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TIP:Food Safety Guide
MORE Thanksgiving Cooking and Preparation Tips
Tales from
THE ARCAMAX CHEF
Delightful and Delicious
Recipes from the Folks at
ArcaMax Recipes! More Recipes from ArcaMax.com
www.arcamax.com/recipes
Please feel free to copy and print any or all of these recipes and
e-mail your family and friends to go to www.stair-assoc.com and do the same!
Randy Faulk, the Editor.
1.) Herb-Roaster Turkey
2.) Sausage Stuffing*
3.) Curried Squash
4.) Brussels Sprouts with
Chestnuts & Sage
5.) Pecan-Cranberry Tart
6.) Frozen Cranberry Salad*
7.) Cranberry Orange Relish*
8.) Baked Pineapple Casserole*
9.) Pumpkin Pie*
10.) Pumpkin Pie with Rum
11.) Turkey & Squash Soup
12.) Soup to Conquer Lori Weisberg
13.) Thai-Style Soup Carl Schroeder
14.) Cookbook author Anna Thomas
15.) Roasted Sugar Baby Pumpkin
and Butternut Squash
*Grocery List Tip
from ArcaMax Recipes
We doubt that many of you will make every recipe on this menu
so we didn't do a combined grocery list this time.
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Herb-Roasted Turkey
EatingWell Test Kitchen, Jessie Price
This method produces all the good looks and moist flavor you dream
of in a Thanksgiving turkey. Make sure you show this beauty off at
the table before you carve it. Garnish your serving platter with
fresh herb sprigs and citrus wedges.
Servings: 12 servings, 3 ounces each, plus plenty of leftovers
Total Time: 3 1/2 hours
Ease of Preparation: Easy
Health: Healthy Weight, Diabetes Appropriate, Heart Healthy,
Low Sat Fat, Low Carb, Low Calorie, Low Sodium
Ingredients:
Herb-Roasted Turkey
1 10-12-pound turkey
1/4 cup fresh herbs plus 20 whole sprigs, such as thyme,
rosemary, sage, oregano and/or marjoram, divided
2 tablespoons canola oil
1 teaspoon salt
1 teaspoon freshly ground pepper
Aromatics: onion, apple, lemon and/or orange, cut into 2-inch pieces (1 1/2 cups)
3 cups water plus more as needed
Steps:
1: Position a rack in the lower third of the oven; preheat to 475°F.
2: Remove giblets and neck from turkey cavities and reserve for
making gravy. Place the turkey, breast-side up, on a rack in a large
roasting pan; pat dry with paper towels. Mix minced herbs, oil, salt
and pepper in a small bowl. Rub the herb mixture all over the turkey,
under the skin and onto the breast meat. Place aromatics and 10 of
the herb sprigs in the cavity. Tuck the wing tips under the turkey.
Tie the legs together with kitchen string. Add 3 cups water and the remaining 10 herb sprigs to the pan.
3: Roast the turkey until the skin is golden brown, 45 minutes.
Remove the turkey from the oven. If using a remote digital thermometer, insert it into the deepest part of the thigh, close to the joint. Cover the breast with a double layer of foil,
cutting as necessary to conform to the breast. Reduce oven temperature to 350° and continue roasting for 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity into the pan and add 1 cup water.
The turkey is done when the thermometer (or an instant-read thermometer inserted into the thickest part of the thigh without touching bone) registers 165°F.
4: Transfer the turkey to a serving platter and cover with foil.
Let the turkey rest for 20 minutes. Remove string and carve.
Nutrition: (Per serving (without skin))
Calories - 155
Carbohydrates - 0
Fat - 5
Saturated Fat - 1
Monounsaturated Fat - 2
Protein - 25
Cholesterol - 63
Dietary Fiber - 0
Potassium - 258
Sodium - 175
Equipment: Large roasting pan, roasting rack, kitchen string, thermometer
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Sausage Stuffing by ArcaMax
1 pound sausage
2 medium onions, chopped
1 and one half cups chopped celery
5 cups crumbled cornbread
1 cup crumbs from white bread
2 eggs beaten
1 Tbsp. sage
One quarter cup melted butter
Salt and pepper to taste
Saute sausage until cooked then remove from pan. Saute onions
and celery in small amount of sausage drippings and then drain.
Blend sausage, onions and celery together, add cornbread,
white bread, eggs, sage and salt and pepper. Fold in butter.
Everything we read lately tells us to never stuff your turkey.
This is for cooking as well as health reasons. You see, in order
to adequately cook the inside of a stuffed turkey to be safe,
you must overcook the outside resulting in dry turkey meat.
For best results, cook your stuffing in a separate covered
casserole for 30 minutes at 350 degrees.
The Skinny: Use low fat sausage.
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Baked Pineapple Casseroleby ArcaMax Recipes
1 tsp. vanilla
One quarter cup sugar
2 Tbsp. all-purpose flour
2 eggs beaten
1 20-oz can crushed pineapple, 2 eggs beaten with juice
One eighth cup butter 1 cup white bread cubed
Mix vanilla, sugar, flour, eggs and pineapple together.
Saute bread in melted butter until golden brown.
Add bread to mixture. Place in greased casserole dish
and bake at 350 degrees for 35 minutes.
The Skinny: Use egg substitutes. The rest of the
ingredients are pretty much necessary
Cranberry Orange Relish
by ArcaMax Recipes
2 cups fresh raw cranberries
One half cup brown sugar
2 Tbsp. orange peel, grated
1 Tbsp. lemon peel, grated
1 tart apple, cored and chopped
One half cup walnuts or pecans, chopped
2 naval oranges, peeled and sectioned
1 Tbsp. lemon juice
1 tsp. ground cinnamon
One half tsp. ground cloves
One half tsp. ground allspice
Combine all ingredients in a food processor and process until mixed well but still chunky.
The Skinny: This might be one of the skinniest recipes on the table. Use your favorite sugar substitute.
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********************
Here is an "It's the Day After Thanksgiving & What do I
do with all of this leftover Turkey?"Recipe from "ArcaMax Recipes".
Turkey & Squash Soup
EatingWell Test Kitchen/ArcaMax Recipes
This Southwestern-inspired turkey-and-squash soup
gets a little kick from crushed red pepper and some
zing from fresh lime juice. You can use leftover turkey
or chicken (instead of the cutlets); dice it and add a few
minutes before serving. Serve with cornbread.
Servings: 6 servings, about 1 1/2 cups each
Total Time: 45 minutes
Ease of Preparation: Easy
Health: Low Sodium, Heart Healthy, Healthy Weight,
High Fiber, Low Cholesterol, Diabetes Appropriate,
Low Calorie, High Potassium, Low Sat Fat
Ingredients:
Turkey & Squash Soup
2 teaspoons canola oil
2 leeks , trimmed, chopped and rinsed
1 red bell pepper , chopped
3 cloves garlic , minced
4 cups reduced-sodium chicken broth
1 1/2 pounds butternut squash (1 small to medium),
peeled, seeded and cut into 1-inch cubes
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 pound turkey cutlets , cut into 1/2-by-2-inch strips
2 cups frozen corn kernels
2 tablespoons lime juice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
Freshly ground pepper to taste
Steps:
1: Heat oil in a Dutch oven over medium-high heat.
Add leeks and bell pepper; cook, stirring often,
until the vegetables begin to soften, 3 to 4 minutes.
Add garlic and cook, stirring, for 1 minute more.
Stir in broth, squash, thyme and cumin; cover and
bring to a boil. Reduce heat to medium-low and cook
until the vegetables are tender, about 10 minutes.
2: Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes.
Add lime juice and crushed red pepper. Season with salt and pepper.
Nutrition: (Per serving)
Calories - 238
Carbohydrates - 31
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 25
Cholesterol - 33
Dietary Fiber - 6
Potassium - 555
Sodium - 274
Nutrition Bonus - Vitamin A (260 daily value),
Vitamin C (120 dv), Folate (21 dv), Iron (20 dv).
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ArcaMax Recipes,CLICK HERE!
MORE Thanksgiving Cooking
and Preparation Tips
Get ready for the beginning of the
holiday season with help from the
ArcaMax Thanksgiving Feature!
Try out new stuffing recipes, learn the
perfect way to carve a turkey, and more.
Deep Frying a Turkey | Hosting a Party |
Vegetarian Stuffing Recipe | More ...
-- From the ArcaMax editors
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CLICK HERE!
Soup to Conquer
By Lori Weisberg/ArcaMax Recipes
As the pre-eminent cooking day of the year approaches,
thoughts -- and high anxiety -- inevitably turn to the star
attraction, the turkey. But wait. Hold those thoughts, and focus instead on creating a stellar starter that could
easily distinguish your Thanksgiving Day meal from the truly
ordinary and mundane.
Sure, everyone expects the customary stuffing, potatoes and
cranberry sauce, but why not begin the meal with a comforting,
silken bisque that takes advantage of the plentiful squash in markets this time of year? Swirl in a little browned butter and accent your soup with a dollop of creme fraiche and
toasted pumpkin seeds, and you'll have yourself a crowd-pleaser
that will comfortably ease your guests' way into the heavier
platters of food that await them.
*******
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Thai-style Soup
ArcaMax Recipes
Carl Schroeder, owner of the highly regarded Market Restaurant in Del Mar, is so enamored with soups
that he personally oversees the preparation of them rather than delegate the task to a sous chef or line cook.
"For Thanksgiving, I think soup is such a great lead-in, the steam coming off it, the way the smell fills the room, the ritual of eating the soup," said Schroeder, his voice
growing more rapturous as he envisions a Thai-style concoction of curried kabocha squash, enhanced with a lemon grass stalk broth, garlic, shallots, ginger, green onion and coconut milk. "Everyone gets a
kabocha soup facial as they're leaning over the bowl.
*****
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Cookbook author Anna Thomas (C/O ArcaMax Recipes)
known best for her groundbreaking vegetarian tome of the 1970s,
"Vegetarian Epicure," and now out with a book devoted to
soup-making, loves the idea of beginning the Thanksgiving supper
with a steaming bowl of richly flavored soup.
She, too, favors a preparation that relies on squash,
although in combination with celery root, turnips and leeks. But why not be adventuresome, she suggests, and try an autumn-colored persimmon soup, garnished with tamari-roasted walnuts?
"Let's face it, most people do a very traditional turkey dinner and things their family will demand, but soup and dessert are areas where you can
do other things, and they'll be delicious and exciting," said Thomas, whose recently published "Love Soup" is a compendium of some 100 soup recipes, plus various accompaniments, such as whole wheat walnut bread and eggplant and roasted garlic pesto.
Anna Thomas loves the idea of slowly sauteing onions with olive oil for a long time until they're transformed into the consistency of marmalade. The same goes for roasting vegetables like squash, eggplant and root vegetables such as turnips and celery root.
"Toss them with a little olive oil and sea salt, go do homework with the kids, and these vegetables roast and get dark edges and become soft inside and develop a depth and sweetness of flavor."
A sturdy blender and strainer are a must for ensuring your pureed soup is free of any little bits of chopped
vegetable. Some cooks swear by handheld immersion blenders that allow you to puree the soup directly in the pot in which it was simmered.
Do think carefully, though, about the garnishes you add to transform a simple bisque into a flavorful,
eye-popping presentation. As Thomas notes, the possibilities
are endless, from herbed croutons and toasted pine nuts to a simple drizzle of a fruity olive oil.
Chances are by the final bite of pumpkin pie, your most lasting memory may well be that velvety soup that started the whole meal.
----
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Many Thanks to the Folks at ArcaMax Recipes!
Brussels Sprouts with
Chestnuts & Sage
Kathy Kingsley
Chestnuts and Brussels sprouts are a classic
pair—the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the stovetop.
Servings: 12 servings, about 1/2 cup each
Total Time: 35 minutes
Ease of Preparation: Easy
Health: High Fiber, Diabetes Appropriate, Healthy Weight,
Heart Healthy, Low Cholesterol, Low Sat Fat, Low Carb,
Low Calorie, Low Sodium
Ingredients:
Brussels Sprouts with Chestnuts & Sage
2 pounds Brussels sprouts , trimmed and halved
1 tablespoon butter
1 tablespoon extra-virgin olive oil
3 tablespoons reduced-sodium chicken broth
3/4 cup coarsely chopped chestnuts (about 4 ounces; see Tip)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
Freshly ground pepper to taste
Steps:
1: Bring a large saucepan of water to a boil.
Add Brussels sprouts and cook until bright green and just tender,
6 to 8 minutes. Drain well.
2: Melt butter with oil and broth in a large skillet over medium heat.
Add Brussels sprouts, chestnuts and sage and cook, stirring often,
until heated through, 2 to 4 minutes. Season with salt and pepper.
Serve warm or at room temperature.
Nutrition: (Per serving)
Calories - 68
Carbohydrates - 10
Fat - 3
Saturated Fat - 1
Monounsaturated Fat - 1
Protein - 2
Cholesterol - 3
Dietary Fiber - 3
Potassium - 308
Sodium - 117
Nutrition Bonus - Vitamin C (90 daily value), Vitamin A (15 dv)
Prepare through Step 1, cover and refrigerate for up to 8 hours.
Tip: You don’t need to prepare your own chestnuts for this dish.
Cooked and peeled chestnuts are available in jars at this time of year.
Look for them in the baking aisle or near other seasonal food items.
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Pecan-Cranberry Tart
EatingWell Test Kitchen
Too often pecan pie is overly sweet and laden with fat.
Enjoy this better-for-you tart for your next feast.
Servings: 10 servings
Total Time: 1 hour plus cooling time
Ease of Preparation: Moderate
Health: Low Sodium, Heart Healthy, Low Cholesterol, Low Sat Fat
Ingredients:
Crust
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water
Filling
1 cup pecan halves , divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter , melted
2 teaspoons vanilla extract
1 Pinch salt
1/3 cup dried cranberries coarsely chopped
Steps:
1: Preheat oven to 375°F. Coat a 9-inch tart pan with a
removable bottom with nonstick spray.
2: To make crust: Spread oats in another pie pan and bake,
stirring occasionally, until toasted, 6 to 12 minutes.
Let cool. Place the oats in a food processor and process until coarsely ground.
3: Stir together oats, flour, sugar, baking powder and salt in a large bowl.
Drizzle oil onto dry ingredients and use a fork or your fingers tolend until crumbly. Using a fork, stir in water,
1 tablespoon at a time, until dough just comes together.
4: Turn the dough out onto a floured surface
and knead 7 to 8 times.
Roll the dough out to an 11-inch circle, dusting with flour if necessary.
Transfer the dough to prepared pan, pressing to fit. Trim edges.
(If necessary, use scraps to patch any holes in crust.)
5: To make filling & bake: Spread 1/2 cup pecans on a baking sheet
and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.
6: Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter,
vanilla and salt in a medium bowl until smooth. Stir in dried
cranberries and the chopped pecans. Spoon filling into crust.
Arrange remaining 1/2 cup of pecans on top of the filling.
7: Bake the tart until filling is set and crust is golden,
20 to 25 minutes. Cool completely in the pan on a wire rack.
Nutrition: (Per serving)
Calories - 276
Carbohydrates - 38
Fat - 13
Saturated Fat - 2
Monounsaturated Fat - 6
Protein - 4
Cholesterol - 45
Dietary Fiber - 2
Potassium - 129
Sodium - 152
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Frozen Cranberry Salad
by ArcaMax Recipes
1 16-oz. can cranberry sauce
1 20-oz. can crushed pineapple, drained
1 14-oz. can low fat sweetened condensed milk
One quarter cup lemon juice
2 cups whipped topping
One quarter cups walnuts or pecans, chopped
Combine all ingredients except nuts in a large bowl.
Spread out in baking dish. Top with nuts and freeze.
Remove from freezer 20 minutes before serving. Cut into squares.
The Skinny: Use low fat whipped topping, which is like prepared
whipped cream but not as good as the real thing.
We already use low fat condensed milk in this recipe.
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Dessert -- Pumpkin Pie
by ArcaMax Recipes
1 16-oz. can pumpkin
Three quarters cup sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
One half tsp. salt
3 eggs
Two thirds cup evaporated milk
One half cup milk
Prepared Pie crust
For those of you that may not know, canned pumpkin is pumpkin
puree, usually with some extra flavorings added. Combine pumpkin,
sugar, cinnamon, ginger, nutmeg and salt in a bowl.
Add eggs and beat eggs into pumpkin mixture with a fork.
Add evaporated milk and milk and mix well. Place in pie crust
(cover the edge of the crust with aluminum foil to prevent burning)
and bake for 25 minutes in 375 degree oven.
Remove foil from crust and bake for another 30 minutes or
until a knife comes out clean when inserted into the pie.
The Skinny: Use your favorite egg and sugar substitute and low fat evaporated and regular milk.
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Pumpkin Pie with Rum
EatingWell Test Kitchen/ArcaMax Recipes
Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you’ve dropped three-quarters of the fat and more than half the calories found in most similar pies. Don’t use pumpkin-pie mix—buy canned pumpkin without added spices: the flavor will be superior.
Servings: 8 servings
Total Time: 1 hour 10 minutes
Ease of Preparation: Moderate
Health: Low Sat Fat, High Calcium, High Fiber, Low Sodium, Low Cholesterol, Heart Healthy
Ingredients:
Crust
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon granulated sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
1-2 tablespoons ice water
Filling
2 large eggs
1 15- or 16-ounce can plain pumpkin puree
1 12-ounce can nonfat evaporated milk
1/4 cup dark molasses
3 tablespoons dark rum or 1 tablespoon vanilla extract
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Steps:
1: To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.
2: Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.
3: To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350°F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.
4: Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.
Nutrition: (Per serving)
Calories - 278
Carbohydrates - 43
Fat - 8
Saturated Fat - 2
Monounsaturated Fat - 4
Protein - 7
Cholesterol - 58
Dietary Fiber - 3
Potassium - 397
Sodium - 187
Nutrition Bonus - Vitamin A (137 daily value), Calcium (21 dv), Iron (15 dv).
Equipment: 9-inch deep-dish pie pan
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ROASTED SUGAR BABY PUMPKIN
AND BUTTERNUT SQUASH ArcaMax Recipes
1 sugar baby pumpkin
2 butternut squash
Vegetable oil
1 tablespoon olive oil
2 onions
1/4 cup chopped fresh ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup brown sugar
1 tablespoon lemon zest
2 quarts chicken stock
1 cup carrot juice
1 1/2 cups heavy cream
Salt and pepper to taste
Makes 12 servings
Preheat oven to 400 degrees. Cut pumpkin and squash in half lengthwise, and remove seeds. Brush both with vegetable oil, and sprinkle with salt and pepper, and place on a baking sheet, cut side up. Roast for 30 to 40 minutes, until the tops have a nice caramel color. Remove from oven, and allow to cool. Then scoop out the roasted meat, cut into cubes, and set aside.
In a saucepan, heat olive oil and sweat the onions and ginger until translucent.
Then add squash, pumpkin, cinnamon, nutmeg, brown sugar and lemon zest. Cook over medium heat for five minutes, stirring the whole time with a wooden spoon. Add remaining ingredients, and simmer for 10 minutes.
Puree mixture in stages in a blender and strain. Return to heat and adjust seasoning.
-- Pamplemousse Grille
----
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RASPBERRY LINZER TORTE
Serves 8 to 12
5 ounces shelled hazelnuts
8 ounces plus 1 tablespoon unsalted butter
1/2 cup sugar
1 tablespoon honey
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
1 teaspoon Chinese five-spice powder
1 large cage-free egg
1-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
Pinch salt
1 cup organic raspberry jam
Preheat the oven to 350 degrees F. Spread the nuts in a baking pan and roast until fragrant and beginning to darken, 10 to 12 minutes. Carefully fold the nuts inside a clean kitchen towel. Protecting your hands with oven gloves or pads if necessary, rub the hazelnuts inside the towel to remove their skins. Transfer the nuts to a dish, discarding the skins. When completely cooled, put the nuts in a food processor with the stainless-steel blade and pulse just until finely ground, taking care not to overprocess the nuts. Turn off the oven.
Put the 8 ounces butter and the sugar in the bowl of an electric stand mixer with the paddle attachment. Mix on medium speed until light, fluffy, and pale, about 2 to 3 minutes. With a rubber spatula, scrape down the bowl. Add the honey, orange zest, cinnamon, and five-spice powder and mix for 1 minute. Scrape down again, add the egg, and mix until well blended.
In another bowl, sift together the nuts, flour, baking powder and salt. On low speed, carefully add the dry ingredients and continue mixing just until a smooth dough has formed. Remove from the bowl, form into a ball, wrap in plastic wrap, and refrigerate for 2 hours.
With the remaining butter, grease the bottom and sides of a 9-inch round tart pan with a removable bottom. Remove the dough from the refrigerator and divide it into 2 equal pieces. Dust a work surface with flour and, with a rolling pin, roll out a piece of dough to a circle 12 inches in diameter and about 1/2 inch thick. Line the bottom and sides of the pan with the circle of dough, gently pressing it in and letting the edges overlap the rim.
Roll out the other piece to a rectangle 9 by 12 inches. Refrigerate the lined pan and the rectangle of dough for 20 minutes.
Spread the jam in the pan. With a pastry wheel or sharp knife, cut the dough rectangle crosswise into 12 strips 1 inch wide by 9 inches long. Arrange half of them parallel and equally spaced across the top of the jam. Arrange the remaining strips, equally spaced, across the first strips to form a lattice. Fold the edges of the bottom dough over the edges of the lattice and the filling.
Preheat the oven to 350 degrees F.
Bake until golden brown, about 30 to 35 minutes. Cool on a wire rack for 20 minutes.
With the back of a large spoon, gently tap all around the outer ring of the tart pan to loosen it. Place the pan centered on top of a bowl or wide-mouthed jar smaller than the pan, and carefully slide off the outer ring. With a wide spatula, return the torte to the rack to cool completely.
To serve, cut into wedges.
(c) 2009 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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