Hey, Big Boy, my Meyer lemons are starting to turn yellow, in another few weeks they’ll be golden, approaching orange.
*wink* *wink*
Hey girl.. Happy days are here again, we’re posting recipes and drinking beer again.. So lets get started..
Green Bean Italiano
1/2 cup fresh breadcrumbs
1/2 cup plus 2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Finely grated zest of one Meyer lemon
1/4 cup fresh Meyer lemon juice
1/4 cup heavy cream
2 lb. fresh green beans, trimmed
Heat the oven to 350°F. In a small bowl, toss the breadcrumbs with 2 Tbs. of the oil, a generous pinch of salt, and a few grinds of pepper. Arrange in a single layer on a rimmed baking sheet and toast until golden brown, about 10 minutes. Let cool and then transfer to a bowl and mix in the cheese.
In a medium bowl, whisk the lemon zest and juice, cream, 1/2 tsp. salt, and 1/4 tsp. pepper. Slowly whisk in the remaining 1/2 cup oil.
Bring a large pot of salted water to a boil over high heat. Cook the green beans in the boiling water until tender, 4 to 6 minutes; drain well.
Toss the beans with the vinaigrette. Taste and adjust the seasoning if necessary. Transfer the beans to a serving platter and sprinkle with the breadcrumbs.
Make Ahead Tips
The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
Raspberry, Meyer Lemon, Tart
For the crust
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup plus 3 Tbs. granulated sugar
3 large egg yolks
1/2 tsp. pure vanilla extract
3 cups organic all-purpose flour
1/2 tsp. sea salt
For the frangipane (A ground almond cream)
1-3/4 oz. almond paste
3-1/2 Tbs. unsalted butter
1/2 cup confectioners’ sugar
1 large egg, at room temperature
1/4 tsp. pure vanilla extract
1 heaping Tbs. organic all-purpose flour
Pinch of sea salt
For the lemon custard
1/3 cup granulated sugar
1 tsp. organic all-purpose flour
1/4 cup Meyer lemon juice
1 large egg
2 large egg yolks
1/4 cup heavy cream
Pinch of sea salt
1-1/2 tsp. Meyer lemon zest
To finish the tart
1 pint fresh raspberries
1 cup heavy cream, whipped to soft peaks
1/2 cup almonds, toasted and roughly chopped
Make the dough:
In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium speed. Beat in the egg yolks, one at a time.
Add the vanilla. Add the flour and sea salt and mix until the dough just comes together. Form the dough into a disk, wrap in plastic wrap and chill for at least 1 hour.
Make the frangipane:
In the bowl of an electric mixer, using the paddle attachment, beat the almond paste on medium speed.
Alternate adding the butter and confectioners’ sugar, a little at a time, and scrape down the sides of the bowl with a rubber spatula frequently; this will help to break up any lumps of almond paste.
Beat in the egg and vanilla. When the mixture is light and fluffy, add the flour and sea salt and mix until just combined.
Make the lemon custard:
In a mixing bowl, whisk together the sugar and flour. Whisk in the lemon juice, egg and egg yolks, then the cream and sea salt.
Strain through a fine-mesh sieve, stir in the lemon zest and set aside.
Assemble and bake the tart:
Preheat the oven to 375°F.
Tear off small pieces of dough and press them into the sides and bottom of an 8-inch fluted tart pan with a removable bottom.
Keep pressing in pieces until the entire pan is covered with a 1/4-inch-thick layer of dough. Bake for 10 to 12 minutes, until the crust is just golden. Remove and let cool.
Spread the bottom of the tart shell with a 1/2-inch-thick layer of frangipane. Return the tart to the oven and bake for another 10 to 15 minutes, until the frangipane is set.
Turn the oven temperature down to 325°F. Sprinkle the raspberries on top of the frangipane. Stir the lemon custard and carefully pour it over the frangipane.
Bake the tart until the custard does not wiggle when you gently nudge the pan, about 20 minutes.
Remove and cool to room temperature. Serve each piece with a dollop of whipped cream and sprinkle with toasted almonds.