Lemon Tarragon filled Almond Flour Shortbread Cookies

Summer Goodness!!!

These cookies are great, buttered goodness.  They are a bit on the crumbly side with the almond flour, but it adds such a great texture.  The tarragon is perfect with lemon, and the healthier cookie.

These cookies are complete summer

Almond Shortbread:

1/2 cup (1 stick) unsalted butter, room temperature (With
Shortbread cookies, I think it is a time to splurge on butter)

1/4 cup granulated white sugar

1/2 teaspoon pure vanilla extract

2/3 cup whole wheat flour

1/3 cup almond flour (almond meal)

2 tablespoons cornstarch

1/8 teaspoon kosher salt

In the bowl of your electric mixer, beat the butter and sugar  until smooth and creamy. Beat in the vanilla extract. In a separate bowl,  whisk together the whole wheat flour, almond flour, cornstarch and salt.  Add this mixture to the butter and sugar and beat just until incorporated.

Scrape batter out onto a sheet of parchment and form a log.  Refrigerate for one hour, and then slice into ¼ inch slices and place on a cookie sheet.  I made a well in the center of each cookie, using the screw top bottle. Put the cookie sheet back in the refrigerator to cool back down for 10 -15 minutes.

Preheat the oven to 300, and slide the cookies into the preheated oven.  Bake them for about 35-45 minutes, until they are golden brown.  Once they come out of the oven I used the screw top again to reform the well.  Allow cookies to cool completely before filling, I would also recommend filling the cookies with the lemon filling the same day you will serve them which keeps the cookie from losing its great crumble texture.  I used some toasted almonds as garnish on some cookies and powdered sugar on others.

Creamed butter and sugar

Use what you have, you don't always need some fancy tool.

Evenly toasted, fresh out of the oven

Lemon Tarragon Filling:

Mis en place for the lemon filling

Juice & grated zest of 1 lemon

1/2 cup sugar

1 eggs

1 tablespoon butter

2 teaspoons tarragon, chopped fine

Combine all ingredients in a double boiler on stove. Simmer until thickened stirring constantly, about 15 minutes or 140 degrees.  Remove from heat and stir in the tarragon,
put in the refrigerator to chill.

Stir, stir, stir

It was so good, I was looking for things to spread it on!

Ready for the finishing touches!

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Chefs Table Site Visit 6.6.11

A few nights ago, we had an event in the kitchen.  Now, we do these Chef Table Experiences fairly often, but so far they haven’t gotten old.

We push the stainless prep tables out of the way, throw down a rug, move our “On Stage” cooking stations into the kitchen, hang a chandelier and put in a dining table and chairs….Voila, kitchen space turns dining space.  Our guests love it, we can seat something close to 30 people, and more if we go the reception route.

Thru the Chefs and Sommelier spieling courses and pairings, we establish a relationship with our guests.  Some experiences are interactive for the group, rubbing truffle oil on pulse points or discovering the Miracle Berry, we create our own Umami. Storytelling and personality keep the crowd engaged and by the end of the evening, the entire staff has connected with the guests, leaving us all with wanting more.

Of course the food is the star of the show, take a look at some of the dishes from the other night.  Then go straight to the kitchen and cook 🙂 Bon appetit!

Truffle Caviar, Mozzarella Basil Salad, Tomato Water

We put a bit of liquid into the bottom of the Nitro Bowl, and add a few dry ice chips to keep the salad properly chilled! Awesome presentation with the fog spilling out onto the table! @kingfarmmyakka

Coconut Smoked Key West Wreckfish, Pepperdew Jicama Slaw, Black Currant Bursts

@thechefsgarden Fiddlehead Ferns are just about done for the season

Braised Mangalista Pork Belly, Garlic Herb Gnocchi, Zellwood Corn Puree, Chive Oil

Braised Pork Belly

Strawberry Nitrogen Sphere, Citrus Foam, Hot Chili Pearls, Smoked Hawaiian Sea Salt. Have to admit, I didn't get to it fast enough to get a good picture- but you can get the idea.

@copperriverwild - Copper River Salmon All the Way!

Sir Ahmed and the Chicken. Could be the name of a storybook, haha!

Chicken feet for tomorrow's soup!

Sous Vide Whole Milk Fed Chicken Breast and Thighs-

Whole Milk Fed Chicken- Leg Confit Stuffed Squash, Sous Vide Breast and Thigh, Scarlet Runner Bean Hash, Hen of the Woods Mushroom, Absinthe Gastrique

Sweet Endings

Everything but the Lemon- This was so good- SOO good!