MY JOB TO   Carry The TORCH 

Hello  my Foodie Friends!   

Let’s talk about desserts, a confectionery course that completes your meal or maybe more than that, brings joy to everyone’s face after a delicious bite. There is no denying the fact that desserts bring us some level of happiness. My father-in-law’s favorite part of the meal was the dessert. Although he would always finish everything on his dinner plate, he would have room for the anticipated dessert that was to come. I have to admit, that I have a bit of a sweet tooth as well. 

Among the plethora of baking items that our customers have been coming into the store for; the cooking torch has become a must-have kitchen accessory for any gourmet home chef. The cooking torch lets you achieve that crunchy, caramelized layer of sugar on top of your custard. The cooking torch is not limited to just crème brûleé, though. You can use it for bread puddings, baked Alaska, and even for melting cheese on top of soup. Here are some other ways to use your cooking torch: Although we love adorning fiber- and protein-packed oatmeal with fun and healthy toppings, some mornings need a little more than a drizzle of honey. Torching your toppings is the perfect way to give your oats an exciting new makeover. Not to mention, it’ll totally wake you up. Top your bowl with fat-blasting unsweetened cocoa powder and cinnamon, and torch away to lend the spices some smokiness. For those with a sweet tooth, make a simple bananas foster oatmeal by mixing a few drops of vanilla extract into the oats and then garnishing with sliced bananas, cinnamon, and honey. Then, allow the torch to caramelize the toppings. Whether you’re layering slices on sourdough or sprinkling the good stuff on a bowl of homemade French onion soup, perfectly melted cheese can be achieved in minutes with a kitchen torch. For meat that’s best served a little undone—like lamb, prime rib, and roast beef—lightly char the surface with your torch before popping the protein in the oven. This method also works well with fish. Just scald the skin on your salmon fillet for that extra bite. And for a crowd-pleasing appetizer, wrap grilled asparagus in turkey bacon and set it aflame to up the flavor factor and impress your guests before dinner is even served.

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place, to get the tools you need to make delicious desserts and when you are asked to “carry the torch”.  Remember my Foodie Friends; “Life Happens in the Kitchen”. 

Take Care, John & Paula

Classic Lemon Meringue Pie 

Ingredients

1 premade pie crust

4 eggs, divided

1 ½ cups white sugar

2 ½ sticks unsalted butter

1 cup lemon juice

INSTRUCTIONS

Line pie molds or tart pan with pie crust and bake at 350 F for 15 minutes, or until golden brown. To make sure the walls do not collapse, line the inside of the tart with parchment paper and weigh down with raw rice or beans.

Add 1/4 cup of sugar with 2 whole eggs and 2 egg yolks into a bowl, and whisk for 1 minute.

Bring lemon juice and 1/2 cup of sugar to a boil.

Add the hot lemon juice to the egg mixture and stir for 30 seconds. Pour the mixture back into the sauce pan and stir until it boils over medium heat.

Add butter and stir until smooth and creamy.

Pour the lemon cream into each tart crust, and freeze for 30 minutes.

Using a stand mixer, bring egg whites (2 egg whites left over from the cream) to medium peaks, and leave on medium speed.

Meanwhile, bring 3/4 cup of white sugar and 1/4 cup of water to 250 F on the stove top. Once this temperature is reached, pour the sugar syrup over the egg whites and whip on high speed until it cools down in temperature and a stiff peak is formed. This is the meringue for your pie.

Pipe the meringue over the chilled lemon tart. Optionally, toast the meringue using a cooking torch.

Serve your lemon meringue pie.

Recipe courtesy of beyonddiet.com