Summer Lemon Blueberry Tart
Lemon Custard
10 T sugar
4 egg yolks
6 T fresh lemon juice
1/4 c unsalted butter, cut into pieces
1/4 t salt
2 t lemon peel, finely shredded
Blueberry Topping
1/3 c sugar
1 T cornstarch
1/2 c water
1 1/2 t fresh lemon juice
3 c fresh blueberries, washed & patted dry
Pastry
1 c flour
1 T sugar
1/4 t salt, omit if using salted butter
1/4 t lemon peel, grated
1/2 unsalted butter, chilled
1 T water
1/2 t vanilla extract
Lemon Custard In a heavy non-aluminum saucepan, beat sugar & egg yolks until well blended.
Add lemon juice, butter & salt.
Stir with wooden spon over medium-low heat for about 8 minutes until mixture thickly coats back of spoon; do not boil. Remove from heat & stir in lemon peel. Cool. Cover & refrigerate at least 1 hour. Spread custard in pastry shell & set aside.
Blueberry Topping In a heavy medium saucepan, combine sugar & cornstarch.
Mix in water & lemon juice.
Stir over medium heat & bring to a full rolling boil. Cook until mixture thickens & turns translucent. Remove from heat & stir in blueberries. Spread berry mixture evenly on custard. Refrigerate 30 minutes before serving.
Pastry In mixing bowl, cobine flour, sugar, salt & lemon peel. Cut the butter into 2" slices & blend into flour mixture until crumbly. Combine the water & vanilla. Sprinkle over flour mixture & blend until mixture clings together. Gather into a ball & let rest 30 minutes if time permits. Preheat oven to 375 degrees. Press pastry into a 9" pie pan or tart pan. Prick with fork. Bake 25 minutes or until golden brown.
Illinois State Fair
Summertime Shrimp And Rice Bowls
4 Servings
3 c hot rice, Cooked
1 cn sweet corn, (11-ounce) drained
1/4 c drained and chopped
oil-packed, sun-dried tomatoes,
reserving oil
1 c Italian cheese blend Shredded
1/4 c plus 1 tablespoon fresh basil, Slivered
leaves
1/2 t salt, divided
1 lb medium shrimp, peeled and deveined
In large bowl, combine rice, corn, sun-dried tomatoes, cheese, basil and salt. Spoon into individual bowls. To broil shrimp in oven, place shrimp on broiler rack coated with cooking spray. Brush shrimp with reserved oil from tomatoes. Broil 4 to 5 inches from heat 4 minutes. To cook shrimp on outdoor grill, brush with reserved oil from tomatoes, cook skewered shrimp over hot coals 4 minutes. Turn and brush with additional tomato oil. Grill 4 to 5 minutes or until shrimp are done. Top rice bowls with shrimp.
winner Usa Rice Federation contest