Day Recipe Food Community

March 26, 2008

Petite Lemon Curd Cookies Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 11:53 pm

Active time: 1 1/4 hr Start to finish: 2 3/4 hr (includes cooling)

Makes 6 to 7 dozen cookies.

INGREDIENTS

  • for cookies
  • ingredients for basic butter cookies
  • 1 1/2cups confectioners sugar for dredging and dustingfor lemon curd
  • 3/4cup fresh lemon juice
  • 1tablespoon finely grated fresh lemon zest
  • 3/4cup granulated sugar
  • 1stick (1/2 cup) unsalted butter, cut into bits
  • 2tablespoons cornstarch
  • 1/2teaspoon salt
  • 4large egg yolksspecial equipment:a 1 1/4-inch round cookie cutter; a pastry bag fitted with small plain tip or a heavy-duty sealable plastic bag (not pleated)

DIRECTIONS Prepare cookie dough:
Follow recipe for basic butter cookies, forming dough into 2 balls (instead of a log) and flattening each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.

Make lemon curd:
Simmer lemon juice, zest, sugar, butter, cornstarch, and salt in a 2-quart heavy saucepan over moderately high heat, whisking constantly, 1 minute. Lightly beat yolks in a small bowl, then add 1/4 cup lemon mixture, whisking. Add yolk mixture to remaining lemon mixture, then reduce heat to low and cook, whisking constantly, until curd is thick enough to hold marks of whisk, about 2 minutes. Transfer to a bowl, then cover surface with plastic wrap and chill while rolling out dough.

Roll out dough:
While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) into a 9-inch round (slightly less than 1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, chill on a baking sheet until firm.) Cut out as many cookies as possible with cutter.

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 8 to 10 minutes. Dredge warm cookies in confectioners sugar until coated and transfer to a rack to cool completely. Make more cookies in same manner.

Transfer lemon curd to pastry bag or plastic bag (snip an 1/8-inch opening in a corner of plastic bag). Put 1 cookie upside down on work surface and pipe about 1/2 teaspoon lemon curd onto cookie, then top with another cookie, right side up, to form a sandwich. Make more sandwiches in same manner.

Just before serving, sift some remaining confectioners sugar over tops of sandwiched cookies.

Cooks’ notes:
• Cookies (baked and coated with confectioners sugar but not filled with lemon curd) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
• Lemon curd (before filling cookies) can be made 1 day ahead and chilled, covered.
• Sandwiched cookies (without additional confectioners sugar) keep, layered between sheets of wax paper or parchment in an airtight container, chilled, 4 days.

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Tapenade Recipe

Filed under: Recipes — Tags: , — Anna @ 10:15 pm

Whether spread on sandwiches or served alongside roasts, this classic Provençal condiment of pummeled olives is always handy and delicious. However, it’s during cocktail hour, when served simply with croutons, that people seem to love it best. A food processor replaces the traditional mortar and pestle for faster results. Refrigerate for up to a week.

Makes 1 1/2 cups.

INGREDIENTS

  • 1/2 pound black olives, pitted, drained of their liquid
  • 4 anchovy fillets
  • 2 tablespoons capers, drained
  • 1 garlic clove, peeled
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon grated orange zest
  • 8 sprigs of thyme, leaves only
  • 4 tablespoons olive oil

DIRECTIONS Place all the ingredients except the olive oil in the work bowl of a food processor. Pulse to blend. Add the oil and pulse a few more times to form a cohesive but still coarse paste.

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Chick-Peas and Swiss Chard Recipe

Filed under: Recipes — Tags: , , , — Anna @ 8:00 pm

Pairing chick-peas and Swiss chard is nothing new—Armenians have been doing it for generations. But with great tomatoes and a squeeze of lemon, this quick vegetable stew is as fresh as summer. If you can’t find Swiss chard, spinach is an authentic substitute.

Serves 2.

INGREDIENTS

  • active time: 20 min. start to finish: 20 min.1 small onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1 1/2 tablespoons olive oil
  • 1 small tomato, cut into 1/4-inch dice
  • 1 cup rinsed canned chick-peas
  • 1/2 pound swiss chard, stems discarded andleaves coarsely chopped
  • 1/2 tablespoon fresh lemon juice

    DIRECTIONS

    Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.

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    • Southwest Turkey Burgers with Corn Salsa Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 5:43 pm

    Serve with: A black bean salad and burger toppings like pepper Jack cheese, lettuce, and sour cream. Hamburger buns are optional. Dessert: Dulce de leche ice cream and sliced strawberries.

    Makes 6 servings.

    INGREDIENTS

    • 1 1/2pounds ground turkey
    • 1/2cup finely crushed tortilla chips (crushed in resealable plastic bag with mallet)
    • 6tablespoons chopped fresh cilantro
    • 1tablespoon chili powder
    • 1teaspoon salt
    • 1teaspoon ground cumin
    • 1/2teaspoon ground black pepper1cup purchased chunky salsa
    • 1/3cup fresh corn kernels

    DIRECTIONS Oil grill rack. Prepare barbecue (medium-high heat). Combine turkey, crushed chips, 4 tablespoons cilantro, chili powder, salt, cumin, and pepper in large bowl. Using fork, mix together. Form 6 patties, each about 3 1/2 inches in diameter.

    Mix together salsa, corn, and remaining 2 tablespoons cilantro in small bowl. Set aside.
    Grill burgers until cooked through, about 5 minutes per side. Divide among plates. Spoon salsa over burgers and serve.

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    Aunt Bertha’s Strawberry Schaumtorte Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:33 pm

    INGREDIENTS

    DIRECTIONS

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    Tomato Gruyere Melts Recipe

    Filed under: Recipes — Tags: , , — Anna @ 3:00 pm

    Add a simple green salad to our updated version of the grilled cheese sandwich, and dinner is served.

    Serves 2.

    INGREDIENTS

  • active time: 10 min. start to finish: 30 min.2 english muffins, split
  • 1 large beefsteak tomato, cut into4 (3/4-inch-thick) slices and seeded
  • 1 cup coarsely grated gruyère (4 oz.)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons dry bread crumbs
  • 2 small garlic cloves, minced

  • DIRECTIONS

    Preheat oven to 375°F.


    Toast muffins until golden. Put 1 slice tomato on top of each muffin half and season with salt and pepper. Bake on a baking sheet in middle of oven until tomatoes are softened, 17 to 20 minutes.

    Stir together cheese, basil, bread crumbs, and garlic and season with salt and pepper. Mound cheese mixture on top of tomatoes and bake until melted, about 5 minutes.

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    • Julia’s and Jacques’s Deglazing Sauce for Roast Chicken Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 10:00 am

    The juices from any roast—poultry or meat—caramelize in the pan, leaving a residue of brown glaze with intense flavor. In the process called “deglazing,” we melt these brown bits in hot liquid (wine, stock, and/or water), to create a quick sauce of concentrated natural essences. Make this pan sauce for either of our roast chickens.

    For about 1 cup of sauce

    INGREDIENTS

  • 1 to 2 tablespoons minced shallots
  • 1/3 cup dry white french vermouth or dry white wine
  • 2/3 cup or more chicken stock
  • salt and freshly ground pepper
  • 1 to 2 tablespoons unsalted butter (optional)

    DIRECTIONS

    Remove the chicken to rest; have ready a strainer set over a small saucepan. Tilt the roasting pan so the remaining fat and juices accumulate in one corner. Carefully spoon off most of the fat (reserve for vinaigrette or other uses).


    Place the roasting pan on a stove burner over medium heat; add the shallots and stir for a moment until sizzling. Pour in the wine or vermouth and the stock and heat rapidly to a simmer, scraping up all the glazed bits in the pan. Cook briefly until the glaze is melted and the liquid is slightly syrupy. Strain into the saucepan, pressing the strained bits to release their juice. (If you like the bits, don’t strain.)


    Taste the sauce and adjust seasoning; you may add more wine or stock and boil it down a bit to thicken. Whisk in the butter just before serving, if you wish, fora richer finish.


    If you find it difficult to deglaze a large roasting pan over a burner, first scrape the defatted juices and as much of the glazed bits as you can into the saucepan. Pour a small amount of boiling water into the roasting pan and scrape to melt the remaining glaze. Add to the saucepan with the shallots, wine, and stock; bring to the boil and cook until thickened. Strain and whisk in optional butter.

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    • Braised Orange-Ginger Short Ribs with Dried Apricots Recipe

    Filed under: Recipes — Tags: , , , , , — Anna @ 8:37 am

    Hoisin sauce is sold at Asian markets and in the Asian foods section of most supermarkets.

    Makes 6 servings.

    INGREDIENTS

    • 4large oranges
    • 3/4cup hoisin sauce
    • 1/3cup tomato paste
    • 2garlic cloves, minced
    • 12-inch piece fresh ginger, peeled, cut crosswise into thin slices123- to 4-inch-long meaty beef short ribs (about 4 1/2 pounds), top membrane trimmed
    • 24dried apricots
    • chopped fresh parsley

    DIRECTIONS Preheat oven to 300°F. Using vegetable peeler, remove four 4×1-inch strips from rind of 1 orange. Grate peel from 2 more oranges. Cut 4 oranges in half; squeeze out 1 1/4 cups juice. Whisk grated orange peel, orange juice, hoisin sauce, tomato paste, and garlic in large bowl to blend. Stir in ginger.

    Sprinkle ribs with salt and pepper. Place in heavy large ovenproof pot. Pour orange-ginger mixture over ribs. Stir in orange strips and apricots. Cover and bake 2 hours. Stir rib mixture; reduce oven temperature to 250°F. Continue cooking ribs, covered, until meat is very tender, about 1 hour longer. (Can be made 1 day ahead. Cool. Refrigerate uncovered until cold, then cover and refrigerate. Spoon off solidified fat, then rewarm ribs over medium heat before serving.) Using slotted spoon, transfer ribs and apricots to large platter. Spoon off any fat from sauce in pot. Pour sauce over ribs. Sprinkle with parsley and serve.

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    Apple-Plum Chutney Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 8:04 am

    Try this with grilled lamb chops, pork, or chicken.

    Makes about 2 cups.

    INGREDIENTS

    • 1cup water
    • 2/3cup sugar
    • 6tablespoons red wine vinegar
    • 1tablespoon minced peeled fresh ginger
    • 1garlic clove, minced
    • 1 1/3pounds red plums, halved, pitted, cut into 1/2-inch cubes
    • 1large granny smith apple, unpeeled, cored, cut into1/2-inch cubes
    • 2teaspoons grated orange peel
    • 1/4teaspoon ground cinnamon

    DIRECTIONS Combine 1 cup water and sugar in heavy large saucepan over high heat. Bring to boil, stirring until sugar dissolves. Add vinegar, ginger, garlic, half of plums, and apple. Boil 5 minutes. Add remaining plums, orange peel, and cinnamon. Bring to gentle boil; cook until syrupy, stirring occasionally, about 12 minutes. Cool to room temperature. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)

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    Julia’s Roast Chicken with Lemon and Herbs Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 5:00 am

    Makes 4 servings.

    INGREDIENTS

  • 1 fine, fresh 3 1/2 pound chicken
  • salt and pepper
  • 6 fresh sage leaves (or 4 sprigs of fresh tarragon or 1/2 teaspoon dried herbes de provence)
  • 1 large lemon, cut in 1/4-inch slices
  • 2 tablespoons unsalted butter at room temperature
  • 2/3 cup mixed roughly chopped carrots and onionsspecial equipment
  • a roasting pan 2 inches deep; a v-shapedroasting rack; a pastry brush for basting;a board or platter for resting and carving; cotton kitchen twine

    DIRECTIONS

    Preparing the chicken:
    Set the rack on the lower middle level and preheat the oven to 425°F.


    Rinse the chicken thoroughly, inside and out, under hot water, then dry it with paper towels. Remove any lumps of fat from inside the cavity near the tail opening.


    To make carving easier, remove the wishbone. Lift the flap of neck skin and insert a thin, sharp knife into each end of the breast; then slice diagonally along both sides of the wishbone. Use your finger and thumb to loose the bone, pry it out at the top, and pull it down. If it breaks, carefully wiggle out the pieces.


    Trim the small bony protrusions, or “nubbins,” from the wing tip joint. Then fold the wings up against the breast, where they will be held in place by the V-rack.


    Salt and pepper the cavity and stuff it with the sage leaves and 3 or 4 thick slices of lemon; give the slices a squeeze as you put them in. Massage the butter over the entire chicken skin, including undersides, then salt generously.


    Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in the roasting pan and tuck the flap of neck skin underneath. Squeeze the juice of the remaining lemon pieces over the top.

    Roasting the chicken:
    Set the roasting pan in the oven. After 15 minutes, lower heat to 350°F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices. Roast for an hour, adding the onions and carrots after 30 minutes and basting several times. Very carefully test for doneness, checking for easy movement in the leg joint and clear color in the juices. Return it to the oven if there is any sign of pinkness. (A small chicken will roast in about 1 1/4 hours, a larger one may take 1 1/2 hours or more.)
    When done, remove the chicken from the rack and set it on a board to rest for 15 minutes before carving. This allows the juices to retreat back into the flesh.

    Final Steps:
    While the chicken is resting, make the deglazing sauce in the roasting pan.

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