Christmas Fruit Tart with Meyer Lemon Mousse

 
Will you be hosting a Christmas party this year?  Or, will you be a guest at a friend’s or family member’s house?  Honestly, I enjoy being a guest more than hosting a party at my place.  One reason is that I don’t really have a backyard that is spacious enough to host parties.  The other reason is the tremendous amount effort needed, such as planning, preparation, and cleanup!  As a guest, I’m always happy to bring desserts!  And I’m sure any host would be pleased to see this festive and gorgeous Christmas Fruit Tart with Meyer Lemon Mousse!  But of course, you can still make this pretty fruit tart even if you’re hosting Christmas gatherings at your place.  This tart will make a beautiful centerpiece for sure.
 

 
The crust of this tart is a simple cookie crust. It’s crunchy, buttery, and sturdy enough to hold up the Meyer Lemon Mousse fillings.  The Meyer Lemon Mousse filling is super easy to prepare.  It involves some mascarpone whipped cream and Meyer Lemon Curd.  Click here to check out my homemade Meyer Lemon Curd recipe.  If you want a short cut, it’s okay to use a store bought Lemon Curd as well.  After all, it’s the holiday and it’s alright to give yourself a break if you are in a hurry.  But the good news is that you can make the Meyer Lemon Curd ahead of time and they’ll last quite a long time in the fridge.  
 

 
I used green grapes, pineapple, pomegranate seeds, and persimmon to garnish this tart.  It’s quite self explanatory in terms of how to arrange the fruit to form the Christmas Tree.  You can be creative and use other fruits that you like.  For example, kiwi slices for the tree, yellow peach for the star, and other small fruit as ornaments as well.  These are the fruits that I have on hand so I used them.  The fresh fruit compliment the Meyer Lemon Mousse perfectly.  It’s refreshing yet decadent at the same time.  The mousse filling has a light, fluffy and silky mouth-feel, which contrast wonderfully with the crunch cookie crust.  The pomegranate seeds add a little pop and tartness in this tart.  And its natural color simply brightens up the whole tart.
 

 
It’s such a festive and simple dessert to enjoy!  I hope you’ll give this recipe a try and make it for your holiday celebration.  If you do try the recipe, don’t forget to leave me a message below or email me a picture on how it turned out.  I can’t wait to hear from you!  Stayed tuned for more fun and festive holiday treats next week.  
 
Tools and Ingredients Used:
 
Cooling Racks (Click here for more information)
Baking Sheets (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Kerrygold Butter (Click here for more information)
Powdered Sugar (Click here for more information)
Mascarpone Cheese (Click here for more information)
Rectangular Tart Pan (Click here for more information)
Parchment Paper  (Click here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Pie Weight (Click here for more information)
Pastry Cutter (Click here for more information)
Pastry Bag (Click here for more information)
Wilton Closed Star 2D Pastry Tip (Click here for more information)

 
P.S. Current Giveaway: The Origami Zoo Kit (Open till December 18th, 2016)

 

 
 
 
 

Meyer Lemon Tart with Almond Crust

I had been craving for some Meyer Lemon bars for quite some time.  Basically, ever since the last Meyer Lemon season, I guess!  Seems like my In-Laws knew about my cravings and personally delivered these gorgeous citrus to me as soon as they were ready, picked right from their garden.  Scored!  So, I made this Meyer Lemon tart with Almond Crust!  I know, these are not bars, but tart.  But a very gorgeous version of Meyer Lemon 'bars'.  Don’t you agree?



No matter what you call it, this is one refreshing and satisfying treat!  The crust is crisp, buttery, but actually pretty light.  The Meyer Lemon filling is silky smooth, sweet and tart at the same time.  It’s almost melt in your mouth kind of texture.  I love the special sweet fragrant from the Meyer Lemons.  They are not as tart when compared to regular lemons, and they have a sweet floral tone in them.  If you haven’t try these before, I encourage you to look for them the next time you’re in the market.  They are in season right now.



I made this tart on a heavy rainy day.  And guess what?  It really brightens up my day because each bite simply tastes like sunshine to me.  So, thank you again to my In-Laws for always sharing the goodness with us.  I’m such a lucky girl!  If you’re looking for a dessert to share with your friends and family this holiday, give this Meyer Lemon Tart with Almond Crust a try!  I’m sure you can bring some sunshine and smiles to your loved ones.

Meyer Lemonade

Summer is in full swing.  When I think of summer, I think of outdoor activities such as the beach, the heat, and then, lots of lemonade to beat the heat!  I’m so glad that I’m not standing behind the lemonade stand under the sun.  Otherwise, I don’t know if I can resist drinking the whole thing before selling any to others.  Since I get unlimited supply of Meyer Lemons, I made this batch with my favorite Meyer Lemons.  Of course, you can use regular lemons with this recipe as well.  I think lemonade is one of the most refreshing drink to quench the thirst. 



You might remember I served this Meyer Lemonade at my Baby Girl’s party.  Yes, this is a great recipe for summer entertaining.  You can easily cut the recipe in half if you don’t have any company.  But by all means, make the full batch and keep it in the fridge so you can enjoy this refreshing lemonade anytime you walk by the fridge!  And you bet that’s what I've been doing this summer.



The recipe is super simple and there are only a few ingredients.  Let’s check out my pictorial below so you can make a batch right after this post.

1) First, let’s make the simple syrup.  In a small sauce pan, melt the sugar and water on medium heat.  Stir occasionally until all sugar is dissolved.  Remove from heat and let the syrup cool completely.  Why? Because you want ice-cold and chilled lemonade, right?  I don’t think lukewarm drink is a great idea in the summer.
2) Add the freshly squeezed Meyer Lemon juice in the beverage dispenser.
3) Then, add the cooled simple syrup
4) Up next, add the ice.
5) Thinly sliced a Meyer lemon.
6) Add the lemon, fresh mint leaves and water in the beverage dispenser.  Stir well and serve chilled.

Note:  I got this gorgeous Hampton Square Beverage Dispenser here.  It’s great for everyday use as well as entertaining and parties.  Or, you can simply use a large pitcher or whatever you have on hand. 
The Aqua Blue Paper Straws are from here. I think they are super fun for parties too.




What is your favorite summer drink?  I would love to know and try your recipe as well. 
I hope you enjoy today’s simple and refreshing recipe.  Stay tuned for more summer treats on the blog. 



 

Meyer Limoncello

I adore Limoncello.  I’ve use it in recipes here and there.  With the Meyer Lemon in peak season now, I can’t help it but to make my own Meyer Limoncello.  (note: this post was written a couple months ago and didn't have a chance to publish until now, sorry for the delay!  I hope you still see Meyer lemons around as I do get them all year round from my In-Law's garden)  It’s also a recipe some of you, my dear readers, have requested.  So, here we go.  If you’re not familiar with Limoncello, it’s an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia, and Capri.  Limoncello is the second most popular liqueur in Italy but has recently become popular in other parts of the world too.

Traditionally, it is made from the zest of Femminello St. Teresa lemons, that are also known as Sorrento lemons.  Lemon zest, or peels without the pith, are steeped in grain alcohol until the oil is released. The resulting yellow liquid is then mixed with simple syrup.  Limoncello is traditionally served chilled as an after-dinner digestif.  Limoncello imparts a strong lemon flavor without the sourness or bitterness of lemon juice.  I say, they are sweet enough to be considered as a dessert beverage.



Aren’t these Meyer Lemons beautiful?  They are straight from my In-Law’s garden.  I’m such a lucky girl to get these gorgeous citrus almost year-round.  I love the sweeter and floral aroma in the Meyer lemons that you won’t find from regular lemons.



Besides using the Limoncello in baking and cooking, they are just as wonderful when chilled or served over ice.  So, cheers, my friends.  The Meyer Limoncello is definitely a sweet treat after a meal. 



Here’s how I made it.  First, wash and pad dry the Meyer lemons. Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use).  Also, please use organic and un-wax Meyer lemons because we're using the peels.



Using a small spoon, scrape away the white pith from the lemon peels; discard the pith.  See the difference on the peel below?  I purposely scraped half of the peel so you can see the white pith and how it should look after scraping.



Place the lemon peels in a pitcher, at least 2-quart in capacity.



Pour the vodka over the peels and cover pitcher with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.



When 4 days are up, in a medium saucepan, stir the water and sugar over medium heat until the sugar dissolves. Let the syrup cool completely.



Pour the sugar syrup over the vodka mixture. Cover and let it stand at room temperature overnight.



Strain the Meyer limoncello through a mesh strainer. Discard the peels.



Transfer the Meyer limoncello to sealed bottles and refrigerate until cold, at least 4 hours and up to 1 month.



I love the natural yellow color from the Meyer Lemon peels.  The aroma is amazing after just a few days of steeping and the peel definitely releases all the goodness into the liqueur.  What’s the benefit of making your own Meyer Limoncello?  Besides its unique aroma that you don’t get from regular lemons, it’s way cheaper to make your own.  Plus, it’s all natural without any preservative or food coloring.  That’s enough reasons for me to make another batch once I have finished this batch. 


 


Please drink responsibly.  Health and General Disclaimers.
 

Raspberry Roulé Cake—Baby Girl’s Birthday Cake

We have 2 birthday celebrations last month, my Baby Girl’s and my Hubby’s.  This girly Raspberry Roulé Cake was for my Baby Girl’s, of course.  I apologize for the poor lighting and settings of these pictures because it was already dark when we were ready to cut the cake.  I decorated it right before we serve so I didn’t have time to do my photo shoot setup.  But nonetheless, this Raspberry Roulé Cake was the bomb!



I made napoleon mousse as the filling of this cake.  The top layer is a raspberry mousse, the middle one was Meyer Lemon mousse, and the bottom layer was dark chocolate mousse.  Below is a pictorial to show you how to form this cake.

1) First, line a small mixing bowl with 2 layers of plastic wraps. Make sure the wraps are long enough to hand over the sides.
2) Cover the bottom and sides of the bowl with slices of Raspberry Swiss Roll
3) Frost a thin layer of stabilized whipped cream all over the cake and pour the raspberry mousse into it. Smooth the surface, cover with the over hanging plastic wrap and refrigerate until the mousse is set, about 1 to 2 hours.
4) Place the Meyer Lemon Mousse over the raspberry mousse
5) Gently smooth the surface, and refrigerate until the Meyer lemon mousse is set, about 1 to 2 hours.
6) Then, top with the dark chocolate mousse Layer
7) Cover with another layer of sliced Raspberry Swiss Roll
8)  Cover the whole thing with the over hanging plastic wrap and refrigerate for another hour or two.  In my case, over night until ready to serve.

 

There are quite a few steps and some wait time in between each layer, but those are pretty simple steps.  It sure was a fun cake to make and cut into.  After turning out the cake, I decorated it with more fresh raspberries and fresh whipped cream.



I'll try to post the Raspberry Swiss Roll cake recipe in a separate post when I make them again.  For now, Happy Birthday to my sweet Baby Girl and Hubby.  Wish you lots of love, good health and happiness.



*Note:  This cake was inspired by the book Sprinkle Bakes.  It was originally an ice cream roulé cake. However, I used my own cake and mousse recipes.

Meyer Lemon Sorbet with Fresh Thyme

Some of you might not know, I don’t really like summer.  It’s so hot that sometimes I hesitate to turn on the oven to bake my cakes or cookies.  It’s way too hot to wear clothes that cover my baby fats (note: fats from babies that I had, of course….no, there’s no buns in the oven, I promise).  It’s way too hot to workout under the sun after 10 am!  I probably can go on and on….but let’s focus on the positive of summer, shall we?  The best thing about summer that I can think of, would be indulging in frozen desserts like this Meyer Lemon Sorbet with Fresh Thyme without feeling guilty.  It’s a really light and refreshing treat that won’t weight you down.  Plus, it’s super simple to make.
 


I added some fresh thyme leaves to infuse the simple syrup that’s going into making this sorbet.  The lemony fresh thyme compliment the Meyer lemon really well.  Last year, I made the Mixed Berries-Kiwi Sorbet with fresh basil in it.  I love the fresh herbs in these sorbets.  The earthiness of the herbs added the depth of flavor and balance out the sweetness. 



I made the Mixed Berries Sorbet without an ice cream machine last year.  Simply stir the mixture once or twice after the mixture is in the freezer for an hour.  You can do the same with this recipe if you don’t have an ice cream machine.  But, I really recommend you to get one.  Besides sorbets, you can use it to make some Valrhona Dark Chocolate Ice Cream, Roasted Strawberry Ice Cream, or French Roasted Coffee Ice Cream.  See how much fun I’ve been having with my ice cream machine? 



Besides enjoying this Meyer Lemon Sorbet with Fresh Thyme as is, my favorite way to serve it is to pour processo over a couple of scoops.  What should I call it now?  hm…Let's see, it’s a dessert, it’s a drink, it’s cool and it’s a totally fun treat.  Whatever you want to name it, I don’t think I care much.  Just give this a try and I'm sure you’ll love it too.  



If you’re serving this sorbet to the kids and they also want the bubbly fun, simply substitute the processo with some sparkling white grape juice.  Until next time, have fun and make this Meyer Lemon Sorbet with Fresh Thyme soon!


 

**Reminder: Don't forget to enter my current giveaway (click here to enter).  Don't miss it!  Deadline to enter is August 10, 2012 by midnight.

Orange Marmalade with Meyer Lemon

I guess many of you already knew, I always get Meyer lemons from my In-Law’s garden.  You might not know, I also get the super sweet oranges when it’s the right season.  Finally, the oranges were ready to be picked.  It’s so nice that I have a little helper whenever I pick fruit.  See this picture below?  That’s my handsome little helper at work, picking Meyer lemons for his Mama.  Yes, he does get rewards for helping, in case if you wonder.  The picture below was taken when he was just 16 months old.  See, you got to start training them young. 



With the super sweet and juicy oranges, I made Orange Marmalade with Meyer Lemon (low sugar version) for my little helper’s Teacher Appreciation Day at school (last week).  Also, some for my In-Laws.



And I reserved a jar for our neighbor who always help out planting beautiful flowers in the front entrance area. See the picture below?  Aren’t they gorgeous?  That is my favorite color too.  I definitely don’t have a green thumb like my neighbor does.  So, I’m really grateful that she helps keeping the entrance beautiful with gorgeous flowers.  Cooking and baking, I’m always up for the challenge; gardening, not so much.  So, a little homemade treat is the best way to say thank you to my generous neighbor.       



This recipe is super simple, you’re going to love it.  Instead of using a mandolin to slice the oranges, I prefer using a really sharp knife to cut thin slices.  I’ve tried with the mandolin before and it was a mess!  Here’s how I do it, cut the orange in half, place it flat side down; the trick is to use a really sharp knife and pick oranges that are firm and slice them into 1/8-inch thick slices.  Trust me, it’s much easier this way than using a mandolin.  



The Meyer lemons are sliced the same way.  Simply cook them down with some water, sugar and pectin and it’s all done.  I use a little pectin to help the gelling because I cut back on a lot of sugar.  If you use the full sugar recipe below, you can skip the pectin.



I have another great tip for you today.  Why? Because I love you.    When your marmalade is ready, ladle it into a large heat proof measuring cup with a beaker for a no-mess transfer.  I lined a clean kitchen towel on the bottom because the marmalade is still super hot, so be careful when doing the transfer.  The purpose of the towel is to avoid the jelly jars from sitting directly on the cold counter top surface as it might crack. 



Once the jars are all filled up, close the lid and boil them in a large pot of water for ten minutes to create the vacuum seal. That way, you can store the unopened marmalade in your pantry for up to six months. When the marmalade has cooled, simply press the top of the lid in the middle and you shouldn’t hear the “clicking” sound, which means it’s properly sealed.



The possibilities to serve the marmalade are endless. This time, I have a few wheat crackers, top with a slice of brie cheese, thin slices of salami, drizzle the marmalade on top and sprinkle with some fresh thyme leaves.  I also love to spread the marmalade on toasts and breads.  And it’s great as a meat marinate as well.  I’ll share a sweet and savory chicken drumstick recipe (using this marmalade as a marinade) with you in the future. So stay tuned. 

Meyer Lemon Sugar Scrub—Homemade Gift for Mother’s Day

Before I post another recipe for Mother’s Day, I want to share a quick Homemade gift idea that you’ll love.  Meyer Lemon Sugar Scrub!  Who wouldn’t want to be pampered and have smooth and silky skin?  Plus, smelling amazing after a massage?  Yup, you can achieve all of the above with this budget friendly homemade gift.    This super simple Meyer Lemon Sugar Scrub is the answer!



Honestly, I love receiving homemade gift because it just shows how much someone cares to take the time and love to make me something from scratch.  This Meyer Lemon Sugar Scrub certainly is luscious, yet super simple to put together.  I made this sugar scrub for a few friends, who just became new Moms not long ago and they adore this scrub.  With this sugar scrub, they don't have to head to a salon, but still can feel beautiful and pamper themselves at home.



The ingredients in the scrub are super simple as well.  They are Meyer Lemon zest, sugar, organic virgin coconut oil, and organic extra virgin olive oil.  That’s all!  It smelled wonderful and amazing as I was putting it together.  Please try to refrain yourself from eating a spoonful of it during the process!  I know, it’s very tempting.  Yes, it’s completely edible, but I don’t recommend it.  Unless….unless….never mind. 



To use, simply take a spoonful (or more) of the scrub, gently massage it on your hands, your feet, elbows, or wherever your skin feels rough and needs some love.  Simply rinse it off with lukewarm water afterwards.  You’ll have the most amazing, soft, and silky skin after the massage.  Please consider doubling or even tripling the recipe if you’re making more than one jar.  It’ll be nice to make some extra for yourself to enjoy as well.  Remember, presentation counts.  So, try to decorate it a bit by adding a nice label and line a tissue paper/cloth with elegant prints on the lid.  I love storing the scrub in the mason jars.  They are so convenience.   





Tools I used in this post:
16 oz Mason Jars: Click here to see product link
Paper Labels or create your own with craft punch like this:
Click here for product link
Yellow Silk Rose for decoration: Click here for product link
Pretty Floral Wrapping Paper: Click here for product link
Microplane Zester for the recipe: Click here for product link