HOLYOKE, Mass. (Mass Appeal) – This Tuesday, local chefs will go head to head creating tasty appetizers and desserts….using Girl Scout cookies! Melanie Bonsu, Fund Development Specialist of Girl Scouts of Central and Western Massachusetts, and Kathleen Delaney, owner of Great Grapes Catering, shared more about the event and a delicious recipe!
Fork It Over
Annual Girl Scout Cookie Culinary Competition
Tuesday, June 24th
5:00PM – 7:00PM
The Delaney House
One Country Club Way, Holyoke
Bring your friends to the Delaney House in Holyoke for a scrumptious evening of food, fun and entertainment. Ten of our area’s chefs will create tasty appetizers and desserts, all made with Girl Scout Cookies. Enjoy the evening sampling delicious treats, listening to the Motown sounds of Center Stage. Don’t forget to try your luck in our raffle! All attendees will receive a cookbook with the chefs’ recipes, and Girl Scout cookies are available for purchase that night!
Hadley Asparagus, Roasted Beet & Goat Cheese Trefoil Tartlets with Crispy Leeks
1 cup of trefoil cookies crushed
1/2 cups all-purpose flour
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cut into small cubes and well chilled
4 to 5 tablespoons ice water
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally, reserving tips
3 large eggs
4 to 5 small beets
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 shallots, thinly sliced
3 tablespoons dry white wine
3/4 cup heavy cream
4 ounces fresh goat cheese
About 2 tablespoons chopped fresh parsley
4 large leeks cleaned and thinly sliced
5 slices of bacon
For the Crust:
In a mixing bowl, combine the crushed cookies, flour and the salt. Cut the butter into the cookie & flour by pulsing it 8 to 10 times in a food processor, be careful not to overheat and over mix the butter. Dump the mixture out onto a clean surface and make a well in the center of the trefoil/flour. Pour the ice water into the well. Combine the flour mixture and the water. Work just until water is absorbed. Wrap up the dough in plastic wrap and let it rest in the refrigerator for at least a half hour before rolling.
For the Filling:
HEAT the oven to 350°F. Wash the beets and dry them with a paper towel. Place the beets in a small pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour. Let the beets to cool. Peel the beets using a small knife and cut them into a medium dice.
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately. Heat the butter in a sauté pan over medium heat. Add the shallots, season with a little salt, and about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits. Heat the oven to 350°F. Toss the beets, asparagus & shallots together and put them into the tart shell.
Heat 5 chopped slices of bacon in a sauté pan, cook until crispy. Remove bacon. Add thinly sliced leeks and cook to crispy. Remove and dry on a paper towel to absorb bacon grease excess.
Whisk together the eggs and cream, season well with salt and pepper, and carefully pour over the vegetable mixture. Add the goat cheese on top evenly. Put the tart on a baking sheet and bake it for 40 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving. Top with bacon crispy Leeks!