recipes as promised

In an earlier post this month I promised to put up my recipes for
Meyer Lemon Crème with Beurre Noisette Shortbread Crumble and Edible Flowers as well as another edible flower recipe for a fabulous Caprese Salad with Rosemary Reduced Balsamic . Well as promised - here they are! Originally published in the March issue of Eat Life, you can read the entire story, plus see more of my photography, Tulip Petals Taste of Cucumbers here.

Meyer Lemon Crème with Beurre Noisette Shortbread Crumble and Edible Flowers
serves 4
Meyer Lemon Crème
Meyer lemons juice 1/2 cup
Meyer lemon zest from 3 small meyer lemons
Tangelo zest from ½ medium tangelo
Granulated sugar ½ cup
Whole egg 1
Egg yolk 1
Butter 4 Tbsp / 2 oz / 56 g; cut into small, even pieces
Heavy whipping cream ½ cup / 4 oz / 115 g

Beurre Noisette Shortbread Crumble
Confectioner's sugar ¼ cup
All-purpose flour ¾ cup
Unsalted butter 6 Tbsp
Thinly sliced almonds 1/4 cup; toasted
Salt pinch


Garnish
Confectioner’s sugar
Edible flowers

To make the Meyer Lemon Crème:
1. Zest the lemons and juice through a sieve. Whisk together zests, juice, sugar and eggs in a heatproof bowl set over a bain marie. Stir constantly until thickened; 10-15 minutes.
Test to see if it’s finished by drawing a line with your finger across a wooden spoon; if the line stays and no liquid slips down the curd is finished.

2. Remove the bowl carefully from heat and stir in the butter till completely melted.

3. Strain the mixture through a sieve to remove any curdled egg yolk and zest. Chill completely.

4. When curd is completely chilled. Beat the heavy whipping cream to a soft peak and gently fold into the lemon curd. Cover and chill until ready to use.

To make the Beurre Noisette Shortbread Crumble:
1. Preheat the oven to 350°F.

2. Melt butter in a small saucepan over medium heat till browned but not burnt; stirring frequently. Allow to cool slightly.

3. In the meantime, finely grind the cooled, toasted almonds in a food processor.

4. Sift together the confectioner’s sugar, flour and salt into a bowl. Add the butter and almonds and mix just until combined.

5. Evenly spread the dough about 1/4 inch thick on a parchment-lined sheet pan and bake until the top and bottom are lightly browned about 20-25 minutes. Remove from oven and allow to cool completely then crumble with your fingers to the desired consistency. 


To assemble:
1. Spoon the Meyer lemon cream into a small bowl or plate, sprinkle shortbread crumble generously on top. Dust lightly with confectioner’s sugar and decorate with edible flowers such as such as pansies, nasturtiums and/or geraniums.

Chef’s notes:
* The Meyer lemon curd will keep, covered and refrigerated, for up to 1 week. Once you incorporate the heavy cream serve it the same day.
* Orange zest may be substituted for the tangelo

Easy Caprese Salad with Edible flowers
Serves 4
Heirloom tomatoes 4 medium; sliced
Fresh buffalo mozzarella 1 lb; thinly sliced
Edible flowers

Balsamic Dressing
Balsamic vinegar 1 cup
Fresh rosemary sprigs 2
Butter 2 Tbsp
Black pepper
Sea salt

1. Slice the tomatoes and cheese 1/4" thick. Arrange the slices of tomato and cheese on a serving platter.

To make the rosemary balsamic reduction:
1. Place 1 cup of balsamic vinegar in a medium saucepan over medium heat and bring to a boil.

2. Add the rosemary and boil gently till reduced to about ¼ cup.

3. Remove from heat, add 2 Tbsp butter and mix to combine. Remove rosemary springs and drizzle over tomatoes and mozzarella.

4. Garnish with edible flowers, a nice crack of black pepper and sprinkling of sea salt. Serve with extra reduction on the side.