An elegant quiche satisfyingly filled with chunks of lobster or crab.

A great recipe and so well suited for a great brunch or midday meal.

1 Tbsp. Butter – unsalted
1 Shallot – minced
1/2 tsp. Curry Powder
1/4 tsp. Fresh Parsley – minced
2 Tbsp. Dry Sherry
1/4 tsp. Nutmeg
1 9-In Deep Dish Pastry Shell – baked and cooled slightly
1 Celery Rib – chopped
1 Garlic Clove – minced
2 C. Heavy Cream
4 Eggs – large
Pinch of Salt – to taste
White Pepper – to taste
12 oz. Lobster or Crab Meat – cooked, chopped*

PREHEAT OVEN TO 350º

Melt butter in a medium skillet over medium heat.  Add celery and shallot and cook until softened – about 5 minutes. Stir in garlic and curry powder and continue cooking until fragrant – about 30 seconds.  Transfer celery mixture to medium bowl and stir in lobster or crab and parsley. Cover and refrigerate until needed and this allows flavors to meld.

Spread mixture evenly into warm pie shell.  Whisk cream, eggs, sherry, salt, nutmeg, pepper together, then add to a cup suitable for easy pouring.

Set pie shell on rimmed baking sheet and place near oven or in oven on a movable shelf.  Carefully pour custard mixture into shell and bake until is lightly browned and a thin knife inserted an inch from the edge comes out clean – 40-50 minutes.

Let quiche cool for at least an hour or up to 3 hours.  Best served slightly warm or at room temperature.

NOTE: I have made this recipe, successfully with imitation crab meat. Though not quite as flavorful as fresh, it certainly comes in handy for a last-minute need.

BUON MANGIATA!

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STRAWBERRY TIRAMISU

An Italian classic no bake delicious part-perfect dessert

This recipe serves 12-16

INGREDIENTS:

4 CUPS STRAWBERRIES chopped

2 TSPS LEMON JUICE – freshly squeezed

2 TBS SUGAR – or more to taste

1 CUP COLD WATER

CREAM MIXTURE:

2 LARGE EGGS

2 CUPS MASCARPONE

2 CUPS HEAVY CREAM

5 TBS POWDERED SUGAR – sifted to eliminate lumps

60 ITLIAN LDYFINGERS (approximately) – not split

2 CUPS SLICED STRAWBERRIES

ASSEMBLY:

Clean and chop the berries into small pieces.  Sprinkle them with granulated sugar, then place in a blender with the lemon juice and water. Blend until smooth. Pour the mixture into a bowl and set aside. While making the cream mixture.

In a medium bowl beat the eggs for about 45 seconds.  Slowly add the sugar and stir. Add the mascarpone and cream and beat on medium -heavy speed until the mixture thickens. Do not overbeat to the point that you almost have butter.

You will need about 60 ladyfingers and maybe a few more for a baking dish 12X9-inches. Pour the strawberry juice into a bowl and quickly dip each ladyfinger into the strawberry sauce, turning over once to coat completely and then place directly into the baking dish. Do not soak the ladyfingers or your dessert will just be one soggy mess.

After the pan has been filled with one layer of ladyfingers spread half of the cream mixture over all. Spread lightly to make sure all are covered. Add a layer of strawberries over all. Repeat with the second layer of dipped ladyfingers and cover with the remaining cream mixture.

Refrigerate for at least 6 hours or best overnight to allow all to meld nicely.

Just before serving top with fresh sliced or whole strawberries. Whichever you prefer.

NOTE: there will probably be some left-over strawberry juice which can be used over ice cream or a plain pound cake slice.

BUON MANGIATA!