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wendy@tstt.net.tt
http://www.caribbeangourmet-tt.com
Luscious
Lemons
West
Indians lemons tend to be knobby and rough-skinned but at
the same time juicy and very aromatic. They are usually
in season from about November through to April and you can
find them at your market or local grocery store. When buying
lemons look for the ones with the yellow skin as opposed
to the green; they tend to be juicier and not overly sour,
making them perfect in the following recipes.
LEMON
COCONUT
COOKIES
1/2 cup butter
1 1/4 cup granulated sugar
1 egg
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp grated lemon zest
1/2 tsp cinnamon
1/2 cup finely grated fresh coconut
n Preheat oven to 350ºF.
n Combine butter with sugar and beat until light.
n Add egg and beat until combined.
n Combine flour, baking powder and soda, lemon zest and
cinnamon, add to egg mixture.
n Fold in coconut.
n Drop by teaspoon full onto a greased cookie sheet and
lightly press to flatten.
n Bake for 12 minutes for soft chewy cookies or 15 minutes
for crisper cookies.
n Makes about 3 dozen cookies.
BRAISED
OXTAIL WITH
LEMON PARSLEY GREMOLATA
2 lbs oxtail, sliced into 3/4 inch pieces
1 tbs minced garlic
1 tbs minced chives
1 tbs red wine vinegar
1 tbs chopped celery
2 tbs vegetable oil
2 tbs brown sugar
1 large sprig French thyme
1 pimento pepper, seeded and chopped
1/4 tsp allspice powder
1 large onion chopped
4 cloves
salt and freshly ground black pepper
Gremolata:
1 tsp lemon zest, finely grated
2 cloves garlic, minced
1/4 cup finely chopped parsley
n Trim meat of fat, season with garlic, chives, vinegar
and celery. Set aside for one hour.
n Heat oil in a sauté pan, add sugar and caramelize
to a dark brown colour.
n Add oxtail slices turning quickly to ensure even browning
of all pieces.
n Add thyme, pimento and onions, stir and fry well.
n Add allspice and cloves, salt and black pepper.
n Cook for a few minutes then turn heat to low and cover,
let cook until tender, about 40 minutes, basting occasionally
and adding water only if needed to prevent sticking.
n Combine ingredients for the
gremolata and sprinkle
onto oxtail.
n Serves four to six.
LEMON
MERINGUE TARTLETS
For the filling:
1 1/3 cups granulated sugar
2 1/2 tbs cornstarch
1/2 cup milk
1 cup lemon juice
2 egg yolks
2 eggs
n Place sugar and cornstarch into a heavy sauce pan, whisk
to combine.
n Add milk and lemon juice whisk to remove any lumps. Add
egg yolks
n Cook over a gentle heat, until mixture is thick, about
six to eight minutes.
(You may use a double boiler here).
n Remove from heat and cool, cover lemon with a piece of
plastic wrap directly on lemon filling, this will prevent
a skin from forming.
n Fill into prebaked pie shells top with meringue and bake
for 15 minutes until golden. Refrigerate until ready for
use.
n Serves six.
For the pastry:
1 cup flour
1/2 cup butter
1 tbs sugar
pinch salt
2 tbs iced water
n Make pastry by placing flour, butter and sugar into a
work bowl, add butter and cut into flour until the mixture
resembles fine crumbs, add water if needed and bring mixture
together with your hands, gently.
n Form into a ball. Wrap in plastic wrap and refrigerate
for one hour or more.
n Preheat oven to 400F.
n Roll dough into a circle 1/4inch thick, fit into small
three inch tartlet pans or pie plate, prick pastry, fit
pastry with a piece of foil, fill with dried beans and bake
for 15 minutes, remove foil and beans, and bake for a further
10 minutes or until golden.
Cool.
n Makes six tartlets.
n To make the meringue beat the egg whites with 1/4 cup
granulated sugar until frothy, add a pinch of Cream of Tartar
continue beating until glossy and peaks form easily, top
tartlets.
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