Big Sur Bakery Cookbook - Michelle Wojtowicz [21]
Once they’ve cooled completely, cut the artichokes in half through the stem. Take each half and remove its fibrous center with a spoon, making sure to leave the heart intact. Gently toss the artichoke hearts and the asparagus with about ¼ cup of the dressing, and season them with salt and pepper. Right before serving, dress the baby greens lightly with a couple of teaspoons of the dressing, and combine with the vegetables. Arrange on a platter and sprinkle with the toasted almonds.
Photographs by Sara Remington
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Clovis’s Lime Tart with Lime Marmalade and Ginger Ice Cream
Clovis, a Big Sur local who’s lived here for more than fifty years, brings us amazing Bearss limes from early November until late April. All the fruit comes from a lime tree that she planted next to her front door thirty-five years ago in hopes that the scent of the blossoms would remind her of her childhood in southern California. Her interest in limes grew after she traveled to Mexico, where she had fresh lime juice in her margaritas.
Clovis keeps a log of the fruit her tree bears, and the record shows that a few years ago her tree produced 200 pounds in one season. She brought them into the Bakery in a woven basket, 20 pounds at a time, and Michelle bought over 160 pounds. Clovis puts the money she earns from her limes into a jar; over time, her lime tree has paid for her vegetable garden and her flower garden.
Bearss limes are different from the conventional limes you see at the grocery store. They have a yellow rind and green flesh and are a bit smaller than a lemon. They’re exploding with juice and are absolutely delicious. Buy extra, and you can chase your lime tart with a margarita.
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INGREDIENTS
FOR THE SHELL:
2 cups graham cracker crumbs (recipe follows)
2 tablespoons sugar
2 tablespoons unsalted butter, melted, plus more for the pan
FOR THE LIME FILLING:
1 ½ cups fresh lime juice (Bearss preferred)
1 cup sugar
6 eggs
1 cup heavy cream
Makes one 10-inch tart
Adjust the oven rack to the middle position and preheat the oven to 350ºF.
To make the shell, combine the graham cracker crumbs, sugar, and melted butter in a bowl. Lightly grease with butter a 10-inch tart pan with a removable bottom. Sprinkle the crumbs over the tart pan, and use the bottom of a glass to press them into a crust, making sure that the crust evenly covers the entire bottom and sides of the pan. Refrigerate for 20 minutes. Then bake for 7 to 10 minutes, until the graham cracker crust starts to smell toasty. Remove from the oven and place on a cooling rack.
Reduce the oven temperature to 325ºF.
While the tart shell cools, start the filling by whisking together all the filling ingredients in a medium saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the liquid is thick enough to coat the back of a spoon, 7 to 10 minutes. Pour it into the crust and bake for 10 to 15 minutes, or until the filling is set. (You can tell if it’s set by gently touching the center—if it doesn’t stick to your finger, it’s done.) Let the tart cool to room temperature. Then place it in the freezer until the filling is firm to the touch, about 25 minutes. (This step will prevent the filling from overbaking when you place the tart back in the oven to brown the meringue.)
While the tart is chilling, increase the oven temperature to 400ºF.
Photographs by Sara Remington
FOR THE MERINGUE TOPPING:
6 egg whites
1 cup plus 2 tablespoons sugar
¼ teaspoon kosher salt
¼ teaspoon vanilla extract
FOR SERVING:
Lime marmalade (recipe follows)
Ginger ice cream (recipe follows)
Graham Cracker Crumbs
INGREDIENTS
¾ cup unsalted butter, softened
¼ cup granulated sugar
1/3 cup plus 1 tablespoon (packed) light or dark brown sugar
1 tablespoon honey
1 1/3 cups all-purpose flour
½ cup plus 1 tablespoon