Burgers and Lemon Curd
Family celebratory meals, a decision to be made.. what the heck am I gonna cook? Go with something exotic or traditional. It all depends doesn’t it? The day of the week, what time we’re eating, how many attending and so on. I was recently planning a birthday celebration for my son who lives away from me. I miss him. I really wanted something special for my boy that speaks to home and family. My young man with discerning tastes, he lets us know that Saturday, one o’clock is the perfect time to squeeze us in between girlfriend, friends and flight back to Seattle. I had no hesitation — my boys love their burgers! So cousins, siblings and family suitably invited, our Santa Cruz Mountain home finds us dining al fresco on our deck ringed with redwoods. The October “Indian Summer” is perfect and mid-day shade finds us comfortably around the table with delectable wines loosening our conversations. A menu of great grilled burgers set in motion with bacon, blue cheese, provolone, jalapenos and other fixings. Also on our plates, are Grandpa Hugh’s potato salad, a beyond basic carrot salad with Mama’s current twist of dried papaya, pineapple, mango and raisins.
For dessert something light and delicious resulted in a lemon tart with raspberries and whipped cream.
|Meyer Lemon Tart|
Meyer Lemon Tarts
After searching my library for a good lemon curd recipe, I found a new favorite on foodtv.com. I clearly recognize I don’t need to reinvent every recipe when there are so any talented chefs that are sharing their techniques and passion for food. I used Meyer Lemons, but that was the only modification to this new favorite: Barefoot Contessa Lemon Curd
My special thanks to DH for doing the burgers, grilling, and the delightful tart crusts. Mostly, I avoid pastry for some crazy reason. Maybe because his pie crusts are so wonderful. I find that preparing for these celebrations together is something special that we can share. What better gift for a son who needs so little in the way of purchases, but evidence of our love.
A special treat were wines we picked up on our recent trek to San Luis Obisbo County and Paso Robles for the Savor the Central Coast event (more on that soon.) Midnight Winery’s 2008 Luna Rosé, a delightful sipping summer wine before dinner followed by Dark Star Winery’s 2007 Soft Shoulder, a vintner’s blend of 50% Grenache, 40% Syrah, 10% Mourvédre, and Andretti Winery’s 2007 North Coast Pinot Noir from our own celler.
Midnight Winery and Vineyards http://www.midnightcellars.com/
Dark Star Cellers http://www.darkstarcellars.com/
Andretti Winery http://www.andrettiwinery.com/
Beyond Carrot Raisin Salad Recipe
4 carrots peeled and shredded
1/4 cup raisins
1/8 cup diced dried pineapple
2 tablespoons diced dried papaya
1 tablespoon diced dried mango
1 cup mayonnaise
2 teaspoons lemon juice
3 teaspoons sugar
1/8 teaspoon salt
dash ground pepper
Combine shredded carrots, raisins, and diced fruit in bowl. In a small bowl, mix mayonnaise, lemon juice, sugar to blend. Pour onto salad mixings to blend. Chill about an hour before serving so that flavors blend.
Hi Robin! I loved reading about this wonderful Indian Summer family celebration…what special happy times, thanks for sharing all the yummy inspiration. Happy fall!!
Happy fall to you too! I am loving your pink bento, you are a very creative lady.