Lemony Almond Tart

I was in baking mode last night... well the urge started around 7 o'clock lastnight and ended around 3 o'clock today. I went through my "To bake list" and it was on from there. I call my kids up and told them to put their orders in while I'm was in 'bake mode'. One said cheesecake, one ordered chocolate chip cookies, and one said brownies...DONE and DONE!!!

This tart was one of five desserts I baked today, and it loaded with the tangy taste of lemon, surrounded in a buttery nutty crust and yes you can taste each savory flavor. Then, dust it with powder sugar and BAM!!! it is done.  

With this tart you can serve 6 generous slices or 8 regular slices.....BUT, if you were having a more sophisticated gathering I suggest slicing it into 12 slices but I made this lemon tart to say, "Go big or go sit down"!

Here's what you'll need...

First, toast 1/2 cup sliced almonds according to the package then set aside, now get ready items needed for the 'The Crust'

~ 1 cup AP (all purpose) flour

~ 1/2 cup freshly toasted sliced almonds

~ 1/4 cup white sugar

~ 6 TBSP cold butter

~ 1/2 tsp. almond extract

~ 1/4 tsp. salt

***** I used 2 TBSP ice water but, keep the on hand just in case you keep need more.

Now, grate 2TBSP of lemon, it took me 4 lemons so...

Here's what needed for the 'The filling'

~ 3 eggs

~ 3 egg yolks

~ 2 TBSP grated lemon

~ 3/4 cup lemon juice

~ 1 cup sugar

~ 2 TBSP fresh grated lemon peel

~ dash of Salt

~ 6 TBSP cold cubed butter

Using a fluted pan with removable bottom, butter the insuring to butter all the flutes...

Now...

Place the AP flour, toasted almonds, butter, sugar, vanilla extract, and salt into a food processor and pulse until blended. Then, add the water 1TBSP at a time until the mixture forms a doughy consistency

Now...

preheat the oven to 400°

Dump the dough in the prepared fluted pan

...and press the dough into the bottom and up the side (I pressed my dough over halfway up the sides to have a more thinner look but, the dough can go halfway up to give the tart a more fuller look)...

Do a 'blind bake' on the crust by placing parchment paper over the bottom then adding penines to prevent the crust from bubbling up and leaving air pockets.

Now, bake for 15 - 20 minutes or until crust us brown, remove from over allow to cool on rack and lower the oven temperature to 325°

Now, over medium heat using a small to medium sized saucepan with a heavy bottom use a whisk and blend well the eggs, egg yokes, sugar, lemon juice, lemon peel, and salt...

once the mixture is blended add the butter whisking constantly as the mixture thickens and is able to coat the back of a spoon, remove from heat...

Now, pour mixture in cool crust and bake at 325° for 8 - 12 minutes or until the middle is set, remove from oven allow to cool on rack

**I allowed the tart to cool about hour before putting it in the refrigerator for 4 hours to chill and fully set 

Decorate, photography, and serve

ENJOY!!!

Ginger beef lumpias

Wow... I use to make these for my kids when they were young. On my children side of the family exist a rich Phillipino descent and I tried to keep up with their food culture like Pancit, Adobo, Bibingka, and Flan. But, today I called it 'Deep fried Friday'...

 

these are not as complicated as people think, I made these so much it they became apart of the weekly menu when my kids were growing up. Today my daughter Chanel and her friend Aisha stopped by with my granddaughter Dionii (the only granddaughter thus far), and she notice the Lumpia wrappers on the counter defrosting and said, "mom I remember you use to make these a long time ago, I remember you dapping the water around the edges with the water in that little white bowl..." we laughed because that was my favorite little white bowl almost perfect just for that purpose.

 

To make these crispy rolls of beef & veggies you'll need:

****this recipe yield enough filling for approx. 56 Lumpias

 

*1 lb. ground beef 

*1 lb. ground pork

*2 pack Lumpia wrappers thawed and the wrappers seperated

*1/2 head cabbage sliced to shreds

*soy sauce to taste

*approx. 1TBSP crushed garlic + more to taste

*approx. 1 TBSP squeezable ginger + more to taste

*2 large carrots grated

*1 onion diced

*1 medium bag bean sprouts

*1 - 2 TBSP of EVOO

 

Now let's get cooking

-brown the ground beef and the pork sausage together, this will allow the seasoning of the pork and the beef to marry into each other, once the meat is well blended, crumbled, and done set aside (I found that the meat I purchased from the Food Basket didn't produce a lot of dipping) do not drain the drippings well help add the flavor.

 

In a separate lager deep skillet heat the EVOO over medium heat add the onions and cook until for about 5 minutes then add the garlic and ginger stirring to mix well and cook until onion are almost transparent

 

Now, add the cabbage toss and mix well, cook the mixture until well incorporated and cook for about 5 minutes 

 

Now, add the carrots and mix well allowing the mixture to cook and stirring to prevent burning, cook for about 5 minutes

 

Add the meat mixture and its drippings to the vegetable mixture and cook for about 5 minutes or until the cabbage is still crunchy.

 

***At this taste the mixture to see if the flavor is or has come through, your not tasting for saltiness just the flavors: ginger, garlic, and the meat. At this point I stirred in an additional TBSP of garlic and TBSP of ginger ....now taste?

 

Now, add in the bean sprouts and stir until the mixture is fully incorporated. This is the time I checked for saltiness and added Soy sauce to my desired taste, remove from heat and allow the heat from to cook the sprouts and spices to blend in and cool off...about 30 minutes

I

****I was informed that the video portion of this segment is not functioning I do apologize

 

 But, at this time take a lumpia wrapper, fill it with filling and roll in a fashion of a burrito, and continue until finished

Deep fry in vegetable grease an few at time until golden brown

 

...and ENJOY!!!

Chocolate Rum Souffles

#Oh_mah_gawd_delicous... that's all I can say right now!
 

Man oh man I couldn't wait to bake again. Eight days ago I started a 5 day cleanse, it wasn't that hard after the first day but, I almost had to nail my cupboards shut so I wouldn't bake anything. Once I finished the first level of my cleanse I was so ready to bake but my discipline or lack there of for chocolate was too low and besides I had to allow my body to adjust before going all willy-nilly on food. Well, today is my day off and I had to bake something chocolate anything chocolate or I was going to go full out stir crazy. My daughter suggest something light, a simple dish like a 'soufflé' she say. And I remembered my best friend Mike had brought me some black Ramekins a few week ago then I put my plan into motion my day off had just gotten brighter plus my son brought over my grandson Josiah aka JoJo aka 'Bootz'  (he gives the best hugs), now my day off is awesome "Chocolate Rum soufflés and JoJo' can't ask for more than that...well wait a minute the day is still young!

 

Here's  what I used  

 ~ 4 oz bar Ghirardelli bittersweet chocolate (chopped fine)

~ 1 cup Ghirardelli bittersweet chocolate chips (chopped fine)

~ 1 TBSP Vanilla extract

~ 1 TBSP Rum extract

~ 1/4 stick of UNSALTED butter

~ melted butter to butter the ramekins

~1/4 salt

~ 5 TBSP sugar

~ 3/4 cup heavy whipping cream

~ 6 egg yokes

~ 6 egg whites

~ a pinch of Cream of Tartar

~ a medium to large chilled metal bowl

~ Powder sugar for dusting

~ 8 - 3/4 cup Ramekins

 

- Finely chop up the chocolate so that it can melt evenly, then set aside

 

Now, use some melted butter to butter each cup bottom and sides, then set aside

 

Now, using a heavy bottom pan (medium to large) combine the unsalted butter, chocolate, milk, sugar, salt, and slowly melt over very low heat stirring to combine as the mixture melts

 

Now, stir in the vanilla extract and the rum extract, stirring until completely melted and smooth, remove from heat, set aside and allow to cool almost to lukewarm

 

At this point, preheat oven to 350, sprinkle the buttered ramekins with sugar assuring to get all sides, place the prepared ramekins on a cookie sheet

 

Whisk the egg yokes into the chocolate mixture one at a time 

 

Now, using the chilled metal mixing bowl (wipe out all the water or ice buildup inside the bowl before using it) pour the egg whites and pinch of Tartar, with an electric mixer beat the egg whites until soft peaks forms (about 2 - 3 minutes)

 

Now, fold the egg whites into the chocolate mixture in 3 parts 

 

divide the chocolate mixture into the 8 prepared ramekins  and bake at 350 preheated oven for 15 - 22 minutes (depending on your oven) ***TIP check at the 15 minute point the soufflés should be puffed but still moist in the middle as they will deflate

 

Once they are done dust with powder sugar and serve 

 

ENJOY!!! 

                                                                                                   adapted from Epicurious