SPRING RECIPES: Strawberry and Lemon Curd Tart . . . Spring Potatoes and Asparagus

Strawberry and Lemon Curd Tart

LEMON CURD:

5 egg yolks

½ cup sugar

¼ cup fresh lemon juice

Grated zest of 2 lemons

6 tablespoons unsalted butter, cut into small pieces

TART PASTRY:

1¼ cups all-purpose flour

1 tablespoon sugar

¼ teaspoon salt

½ cup cold unsalted butter, in tablespoon-size pieces

2 tablespoons cold water

TARTS:

4 cups strawberries

1/3 cup currant glaze

In a heavy saucepan, vigorously whisk yolks and sugar for 1 minute. Add lemon juice and zest; whisk 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened. Do not let eggs scramble. Remove from heat and add butter, a little at a time, stirring until smooth. Let cool, stirring occasionally. Transfer to airtight container and chill.

Preheat oven to 375 degrees. For the pastry, combine the flour, sugar and salt in a food processor; pulse a few times to mix. Scatter butter over top, then pulse until butter is the size of peas. Add 1 tablespoon water; pulse once or twice. Add remaining water and pulse 3 or 4 times. The dough should be just damp enough to form a rough mass. If necessary, add a few more drops of water, pulsing once or twice after each addition.

With lightly floured hands, gently shape the dough into a smooth disk. (The dough may be wrapped and refrigerated at this point.) Roll out pastry and line a 9-inch tart pan. Line with aluminum foil and fill it with pie weights or dried beans. Bake for 20 minutes (less if using tartlet pans), then remove the weights and foil and bake until pale gold, 8 to 10 minutes longer. Let cool completely.

Spread lemon curd in the cool tart shell (use any leftovers as a topping for scones, or to fill sandwich cookies or cake).

Yield: 1 9-inch tart or several tartlets.

Currant Glaze

1 cup red currant jelly

1 tablespoon lemon juice

In a small, nonreactive saucepan over medium heat, bring jelly and juice to a boil, stirring often. Remove from heat and cool for 1 to 2 minutes before using.

Bourbon-Glazed Salmon

¼ cup fat-free, low-sodium chicken broth

¼ cup bourbon

3 tablespoons tomato paste

3 tablespoons honey

Salt and freshly ground pepper

¾ pound salmon fillet

Blend broth, bourbon, tomato paste and honey over medium-high heat in a skillet just large enough to hold the salmon. When it comes to a simmer, add the salmon. Keeping the sauce at a low simmer, cook the salmon 3 minutes, turn and cook 4 more minutes for a ¾-inch thick fillet. The sauce will cook to a glaze. Divide salmon between 2 dinner plates and spoon glaze on top.

Yield: Serves 2.

Approximate nutritional analysis per serving: 456 calories, 18 percent of calories from fat, 39.8 grams protein, 29.8 grams carbohydrates, 9.2 grams fat (2.2 grams saturated), 0.8 grams fiber, 110 milligrams cholesterol, 231 milligrams sodium.

Spring Potatoes and Asparagus

½ pound creamer or new potatoes (or red potatoes cut into ½-inch cubes)

½ pound asparagus

2 teaspoons olive oil

Salt and freshly ground pepper

Wash but do not peel potatoes. Place in a saucepan and fill with cold water to cover. Bring to a boil, cover with a lid and boil 10 minutes. Cut 1 inch from base of asparagus to remove hard woody end. Cut remaining asparagus into 1-inch pieces (about 2 cups). Add to pot and continue to boil 5 minutes. Drain and toss with olive oil and salt and pepper to taste.

Yield: Serves 2.

Approximate nutritional analysis per serving: 245 calories, 28 percent of calories from fat, 7.1 grams protein, 40 grams carbohydrates, 7.7 grams fat (0.9 grams saturated), 6.2 grams fiber, no cholesterol, 15 milligrams sodium.

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