Caramelized Lemon Jus Recipes

Steps:

• Open lamb, boned side up, like book. Trim most sinew and fat, being careful not to cut any holes in meat. Make one 3/4-to 1-inch-deep full-length cut in each thick portion of lamb (do not cut through to work surface). Cover lamb with sheet of plastic wrap. Using rolling pin, pound to even 1- to 1 1/2-inch thickness (lamb will be about 8x19 inches).
• Peel off plastic wrap. Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel. Top with 15 sage leaves, spaced evenly apart. Cover with pancetta. Starting at 1 long side, fold lamb in half. Tie lamb tightly at 2-inch intervals into long roll. Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit. Sprinkle lamb with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Whisk lemon juice and oil in medium bowl; season with salt and pepper. Brush mixture all over lamb and let stand at room temperature 1 hour.
• Prepare barbecue (medium-high heat). Place lamb on grill and sear on all sides. Continue to grill until thermometer inserted into thickest part registers 130°F for rare, turning and brushing occasionally with lemon juice mixture, about 45 minutes. Transfer to cutting board. Let rest 10 minutes.
• Cut lamb into 1/2-inch-thick slices. Serve with Caramelized Lemon Jus.

Steps:

• Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar. Reduce the heat to low and caramelize the shallots. When the shallots are nicely browned add the port and brandy. Reduce the liquid until syrupy. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce and thicken until the sauce naps (coats) the back of a spoon.

Steps:

• Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
• To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
• Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
• Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
• Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.

Steps:

• Prepare barbecue (medium-high heat). Grill lemon slices until charred, about 4 minutes per side. Transfer to plate; chop coarsely.
• Heat 1/3 cup olive oil in heavy medium saucepan over medium-high heat. Add shallots and sauté until translucent, about 5 minutes. Add sage leaves, garlic, and grilled lemon pieces with any juices, then sugar. Cook until shallots start to color, about 5 minutes. Add wine and vodka. Using long wooden skewer, ignite liquors and let burn off, about 4 minutes. Add beef broth; bring to boil. Reduce heat to medium; simmer until jus is reduced to 3 cups, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving.

Steps:

• for crust:
• Combine flour, sugar and salt in processor. Add butter; cut in using on/off turns until mixture forms coarse crumbs. Mix yolk and ice water in small bowl. Add to crumb mixture; process until dough begins to clump together. Press over bottom and up sides of 9-inch tart pan with removable bottom. Trim edges. Pierce crust all over with fork. Chill 30 minutes.
• Preheat oven to 350°F. Line crust with foil. Fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Transfer crust to rack. Maintain oven temperature.
• for filling:
• Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Pour filling into tart shell.
• Bake tart until filling is set, about 40 minutes. Transfer tart to rack and cool. Refrigerate until cold, at least 3 hours or overnight.
• Preheat broiler. Sift powdered sugar over tart. Broil until caramelized, watching closely, about 1 minute. Refrigerate tart 15 minutes. Remove tart pan sides. Transfer tart to platter.

Steps:

• Preheat oven to 375 degrees. Turn out dough onto a lightly floured work surface; roll to 1/8 inch thick. Press into bottom and up sides of a 13 3/4-by-4 1/4-by-1-inch rectangular tart pan (pan should have a removable bottom); trim dough along rim. Refrigerate until cold, about 30 minutes.
• Line bottom with parchment paper; add pie weights. Bake shell until edges just turn golden, about 10 minutes. Remove weights and parchment; bake until golden brown, 10 to 12 minutes. Let cool completely on a wire rack.
• Put lemon juice and 1 cup sugar into a heatproof bowl. Pass yolks through a fine sieve into bowl; whisk to combine. Set bowl over a pan of simmering water; whisk until thick, about 10 minutes. Remove bowl from heat; stir in zest. Stir in butter, 1 piece at a time, until it melts. Pour filling into tart shell. Refrigerate, uncovered, until firm, about 2 hours.
• Place tart on a baking sheet. Remove sides from pan and place them upside down over sides of tart to prevent edges from burning. Sift 2 to 3 tablespoons sugar evenly over top of filling. Using a small butane kitchen torch, carefully caramelize sugar until it is deep amber. Tart can be stored in an airtight container at room temperature up to 1 day.