Lemon curd tart- Joyofbaking.com

If you make a pucker-face, then it might be too tart.   

In my version I overdid it with the lemons. I used zest from 3 lemons, and juice from 3 lemons.  I really like the tartness of lemons but for this recipe I would definitely cut down the lemon  This lemon curd recipe doesn't have any flour or cornstarch so the texture is improved after refrigeration overnight. 

Lemon Curd:

3 large eggs

3/4 cup granulated white sugar

1/3 cup fresh lemon juice (2-3 lemons)

4 tablespoons unsalted butter, at room temperature

1 tablespoon (4 grams) lemon zest

Sweet Pastry Crust:

1 1/2 cups all purpose flour

1/8 teaspoon salt

1/2 cup unsalted butter, room temperature

1/4 cup granulated white sugar

1 large egg, lightly beaten

Lemon Curd:  

1.  In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

2.  Cook, whisking or stirring constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer/ medium heat). This will take about 10 minutes.

3.  Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. 

Add the lemon zest, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature before filling the pastry crust.

Sweet Pastry Crust: 

1.  In a separate bowl, whisk the flour with the salt. 

2.  Place the butter in the bowl of your electric mixer, or with a hand mixer, and beat until softened.

3.  Add sugar and beat until light and fluffy. 

4.  Gradually add the beaten egg, beating just until incorporated. 

5. Add the flour mixture all at once and mix just until it forms a ball. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm (can place in freezer for about 10-15 minutes)

6. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom/ I used a pie plate. Once the pastry has chilled sufficiently, evenly pat onto the bottom and up the sides of the tart pan. Cover with plastic wrap and place in the freezer for about 15 minutes.

7.  Preheat oven to 400 degrees F and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce oven temperature to 350 degrees F (180 degrees C) and continue to bake the crust for about 15 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.

Once the pastry shell has cooled, evenly fill with the lemon curd. The tart can be served immediately or covered and placed in the refrigerator until serving time. Serve plain or with softly whipped cream and fresh berries

Read more: http://www.joyofbaking.com/LemonCurdTart.html

Wurst

Visit the official Wurst website

I will definitely be back, and I will be ordering the house chips.  This new German restaurant took over the old Wildwood in Mission.  

Hours of Operation

	Lunch	Mon-Fri	11:00 AM - 2:30 PM
	Dinner	Sun-Wed	5:00 PM - 10:00 PM
	Thur-Sat	5:00 PM - 11:00 PM
	Brunch	Sat & Sun	10:30 AM - 3:00 PM

The Wurst crest. 

Main level. I absolutely love the trees.

*Not pictured is the downstairs area, where we could hear music that reminded me of Oktoberfest. Probably a perfect place to put the putsch into motion (kidding).

Wurst house lager

Btw, our server was kind enough to fix our wobbly table.

Bavarian Wings: Boneless & Pretzel Breaded chicken stuffed with sausage with a side of mustard. 

It looks more like a whale tail.

3 ginormous wings, the mustard had more of a bite than the sauce on the wings.  

This is a meal in itself.  Very good.

Jäger Schnitzel:
Wild Forest Mushrooms & Crème Fraîche, Spätzle and veggies.

I didn't expect the veal schnitzel to be submersed in this gravy sauce.  I've never had spätzle before, tastes like pasta (egg based noodle) I had to look it up:  "Spätzle are made by scraping dough off a wooden chopping board ("Spätzlebrett") into boiling salt water where they cook until they rise to the surface. They are then skimmed and put aside."

I've always been critical about veggies that come with main dishes. I really enjoyed the beets in this dish.

The portions are large, I felt bad for leaving left over spätzle and schnitzel sauce.  It was very delicious, only the bavarian wings really filled me up. 

My friend had the St. Anton Griddle Burger:
Back Bacon, Aged Cheddar, Onion Kaiser,
House Chips and homemade Smoked Tomato Ketchup (whoops missed that pic).

My friend described the burger patty to have a sweetness to it. 

I tried some of the fries and oh my goodness. BEST. FRIES. EVER.  I thought maybe they were beer battered. Our server said they were fried in duck fat.  Regardless, they were crispy and absolutely delicious. I apologize this burger is shy, just look at the lettuce.

Pear, Gorgonzola and Carmelized onion Pizza (homemade)

Pear Pizza!

Pears, provolone, Gorgonzola, mozzarella, caramelized onions, walnuts

 

 

Butter-chives-olive oil-garlic-salt mixture

Caramelized onions

Mozzarella

Provolone

Packham pears

Gorgonzola dolce

Chopped walnuts, Before baking.

 Result

Dough, adapted from a Wolfgang Puck recipe.

Ingredients
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing


Directions
1.  In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

2.  Large bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.

3.  Mix until the entire mixture forms a ball.  Turn the dough out onto a lightly floured surface.
Knead by hand 2 or 3 minutes. The dough should be smooth and firm.  Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
Divide the dough into 2 balls.

4.  Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minutes. Cover the dough with a damp towel and let rest 1 hour. *At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

5.  Preheat oven to 500 F or highest temp. Lightly oil cookie sheet with extra-virgin olive oil. Roll out dough ball, on a lightly floured surface, to the shape of your cookie sheet. Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.

Base
Ingredients:
2 cloves garlic, peeled and minced
2 tablespoons melted butter
2 tablespoons olive oil
3 tablespoons chopped chives
1/2 teaspoon sea salt

Directions
Whisk together minced garlic, butter, olive oil, and salt. Brush pizza dough with mixture.


Toppings
Large sweet yellow onion
125g Gorgonzola
4 slices of provolone
A handful or two of mozzarella
1 cup chopped walnuts
2 pears, peeled and sliced


Directions
1.  Caramelize onions: Slice onions.  Heat combination of butter and oil in heavy skillet.
 Add onions and a small amount of sugar (optional) and slowly cook over medium heat.
 Cook until onions are caramel colored, stirring often, 30 to 40 minutes.
 For more flavor, add a touch of balsamic vinegar at the end of cooking, stirring to deglaze the pan.

2.  Preheat the oven to 400 degrees.

3.  Top pizza dough with caramelized onions, mozzarella cheese, provolone, pear slices, Gorgonzola, and walnuts.

4.  Bake pizza about 12-15 minutes, until the crust edges brown and the cheese is golden brown in spots.