The Herbalist and The Carnivore

Archives for July 2019

Lemon Curd Tartlets

by Leave a Comment

Perfectly bite sized lemon curd tartlets with graham cracker crust and fresh berries. This go-to dessert is always a favorite at summer grilling parties. I always make a double batch because they fly off the plate in a flash.

Pass Me Down Recipe

Everyone loves these lemon curd tartlets I adapted from my mother’s lemon tart recipe. I mean how festive are these little cuties? They are the perfect size to pop right into your mouth. A little sweet with that perfect tartness of lemon. She uses flaky pie crust, but I prefer graham cracker crust PLUS it’s easier to make!

The lemon curd only uses 4 ingredients, so it’s super simple to whip up. And don’t worry, you don’t need a double boiler for this. If you have a pot and a saute pan, that’s all you need. The lemon curd comes together in just 20 minutes, but the tartlets need to chill for at least 6 hours, so plan ahead!

Make It Your Own

Fresh picked raspberries and blueberries top these tarts, but you can make it your own and top with your seasonal favorite. If your looking for a GREAT spot for berry picking and you are in Western Washington, head to Bryant. Bryant Blueberry Farm & Nursery is my favorite place to pick the plumpest blueberries. But guess what? They have other berries too! Here’s a link to their website: Bryant Blueberry Farm & Nursery

More Recipes Like This

Print

Lemon Curd Tartlets

Sweet and tart lemon curd in a graham cracker crust with fresh berries on top
Course Dessert
Cuisine Dessert
Keyword Fourth of July Recipes, Lemon Curd, Lemon Tart
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12

Equipment

  • 12 cup muffin tin
  • 12 muffin tin liners

Ingredients

Lemon Curd Filling

  • 4 large lemons juiced (about 1/2 cup) & zested (about 1 tbsp)
  • 8 egg yolks
  • 1 cup granulated sugar
  • 1/2 cup butter cubed

Graham Cracker Crust

  • 1/4 cup granulated sugar
  • 12 honey graham crackers ground
  • 1/4 tsp salt
  • 5 tbsp butter melted

Garnish

  • 1 pint fresh blueberries
  • 1 pint fresh raspberries

Instructions

Graham Cracker Crust

  • Preheat oven to 350 degrees.
  • Combine ground graham crackers, sugar and salt in a small bowl.
  • Add melted butter and combine well.
  • Place a muffin liner in each muffin tin cup.
  • Press about 1 – 1.5 spoonfuls of graham cracker mixture into each muffin cup.
  • Bake for about 5 minutes or until golden brown. Remove from oven to cool.

Lemon Curd Filling

  • Fill a medium pot with about an inch of water and bring to a simmer over medium high heat.
  • In a medium sauce pan or glass or metal bowl (a large enough receptacle to place over pot of water and hold the lemon curd mixture) whisk the egg yolks and sugar, vigorously for about a minute. Add lemon juice and salt, whisking until smooth.
  • Place sauce pan over simmering pot of water (making sure pan does not touch water). Reduce heat to medium low. Cook mixture, whisking constantly for about 20 minutes until thickened to the point it coats the back of the spoon.
  • Remove from heat. Add lemon zest and one at a time add each cube of butter, while stirring to combine, letting each cube of butter melt before adding the remaining cubes.
  • Pour into individual muffin cups. Refrigerate for at least 6 hours or until firm.
  • Garnish with fresh blueberries and raspberries.

Scallops with Banza Tropical Rice and Guajillo Mango Sauce

by Leave a Comment

Golden seared sea scallops on a bed of Banza tropical rice with mango, coconut, macadamia nut and fresh lime with a guajillo mango sauce. Ready in 20 minutes and perfect for your guests that crave elegance while still watching what they eat. Banza rice is made from chickpeas and delivers the flavor and texture of rice only with less carbs and more protein.

Seared sea scallops placed on a bed on Banza tropical rice with mango, coconut and lime in a guajillo mango sauce

What is Banza?

When I was asked to try Banza rice and pasta, of course I said YES! Banza rice and pasta is made from chickpeas, which means it’s perfect for anyone on a gluten free diet, vegetarians, vegans or people watching their carbs. Did you know Banza products have 30 % less net carbs than brown rice? And more protein and fiber than your average rice or pasta.

But How Does It REALLY Taste?

O.k., I was a little skeptical. You know, I really like my carbs & gluten. But, I was surprisingly AMAZED at how this rice dish came together. First of all, it cooks in about a quarter of the time as regular rice. This is a good thing. Second, the texture is, well, rice like. Seriously, I would never have known it’s actually chickpeas. (I’m the girl that picks the chickpeas off my salad). You should really just go and CHECK THEM OUT to find out all the goods.

Here’s the link to their very informative web page:

Eat Banza Rice & Pasta

Now Back to the Scallops

These beautiful golden seared sea scallops take only 1-2 minutes per side and look so elegant placed on top of Banza tropical rice. Shredded coconut, diced mango, finely chopped macadamia nut and lime juice folded into Banza rice made from chickpeas. With the rice being ready is only 5 minutes that just leaves the luxurious guajillo mango sauce. And that’s just a blender away!

More Recipes Like This:

Seared scallops with Guajillo Mango Sauce
Print

Scallops on Banza Tropical Rice with Guajillo Mango Sauce

Seared sea scallops on a bed of Banza tropical rice with mango, coconut and lime in a guajillo mango sauce
Course Main Course
Cuisine Fusion, PNW, Seafood
Keyword 30 Minute Dinner, Banza Recipes
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

Guajillo Mango Sauce

  • 1/2 mango
  • 2 dried guajillo chili peppers soaked in 2 cups water until softened about 30 minutes (reserve 1 cup water after soaking))
  • 1 cup guajillo chili water reserved from soaking
  • 1 tbsp hot honey
  • 1/4 tsp salt
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 pinch cayenne
  • 1/2 lime juiced and zested

Banza Tropical Rice

  • 8 oz Banza rice
  • 6 cups water
  • 1/2 cup mango small diced
  • 1 cup shredded coconut
  • 1/4 cup macadamia nuts fine chopped
  • 1/2 lime juiced
  • 1 pinch salt

Scallops

  • 12 sea scallops patted dry
  • 2 tbsp butter
  • 1-2 pinches salt and pepper

Garnish

  • Cilantro fine chopped
  • Mango small diced

Instructions

Guajillo Mango Sauce

  • Add mango, guajillo chilies and reserved soaking water to a blender and blend until smooth.
  • Transfer to a small sauce pot over medium heat.
  • Add remaining ingredients and simmer for about 5 minutes. Keep warm until ready to serve.

Banza Tropical Rice

  • Prepare Banza rice according to package directions.
  • Place prepared Banza rice back in pot used for cooking rice and fold in mango, coconut, macadamia nuts and lime juice. Season lightly with salt. Keep warm until ready to serve.

Scallops

  • Melt 1 tbsp butter in a large saute pan over medium high heat.
  • Working in batches, add half of the scallops to the pan. Season with salt and pepper. Make sure the scallops do not touch and they are evenly spaced int he pan. Once you place the scallops in the pan DO NOT MOVE THE SCALLOPS until ready to flip about 1-2 minutes. You want a golden brown crust to form before flipping. Repeat on other side.
  • Plating: Spoon a smear of Guajillo Mango sauce on plate, place Banza Tropical Rice in three small rounds, place a scallop on each mound of rice. Garnish with more fresh mango and cilantro, if desired.