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Come Party With Me: Bridal Shower - Dessert

partysugar — Wed, 14 May 2008 10:03:58 -0700

When I picture a bridal shower, a dainty miniature dessert comes to mind. A bite sized dessert is perfect for a shower where an all female crowd will not want to consume anything too heavy or rich.

These luscious looking, little lemon meringue pies are tiny and delectable. Serve after opening presents or playing games with purchased chocolate truffles, sparkling wine, and tea.

For more wedding ideas go to IDoSugar. To take a look at the recipe, please read more.

Little Lemon Meringue Pies
From Food Network Kitchens

Ingredients

Crust:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3 tablespoons sugar
Pinch fine salt
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon sour cream or yogurt
Lemon Filling:
1/3 cups sugar
1 tablespoon cornstarch
4 large egg yolks
1/4 cup freshly squeezed lemon juice (about 2 lemons)
2 tablespoons freshly squeezed lime juice (about 1 lime)
1 tablespoon finely grated lemon zest
3 tablespoons cold unsalted butter, cubed
Meringue:
1/4 cup egg whites (about 2 large eggs)
1/2 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1 (6-cup) standard nonstick muffin tin

Directions

Make crust: beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and salt and continue to beat until evenly combined. Scrape down the sides of the bowl, then beat in the egg yolk.
Add half of the flour, beating until just crumbly. Scrape down the bowl again; add the remaining flour and then the sour cream or yogurt, beating just until the dough is evenly moistened. Turn dough onto a lightly floured work surface and knead lightly to bring it together.
Roll the dough between 2 generously floured sheets of waxed or parchment paper into a circle about 1/4-inch thick with a rolling pin. Refrigerate for 1 hour.
Cut out 6 (4 1/2-inch) rounds using an inverted bowl or round cookie cutter.
Place rounds in the muffin tins and, using a small shot glass or your fingers, press into the corners and about halfway up the sides for a snug fit (see photo). Freeze dough in the muffin tin for 30 minutes.
Position a rack in the lower third of the oven and preheat to 325°F. Spray the outside of 6 standard muffin liners with cooking spray and place in the crusts. Fill with dried beans or pie weights.
Bake crusts until just brown around the edges, about 25 to 30 minutes. Remove from the oven and cool for about 1 minute; then carefully remove the muffin liners and baking beans.
Return pan to the oven and continue to bake until crusts are cooked through and evenly browned (see photo), about 15 to 20 minutes more. Cool slightly. Then carefully remove crusts from the muffin tin and cool completely on a rack.
Make lemon filling: combine the sugar, cornstarch, and yolks in a nonreactive saucepan. Whisk constantly over medium-low heat until the mixture is smooth and sugar dissolves, about 1 minute.
Add the lemon and lime juice and zest and continue to cook, whisking constantly, until the mixture is as thick as sour cream and is just about to simmer, 3 to 4 minutes. (Take care to stir into the sides of the pot so that all curd thickens evenly.)
Strain through a fine mesh strainer into a bowl. Whisk in the butter a little at a time, until smooth. Stir occasionally until cooled. (Setting the bowl in a larger bowl of ice will speed this up.). Fill each tartlet with 1 1/2 tablespoons of the cool lemon filling.
Make meringue: bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch (135°F) and the sugar dissolves, about 1 to 2 minutes.
Transfer the bowl to the mixer fitted with the whisk attachment and beat the whites at medium-high speed until they hold soft peaks. Increase speed to high and continue to beat to make a stiff, cool meringue, about 10 minutes.
Dollop or pipe on top of the filling.
Just before serving, preheat the broiler to high. Set the pies on a baking sheet, and place under the broiler until the meringue is evenly toasted, about 2 minutes. (Alternatively, brown meringue with a blowtorch.) Serve immediately or refrigerate until ready to serve.

Serves 6.

Make ahead: the crusts can be made, baked and frozen up to 2 weeks. The curd can be made up to 3 days in advance and refrigerated. The meringue can be made up to 1 day in advance and refrigerated. They can be refrigerated for up to 2 days These also freeze wonderfully! They can be assembled and frozen up to 1 week in advance. Defrost for 20 minutes before broiling the tops and serving.

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Come Party With Me: Easter - Menu (Dinner, Dessert)

partysugar — Tue, 03 Apr 2007 15:08:37 -0700

No familiar holiday celebration is finished without a to die for dessert. After you've washed the dishes from your Easter dinner, show-stop your guests with an extravagant lemon meringue pie. The sunny yellow curd filling and pillows of soft white meringue topping could be defined as spring on a plate. If you have yet to make a pie of these sorts, I suggest you make one to end your Easter dinner. Look at the recipe, and read more

Lemon Meringue Pie
From Jim Fobel

For the pastry:
1 1/3 cups all-purpose flour
1/2 teaspoon salt
4 tablespoons cold unsalted butter, thinly sliced
4 tablespoons cold lard or solid vegetable shortening
3 tablespoons ice water
For the filling:
1 1/2 cups sugar
1/4 cup plus 1 tablespoon cornstarch
1/2 teaspoon salt
4 large eggs, separated
3/4 cup fresh lemon juice
2 cups cold water
1 1/2 teaspoons finely grated lemon zest
5 tablespoons unsalted butter, cut into tablespoons

Make the pastry: In a large bowl, combine the flour with the salt. Using a pastry blender or 2 knives, cut in the butter and lard until the mixture resembles coarse meal. Add the ice water as you toss the mixture with a fork. Gather the dough into a ball and knead 2 or 3 times until evenly moistened. Pat the dough into a 6-inch disk; wrap in plastic and refrigerate until chilled, at least 1 hour.
Preheat the oven to 425°. On a lightly floured work surface, roll the chilled pastry into a 12-inch round 1/8 inch thick. Fit the pastry into a 9-inch glass pie plate and trim the overhang to 1/2 inch; fold the overhang under and crimp decoratively. Line the pie shell with foil and fill with pie weights.

Set the pie shell on a baking sheet and bake for 10 minutes, or until the edge has set. Carefully remove the foil and weights and bake the shell for 15 minutes longer, or until the bottom is firm and light golden; tap the bottom with a spoon if it bubbles up. If the crust begins to brown too quickly, loosely cover the edge with foil. Transfer to a wire rack and let cool.
Make the filling: Meanwhile, in a medium saucepan, combine 1 cup of the sugar with the cornstarch, 1/4 teaspoon of the salt, the egg yolks and lemon juice. Whisk in the cold water and cook over moderate heat, whisking constantly, until the mixture comes to a boil. Boil, stirring, for 1 minute. Remove from the heat and add the lemon zest and butter, stirring until the butter is melted. Pour the filling into the pie shell, cover with wax paper and let cool to room temperature.
Preheat the oven to 350° and position a rack in the upper third.
In a large stainless steel bowl, beat the egg whites with the remaining 1/4 teaspoon of salt until soft peaks form. Gradually add the remaining 1/2 cup of sugar and beat until stiff and glossy peaks form.
Remove the wax paper from the filling. Scrape the meringue onto the pie and gently spread it over the filling all the way to the crimped edge of the pie crust. Make decorative swirls with the back of a spoon.
Bake the pie for about 7 minutes, or until the meringue is golden brown. Transfer to a wire rack and let cool to room temperature, then refrigerate until chilled and set, at least 3 hours.
Cut the pie with a sharp knife dipped into hot water and serve.

Makes 1 pie.

Make ahead: the recipe can be made through Step 4 and refrigerated overnight. Top with the meringue and bake, then let cool before serving.

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What is your favorite Easter dessert? Tell me below and be sure to check back all week for this party as there is lots more to do: drinks, the look, and music.

Come Party With Me: Bridal Shower - The Look

partysugar — Fri, 16 May 2008 09:15:16 -0700

Keep the look to your bridal shower chic and elegant with springtime colors and white accents. Instead of covering the table with a cloth, place a pretty runner down the middle. Set clear vases filled with bunches of tulips on top of the runner.

Arrange large platters with assorted crostini around the runner. Stack different colored appetizer plates in unique shapes at one end of the table. Neatly place folded cotton napkins near the appetizer plates. Serve the mini lemon meringue pies on a tiered cake stand. Alternate layers of the pie with chocolate truffles.

Set the fruit spritzer buffet on a banquet in another area of the room. Line glasses in a row next to an ice bowl, the fruit purees, and mixers. Near the door organize a bunch of pretty nail polish in varying colors. Invite guests to take one as a favor when they leave.

For more wedding planning mania, check out IDoSugar.

Easter Lime Tart

partysugar — Wed, 11 Apr 2007 14:21:51 -0700

Yesterday I told you what I did with an excess of lime juice while making my Easter lime tart...but you may have been wondering, what about the lime tart? Well here it is! My original plan was to make a lemon meringue pie, but when I saw that my brother's kitchen lacked everything from a hand mixer to cookie sheets to a large mixing bowl, I realized such an extravagant dessert would have to wait. I still wanted something refreshing, light and citrusy, so I decided to come up with a simple variation of a lime tart meets key lime pie. The crust had to be graham cracker based and the filling blitzed in the blender (which ended up only half working). Overall the pie came out with a delicious lime flavor and smooth creamy texture. It's a simple recipe and a good one to have in your list of desserts, especially if you end up in a poorly stocked kitchen and are in need of a sweet treat. Read the recipe and read more

Easter Lime Tart
Modified from Food Network

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
3/4 cup fresh lime juice
Drop of green food coloring
1 pound cream cheese, room temperature
1 can sweetened condensed milk
Grated zest of 1 lime
1 cup crema or creme fraiche
1/4 cup powdered sugar
1 lime, thinly sliced, for garnish

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling: In a food processor fitted with the metal blade, combine the lime juice, green food coloring, cream cheese and condensed milk.
Process until smooth, scraping down the sides of the work bowl often. Add the lime zest and process to mix thoroughly.
Pour into the pie shell and place in the refrigerator.
In a bowl, using a whisk, beat the crema and powdered sugar until soft peaks form. Using a rubber spatula, spread the mixture over the top of the pie, creating peaks evenly over the surface.
Garnish with the lime slices. Cover and chill for 4 to 6 hours or overnight before serving.

PartySugar's Note: I had some free time and decided to get creative and practiced my piping with the creme fraiche topping.

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