Friday, March 14, 2008

Wontons, Lettuce Cups and a Nectarine Tart

We made some delicious wontons and learned an important lesson. You can not make wontons in advance. Alexis made them the night before and set them on the plate in the fridge. When we went to boil them the next day they were all stuck together as the moisture in the filling had made the skins sticky. In the end they turned out fine, but my advice would be not to make them more than a couple of hours ahead of time.

Turkey Lettuce Cups
The above meat mixture is ladled into leaves of iceberg lettuce, then wrapped up and eaten like a little burrito. Alexis had a very "duh" moment when she realized it is way easier to remove in tact leaves of lettuce if you cut the head in half first. This meal reheats well.

Nectarine Tart
Simple tarts are Alexis' go-to dessert. They take very little time to make, are relatively good for you (as far as desserts go) and are delicious when garnished with a simple spoonful of freshly whipped cream.

-4 nectarines, pitted and sliced
-juice of 1/2 lemon
-2 tb sugar

-1 stick butter
-1 cup + 2 tb flour

Mix together the nectarine slices, lemon juice and sugar and set aside while you make the crust.
To make the crust, cut the cold butter into chunks, then incorporate the butter into the flour with your fingers until the mixture resembles cornmeal. Then try to form into a ball. If you are unable to form into a ball, add 1 tb of cold water at a time until you can. Then form into a disc, wrap in plastic wrap and freeze for 10 minutes. Press into a pie pan and pre-bake on 350 for about 10 minutes. Then pour in the nectarine mixture and bake for about 45 minutes, until the fruit is soft.

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