Lemon Curd Tart

For my last birthday my boyfriend, Dave, got me the most wonderful present...BAKING CLASSES!! Can you believe that? I was completely surprised and beyond excited. I learned to make breads, cakes, pies, and pâte à choux. It was the most delicious class I have ever taken. Maybe, just maybe there is another one in my future, hint hint wink wink :) 
Anyway, here is an important fun fact about me. Lemon is my chocolate. I can never and will never, be able to pass up a lemon flavored dessert. So in honor of spring and my lemon addiction, here is an amazing recipe for you to try. Enjoy!  


Recipes from Cambridge Culinary School, "Techniques of Baking" 

Roberta Dowling


Lemon Curd:
5         Lemons, zest and juice
5         Whole eggs
4          Egg Yolks
1 c.      Sugar
1/2 c.   Butter, cold, cut into tablespoons


Place the juice, zest, eggs, yolk, sugar, and butter into a medium sized saucepan. Whisk until smooth over medium high heat until mixture is thick and steam rises off the surface. Remove curd from heat. Fill a large bowl with ice and place a smaller bowl on top. Pour curd into smaller bowl using a mesh strainer. Cover and refrigerate. 
You can add whipped heavy cream to the lemon curd to cut the tartness (it is great either way). This technique, is called "Mousseline". Just add a few large spoonfuls of the whipped cream and fold together with a spatula. 


Crust: Pâte sablé
2 c.      Flour
2 T.     Confectioners' sugar
1 t.       Salt
12 T.    Unsalted butter
1           Egg
1 t.       Vanilla
1 t.       Ice water (may need to use more)


Combine flour, powdered sugar and salt on a clean countertop. Make a well, add the butter, cut in 1" pieces. Rub the butter and flour between your fingertips until the mixture resembles meal. Mix the egg, vanilla, and water together. Toss some ice cubes with the water before measuring it to make sure it is as cold as possible. Add the water and egg mixture a tablespoon at a time and fluff with your fingertips until large lumps form and pastry is blended. Add additional water if necessary. Gather the dough into a ball and flatten it using the heel of your hand and spread the dough in different directions to create layers. Repeat twice. Refrigerate for at least 30 minutes. 


Roll out the dough for tart pan. Once dough is in the pan, chill. When dough has chilled, place a large sheet of parchment paper over the surface of the tart pan. Add dry beans or pie weights, if you have them, to ensure the crust does not bubble. Bake for 10-12 minutes at 350°F or until the edges are golden brown. Remove the parchment paper and weights and return the tart to the oven to complete the baking, about 10-15 minutes longer. 
Cool and fill with lemon curd. Garnish with mint or lemon slices. 

Moroccan Chicken

My sister and I both subscribe to Bon Appétit magazine and visit the Epicurious website religiously. She shares my love of cooking and has turned me on to some great food blogs and websites. Anyway, we share new recipes on a regular basis and the following dish she raved about so I thought I would give it a go. 
I followed the original recipe exactly the first time (that was ingrained early on) I made it and loved it. I was curious, however, to see if using chicken breasts instead of thighs and drumsticks would negatively impact the dish. Boneless, skinless breasts yield more meat and are a healthier option so I thought why not?
I also changed a couple of other things that do not, in my opinion, destroy the integrity of the dish (wow I miss Top Chef AllStars already, can you tell?).

Try it out and share your thoughts!

 Recipe adapted from Bon Appetit via Epicurious

1.75 lbs         boneless skinless chicken breasts, cut into thirds
2 T.                all purpose flour for dredging
1 T.                extra virgin olive oil
6                    shallots (medium-large in size)
1/4 t.              ground cinnamon
3/4 t.              ground ginger
1/2 t.              cumin
1/4 t.              turmeric
1/4 t.              cayenne pepper
1 1/2 c.          chicken broth
4 1/2 T.          fresh lemon juice, divided
6                    dates, pitted and quartered
1/4 c.             sliced almonds, lightly toasted
1/4 c.             cilantro (optional garnish)

Sprinkle chicken pieces with salt and pepper and dredge in flour. Heat olive oil in large pot over med-high heat. Add half of the chicken pieces to pot and cook until browned on both sides, turning occasionally, for about 10-12 min. Transfer chicken to plate or platter and repeat process with the rest of the chicken. After removing second batch of chicken, reduce heat to medium and add shallots to the pot. Sauté until golden, about 4-5 minutes. Add spices and stir until fragrant, about 1 minute. Increase heat to high and pour chicken stock and 3 T. lemon juice into the pot. Bring to boil and reduce heat to low, cover and simmer until shallots begin to soften, about 10-12 minutes. Place chicken pieces atop shallots in the pot. Bring to boil over medium heat. Reduce heat to medium low, cover, and simmer for 18-20 minutes.

Transfer chicken and shallots to platter and cover loosely with tin foil. Boil remaining juices in the pot until slightly thickened. Stir in dates and remaining 1 1/2 T. fresh lemon juice. Reduce heat and simmer gently until dates are heated through, about 2 minutes. Pour sauce and dates over chicken. Sprinkle with almonds and cilantro.

Serve this dish over cous cous, try whole wheat, tastes just as good and is healthier!

Pumpkin Pie Muffins with White Chocolate Chips

I love pumpkin! I love eating pumpkin flavored goodies ALL year round. So although it is not fall and you might not be thinking about pumpkin, this recipe will convert you to a pumpkin lover, just like me. 

You can thank me later. 

My mother came up with this idea and it's simply genius! So because she inspired my love for cooking, I thought it would be a perfect recipe to jumpstart my blog with.

Enjoy with a cup of coffee or tea, it will sweeten up your morning, guaranteed! 

Recipe adapted from Mostly Muffins                           Preheat oven to 400°


2 c.        Flour
3/4 c.     Brown Sugar
1 1/2 t.   Baking Powder
1/4 t.      Baking Soda
1/2 t.      Salt
1 t.         Cinnamon
1/2 t.      Ginger
1/4 t.      Ground cloves
1/8 t.      Nutmeg
3/4 c.     Pure pumpkin
1/4 c.     Buttermilk
2            Eggs
1/2 c.     Butter, melted
              and cooled
3 T.       Molasses
1 t.         Vanilla
3/4 c.     Walnuts
3/4 c.     White chocolate chips

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. In a separate bowl, stir together pumpkin, butter, buttermilk, eggs, molasses, and vanilla.

Make a well in the center of the dry ingredients, add pumpkin mixture and stir to combine. Once batter is mostly mixed, add nuts and then chocolate chips.
Spoon batter into greased muffin cups and bake at 400° for 20-25 minutes.*

Let muffins cool for 2 minutes before removing from muffin tin.

*Note: If you are making smaller muffins bake for 18-20 minutes.