When life gives you lemons, you squeeze them and make something good.
I have a list of recipes to work on and post for the remainder of the summer. I’ve never had a list like this before. Planning ahead is totally unlike me, but my brain capacity seems to be diminishing by the day. And ideas come to me as quickly as they fade. Lemonade was not on the list for this summer. Until last week, when we found a pile of lemons on our doorstep. Read more
So excited to finally share what I’ve been concocting this week! I’m guest posting over at Baking with Basil, so you’ll have to head on over there to get the full scoop, pun intended. But first—can I tell you that this ice cream tastes absolutely incredible despite what you may be thinking. And the lemon wafer cookie just puts it over the top. Basil. Who would of thought? Thankfully, Brooke had faith in me. She is one brave lady! While you’re there, stay awhile and check out all of her great recipes. Bon Appetit!
In a heavy bottomed sauce pan, combine milk puree, half and half, heavy cream, 1 cup of sugar, and salt. Whisk to combine. Give it a little taste to make sure you have enough salt.
In a bowl, whisk together egg yolks and 1/4 cup of sugar.
Over medium-high heat, heat milk mixture until sugar dissolves and begins to simmer. Slowly pour about one cup of the simmering milk mixture into the egg mixture, whisking constantly to temper the eggs (a.k.a. cook the eggs without scrambling them). Add egg mixture to sauce pan, stirring occasionally for about 5 minutes. Turn heat off. Add vanilla extract.
Pour mixture in a large bowl. Cover and place in fridge to cool, about 3 hours. To speed up the cooling process, place bowl in an ice bath in the fridge, or place in the freezer sans ice bath.
Once mixture is cold, make ice cream according to your machine’s instructions.
Serve with a lemon wafer cookie (purchase at Whole Foods) and a sprig of basil if you wish.
Oh nuts! I’ve been keeping a secret from you. A good kind of secret. Not the bad kind. Who am I kidding? I’m no good at keeping secrets. I’ve already spilled the beans. Can you guess what it is?
Drum roll please…Oh! Nuts. That’s my secret! Or should I say, my secret weapon. I’ve been dying to try a couple new recipes that call for almond flour, and they were nice enough to send me some. I’ve made my own almond flour before, but let me tell you, it’s tedious. Blanch almonds. Peel off skins (this takes forever!). Blend up finely. Who knew you could buy almond flour? This stuff is a time life saver! And it makes some darn good tarts.
Mini Almond Tarts with a Strawberry on Top yields 12 3-inch brioche molds
Almond Tart Dough recipe from Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons confectioners’ sugar
1/2 large egg, beaten
1 cup all-purpose flour
1/2 cup plus 1 tablespoon almond flour
1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and sugar until well combined. Add egg and mix, scraping down the sides of the bowl as necessary.
2. In a medium bowl, combine both flours. With the mixer on low speed, add flours all at once; mix until well combined.
3. Turn dough out onto work surface and form into two disks. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours and up to overnight.
4. Once dough is ready, preheat oven to 350°.
5. Place dough on a floured work surface, sprinkle dough with flour, and roll out to 1/4-inch thick. (You may have to wait until dough comes closer to room temp in order to roll out.) Cut out 12 circles using a 3 1/4-inch round cutter, re-rolling dough if necessary. Place each circle in a mini 3″ brioche mold, gently pressing down on the bottom and sides. Place filled molds on a baking sheet; transfer to a freezer for 20 minutes.
6. Transfer baking sheet to oven and bake tart shells until just golden brown, 12 to 15 minutes. Transfer tart shells, in their molds, to a wire rack to cool completely.
Almond Pastry Cream recipe adapted from America’s Test Kitchen 2 c. half and half
1/2 c. sugar
Pinch of salt
5 egg yolks
3 tbsp. cornstarch
4 tbsp. unsalted butter, cut into 1/2″ pieces and chilled
1 tsp. almond extract
1.Bring half and half, 6 tablespoons of the sugar, and salt to a simmer in a saucepan over medium-high heat, stirring occasionally.
2. In a separate bowl, whisk together egg yolks, cornstarch, and remaining 2 tablespoons of sugar until smooth. Once half and half begins to simmer, slowly whisk one cup of the simmering half and half into the egg yolk mixture to temper, stirring constantly. Once combined, slowly whisk mixture back into the simmering sauce pan. Turn heat down to medium, and whisk constantly for about 30 seconds. Lava like bubbles will begin to burst on surface.
3. Remove pan from heat, and stir in chilled butter and almond extract. Transfer to bowl, and place plastic wrap directly on surface. Refrigerate until firm, about 3 hours.
4. After pastry cream is chilled, pipe or scoop into prepared almond tarts.
5. Prepare strawberries by chopping off end with stem. Set strawberry up on flat side, and make thin slices almost cutting to bottom. Squeeze strawberry in center to fan out and set in pastry cream.
6. Cover and refrigerate. Serve chilled.
TIPS • Tart dough and pastry cream can be made up to 2 days in advance.
• Tart shells can be cooked one day in advance. Cover and leave at room temperature.
• Assemble tarts day of serving, no earlier.
Can you tell I’m a little obsessed with almonds right now? Last post—almond sugar cookies. Next post—it’s a secret (I guess I’m full of secrets these days, good ones though). But I can tell you, almond flour will be present.