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Old 05-11-2005, 09:05 AM   #31
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Wow! This is going to be some cookbook. Thank you!!!!!!!!!!
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Old 05-11-2005, 09:13 AM   #32
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pa i also just posted one under desserts for a raspberry lemon tart
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Old 05-11-2005, 09:14 AM   #33
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Just saw it--sounds wonderful! Thanks middie!
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Old 05-11-2005, 09:15 AM   #34
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you're welcome pa
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Old 05-11-2005, 09:30 AM   #35
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I'll post it here too...



Raspberry Lemon Tartlets

Makes 3 dozen 1-inch round tartlets

For the dough:

2 cups unsifted all-purpose flour

teaspoon salt

1/3 cup granulated sugar

8 ounces (2 sticks) unsalted butter, chilled and cut into -inch slices

1 large egg

1 teaspoon pure vanilla extract

For the lemon custard filling:

3 egg yolks

4 tablespoons unsalted butter, melted and cooled to lukewarm

cup unsifted confectioners' sugar

1 tablespoons granulated sugar

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon zest

For decoration:

3 dozen fresh mint leaves

1 pint fresh raspberries

Cook's notes: A food processor is used in preparing this recipe. You will only use half of the dough prepared below for this recipe. Re serve the other half for another time or another use. Shape unused portion into a flat disc, wrap in plastic, then overwrap in aluminum foil and freeze up to 1 month. Label and date package.

Preliminaries: Adjust rack to lower third of oven and heat oven to 350 degrees. Set 12-cup miniature-muffin pans nearby. (Each muffin cup measures 1 across and inch deep.) You don't need to grease the muffin cups.

Cut together dry ingredients, butter: Put the flour, salt and sugar in a food-processor bowl. Process just to blend the ingredients. Scatter all the butter slices over the flour mixture, and process with on-off bursts until the mixture has the consistency of corn meal.

Make the pastry dough: Whisk the egg and vanilla together in a small bowl. With the motor on, pour the egg mixture down the feed tube. Process until the ingredients form a ball. Remove the dough to the work surface, and with the heel of your hand, press dough together until it is smooth and cohesive.

Form the tart shells: Using 1 level measuring teaspoon plus level measuring teaspoon of dough for each tart, roll this portion of dough between the palms of your hands to form a smooth ball. With index finger, press center of dough ball into the minimuffin cup, then press dough up the sides to distribute the dough evenly. Set aside.

Make lemon custard filling: In a small bowl, lightly whisk together all the filling ingredients just until blended.

Fill, bake, cool tartlets: Spoon 1 measuring teaspoonful into each tartlet. Bake for about 15 to 17 minutes, or until the tarts are pale golden. Remove pans to wire racks to cool. When the tarts are cool enough to touch, they can be lifted out with the tip of a thin- bladed paring knife.

Presentation: When completely cool, set a fresh mint leaf on top of each tartlet, then place a raspberry on each leaf, letting the leaf peek from under the berry. Serve decorated tartlets the same day.

Freezing tip: Freeze undecorated tartlets in airtight sturdy plastic containers up to 10 days.
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Old 05-11-2005, 10:57 AM   #36
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SIERRA!!!
You read my mind -the lemon cream ravioli sounds like an amazing dish -
it seems we have very similar food tastes - have you noticed?
(great minds think alike)

thanks for posting!

Also, kitchenelf, I'd like an order of lemon basil pasta to go, please - yum!!!
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Old 05-11-2005, 10:21 PM   #37
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Yum, kitchenelf your lemon basil pasta sounds excellent.

jkath, it is interesting how some people like similar recipes. There are a bunch of great ones posted here. My dad would hate all of them. He does not like lemons!!
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Old 05-11-2005, 10:28 PM   #38
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Quote:
Originally Posted by jkath
SIERRA!!!
You read my mind -the lemon cream ravioli sounds like an amazing dish -
it seems we have very similar food tastes - have you noticed?
(great minds think alike)

thanks for posting!

Also, kitchenelf, I'd like an order of lemon basil pasta to go, please - yum!!!
Asparagus can be substituted for the broccoli in that recipe. The original recipe called for asparagus, but I use broccoli because asparagus was and sometimes still is expensive.
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Old 05-12-2005, 03:28 PM   #39
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lemon cake with pastry cream


Ingredients:

For the cake:

1 cups all-purpose flour
1 cup sugar
2 teaspoon baking powder
4 large eggs
1/2 cup lemon juice
1/4 cup olive oil
2 teaspoons lemon zest
1 teaspoon vanilla extract

For the pastry cream:

2 cups milk
6 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1 tablespoon unsalted butter
Preheat the over to 325 F. Butter a 9-inch springform pan and lightly dust with flour.

Combine the flour with 1/2 cup of the sugar, baking powder and salt in a bowl.

In a large mixing bowl, beat the egg yolks, olive oil, lemon juice, lemon zest and vanilla extract until it reaches a smooth consistency. Gradually add the flour mixture and evenly combine the ingredients.

In a medium-sized bowl whisk the egg whites until they foam, then slowly add the remaining 1/2 cup sugar and continue beating the eggs until they are stiff and form peaks. Gently fold the egg whites into the flour-egg yolk mixture, gradually a little at a time until evenly combined. Place the batter in the springform pan, then level the top with a spatula and bake in the preheated oven for 35 to 40 minutes.

Meanwhile, begin preparing the pastry cream by scalding the milk in a small saucepan and bring it almost to the boiling point, then set aside.

In a saucepan, combine the egg yolks, sugar and vanilla extract and vigorously whisk until the eggs stiffen enough to form small peaks. Gradually sift and whisk the flour into the egg yolks until well combined.

Add the warm milk to the flour-egg mixture, then place the saucepan over low heat and continue whisking until it becomes a smooth cream. Cook the cream for a few minutes and gently stir until it begins to bubble and has thickened. Be careful not to burn the cream. Remove from the heat and whisk in the butter and lemon zest. Transfer the cream to a bowl, cover with plastic wrap and let it cool to room temperature.

Check the center of the cake with a toothpick for doneness, then remove it from the oven and cool on a rack.

After the cake is thoroughly cool, carefully open and remove the springform and place the cake on a plate. With a thin, sharp knife, cut the cake into two disks and place the upper disk of cake topside up, on parchment paper. Spread the cooled pastry cream over the bottom half of the cake with a rubber spatula. Carefully pick up the top half of the cake from the bottom of the parchment paper and slide it into position on top of the pastry cream. Refrigerate the cake for at least an hour.

Liberally dust the top of the cake with powdered sugar when ready to serve
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Old 05-12-2005, 09:31 PM   #40
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Quote:
Originally Posted by kitchenelf
Lemon Basil Pasta

1/2 cup Whipping Cream
8 tbl Unsalted Butter, Cut Into Pieces
2 tbl Fresh Lemon Juice, (+ More As Needed)
1 x Clove Garlic (Small), Finely Minced
Coarse Salt
Freshly Ground White Pepper To Taste
Cayenne Pepper To Taste
1 lb Fresh Or Dried Linguine Or Tagliarini
2 tbl Fresh Chives, Finely Minced

Method :

* 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne.
* 2. Meanwhile, bring a large pot of salted water to a boil over high heat.
* Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot.
* 3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce to check for an authoritative tang. Season with more lemon juice, salt, white pepper and cayenne as needed.
* 4. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately.
* NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh tarragon and garnish with whole tarragon sprigs.
I have the same recipe. Except, in the ingredients, mine includes:

2 tablespoons fresh basil; finely minced
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