Recipes for your weekend
Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
April 10 is National Siblings Day! What will you do with your built-in best friends this weekend to celebrate? How about cooking together? Here are some recipes to spread the love.
Lemon Creme Brulee Tart (courtesy of Delish.com)
Ingredients
LEMON CREAM FILLING
5 large egg yolks
3/4 c. superfine sugar
1/4 c. lemon juice
2 c. heavy cream
1 vanilla bean, split lengthwise, seeds scraped
Zest from 1 lemon
LEMON TART DOUGH
1 c. all-purpose flour
3 tbsp. confectioners' sugar
1 tsp. grated lemon zest
1/4 tsp. salt
6 tbsp. cold unsalted butter
1 large egg yolk
TOPPING
1/4 c. superfine sugar
Directions
Lemon tart dough: In a food processor, pulse flour, sugar, lemon zest, and salt. Add butter and pulse until coarse crumbs form. Pour in yolk mixture; process until dough forms a ball.
With floured hands, press dough into a 9 x 1-inch tart pan with removable bottom, to cover bottom and sides of pan. Chill for 30 minutes.
Heat oven to 400 degrees F. Place tart shell on baking sheet; line with nonstick foil and fill with pie weights. Bake 15 minutes. Remove foil and weights, and loosely cover edge with foil. Reduce temperature to 375°F. Bake 15 minutes longer. Cool on a wire rack.
Lemon cream filling: Bring 2 inches of water to a boil in a 5-quart pot. Whisk yolks, sugar, and lemon juice in a heatproof bowl large enough to fit over pot without touching water. In a small saucepan, bring cream, vanilla bean seeds, and lemon zest to a simmer; turn off heat and cover. Place yolk mixture over simmering water and stir with a heat-resistant rubber spatula over medium-low heat until thick and pale, with the consistency of heavy cream, about 8 minutes. Slowly stir in hot cream mixture (including lemon strips). Continue to cook, stirring constantly, until custard thickly coats the back of a spoon, about 15 minutes longer (the temperature should reach 195° to 200°F on an instant-read thermometer). Strain custard through a fine sieve into a 1-quart glass measure. Pour into tart shell. Refrigerate 4 hours or until filling is set.
Topping: Sprinkle sugar over custard to within 1 inch of crust. Brûlée with a propane torch, several inches above sugar, until it bubbles and is caramelized. Refrigerate 10 minutes for topping to harden.
Pizzadilla (courtesy of Delish.com)
Ingredients
1 tbsp. extra-virgin olive oil
2 medium flour tortillas
1/3 c. pizza sauce
2 cloves garlic, minced
1 c. shredded mozzarella
1/2 c. freshly grated Parmesan
1/3 c. sliced pepperoni
1/4 tsp. Italian seasoning
Fresh chopped parsley, for garnish
Directions
Heat broiler. In a large oven-safe skillet over medium heat, heat oil. Add one tortilla to skillet and spread about half of pizza sauce on top. Scatter garlic on top and sprinkle with half of mozzarella, Parmesan, pepperoni, and Italian seasoning.
Top with second tortilla and cook until cheese is melty and tortilla is golden.
When ready to flip, cover skillet with a large plate and invert skillet to transfer quesadilla onto plate, then slide quesadilla back into skillet, cooked-side up. Top with remaining pizza sauce, mozzarella, Parmesan, pepperoni, and Italian seasoning.
Place skillet under broiler and broil until cheese is melty and pepperoni are crispy, about 2 minutes.
Garnish with parsley before serving.
Best Pancake Recipe Ever (courtesy of Tasty.co)
Ingredients
1 ½ cups flour
1 ½ cups semolina flour
2 ¾ cups milk
¼ teaspoon dry instant yeast
1 teaspoon baking powder
3 teaspoons sugar
Directions
Whisk together dry ingredients
Warm the milk to 90F and stir together with dry.
Cover the bowl and place in the refrigerator overnight
Remove from fridge 1 hour before using and place at room temperature
Heat a large skillet. Fry these pancakes in olive oil instead of butter and you won’t be disappointed.
Top with mixed macerated berries and a dollop of mascarpone. Enjoy!
Enjoy!