Lavender Lemon Tart with Earl Grey Meringue

Lavender Lemon Tart with Earl Grey Meringue

  • 1¼ cups flour
  • Pinch salt
  • ¾ cup, divided + 1/3 cup sugar
  • 4 oz. cold butter, ½-inch dice
  • 3 egg yolks, divided
  • 1 t. vanilla
  • 2 whole eggs
  • Zest from 1 lemon
  • 3 oz. lemon juice
  • 1½ t. lavender buds, divided
  • 4 oz. butter, diced
  • 2 egg whites
  • 1 t. Earl Grey tea

1) Combine flour, salt and ¼ cup sugar. Incorporate 4 oz. cold ½-inch dice butter until mixture looks like coarse meal. Add 1 egg yolk and vanilla. Stir; briefly knead to form dough. Wrap in plastic; refrigerate 30 minutes. Roll out ¼-inch thick. Line tart pan with dough; line with parchment paper, fill with baking beans. Blind bake at 300°F until edges begin to brown. Gently remove beans with parchment paper; continue to bake until light golden-brown.
2) Combine eggs, 2 egg yolks, ½ cup sugar, lemon zest and juice, and ½ t. lavender buds over bain-marie. Cook until thick, whisking occasionally. Whisk in 4 oz. diced butter; strain into tart shell. Bake at 300°F until set, 5-10 minutes.
3) Combine egg whites and 1/3 cup sugar in bowl of mixer. Whisk on double boiler until sugar dissolves and mixture is hot. In mixer, whip on high until light, glossy and fluffy. Whisk in Earl Grey tea.
4) To assemble, toast 1 t. lavender buds in pan until just begin to color (to release flavor and aroma). Pipe meringue on tart; torch gently. Garnish tart with lavender buds.

Reprinted with permission from the American Culinary Federation and Credit: Mollie Katzan, Cookbook Author/Artist
The National Culinary Review, February 2010

Fit Crunch Bars

Fit Crunch Bars

  • 2 T. olive oil
  • 1 medium-sized onion, minced
  • 1 medium-sized celery stalk, minced
  • 1 large carrot, diced
  • 1 t. salt, divided (or to taste)
  • About 10 large mushrooms (white or cremini), minced or sliced
  • 1-2 handfuls fresh green beans, trimmed, cut in 1-inch pieces
  • 2 T. minced garlic
  • 1 t. dried or 1 T. fresh oregano or marjoram
  • 2-3 stalks ruby chard, chopped (include stems, keep separate)
  • 6 cups low-sodium vegetable broth
  • 2 small (6-inch) zucchini, diced or sliced
  • ½ cup (packed) minced fresh basil leaves
  • 1 (15-oz.) can navy or pea beans, thoroughly rinsed, drained
  • Freshly ground black pepper, to taste
  • Lemon wedges
  • Walnut/Parmesan Crisps (recipe follows)
  • Walnut/Parmesan Crisps
  • ¹/3 cup grated Parmesan
  • ¹/3 cup coarsely ground walnuts
  • Nonstick spray (canola- or olive-oil based)

– Preheat oven to 350 degrees. Spray a cookie sheet with cooking spray.
– Grind oats in a food processor and place in a mixing bowl along with the flour, baking soda and salt.
– In a separate mixing bowl, beat the butter with an electric mixer until fluffy. Add oil, sugar, brown sugar, egg and vanilla extract. Beat until smooth, then add to the bowl (with the mixer running) the dry ingredients. Beat on low speed until all ingredients are mixed.
– Form tablespoon size cookie dough balls and place them on the sprayed sheet about 1 inch apart. Bake the cookies for about 12-15 minutes, until cookies are golden on top.
– Place the sliced Fit Crunch Bar pieces in the center of each cookie and slightly push the slices into the cookies, allow slices to stick. Allow cookies to chill and serve.

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