Recipe(tried): A very Gourmet Lunch - Wild Mushroom Tart in Cheddar Cheese Crust, Chicory and Bacon Salad, Spicy Crab and Corn Chowder, Caramel Cake with Caramel Icing

I am planning on having a lunch to impress a few new friends. They are also retired, therefore lunch gives us more time to chat & to eat to our hearts content. This are the dishes I am planning to serve:

Wild Mushroom Tart in Cheddar Cheese Crust:

For the crust:
1 cup all purpose flour
1/2 cup grated medium sharp cheddar cheese
1/4 teaspoon salt
3 tablespoons well-chilled unsalted butter, cut into small chunks
2 tablespoons well-chilled vegetable shortening, cut into small chunks
3 tablespoons ice water

For the filling:
1 ounce dried wild mushrooms
1 cup chicken broth, hot
2 tablespoons vegetable oil
2 ounces thinly sliced prosciutto, coarsely chopped
1 1/2 cups chopped onions
1 1/2 tablespoons minced garlic
1 lb fresh white mushrooms, cleaned and thinly sliced
1/4 teaspoon salt plus more if needed
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons dried tarragon
2 tablespoons all-purpose flour
1 cup milk
1 large egg, plus one egg white lightly beaten

Arrange a rack at the center position and preheat the oven to 375. To prepare the crust: place flour, cheese and salt in food processor fitted with a metal blade. Place butter and shortening on top. Pulse until mixture resembles coarse crumbs. Add the water through the tube and process until dough forms a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour. On floured surface, roll out dough to 11 inch circle. Fit into 9-inch tart pan. Fold overhanging dough into sides to reinforce sides. Pierce the bottom of crust with a fork. Line with foil and add pie weights or dried beans. Bake for 10 minutes then remove foil and bake until crust is light golden, 10 to 15 minutes more. Remove and cool.

To prepare filling: place dried mushrooms in a small mixing bowl and cover with the broth. Let soak 1 hour and drain, reserve the liquid; chop mushrooms and set aside. Heat oil in a medium skillet over medium heat. When oil is hot, add prosciutto and onions and saut , stirring for about 3 minutes. Add garlic and cook one minute more. Add chopped mushrooms, soaking liquid, fresh mushrooms, 1/4 teaspoon salt, pepper and tarragon and saut , stirring often until mushrooms soften and all liquid evaporates, about 10 minutes. Season with more salt and pepper if needed. Remove from heat and set aside.
Place flour in a medium sauce pa over medium heat. Cook whisking constantly for 30 seconds; whisk in milk. Continue to cook and whisk until mixture has thickened, 3 to 4 minutes. Remove from heat and stir sauce into mushroom mixture. Stir in egg and egg white. Pour filling into prepared shell. Bake 30 to 35 minutes until filling is firm and crust is a rich golden brown. Serve warm cut into wedges. You can garnish with parsley if you want.

Chicory and Bacon Salad:

2 shallots, minced
2 tablespoons Dijon mustard
2 1/2 tablespoons red wine vinegar
1/8-teaspoon fresh ground pepper
1/2 cups extra-virgin olive oil
2/3 lb thick cut bacon, cut into 1/2 inch pieces
1/2 loaf French bread, crust removed, cut into 1/2 inch cubes
1 head chicory (curly endive), torn into large pieces
Salt (optional)

In a small bowl whisk together the shallots, mustard, vinegar and pepper. Gradually whisk in olive oil in a thin stream. In a medium skillet cook the bacon over medium heat until browned and crisp, about 10 minutes. Remove with a slotted spoon and set aside. Pour off all but 1/4 cup fat from the pan. Add the bread cubes to the hot fat and saut until lightly browned, about 5 minutes. Remove and set aside. Return bacon to the skillet and toss until heated through. Remove from heat and stir in the dressing. Place chicory in a large bowl and add dressing, bacon, and bread cubes, toss well. Salt lightly if desired.

Spicy Crab and Corn Chowder

2 tablespoons butter
1/2 cup chopped onion
3 cups chicken broth
3 cups roasted corn salsa (recipe below)
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup sour cream
1/2 lb. fresh crab (use lump)
1 tablespoon chopped fresh cilantro
2 green onions, chopped

Melt the butter in a large heavy saucepan. Saut the onion for 5 minutes or until tender. Add the chicken broth and corn salsa. Bring the soup to a boil then lower the heat, place a cover on the pot slightly askew, and simmer for 20 minutes. Add the heavy cream, salt and white pepper, and return to a boil, then whisk in the sour cream and crabmeat. Heat just a couple of minutes to warm the sour cream and crab but don't bring it to a boil as it may curdle. Ladle the soup into bowls and garnish with the cilantro and green onions.

Caramel Cake

2 cups brown sugar (light)
1/2 cup butter
4 eggs, separated
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 cup milk
2 teaspoons vanilla
1 cup chopped nuts (optional)
1/2 teaspoon salt

Sift the brown sugar and then gradually beat into the butter. Beat until light and creamy. Beat the 4 egg yolks in one at a time. Sift the cake flour and baking powder together. Beat them into the butter mixture in 3 parts alternately with thirds of the milk. Add the vanilla and nuts if using. Whip the egg whites with the salt until stiff but not dry. Fold them lightly into the cake batter. Grease and flour two 8-inch cake pans and bake the cakes at 375 for 20 minutes.

Caramel Icing:
2 cups brown sugar
1 cup milk or cream
3 tablespoons butter
1 teaspoon vanilla
cream

Stir the sugar and milk or cream together in a medium saucepan over medium heat until the sugar is dissolved then boil without stirring to the soft ball stage, 238 degrees. Add the butter and remove from the heat to cool. When cool add the vanilla. Beat the icing until it is thick and creamy. If too heavy thin with some cream until the right consistency.