Gluten-Free Meyer Lemon Tart

Gluten-Free Meyer Lemon Tart

With Delicious Lemon Cheesecake !

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Chilling Time: 4-5 hours

Ingredients

King Arthur gluten-free cookie mix

4 eggs

1 stick butter soften 

2 tbsp water

16 oz. cream cheese, room temperature

1 cup sugar

1/2 cup sour cream

2 meyer lemons, zest + 1 tbsp juice

1 tsp vanilla bean extract

4 Tbsp. Bonne Maman Lemon Curd + 1/2 cup

cooking spray

whipped cream for garnish 

Cooking Tools

2 medium mixing bowls

1 large round bottom release tart pan

Electric hand mixer

Directions

Bottom Crust: Preheat oven to 350 Degrees F. In a mixing bowl, whisk King Arthur cookie mix, softened stick of butter, water, 1 egg until combined. Spray tart pan and press cookie dough evenly at bottom of pan.  Bake in oven for 20 minutes and remove from oven to slightly cool.

Cheesecake Filling: in a mixing bowl, add; softened cream cheese, 3 eggs, sour cream, sugar, lemon zest, vanilla extract, lemon juice and 4 Tbsp of the Lemon Curd and use electric mixer to whip until all incorporated and smooth.

Reduce oven heat to 325 Degrees F.  Respray inside sides of tart pan with cooking spray and pour cheesecake batter over the par-baked cookie crust and place back in oven for 1 hour, if needed an extra 10 minutes for additional baking. Remove from oven and let it get to room temperature before refrigerating for serval hours. Before serving, spread 1/2 cup of Lemon curd on top of Tart before serving with some whipped cream.

Serves 8

Korean Mayak Eggs

Korean Mayak Eggs

Delicious Marinated Eggs, Perfect For Over Rice, In Ramen Or As A Side Dish For Your Asian Dishes!

Difficulty: Easy

Prep Time: 12 hours+

Cooking Time: 8 minutes

Ingredients

6 eggs, 8 minute egg

3/4 cup soy sauce

1 cup Dashi stock ( 1 cup water + 1tsp Dashi granules)

3/4 cup Mirin

2 tbsp rice wine vinegar

1 Tbsp Momofuku Chili Crunch

2 tsp fish sauce

1 tsp sesame oil

2 cloves garlic, minced

2 Tbsp sugar

1/4 tsp sesame seeds

1/3 of a jalapeño, seeds removed, sliced thin

1/4 cup green onion, sliced

Cooking Tools

Medium pot

Medium bowl (ice water)

Medium mixing bowl

Non-reactive container with lid

Additional 

cooked rice

Ramen 

Directions

In a pot of boiling water, add eggs and reduce to a simmer, cook for 8 minutes. Remove eggs from cooking water into a ice bath, allow to cool for 5 minutes before peeling. Whisk rest of the ingredients in a mixing bowl and add peeled eggs. Place eggs and the liquid marinade in a non-reactive container with lid and place in refrigerator for at least 12 hours + turn eggs on occasion  to marinade each side equally. The eggs should be consumed within 3-4 days. Place sliced egg on cooked hot rice and drizzle with the marinade.

Yields: 6 eggs

Garlic Butter Broccoli

Garlic Butter Broccoli 

With Pignoli Nuts & Raisins

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 5 minutes

Ingredients

2 heads of broccoli, cut into florets

3 cloves garlic, pressed

1/2 cup golden raisins

1/2 cup Pignoli nuts ( pine nuts)

1/2 tsp onion powder

3 Tbsp unsalted butter

salt

pepper

Cooking Tools

Medium stock pot

Medium mixing bowl

Large sauté pan with lid

Directions

Add enough water in a stock pot, you will be blanching the broccoli first. Once water is at a boiling point; add broccoli florets and blanch for about 90 seconds the remove to a ice bath in a mixing bowl to stop the cooking process and to retain their green color. Drain broccoli and let dry. In a sauté  pan on medium-low heat, melt butter and add garlic and sauté for a minute, do not burn the garlic. add in the broccoli, pignoli nuts, onion powder and raisins and continue to sauté, put the lid on to steam broccoli until slightly tender. Salt and pepper to taste in the cooking process.

Serves 6

Sauerkraut & Potato Balls

Sauerkraut & Potato Balls

I Used Leftovers For This Dish!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 20 minutes

Ingredients

2 cups leftover mashed potatoes

1 1/2 cups sauerkraut, squeezed & drained of liquid

1 cup shredded Gruyère cheese

3 eggs

1 cup flour

2 cups Panko bread crumbs

vegetable oil for frying

chopped parsley for garnish

salt

pepper

Tools

Deep Fryer or deep frying pan

Small ice cream scoop (optional)

Sheet tray with rack

 

Directions

Place potatoes, sauerkraut, Gruyère cheese, salt & pepper and mix well. Create balls out of the mixture, using scoop allows for consistent size. Make a dredging station, one with flour, one with whisked eggs and one with panko bread crumbs. Dredge each ball in flour, then eggs and lastly the bread crumbs and place on sheet tray to prepare for frying. Heat oil to 350 Degrees F. Fry several balls at a time for 1 to 2 minutes until golden brown. Place on a rack to drain oil and serve hot. Cook's Note: Its important to note that removing the liquid from the sauerkraut is key to having a crispy ball and not have it fall apart in the fryer. If there is too much moisture in the mixture can cause oil splatter when it make contact with the oil while frying, so be very cautious. Garnish with chopped parsley.

Yields 12

Asian Pickled Cucumbers

Asian Pickled Cucumbers

A Quick Pickle As A Side Condiment For Your Asian Dishes!

Difficulty: Easy

Prep Time: 1 hour+

Cooking Time: No cooking required

Ingredients

1 1/2 cups Asian seedless cucumber, sliced thin

1/2 cup red onion, sliced thin

3 slices fresh ginger, skin removed & sliced thin

1/4 cup green onion, sliced

1/2 tsp peppercorns 

1/2 cup Japanese Rice Wine Vinegar

1/2 cup Mirin, (rice wine)

1 tbsp sugar or palm sugar

pinch red pepper flakes

Cooking Tools

Small mixing bowl

Glass container with lid

Direction

Whisk together in a mixing bowl; vinegar, rice wine, sugar, peppercorns, pepper flakes, green onions.

Layer the rest of the ingredients in a glass container and pour the liquid over the top.  Place lid on top and refrigerate at least an hour to pickle.

Serves 4