First, the multi-grain bread I made is here. I made it with 7-grain cereal and King Arthur's new "white whole wheat" flour, which is whole wheat with the whole parts ground finer than they were able to do in the past, so it's smoother and more like white flour in texture and appearance. I liked it and will be playing around with it more in the future.
Next, the tart! Listed as a Dark Chocolate and Peppermint Whipped Cream Tart in December's Bon Appetit, this was really quite rich and tasty. I think I'll try the same concept with a moussier filling at some point, but a couple of people told me that they really liked the filling as is, so I might try it again, too. I cut back on the amount of chocolate and it was still powerfully chocolatey, so if you, like me, are more of a milk chocolate person than a dark chocolate one, you will want to adjust accordingly.
Crust (this was a great, flaky crust that I will use again):
1 1/4 c. all purpose flour
1/3 c. powdered sugar
1/4 t. baking powder
1/4 t. salt
Blend above ingredients in processor.
10 T chilled unsalted butter
1 t. vanilla extract
Cut in using on/off pulses until butter forms pea-sized pieces.
4 1/2 t. cold whole milk
Blend in using on/off pulses until dough forms small moist clumps. (It still looked quite incoherent at this point. It comes together when you...) Gather dough into ball, flatten into disk, wrap in plastic and chill 1 hour.
Roll dough out between sheets of floured parchment to 12" round. Press into bottom and up sides of 10" tart pan. Fold dough edges over and press to form thick sides. Extend crust above edge of pan 1/8". Freeze 20 min. (I didn't press the dough above the edge, and it did shrink down below the rim by the time I was done baking it.)
Preheat oven to 350, bake crust until brown, piercing bubbles with fork, about 30 min.
FILLING (this would also be delicious as truffles, rolled in crushed peppermint candy, or whatever other thing you'd like):
1 1/4 c. whipping cream
1/4 c. light corn syrup
Bring to a simmer in medium saucepan. Remove from heat.
12 oz bittersweet or semisweet chocolate, chopped (I used less)
1 oz unsweetened chocolate (I omitted this entirely)
Whisk until smooth. Cool 30 minutes and then pour into crust. Sprinkle with:
1/2 cup crushed peppermint candies
(Crust and filling can be made a day or two ahead and kept refrigerated.)
3 1/2 c. chilled whipping cream
3/4 c. powdered sugar
1 3/4 t. peppermint extract
Beat all together in large bowl to stiff peaks. Spread over tart using spatula or pastry bag or plastic bag with hole cut in corner. Sprinkle with 1 T (or more or less) crushed peppermint candies.
I also tried a vegetarian version of my delicious mushrooms.
Caramelize one onion, using plenty of extra butter. Once it's done, add:
6 medium-large portabella mushrooms, sliced thin
Saute 10ish minutes, until liquid has evaporated, then add 1 container (16 oz?) mushroom broth. Bring to a simmer and reduce by about half. Add a cup(ish) sherry and a stick(ish) butter. Simmer and reduce until the liquid is even with the mushrooms. Add cream, salt and pepper to taste. Serve over bread, potatoes, or on its own.