The Most Extraordinary French Lemon Cream Tart with Fresh Raspberries

 

Before the winter and early spring obsession with citrus concludes, I must share one of my favorite lemon recipes. And shock, it's by Dorie Greenspan from her award-winning cookbook Baking: From My Home to Yours.

This tart is simple and its flavors bright. The star of the show is the flavor lemon. You begin with a buttery, tender shortbread crust. Then you fill it with the most extraordinary French lemon cream. Dorie received this recipe from the famous Pierre Herme and it is velvety-lemon genius. A word to the wise, throw all caution to the wind when making this tart, people. Because the lemon cream alone contains a full two sticks of butter. Just make it, bake it and enjoy it. It's worth it.

 

My biggest advice is to follow the chilling time for the lemon cream. It makes all the difference. The tangy, buttery cream needs a chance to rest, set and let its lemon flavors intensify. I served mine with fresh raspberries to my friends and it was the hit of the party. Give Dorie's recipe for The Most Extraordinary French Lemon Cream Tart a try before all those luscious in-season lemons disappear.

See all my other posts from this same cookbook, here.

The Most Extraordinary French Lemon Cream Tart

Makes 8 servings

The filling in this tart is everything. It is the lemon cream I learned to make from Pierre Hermé, and it is the ne plus ultra of the lemon world. The tart is basic—a great crust, velvety lemon cream—and profoundly satisfying. It is also profoundly play-aroundable. You can add a fruit topping (circlets of fresh rasp-berries are spectacular with this tart) or a layer of fruit at the bottom; you can finish the tart with meringue; or you can serve it with anything from whipped cream to raspberry coulis.

Ingredients:
1 9-inch tart shell made with Sweet Tart Dough, fully baked and cooled

1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
2 sticks plus 5 tablespoons (10-1/2 ounces)
unsalted butter, cut into tablespoon-size
pieces, at room temperature

Directions:
Getting Ready: Have an instant-read thermometer, a strainer and a blender (first choice) or food processor at hand. Bring a few inches of water to a simmer in a saucepan.

Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic. Whisk in the eggs, followed by the lemon juice.

Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. Heads up at this point—the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience—depending on how much heat you’re giving the cream, getting to temp can take as long as 10 minutes.

As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.

Turn the blender to high (or turn on the processor) and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.

Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight. (The cream will keep in the fridge for 4 days and, or tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.)

When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate ‘until needed.

Serving: It’s a particular pleasure to have this tart when the cream is cold and the crust is at room temperature. A raspberry or other fruit coulis is nice, but not necessary; so is a little crème fraîche. I know it sounds odd to offer something as rich as crème fraîche with a tart like this, but it works because the lemon cream is so light and so intensely citric, it doesn’t taste or feel rich.

Storing: While you can make the lemon cream ahead, once the tart is constructed, it’s best to eat it the day it is made.

Sweet Tart Dough

Makes enough for one 9-inch crust

Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, I prefer to freeze the unbaked crust in the pan and bake it directly from the freezer—it has a fresher flavor. Just add about 5 minutes to the baking time.

In French, this dough is called pâte sablée because it is buttery, tender and sandy (that’s what sablée means). It’s much like shortbread, and it’s ideal for filling with fruit, custard or chocolate.

The simplest way to make a tart shell with this dough is to press it into the pan. You can roll out the dough, but the high proportion of butter to flour and the inclusion of confectioners’ sugar makes it finicky to roll. I always press it into the pan, but if you want to roll it, I suggest you do so between sheets of plastic wrap or wax paper or inside a rolling slipcover (see page 491 of the book).

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons)
very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk

Directions:
Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in—you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses—about 10 seconds each—until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change—heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.

To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed—press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.

To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.

Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a cooling rack (keep it in its pan).

To fully bake the crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (I dislike lightly baked crusts, so I often keep the crust in the oven just a little longer. If you do that, just make sure to keep a close eye on the crust’s progress—it can go from golden to way too dark in a flash.) Transfer the tart pan to a rack and cool the crust to room temperature before filling.

To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to take the rawness off the patch.

Sweet Tart Dough with Nuts: This dough has a slightly more assertive flavor than Sweet Tart Dough above, but you can use the two interchangeably. For the nut dough, reduce the amount of flour to 1-1/4 cups and add 1/4 cup finely ground almonds (or walnuts, pecans or pistachios).

Mississippi Mud Pie (B) aka Muddy Mississippi Cake Recipe

"Decadent and 100 percent worth it. I'm waiting for an excuse to make this dessert again!"

Those are the notes in my BAKED Explorations cookbook next to the recipe for Mississippi Mud Pie (B) aka Muddy Mississippi Cake. I made this mud pie--or rather tart, or rather, pudding...but really a cake--back in February for our Valentine's Day dinner-in.

 

I had a hard time deciding what treat to make for Valentine's Day dessert. I didn't want to slave over the dessert the day of, but I also wanted an insanely decadent and chocolatey dessert for my sweetheart and me. The moment I saw the components of BAKED NYC's Mississippi Mud Pie (B) aka Muddy Mississippi Cake, I knew I would make it.  I get the idea of this chocolate dessert out of my head.

(Can we all laugh at this photo above? Don't you think it looks like an anteater?)

 

You begin with a homemade chocolate cookie crust, simply crushed Oreos and melted butter. Then you make a flourless chocolate cake. Oh by the way, you bake that flourless chocolate cake inside that crust! After that you make a homemade chocolate pudding (which is one of my favorites) and top it off with a simple and loose, sweetened whipped cream. Honestly, I don't think dessert gets better.

 

I splurged on some intense cocoa powder and high-quality chocolate (Amano) for my Mississippi Mud Pie (B). It was worth every ounce. The guys at BAKED knew exactly what they were doing with this recipe. It takes some time, but if you make the components separately the day or two before you'll be fine. That's what I did and I felt zero stress on Valentine's Day!

And don't wait until Valentine's Day to make this Mississippi Mud Pie. You really don't need an excuse to make it.

Other recipes you may like:

Chocolate Ice Cream
Delicious Cookies from Baked: New Frontiers in Baking Cookbook

Chocolate Pudding

Mississippi Mud Pie (B)

aka Muddy Mississippi Cake

from BAKED Explorations

Baked's Intro:

Though Mississippi Mud Pie was a staple of southern menus during my collegiate youth, there is no real indication that this dessert was created in Mississippi (or even the south). To further complicate matters, it seems that Mississippi Mud Pie (or cake) varies widely in interpretation and means many things to many people. If I had to identify the characteristics of a typical Mississippi Mud, I’d say it is a very dense, very sweet chocolate cake. Fudgy comes to mind. It is also probably covered or made with marshmallows and topped with pecans and chocolate sauce. The usual Mississippi mud is far too sweet and strangely dense for my taste buds these days, so I created a dreamier, more elegant version. I bake a flourless chocolate cake inside a cookie crust and top it with a layer of silky chocolate pudding and whipped cream. It is, by far, the Baked staff favorite.

Yield: 1 9-inch round cake.

For the Chocolate Cookie Crust:

• 16 ounces chocolate sandwich cookies such as Oreos (36 to 40 cookes), crushed
• 5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake:

• 4 tablespoons (½ stick) unsalted butter
• 6 ounces good-quality dark chocolate (60 to 70%), chopped
• 2 tablespoons plus 1 teaspoon instant espresso powder
• ¼ cup strong coffee, at room temperature ¼ teaspoon salt
• 1 tablespoon pure vanilla extract
• 6 large eggs, separated, at room temperature
• 1 cup sugar

For the Chocolate Pudding:

• ¾ cup sugar
• ½ cup dark unsweetened cocoa powder (like Valrhona)
• ¼ cup cornstarch
• ¼ teaspoon salt
• 4 large egg yolks
• 2½ cups whole milk
• 3 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 ounces good-quality dark chocolate (60 to 70%)

For Assembly: 

Simple Whipped Cream

1 1/4 cups heavy cream

2 tablespoons granulated sugar

Directions

To Make the Chocolate Cookie Crust:
Preheat the oven to 300 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line the pan with parchment paper and lightly spray the parchment and sides of the pan.
In a food processor, grind the cookies to a very fine crumb. You should have about 3½ cups. Put the crumbs in a small bowl. Pour the melted butter over them and mix with a rubber spatula until well combined.

Turn the crumb mixture into the prepared pan and press it into the bottom and up the sides, leaving about ½ inch between the top of the crust and the top of the pan. Use the back of a large spoon to get an even layer of crust. Place the pan in the freezer and let the crust set for about 10 minutes.
Bake the crust in the oven until it is dry to the touch, about 10 minutes. Transfer the pan to a wire rack and let cool.

To Make the Flourless Chocolate Cake:
Increase the oven temperature to 350 degrees F.
Using a double boiler or microwave, melt the butter and chocolate together. Set aside to cool.
In a small bowl, whisk together the espresso powder, coffee, salt, and vanilla. Set aside.
In the bowl of a standing mixer fitted with the whisk attachment, beat the egg yolks with ½ cup of the sugar until the mixture is light and has almost doubled in volume, about 5 minutes. Add the chocolate mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low speed for 5 seconds. Add the coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

In a clean bowl fitted with the whisk attachment (or you can elect to do this step by hand if you are feeling strong), beat the egg whites until foamy. Gradually increase the speed to high and add the remaining ½ cup sugar, beating until soft peaks form.

Scoop 1 cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold in the egg whites. After about 30 seconds of folding, add the remaining egg whites and continue folding until they are almost completely combined. Do not rush the folding process, work gently, and take care not to overmix. Pour the batter onto the cooled cookie crust and bake for 38 to 42 minutes, until the cake is set but still jiggles slightly. It might not appear to be completely cooked. Transfer it to a wire rack and cool completely. (As it cools, the cake will deflate in the center and look sunken. Do not despair, this is just the way it settles.) Tightly wrap and refrigerate the cake for at least three hours or overnight.

To Make the Chocolate Pudding:
In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, and salt. Add the egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in the milk, whisking constantly.

In a saucepan over medium heat, bring the mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds, then transfer it to a medium bowl. Add the butter, vanilla, and chocolate and whisk until combined. Continue to whisk for a few more minutes to cool the mixture slightly. Let the pudding stand for 15 minutes at room temperature. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming, and chill it for at least 3 hours.


Simple Whipped Cream:
Pour the cream into a chilled metal bowl and beat with a chilled whisk for about 1 minute or until soft peaks form. Sprinkle the sugar on the cream and continue whisking vigorously until stiff peaks form. Yield: about 2 cups whipped cream

To Assemble the Mississippi Mud Pie:
Stir the pudding to loosen it, then pour it on top of the cake, making sure to stay inside the cookie-crust border. Use an offset spatula to spread the pudding into an even layer. Return the cake to the refrigerator for at least 30 minutes while you prepare the whipped cream topping. Spread whipped cream across the pudding layer, all the way out to the sides, unmold the cake, and serve it immediately.
The cake can be kept, covered, in the refrigerator for up to 2 days.

Notes

This is an easy, though-many-stepped, recipe. Don’t fear, just break up the parts over the course of two days. Make the cookie crust and cake on day one, and make the pudding on the day you’re going to serve the dessert. Keep in mind that the cake requires 3 hours to set before it can be cut. The whipped cream topping can be made 15 minutes before serving.

Utah Local Love: Amano Chocolate Pudding at Pizzeria 712 (Orem, UT)

Happy Friday. Ah, the hope and happiness that comes with Friday morning. Doesn't it feel limitless? I love featuring a local Utah company or product on Friday. The purpose is to give you guys some ideas on what you can do or eat this weekend.  More Utah Local Love posts, here.

I think my very favorite restaurant in Utah County (maybe even all of Utah) is Pizzeria 712. Don't ask me how many times I've been there because it's embarrassing and it's often. I can't resist their thin-crust, crisp, napoleon-style pizza, their salad combinations, green olives, flat bread and hummus, panini sandwiches and tempting desserts, especially their Amano Chocolate Pudding with Sweetened Whipped Cream and Shortbread (this time around with dark chocolate and sea salt shortbread). If it is on the menu, I can't resist.

Amano Artisan Chocolate is my favorite. It's a local bean-to-bar company right in Orem, Utah. They make the best chocolate. My favorite chocolate ice cream recipe isn't the same without it. If you know P712, you know they are committed to using seasonal and local ingredients and I love that.

This chocolate pudding is deep, dark, smooth and shoots happiness straight to your brain. My mom and I shared it when we last went lunching. After her first bite, she started giggling. Then I started giggling. I wasn't sure why. So I asked, "Mom, why are you laughing?" She replied, "I don't know. This just makes me feel happy! I love it so much."

Good food speaks to the soul!

Pizzeria 712
pizzeria712.com
heirloomrestaurantgroup.com/blog/
320 South State Street, Orem
P712 on Facebook

Utah Farm to Utah Table: Three Green Lettuce Salad with White Turnips

 

When I was a little girl a salad meant iceberg lettuce, beefsteak tomatoes, shredded carrots and ranch dressing. My mom would also toss in a few cucumbers, purple cabbage and my favorite, pickled beets. I've always loved salad. But to be honest, salad was lettuce and lettuce meant iceberg.

I think on occasion we had romaine. And then in my high school years the cliche spinach salad with strawberries, candied almonds and poppy seed dressing became staple. I say cliche with the utmost love, because I still adore that spinach salad at each and every bridal or baby shower I attend.

It wasn't until I moved to New York City that I realized the complexity in the world of greens. I became obsessed with the bitterness of arugula. I adored the delicacy of the bib and butter lettuce varieties. Mesclun green mixes could be spicy and earthy. An awakening emerged in me. "Lettuce really has flavor!" I thought to myself. "It's not just a texture or vehicle for salad dressing."

I say all this with love. My mom put dinner on the table every single night. Our meals were always balanced, and we always had a salad and side vegetable, which I'm sure was probably an anomaly to many homes during this time. (And honestly, I don't think many of our grocery stores even carried a good variety of produce as they do now. I'm also guessing we may have been some picky little eaters often refusing some said greens.)

  

Last month I visited La Nay Ferme, Utah's newest Community Supported Agriculture (CSA) Farm, in Provo.  La Nay Ferme is taking root and bringing fresh produce to Utah County residents with their locally grown, organic produce. You can read all about my visit to this beautiful farm that overlooks Utah Valley, here.  As I left the farm, I was given a bag of fresh produce picked that same day. The contents were representative to what one of their CSA members will receive in a weekly share.

La Nay Ferme specializes in a multitude of lettuce varieties. I was delighted to see Rex Butterhead, Rough d'hiver and Red Salad Bowl lettuces, along with white turnips. So the very next day I created a gorgeous salad for lunch.

 

 

Each leaf of lettuce was delicate, yet strong. I rinsed and dried them and went to town with my trusty chef's knife. To make this salad a rounded meal I added chickpeas and a homemade, stevia-sweetened strawberry poppy seed dressing (how ironic since I just mentioned that flavor combo above). Fantastic greens don't need much dressing up, so I made sure to keep the salad simple so I could enjoy each and every flavorful bite.

  

It didn't take long to prepare this salad, but I could barely handle the anticipation. It had been months since I partook of fresh Utah produce. And I know for a fact there is a huge difference. Bite by bite, my body thanked me. Something shot to my brain telling me I was feeding my body much-needed vitamins and minerals. The crunch of the salad satisfied me and those white turnips...boy were they sweet.  I used the entire bag just for my lunch and only shared a few bites with my husband.

 

I was sad to see the salad go, but felt so incredibly good afterwards. It was probably the best salad I'd had at home in months. The next day I craved more. I made another salad, this time with some romaine I had at the grocery store...and you know what? Pale in comparison, folks. It was flavorless and was probably weeks if not months old. 

I'm not saying grocery store lettuce is bad. Because I buy it. And if you are eating lettuce, that is a good thing. I applaud you. What I'm saying is La Nay Ferme grows outstanding lettuce and I want it on my table every night. I admire this new farm in Provo and their commitment to help us have more nutritious food for our families, grown in our own community.

Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. ~Elizabeth Berry.

La Nay Ferme is having an event at their farm tonight. Anyone can go and they'll be talking about their CSA shares and answering any questions you may have. You should go, and maybe you'll get to make a delicious salad soon, at home, too.

La Nay Ferme - Evening at the Farm
Thursday, April 12
6:30-8p.m.
4800 North East Lawn Drive, Provo
(Rain or shine! They have plenty of space for everyone if weather gets wet.)

La Nay Ferme
lanayferme.com
Facebook.com/LaNayFerme
Twitter: @LaNayFerme
YouTube.com/LaNayFerme
Farm Tours: Wednesdays 12pm-1pm and Saturdays 10am-11am
Volunteer: Wednesdays 1-3pm and Saturdays 11am-1pm
Join their CSA program.
info@lanayferme

 

Utah Farm to Utah Table Recipe

Three Green Lettuce Salad with White Turnips

Ingredients:

Rex Butterhead

Rough d'hiver
Red Salad Bowl

White Turnips

Chickpeas

Homemade Strawberry Poppy Seed Dressing.

Directions:

Rinse, dry, chop, toss, enjoy.

*This is not a sponsored or compensated post. A lovely salad dinner was provided to me at the event, along with bag of said produce. All opinions are my own. Photos by me.

McMamma's Recipes: Gone with the Wind Lime Jell-O Dessert

Once a year I watch Margaret Mitchell's Gone with the Wind. I have to. It's a part of me. My mother is a die-hard Gone with the Wind fan. At a young age, I knew just how handsome Clark Gable was, I knew that Vivien Leigh's waist was scrunched into a 16-inch corset and boy do I ever loath Ashley Wilkes. Honestly, he's such a ninny.

 

The recipe I am sharing with you today, Gone With The Wind Jell-O dessert, has nothing to do with the book or movie, though it carries the same name. This is not a recipe you would have found during the Civil War, in fact I have no idea why this Jell-O dessert is named Gone with the Wind. And neither does my mom. Perhaps it mimics Scarlett's velvet green dress Mammy made from curtains when she so desperately needed to ask Rhett for money to save Tara.

Our best guess is that Jell-O, the self-proclaimed light dessert, was obviously popular during the years when Gone with the Wind hit theaters. And lime-flavored Jell-O was introduced during that same decade. This recipe is my mother's and is her version based on a few she's received over the years. It's light, airy and fluffy. It practically disintegrates in your mouth as you eat it. Gone with the Wind is one of those fence-sitting Jell-O recipes that isn't quite side dish and not quite dessert. My mother will tell you it's the perfect summer dessert. My father will tell you it's not good unless you include crushed pineapple.

And I sit behind my laptop, telling you it's a teaser of a dish, just like Miss Scarlett, and that it should should always belong on a potluck table because it's weirdly unsatisfying unless consumed in large amounts. I recommend sliding that Gone with the Wind movie into your player so you can watch Rhett and Scarlett. Be prepared for some waiting times in this recipe, including time for the evaporated milk to freeze (do this the night before) and your lime Jell-O to almost set up completely.

Give it a try. It's fiddle-dee-dee-licious!

Gone with the Wind Jell-O Dessert

Ingredients:
1 can (12 oz.) evaporated milk, frozen overnight
1 sm. box lime jello (4 serving)
2-3 TB Real Lime Juice (or juice of one lime or lemon) (I used juice of two small limes.)
1 cup sugar
1 1/2 cups boiling water
16 graham crackers, crushed (full bar, four sections) (I used 3/4 cup on bottom, 1/4 on top.)
1 sm. can crushed pineapple (optional)

Directions:
Freeze evaporated milk overnight. Take out frozen evaporated milk and place on counter in morning when you start to set jello. (Let sit on counter for about 1 1/2 hours.)

Combine jello, sugar, and boiling water and mix together until jello dissolves in liquid. Add in lime juice.  Place in fridge until it is jelly-like and has set up, but not all the way.

Place evaporated milk in stand mixer and whip until it is fluffy. (Isn't this amazing?)

Spread 3/4 graham cracker crumbs on bottom of 9x13 pan.

Gently mix in jello concoction to fluffy evaporated milk. Pour into 9x13 pan.

Sprinkle remaining graham cracker crumbs on top mixture and refrigerate until set, about 3-4 hours.

Becky's Notes: I'm mystified by the magic of whipping evaporated milk. This idea needs to be further explored in recipe development. Also, be careful when you first consume this dish, sometimes you inhale the graham cracker crumbs. It may even be best to make this dish the night before so graham crackers settle into dish.

Other McMamma's Recipes you may like:
Chicken Pot Pie (aka Potato a la Creme)
Texas Sheet Cake
Peanut Butter Chews

________________________________


McMamma's Recipes Series:
My latest recipe project is revisiting and making the recipes from my mother's kitchen. Most recipes come from the years of 1970 to the early 2000s. Expect some ingredients like Jell-O, margarine, creamed and canned condensed soups, cool whip and more. Some recipes are from friends and neighbors and our Scandinavian heritage. My only rules: have fun, re-live my wonderful childhood, call my mother often with questions...and DO NOT alter the recipes.

Story of McMamma's 
When I was a little girl we didn't eat out much. Looking back, I am so grateful. I loved that my parents cherished meals at home. It allowed all seven of us kids to get more quality time with each other and with our parents. Plus, my mom is a great cook!

But, as a kid I didn't always appreciate it. I always wanted to go to the local Mexican restaurant or (gasp) McDonalds. I can still see and hear it now. On the way home from an event or something we'd be in our blue station wagon and would always ask my parents if we could go out to eat. And my dad would respond. "Sure, we'll go out to this great restaurant." Then we'd get excited and no sooner would he proclaim "We're going to McMamma's!"

I'm sure you can guess where McMamma's was...home. :)

How to Dye Easter Eggs Naturally with Vegetables, Spices and Teas

 

Good morning, friends. I hope you all had a lovely bright and springy Easter weekend. The weather was gorgeous here in Utah and my weekend couldn't have been more perfect. We relaxed a lot, visited the new City Creek shopping center in Salt Lake City (I found new sandals for summer!), enjoyed a lovely Easter dinner with my family and dyed these fantastically vibrant Easter eggs. If you follow me on Twitter or Facebook you've probably already seen some iPhone pictures. I've been so excited to share this project with you.

  

I haven't dyed Easter eggs for about five years. Don't get me wrong, I grew up loving it but just haven't had the motivation to do so. Well, until I saw this post about Vibrant Eggs, Dyed Naturally on The Kitchn.  I always knew you could dye Easter eggs with vegetables, but I never ever knew how gorgeous Easter eggs could be by simply boiling vegetables, spices and teas in water and letting them simmer for a while! So then I set off for what would be one of my most favorite and lovely foodie adventures.

 

As you can see you dying Easter eggs naturally with vegetables, spices and teas gives you a wide assortment of colors. And I only used five ingredients to obtain this color palate. Can you guess my favorite dyed eggs? 

I don't have a favorite, I think I have three.  The jade one on the bottom left-hand corner, it's striking to me, and made from using purple cabbage dye on a brown egg. The bright blue ones, also made from purple cabbage but on white eggs are brilliant. The deep red egg made from a mix raspberry zinger herbal tea and onion skins on a white egg came out so bold.

 

The history behind eggs and dying eggs around the Resurrection of our Savior has many facets. Eggs symbolize new life, rebirth, some traditions say an egg looks like the stone from his tomb. In early Christianity, followers of Christ would stained eggs red in memory of the blood of Christ. I think about that when I look at the beautiful red egg I dyed naturally myself.

 

I love that all these brilliant colors came from nature. I plan to continue this tradition with my husband and I and for our future kids. I think it's a wonderful way to remember our Savior, discuss our faith and explore the natural beauty we have on this Earth. 

 

We used both white and brown eggs and were so pleased with the variety of colors that came. Brown eggs were particularly interesting. Obviously brown didn't react well with our dyes made from turmeric, but it didn't matter because we loved how beautiful they turned out in rustic, Earthy tones.

 

I know Easter has come and gone. But I hope you'll save this fun activity for next Easter and Springtime. It takes a little more effort than a store kit, but is so worth it. Mother Nature has provided us with such beauty and dying eggs from her vegetables, spices and teas is a great way to see first-hand what can be done.

Color Guide for Naturally-Dyed Easter Eggs with Vegetables, Spices and Teas

On White Eggs

Purple Cabbage - Blue

Beets - Pinks 

Turmeric - Yellow

Onion Skins - Orange

Raspberry Zinger Herbal Tea -Lavender

On Brown Eggs

Purple Cabbage - Green

Beets -Maroon

Turmeric -Mustard yellow

Onion Skins -Rusty Red

Raspberry Zinger Herbal Tea -Deep Lavender and sometimes brown

Other colors:

We had fun with the color wheel and mixed a blues and yellows for different greens, we mixed reds and yellows for funky oranges and more!

Important Note: 

The shades and intensity of color will vary with the amount of dye you use, how much you reduce it and the time it soaks in your refrigerator.

What you'll need:

- Hard boiled eggs (We cooked ours before.)
- Oil (We used olive oil to polish.)
- Paper towels for polishing.

- Stockpots and saucepans

- Chosen Vegetables, Spices and Teas (Choose from list above and of course, explore other options.)

- Flat bottomed containers for soaking eggs. (And fridge space!)

- Patience.(They need to soak overnight. Ours probably soaked for 20 hours.)

Head on over to The Kitchn for detailed instructions. I followed their basic outline except I boiled and simmered my dyes around 45 minutes for some. But again, they said until you achieve the color saturation you want. One thing I wished I realized is that you really don't need much as far as quantity. I used half of a purple cabbage and clearly could have gotten away with much less. Of course, it's noted in their post that all you really need is scraps.

Also note, turmeric stinks! And be careful not to spill your dye. Beet juice is insane, folks.

On to deviled eggs and egg salad, ey!

Utah Local Love: La Nay Ferme - New Farm and CSA in Provo, Utah

 

A new farm is here. It’s called La Nay Ferme and it’s in Provo. I know you're going to love it.

I had the chance to spend an evening at La Nay Ferme last Friday to learn more about the farm, their vision, and their produce. And let’s get real: to partake of a scrumptious salad dinner.

Local food is significant to me. If I had it my way, I’d eat locally grown and locally sourced food from Utah everyday. But I don’t and it gets me mixed up and frustrated inside. Sadly enough, our food system has evolved to where most of us don’t even know (or care) when or where our food was grown.  Out of necessity, we gravitate to low prices and convenience. It’s the reality. But I’m here to tell you there is light. And that we are in the process of making local, real food more available in Utah and Utah County. It's really about awareness and participation.

 

June through October are some of my most favorite months in Utah because it is the peak of our growing and harvesting season. You can’t argue with a vine-ripe tomato, juicy peach or corn on the cob that you shucked yourself. It’s not just the freshness I think about but also the nutrients. Can you imagine eating a salad with lettuce that was picked that same morning? I can. 

That is exactly what La Nay Ferme is setting out to do. To give Utah County high-quality, local and fresh food. Not only do they want to make our summer and harvest season better, but they want to be able to supply a variety of locally grown produce year round for us Utahns. They have worked hard at building geothermal green houses and high tunnels that allow them to grow food through our harsh winters. 

I heard, first-hand, the passion and commitment that Clinton Felsted, founder of La Nay Ferme, has for real food. In his brief introduction, he talked about the connection he has to the concept of hard work and real food. He has grandiose plans for La Nay Ferme, telling us that it’s not just a farm, but a Foundation focused on beauty, quality and service. Plans are in motion for cooking classes, chickens and maybe even a fish hatchery. The commitment of this successful entrepreneur to give back to the community is admirable and his passion, tangibly endearing.

Perhaps what I love most about La Nay Ferme and Flested’s concept is the emphasis on service. The saying “Will work for food” has a new and quite literal meaning for our community, maybe more aptly stated, “Will serve for delicious, naturally-grown, real food!” Anyone who would like can volunteer at La Nay Ferme in exchange for fresh produce after their service on the farm is completed.

 

La Nay Ferme will grow a plethora of fruits and vegetables like broccoli, cauliflower, strawberries, squashes, tomatoes, leeks and more. However, what they’ve chosen to specialize in will be greens and lettuces. I couldn’t be more excited! Those lettuces were exactly what they showcased in their salad dinner that evening.

 

On the menu was a salad bar with delightful, just-picked lettuces in the varieties of Rex Butterhead, Rouge d’hiver and Red Salad Bowl greens. Each had distinct flavor and my body was thanking me for the nutrients and tastiness.

 

To top off the salad, we were offered three options for salad dressings made by Chef Ashley McPherson, of Guru's, a local Provo Restaurant who will be using La Nay Ferme produce in the coming months. (Teaser: I heard they are also revamping their menu.)

                             

A big star of the evening was the white turnip. These were sweet and distinct and had the perfect crunch and texture to add to the salad. Delicious canapes were also served with micro greens atop. I loved the spiciness of the red pepper one.

 

The meal that evening was a representation of produce included in their "salad packs" you'd get as part of joining their CSA. If you are not familiar with a CSA, it stands for Community Supported Agriculture. Basically you sign up to receive a share of the farms bounty during a determined period and each week you'll receive a box of fresh, locally grown produce! You can learn more about La Nay Ferme's CSA, here.

One particular aspect of La Nay Ferme’s CSA I am excited about, is the focus on greens (I love a big salad), and that each weekly share's "salad pack" will include locally made dressings and other food products from Utah companies like Raw Agi. Pretty neat idea, right? I like it. It makes them stand out.

 

I see a bright future with La Nay Ferme. Their foundation, clearly, is organized and has the direction and resources a farm needs to be successful. Please help me spread the word about La Nay Ferme. I hope you get the chance to visit their website, and more so, I hope you’ll tour the farm, volunteer at the farm or join their CSA program.

Lay Nay is having an open house for anyone who would like to attend and you should!

Evening at La Nay Ferme
April 12 from 6:30-8pm
For everyone! Come learn about La Nay Ferme CSA shares.

Visit Project Domestication next week to see what I made with the lovely lettuces and white turnips from La Nay Ferme.


La Nay Ferme
lanayferme.com
Facebook.com/LaNayFerme
Twitter: @LaNayFerme
YouTube.com/LaNayFerme
Farm Tours: Wednesdays 12pm-1pm and Saturdays 10am-11am
Volunteer: Wednesdays 1-3pm and Saturdays 11am-1pm
Join their CSA program.
info@lanayferme


*This is not a sponsored or compensated post. A lovely salad dinner was provided to me at the event. All opinions are my own. Photos by me.

Basil in Terra Cotta Pot

I've adored this photo for more than a year, since that's when I actually snapped it. It's just been sitting, all stored away in my computer. How sad because it should be shared with you. The bright sunlight makes me happy and I feel it's warmth just as those lovely basil leaves did. Basil is often delicate to grow, or maybe it's my anti-green thumb. So I keep it inside often and just adore staring at it sitting in my kitchen window.

I love the simple look of herbs in terra cotta pots, but I don't think it was the best choice. Again, exposing my newbie-ness to the whole garden thing. From what I've been told terra cotta pots tend to suck all the moisture out of the soil unless you line them, which I didn't. 

Plus, I was sad when I wanted to make pesto and never had enough for a large batch. So this year I think I'm going to buy larger, more appropriate pots so I can be swimming in basil. I'm sure you'll be hearing me complain later this year about my plethora of basil. I think that's a problem I won't mind having.


What photos on your computer make you happy right now?

Read my other gardening posts.

Hawaiian Hibiscus Flower

This photo is taken from a dream of a vacation in Hawaii many years ago. I instantly fell in love with these fragrant and lovely flowers. I'm glad I snapped a photo of the beauty that is the Hibiscus flower. I was so in love, in fact, that I bought a Christmas Tree ornament for our travel tree that looks just like this one. Every holiday season we recall it's beauty and the many memories from our days in Hawaii.