Isn’t it great how everyone is sharing recipes right now? We thought it would be fun to get our friends’ favorite recipes for a progressive menu dinner (Annie’s brilliant idea). I can’t wait to try them all. Cindy and her husband, Steve also have recommended wine pairings.
Progressive Menu Dinner
Reading the menu makes my mouth water and conjures up scents and images of a heavenly dinner party with dear friends…which we will do again! But for now, you can make these dishes for your family/housemates. The recipe links are at the end of the post.
The day I made this dessert, I walked down Lombard Street here in San Francisco. It’s usually crowded but the city is pretty empty now. See if you can figure out the relationship of the design on my dessert to Lombard Street 🙂
Lemon Tart With Shortbread Crust and Fresh Berries
- 1 1/2 cups flour
- 1/3 cup sugar
- 1 pinch kosher salt
- 1/2 cup butter cut into chunks one stick
- 1 large egg separated
- 2 tbsp ice water
- 4 large eggs
- 1 1/2 cups sugar
- 1 cup fresh lemon juice about 5 lemons
- 1 lemon zested or more if you like really lemony
- 1 pinch kosher salt
- 1 1/2 pints berries for topping
- 1/4 cup heavy cream
To make the pastry, pulse the flour, sugar, and salt together in a food processor. Add the butter and pulse until the dough resembles cornmeal. Add the egg yolk and 2 tablespoons ice water and pulse again until the dough pulls together. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes
Roll the dough out on a lightly floured surface. I used a rectangular tart pan or use 10-inch round tart pan with a removable bottom. Roll the dough up onto the pin and lay it inside. Press the dough into the edges of the pan and fold the excess dough inside to reinforce the rim. Cover the tart pan with plastic wrap and put it into the refrigerator for another 30 minutes to rest.
To bake the shell, heat the oven to 350 degrees F.
Put the tart pan on a baking sheet and prick the bottom of the dough with a fork. Cover the shell with a piece of parchment paper and fill it with pie weights or dry beans. Bake for 25 minutes. Remove the parchment and weights. Lightly beat the egg white with 1 teaspoon water and brush it onto the bottom and sides of the tart shell; set aside to cool.
Whisk together the eggs, sugar, lemon juice, cream, zest, and salt. Add the blueberries to the cooled tart shell. Put on the oven shelf and then and pour the filling over the blueberries. Bake for 20 to 25 minutes. The curd should jiggle slightly when done.
Cool to room temperature, remove from the tart ring. Garnish berries and powdered sugar if desired and serve.
And that’s our Progressive Menu Dinner.
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