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2 dozen frozen mini tart shells
1 tablespoon extra-virgin olive oil
½ pound onions, cut crosswise into rings
2 large eggs
½ cup milk
½ cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces gorgonzola dolce

Place mini shells on a cookie sheet, and prick bottom all over with a fork. Cook according to package instructions.

Heat oil in a large frying / sauté pan over low heat until hot but not smoking. Cook onions, stirring frequently, until golden brown, about 30 minutes. Let cool… sometimes I do this the day before I do the rest… it keeps well in the fridge

Whisk eggs, milk, cream, and salt together; season with pepper. I do this in a large measuring cup – makes it easier to pour into the tart shells.

Place some of the caramelized onion in the bottom of each tart shell, then crumble in cheese and fill shell with the egg & cream mixture. Bake in a 400 degree oven until puffed and pale golden brown, about 20 minutes. Let cool for 10 minutes and serve or let cool completely and freeze for up to 2 weeks. Reheat from frozen in a 350 oven for 10 – 15 minutes.

ASIAN COLESLAW

¼ head red cabbage - shredded
¼ head green cabbage - shredded
2 large carrots - grated
1 bunch green onions – finely chopped
½ cup chopped peanuts
½ cup (give or take) Indrani’s famous Asian salad dressing (below)

The perfect make ahead food – the cabbage and carrots can be prepared 24 hours in advance and stored in large Ziploc bags in the refrigerator. Combine all of the ingredients in a large bowl about 1 hour before serving to allow for some absorption of the dressing into the cabbage.

INDRANI’S FAMOUS ASIAN SALAD DRESSING

½ cup olive oil
1 cup canola oil
2 teaspoons soy sauce
2/3 cups white sugar
2 tablespoons balsamic vinegar
½ cup red wine vinegar

Combine all of the above – whisking thoroughly until the dressing no longer separates. Store dressing in a jar in the fridge – shaking well before use.

Tarts
2 9-inchfrozen pie shells
2/3 cup shredded sharp Cheddar cheese

Cranberry Salsa
¼ seedless orange, with peel*
1 ½ cups fresh or frozen cranberries
½ cup roasted pearl onions**
½ cup Sultana raisins
1/3 cup liquid honey
3 tablespoons granulated sugar
1/4 tsp powdered ginger
Few drops Tabasco or your preferred hot sauce

* Thin-skinned oranges work best.
** For a short cut you can buy jars of small sweet onions (like cipollini) that are either roasted, grilled or caramelized and packed in vinegar and oil are available in gourmet food shops. If you used jarred onions you have to drain the liquid before and remember you can not use cocktail onions!

Thaw pie shells for 10 to 15 minutes while preheating the oven to 400º.

Remove one pie shell from foil plate and press it flat onto a floured pastry board. Sprinkle shredded cheese evenly over top. Remove second pie shell from foil, lay on top and flatten gently.

With a flour-dusted rolling pin, roll out cheese and pastry “sandwich” to 1/8″ thickness. Using 2″ diameter round cutter, cut out 36 circles. (If baking in batches, circles can be kept in single layer on wax paper-lined baking sheet until pans are ready). Extra pastry can be combined and rerolled – no problem.

Fit pastry circles into bottom and up sides of ungreased mini muffin tins (1-3/4″ diameter). Prick with a fork. Bake 12 to 14 minutes until puffed and golden. Cool on a rack. I made these a day ahead and stored in an airtight container until I was ready to assemble

To make cranberry salsa, in small food processor, chop orange until peel is in small pieces. Add cranberries and onions; pulse until cranberries are just coarsely chopped, not puréed. Transfer to a bowl; stir in raisins, honey, sugar, ginger, hot sauce and pepper to taste. Cover; chill overnight, or freeze (I made this two weeks in advance of the party and it froze beautifully).

To serve, spoon room temperature salsa onto Cheddar tarts.

Ingredients
1 – 1.89 Litre carton of Pomegranate Fruitopia
3 cups of vodka (don’t spring for the expensive stuff for this mix)
½ cup orange liqueur (Grand Marnier, Cointreau or Triple Sec)
½ lemon sliced into rounds
½ lime sliced into rounds

Combine all of the above. Garnish with fresh pomegranate seeds if you have them, pour over ice and enjoy!

We - Paula’s loyal friends and family - gathered on November 29 to celebrate her 50th birthday. Leigh-Anne outdid herself with a stylish setting and wonderful food and drink.

And Paula glowed all night. Anyone who knows Paula and knows Paula’s friends will know how much pleasure it brought all of us to celebrate with her.

I developed a slide presentation that has been made available online in Flash format for a limited time. Click here and enjoy!

Leigh-Anne received many requests for recipes. They will follow in subsequent posts.