Warm Lemon Chiboust With Lemon Thyme Infused Milk Chocolate Velouté Food

WARM LEMON CHIBOUST WITH LEMON THYME INFUSED MILK CHOCOLATE VELOUTé

Steps:

• Make Chiboust:
• In 3-quart pot over moderate heat, bring milk and cream to boil. In medium bowl, whisk together egg yolks, cornstarch, and 1 tablespoon sugar. Gradually whisk hot milk and cream mixture into egg-yolk mixture, then return mixture to pot. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and smooth, about 2 minutes. Strain custard, pressing on solids, through fine-mesh strainer into large bowl.
• Place lemon juice in small bowl. Sprinkle gelatin over juice and let stand 1 minute to soften, then stir until dissolved, about 1 minute. Stir lemon juice mixture and lemon zest into custard, press plastic wrap onto surface of custard, and let cool at room temperature.
• In small saucepan, stir together 3/4 cup water and remaining 11 tablespoons sugar. Clamp on candy thermometer and set over moderate heat. Simmer, uncovered and undisturbed, until thermometer registers 235°F, 10 to 12 minutes. While syrup is simmering, in large bowl using electric mixer, beat egg whites and salt just until soft peaks begin to form, about 3 to 4 minutes. With mixer running, slowly and carefully pour hot syrup into egg whites, then continue to whip until meringue thickens, becomes glossy, and holds soft peaks, about 6 to 8 minutes.
• When custard has cooled, gently fold in meringue. Divide Chiboust evenly among 12 silicone muffin cups and freeze until firm, at least 4 hours and up to 24 hours.
• Make dough:
• In large bowl, whisk together flour, sugar, and salt. Using pastry blender or fingertips, blend in butter until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. In small bowl, whisk together yolks and 1 tablespoon ice water, then drizzle over flour mixture and stir with fork until just combined. With floured hands, gently knead mixture until dough forms. Turn dough out onto lightly floured surface and gently knead until smooth, 4 to 5 times. Form dough into ball, then flatten into 5-inch disk. Wrap tightly in plastic and chill until firm, 30 minutes to 1 hour.
• On 13- by 18-inch piece of parchment, lightly dusted with flour, roll out dough to 1/4-inch-thick-round (about 12 to 13 inches in diameter). Transfer parchment and dough to sheet pan, then cover with plastic and chill in refrigerator 30 minutes.
• Bake Chiboust:
• Preheat oven to 350°F.
• Remove dough from refrigerator. Using 3-inch round cookie cutter, cut out 12 rounds and place on large baking sheet. Remove Chibousts from freezer, unmold, and place one on each dough round. Sift confectioners' sugar over and bake until Chibousts are puffy and thin crust has formed on top, about 20 minutes.
• While Chibousts are baking, make chocolate velouté:
• In large saucepan over moderate heat, bring cream to boil. Remove pan from heat and add chocolate, whisking until chocolate is melted and mixture is smooth.
• In one-quart pot over moderate heat, heat sugar and 1 1/2 tablespoons water, whisking constantly, until sugar dissolves, about 2 to 3 minutes. Pour syrup over chocolate and whisk until smooth, about 2 to 3 minutes. Whisk in lemon juice and thyme. Keep warm.
• Assemble:
• Remove Chibousts from oven. Using blowtorch, brown top of each by moving flame evenly back and forth over top until golden brown, about 1 to 2 minutes. Drizzle each Chiboust with 2 tablespoons chocolate velouté and serve warm.

MELT-IN-YOUR-MOUTH WARM LEMON PUDDING

Steps:

• Combine sugar, flour, salt, lemon juice and grated lemon rind.
• Add egg yolks which have been well beaten, the milk and melted butter.
• Last, fold in egg whites which have also been well beaten.
• Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
• (both pans will go into the oven.) Bake for 45 minutes at 325 degrees F.
• Remove baking dish at once from hot water and allow to cool before serving.

LEMON & THYME FLAVORED WATER

Steps:

• (** Note . our glass containers are a little bigger than a gallon in size).
• To the container add the lemon, thyme, and 1/4 gallon water.
• Cover with a thick layer of ice and put in the refrigerator overnight to steep.
• In the morning . fill the rest of the way with water & ice.
• Enjoy!
• ~ Adapted from Why I Should Drink More Water by Kimberly Wechsler.

WARM LEMON & THYME CHICKEN SALAD

Steps:

• Put the chicken pieces into a bowl, add the lemon zest, thyme, plenty of black pepper and salt to taste, then mix well with your hands.
• Heat 1 tbsp oil in a pan then fry the chicken for 8-10 mins, until golden and cooked through.
• Meanwhile, spread the leaves and onion over a large platter or in a big salad bowl.
• Add the garlic and olives to the pan, then fry for 1 min more. Spoon the chicken and olives onto the leaves.
• Take the pan off the heat then add the rest of the oil and lemon juice. Stir together well, scraping off any bits from the bottom of the pan.
• Check the seasoning, then pour over the chicken and salad. Serve with crusty bread.

LEMON THYME BISCUITS

Steps:

• Preheat the oven to 425*F.
• Lightly oil a baking sheet.
• Place the butter pieces and lemon peel in a medium bowl or in food processor.
• Sift the flour, sugar, baking powder, baking soda, and salt over the butter.
• By hand or with the food processor, mix the butter into the flour until evenly distributed.
• Add the thyme and mix well.
• Add the buttermilk and stir or pulse briefly.
• The dough will be soft and a little sticky.
• On a lightly floured surface, pat the dough into a 9-inch circle that is about 1/2 inch thick.
• Slice it into six pie-shaped wedges.
• Place the wedges on the prepared baking sheet and brush the tops with a little buttermilk.
• Bake for 20 minutes, until the biscuits are firm and nice and golden brown.
• Serve immediately.
• Enjoy!

LEMON THYME COUSCOUS

Steps:

• Put the couscous in a heatproof dish.
• Add the thyme, bouillon powder, most of the lemon zest and juice.
• Add 900ml boiling water, cover and let stand for 10 minutes until the liquid has been absorbed.
• Fluff with a fork and stir in the parsley and olive oil.
• Season to taste, garnish with the remaining lemon zest and serve.