Meatball Sliders..Lemon Curd Tarts..Crab Legs!
Great food is the key ingredient to ringing in the new year. A nice glass of bubbly to toast at midnight caps it off perfectly.
The crab legs were straight up – boiled in salted water for about 5 minutes and served with melted butter.
I made my regular meatball recipe and just flattened them out for sliders. Shaved Parmesan cheese, fresh basil leaves, and red sauce were added for presentation and taste.
My stretch this year was dessert. Here is the recipe for my lemon curd tarts. They are sweet and lip-puckering. They pair perfectly with a crisp white wine or bubbly.
- 10 Graham Crackers
- 2 sticks Butter (one salted, one unsalted)
- 3 lemons
- 1 cup sugar
- 5 eggs
- Pinch Salt
- Fresh Raspberries to Garnish
Pulverize the graham crackers in a food processor and pour in one stick of melted (salted) butter to create a crumb crust. Spray a muffin pan with non-stick cooking spray. Cut a small disc of parchment paper for the bottom of each muffin space (or use cupcake liners). Push the crumb crust into each muffin space creating a well in the center for the lemon curd.
Zest and juice 3 lemons into a sauce pot. Add 1 cup of sugar, a pinch of salt, and 5 eggs. Whisk to combine. Transfer the pot to the stove and heat over medium-low, whisking continually to thicken. Remove pot from heat and mix a stick of (unsalted) butter in (small pieces at a time). Pour half the curd mixture into a glass container and set aside in the fridge. Port the other half of the curd into the tart shells and cook at 350 degrees for 15 minutes. Let cool. Use the chilled curd and top off each tart with a dollop. Garnish with a fresh raspberry.