North Bay Woman

F A L L 2 0 1 6 | NORTH BAY WOMAN 43 1 tablespoon fresh garlic, minced 4 cups vegetable stock 2-inch piece ginger, peeled, small dice 6 tablespoons coconut oil Salt and pepper to taste Crème fraiche and fresh sage for garnish Combine all ingredients in large soup pot. Bring to a boil and then simmer until squash and onions are soft, about 20 minutes. Add coconut oil and purée with hand blender. Season with salt and pepper to taste. Serve warm with crème fraiche and fresh sage. Mushroom and goat cheese crostini 1 baguette, day old is best Olive oil Salt and pepper 1 pound your favorite mushrooms: criminis, shiitakes, maitakes, etc. or an assortment 1 teaspoon paprika 1 tablespoon tamari Pinch black pepper Olive oil ½ pound goat cheese Heavy cream 1 tablespoon chopped fresh parsley Slice the baguette into thin pieces and place on a baking sheet. Drizzle each piece with olive oil and season with salt and pepper. Toast in oven at 350 degrees until dry, with a hint of toasted color, about 8 minutes. Toss mushrooms with paprika and tamari, then saute them in olive oil until soft; cool to room temperature. Mix goat cheese with cream until soft enough to spread easily. To assemble, spread goat cheese on crostini. Top with mushroom mixture, garnish with chopped parsley and serve. Tarta de Musico Ann Walker loves to serve this tart, a modern adaptation of a medieval recipe that evolved out of giving fruits and nuts to traveling musicians as a "tip." She recommends pairing it with a glass of sparkling rose´. For the pastry, save time during the holidays: use your favorite all-butter pie crust, pre-baked. For the filling 1 cup sugar ½ cup unsalted butter ½ cup whipping cream ½ cup pine nuts ¼ cup sliced almonds ¼ cup diced* dried mission figs ¼ cup diced* pitted prunes ½ cup raisins 1 tablespoon brandy 1 teaspoon almond extract * Dice the same size as a raisin Preheat oven to 350 degrees. Line the tart shell with waxed paper and fill with dried beans or pie weights. Bake for 15 minutes. Remove the paper and the beans or weights. Beat the remaining egg white and brush the crust, then bake for 1 minute more. Remove from oven and set aside. Raise the heat to 375 degrees. Prepare the filling Cook sugar and butter in a heavy bottomed pan, stirring until the sugar dissolves and begins to caramelize. Cook to a dark golden color. Pour in the cream and mix well. Stir in the nuts, fruits, brandy and almond extract; remove from the heat. Pour into tart shell and smooth the top. Place in the oven and bake for 20 minutes. Remove from the oven and allow the tart to rest until firm, about two hours. Remove the tart rim and serve. From the upcoming book by Ann and Larry Walker, "In the Pink." n A crowd favorite: mushroom and goat cheese crostini. – Photo provided by Chef Stephanie; A centerpiece to any holiday table is the Tarta de Musico by Ann Walker. – Photo by Stuart Lirette Toddler Programs 2-3 Yrs. 3 & 5 Day Half Day / Full Day Primary Programs 3-5 Yrs. 5 Day Half Day / Full Day Summer Mini Camp 8 Weeks. Mid June-August Extended Care 7 AM - 6:15 PM Daily "For the natural development of your child in a happy, creative environment" -Maria Montessori 7 THOMAS DRIVE, MILL VALLEY, CA. 94941 415-383-5777 rams@rossacademymontessori.com www.RossAcademyMontessori.com

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