Lemon Curd Tart April 13, 2017 by Jill Foucre Leave a Comment Lemon Curd Tart 2017-04-13 16:13:00 Print Tart Shell ¾ cup butter, room temperature ½ cup sugar ½ teaspoon vanilla 1 ¾ cup flour pinch of salt Lemon Curd 2-4 lemons 1 ½ cups sugar ¼ pound butter, room temperature 4 eggs, room temperature 1/ teaspoon salt 1 10” baked tart shell Tart Shell Preheat oven to 350 degrees. In the bowl of an electric mixer, mix the butter and sugar together until they are just combined. Add the vanilla. Then add the flour and salt. Mix on low speed until the dough starts to come together. Press the dough into a 10” round tart pan, making sure the finished edge is flat. Chill until firm. Place a piece of parchment paper inside the chilled tart. Fill with rice or beans. Bake for 20 minutes. Remove parchment and beans, prick the tart all over with the tines of a fork, and bake again for 20-25 minutes more, or until lightly browned. Allow to cool to room temperature*. Lemon Curd Remove the zest from 2 of the lemons, being careful to avoid the white pith.Squeeze enough lemons to make ½ cup juice. Put the zest in a food processor and add the sugar. Process for 2-3 minutes, until the zest is very finely minced. Add the butter, then the eggs, one at a time. Finally, add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The curd will thicken at about 175 degrees. Remove from heat. Fill the tart shell with the warm lemon curd** and allow to sit at room temperature. Notes *Can be made 1 day ahead. Makes one 10” tart shell or 5 4 ½” tart shells. **Can substitute limes, oranges or grapefruit for equal measures of the lemon zest and juice. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Easy Easter Entertaining April 13, 2017 by Jill Foucre Leave a Comment Entertain with these delightfully easy gourmet “recipes!” Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and American Spoon Caper & Dill Relish Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper *Kelly Sears’ Deviled Egg Base Recipe Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam American Spoon Bloody Marys Wolf Moon Hibiscus Spritzers
Deviled Eggs Three Ways March 22, 2016 by Jill Foucre Leave a Comment Deviled eggs from Jill, Kelly and Dana! Jill’s Deviled Eggs 2016-03-22 15:53:35 Print Ingredients 8 hard boiled eggs, cooled and peeled ¼ cup mayonnaise, or more as desired 1/8 t. cayenne, plus more for sprinkling 1 T. horseradish 1 ½ t. dry mustard 1 t. poultry seasoning ½ t. celery salt a few dashes worcestershire salt and pepper Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add remaining ingredients. Taste and season as desired. Fill each egg white with a generous spoonful of the egg yolk mixture. Sprinkle with cayenne. By Jill Foucré Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Kelly Sears' Deviled Egg Base 2016-03-22 16:10:02 Print Ingredients 1 cup mayonnaise ¼ cup Dijon 1 t. salt 2 good grinds pepper ¼ cup buttermilk ½ t. smoked paprika, if desired mashed egg yolks Instructions Mix together mayonnaise, Dijon, salt and pepper in a jar. To this add buttermilk. Shake or stir until completely combined. To this add smoked paprika, if desired. Mix this base with mashed egg yolks to form the basis of your deviled egg filling. Notes Add-ins: crumpled bacon and chile with adobo, smoked salmon and dill, shallots, chives, etc. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/ Dana's Deviled Eggs 2016-03-22 15:49:47 Print Ingredients 8 hard boiled eggs, cooled and peeled Deviled Egg Base (see Kelly's recipe above) La Boite B Marlene seasoning celery salt salt and pepper capers Instructions Cut eggs in half and remove yolks into a bowl. Mash yolks and add enough deviled egg base to form a creamy yolk mixture. Add seasonings to desired taste.. Fill each egg white with a generous spoonful of the egg yolk mixture. Top with capers Hard Boiled Eggs: Place eggs in sauce pan and cover with cold water. Bring to a boil. Turn off heat and let sit for 15 minutes. Plunge in cold water until eggs are cold. For best results, do not use eggs that have just been purchased. By Dana Williams Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/