Saturday, October 20, 2012

Strip Steak, Beets with Goat Cheese, and Apple Custards

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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