Tuesday 16 October
This was one dinner where the
humble vegetable outclassed even a tender pan-fried strip steak. Said vegetable was the beets we'd bought on
Saturday and pre-roasted with that night's chicken.
Today we sliced and dressed them with orange oil and white balsamic vinegar,
and sprinkled them with goat cheese and thyme. Result: lusciousness.
And a hint from somewhere: if you
are dressing beets, toss them with the vinegary stuff first - oil will keep
them from absorbing anything else.
After dinner, Barbara had to go
out for groceries, so Holt took the time to bake a treat: Alsatian apple tarts
from the Best of Baking cookbook, but
without the tart shell, in brulée ramekins.
Apple Custards (or
Tarts without Tarts)
1 apple (black twig, from Backyard
Orchard), halved and cored
1 Tbsp. lemon juice
1 egg
1/6 cup (33 g) sugar
1/6 cup whipping cream
1/6 tsp. Navan vanilla liqueur
(given to us by our brother in law Miles) - applejack, brandy, or simple vanilla
would be good too.
Slice the apple halves several
times very thinly, almost but not entirely cutting them through. Sprinkle with lemon juice and set, dome up,
in ramekin.
In a bowl, beat egg and sugar
until creamy and pale; add cream and liqueur.
Pour over apples.
Bake at 375º for 20 mins or until
custard is firm; let cool a bit, then eat.
Each one serves one, and is almost
unbearably cute as well as tasty.
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