Caramelized Beet Borscht, Sliced Steaked with Kale Caesar Side Salad and Bourbon ''On the Rocks'' Caramel Nut Tart

I think I'll have to dedicate this one to my girlfriend Chantelle, in Kitchener, Ontario.
This one's for you Chanty!
I now know why you'd always ask the server when we went out if the Ceasar dressing was from a bottle or home-made...what a WORLD of difference.
This dressing was delicious! The combo of kale and romaine lettuce was a really nice touch too. I think it's a MUST try.

Bourbon ‘’On the Rocks’’ Caramel Nut Tart

Shortbread Crust

1 ¼         all purpose flour

3 tbsp    granulated sugar

¼ tsp     salt

¼ cup    unsalted butter, chilled and cubed

1              egg

2 tbsp    cold water

Preheat oven to 350. Lightly grease a 9 inch fluted tart pan with removable bottom.

In a food processor, fitted with steel blade attachment, pulse together flour, sugar and salt. Add butter and pulse until mixture resembles coarse sand. In a small bowl, whisk together egg and water. Pour this over mixture and pulse again until dough begins to hold together when a small amount is pressed between your fingers.

Empty dough from processor into prepared tart pan and press evenly into pan. 

Bake until crust just starts to turn golden around the edges, about 30 min. Cool crust in pan on wire rack.

Caramel Nut Filling

¼ cup    butter

¾ cup    brown sugar

1 tbsp    liquid honey

¼ cup    bourbon

1/3 cup whipping cream

2 cups   mixed nuts

Place butter in saucepan and melt over med heat. Add sugar, honey and bourbon, bringing to a boil while stirring constantly. Boil mixture for 2 min, then stir in whipping cream and nuts. Bring back to a boil for one min and remove from heat. Place cooled crust, still in tart pan, on baking sheet and pour filling into crust. 

Bake tart ob baking sheet in the middle rack of oven until filling is bubbly, about 20 min. 

Mine bubbled over...what a sticky, delicious mess!!!

Cool in pan on wire rack until room temperature. Then chill for at least 1 hour to allow caramel to completely set.

Caramelized Beet Borscht

1 lb         medium beets

6              sprigs thyme, leaves only

6 tbsp    olive oil

1              large onion, finely chopped

2              carrots, chopped

2              garlic, finely chopped

1 ½ c      cabbage, chopped

7 c           beef stock

2 tbsp    balsamic vinegar

1 tbsp    honey

5 tbsp    fresh dill, chopped

Sour cream for garnish

Preheat oven to 400. Scrub beets and place on a foil lined baking sheet. Season with salt and pepper and drizzle with olive oil. Roast for 30 min. When beets have cooled, slip off their skins and chop coarsely. Heat remaining oil in a large stock pot over medium heat. Add onion, carrots, cabbage, garlic and thyme and sauté until mixture softens. Add stock and simmer until vegetables are tender. Add beets and bring to a boil. Add vinegar, honey and fresh dill. Serve country-style as is or puree until smooth. Serve with a dollop of sour cream and garnish with more fresh dill.

Sliced Steak and Kale Caesar Side Salad

2             striploin steaks
1/3 c      olive oil
1             lemon, juiced
2             cloves garlic
1 tsp      anchovy paste
1 tsp      Worcestershire sauce
1 tsp      Dijon
1             egg yolk
1/2 c      Romano cheese, grated - plus more for shaving
1              bunch flat leaf kale, stems discarded, leaves chopped
1              romaine heart

Heat skillet over med-high heat.
Season steaks, coat with olive oil. Cook the steaks, turning once - 5 min per side. Transfer to cutting board and let rest for 10 min, then thinly slice on an angle.

In a salad bowl, combine the lemon juice, garlic, anchovy paste, Worcestershire and mustard; season heavily with pepper. Using a fork, mix the egg yolk, then pour in 1/3 cup of olive oil in a slow, steady stream to emulsify the dressing. Stir in cheese. Add the kale and romaine and toss to coat. Serve the salad topped with shaved cheese alongside the steak.