Lemon Tart

Lemon Tart

• one 9-inch pre-baked tart shell
• 1/2 cup lemon juice 
• zest of 1 lemon
• 1/2 cup sugar
• 6 T. butter, cut into bits
• 2 large egg yolks
• 2 large eggs

 Preheat oven to 350 F
In a medium non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. In a small bowl, beat together the eggs and the yolks. When the butter is melted, temper in the eggs and cook until thickened and begins to bubble around the edges. Pour the lemon curd into the pre-baked tart shell. Smooth the top of the tart and pop it in the oven for five minutes, just to set the curd. Remove from the oven and let cool before slicing. If desired serve with whipped cream.

Pecan Pie

• 1 cup dark brown sugar
• 2/3 cup Lyle's Golden Syrup
• 1 tbls Frangelica
• 4 tbls butter
• 3 eggs
• 1/4 cup cream
• 1/4 tsp salt
• 1 1/2-2 cups pecans, toasted and coarsely chopped

 Heat oven to 350 degrees F and place rack in the bottom third of the oven. Toast pecans for 8 minutes until lightly browned and fragrant, Allow to cool, then chop coarsely. 

In a large saucepan, heat the brown sugar, syrup, liqueur and butter until boiling, stirring constantly. Remove from heat and let cool until tepid. Meanwhile, in a separate bowl, whisk the eggs, Beat the eggs, salt and cream into the cooled syrup mixture. Remove the chilled pastry crust from the fridge and distribute the chopped pecans. Pour the filling over the nuts.

Bake for about 45 minutes until filling is just set. A toothpick inserted into the center of the pie should come out clean.

Tiramisu

• 1/2 cup strong coffee
• 1 1/2 tsp sugar
• 1/2 tbls Frangelica
• 1/2 tbls Creme de Caoco 
• Combine in a flat, shallow dish.

• 1/2 cup heavy cream
• 1/2 cup mascarpone cheese
• 1 1/2 tbls sugar
• 1 tsp vanilla
• Add all ingredients to mixing bowl and beat to soft peaks.

Ladyfingers

• 1/2 c. flour
• 1 1/2 T. cornstarch
• 3 eggs, separated
• 5 T. sugar
• 1/8 tsp cream of tartar
• 1/2 tsp vanilla
• powdered sugar

Beat egg yolks with 2 T. sugar until thick and very pale. Beat in vanilla. Sift flour and cornstarch together ocer mixtur, but do not fold in yet. I second bowl, whip whites until foamy; add cream of tartar. Slowly add remaining sugar. Beat to stiff peaks. Fold whites into flour mixture in three batches, just until incorporated. Pipe into 3 inch long strips, one inch apart, on papered sheet pan. Dust with powdered sugar. Bake 8-10 minutes until firm and spongy, but not brown. DO NOT ALLOW LADY FINGERS TO BROWN.

To assemble
Dip ladyfingers briefly into coffee mixture and pace in the bottom of the serving vessel. Spread a layer of cheese mixture over this. Top with semi sweet chocolate bits. Repeat. If desired, dust with cocoa powder before serving.

Pumpkin Pie

• 16 oz. pumpkin puree 
• 1/3 - 1/2 cup brown sugar (depending on how sweet you want it)
• 2/3 cup heavy cream
• 7 tbls sweetened condensed milk
• 7 tbls evaporated milk
• 3 eggs
• 1/4 tsp vanilla
• 1 1/2 tsp ginger
• 1 tsp cinnamon
• 1/8 tsp cloves
• 1 tsp nutmeg
• 1/8 tsp salt

Preheat oven to 325 degrees F. Cook pumpkin with brown sugar for 20 minutes until thickened and slightly darker. Dump in all the spices and vanilla extract. Remove from heat. Whisk together cream, milks, and eggs in a bowl. Pour milk and egg mixture into the pumpkin whisking constantly. Pour into unbaked pie shell. Bake for 50 minutes. Allow 1 hour to cool. Serve with whipped cream if desired.

Peach Crisp

• 6 cups peeled, sliced fresh peaches
• 3/4 cup flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup butter
• 1/4 cup rolled oats, ground but not powdered

Blend flour, oats, salt, cinnamon and sugar. Cut in butter. Sprinkle over peaches. Bake at 375 degrees for 45 minutes.

Blueberry Pie

• 4 cups blueberries
• 1/4 cup sugar
• 1/2 cup water
• 3 1/2 tbls cornstarch
•  Pinch of salt
• 1 cup cream, whipped
• 1 tbls butter
• Blind-baked pie shell

Mix cornstarch, sugar and salt, Add water and 1/2 cup blueberries. Cook and stir until thick. Add butter and remaining berries. Cool. Pour into pie shell and top with whipped cream.

Lemon Squares

• 1 cup flour
• 1/2 cup butter
• 1/4 cup powdered sugar 

Mix and press into an 8 x 8 inch pan. Bake 20 minutes at 350 degrees. 

• 2 eggs, beaten 2 tbls lemon juice
• Zest of 1 lemon
• 1 cup of sugar
• 2 tbls flour
• 1/2 tsp baking powder 

Mix together and pour into baked crust. Bake at 350 for 25 minutes. Cool.

• Juice of one lemon
• 1/2 cup sugar

Stir together and pour over square. Allow to set. Cut into squares

Brownies

• 1 cup sugar
• 1/2 cup butter 
• 1/2 cup flour
• 2 eggs
• 2 oz. unsweetened chocolate
• 1/2 tsp salt
• 1 pinch cinnamon
• 1 tsp vanilla

Heat oven to 325 degrees F. Grease an 8 x 8 inch cake pan. Beat eggs till light and fluffy. Beat in sugar until well blended and the mixture is thick and foamy. Melt butter and chocolate. Gradually pour into egg mixture, stirring constantly. Add vanilla. Add flour, cinnamon and salt. Pour batter into pan and bake for 25 minutes. Do not overcook. These should be dense and fudgy. Cool slightly before cutting.

Moroccan Chicken

• 3 cups hot cooked couscous or rice
• 1 tbls oil
• 1/4 cup chopped almonds
• 2 garlic cloves, minced
• 8 poached chicken thighs, skin removed (or leftover rotisserie chicken)
• 1-2 cups salsa
• 1/4 cup water
• 1/2 - 1 cup dried fruit
• olives
• 1 tbls honey
• 3/4 tsp cumin
• 1/2 tsp cinnamon
• 2 tsp curry powder
• 1/2 tsp salt

Cook couscous as directed.

Heat oil in large skillet over medium-high heat until hot. Add almonds; cook 1 to 2 minutes or until golden brown. Remove from skillet; set aside.

In medium bowl mix everything except chicken. Add sauce to skillet; add chicken; cook till hot. Serve over couscous and top with roasted almonds.

Birdie's Basil Pesto

• 1 packed cup fresh basil leaves
• 1/2 cup pinon nuts
• 2 cloves garlic

Pulse food processor until roughly chopped. Turn on and drizzle in: 2/3-1 cup olive oil.

STOP, add:

• 1/2 cup shredded Parmesan cheese
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Dash of Tabasco sauce

Turn on processor and add: 2 tbls red wine vinegar