Nut Wedges Food

TOFFEE CHOCOLATE NUT WEDGES

Steps:

• Position oven rack on middle rung. Heat oven to 350*. Lightly grease the bottom and sides of a 9 1/2" tart pan with a removable bottom.
• In a large bowl, combine the butter, dark brown sugar and salt. Beat with an electric mixer on medium speed until well blended. Add the egg yolk and vanilla and beat just until combined. Pour in the flour and beat on low speed until the dough begins to clump together. Scrape the dough into the prepared pan, scattering the pieces evenly. Using your fingertips (lightly floured if necessary), pat the dough into the bottom (not up the sides) of the pan to form an even layer. Bake until the top looks dry and dough begins to pull away from the sides of the pan, 25 to 27 minute
• Meanwhile, melt the chocolate with the cream in a double boiler or in the microwave. Stir until smooth. When the crust is baked, transfer the pan to a rack. Pour the warm ganache (chocolate cream mixture) over the warm crust and spread evenly to within 1/2 inch of the edge. Scatter the pecans evenly over the ganache and gently press them into the chocolate. Let cool completely until the chocolate is set, about 4 hours at room temperature or 2 hours in the refridgerator. Remove the outer ring of the tart pan and cut the "cookie tart" into 16 wedges. Serve chilled or at room temperature.
• Big Batch Tip: Double all ingredients, following the same directions and timing, and bake in a 9x13" metal pan. Once cooled, cut into about 6 dozen bars.

NUT WEDGES

Steps:

• In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to be able to form a ball with it. Divide dough ball in half.
• On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to a greased cookie sheet or pie plate.
• For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
• Bake in a 375 oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
• In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.