cup red wine vinegar small red onion, thinly sliced 6 tablespoons unsalted butter, at room temperature tablespoons prepared horseradish, drained tablespoons Dijon mustard large baguette, halved lengthwise ounces thinly sliced deli roast beef cups upland cress or watercress
Combine vinegar and onion in a bowl. Let stand, stirring once or twice, 15 minutes; drain.
Combine butter, horseradish, and mustard in a bowl. Spread butter mixture onto bottom half of baguette. Top with roast beef, cress, and pickled onions. Sandwich with remaining bread. Cut into 6 pieces.
44 tea biscuits (we used Nabisco Social Tea Biscuits) cup (1 stick) unsalted butter, melted
(8-ounce) packages cream cheese, at room temperature cup granulated sugar cups very cold heavy cream tablespoons fresh lemon juice clementines, peeled and sliced kiwi, peeled and sliced cup fresh blueberries
Pulse biscuits in a food processor until fine crumbs form. Add melted butter and pulse to combine. Transfer to a 9-inch pie dish and press evenly on bottom and up sides. Refrigerate at least 20 minutes or up to 24 hours.
Beat cream cheese and sugar with an electric mixer on mediumhigh speed until smooth, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in cream. Increase speed to medium-high and beat until stiff peaks form, 2 to 4 minutes. Beat in lemon juice. Transfer to chilled crust. 1
2 2 2 1
2 large egg yolks
1 teaspoon Dijon mustard
1 clove garlic, finely chopped cup canola oil cup olive oil
Heat grill to medium; set up for direct grilling. Zest 2 teaspoons lemon peel into a bowl, then halve both lemons. Grill lemons until lightly charred and caramelized, 4 to 6 minutes; let cool. Squeeze juice from lemons into bowl with zest.
Whisk together egg yolks, mustard, and garlic in a second bowl. Very slowly drizzle in both oils, whisking constantly until fully emulsified. Whisk in lemon juice and zest. Season with salt. Store, refrigerated, up to 3 days.