Wednesday, January 6, 2010
Lemon Tartlets
Cream-puff pastry baked in muffin cups forms the base for these pretty lemon-filled tartlets. If you'd like, garnish with fresh violet petals or candied violets.
Ingredients
Lemon Curd
1 large egg
2 large egg whites
3/4 cup sugar
2/3 cup lemon juice, (4 lemons)
1 tablespoon freshly grated lemon zest
2 tablespoons butter
Pastry Shells
1 cup water
2 tablespoons canola oil
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
4 large egg whites
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
Preparation
1.To make lemon curd: Whisk together 1 egg, 2 egg whites, 3/4 cup sugar, lemon juice and zest in a heavy-bottomed, medium saucepan. (If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.) Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. (The curd will become thicker as it cools.) Transfer to a bowl and let cool. Cover and refrigerate until chilled.
2.To make pastry shells: Place oven rack in the upper third of the oven; preheat to 375°F. Lightly oil 24 three-inch muffin cups or coat them with cooking spray.
3.Combine water, oil, 2 tablespoons sugar and salt in a medium saucepan; bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
4.Whisk together 2 eggs, 4 egg whites and vanilla in a measuring cup. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. (The batter may seem lumpy.)
5.Place about 1 tablespoon pastry into each prepared muffin cup. Dip a spoon in cold water and press the pastry into the sides of the cups. With moistened fingers, press the pastry partway up the sides of the cups, forming 3/8-inch-thick shells.
6.Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake until puffed and golden, 10 to 15 minutes longer. Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool.
7.To assemble tartlets: Not more than 1 1/2 hours before serving, spoon about 1 tablespoon lemon curd into each tartlet shell and dust with confectioners’ sugar.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.
Nutrition
Per serving: 163 calories; 6 g fat (2 g sat, 2 g mono); 58 mg cholesterol; 24 g carbohydrates; 5 g protein; 0 g fiber; 94 mg sodium; 74 mg potassium.
Nutrition Bonus: Selenium (16% daily value).
1 1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat
Ingredients
Lemon Curd
1 large egg
2 large egg whites
3/4 cup sugar
2/3 cup lemon juice, (4 lemons)
1 tablespoon freshly grated lemon zest
2 tablespoons butter
Pastry Shells
1 cup water
2 tablespoons canola oil
2 tablespoons sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 large eggs
4 large egg whites
1 teaspoon vanilla extract
Confectioners' sugar, for dusting
Preparation
1.To make lemon curd: Whisk together 1 egg, 2 egg whites, 3/4 cup sugar, lemon juice and zest in a heavy-bottomed, medium saucepan. (If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.) Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes. (The curd will become thicker as it cools.) Transfer to a bowl and let cool. Cover and refrigerate until chilled.
2.To make pastry shells: Place oven rack in the upper third of the oven; preheat to 375°F. Lightly oil 24 three-inch muffin cups or coat them with cooking spray.
3.Combine water, oil, 2 tablespoons sugar and salt in a medium saucepan; bring just to a boil over medium heat. Remove from the heat and add flour all at once. Stir with a wooden spoon until the mixture forms a smooth mass. Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
4.Whisk together 2 eggs, 4 egg whites and vanilla in a measuring cup. Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated. Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon. (The batter may seem lumpy.)
5.Place about 1 tablespoon pastry into each prepared muffin cup. Dip a spoon in cold water and press the pastry into the sides of the cups. With moistened fingers, press the pastry partway up the sides of the cups, forming 3/8-inch-thick shells.
6.Bake for 5 minutes. Remove from the oven and prick the centers of the shells with a fork. Return to the oven and bake until puffed and golden, 10 to 15 minutes longer. Loosen shells with a table knife or small metal spatula and transfer to a wire rack. Let cool.
7.To assemble tartlets: Not more than 1 1/2 hours before serving, spoon about 1 tablespoon lemon curd into each tartlet shell and dust with confectioners’ sugar.
Tips & Notes
Make Ahead Tip: Cover and refrigerate the curd (Step 1) for up to 2 days. The shells (Steps 2-6) can be stored, well-wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temperature for 1 hour before filling.
Nutrition
Per serving: 163 calories; 6 g fat (2 g sat, 2 g mono); 58 mg cholesterol; 24 g carbohydrates; 5 g protein; 0 g fiber; 94 mg sodium; 74 mg potassium.
Nutrition Bonus: Selenium (16% daily value).
1 1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1 other carbohydrate, 1/2 lean meat, 1 fat
Lemon Verbena Cheesecake
Ingredients
Crust
20 vanilla wafers, (see Ingredient note)
1 tablespoon canola oil
Filling
16 ounces 1% cottage cheese, (2 cups)
8 ounces reduced-fat cream cheese, (Neufchatel), cut into pieces
1 cup sugar
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
Pinch of salt
3 large eggs, lightly beaten
2 tablespoons finely chopped fresh lemon verbena, or lemon balm (see Tip)
Topping
2 quarts fresh strawberries
2 tablespoons sugar
Lemon verbena or lemon balm sprigs for garnish
Preparation
1.Preheat oven to 325°F. Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.
2.To prepare crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press the crumb mixture evenly into the bottom of the prepared pan. (Rinse and dry the workbowl.)
3.To prepare filling: Process cottage cheese in the food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust.
4.Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.
5.Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.
6.To prepare topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.
7.To serve, place cheesecake on a platter and run a knife around the inside of the pan; remove pan sides. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Top each serving with strawberries and juice and garnish with another sprig of verbena (or lemon balm).
Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 2 days.
Ingredient note: To avoid trans-fatty acids, look for brands that do not contain partially hydrogenated canola oil, such as Mi-Del Vanilla Snaps (found in natural-foods stores and large supermarkets).
Tip: If you cannot find lemon verbena or lemon balm, use 1 tablespoon freshly grated lemon zest instead.
Nutrition
Per serving: 188 calories; 6 g fat (3 g sat, 1 g mono); 51 mg cholesterol; 27 g carbohydrates; 7 g protein; 2 g fiber; 226 mg sodium; 149 mg potassium.
2 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fruit, 1 lean protein, 1 fat
Salmon Chowder
The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends its own distinctively different and appealing character to the soup. Even if you don’t keep instant mashed potatoes in your pantry, it’s worth picking some up for this soup. They give the soup a thick, chowder texture without any heavy cream or butter. Leftover mashed potatoes work too, but give a slightly less-velvety texture.
Ingredients
1 tablespoon canola oil
1/3 cup chopped carrot
1/3 cup chopped celery
4 cups reduced-sodium chicken broth
1 1/2 cups water
1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Preparation
1.Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
2.Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
Tips & Notes
Notes: Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice.
Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Nutrition
Per serving: 115 calories; 5 g fat (1 g sat, 2 g mono); 27 mg cholesterol; 4 g carbohydrates; 15 g protein; 2 g fiber; 552 mg sodium; 496 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (25% dv), source of omega-3s.
Exchanges: 1 starch, 1 vegetable, 2 lean meat
1 tablespoon canola oil
1/3 cup chopped carrot
1/3 cup chopped celery
4 cups reduced-sodium chicken broth
1 1/2 cups water
1 12-ounce skinned salmon fillet, preferably wild-caught (see Note and Tip)
2 1/2 cups frozen cauliflower florets, thawed and coarsely chopped
3 tablespoons chopped fresh chives or scallions, or 1 1/2 tablespoons dried chives
1 1/3 cups instant mashed potato flakes (see Note), or 2 cups leftover mashed potatoes
1/4 cup chopped fresh dill, or 2 teaspoons dried tarragon
1 tablespoon Dijon mustard
1/4 teaspoon salt
Freshly ground pepper to taste
Preparation
1.Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
2.Stir potato flakes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.
Tips & Notes
Notes: Instant mashed potato flakes is not a product that we typically use in our recipes, but we love how it gives creamy texture to soup without adding extra fat. Look for a brand that has the fewest ingredients possible (and therefore little to no artificial additives or flavoring). At our local market, the store brand was the best choice.
Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
Tip: To skin a salmon fillet, place on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
Nutrition
Per serving: 115 calories; 5 g fat (1 g sat, 2 g mono); 27 mg cholesterol; 4 g carbohydrates; 15 g protein; 2 g fiber; 552 mg sodium; 496 mg potassium.
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (25% dv), source of omega-3s.
Exchanges: 1 starch, 1 vegetable, 2 lean meat
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