Recipe: Lemon Tart

~ This is Day 278 ~

In case you were wondering, my time count above in every post is the number of days since lockdown, of this pandemic. I will stop it once life returns to “normal”.

This is a classic tarte au citron, which is lemon tart in French.

For Pâte Sablée (Short Bread dough)

  • 150 g butter (softened to room temperature)
  • 90 g powdered sugar
  • Pinch of salt
  • 2 egg yolks
  • 255 g cake flour (sifted)
  • 1-2 TBS cold water (optional)
  • Butter, as needed, for tart pan

Preheat oven to 350°F.

Using a rubber spatula, flatten out butter and powdered sugar or if you’re lazy like me, put in a bowl of a stand mixer with the paddle attachment and beat until combined. Add yolk one by one and then add sifted cake flour. If you don’t have cake flour, substitute with the following: for every 1 cup of AP flour, remove 1 TBS of it and add 1 TBS cornstarch. Mix slowly to combine. If dry, add the cold water. Form into a ball and flatten it, wrap with plastic and place in refrigerator until firm.

Butter the tart pan and put in freezer.

In between two sheets of parchment paper/plastic wrap/SilPats, roll dough to 1/16 inch or 15 mm. Carefully place into buttered pan, press into place and roll over the top of the pan to remove excess hanging dough.

When using shortbread dough for a tart, you need to bake the tart twice. Once at a higher temperature (cooking the shell) and the second at a lower temperature (cooking the filling/custard). Using a fork, puncture the tart shell with holes. Blind bake with weights for 20 minutes. Remove weights and continue baking until golden. Weights can be any dried legumes or rice wrapped in cheesecloth.

Reserve shell at room temperature before pouring in the tart filling. Lower oven to 300°F.

For the Tart Filling

  • Pinch of flour
  • Butter, as needed
  • 5 eggs
  • 6 lemons: zested, and 150 g juice
  • 200 g granulated sugar
  • 150 g heavy cream

Zest lemons and mix the juices together. Infuse for as long as possible.

In a bowl, add the eggs and sugar. Whisk until fully incorporated. Add cream, mix lightly and continue to whisk. Stir in lemon juice, zest, and pinch of flour. Strain into a clean bowl and skim off as much foam as possible. Transfer to a container that can pour easily before putting it into the cooled pastry shell. There’s going to be an excess amount of liquid, that’s normal. You could make a mini tart with the leftovers, if you want to!

Bake 20-30 minutes. When removing from oven, the custard should jiggle. Cool on wire rack and serve with fresh berries and whipped cream.

If you liked any of my tools and stuff from the video, you can get it yourself with these links:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Recipe: Pandemic Punch

~ This is Day 215 ~

My friend sent me this drink recipe from Saveur magazine and it is literally my new favorite cocktail to drink at home! It’s tart, slightly sweet from the Grand Marnier, and boozy but doesn’t taste “boozy”. This is the Pandemic Punch! You’ve gotta be drinking this, we all need to drink this! If you don’t have Grand Marnier at home, Cointreau and Triple Sec are good substitutes too, according to the magazine. This is great because my Grand Marnier has been sitting on my shelf collecting dust because I used it one time to make a Christmas dessert, however many years ago because time doesn’t mean anything anymore!

To make this Pandemic Punch, just shake equal parts of the following:

  • Gin
  • Grand Marnier / Cointreau / Triple Sec
  • Lillet Blanc
  • Lemon juice

If you liked any of my tools and stuff from the video, you can get it yourself with these links:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Recipe: Garlic Aïoli

~ This is Day 178 ~

Ever had sriracha aïoli and wanted to make it at home? Learn how to make the base to all mayo/aïoli from my YouTube video! Also, mayonnaise is the base to many other sauces, such as tartar sauce, remoulade, rouille, salsa golf, etc…

To make garlic aïoli:

  • 2 egg yolks
  • ½ lemon, juiced
  • 1-2 cups neutral oil (grapeseed, canola)
  • 2 garlic cloves, microplaned
  • Salt, as needed

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

If you ever need ideas for different flavors of mayo/aïoli, go find Pommes Frites in NYC. I’m glad they didn’t close down and were able to move locations after the East Village fire.

Recipe: Sip of Sunshine

~ This is Day 171 ~

This was my first cocktail addition to my Rontini Cocktail menu at the beginning of this pandemic!

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

Cocktail Breakdown

  • Crushed ice, as needed
  • 2 oz. lemon juice
  • 2 oz. pear juice // peach nectar
  • 2 oz. pineapple liqueur
  • 3 oz. Empress gin
  • Garnish options: pineapple chunks skewer // pineapple leaves

Recipe: Love-in-a-Mist

~ This is Day 157 ~

I was bored last Saturday night so I was playing around with new flavors at my bar and surprisingly, I developed a new cocktail! I love it so much!! It’s my new favorite thing to make and drink at home!

This is my second Rontini cocktail to feature lavender. For the past year or so, I’ve been really into herbaceous flavors, again, in cocktails. Six years ago, I was testing out Herbs de Provence in drinks but I think that Herbs de Provence is too overpowering because of its composite of many different herbs. So I have settled on lavender by its lonesome.

If you liked any of my stuff from the video, here are some links for them:

Disclosure: This post contains Amazon Affiliate links. If you click on one and buy something, I receive a small commission at no additional cost to you. All opinions are my own.

To make Lavender Honey Water

  • 1 cup water
  • 1 cup honey
  • ¼ cup lavender

Bring all ingredients in a pot with lid to a boil, turn off heat, and let it cool to room temperature before putting it into the fridge. Strain before using.

Cocktail Breakdown

  • Blueberries (10-15), muddled
  • ½ lemon, juiced
  • 1 oz. lavender honey syrup (from above)
  • 2 oz. Empress gin
  • Seltzer
  • Garnish: blueberry skewer // lavender sprig

Clam Sandwich with Green Goddess

The best clam sandwich that I had was when I went to Cape Cod in the summer of 2016. Fresh clams were shucked, the bellies were separated from the strips, and the bellies were deep-fried. I don’t remember the sauce in the hot-dog bun but all I can remember is that it was the freshest, most succulent, juicy seafood sandwich that I have ever placed in my mouth.

This clam sandwich that I made is nowhere close to the clam belly sandwich that I had in Cape Cod – but it was pretty damn delicious.

This Clam Sandwich was made with Mini Baguettes and I made a Green Goddess sauce and mixed it with lots of fresh Tarragon, Crème Fraîche, Lemon Juice, and Espelette Pepper.

Ocean Trout Tartare

This was the first course to my Friendmas dinner of 2017.

I haven’t done any tartares with ocean trout before, always with tuna/salmon/yellowtail. Ocean Trout compares favorably to salmon and with a taste that is both milder and richer at the same time. So why ocean trout this time? Because I just wanted to.

Here is Ocean Trout Tartare with Meyer Lemon Zest, diced Jalapeño, and cut Chives, sitting on a bed of sliced Persian Cucumbers, topped with Rice Krispies and micro greens, served with homemade Japanese Sweet Potato Chips.

Merry Christmas & Happy Holidays!

Plans for Friendmas 2017

This is actually my first Friendmas dinner party! I haven’t had a Christmas Eve off in six years!!! It’s been a weird year and it’s weird to have both eves on a Sunday.

But since I usually go all out during my Friendsgiving dinner parties, I am going light with this dinner. I came up with this menu in one evening.

Ocean Trout Tartare
Meyer Lemon, Jalapeño, Rice Krispies
(1st course)

Duck with 5 Spice
Celeriac Purée, Pommes Fondant, Shanghai Bok Choy
(2nd course)

Cheesecake with Citrus
Mascarpone Mousse,
Streusel, Citrus Sorbet
(3rd course)

Excited!!

Plans for Friendsgiving 2017

I’m a month late this year… I usually have my Friendsgiving menu ready in August – I like to plan early!

Goat’s Milk Ice Cream, Pumpernickel Soil, Lemon Foam, Microgreens
(1st course)

Dill-Brined Halibut with Farro, Sun-Dried Tomato, Pine Nuts, Micro Chervil
(2nd course)

Butternut Squash Velouté, Black Trumpets, Chanterelles, Toasted Pepitas & Chives
(3rd course)

Duck Carnitas, Pickled Onions, Watermelon Radish, Serrano, Cilantro, Lime, Tortillas
(4th course)

Warm Pear Tart, Candied Pecans, Maple Ice Cream
(5th course)

 

 

Recipe: Saffron Aïoli

Traditionally, aïoli is an emulsion of oil and garlic. When I use the term “aïoli”, it is an emulsified sauce containing oils, egg yolks, water, and flavorings, such as saffron or paprika.

Creates 1 pint.

  • Pinch of saffron
  • ½ lemon, juiced
  • 2 egg yolks
  • 1 pint neutral oil, such as grapeseed
  • Salt
  • Iced water, as needed

In a small bowl or container, infuse the saffron threads with the lemon juice. In a food processor/Robot Coupe, add the yolks and the lemon-saffron mixture, pulse until combined. Add the oil very slowly, in a steady stream, drop by drop until an emulsified base has formed. *Add a tiny splash of iced water (1 tsp). Once the yolks and oil have formed a stable base, you can pour the rest of the oil in. Season with salt and taste/adjust.

*Adding iced water to aïoli prevents it from breaking and also it thins out the aïoli, if you don’t want your aïoli to be too thick.

Sample dishes: