Supper Club Wrap Up: Better late than never

Photo by Tania Themmen

The supper club for the Young Literati of the Los Angeles Library was a smashing success.  Our friend and host Howard Fulfrost and Justin Veach of the Young Literati set the tone for an entertaining and enjoyable event.  Oh and we raised money as well.

Photo by Tania Themmen

A huge THANK YOU to all who attended, ate and donated to this wonderful cause.  A special thanks to Dorothy of Shockingly Delicious, whose encouragement and support I never under estimate, and from whom I continue to learn.  To Tania Themmen who took the pictures in this posting.

Photo by Tania Themmen

A special thank you to Melissa’s Produce for providing the plentiful purple Peruvian potatoes that accompanied the lamb entree.  One guest described them as “sweet nuggets”. (If you want to experience the rapture of these morsels all you have to do is toss with salt, pepper, olive oil and sliced garlic. Bake. Yummm!) Melissa’s Produce also dropped off lemons that were used in the smoked trout salad and the Ricotta Tart with Lemon Curd.  (the recipe follows).  Thank you, thank you. thank you!

Photo by Tania Themmen

Ricotta Tart with Melissa’s Produce Lemon Curd and Blueberry Drizzle

For ricotta tart

  • 1 sheet puff pastry
  • 15 oz ricotta cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 egg yolk
  • Zest of one lemon (preferably one of Melissa’s)
  • 1 dozen chive flowers from ABC Rhubarb at Hollywood Farmer’s Market.
  1. Defrost puff pastry sheet on greased sheet pan.  Score a quarter inch edge around the border of the sheet.  Brush with water.  Bake in 425 oven until done 15.  The sheet will look like a pillow. (To test doneness, slip spatula under the sheet and lift.  If the sheet sags, bake some more until it is stiff.  This is important as you are going to bake again at low heat with the ricotta filling and you don’ want a soggy crust.
  2. Mix the rest of the ingredients in a bowl until smooth.
  3. When the puff pastry is baked and cool.  Gently remove pillowed center so there is now an area in which to pour the ricotta mixture.
  4. Bake in 325 oven for about 15 – 20 minutes until set.

For lemon curd

  • 2 eggs
  • 1 yolk
  • 1/2 sugar
  • zest of two lemons Melissa’s of course
  • 1/2 cup lemon juice
  • Pinch of salt
  1. Mix all ingredients in a stainless steel sauce pan.
  2. Over medium heat, whisk until the mixture thickens and looks like pastry cream.
  3. Add 2 TBS of butter.  Whisk.  Chill (This can be made ahead of time.  It will keep for up to a week.)

For blueberry drizzle

  • 1/2 cup sugar
  • 1 bag Trader Joe’s frozen blueberries
  • 2 T cornstarch
  1. Place sugar in medium pot.  Add about 1/3 cup of water and cook at medium heat until the sugar caramelizes. About 5-10 minutes.
  2. Add half a bag of the frozen blueberries to the sugar.  The sugar will immediately harden.  Worry not.  Continue to cook until sugar melts.  Add rest of blueberries.
  3. When the blueberry/sugar mixture is runny.  Stir in a steady stream the two T of cornstarch that has been diluted with an equal amount of water.
  4. Cook until thicken.  Chill.
  5. To Assemble:  Place bake ricotta on a plate, spread an even and generous layer of lemon curd over the tart.  Cut into serving pieces.  Drizzle the blueberry on top.  Decorate plate with 3 chive flowers.

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