Things have been a little quiet on the blog front, though we have had a full schedule of classes over the last few months. I'll knock out a few blog posts here with some recipes to catch us up.
We had three great classes in August:
Hands-on Asian Cooking
Aside from making tasty food, I had the chance to work in the kitchen with some of my favorite ladies. I absolutely loved the Yuzu Lemon Tart and am including it at the end of the post. If you don't have yuzu, you can replace with lemon juice.
This was a hands-on Italian class for kids, though in the picture there is little evidence of this. The kids really loved making the pasta dough and cranking it through the pasta maker. I've taught kids how to make pasta dozens of times and each time it is a joy to see little faces light up when sheets of pasta turn into noodles!
Lastly in August I started the first of a series in creative meals for kids. This class focused on creative lunchbox ideas and we played with fun cutters, molds and different styles of lunchboxes. I think my favorite part about this class was the lively discussion we had around meal ideas.
The class was mainly for parents, but the kids bounced from table to toys and back as we needed help plating food and sampling dishes.
Yuzu and Meyer Lemon Tart with Wild Huckleberry Preserves
· ½ cup (1 stick) unsalted butter, melted
· 2 tablespoons finely grated lemon zest
· 1 ¾ cups all-purpose flour
· 1 ¼ cups granulated sugar
· 2 pinches of salt
· 6 large eggs
· 1 cup fresh lemon juice
· ½ cup heavy (whipping) cream
· Confectioners’ sugar for dusting (optional)
· Berries or huckleberry preserves (optional)
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees. Have ready an 11-inch tart pan with removable bottom. Place on rimmed cookie sheet.
2. Mix melted butter and lemon zest, and let stand for 5 minutes. Whisk together the flour, only ¼ cup of the granulated sugar, and a pinch of salt in a medium bowl. Add the butter mixture in a fine stream, stirring with a fork, until the dough begins to come together. Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom. Bake for 20 minutes, or until the crust is light golden brown.
3. Whisk together the remaining sugar, juices, eggs and another pinch of salt in a medium bowl until smooth.
4. Beat the cream in a medium bowl until it forms soft peaks. Whisk the cream into the egg mixture just until blended.
5. Pour the filling into the still warm crust. Bake for 25 to 30 minutes, or until the filling is just set in the center. Let the pie cool on a wire rack.
6. Just before serving top with berries or preserves and generously sift confectioners’ sugar over the tart. Cut into the wedges and serve.