Okay - here are a few things I have made this month. First we have a
Lime tart in a coconut shortbread shell. I am not the biggest fan of citrus and all the sourness it has to offer the world. Let's put it this way - If citrus was the last food on earth I probably still wouldn't eat it. Unfortunately, one of my chef's loves citrus and has to add zest to everything he teaches us to make...on most days I will spend at least 10 minutes trying to convince him to go without it. : ) However, I was pleasantly surprised by how much I actually liked this tart - I think the subtle coconut in the shell really complimented the citrus flavor. I also reduced the lime juice by 1 ounce...take that Chef! : ) Also, most people decorated the top of their tarts with the traditional Medusa look - covering the entire top of the tart. I thought the filling was so pretty and deserved to be seen. I also thought the lime zest made it pretty obvious that it wasn't a lemon tart, but was indeed a lime tart. As you can see, I am still working on my torching skills. : ) I was just playing around with the meringue and came up with this sun flower like pattern that I was pleased with. Kudos to originality!
Next we have a
Sour cream Oreo cheesecake. Cheesecake tends to be so heavy tasting and really sits in your stomach - by using 1/2 sour cream and 1/2 cream cheese it really lightens cheesecake up. I made a chocolate tart bottom ahead of time and baked my cheesecake separately in a spring form pan. Then placed the cheesecake on top of the shell and covered it with crushed oreos. I was very pleased with the end product and will definitely make this one again with the addition of a fudge sauce drizzled on top.
Last, but not least we have a simple yet elegant tea cookie -
Diamante Cookie. This is an easy icebox cookie that is mixed and then rolled into a log, chilled, brushed with egg wash, rolled in raw sugar crystals, sliced, and then baked. So delicious! Last year for my birthday my friend Maggie gave me some shortbread cookies from Dean and Deluca similar to these, but they had crystallized ginger bits in them. Next time I plan on adding ginger to mine. These are awesome and would make a sweet gift for anyone! They also freeze well.
Okay - here are a few things I have made this month. First we have a Lime tart in a coconut shortbread shell. I am not the biggest fan of citrus and all the sourness it has to offer the world. Let's put it this way - If citrus was the last food on earth I probably still wouldn't eat it. Unfortunately, one of my chef's loves citrus and has to add zest to everything he teaches us to make...on most days I will spend at least 10 minutes trying to convince him to go without it. : ) However, I was pleasantly surprised by how much I actually liked this tart - I think the subtle coconut in the shell really complimented the citrus flavor. I also reduced the lime juice by 1 ounce...take that Chef! : ) Also, most people decorated the top of their tarts with the traditional Medusa look - covering the entire top of the tart. I thought the filling was so pretty and deserved to be seen. I also thought the lime zest made it pretty obvious that it wasn't a lemon tart, but was indeed a lime tart. As you can see, I am still working on my torching skills. : ) I was just playing around with the meringue and came up with this sun flower like pattern that I was pleased with. Kudos to originality!
Next we have a Sour cream Oreo cheesecake. Cheesecake tends to be so heavy tasting and really sits in your stomach - by using 1/2 sour cream and 1/2 cream cheese it really lightens cheesecake up. I made a chocolate tart bottom ahead of time and baked my cheesecake separately in a spring form pan. Then placed the cheesecake on top of the shell and covered it with crushed oreos. I was very pleased with the end product and will definitely make this one again with the addition of a fudge sauce drizzled on top.
Last, but not least we have a simple yet elegant tea cookie - Diamante Cookie. This is an easy icebox cookie that is mixed and then rolled into a log, chilled, brushed with egg wash, rolled in raw sugar crystals, sliced, and then baked. So delicious! Last year for my birthday my friend Maggie gave me some shortbread cookies from Dean and Deluca similar to these, but they had crystallized ginger bits in them. Next time I plan on adding ginger to mine. These are awesome and would make a sweet gift for anyone! They also freeze well.
i am a big fan of that cheesecake...cant wait to give it a try...i guess I just need an occasion to make it!
ReplyDeleteoh, i forgot about those cookies! YAY!
ReplyDeletealso, you don't like citrus? wow!
finally: that tart looked amazing.