Domenica Marchetti's Big Night In. I was at awe at the flavor intensity of this no fuss lemon curd. It paired beautifully with the sweet pastry (pasta frolla) crust. The remainder of the dough I used for holiday sugar cookies, sprinkled the dough with naturally dyed sugars, some finicky kids as well as the adults could not stop munching on those. These both are classic elegant lemon dessert and cookies for every day and the holidays.
To show the versatility of this dough, Lora @cakeduchess, a wonderful baker and a great twitter friend, put another twist to this wonderful sweet pastry dough and made chocolate hazelnut cookies you can find here. Both Lora and I are doing Domenica's Big Night In giveaway. We thought to publish a double giveaway simultaneously to double your chances at winning this wonderful Big Night In cookbook and enjoy it for the Holidays. Please visit Lora's post and enter your comment here as well for doubling your chances.
Big Night In . This Italian treasure of a book will be a fixture in your kitchen. Domenica also has two books coming out in 2011, The Glorious Pasta of Italy (Chronicle) in the spring, and a book on rustic Italian cooking (Williams-Sonoma) in the fall. Big Night In was named one of the 25 best cookbooks of the year by the editors of Food and Wine. Domenica is a contributor to many magazines and newspapers including the Washington Post Food Section. You can find her full bio here.
*Book cover photo compliments of Chronicle Books and Domenica Marchetti
To enter giveaways:
dinner. This one is especially nice because it is so easy to make—no messing around
with cooking a lemon curd on the stove top, no risk of curdling.
5 large eggs
2 cups sugar
5 tablespoons unbleached all-purpose flour
2/3 cup freshly squeezed lemon juice
2 tablespoons lemon zest
Pinch of salt
smaller portion and set aside. On a lightly floured work surface, roll out the larger
portion into a 13-inch round about 1/8-inch thick or slightly thicker. Carefully wrap
the dough around the rolling pin and drape it over an 11-inch fluted tart pan with a
removable bottom. Gently press the dough into the bottom and up the sides of the
pan. Trim the overhang to about 1/2 inch and fold it in, pressing it against the inside
rim to reinforce the sides of the tart shell. Use the rolling pin or the flat of your hand
to press around the perimeter of the pan to cut off any excess dough. Put the lined
tart pan in the refrigerator for 30 minutes.
aluminum foil (or 2 pieces of regular aluminum foil to create a double thickness).
Fill the lined shell with pie weights or dried beans and bake for 20 minutes. Remove
the foil and the beans and bake for 15 more minutes, until the crust is light golden.
thickness. Use a cookie cutter to cut out decorative shapes (stars, moons, or
whatever you like) to adorn the top of the tart. Or use a sharp paring knife to cut out
a lemon shape about 4 inches long and 3 inches wide, and a pair of oval leaves. Score
the leaves lightly with the blade of the knife to resemble the ribs. Place the dough
cut-outs on a rimmed baking sheet and refrigerate until the tart shell has finished
stars in the oven and bake for 10 to 12 minutes, until the edges are lightly browned.
Transfer the cut-outs to a rack to cool.
blended. (Be sure to whisk by hand rather than with an electric mixer, as the latter
will incorporate too much air into the filling). Pour the filling into the baked tart
shell. Set the crostata in the oven and bake for 30 to 35 minutes, until the filling is
just set. Remove from the oven and let cool to room temperature on a rack. Carefully
remove the fluted ring from around the crostata and transfer the crostata to a
decorative serving plate. Dust the tart with confectioners’ sugar. Arrange the cookie
cut-outs as you please on top of the tart and serve.
or up to 1 month in advance and frozen. Bring the dough to room temperature or
slightly cooler before rolling it out.
day it is made. But it may be made early in the day and left at room temperature
until serving time. Leftovers keep beautifully in the refrigerator for at least 2 days
without the crust getting soggy (I have never had any leftovers hang around any
longer than that).