Pan-Fried Flank Steak
from Simply Recipes
1 1/2 lb. flank steak
salt
pepper
dry mustard
2 T softened butter
See link to website for step by step instructions and photos. I cooked to 130 degrees and deglazed the pan with a little water and about 1 T additional butter. Delicious!
Tuesday, November 26, 2019
Monday, October 7, 2019
Tuesday, May 28, 2019
Fluffy Banana Pancakes
Fluffy Banana Pancakes
from Kitchen Treaty
Yield 12 pancakes, 5-inch pancakes
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all purpose-flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
2. To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!
4. Let the batter rest about five minutes. It should form bubbles and rise just a bit.
5. Heat a non-stick griddle to 325℉ or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
6. Serve topped with sliced bananas, butter, and maple syrup.
from Kitchen Treaty
Yield 12 pancakes, 5-inch pancakes
2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all purpose-flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Add the buttermilk to a large bowl. If you're using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk the mashed banana, eggs, butter, and vanilla into the buttermilk.
2. To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
3. Pour the dry ingredients over the wet and mix just until incorporated. Do not over mix!
4. Let the batter rest about five minutes. It should form bubbles and rise just a bit.
5. Heat a non-stick griddle to 325℉ or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and cooked through.
6. Serve topped with sliced bananas, butter, and maple syrup.
Instant Pot Cafe Rio Style Sweet Pork
Instant Pot Cafe Rio Style Sweet Pork
Slightly adapted from Five Boys Baker
8-10 servings
3 lb. pork roast (or 2, 1.5 lb pork tenderloins)
1 cup Coke (or Rootbeer)
1 can (10 oz.) red enchilada sauce (mild or medium)
1 can (4 oz.) diced green chilies
1 cup brown sugar
1. Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
2. In a blender or food processor, combine the Coke, enchilada sauce, green chilies, and brown sugar
3. Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
4. Secure the lid on your Instant Pot and select manual. Cook at high pressure for 50 minutes. Let Instant Pot naturally release for 15-20 minutes.
5. Shred pork and remove most (about 3/4 of the liquid) and discard. Pour in reserved sauce and stir.
Use for burritos, tacos, enchiladas, or salads.
Notes:
Both pork sirloin roast and boneless pork picnic roast works fine.
After the pork has cooked, I like to remove some of the liquid because it becomes slightly "watered down" from the steam and then I add the reserved liquid to add more flavor to the juice.
If you don't have an Instant Pot then you can use a slow cooker by placing the whole pork in your slow cooker with about 1 cup of Coke and 1/4 cup of water. Cook for 7-8 hours on low or 4-5 on high (or until pork shreds easily). Remove pork and shred, drain juice from slow cooker and return shredded pork to slow cooker. Pour the sauce you made in the blender over pork and cook on low for about another 45-60 minutes.
Slightly adapted from Five Boys Baker
8-10 servings
3 lb. pork roast (or 2, 1.5 lb pork tenderloins)
1 cup Coke (or Rootbeer)
1 can (10 oz.) red enchilada sauce (mild or medium)
1 can (4 oz.) diced green chilies
1 cup brown sugar
1. Cut your pork roast into 4 or 5 chunks and place in the bottom of your Instant Pot.
2. In a blender or food processor, combine the Coke, enchilada sauce, green chilies, and brown sugar
3. Pour 1 cup of this over the pork. Set aside the remaining sauce for later.
4. Secure the lid on your Instant Pot and select manual. Cook at high pressure for 50 minutes. Let Instant Pot naturally release for 15-20 minutes.
5. Shred pork and remove most (about 3/4 of the liquid) and discard. Pour in reserved sauce and stir.
Use for burritos, tacos, enchiladas, or salads.
Notes:
Both pork sirloin roast and boneless pork picnic roast works fine.
After the pork has cooked, I like to remove some of the liquid because it becomes slightly "watered down" from the steam and then I add the reserved liquid to add more flavor to the juice.
If you don't have an Instant Pot then you can use a slow cooker by placing the whole pork in your slow cooker with about 1 cup of Coke and 1/4 cup of water. Cook for 7-8 hours on low or 4-5 on high (or until pork shreds easily). Remove pork and shred, drain juice from slow cooker and return shredded pork to slow cooker. Pour the sauce you made in the blender over pork and cook on low for about another 45-60 minutes.
Tried and True Chocolate Chip Cookies
Tried and True Chocolate Chip Cookies
from A Bountiful Kitchen
yield 18 large cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour (plus a tablespoon or two if needed)
1 teaspoon baking soda
1 teaspoon salt (I prefer course sea salt)
2 cups or 1 (12 oz. pkg.) chocolate chips
Preheat oven to 375°F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 3 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar, and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt, and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture, Slowing mix the dry ingredients and the chocolate chips together. Only pulse the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookies should not be wet on top.
Cool on baking sheets completely.
Tips for the perfect cookies found here (under recipe notes).
from A Bountiful Kitchen
yield 18 large cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour (plus a tablespoon or two if needed)
1 teaspoon baking soda
1 teaspoon salt (I prefer course sea salt)
2 cups or 1 (12 oz. pkg.) chocolate chips
Preheat oven to 375°F. If using convection, preheat to 375 as well.
For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.
Cut butter into pieces (about 3 tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).
After a few seconds, add granulated sugar, brown sugar, and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.
Add eggs, beating just until incorporated and smooth. Never turn the beaters on high.
Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.
Dump 2 cups of the flour, soda, salt, and chocolate chips all together into bowl with butter mixture.
Add the remaining 3/4 cup of flour to the top of this mixture, Slowing mix the dry ingredients and the chocolate chips together. Only pulse the mixer at this point. Do not over mix. Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly.
If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough. Remove the bowl from the stand mixer, and fold in the flour. This is only necessary if the dough is sticky.
Using a cookie scoop, drop onto un-greased baking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet.
Flatten slightly with the palm of your hand.
If using convection, bake for 7-10 minutes until golden brown.
If using regular (non convection) oven, bake at 375 for 10-12 minutes.
Cookies should be slightly golden and the cookies should not be wet on top.
Cool on baking sheets completely.
Tips for the perfect cookies found here (under recipe notes).
Tuesday, May 21, 2019
Chicken Massaman Curry
I discovered chicken Massaman curry when out at a restaurant with friends several years ago. Everyone was raving about how they loved Massaman curry but I had never heard of it. I took a bite and was hooked! It is the perfect blend of Thai flavors: a little sweet, spicy, savory, sour and nutty all blended to form the perfect taste. I was a little skeptical that this recipe could taste as good as the restaurant version but I was pleasantly surprised to find that it totally did!
Chicken Massaman Curry
adapted slightly from Favorite Family Recipes
I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice
Heat oil in a large saucepan or stockpot over medium heat. Stir in curry paste; cook and stir for 2-3 min. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken, then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle. Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry. Serve hot over jasmine rice.
Chicken Massaman Curry
adapted slightly from Favorite Family Recipes
I can Massaman curry paste (available at Asian markets on Amazon)
2 T vegetable oil
2 cans coconut milk
1/2 t ginger
2 T chopped cilantro
2 T brown sugar
2 T fish sauce
1 T lime juice
1 T Worcestershire sauce
1 onion, sliced thinly
1 lb. chicken, sliced very thin (cutting partially thawed chicken makes this easy)
4-5 medium potatoes, peeled and cubed
2 carrots (or about 14-16 baby carrots), peeled and sliced
1-2 heaping T peanut butter
1/2 c peanuts
1 T. cornstarch mixed with 1/4 c. water
Sriracha sauce and red pepper flakes, to taste (optional)
Jasmine rice
Heat oil in a large saucepan or stockpot over medium heat. Stir in curry paste; cook and stir for 2-3 min. Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken, then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil. Add remaining ingredients (except rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes, until potatoes aren't crunchy in the middle. Just before serving, add the cornstarch slurry to the mixture and simmer for 1-2 minutes to slightly thicken the curry. Serve hot over jasmine rice.
Thursday, March 28, 2019
Artisan No-knead Bread
Artisan No-Knead Bread (aka"Magic Bread")
from simplysogood.com
3 c. unbleached all purpose flour
1 3/4 t salt
1/2 t. yeast
1 1/2 c. water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 min. Meanwhile, pour dough onto a heavily floured surface and shape into a ball (lightly, don't handle too much). Cover with plastic wrap and let sit while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to overn for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
from simplysogood.com
3 c. unbleached all purpose flour
1 3/4 t salt
1/2 t. yeast
1 1/2 c. water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached temperature, place a cast iron pot with a lid in the oven and heat the pot for 30 min. Meanwhile, pour dough onto a heavily floured surface and shape into a ball (lightly, don't handle too much). Cover with plastic wrap and let sit while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to overn for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.
Spicy Chicken Tortilla Chip Casserole
Spicy Chicken Tortilla Chip Casserole
slightly adapted from Food Network, serves 6-8
Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour and spices and stir until coated. Add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from heat. Stir in chicken, white beans and 1 c. cilantro.
Spray a 3-qt. baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom. Top with half the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 min. Uncover and bake until lightly browned and bubbling, about 10 min. Top with more cilantro.
slightly adapted from Food Network, serves 6-8
Ingredients:
2 T. unsalted butter
1 bunch scallions, chopped
2 cloves garlic, chopped
2 T. flour
1 t. cumin
1/2 t. dried oregano
1/4 t. cayenne pepper, slightly heaped
1 1/2 c. low-sodium chicken broth
1 c. heavy cream
1 1/2 c. salsa verde
3 c. cubed rotisserie chicken, skin removed
1 15 oz. can white beans, drained and rinsed
1 c. fresh cilantro, plus more for topping
1 8 oz. bag tortilla chips, coarsely crushed (about 4 cups)
2 c. shredded cheddar cheese
Directions:
Preheat oven to 400 degrees. Melt butter in a large skillet over medium heat. Add the scallions and garlic and cook until softened, about 2 minutes. Sprinkle in the flour and spices and stir until coated. Add chicken broth and heavy cream and bring to a simmer. Cook until slightly thickened, about 2 minutes. Stir in the salsa and remove from heat. Stir in chicken, white beans and 1 c. cilantro.
Spray a 3-qt. baking dish with non-stick spray. Spread 1/3 of the crushed tortilla chips in the bottom. Top with half the chicken mixture. Spread another layer of tortilla chips on top and sprinkle with half of the cheese. Top with the remaining chicken mixture, tortilla chips and cheese. Cover with foil and bake 30 min. Uncover and bake until lightly browned and bubbling, about 10 min. Top with more cilantro.
Saturday, February 9, 2019
Ultimate Flourless Chocolate Cupcakes with Chocolate Fudge Frosting
Ultimate Flourless Chocolate Cupcakes with Chocolate Fudge Frosting
adapted slightly from My Recipe Confessions
yields about 18-20 cupcakes
Cupcakes:
1 c. unsalted butter
1 c. semi sweet chocolate chips
2 oz. bittersweet chocolate
1 1/3 c. brown sugar
6 eggs
2 egg yolks
2 t. vanilla extract
1/3 c. sour cream
1 1/2 c. cocoa powder
1 1/2 t. baking powder
Preheat oven to 375 degrees. Place butter, semi sweet chocolate chips and bittersweet chocolate in a microwave safe bowl and heat for 2 minutes, stirring every 30 seconds. In a large bowl, mix the chocolate mixture and brown sugar together. Add eggs and egg yolks one at a time, mixing just until combined. Mix in vanilla and sour cream until creamy. Scrape down the sides of the bowl and add cocoa powder and baking powder. Mix just until the cocoa powder disappears. Scrape down the sides of the bowl once more. Fill each cupcake liner 2/3 full with batter. Bake for 15-17 minutes or until a toothpick inserted into the top comes out with moist crumbs attached. Do not overbake or the cupcakes will be dry! Remove from oven and cool completely.
Chocolate Fudge Frosting:
1/2 c. butter, softened
1/2 c. cocoa powder
4 c. powdered sugar
1 t. vanilla
1 c. heavy cream
1 t. peppermint extract (optional)
Andes peppermint crunch white chocolate pieces (optional to garnish top)
Cream butter and cocoa powder together. Add powdered sugar and mix until combined. Mix in vanilla and heavy cream until frosting is smooth and creamy.
adapted slightly from My Recipe Confessions
yields about 18-20 cupcakes
Cupcakes:
1 c. unsalted butter
1 c. semi sweet chocolate chips
2 oz. bittersweet chocolate
1 1/3 c. brown sugar
6 eggs
2 egg yolks
2 t. vanilla extract
1/3 c. sour cream
1 1/2 c. cocoa powder
1 1/2 t. baking powder
Preheat oven to 375 degrees. Place butter, semi sweet chocolate chips and bittersweet chocolate in a microwave safe bowl and heat for 2 minutes, stirring every 30 seconds. In a large bowl, mix the chocolate mixture and brown sugar together. Add eggs and egg yolks one at a time, mixing just until combined. Mix in vanilla and sour cream until creamy. Scrape down the sides of the bowl and add cocoa powder and baking powder. Mix just until the cocoa powder disappears. Scrape down the sides of the bowl once more. Fill each cupcake liner 2/3 full with batter. Bake for 15-17 minutes or until a toothpick inserted into the top comes out with moist crumbs attached. Do not overbake or the cupcakes will be dry! Remove from oven and cool completely.
Chocolate Fudge Frosting:
1/2 c. butter, softened
1/2 c. cocoa powder
4 c. powdered sugar
1 t. vanilla
1 c. heavy cream
1 t. peppermint extract (optional)
Andes peppermint crunch white chocolate pieces (optional to garnish top)
Cream butter and cocoa powder together. Add powdered sugar and mix until combined. Mix in vanilla and heavy cream until frosting is smooth and creamy.
Berry Tart with Mascarpone Cream
Berry Tart with Mascarpone Cream
Serves 6-8
Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water
Preheat oven to 375 degrees.
Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
Serves 6-8
Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water
Preheat oven to 375 degrees.
Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
Lemon Tartlets with Lemon Curd
Lemon Tartlets with Lemon Curd
makes 48 tartlets
Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt
Tart Dough: recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract
Berries and powdered sugar for serving (optional)
Make lemon curd first to allow time for chilling:
1. Heat lemon juice over medium heat until hot but not boiling.
2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4. Curd can be stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming.
Make tartlets:
1. Preheat oven to 350°.
2. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.
Assemble tartlets by spooning about a teaspoon of curd into each shell. Top each tartlet with a berry and sprinkle with powdered sugar (if desired).
makes 48 tartlets
Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt
Tart Dough: recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract
Berries and powdered sugar for serving (optional)
Make lemon curd first to allow time for chilling:
1. Heat lemon juice over medium heat until hot but not boiling.
2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4. Curd can be stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming.
Make tartlets:
1. Preheat oven to 350°.
2. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.
Assemble tartlets by spooning about a teaspoon of curd into each shell. Top each tartlet with a berry and sprinkle with powdered sugar (if desired).
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