4 Foods Friday
Four Foods Friday time again. This is really becoming a highlight to my week. :)
#1. Do you ever use scissors to cut any foods? Which? Raw or cooked?
I love my kitchen shears. I use them to cut up cooked spaghetti before putting it into casseroles, I use them to cut up raw chicken if I need bite-sized pieces, and I use them most often to snip chives from my garden.
#2. Popcorn. Homemade, microwave, bagged, hot, cold. How do you like it?
I used to only make microwave, but since I found out how easy it is to do on the stove, I do it that way now so I can flavor it anyway I want. This is my favorite way, even though I make it on the stove like in my second fave.
#3. Sushi. Love it or hate it?
The jury is still out. I love seafood, but I can't get past the texture of the seaweed and the cold rice. I think if I tried more sushi without some of the textures I can't get past, I would like it.
#4. Share a dessert recipe.
I love tarts. They are my favorite thing to make. They are a little bit fancy, and the serving sizes aren't huge.
Apple and Almond Custard Tart
from Everyday Food, December 2007
for the crust:
3/4 c all-purpose flour (spooned and leveled)
1/4 t baking powder
6 T (3/4 stick) unsalted butter, at room temperature
1 large egg
1/2 t pure almond extract
for the filling:
4 T (1/2 stick) unsalted butter, at room temperature
1/2 c sugar
1 large egg
1 1/2 t finely grated lemon zest and 1 T fresh lemon juice (from one lemon)
3 T all-purpose flour (spooned and leveled)
1/2 c heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 c sliced blanched almonds
1) Make the crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
2)Using an offset spatula or table knife, spread dough in a 9-inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
3) Meanwhile, preheat oven to 350, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 c sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
4) In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 c sugar. Place tar pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.