Christmas Tree Tarts Food

CHRISTMAS TREE SOURS

Steps:

• Make the cordial: Bring 4 cups water, 1 1/2 cups superfine sugar, the zest of 2 lemons, the juice of 5 lemons and 7 ounces spruce or fir needles to a boil. Reduce the heat to low and simmer 2 hours. Strain through a fine-mesh sieve, repeating to remove all the needles; let cool. Make the drinks: Combine 1/3 cup each sparkling water and bourbon, 3 tablespoons of the cordial, the juice of 2 limes and 3 dashes bitters in a shaker with ice. Shake, then strain into 2 ice-filled glasses and garnish with spruce or fir sprigs. Refrigerate the remaining cordial for up to 2 weeks.

CHRISTMAS MORNING BREAKFAST TARTS

Steps:

• Roll out the puff pastry sheet; cut into 4 squares measuring 5 1/2 inches by 5 1/2 inches.
• Then cut an outline, measuring 1/2 inch wide, around the square pastry; after it's cut carefully lift and remove (this will be used as a bow on top).
• Then score the outline of the tart making a 1/4 inch border; stab the inner-square of the pastry with a knife to keep the tart center flat as it bakes.
• Take square 1/2 inch wide tart and lay it flat on the surface; then lift/fold the corners so that they meet in the center, creating a bow.
• Brush egg wash over the bow as well as the border of the main tart.
• Place all the pasty components on a baking sheet; bake at 415 degrees F for 10 minutes.
• Spoon on and spread 2 teaspoons of pesto atop each baked tart; spread evenly.
• Add a layer of grated cheddar cheese.
• Then add several pieces of bacon and top with a raw egg.
• Bake again at 400 degrees F for 5-8 minutes or until the egg is cooked (sunny side.
• up style).
• Set the baked pastry bow on top.
• Add a sprig of thyme (optional).