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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Individual cups for perfectly shaped poached eggs
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in a medium bowl, stir together the butter and cream cheese. mix in the flour until well blended. cover and refrigerate for 1 hour. while the dough chills, make the filling. in a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. stir in the cranberries and walnuts. preheat the oven to 325 degrees f (160 degrees c). roll the dough into 1 inch balls. press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. fill each one with a generous teaspoon of the filling. bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.