Last week Wayne Art Center hosted a Plein Air Festival 2017 Culinary Event called, “A French Bistro Dinner & Wine Tasting.” We had 14 attendees for a four course bistro dinner featuring local ingredients paired with delicious french wines.
The menu included:
- Potage Saint Germain- a fresh pea, lettuce and mint soup,
- Magret de Canard- Duck breast from Charlottesville, PA.,
- Salade Vert- gorgeous crisp hydroponic salad from the farmer’s market with classic dijon dressing and
- Tarte au Citron – a delicious fresh lemon tart.
What was most special was that all ingredient were procured by Chef Emily Bell, director of the Slow Food Movement in Philadelphia. As an avid cook and food lover, Chef Bell graduated from the School of Hotel/ Restaurant Management at Penn State and the Culinary Institute of America at Greystone. She believes in using local fresh ingredients in all that she cooks.
Paired with the menu- Chef Bell- who happens also to work in the wine business -spending 5 years at a Napa-based biodynamic winery selected 4 outstanding wine pairings. These wines are easy to find and delicious!
- Domaine de La Grande Cote Brut
- Loire Valley Sauvian Vouvray 2015
- Loire Valley Sauvian Sancerre 2015
- Loire Valley Sauvian Chinon 2014
As her cooking assistant for the day, I had the pleasure of watching Emily make this gorgeous citrus lemon tart. She says its the best recipe she can find and after tasting the goods- I cannot agree more.
This recipe is attached here to the post. Bon Appetit!
- 1/2 C unsalted butter 1 stick
- 2 Tbsp lemon zest finely grated
- 1 1/4 C All purpose flour
- 1 1/4 C granulated sugar
- 2 pinches salt
- 6 large eggs
- 1 C fresh lemon juice
- 1/2 C heavy cream whipping cream
- dusting confectioners sugar
- Position rack in middle of the oven. Preheat the oven to 350ºF (180ºC). Melt the butter in a small sauce pan over medium heat. Add 1 Tbsp of the zest., and let stand for 5 minutes. Whisk together he flour , 1/4C granulated sugar, and a pinch of salt in a medium bowl. Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers. Transfer the mixture to the tart pan and press it with your fingers to even out the dough in the bottom of the pan. Bake for 20 minutes, or until the crust is light golden brown. Let cool on a wire rack while making the filling. Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinch of salt in a medium bowl until smooth. Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks. Whisk the cream into the egg mixture just until blended. Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still warm crust. Bake for 25-30 minutes, or until the filling is just set in the center. Let the pie cool on a wire rack before serving.