Meyer Lemon Curd and Chamomille Vanilla Mousse Verrine

I spotted this on one of my favorite food blogs Tartelette and had to share it with you girls! I haven't made it but I want to as soon as I can find the time!

Meyer Lemon Curd and Chamomille Vanilla Mousse Verrine Recipe:

For the Meyer Lemon Curd:
½ cup (125 ml) lemon juice
1 tablespoon (4gr) lemon zest
1/2 cup (100gr) sugar
3 eggs
2 tablespoon (28gr)butter

In a saucepan set over medium heat, combine the lemon juice, zest and sugar and bring to a simmer. Stir occasionally to make sure the sugar is dissolved. In the meantime, whisk the eggs in a medium bowl just until combined. Once the lemon mixture is hot, slowly pour it over the eggs to temper, continuously whisking to prevent the eggs from scrambling. Return the mixture to the pan set over medium low heat and cook until thick. Do not let it come to a full boil or it might separate. Remove from the heat, stir in the butter and whisk until it is fully melted. Cover the surface with plastic wrap to prevent a skin from forming and let cool to room temperature.

For the chamomille-vanilla bean mousse:

3 egg yolks
pinch of salt
1 1/2 teaspoons powdered gelatin
1/4 cup (25ml) cold water, divided
1/2 cup (100gr)sugar
1/4 cup chamomille leaves, chopped
1/2 vanilla bean, split open and seeded
1 cup (250ml) heavy cream

In the bowl of a stand mixer, whisk the egg yolks and the salt. In a small bowl, sprinkle the gelatin over 2 tablespoons of water, and let it sit while you make the syrup base of the mousse.
Combine the sugar, chamomille leaves and the remaining 2 tablespoons of water in a heavy saucepan. Cover and bring to a rapid boil over medium high heat (prevents crystallization of the sugar on the side of the pan). Once the syrup comes to a boil, uncover and cook until the mixture reaches 238F.
Strain the leaves over a container with a spout, it will be easier to add to the yolks. Pour the syrup slowly and into a steady stream into the egg yolks with the machine running on medium high. Melt the gelatin in the microwave for 10 seconds or until dissolved. Add it to the yolk mixture along with the seeds from the vanilla bean and continue to whisk on medium high until it triples in volume and cools to room temperature.
In a separate bowl, whip the heavy cream to soft peaks. Add it to the mousse base and fold the two gently together. Pour the mousse in a pastry bag fitted with a plain tip (I use Ateco #807).
Layer the Meyer lemon curd and the mousse in jars or ramekins and refrigerate if not eaten right away.

Ginger-Soy-Lime Marinated Shrimp

We found some big ol' shrimp at the grocery store the other day and decided to try this recipe out. Ok Chris made it but I helped the second time around. Bobby flay left the shells on and grilled them. We cleaned them to the meat, and sauteed them. So it could be good grilling, but I have no idea. We are grill-less. We used all these ingredients:

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 3/4 cup soy sauce
• 1/2 cup fresh lime juice - do not go juice happy. turns out gross
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut oil - didn't have it. used regular oil
• 1/4 teaspoon coarsely ground black pepper
• 2 pounds large shrimp, shells and tails on

- we picked up peanut sauce from a thai place to go with it.

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. - did this part just as it says.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired. --- What we did was heat a little oil in a pan till a drop of water sizzles. Then we let the shrimp cook on either side for a few minutes, and finally on end for a few seconds. Meanwhile! - we reduced the marinate. We poured it into a frying pan and just let it sizzle until it reduced by 1/2 I'd say. Wow. salt trip. It was good but we should have added more sugar or less soy sauce. The second time around we halved the soy sauce, and put in a little extra time. It was gross. The extra lime killed it. Salty sour is gross.

I'd say it's worth a try though. Maybe reduce the marinate less, or put in less soy sauce. It was good and I'm kinda craving it but I think I'll check my blood pressure before having it again. Oh and I think we served it all over white rice.

Fig and Cheese Spread

This is a very simple/fast appetizer. It is always a conversation starter because no one knows what the figs are, and its an unlikely combination. BUT, its a party in your mouth!


Start to Finish: 30 minutes

4 ounces dried figs (about 8, add more if you like), halved or quartered
1 tablespoon butter or margarine
1 cup thinly sliced onion (1 large)
1 teaspoon snipped fresh thyme
1 tablespoon balsamic vinegar
6 ounces (I've used less, 4 would be fine) soft goat cheese (chevre)
Assorted crackers

1) Remove stems from figs. Place figs in a medium saucepan; cover with water. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Drain well, cool slightly.

2) In a skillet, melt butter over medium heat; add onion. Cook and stir about 5 minutes or until brown. Stir in drained figs and thyme. Cook, stirring gently, about 2 minutes or until slightly softened. Stir in balsamic vinegar. Cook for 2 to 3 minutes more, or until glazed.

3) To serve, place the goat cheese in a serving bowl. Spoon the fig mixture over cheese. Serve with crackers.

Crabby Mac n Cheese

Alright let's kick this off with something full of cheesy yumminess!

I shared this recipe with Jax a while back when she spotted it on our wedding blog. We were in the mood for some mac and cheese but wanted a meat element so we went for lump crab meat, and mixed it in! I recommend using some strong cheeses, our turned out a little mellow, and maybe a little extra hot sauce for spice. Or you can add it afterwards like I did (oh Cholula, how could I have ever said I don't like hot sauce)

The website photo of this dish sucks. So I'll add it along with a picture of the mac we made, so you can get a sense that.. yes it looks like mac and cheese. We ended up putting this in two 9" casserole dishes and had a little left over, so definitely cut this deal in half unless you want to eat it forever and ever.

Jackie you'll have to let us know how it turned out for you, and if anyone else tries it let us know what you think!