 2 Tbsp butter, melted
• 2 eggs, beaten
• 1 cup brown sugar
• 2 Tbsp flour
• 1/2 tsp vanilla
• pinch of salt
• (1 cup raisins, optional)

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Spritz Spree

Butter cookie base recipe from The Great Holiday Baking Book (B. Ojakangas).  Had to add vanilla and milk to thin out the batter so the cookie press would release the shapes easily.

Also made a batch of spiced ginger cookies.  It’s just not Christmastime without ginger molasses cookies!

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Chicken Picatta

Chicken poached in lemon butter sauce loaded with capers.  How inviting this dish was on my family’s table.  Someone had thirds, and could not stop enjoying the pasta smothered in the silky tangy sauce.  I can see why the French love butter so much!

This dish was a spin-off of the one I enjoyed while on a road trip with the family.  The dish prepared for me included sliced mushrooms, most of which were donated to hubby’s plate as I’m not a huge fan of mushrooms (even though my mother will tell you stories of me wolfing down every last button out of the fridge).  Needless to say they didn’t make it in my shopping cart.  Although, I’m sure hubby would have taken good care of any mushrooms lucky enough to join the butter jacuzzi.  This dish does need a supportive player though, it was really good with the capers but it could have been fantastic with… greens?  Green beans?  Hmmm….

Chicken Picatta à la Midnitechef

• one boneless, skinless chicken breast per person
• 1 stick (1/2 cup) butter (I know, shocker eh?)
• zest of one lemon
• juice of 2 lemons (or one large lemon, mine were pretty small)
• 1.5 Tbsp capers with juice from the jar
• 1 cup chicken stock (homemade preferably, see one of my versions in this post)
• sea salt, freshly cracked black pepper

In a large pan over medium-low heat, start warming the stock, butter, zest and lemon juice.  

Pound the chicken breasts with a meat mallet, small pan, empty wine bottle, or rolling-pin.  Keep the chicken between two pieces of plastic wrap or parchment.  Get the breast to an even thickness so that they will cook evenly. 

Poach the chicken in the lemon butter, about 7 or 8 minutes per side, covered.  Season each side with salt and pepper.  Add the capers after the flip to the second side.  I ended up adding more capers at the end too.  The sauce should be bubbling while the chicken cooks, so I guess that’s actually a simmer.  The sauce will reduce.

Serve over pasta.

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