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[nverland]

Champs Elysees

Ingredients

1 1/2 ounces cognac
1/2 ounce green Chartreuse
1/4 ounce fresh lemon juice
1/8 ounce simple syrup
2 dashes Angostura bitters

Procedures

Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into chilled cocktail glass.



Cranberry Tarts
Prep: 45 minutes
Bake: 40 minutes 375 degrees F

Ingredients

2 Cups all-purpose flour
¼ Teaspoon salt
1/3 Cup shortening
1/3 Cup cold butter
7 To 9 tablespoons cold water
2-1/2 Cups fresh cranberries
1/3 Cup water
2 Tablespoons dry red wine or orange juice
1 Cup sugar
2 Tablespoons all-purpose flour
1 Tablespoon butter, cut up
Sweetened whipped cream (optional)

Directions

1.Preheat oven to 375 degrees F. In a large bowl, stir together the 2 cups flour and the salt. Using a pastry blender, cut in shortening and the 1/3 cup butter until pieces are pea-size. Sprinkle 1 tablespoon of the cold water over part of the mixture; gently toss with a fork. Push moistened dough to one side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened.
2.Form dough into a ball. Divide dough into eight equal portions. Roll each portion into a 5-inch circle. Line a 4-inch tart pan that has a removable bottom with one dough circle. Trim dough even with rim of tart pan. Repeat with remaining dough circles and seven more 4-inch tart pans.
3.For filling: In a medium saucepan, combine cranberries, the 1/3 cup water, and the wine or orange juice. Bring to boiling. Cook, stirring frequently, for 2 to 3 minutes or until berries begin to pop. In a small bowl, stir together sugar and the 2 tablespoons flour. Add to hot cranberry mixture. Cook and stir until thickened and bubbly. Stir in the 1 tablespoon butter until melted.
4.Spoon about 1/4 cup filling into each dough-lined tart pan. Place pans on a large baking sheet. Bake for 40 to 45 minutes or until filling is bubbly and edges of tarts are golden brown. Place tarts on a wire rack to cool. Remove tarts from pans to serve. If desired, serve with sweetened whipped cream.
5.Makes 8 servings
6.To bake ahead: Tarts can be baked, cooled, covered, and stored at room temperature for up to 24 hours or in the refrigerator for up to 2 days. For longer storage, place tarts in a freezer bag; seal and freeze for up to 4 months. To serve, thaw, covered, at room temperature.