Bobby Flay's Bar Americain Cookbook - Bobby Flay [65]
4. Remove the sauce from the heat, immediately strain the mixture into the smaller bowl, and set in the ice bath to stop the cooking, stirring until the mixture is cool. Cover and refrigerate for at least 1 hour and up to 8 hours before serving.
LEMON WHIPPED CREAM
Makes 2 cups
1 cup heavy cream, very cold
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar
Seeds scraped from ½ vanilla bean or 1 teaspoon vanilla extract
Combine the heavy cream, lemon zest, confectioners’ sugar, and vanilla seeds in a medium bowl and whip until soft peaks form. Cover and refrigerate. The cream can be made 30 minutes ahead of time. Whip lightly again if needed before serving.
Blueberry Lemon Crêpes
BLUEBERRY LEMON CRÊPES
BROWN BUTTER SAUCE
Though French by definition, these delicate and lemony crêpes are an American tribute, boasting a sweet filling of tart, silky lemon curd and a juicy blueberry compote. The black currant–flavored crème de cassis contributes a sophisticated undercurrent of berry flavor to the compote and enhances its deep purple-blue color. Just as a stack of blueberry pancakes is made that much better by a melting pat of butter, a drizzle of browned butter enhances this dish with its nutty richness.
Serves 6
Lemon Curd
5 large egg yolks
¾ cup sugar
2 teaspoons finely grated lemon zest
⅓ cup fresh lemon juice
6 tablespoons (¾ stick) unsalted butter, cut into small pieces, chilled
Blueberry Compote
2 pints fresh or thawed frozen blueberries
½ cup sugar
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
2 tablespoons crème de cassis
Crêpes
2 large eggs
2 large egg yolks
2 tablespoons granulated sugar
1 tablespoon limoncello or 1 teaspoon finely grated lemon zest
1 cup whole milk
¾ cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled slightly
Nonstick cooking spray
Brown Butter, warm
Confectioners’ sugar
Chopped fresh mint leaves (optional), for garnish
1. To make the lemon curd, add enough water to a medium saucepan (or the bottom of a double boiler) to come about 1 inch up the side. Bring to a simmer over medium heat.
2. Put the egg yolks and sugar in a medium nonreactive metal bowl and whisk until smooth and pale yellow, about 1 minute. Add the lemon zest and juice and whisk until smooth.
3. Once the water reaches a simmer, reduce the heat under the pan to low and place the bowl with the egg mixture in it on top; the bowl should not touch the water. Cook, whisking constantly, until the curd thickens, is light yellow, and coats the back of a spoon, about 8 minutes.
4. Remove from the heat and whisk in the butter a piece at a time, allowing each addition to melt before adding the next. Transfer to a clean bowl and press a piece of plastic wrap directly on the surface of the curd. Refrigerate until cold, at least 2 hours or overnight.
5. To make the blueberry compote, combine 1 pint of the blueberries, the sugar, and the lemon zest and juice in a medium saucepan over high heat. Bring to a boil and cook until the sugar has melted and the berries are soft, 5 minutes.
6. Stir together the cornstarch and 1½ tablespoons water in a small bowl. Stir into the blueberries and cook until thickened, about 1 minute. Remove from the heat and add the crème de cassis and the remaining 1 pint blueberries. Let cool to room temperature. The compote can be covered and refrigerated for up to 1 day.
7. To make the crêpes, whisk together the eggs, yolks, and granulated sugar in a medium bowl until smooth. Add the limoncello and milk and mix until combined.
8. Add the flour and mix until just smooth. Stir in the butter. Cover the bowl and let sit for 30 minutes at room temperature or refrigerate for up to 4 hours.
9. Line a large plate with parchment or wax paper.