The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [255]
4. Slide the crêpe onto an ovenproof plate; cover with foil, and transfer to the oven. Repeat the process with the remaining batter, coating the pan with more butter as needed.
5. Fold each crêpe into quarters to form a triangle. To serve, arrange 3 crêpes on each plate; drizzle with lemon-caramel sauce and garnish with candied lemon slices.
lemon-caramel sauce
MAKES ABOUT 1¼ CUPS
The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.
1 cup sugar
3 tablespoons fresh lemon juice
1 tablespoon limoncello (Italian lemon-flavored liqueur; optional)
2 tablespoons unsalted butter, cut into small pieces
1. Heat the sugar and ¼ cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until the sugar has dissolved and the syrup is clear. Continue to cook, without stirring, until the syrup comes to a boil, occasionally washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let the syrup boil, gently swirling the pan occasionally, until dark amber.
2. Remove from heat; whisk in the lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (The caramel will steam and spatter.) Serve warm.
candied lemon slices
MAKES 1 DOZEN
The lemon slices can be stored in an airtight container at room temperature up to 1 day.
1 large lemon
1 cup sugar
1. Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut the lemon into 12 paper-thin slices; discard the seeds and ends of the rind.
2. Bring a medium saucepan of water to a rolling boil. Remove from the heat, and add the lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge the slices into the ice-water bath. Drain.
3. Bring the sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve the sugar. When the liquid is clear and bubbling, reduce heat to medium-low. Add the lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until the rinds are translucent, about 1 hour.
4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
late summer fruits in rosé
SERVES 6
If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.
3 plums
3 pluots
½ bottle dry rosé (about 2 cups)
½ cup sugar
½ pint blackberries (about 1 cup)
½ pint raspberries (about 11/3 cups)
1. Prepare an ice-water bath. Score an X on the bottom of each plum. Bring a medium saucepan of water to a simmer. Add the plums; cook until the skins begin to loosen at the X, about 1 minute (less if the fruit is very ripe). Transfer to the ice-water bath to cool. Remove the skins; discard. Halve each plum to remove the pit; cut each half into wedges. Repeat the process with the pluots.
2. Whisk the wine, sugar, and 1 cup cold water in a large bowl until the sugar has dissolved. Stir in the plums, pluots, and berries. Refrigerate 1 hour. Divide the mixture among 6 bowls, and serve.
vanilla-bean baked apples
MAKES 4
4 thick-skinned, mildly sweet apples, such as Rome Beauty
3 tablespoons packed dark-brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons finely chopped toasted pecans, plus more for sprinkling
½ large vanilla bean, halved lengthwise, seeds scraped and reserved
1/8 teaspoon salt
1. Preheat the oven to 375°F. Using a cylindrical apple corer, core the apples three-quarters of the way down. Fit snugly in an ovenproof skillet or a loaf pan.
2. Stir together the sugar, butter, nuts, vanilla seeds, and salt in a small bowl. Divide the sugar mixture among the apples (about 2 teaspoons each). Sprinkle with nuts. Bake until the apples are soft, about 1 hour. Serve warm with pan syrup spooned on top.
orange-lime mousse
SERVES 4
Homemade