84 April 14 2016
continued from page 83
arts & life
dining in
LAYERED GOLD POTATOES
WITH LEEKS AND GARLIC
Another dish that
s best made the day
before and reheated. For a dairy dish,
use half-and-half (not nonfat) instead of
the broth and top with 1 cups grated
Parmesan or Swiss cheese in the last 20
minutes of baking.
3 Tbsp. butter or olive oil
2-3 leeks, white part only (a bit of the
light green part is fine)
2 pounds peeled Yukon Gold potatoes
1 teaspoon kosher salt
tsp. ground black pepper
2 thyme sprigs
1 cup chicken or vegetable broth
2 tsp. minced garlic
teaspoon freshly ground nutmeg
Preheat oven to 350F. Grease a 2-quart
baking dish with butter or olive oil.
Wash the leeks to remove any dirt and
slice thinly crosswise. You should have
about 2 cups of leeks.
Melt the butter in a large skillet over
medium heat. Add leeks and cook, stir-
ring frequently, until leeks are tender and
golden, 5 to 7 minutes. Season lightly to
taste with salt and pepper.
Using a mandolin or knife, slice the
potatoes into thin rounds, about -inch
thick. Toss with salt and pepper. Layer the
rounds in the gratin dish.
Pour the broth over and top slowly so
that it settles into the pan. Top with the
leeks. Bake for 40 minutes, uncover and
bake 20 minutes longer or until the pota-
toes are tender. Makes 8-12 servings.
MERINGUE KISSES
If you
d like to add ingredients (nuts, choc-
olate chips, flavorings), fold 2-3 cups into
the completed meringue before spooning
onto the baking sheets. You may also dip
the bottoms of the meringues into melted
chocolate.
3 large egg whites, at room tempera-
ture
teaspoon cream of tartar
1 cup superfine or granulated sugar
1 cup semisweet chocolate chips or
finely chopped semisweet chocolate
1 cup finely chopped walnuts
Preheat oven to 225F. Line two rimmed
baking sheets with parchment. Set aside.
Beat egg whites in large bowl with elec-
tric mixer (use a whisk attachment if you
have one) on medium-high speed until
frothy. Add cream of tartar and continue
beating until soft peaks form. Add sugar, a
tablespoon at a time, beating until sugar is
dissolved and stiff peaks form (you should
be able to turn the bowl upside down
without the eggs sliding or falling out).
Pipe or drop the meringue (use two
spoons: one tablespoon to scoop and one
to push the meringue off the spoon) onto
the baking sheet (these will not
grow so
don
t worry about spreading).
Bake for about 45 minutes. Turn off the
oven and allow the meringues to cool in
the oven. Makes about 4 dozen, more or
less, depending on the size.
UPSIDEDOWN
LEMON MERINGUE PIE
Upside-down because the meringue is in
the crust instead of on top.
Crust:
4 large egg whites, room temperature
tsp. cream of tartar
cup divided
Filling:
8 egg yolks
1 cup sugar
cup fresh lemon juice
1 Tbsp. finely grated lemon zest or
peel
teaspoon salt
2 cups fresh raspberries or sweetened
heavy whipped cream to garnish
This pie is best if the crust and filling
are made a day or two ahead and assem-
bled the day you eat it. Preheat oven to
300F. Grease a 9-inch pie pan with butter,
oil or spray with nonstick cooking spray.
Set aside.
Make crust: Place egg whites in a
medium bowl. Add cream of tartar and
beat with an electric mixer until soft peaks
form. Slowly add the sugar, 1 tablespoon
at a time, beating until stiff, glossy peaks
form. Spread over the bottom and up the
sides the prepared pie pan or plate.
Bake for 40 minutes, until the crust is
set and hard. Cool on a rack (if you don
t
have a rack, place on the cold grate of a gas
stove). May be made up to two days ahead
and well-wrapped with plastic.
Make the filling: Combine the yolks,
juice, zest, salt and sugar in a large
saucepan and whisk well. Cook, stirring
constantly, over medium heat about 10-12
minutes, until mixture reaches 160F (on
a candy thermometer) or is thick enough
to coat the back of a metal spoon (do not
rush this process if you do, the eggs
could curdle or if the mixture is not thick
enough, the pie will not set). Remove from
the heat. Transfer to a bowl, cover with
plastic wrap (press the wrap right on to
the surface of the filling), cool to room
temperature. Chill several hours to over-
night.
Fill crust with lemon mixture and
chill, covered with plastic, until ready to
serve. Top with berries or whipped cream.
Makes 8-10 servings. *
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