Not exact matches
Whisk together 4
egg yolks and 2/3 C
sugar until pale yellow
and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt
and a strip of lemon peel / In a double boiler, with water boiling
lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the
eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir
and allow to cool for a few minutes, then transfer to a bowl
and refrigerate it all, including the lemon peel, for several hours.
Meanwhile, in a mixing bowl, whisk the remaining 1/2 cup of granulates
sugar, the
lightly beaten
egg yolks,
and the cornstarch together until smooth.
:D Pine nut
and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated
sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large
eggs 2 large
egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts,
lightly toasted
and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6
lightly beaten
egg yolks 1 cup
sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2 cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the
egg yolks,
sugar, lemon juice
and lemon zest.
Apple
and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster
sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored
and finely diced 2 1/2 tablespoons caster
sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1
egg yolk,
lightly beaten with 1 teaspoon milk granulated
sugar, for sprinkling Start by making the pastry: process the flour,
sugar and butter in a food processor until the mixture resembles fine breadcrumbs.
1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated
sugar 1/2 cup packed light brown
sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large
eggs plus 1
yolk,
lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted
and chopped