Butter lettuce is crisp and refreshing, the perfect foil for a parmesan-rich dressing. Although this salad is delicious on its own, the crispy tuiles take minutes to make and are well worth the effort. Prep and Cook Time: 45 minutes. Notes: For best flavor, don't use already-grated parmesan for this recipe; buy a chunk and grate it yourself, preferably with a razor-sharp grater, such as Microplane. If you're nervous about using an undercooked egg in the dressing, seek out in-shell pasteurized eggs, available at many grocery and natural-foods stores. The salad dressing can be made a day ahead and kept, covered, in the refrigerator. Tuiles can also be baked a day ahead; store them in a tight-sealing container in a cool, dry place so they stay crisp.
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto
1. In a food processor, pulse yolk, mustard, and lemon juice to combine. Mix oils in a measuring cup. With motor running, add oils to yolk mixture in a slow, steady stream. Process until oils are incorporated and dressing has emulsified. Transfer dressing to a bowl and stir in pepper and 1 cup parmesan. If dressing is too thick to drizzle, stir in up to 2 tbsp. warm water. Cover and refrigerate while you prepare the rest of the salad, or up to 1 day.
2. Make the tuiles: Preheat oven to 350°. On a baking sheet lined with a silicone baking mat or a piece of cooking parchment, divide remaining 1 cup parmesan into 6 piles (about 2 1/2 tbsp. per pile, spaced about 2 in. apart). Using your finger, gently pat each pile into a circle with an even thickness and a diameter of about 4 in. Bake until golden brown, about 5 minutes. (Watch carefully, as cheese can burn easily.) Remove sheet from oven and let stand 1 minute, then transfer tuiles to a cooling rack or an airtight container (they'll keep for 1 day).
3. Divide lettuce leaves among 6 chilled salad plates. Drizzle each with a generous amount of dressing. Sprinkle with almonds and top each salad with a tuile. Serve immediately.
Note: Nutritional analysis is per serving.
Sunset APRIL 2007
Ham is the centerpiece of any Easter meal; it's quick to prepare and easily serves a crowd. A simple maple-mustard glaze delivers the sweetness of traditional pineapple rings and maraschino cherries, but adds a layer of spice. Prep and Cook Time: 2 1/2 hours. Notes: You can heat the ham ahead, then keep it warm in a low oven. Save the bone for split-pea soup.
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto
1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.
Note: Nutritional analysis is per serving.
Sunset APRIL 2007
Sweet asparagus and spring onions go so well with the woodsy flavor of morels. All you need is a bit of butter and some crème fraîche to finish the dish. Prep and Cook Time: 45 minutes. Notes: If you can find fresh morels, definitely splurge on them; the flavor is unparalleled. Be sure to clean both dried and fresh morels well before using, to avoid unpleasant sandy bites. We like to peel the tough outer skin from the asparagus for this dish. This not only makes it prettier but results in more tender stalks. If you like, blanch the vegetables the day before, then wrap them in moistened paper towels, put in a plastic storage bag, and refrigerate.
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto
1. Bring a large pot of water to a boil. If using dried morels, put them in a small bowl, cover with 1 cup boiling water, and let stand 10 minutes. Lift out and pat dry.
2. Meanwhile, generously salt remaining boiling water. Fill a large bowl with ice and cold water and set near the stove. Add asparagus to boiling water and cook until crisp-tender, about 4 minutes. Remove from water and immediately plunge into ice bath to stop cooking. Repeat process with green onions. Drain asparagus and onions on paper towels, then cut asparagus spears in half.
3. In a large frying pan over medium-low heat, melt butter. Add morels, asparagus, and onions and cook 1 minute, tossing gently to coat with butter. Stir in crème fraîche and season with salt and pepper. Continue cooking until heated through, 4 minutes longer. Transfer to a serving dish.
Note: Nutritional analysis is per serving.
Sunset APRIL 2007
Tender spring-dug potatoes and carrots need very little fussing over. Simply roast them and toss with thyme and butter for an easy side dish.
Prep and Cook Time: 40 minutes. Notes: Fingerling potatoes, available at large grocery stores and farmers' markets, would be a nice substitute for the Yukon Golds. You can make this dish up to 5 hours ahead, then reheat in a 350° oven just before serving.
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto
1. Preheat oven to 400°. Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.
2. Transfer vegetables to a large bowl and add thyme and butter; gently toss to coat evenly. Serve warm or at room temperature.
Note: Nutritional analysis is per serving.
Sunset APRIL 2007
Refreshing and bright, with the tropical flair of pineapple and coconut, these little tarts are a fun departure from typical desserts. Even better, most of the elements can be prepared a day ahead, then assembled just before serving.
Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto
1. Preheat oven to 325°. Put coconut and butter in a medium bowl and stir until coconut is moist. Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes. Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.
2. In a medium saucepan over high heat, combine diced pineapple, pineapple juice, and star anise. Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes. Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes. Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes. Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.
3. In a medium bowl, stir mascarpone and pineapple syrup together. In a separate bowl, beat cream until stiff peaks form. Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.
4. Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula. Spoon diced pineapple over cream filling, dividing evenly. Sprinkle the top of each tart with a pinch of crushed pink peppercorn. Serve immediately.
Note: Nutritional analysis is per tartlet.
Sunset APRIL 2007
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