Ahoy mates! I am THIS happy (x 1000) to be back here!
One piece of advice for all of you lovelies…do NOT, ever, under any circumstances, plan a move for December 1. Now, I didn’t have a whole lot of choice in the matter, and consider myself lucky that things worked out the way that they did. It coulda been a lot worse, and so I’m not going to look a gift horse in the mouth, you know what I’m sayin’? But, please try to avoid a December move if at all possible.
‘Cause then, when all you want to do is enjoy the wonderfuness of this holiday season (the decorating, the baking, the parties, the eating, the shopping), you’ll be faced with the unfortunate task of unpacking and organizing. Not a good time my friends, not a good time.
However, should you find yourself in such a predicament, there is a solution. Listen close friends, this is golden advice. Ready?
Unpack and organize the essentials…your kitchen, your bedroom, and your living room…and shove everything else into a room, shut the door, and don’t go back in that dang room until January. Problem solved! 🙂 Don’t tell me I never gave you any good advice.
On to the good stuff! See these beautiful little tartlets?
Make ’em and take ’em to a party this holiday season. Or throw your own party and give ’em a place at your table. They are quick and simple, but big on flavor. The shallots become so sweet and caramelized, they don’t even taste like shallots! Not that I have anything against the little guys. Mega-delicious. A definite party hit!
Caramelized Onion and Goat Cheese Tartlets (from a friend of a friend)
6 shallots, chopped finely
2 TBSP. olive oil
2 TBSP. balsamic vinegar
3 TBSP. brown sugar
Salt and pepper, to taste
5 ounces of goat cheese, cut into 24 hunks
2 eggs, beaten
2/3 cup milk
24 mini tart shells
Preheat the oven to 350°F. Prebake the tarts for 10 minutes and set aside. Heat the olive oil in a frying pan over medium-high heat. Add the shallots, and sauté for a few minutes, or until they start to turn clear. Add the balsamic vinegar, brown sugar, and salt and pepper. Allow the mixture to reduce and the shallots to caramelize (about 6-7 minutes). Fill each tart shell with a small amount of the caramelized shallots. Top with a hunk of goat cheese. Mix the eggs and milk together, and season with salt and pepper. Fill the remainder of each tart shell with the milk/egg mixture. Bake immediately for an additional 20-25 minutes, or until the tarts are set and golden brown. Serve warm.
There’s just one problem with that awesome advice I was dishing out earlier. I can’t find anything.