Cook Yourself Thin Desserts. Cooktops.
For the pastry (Adapted from The Food Lovers Guide to Paris, July 1999 - by Patricia Wells) 8 tablespoons unsalted butter, melted and cooled 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon fine sea salt 1 cup plus 1 tbls unbleached all-purpose flour 1/4 cup almond meal for flour finely grated (zest is best) fresh ginger, approx 2 heaping tablespoons - (I'll be using more next time) Preheat the oven to 350F You may butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom - the person from whom I received this recipe swears they always forget this step, and i've never noticed a marked difference between buttered and non-buttered pans. Set aside. In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form soft cookie-like dough. Transfer the dough to the center of the pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin. Place the pan in the center of the oven and bake until the dough is slightly puffy and set, 12 to 15 minutes. STOP HERE IF YOU INTEND TO FILL YOUR TART WITH SOMETHING THAT WILL REQUIRE FURTHER BAKING - for use with the lemon filling recipe, continue to bake the crust until lightly golden brown, approx. another 10-15 minutes. Your finished crust should give a little to a light touch in the center, and be firm but not crumbling at the edges. For the filling (Adapted from Eric Kayser's Sweet and Savory Tarts, 2007) 4 unsprayed lemons 2 pints water (1 liter) 4 cups granulated sugar (I will be experimenting w/ agave nectar next time) 4 eggs 2/3 cup lemon juice 1 1/3 cups butter (I got away with a 1/2 cup - explanation below) Wash and dry the lemons. Cut 3 lemons into thin slices. FInely grate the zest of the remaining lemon. Bring 2 pints of water to a boil together w/ 2 1/2 cups sugar. poach the lemon slices in the syrup for 10 minutes. Drain them and set aside in a small bowl (removed from water w/ slotted spoon). In a mixing bowl, beat the eggs with 1 1/4 cup sugar. Add the lemon juice and zest. Pour the mixture into a double-boiler or bain-marie and cook, stirring constantly until it starts to thicken. THE ORIGINAL RECIPE INDICATES THAT THIS STEP SHOULD TAKE ABOUT 45 MINUTES - I felt it coming together in about 20-30 minutes. Remove from the heat and mix in the butter - in the interest of cutting down on the unhealthy elements of this recipe, I used a lesser amount of butter - the texture and content of the filling did not seem to suffer. Spoon the mixture into the tart shell and let cool. Decorate the tart with the poached lemon slices, arranging them so that they overlap slightly. And last but not least, brace yourself for lots of oohs-and-aahs, while you try not to eat the entire thing for breakfast!Dessert
Desserts - Not so much inspired by the museum visit as by Thanksgiving I’m reminded of one of my favorite Palindromes: Desserts is stressed spelled backwards. Help relieve the stress by giving us an image of a wonderful dessert. I wanted to go with a slightly offbeat dessert. This is not what I intended, but the fortune was so perfect and I loved the fortune cookie bokeh. :P Explore - #13 - 12/4/07
how long to cook sausage
recipes using cooked prawns
how to cook pasta salad
gingerbread cookie ornaments
best way to cook brisket