Oscar Party 2012

Recipe from Around My French Table by Dorrie Greenspan


                             Citrus-Berry Terrine


This recipe is way too easy to look and taste as good as it does. I'm sure it would be even prettier had I not over-chilled the gelatin. I really should not be blogging on two recipes at the same time while getting ready to host an Oscar party.

                                      I loved The Artist!!

                              Best Picture and Best Actor

           

The recipe states to chill the gelatin mixture until it has the consistency of egg whites - about two hours.With a couple of hours to spare I could get the tart dough prepared for the lemon dessert I was making.I must have a really cold refrigerator, for after just one hour my gelatin mixture was pretty close to solid. I threw it back into the pan to melt it down; after adding the fruit the gelatin had a more opaque, rather than a translucent look to it. Still it turned out quite pretty.

Success meter (1-3): 3

Book Seventy-Seven: Baking ~ From My Home to Yours

by Dorie Greenspan


The Most Extraordinary French Lemon Cream Tart

It's Oscar time again!

I have been wanting to make this ever since I bought the book and read "It is the ne plus ultra of the lemon world." I love lemon desserts and thought this would be the perfect occasion to make such an over indulgent treat.

Everyone seemed to enjoy this one; even my daughter who stopped by the following day and had the leftovers with me, which were great the next day. I had the last piece two days later and thought it was even better. The lemon cream firmed up beautifully and had the texture of smooth butter. I will for sure refrigerate it at least a day before serving should I make this again.

Success meter (1-3): 3

amazon

I received these in my Christmas stocking a few years

ago and have been anxious to use them ever since. I was

hesitant to use these for the tart dough is quite delicate -

so in the end I opted for my rectangular pan.

I love her desciption "to blend until you

 get the perfect light, airy texture of

 lemon-cream dreams."

I decided to roll out the dough rather than

pressing the loose dough into the pan.

The cookies came out a bit over cooked. I really

should not blog on two recipes and get ready

for a party at the same time.

The curd is nice and firm...

..until you whisk it, which makes it fluid again.