CULINARY ART! Lemon Mousse with Mixed Berries.

Culinary Art Surface Design

A light and delicious dessert - maybe to serve when the art club is over!

Ingredients:
1 quart mixed berries (preferable fresh)
8 egg yolks
1 cup sugar
3/4 cup lemon juice
1 1/2 tblsp grated lemon zest
1 cup heavy cream
4 egg whites
Mint for garnish

Method:

If using fresh berries, you may want to put 1/2 into serving bowls before pouring over the mousse, making sure berries are dry, reserving some for garnish. If using frozen berries, thaw and drain them and put them on top of mousse when serving.

1. To make the mousse, in a bowl placed over a saucepan of gently simmering water, whisk together the egg yolks, sugar, lemon juice and zest. Cook this mixture until thickened.

2. Remove from the heat and let cool. Then fold in the cream, which you have beaten until it forms soft peaks. Then beat the egg whites until stiff but not dry and fold this into the lemon mixture.

3. Chill until ready to serve. Garnish with berries and fresh mint.

When asked,  “What were your favorite parts?”  Sherry, August 2010 responded, “Being totally taken care of – walks, field trips and the food was wonderful and healthy with just the right amount of chocolate thrown in.”

Portabello Mushrooms stuffed with Artichokes, Leeks and Pinenuts

This was one of our favorite vegetable dishes last summer.

Portabello Mushroom recipe

Portabello Mushrooms stuffed with Artichokes, Leeks and Pinenuts.

Ingredients:
8 Large Portabello mushrooms, gilled and stems chopped and reserved
1 Cup Olive Oil
4 Cups Leeks, white and green parts sliced, thouroughly washed and drained
1 Cup Dry white wine
1 Tblsp Garlic, minced
12 oz. Artichoke hearts, drained, rinsed and chopped
1/2 Cup Panko bread crumbs
1/2 Cup Pinenuts, lightly toasted and rough chopped
2 Tblsp Fresh thyme leaves
Salt and freshly ground black pepper to taste
Methods:
1. Preheat oven to 375 F.
2. Brush prepared mushroom caps generously with olive oil & season with salt & pepper.Place on baking sheet and roast gill-side up until tender for about 15 minutes. Set aside.
3. In a large saute pan, over medium high heat, coat pan with olive oil. Cook reserved mushroom pieces until soft. Add leeks and cook until tender. Add garlic & white wine. Cook until wine is almost dry.
4. Stir in the artichoke hearts, bread crumbs, pine nuts & 1Tblsp of the thyme leaves. Season with salt & pepper. If the filling is too dry to hold together, add an additonal Tblsp of olive oil or water.
5. Spoon 1/2 Cup of the stuffing into each mushroom cap. Place on lightly oiled sheet pan and bake until hot, about 15 minutes.
6. Garnish with remaining thyme leaves.

Apple Tart with Caramel Sauce

Caramel sauce
1
1/2 cups (packed) dark brown sugar
1 1/2 cups heavy whipping cream
6
tablespoons (3/4 stick) unsalted butter
AppleTartImage
Crust
1 1/4 cups unbleached all
purpose flour
3/4 cup powdered sugar
1/4 teaspoon coarse kosher
salt
1/2 cup (1 stick) chilled unsalted butter, diced
2 large egg
yolks

Filling
2 tablespoons sugar
1
tablespoon unbleached all purpose flour
1/2 teaspoon ground cinnamon
1/2
teaspoon ground cardamom
6 large McIntosh or Golden Delicious apples (about 2
3/4 pounds), peeled, quartered, cored

For caramel sauce:
Bring sugar,
cream, and butter to boil in heavy medium saucepan over medium-high heat,
whisking constantly until sugar dissolves. Boil until caramel thickens enough to
coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill.
Whisk over low heat until warm before using.

For crust:
Blend flour, powdered
sugar, and salt in processor. Add butter and blend until coarse meal forms. Add
egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into
disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep
chilled.

For
filling:

Whisk first 4 ingredients in large bowl to
blend. Add apples and toss until evenly coated.

Preheat oven to 375°F.
Roll out dough on lightly floured surface to 13-inch round. Transfer to
9-inch-diameter tart pan with removable bottom. Cut overhang even with top of
pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange
apple quarters, cut side down, in circle around outer edge of pan, fitting
snugly. Cut remaining apple quarters lengthwise in half; stand in center of
tart, fitting snugly.

Bake tart until apples are tender, about 1 hour 15
minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to
room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with
sauce. Serve, passing remaining sauce separately.

Delicious Decadent Dessert – Lemon Tarts!


Around table

Lemon Curd Ingredients:

6 oz.     Fresh lemon juice, strained
1 Tbs.   Fine lemon zest
9 oz.     Sugar
3 oz.     Butter
3 oz.     Heavy Cream
6 ea.     Eggs
            pinch of salt
Yield: 3 cups

Technique & Method:
1. Boil lemon juice, lemon zest, half of sugar, butter, salt and heavy cream in a sauce pan
2. Whisk eggs and remaining sugar in a bowl.
3. Temper hot lemon juice mixture into eggs.
4. Add mixture back into saucepan. Bring just to a boil over medium heat, stirring constantly until mixture is very thick.
5.
Immediately strain and stir over an ice bath to cool. Place plastic
wrap directly on curd and continue to cool over ice or in the
refrigerator
6. Can be refrigerated up to 4 days or frozen for a few months.
7.
For Lemon Curd Tarts, fill fully baked and cooled tart shells with
chilled lemon curd. Fill tart shell so about 1/8" – 1/4" of crust is
showing depending on size of tart.

Variations:
Use
lime juice in place of lemon juice. Grapefruit juice, passion fruit
juice, blood orange juice and other high acid juices can replace the
lemon juice, but you may need to add an additional egg in order to
thicken properly.

Savory Heirloom Tomato Tart!

Savory Heirloom Tomato Tart
Another Art Camp favorite!

Savory Heirloom Tomato Tart
Ladies for Lunch


We served this dinner at fall camp. Both our chef, Lori Loschiavo, and our partner Lori (art journal Lori) graciously donated fresh organic vegetables from their gardens.

If
you are not so lucky to have gardeners like our Loris in your life, it is
worth a trip to your local Farmer's Market for in season Tomatoes and
parsley, anytime after mid-summer.



Ingredients:

Pastry (enough for 2 tarts)
12 oz.      All-purpose flour
1 tsp.       Salt
6 oz         Unsalted butter, cold and cut into bits
5-8 Tbs.  Chilled water
2 tsp.      Vinegar

Filling:
1/4 C.     Dijon-style mustard
1/4 lb      Gruyere, coarsely grated
3 large     Firm tomatoes, peeled and sliced

Topping:
2 Tbs.        Fresh parsley
1 Tbs.        Fresh oregano or thyme, minced
1 tsp.        Garlic, minced
1/4 C.        Extra-virgin Olive oil

1. Place flour and salt in a bowl. Add butter and work quickly to blend until the mixture resembles small peas.
2.
Add vinegar and 5 Tbs. water all at once, working together with your
fingers. Add more water, 1/2 Tbs. at a time, until it begins to clump
together. You can also do this in a food processor.

3. Form into 2 disks, wrap in plastic and refrigerate 30 minutes to 2 hours.
4. Roll out the dough, place in a tart pan and chill again.
5. Spread the mustard in the bottom of the chilled shell and sprinkle Gruyere evenly over it.
6. Arrange the tomato slices, overlapping slightly, over the cheese.
7. Bake the tart in a preheated 400F degree oven for 40 minutes.
8. In a small bowl, stir together parsley, herbs and garlic. Sprinkle the tart with the herbs and oil and serve.

Our chef and her recipes come to us from the
Culinary School of the Rockies