CALIFORNIA, I’M COMING HOME

December in California brings the confluence of two glorious harvests: the Dungeness crab — prized for its sweet, abundant flesh — and citrus fruits. This season’s Metacarcinus magister haul is yielding “pleasantly plumpspecimens. There’s no debate: the crabs are best steamed (7 minutes per pound) and unadorned. Fragrant tangerines and Meyer lemons are ubiquitous this time of year, in yards and in markets, so everyone chipped in to make a feast showcasing the season’s best. We added fried chicken to the menu because, why not?

CURLY ENDIVE & TANGERINES
toasted pecans, bacon vinaigrette 

STEAMED DUNGENESS CRABS
braised leeks, lemon zest, anchovy croutons

LEMON-BRINED FRIED CHICKEN
roasted potatoes with chimichurri

MEYER LEMON TART
peace on earth

photo(3)

photo(1)

photo(2)

photo(1)

Meyer Lemon Tart
(serves 8; Chez Panisse Desserts)

for the crust:
1 cup flour
2 tablespoons sugar
1/2 teaspoon of salt
1/4 teaspoon grated Meyer lemon zest
1 stick cold unsalted butter, diced
1/2 teaspoon vanilla extract

for the curd:
2 large effs plus 3 egg yolks
1/4 cup plus 2 tablespoons sugar
1/4 teaspoon cornstarch
3 tablespoons Meyer lemon zest
1/3 cup Meyer lemon juice
6 tablespoons unsalted butter, diced

Heat the oven to 375. For the crust, combine the flour, sugar, salt, and lemon zest in a large bowl. Cut in the butter into the dough until it begins to come together. Then stir in 1 tablespoon water plus the vanilla. Shape the dough into a disk and chill in plastic wrap for 30 minutes. When chilled, roll out the dough and press it evenly into a 9-inch fluted tart pan with a removable bottom. Freeze it for 30 minutes. Then bake it for 25 minutes until golden. Let cool. Next, for the lemon curd, combine the eggs, yolks, sugar, cornstarch, lemon, and lemon juice in a medium saucepan. Whisk constantly on medium-low heat until it begins to thicken. Remove from heat and whisk in the butter gradually. Pour the curd into the tart shell and bake until the curd is set, about 30 minutes. Let cool completely.

Advertisements

React!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s