apple, goat cheese, and honey tartlets

Ingredients

2 packages frozen puff pastry (4 sheets), thawed
1 egg, beaten to blend

6 ounces soft goat cheese (about 3/4 cup packed)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse kosher salt
3 medium Gala apples, peeled, quartered, cored, cut into 1/8-inch-thick slices
3 tablespoons unsalted butter, melted
3/4 cup honey (preferably dark), divided
1/2 teaspoon (scant) ground allspice

Instructions

1 Day Before- Can be made 1 day ahead. Cover and keep frozen. Do not thaw before continuing.
1. Line 2 rimmed baking sheets with parchment paper.
2. Roll out each puff pastry sheet on lightly floured surface to 11-inch square.
3. Using 5-inch-diameter cookie cutter or bowl, cut out 4 rounds from each pastry sheet, forming 16 rounds total. Divide 8 pastry rounds between prepared baking sheets; pierce rounds all over with fork. Using 3 1/2-inch-diameter cookie cutter or bowl, cut out smaller rounds from center of remaining 8 rounds (reserve 3 1/2-inch rounds for another use), forming eight 5-inch-diameter rings.
4. Brush outer 1-inch edges of 5-inch rounds on baking sheets with beaten egg; top each with 1 pastry ring. Freeze at least 30 minutes.

Day Of

1. Preheat oven to 375°F.
2. Mix cheese, lemon juice, and salt in bowl; spread mixture inside rings on frozen pastry rounds. 3. 3. Overlap apple slices atop cheese.
4. Mix butter and 1/4 cup honey in small bowl; brush over apples. Sprinkle with allspice.
5. Bake until apples are tender and pastry is golden, about 35 minutes.
6. Place tartlets on plates. Drizzle 1 tablespoon honey over each and serve warm or at room temperature.

*From Epicurious.com

carrot and ginger soup

Ingredients

1 tbsp. butter
1 tbsp. olive oil
1 onion, chopped
2 cloves of garlic, crushed
1 tbsp. finely chopped fresh ginger
2 tsp. ground cumin
1 tsp. curry powder
1 lb. carrots, chopped
1 large sweet potato, diced
1 large potato, diced
6 1/4 cups chicken stock
1 tbsp. honey
1/2 tsp. salt
1/2 tsp. pepper

Instructions

1. Melt the butter and oil in a large pan over medium heat. Add the onion, garlic, and ginger and saute over low heat until golden, about 10 minutes. Add the cumin and curry powder and continue to cook for 1 minute. Add the vegetables and stock and simmer until the vegetables are tender, about 30 minutes.
2. Use an immersion blender to puree until smooth. On low heat, stir in the honey, salt, and pepper. If desired, garnish with shredded mint, grated carrot, toasted sesame seeds and/or honey.

*From the cookbook Soup!