Holidays

Cranberry and Cinnamon Tart


Ingredients

• 1 1/2 cups (5 1/4 ounces) fresh cranberries
• 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
• 1 tablespoon water
• All-purpose flour, for dusting
• Pate Sucree
• 1 large egg white, lightly beaten
• 8 ounces cranberry jam or preserves
• 10 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
2. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
5. Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
6. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

Pumpkin Cream Pie


Ingredients
For the Gingersnap Crust

• 1 1/4 cups ground gingersnaps (from about 25 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

For the Pumpkin Cream Filling

• 2 cups whole milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup sugar
• Salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
• 1 tablespoon unsalted butter, room temperature
• 1 1/4 cups heavy cream, whisked to medium peaks
• Garnish: freshly grated nutmeg

Directions

1. Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar , and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar , and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
4. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.

It’s hard to believe, but July is already here and half of 2012 has already passed! As July 4th approaches, our team thought it would be fun to share some facts and safety tips for celebrating our country’s independence day.
Fun Facts:
• Betsy Ross, according to legend, sewed the first American flag in May or June 1776, as commissioned by the Congressional Committee.
• The major objection to being ruled by Britain was taxation without representation. The colonists had no say in the decisions of English Parliament.
• The word ‘patriotism’ comes from the Latin patria, which means ‘homeland’ or ‘fatherland.’
• The first public Fourth of July event at the White House occurred in 1804.
• And what could be more fitting than spending the day in a place called “America”? There are five such places in the country, with the most populous being American Fork, Utah, with 21,941 residents. Check out American Fact Finder.
Safety Tips:
• Avoid buying fireworks that are packaged in brown paper because this is often a sign that the fireworks were made for professional displays and that they could pose a danger to consumers.
• Keep a bucket of water or a garden hose handy in case of fire or other mishap.
• Never carry fireworks in a pocket or shoot them off in metal or glass containers.
• To prevent a trash fire, be sure to douse the spent fireworks with plenty of water from a bucket or hose after fireworks complete their burning and before discarding them.
• Make sure fireworks are legal before buying or using them.
What are your plans this 4th of July? Share them with us! We’d love to hear what you and the rest of the community will be doing to celebrate! (Don’t forget to make sure there are no restrictions on fireworks! Check out this link to see if fireworks might be an issue for you this year.)
Also, check out these 4th of July party invitations, eGreeting cards, and delicious recipes!
July 4th eCard invitations!
Happy Independence Day eCards
Independence Day Recipes
Photo by shawnajean

Monday, Feb. 20 marks Presidents’ Day, a day known for celebrating of both George Washington’s and Abraham Lincoln’s combined Birthdays. Presidents’ Day was created in 1971, when President Richard Nixon combined the birthdays of two of our most well-known presidents into one single federal holiday. Presidents' Day also marks a hard-earned day off from work and school for a lot of our patients at Princeton Restorative and Implant Dentistry.
Here are a few fun facts about our nation’s presidents:
*Abraham Lincoln, our 16th president, carried letters, bills and notes in his tall stovepipe hat.
*George Washington is the first president to be featured on a postage stamp.
*Ronald Reagan, our 40th president, broke the so-called "20-year curse," in which every president elected in a year ending in zero died in office.
*Abraham Lincoln was the tallest of the U.S. presidents, measuring 6’ 4” tall.
*Virginia is the birthplace of more United States presidents than any other state, followed by Ohio and Massachusetts.
*Harry S. Truman was the first president to have his Inauguration and speeches televised.