What Thomas Keller and I have in common…

…We can both make this!! After that, the similarities end.

I don’t make the crust ever- just make the sabayon, and go for it!  I think it’s the best when chilled and served with berries.

Tarte au Citron

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd.

Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
For the sabayon:

Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.

Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.

Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into glasses.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Lemon-Tart-231349#ixzz0yJHl57qp

Very unusual but delicious.

We served these at a BBQ.  I was wondering if people would like them since most people are not fond of dates.  However, the Madjool dates are really good.  The combination of sweetness, salt, savory cheese and pancetta is divine.  I used Parmiagiano-Reggiano cheese and bacon because I couldn’t find any pancetta in town that day (apparently not a hot seller in the Comox Valley).  In any case, six people ate about 20 of them and that was in addition to the best hot wings your dad has ever made.

http://www.epicurious.com/recipes/food/printerfriendly/Pancetta-Wrapped-Dates-Stuffed-with-Manchego-Cheese-and-Mint-357331

Delicious evening!