Country Living (USA) - - THE RECIPE BOX -

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.

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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

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2 lemons

2 large egg yolks

1 tea­spoon Di­jon mus­tard

1 clove gar­lic, finely chopped cup canola oil cup olive oil

Kosher salt

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.

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