Issue Date: April 5, 2009
Recipes for the perfect spring meal
By Pam Anderson
These sunny little tarts burst with lemony goodness under a cloud of meringue -- the perfect way to end a special meal.
The stressful recession means many of us have less time and money to spend. But for precisely those reasons, we need to gather with friends and family to celebrate the season. Today's menu (see list at right) respects our need to save both time and money and still lets us enjoy good food and good company.
The recipe on the opposite page is the meal's sweet ending: Lemon Meringue Puff Pastry Tarts, a simple yet showy dessert. One secret: Cornstarch will keep the meringue from "weeping" as the tarts sit out.
Contributing Editor Pam Anderson is the author of five cookbooks. Her latest is "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin, $35).
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Lemon Meringue Puff Pastry Tarts
Ingredients:
1 10-ounce box frozen puff pastry shells
1/2 cup plus 6 Tbs. sugar, divided
3 Tbs. cornstarch, divided
Pinch salt
3 large eggs, separated
1 1/2 tsps. lemon zest and 1/4 cup
lemon juice from 2 lemons
1 Tb. butter
1/2 tsp. vanilla extract
DIRECTIONS: Bake shells per package instructions. Cool, then scoop out undercooked insides; discard insides and tops.
Adjust oven rack to lower-middle position. Heat oven to 325 degrees.
Whisk together 1/2 cup sugar, 2 Tbs. cornstarch and salt in a medium, non-reactive saucepan. Add egg yolks. Immediately but gradually whisk in 3/4 cup water. Over medium heat, bring to a simmer, whisking occasionally, then more frequently as mixture thickens, 4 to 5 minutes. Whisk in lemon zest, then juice, then butter. Whisking constantly, simmer for 1 minute. Remove from heat; place plastic wrap on surface of lemon filling to prevent a skin from forming.
Slowly heat 1/3 cup water and remaining 1 Tb. of cornstarch in a small saucepan, whisking occasionally, then frequently as mixture thickens and turns translucent. Remove from heat. In a bowl, using an electric mixer, immediately beat egg whites and vanilla until frothy. Beat in remaining 6 Tbs. sugar, one at a time, until soft peaks form. Dollop the warm cornstarch mixture into the egg-white mix; keep beating until stiff peaks form.
Spoon a portion of lemon filling into each pre-baked pastry shell. Then use a spoon or a pastry bag fitted with a tip to top each tart with a generous cap of meringue. (You'll have extra meringue.)
Bake until meringue is golden brown, about 15 minutes. Transfer to wire racks; cool to room temperature.
SERVES 6
PER SERVING: 338 calories, 6g protein, 47g carbohydrates, 15g fat (4.8g saturated), 111mg cholesterol, 1g fiber, 234mg sodium
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Deviled Eggs on a Lettuce Nest with Honey Mustard Dressing
1/2 cup light mayonnaise
3 Tbs. Dijon mustard
2 Tbs. honey
4 tsps. rice wine vinegar
6 boiled eggs, peeled and halved, yolks removed and mashed with a fork
2 heads Boston, bibb or butter lettuce, leaves separated, washed and dried
Whisk mayonnaise, mustard, honey and vinegar in small bowl. Mash up to 5 Tbs. dressing into the yolks to make a smooth filling. Spoon a portion of the yolk mixture into each egg white half. (Dressing and eggs can be made a day ahead, covered and refrigerated.)
When ready to serve, arrange a portion of lettuce leaves on each of six salad plates, creating a "nest," and top each with two deviled eggs. Drizzle with a little dressing iand pass the rest separately.
SERVES 6
PER SERVING: 156 calories, 8g protein, 10g carbohydrates, 10g fat (1.9g saturated), 218mg cholesterol, 1g fiber, 400mg sodium
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Simple Roast Salmon & Potatoes with Lemon-Dill-Caper Drizzle
1 whole side salmon, 2 1/2 pounds total weight
1/4 cup extra-virgin olive oil, divided
Salt and pepper
2 pounds fingerling potatoes or new red potatoes, cut lengthwise in half
Drizzle:
3 Tbs. fresh parsley, coarsely chopped
3 Tbs. fresh dill, coarsely chopped
3 Tbs. cup capers plus 2 tsps. caper juice from jar
3 medium green onions, thinly sliced
4 1/2 Tbs. extra-virgin olive oil
1 1/4 tsps. finely grated lemon zest
Garnish: Extra sprigs of parsley and dill, plus lemon slices
Set salmon on a large rimmed baking sheet; coat both sides with 2 Tbs. of the olive oil and a generous sprinkling of salt and pepper. Toss potatoes with another 2 Tbs. of olive oil and a generous sprinkling of salt and pepper; place cut side down on a second rimmed baking sheet.
Adjust oven racks to lowest and upper-middle positions. Place potatoes on bottom rack and salmon on upper rack of cold oven, then heat oven to 400 degrees. Roast until salmon is just opaque throughout, about 25 minutes (test with a fork), and potatoes are golden brown, about 30 minutes. While salmon and potatoes roast, make drizzle by mixing parsley, dill, capers and juice, scallions, olive oil and lemon zest in a small bowl; set aside.
To serve, transfer salmon with large spatulas to a large platter, spoon herb mixture over the fish and garnish platter with herb sprigs -- and lemon wedges. Arrange potatoes in a second bowl or platter (or on the same platter, if large enough). Serve immediately.
SERVES 6
PER 5 1/2-OUNCE SERVING WITH 2 TBS. HERB DRIZZLE: 519 calories, 44g protein, 25g carbohydrates, 27g fat (3.8g saturated), 108mg cholesterol, 3g fiber, 335mg sodium
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Creamed Peas & Pearl Onions
2 Tbs. olive oil
8 ounces (1/2 of a 16-ounce bag) frozen pearl onions
1/2 tsp. dried tarragon
2 Tbs. flour
3/4 cup evaporated milk
3/4 cup reduced sodium chicken broth
1/4 cup Parmesan cheese
1 16-ounce bag frozen green peas (regular or petite)
Salt and freshly ground black pepper
Heat oil in a 5 1/2-quart soup pot over medium-low heat. Add frozen pearl onions; cover and cook, stirring occasionally, until cooked and golden but not brown, about 10 minutes. Stir in tarragon, then flour, then milk and chicken broth; cook, stirring, until mixture comes to a simmer and starts to thicken. Stir in cheese, then peas. (Turn off heat at this point and let stand, covered, for up to 2 hours).
When ready to serve, bring vegetables to a simmer, adding water if too thick. Continue to cook, partially covered and stirring frequently, over medium-low heat to heat through and blend flavors, about 5 minutes. Adjust seasonings, including salt and pepper to taste. Transfer to serving bowl.
SERVES 10
PER 1/2 CUP SERVING: 104 calories, 5g protein, 13g carbohydrates, 4g fat (0.8g saturated), 3mg cholesterol, 2g fiber, 110mg sodium
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