tart & tangy

like i mentioned earlier, a friend gave me the big sur bakery cookbook for my birthday and i couldn't wait to make something out of it! it's a wonderful cookbook about a quaint eatery in one of the most beautiful places on earth and is filled with great stories of local farmers, fishers & butchers, including the story of a woman named Clovis and her bearss limes. i didn't use that variety of lime for the tart this time but it was still amazing - perfectly balanced between the salty homemade graham crust, tart lime custard and fluffy white meringue topping. reminded me a little of the super tart lemon meringue pie my grandma always made that had everyone around the table puckering. the graham crackers that you make for the crust are a real treat to nibble on while you're making the rest of the pie - or stash them away for later.
have a great weekend!

Clovis's Lime Tart
makes one 10-inch tart

for the graham cracker crumbs:
3/4 cup unsalted butter, softened
1/4 cup sugar
1/3 cup plus 1 tbs brown sugar
1 tbs honey
1 1/3 cups all-purpose flour
1/2 cup plus 1 tbs whole wheat flour
1 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
cream the butter, sugars and honey with the paddle attachment of an electric mixture until light and fluffy. add the remaining ingredients and mix until dough comes together. roll the dough between two pieces of parchment until you have a rough 1/4-inch thick rectangle. chill in the refrigerator for 30 minutes or up to 3 days. preheat oven to 375 degrees F. peel back the top layer of parchment and place dough on a cookie sheet. bake for 20-25 minutes or until brown. let cool to room temperature. break the graham cracker into pieces and pulse in a food processor until fine.

for the shell:
2 cups graham cracker crumbs (see above)
2 tbs sugar
2 tbs unsalted butter, melted
preheat oven to 350 degrees F. in a medium bowl, combine crumbs, sugar and melted butter. lightly grease a 10-inch tart pan with removable bottom. sprinkle the crumbs into the pan and use the bottom of a measuring cup to press the crumbs evenly over the entire pan and up the sides. refrigerate for 20 minutes. bake 7-10 minutes, remove and cool completely on a rack.

for the filling:
1 1/2 cups fresh lime juice
1 cup sugar
6 eggs
1 cup heavy cream
reduce oven to 325 degrees F. whisk together all the filling ingredients in a medium saucepan. cook over low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of the spoon. pour into cooled crust and back 10-15 minutes or until the filling is set. let the tart cool to room temperature and then place it in the freezer until the filling is firm to the touch, about 25 minutes.

for the meringue:
6 egg whites
1 cup sugar
1/4 tsp salt
1/4 tsp vanilla extract
increase oven to 400 degrees F. place the egg whites, sugar and salt in a heatproof bowl and place over a saucepan of barely simmering water. whisk the mixture constantly until the sugar dissolves. remove bowl from heat and whisk the whites with an electric mixer on high speed until medium peaks form. add vanilla and whisk to combine. remove tart from the freezer. spread the meringue over the top of the tart, leaving the edges of the shell uncovered. bake 2-4 minutes until the meringue is browned. refrigerate until ready to serve & enjoy!


raspberry bars, etc.

we've been so busy these past few weeks - eating, working, eating some more, entertaining & enjoying spring in this amazing city. we had a good friend & fellow foodie here for a long visit and hit up many great places for food, drinks, coffee, etc. it's tough to pick any favorites from the past few weeks but several food related highlights include a great cheese & beer dinner here, small tasty plates and wonderful atmosphere here, an icy treat before brooklyn flea, best deviled eggs ever here, and awesome sangria here!

got a few great cookbooks recently that i'm sure we'll posting recipes from soon - Molto Gusto and The Big Sur Bakery Cookbook. both are filled with beautiful images of amazing food! also excited for new music from one of our favorite voices and these guys too.

not much time for cooking or baking lately but we're excited to get to the green market this week to see what's in season and inspiring. in the meantime, these raspberry crumb breakfast bars from Baked are a perfect treat with a cup of coffee any time of day as we anxiously await the release of their next cookbook. enjoy!

Raspberry Crumb Breakfast Bars

for the crust & crumb:
1 1/2 cups all purpose flour
1 cup dark brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp cinnamon
1 1/2 sticks unsalted butter, cut into pieces

for the filling:
1/4 cup dark brown sugar
1 tbs lemon zest
1/2 tsp cinnamon
2 tbs all purpose flour
1 lb fresh or frozen raspberries
1/4 cup lemon juice
2 tbs unsalted butter, melted & cooled
preheat oven to 350 degrees F. grease the bottom and sides of a 9x13-inch baking pan and set aside. combine flour brown sugar, oats, salt, baking powder, baking soda and cinnamon in a food processor and pulse until just combined. add butter and pulse until loose crumbs form. reserve 1 cup of the mixture and set aside. pour the rest of the mixture into the prepared pan and use your hands to push the crust into an even layer in the bottom of the pan. bake until golden, 12-15 minutes. transfer pan to a wire rack and cool.
in a medium bowl, whisk sugar, lemon zest, cinnamon and flour together. add the raspberries, lemon juice and butter and toss gently until the raspberries are evenly coated. spread the raspberry filling evenly on top of the cooled crust. top with reserved cup of crumble mixture and bake 35-40 minutes or until top is golden brown. let cool completely before cutting into squares.


we're still recovering from this year's urban family easter and definitely still enjoying all the leftovers! doctor pepper & mustard glazed ham, horseradish deviled eggs, homemade pickles, burrata with melted leeks and italian style cheesecake with blood orange marmalade were just a few of the favorites. lots of leftover ham so we had to make some scalloped potatoes with ham, fennel and irish cheddar. this dish makes a nice meal for two with a simple side salad.

we've also got a a few other things we're excited about right now. thrilled to get this book in the mail yesterday - we love the art of jason munn, and so do our walls which are covered in his fabulous concert posters. check out jen's newest etsy shop, feather & bone, filled with beautiful prints from a trip to the university of colorado museum of natural history. and finally, we're very excited to see molly speak at her book signing here tonight! oh, and yesterday was opening day in ballparks around the country, so make some purcell dogs and start watching baseball!

Scalloped Potatoes & Ham
serves 2

2 tbs olive oil
1 red onion, peeled and thinly sliced
1 bulb fennel, thinly sliced
2-3 small russet potatoes, peeled and thinly sliced
1 cup thinly sliced ham
2 cups shredded cheese, such as sharp irish cheddar or gruyere
fresh ground black pepper
preheat oven to 400 degrees F. grease a 1.5 quart baking dish and set aside. in a medium saute pan, heat olive oil and add red onion and fennel. cook over medium high heat until wilted, about 6 minutes. layer 1/3 of the potatoes on bottom of baking dish, overlapping slightly. layer with 1/2 of the ham, then half of the onion and fennel, and top with 1/3 of the shredded cheese. continue with another layer and finish with remaining potatoes, a few grinds of pepper and remaining cheese. loosely cover with foil, tented so as not to stick to the cheese, and bake 35 minutes. remove foil and bake 15 minutes or until cheese is bubbly and brown. let cool 10 minutes before serving. enjoy!