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

Memorial Day weekend, a time to remember and honor the men and women lost while serving for our country. Memorial Day is also the unofficial start of summer, and for many folks getting out of town for three days after being cooped up in the classroom or the office spells sweet, sweet relief.

What about you? What are you up to this Memorial Day weekend? Whether you are headed to a barbecue, a camping trip, or just hitting the great American open roads, we’d like to hear all about it!

Our entire team wishes you a happy, safe and relaxing Memorial Day weekend!

The year is almost over, so we wanted to ask what was memorable about 2011 for you, and what are you looking forward to in 2012? Do you have a new year's resolution, or any exciting plans for the coming year?
Have a safe and happy New Year, from Alvarez Orthodontics!

At Alvarez Orthodontics, we know maintaining a healthy diet over the holiday season can prove a difficult task. After all, who can resist the tasty treats of Christmas? With grandma and everybody else offering you candy, chocolate logs or Christmas pudding, you just can’t say “I’ll pass” each time. But trouble lurks: every time you chow down on that chocolate or candy, the bacteria in your mouth have a feast on the sugar—at your expense. The sugar turns into acid, and the acid eats away at the enamel on your teeth and between your braces. Then, you start getting cavities.
Instead, try fudgy cocoa bites, marvelous molasses cookies, wonderful waffles or other braces-friendly recipes, courtesy of the American Association of Orthodontics, or AAO, and “The Braces Cookbook” by Pamela Waterman.
If you must indulge in chocolaty goodness this Christmas or holiday season, remember to brush your teeth after eating sugary treats. Hope this helps! Give us a call if you have any questions!
Happy Holidays!

Drs. Luis J. Alvarez and Audra R. Kiefer and team would like to wish you a safe and happy Thanksgiving. It's a big food holiday, so be careful what you eat! If you have any stories or pictures to share with us, we'd encourage you to post them to our Facebook page or call our office and ask how.

Gobble Gobble!

Happy Veterans Day! Today is a day to thank all military veterans and the men and women currently on active duty that put their lives on the line for the freedoms we all enjoy.
In celebration of Veterans Day, Drs. Luis Alvarez and Audra Kiefer and our team would like to share a few fun facts about our flag, this national holiday, and our country’s history!
-Veterans Day, a day that was originally called Armistice Day, is a time to thank and honor the men and women who have served in our military.
- President Dwight D. Eisenhower signed the official legislation for Veterans Day on June 1, 1954, changing the name of the holiday from Armistice Day to Veterans Day
-There are 23.2 million veterans in the U.S.
-The flag was first approved by Congress on June 14, 1777
-Each of the flag’s colors signify different American values- red is for valor and zeal, white is for hope, purity, and cleanliness of life, and blue is for heaven, loyalty, sincerity, justice, and truth
-Research by the Department of Veterans Affairs (VA) helped develop the CAT Scan, the cardiac pacemaker, and the “Seattle Foot” to give those hurt the ability to run and jump
-When the flag is displayed next to another flag against a wall, the U.S. flag should be on its own right (on the left side when facing the wall).
-Veterans Day is often confused with Memorial Day. Memorial Day is a time for remembering and honoring the men and women who died while serving our country, or as a result of injuries that incurred in battle. Veterans Day honors and gives thanks to all veterans who served in our military.
-There are five states with over 1 million veterans in their population – California, Florida, Texas, New York and Pennsylvania
We are so thankful for all who have and are currently serving in the U.S. and overseas!