What We’re Eating Now
Latest from the Blog
- You can make your own lemon curd or use a good store-bought variety. The sweetness can vary dramatically so taste the whipped cream mixture before you add the extra lemon juice.
- If you can’t find graham crackers, digestive biscuits are a great substitute.
- The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic, until you’re ready to assemble the rest of the berry tart.
- You can use a round, square or rectangular tart pan, as long as it has a removable bottom.
- If you want the fruit to have that fancy, shiny look you see on French pastry, brush the fruit with a little strawberry jam that you’ve thinned with a teaspoon or two of warm water.
- For the Crust:
- 12 whole graham crackers (1½ cups, 7oz)
- 6 tablespoons unsalted butter, melted (85g)
- 3 tablespoons brown sugar (34g)
- ¼ teaspoon fine sea salt
- For the Mascarpone Filling:
- ¾ cup whipping cream (180ml)
- 1 8 ounce container mascarpone cheese
- 4 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ½ cup lemon curd, home-made or store bought (120ml)
- 1 teaspoon lemon zest (from half a lemon)
- 2-3 teaspoons lemon juice (optional, to taste)
- For the Berry Topping: Note: use whatever berries you like best
- 1 pint strawberries, hulled and sliced or halved
- ½ pint raspberries
- Mint leaves for garnish
- Position a rack in the center of the oven and heat the oven to 350°F
- Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the salt, sugar and melted butter and process again until well combined.
- Place the crumbs into the tart pan and evenly spread the crumbs so that they cover the bottom of the pan and sides. Press down on the bottom firmly to make a compact layer. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a rim about a ¼ inch thick. Bake the crust until it’s golden brown and smells nutty, about 10 minutes. Set the baked crust on a rack and let cool. Note: The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
- Beat the cream and cream cheese together on high speed with a hand mixer or a stand mixer until soft and creamy, about 3 minutes. Add the softened mascarpone cheese and powdered sugar and beat on medium speed until mixed well (don’t over-beat, mascarpone can separate). Add the lemon curd and lemon zest and mix on low until just combined. Taste and if you want more tartness, add the lemon juice.
- Pour the cream mixture into the cooled tart crust and level it with an offset spatula or butter knife. Chill for at least 3 hours (overnight is fine too). Top the tart with the berries and garnish with mint leaves if desired. Serve chilled (I like to take it out of the refrigerator 15 minutes before serving).
Cork and Knife Our new cookbook is out now — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop! A good beer isn't only the perfect liquid...
You don’t have to be a grill master to make perfect bourbon honey glazed ribs because there is an easy, no-fuss technique that works every single time.
These Japanese-style chicken meatball skewers, called Tsukune, are grilled to a deep golden brown and brushed with a sweet soy glaze. Great for game day snacks or just when you feel like eating something on a stick (which is every day for us).
The classic combination of spicy sausage, creamy white cannellini beans and bright escarole has never been so satisfying.
These salted caramel peanut butter bars – in bite-size form – are about the best way to win over someone’s heart, kidneys or spleen. They’re that good.
A year or so ago, we were experimenting with recipe plugins. This is a whole article (or series) in itself, so I don't want to bog this post down too much with detail, but essentially we were planning to switch to a plugin which used custom post types for each article...
This is the first tech tip in the series. Just a test! Hopefully nobody will see this, but if you DO see it, let me know!
When I was growing up, an “annual” was a comic-strip-based holiday gift that kept you chuckling for about a day and a half before being stuffed into a cupboard and forgotten about. I like to think our annual Thanksgiving roundup follows that tradition.
These are what you want for a holiday party: buttery puff pastry tartlets topped with oven-roasted pears, balsamic-caramelized red onions and goat cheese crumbles. A drizzle of spicy chili-honey puts it over the top.
The croque madame is a quintessential dish in the French culinary canon. What is essentially a ham and cheese sandwich, this beauty is elevated by two generous layers of creamy béchamel, broiled until bubbly and golden, and topped with a perfectly fried egg. With a little help from our friends at Le Creuset, we’ve used both their new recipe book and their bakeware to put together a perfect brunch dish.