eGourmet Recipes

Serves 10-12

To prepare the crust: Preheat oven to 375°. Line a 9-inch removable bottom tart pan with the crust and line with parchment. Fill with pie weights or dried beans and bake 15 minutes. Remove parchment and weights. Return to oven and bake 5-8 minutes more until golden. Cool.

To prepare the filling: Beat together the cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth. Spread mixture evenly over the bottom of the cooked and cooled crust.

To prepare the topping: Preheat the broiler. In a small saucepan or in the microwave, melt the preserves with the grated gingerroot. Thinly slice the bananas and arrange decoratively over the cream cheese filling. Brush with the preserve mixture and sprinkle with the macadamia nuts and coconut. Broil until nuts and coconut are golden, 2 to 3 minutes. Watch carefully, as the coconut can burn! Refrigerate tart and chill completely, about 2 hours. Slice with a sharp knife, wiping the blade between the cuts. Garnish with lemon slices and fresh mint. Store remaining tart in refrigerator.

Recipe courtesy Molly Fowler, The Dining Diva

Serves 6

Melt butter in a medium saucepan.  Add rice and lemon zest, stir to coat, and cook, stirring often, over medium heat for about 5 minutes. The rice grains will become opaque, but not browned. Add hot broth and salt (why hot broth? It doesn’t cool down the pot, which would increase the cooking time). Reduce heat, cover, and simmer for about 20 minutes until liquid is absorbed.  Stir in lemon juice and heated cream.  Increase heat slightly and stir until most of the cream has been absorbed.  Stir in fresh herbs.  Serve immediately.

Make Ahead Tip: The day before, prepare the rice with the lemon zest, broth and salt and directed. Cool, put into a microwave safe container, and refrigerate. Before serving, heat in microwave, stir to “fluff”, then add lemon juice, hot cream and fresh herbs.

Recipe courtesy Molly Fowler, The Dining Diva