Lemon And Honey Tangerine Gratins
Everyday I wake up I count my blessings. Everynight I go to bed I think about the things I need to improve and realize that both my blessings and my shortcomings are numerous which makes me a standard-normal human being, and I am ok with that. What I am not ok with is being helpless when faced with death or diseases and wish I were a rocket scientist or super duper doctor working on some cure to help people. There are days I want to kick for not being a brainie and there are days I am fulfilled to focus on the things I know how to do, we all have to find our strong points and should stick to them. Being envious is a waste of time: maybe a rocket scientist can’t make as good a pie as my grandma’s?!!
Last Monday we had a couple friends of ours over for dinner, and as usual they came early in the evening so we could sit on the back porch and watch the sunset over the water (one of those blessings I am counting). We like to open a bottle of wine and get dinner ready together. He is an excellent cook and she has a personality to keep you entertained all evening. The evening started as usual until she announced she had pancreatic cancer, advanced stage. Silence fell upon us and B. went over her and just hugged her for a while, then him and finally said "Anything you guys need, anytime, day or night". I was not so quite vocal for the first couple of minutes. Flashbacks of my grandma and my brother dealing with chemo and radiation came rushing back and I kept starring at my feet. Clearly, you can’t say "it’s all going to work out", and "I’m sorry" seems so little.
She poured me another glass of wine and they started talking about their medical plans of attack. Invasive, long, painful…She talked about losing grip on the future, not knowing who she was anymore, that none of this fit in with being with their kids and grand kids. I finally broke my silence and said "Sometimes you don’t have to know the bigger picture or know for sure where you are heading. Sometimes it’s enough to know what’s next". She looked at me like I had become the Dalai Lama in the blink of an eye, then she said "So, what’s next?". The only words that came out were "Peeling tangerines for dessert". Silence again. "Oh crap, I have offended her" I thought. Everybody turned to me and bursted out laughing and she added "You have a funny and lovely way to put things in perspective"…Ah well, always count on me to put my foot in it!
I am kicking off this month Sugar High Friday with these light and refreshing Lemon tangerine Gratins. Honey tangerines are super juicy and quite flavorful and if you can’t find them where you are, feel free to substitute regular tangerines, clementines or even mandarins. We peeled the fruit and got most of the white membranes out and cut them in segments for the dish. The gratin part is sort of a cross between a custard and a creme brulee with its touch of flour and cream cheese. The original recipe called for mascarpone but the tub was being used for another purpose so cream cheese was the perfect substitute. For the top "gratin" part, I used half part brown sugar and half part white sugar and the blow torch to caramelize them but you could just as well put them under the broiler for a few minutes (keep your eyes on them though, they burn fast).
Lemon And Honey Tangerine Gratins:
1 1/4 cup milk
1/3 cup finely grated lemon zest
4 large egg yolks
1/2 cup sugar
1/4 cup all purpose flour
pinch of salt
3 Tb fresh lemon juice
1/2 cup heavy cream
1/2 cup cream cheese, at room temperature
4 honey tangerines (or 8 clementines or mandarins) peeled and cut into segments
14 cup brown sugar mixed with 1/4 cup white sugar for the top.
– Bring the milk and the zest to a simmer over medium heat. Remove from the heat and let stand to infuse for 10 minutes. Strain through a fine mesh sieve.
– Whisk the egg yolks with the sugar until pale yellow in a large mixing bowl. This can be done totally by hand. Add the flour and salt and whisk until just blended. Slowly add the warm milk to the egg mixture, whisking as you go along to prevent the eggs from curdling. Return the mixture on the stove and cook, stirring constantly over medium high heat until it becomes thick. Remove from the heat as soon as you see the first boiling bubbles on the surface. Pour the custard into a bowl, stir in the lemon juice and let cool to room temperature, whisking from time to time.
– Beat the cream with an electric mixer until soft peaks form, add the cream cheese and whisk until both are well combines. Add the whipped cream mixture to the cooled custard and fold gently to bring both masses together.
– Divide the tangerine segment among 4 dishes. Divide the custard mixture over each gratin dish. Sprinkle all evenly with the brown sugar/white sugar mixture and use a blow torch to caramelize the tops.
– If using the oven: preheat the oven to 425F and broil the custards 2 to 4 minutes depending on the strength of your oven.
Finally I would like to dedicate this post to another wonderful lady, Bri from the wonderful blog Figs With Bri who is right now fighting for a life trying to beat cancer. Though we have never met, Bri, from the moment I started reading, you made me laugh, you made me think, we visited and cheered each other and I just want to send your way a gazillion hugs and good vibes. I keep your family and husband in my daily thoughts, counting my blessings in the morning and trying to improve on my faults at night.