![]() Abrams, $40)Ĭlif Family Winery, 709 Main St., St. Janet Fletcher, “Gather: Casual Cooking from Wine Country Gardens” (Harry N. Recommended wine pairing: Clif Family Arriva Petite Sirah Dessert Wine. Serve immediately so the crust stays crisp. Top with the remaining lemon curd and garnish with the reserved berries and a mint sprig. Repeat the layering of lemon curd, crust, and berries. Spoon macerated berries and juices on top, using about half of the berry mixture. Top the curd with poppy seed crust pieces, using about half of the pieces. Put a scoop of lemon curd in each of six to eight clear glass cups or parfait glasses, using about one-third of the curd. Let macerate at room temperature for about 30 minutes to draw some juices out of the berries.Īssemble the parfaits: Set aside a few blueberries to garnish each serving. Make the macerated berries: In a bowl, gently stir together all the ingredients until the sugar dissolves. You can make the curd a day ahead and refrigerate it. Let cool to room temperature, then refrigerate until chilled. Transfer it to the chilled bowl and cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. TasteFood: When life gives you stone fruit, make a crisp Immediately remove from the heat and whisk the curd for a minute or so to cool it. Do not allow the curd to boil or it will curdle. Cook, whisking almost constantly and scraping down the sides of the bowl or pan occasionally, until the mixture visibly thickens and registers 178 to 180 degrees on an instant-read thermometer. Pour the mixture into the top of a double boiler and set over (but not touching) simmering water. Put all the curd ingredients into a blender and puree until completely smooth. Make the Meyer lemon curd: Put a bowl into the refrigerator to chill. ![]() Store in an airtight container at room temperature until you are ready to assemble the parfaits. Gently break the crust into pieces small enough to fit in your serving glasses. Let cool on a wire rack to room temperature. Bake until golden brown, 20 to 30 minutes. Pierce the dough in several places with a fork. Transfer the rolled dough to a baking sheet. The shape doesn’t matter as long as it will fit on your pan. On a lightly floured work surface, roll the dough out 1/4 inch thick. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly. ![]() Handling the dough as lightly as possible, shape it into a flattened disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 1 day. Pulse just until the dough begins to come together, adding another 1 tablespoon cream if the dough seems dry. Whisk together the egg yolk and 2 tablespoons of the cream, then drizzle them evenly over the dry mixture. Add the butter and pulse just until the mixture resembles coarse meal. Make the poppy seed crust: In a food processor, combine the flour, sugar, poppy seeds and salt and pulse to blend. 1⁄2 cup cold unsalted butter, in small piecesģ⁄4 cup Clif Family Meyer Lemon Marmalade or other marmaladeġ⁄2 cup plus 2 tablespoons unsalted butter, at room temperature, in small piecesĦ to 8 fresh mint sprigs, for garnish DIRECTIONS
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