Friday, February 24, 2006

Yay for Rachel Ray!

I am under no obligation, nor do I receive payment for any of the products, services, religion or politics I endorse on this blog.
I simply state my opinions and views, and you are welcome to believe them, try them out for yourself or heartily disagree. This one I think you'll like.
I picked up Rachel Ray's Everday Magazine off the rack at the last second before purchasing my groceries and by yesterday afternoon I was very happy with my spontanous little splurge. As a scrapper/designer/paper lover type person, I admit it was probably the colors that made me pick it up more than anything. I've watched 30-Minute Meals and $40 a Day for a couple of years now and I always love Rachel's simple style and fun attitude- so that was the other part of my impulsive grab at the checkout.
So, yesterday as I paged through some of the recipes and articles I kept smiling and thinking what a great person I was for spending a few bucks on such a worthy little magazine. The recipes sound tasty, fairly simple- both in ingredients and ease of replicating the dish- and to top it off I actually had items in my kitchen to make something out of the magazine without having to go out and buy ingredients. I loved that!
I was drawn to this dessert- Raspberry-Lemon Shortbread Tart. It's almost the same rescipe as making Lemon Bars...but it's made with raspberries and looks gourmet when it's finished. I am happy to post the recipe and picture of the way it turned out when I made it myself. I plan on making more of the recipes in this issue- and you may find me bragging on those in the future on this site too. If you make this recipe, I hope you enjoy every bite!
Recipe for Raspberry-Lemon Shortbread Tart
Ingredients: 3 cups of frozen raspberries (about 1 lb), 1 stick plus 6 tbsp cold unsalted butter, cut into pieces, 1 1/4 cups sugar, 1 3/4 cups all-purpose flour, 3 large eggs, zest and juice of 2 lemons (about 1/4 cup), confectioners' sugar for dusting
Directions: Drain the raspberries in a strainer over bowl as they thaw. Preheat oven to 400. Using a pastry blender or your fingers, combine the butter, 1/2 cup of the sugar and 1 1/2 cups of the flour- blend together til coarse crumbs form.
Spread the mixture into a 9-inch springform or cake pan (I used a regular, square glass baking dish) and press down evenly to form a crust. Place in oven and bake crust until lightly golden- about 20 minutes.
Remove shortbread crust from oven and reduce heat to 325. Scatter drained raspberries over the baked shortbread crust.
Beat eggs with remaining 3/4 cup of sugar until thick and pale yellow. Whisk in lemon zest and juice and remaining 1/4 cup flour. Pour lemon cream over the top of the raspberries and bake tart until the custard is set- about 30 minutes.
Let cool and then dust with confectioner's sugar.


Emily said...

Mmmmmm.. that looks sooo good! I'm ready to go but all the ingredients and go home to make it right now! Thanks for the recipe!

Christina said...

yum-O! LOL whenever I read that in her mag. I made the sweet pea risotto from that issue. totally comfort food. you can find it on my blog in the recipes area.
I'll have to dog ear that recipe in there.

Caren said...

Good for you! I often look at these magazine and try justifying the expense...5 kids (only three left at home) still eat up my food budget! I appreciate the recipe - hope everyone likes it!

Deanna- yep Dee-na said...

that mag rocks! it is such a deal... really affordable- gotta love that. now i just gotta enjoy cooking more-hee hee!

Knit and Purl Grrl said...

Oh goodness, I am sitting here eating celery and you write about TARTS????
Bad, bad Jody.
I love RR, too. Just bought that same mag yesterday. Got the 365 no repeats book for a book swap at Christmas. Haven't ever seen her show b/c we have no TV...booo hooo!

Wendy Smedley said...

Ok- I love this magazine. It looks very much like readymade-
love the recipe-
thanks for sharing!