120406 fig crust lemon mascarpone Recipes

fig (fresh ), water (filtered), shallots (very thinly sliced ), olive oil, sugar, balsamic vinegar

figs, iberian acorn ham slices, different lettuce leaves, grs. of micuit foie, some salty sunflower seeds, balsamic vinegar, olive oil, honey, kitchen salt

crust: pie crust, meringue, sugar, divided, cornstarch, water, egg whites, vanilla extract, sugar, cornstarch, salt, water, egg yolks, beaten, butter or margarine, grated lemon peel, fresh lemon juice

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, semi-boneless quail, kitchen string, kosher salt, dry red wine

mascarpone cheese, powdered sugar, vanilla extract, whipping cream

lemon gelatin, sugar, boiling water, cold water , plus, cold water (from tap w ice cube), fresh lemon juice (1 lemon sufficient), lemon yogurt, grated lemon rind (optional), lemon zest (see my recipe for this), graham cracker crust

cook and serve lemon pudding mix, superfine sugar, whole milk, lemon, juiced, egg yolks, baked pie crust (in a 9-inch deep pie plate), lemon whipped cream , recipe follows, heavy cream, lemon , zested and juiced, powdered sugar, candied lemon peel, garnish

fig vinegar, extra virgin olive oil, sea salt, fresh ground pepper, dijon mustard, horseradish

mascarpone, blueberries, flour, hazelnuts (ground ), butter, canola oil, eggs, brown sugar, vanilla bean, baking powder

mascarpone or cream cheese, at room temperature, cilantro pesto or, tomato tapenade, fresh cilantro or basil sprigs (optional) rinsed, baguette slices

fig preserves, dry red wine, balsamic vinegar, country-style dijon mustard, coarsely ground pepper, cornish hens, kitchen string, kosher salt, dry red wine