Posted by KB on June 30, 2010
After Kluster Says guest editor Claire McCarthy told us about the truly amazing food at NYC’s Angelica Kitchen, particularly the lemon-almond tart with raspberry sauce, we thought we should check it out. Leslie McEachern, owner of this NYC eatery, was kind enough to give us the recipe from their cookbook, The Angelica Home Kitchen, to pass on to you.
Leslie tells us this special dessert is her personal favourite. It's perfect for special occasions - not really that complicated to whip together, but looks like you’re a master chef. Enjoy!
Lemon-Almond Tart with Raspberry Sauce
Yield: 6-8 servings Cooking time: 1 hour
For the crust:
1 cup slivered almonds
1 cup whole wheat pastry flour
1/4 teaspoon sea salt
1/4 cup olive oil
1/4 cup maple syrup
For the filling:
1 agar bar
2 cups apple juice
1/8 teaspoon turmeric
Pinch of sea salt
1 cup rice syrup
1/4 cup maple syrup
1 cup freshly squeezed lemon juice (strained)
1/4 cup kuzu (type of starch for thickening, from Chinatown or specialty stores)
1/2 cup soy milk
2 teaspoons vanilla extract
1 pint fresh raspberries or strawberries (for garnish)More...
recipe, tart, angelica kitchen
Posted by KB on February 24, 2010
Potato is so last year*, corn is the way of the future. Ditch your spuds and embrace the versatile world of polenta. Serve it soft as a creamy mash substitute, or crisp up some firm slices for crunchy golden chips, as we have done here.
You will need:
1 cup polenta
3 cups water or stock
100g crumbled fetta or grated parmesan (optional but delicious)
oil for baking/frying
salt
First, bring your stock or water to a simmer, and slowly pour in the polenta, stirring all the while to avoid nasty lumps. It will begin to thicken immediately, but don’t get excited - it will need to cook for at least five minutes, and you will need to keep stirring. Be prepared for a full arm work out.More...
recipe, polenta chips