Jim and Terri Petrovits, Innkeepers  3001Hollymead Drive, Charlottesville, Virginia 22911  Toll Free: (800) 261-0720   Phone (434) 978-4686  Email:  info@silverthatch.com
Warm Pecan Tart        4                                                           eggs     1 1/3                cup                                light corn syrup       1                     cup                                brown sugar, packed       1/4 cup + 1   Tablespoon                  unsalted butter, Melted       1                     teaspoon                      vanilla extract       2                     cups                              chopped pecans       3                     cups                              pecan halves , approximate      Pastry    In a mixer, using the paddle attachment, combine flour and sugar. Add butter and pulse until mixture is coarse. Combine egg yolks and heavy cream then add to mixture until mixture just comes together. Do not knead dough at this point. Do not overmix.  Portion and wrap securely in plastic wrap. Place in refrigerator to chill.     Roll out chilled dough and place in a tart pan.  Place parchment paper on shell and fill with beans or pie weights.  (Blind) bake at 350F for 20 minutes, remove parchment paper and beans, and return to the oven for another 5 minutes.  Remove and fill.      Filling    Whisk together all ingredients except pecans. Sort pecan halves and set aside the nicest ones. Sprinkle the chopped pecans around the bottom of the pre-baked tart shell, and pour the filling over. Arrange the pecan halves around the top of the pie.   Bake at 350 degrees for about 20 minutes. Check after 10, and then keep an eye on it. Tart will be slightly firm to touch when finished. Watermelon Gazpacho     Servings  : 8   Amount           Measure                        Ingredient -- Preparation Method    --------            ------------                      --------------------------------     1                     quart                              seedless watermelon, diced   1/2                                                           sweet red pepper, diced     1                     cup                                 orange juice     2                     Tablespoons                 extra virgin olive oil   1/4                                                           seedless cucumber, diced   1/2                                                           medium yellow onion, diced  1 1/2                 cloves                             garlic   1/4                                                            jalapeno pepper, seeded and diced  1 1/2                                                         limes, juiced   1/4                   bunch                              cilantro   1/2                   Tablespoon                    salt and pepper         Combine all ingredients in a blender and process by pulsing. Do not overblend. Garnish with pickled watermelon rind. Serving is 6 ounces.