Under My Nose
Bella Swan needs a change in pace, a slower groove to enjoy the simple pleasures life has to offer her. She moves from the Big Apple to the Big Easy, from subways to streetcars, from nouveau chic to historically quaint, from a large Manhattan apartment near Park Avenue to a shotgun house with her eccentric aunt, in Mid City and off Canal Street. She's ready for love, commitment and that happily ever after, but does she have the patience to wait out her heart's desire? It's frustrating to be right, 'under his nose'.
A/N: Thank you to the readers who review every chapter. There are a handful of you. I appreciate the love, and I find your input very helpful. When we get into further chapters, I will send you another surprise. Again, thank you for your constant support.
And thank you to the readers who follow and favorite that I am unable to send a thank you PM.
And 3moons, my guest reviewer… please, contact me with your French recipes… I know all the readers would love them.
And Thank you Gee for finding the recipe blooper. No, 2 ½ cups of salt are too much for matzoh balls. Change that to 1 teaspoon. Sorry.
Once again, I dragged my tush. Fran is not responsible for all my misplaced commas. UnBeta'd.
Chapter 36:
BPOV: February
It's such a feel good morning. I love to wake up with the sun peeking through the drapes in a warm bed with a very hot man's arm wrapped around me and his large hand fanned out over one breast. Yeah, I like that light-headed feeling, and that hard poke in my side.
Well, we have no time for play this morning.
Quickly, Edward and I brush our teeth next to one another. Being left-handed, I tend to smash into him, if I am on the wrong side. Then, he starts to tickle me and we forget all about time with our toothpaste-laden, dribbly lips stuck together.
Edward's new thing after a shower is to remain naked. He says my eyes never go above his waist which is not true. I still like to look at his handsome face, but seriously it is hard to focus on anything else when he's flopping about. I have more self-control than him. I can't walk around in the nude, because he has to touch, pinch and massage my ass or breasts.
We make it downstairs in no time, and as we reach the kitchen, we find Mama Jean with two cups of steaming coffee ready for us. Edward's black and loaded, and mine decaf, cream and sugar. We both take a sip. I feel the warm and Edward gets his charge.
Mama Jean tells him of a client waiting for him, a few expletives fly out of his mouth and he heads for the office.
I busy myself with a dessert menu for the next week and decide to check the supplies. Walking past the office, I see a slender, blonde woman sitting across from Edward with a broad-brimmed hat. He calls out for me, and I quickly detour through the door.
And I see them.
The thin spike, black and white stilettos I despise.
Something in my head explodes and I lunge for the chair. "God, I'd know those shoes anywhere!"
Every ounce of anger builds within me and I shove her shoulders, the hat and wig spin off into flight and the chair flips over with her legs sticking straight out with those God-awful, hooker shoes in midair.
I hear my name in stereo.
Edward walks around the desk to me and I stare up at him. "I can't believe you didn't recognize her!"
Slowly Renee rolls over and stands haphazardly to her feet. She smooths her hair to one side and her stance regains it's posture.
"I didn't deserve that barbaric behavior, Isabella."
Recognition finally seeps into Edward's expression. His light bulb instantly goes on.
"You're lucky I didn't pull your own hair out by the roots. What are you doing here, Renee?" I spit.
She gets huffy. "I am your mother."
I huff back, "By paper only!"
"You always think the worst of me. I'm sure Sally and Charlie were able to speak their boo hoo sides of the story. And I am not allowed near you," she fumes.
I stand up to her with my hands on my hips, looking up into her blackened eyes. "You are not the innocent one in this matter. Do I need to remind you what you have done?"
"What did I do that was so wrong? I helped you get that job!" she proudly announces.
"That's only part of the damage. You kept my paternity from me." I roar.
Edward quickly closes the door.
"The three of us decided against telling you." She swipes dirt with her palm at the side of her jacket.
"No, you coerced Dad and Sally to go along with you." I shake my head staring intensely into her eyes "How could you have done it? You manipulated Charlie away from her. You stole your sister's boyfriend."
She grins. "I did no such thing. Charlie just assessed the situation and decided he had other options."
"You told him that she was with another guy during spring break," I snap.
Edward stands between us. "Why don't we go upstairs and you can continue this conversation? That's if you want to, Bella."
I look around. "I'm sorry, Edward." I grab his hand. "This is no place to air our dirty laundry."
"I don't wish to air anything. I just wanted the chance to tell you my side of things. I mean, Charlie and Sally were able to speak their peace." She looks at me sadly. "Fair is fair."
I close my eyes and sigh. "You're right. I'll give you that chance. But when you are done, I deserve the courtesy of respect for my feelings. If I still want you to go, you will."
She smiles. "Yes, that's all I want."
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I watch her as she glances over the living room, scrutinizing the surroundings with her pretentious, squinty-eyed perspective. With her back is to me, she glides her fingertips dragging her long acrylic nails over the top of the leather sofa, as though fire burns her skin. She turns, sits, crosses her legs and coldly, condescendly lies, "You have a lovely place." Here comes the insult. "A bit masculine, but I am sure you plan to redecorate." Cue the short smile, Renee.
I roll my eyes, but don't give in to her. I look at my cell. "You have ten minutes. I wouldn't waste them on the decore!"
She sits up straight and laps her lips. "Might I, please, have a glass of water?"
Edward excuses himself to get her a drink.
"I spoke with Donald after your hasty retreat, Isabella. You're job is still secure with him. I don't know why you went running off!" I stare at her in disbelief. "What?"
"It wasn't your business." I hiss.
"Well, you were floundering. I thought I…"
And I interrupt her. " That's it, you thought. You! It's all about you."
Edward walks back onto the room, hands Renee a glass, she thanks him, and stands near me.
"I'm your mother. I have that right to try and help." She defends herself.
"No, that was interference, and none of your business. I am an adult quite capable of getting a job on my own." I look at Edward. "I feel as though I am talking to myself." He rubs my back.
"Isabella, all I've ever done was think of your welfare." She sniffles.
I walk closer to her and point. "You thought of your welfare. I was your showpiece, as you were Dad's arm candy. And when I wouldn't play your game, you pitched hissy fits. You played me against Dad and Aunt Sally, my mother. I was the pawn of your chessboard. Well, checkmate, I grew up and figured out your game. You were despicable to steal your sister's boyfriend and then, marry him. And on top of all of that, you manipulated her in having a child for you."
She screams, "She was all too willing to have Charlie's child! Always around, doting over you. You would always cry when I picked you up."
"I was a smart baby," I sarcastically quip.
"She would walk into the room and your eyes would follow her. I never had a chance with you. You always, ALWAYS wanted her!" She sits up straight to collect herself.
I point at her. "She wanted me. She took care of me. She loved me!"
Renee slaps the sofa in anger. "She made me look bad!" she screams.
"Get out! There's nothing you can say to me that will change my mind."
With a saddened face, Renee stands, places the glass on the coffee table, straightens herself and walks toward the door. She opens it and turns to me. There are tears in her eyes. "I'm sorry you feel this way. I do love you." She walks out and closes the door.
I'm a little shaky and sit on the coffee table. Edward sits on the sofa grabbing my hands. "You okay?"
I nod my head. "Yeah, yeah."
He smiles at me and kisses my hands. "I'm really proud of you."
I inhale a huge breath and exhale. "Thanks."
"She's a fucking piece of work."
"Fake tears and all."
"We should call your father, Bella."
I laugh. "It doesn't matter. She didn't get what she wanted. She's not coming back." I stand up. "Okay, let's get back to work."
We walk towards the door. "Do you think you still have your job at the Plaza?"
I shrug. "She was playing her Trump card?"
He laughs, places an arm around my shoulders and squeezes.
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I am elbows deep in pastry dough when Charlie enters the kitchen with Edward standing by the door.
I look up and smile. "Hey, Dad."
Charlie frowns. "Edward told me you had a visitor."
"Yeah, looks like your guys screwed up and she slipped by them."
He clears his throat. "They're on it. Renee is headed back to New York."
I pound the dough. "I couldn't be happier."
"I'm sorry, kiddo, she's…"
I interrupt, "Cunning, clever, conniving, devious, deceitful, despicable … the list goes on."
"Charlie rolls his eyes. "I was going to say she's gone."
I pat my hands. "Good riddance."
Mama Jean approaches my table. "I found that bag of frozen raspberries you couldn't find." She looks at Charlie and blushes. "I'm sorry, did I interrupt?"
Woo, did I feel a spark igniting from them? I smile to myself. "Dad, this is Jean. We call her Mama Jean … This is my father, Charlie."
He reaches over and takes her hand. They shake mildly, say 'hello', but eyes are locked on one another. I hear bells ring in my head, all around them and a voice shouts, 'We have a winner'.
I wink at Edward. He leans back on the doorframe and nods his head. He sees it, too.
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I give Sally a head's up call about Renee and she excitedly yelps that she will be right over.
I didn't protest.
I want her to come.
And when she flies through the double doors and wraps her arms around me, I'm a kid again. This time I know I am hers.
We spend all of lunch and throughout dinner making tarts and 'Fool' with Mama Jean.
Once the last patron leaves, we clean the kitchen and move tables together in the dining room. I invite Mama Jean to join us for a late supper. Also, Emmett is on his way. But Richard has a shoot.
We eat family-style. Large platters of Dill Grilled Salmon, John Besh's Trout Amandine, William Faulkner's Salmon Croquettes, grits, mustard greens, smashed potatoes, rockfish, scallops, and shrimp cakes. Dessert is raspberry tarts and 'The Fool'. All heavenly food for Lent.
I think back to my apartment in New York, so many silent dinners alone in front of the TV ... on a snack tray. I sit here surrounded by family with constant chatter and Edward's gentle hold of my hand.
My mother sits at the head of the table, a position she truly deserves. I watch her talk with each person with strong eye contact and her undivided attention to every word.
Dad sits across from mom, Mama Jean to his right with Alice and Jasper.
I'm to his left with Edward next to me and Emmett beside Edward.
They talk about that end of Mardi Gras begins Lent, and she tells her tale.
"I've always given something up for Lent," she informs.
Dad chuckles. "Sally, you're Jewish."
"That never stopped me from anything, Charlie. When I was about ten years old, and I went to confession with my best friend, Carol. As I entered the confessional the priest on the other side of the small screen asked me when was my last confession. I told him that I had never been. He was so very surprised, and asked me my age. I said, 'ten'. He then questioned me why I had never attended confession. And I honestly blurted out, 'I'm Jewish'."
Everyone laughs.
"Oh, he laughed so hard, walked to the front of the confessional and helped me out. He told me that Catholics live with fear and Jews on guilt.
I didn't have to confess in my religion, because Jewish mothers just 'knew' and they made us pay for it."
Emmett guffaws. "Sally, you kill me."
"Richards makes fun of me, because I look at priests and nuns as though they are rockstars. I will purposely start up a conversation with the utmost respect and admiration." She giggles.
Emmett roars. "Then, you never went to Catholic school. Man, I would get beat daily with a ruler across my knuckles. And as I got bigger, the nuns would sick the Priests on me."
"Yeah, I remember the time Father Mulcahey chased you down the street shaking Sister Anne Marie's cane at you." Edward recalls.
Emmett excitedly chatters, "Aw, you remember that, Ed? Man, he was furious with me. Dad was so pissed he went the next day and stopped all the physical reprimands."
Edwards adds, "No, Dad didn't chew the Priest out, it was Mom. She told them under no uncertain terms they were to lay a hand, ruler, cane or any object upon our sweet little flesh."
Emmett laughs. "Yeah, you're right. Sister Angelica Divine scared the shit out of him."
Mama Jean clears her throat. "I wanted to be a nun, but my mother wanted grandchildren and talked me out of it." She smiles. "I'm glad that she did. Now, I'm looking forward to grandmotherhood."
Mom agrees. "Yeah, I wanted to be a nun after I saw the movie, "The Trouble with Angels". I loved Rosalind Russell. She was Mother Superior."
"Yes, Hayley Mills was one of the troubled girls," Alice interjects.
"Oh we are sistahs, Alice. Mary Clancy and Rachel Devery. "I've got a scathingly brilliant idea!" I screech.
"Awww, or the silent piano? I loved that movie." Alice squeals.
Edward shakes his head. "I'm fucking clueless."
Emmett smacks Edward on the back. "Get used to it, Ed my bro, you're getting married."
"Hey, I'm not married and I don't know," Jasper whines.
"You've been a clueless SOB since birth, Jazz." Emmett kids.
Jasper pouts. Alice pets his head.
I say to Emmett, "I have a friend who feels the same way, Emmett.
BB feels women should rule the roost."
"And in a marriage you should. My brother can't find his way out of a paper bag."
I protest, "Not Edward." I kiss his lips. "He's perfect."
Edward boasts, "Yeah, I'm perfect."
Emmett groans, "Go upstairs!"
"All kidding aside, I think you'd like her, Em."
"If she's a she, I already do." He smiles deeply.
"You're incorrigible." I giggle.
"But you gotta love me!" He sings.
"If you think I beat you in thumb wrestling, BB will massacre you."
Emmett smugly says, "Bring her on!"
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Emmett is always up for a good challenge and ready for a fight. Aren't you glad Bella stood up to Renee and put her in her place? Trump card, really? It's such a play on words. And Charlie and Mama Jean? We have out couples coming together, How about some wedding talk?
A/N: Thank you to my Beta, Sunflower Fran. I appreciate her time, her proper grammar and quick pen. Another great find by PAD!
To Robseve and Postapocalypticdepository (PAD), my pre-readers that give their unselfish time and creative input. Both of these ladies are inspirations and true friends.
Now, let me rec Postapocalypticdepository stories, since she so graciously rec'd mine.
Skater Boy and Boarder Girl: 10137826
Never Judge by the Cover: 9056924
Boys Will Be: 8868006
Rude Awakenings: 8876785
It's a New Dawn, It's a New Year: 8862243 (complete)
And a shout out rec to: BURN 8999279 by compass54
And to: Midnight-Confessions 9182601 by ohgeefantasy
Careless Hearts 9881551 by ohgeefantasy
And to: Edward Cullen FBI Special Agent and Psychic by 9626040 Dinia Steel
Also, found this story: Finally in Phoenix 9987411 by laughablelamb
AND: A Crack in the Door 8874295 by jane-with-a-y
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And thank you to all the readers, whether you review or not. I enjoy every comment and suggestion. Yes, NOLA (New Orleans, LA) is an exciting place to live. And to combine the old world with the new is a challenge, but the humor is quite a serious business. My objective is for all of you to smile, after each chapter.
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Lent Recipes:
Grilled Dill Salmon with Crock Pot Garlic Smashed Potatoes
Salmon:
4 salmon steaks
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons fresh chopped dill
Place salmon in glass 9x13" baking dish. In small bowl, mix lemon juice, oil, dill, salt, and pepper. Pour over salmon and turn steaks to coat. Cover and chill for 2-4 hours. When ready to cook, heat grill and oil rack.
Place steaks on grill and cook 10-20 minutes, turning once, until salmon flakes easily with fork, or place steaks on broiler pan and broil for 10-15 minutes, turning once, until salmon flakes easily with fork.
Garlic Smashed Potatoes:
3 lb. small red potatoes
5 garlic cloves, minced
1 onion, finely chopped
2 tablespoons olive oil
3 tablespoons cream cheese
3 tablespoons butter
milk or cream
Halve or quarter potatoes to make pieces about the same size. Place potatoes in a 4-6 quart slow cooker. Add garlic, onion, oil, salt, pepper, thyme, and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.
Mash potatoes roughly with a fork or potato masher. Stir in cream cheese and butter until mixed, then add enough milk or cream for desired consistency.
Louisiana Speckled Trout Amandine from John Besh
olive oil
6 each 8-10oz (each) fillets Lake Pontchartrain trout
salt and pepper, to taste
2 tablespoon Creole seasoning*
2 cups flour
2 cups buttermilk
1 cup unsalted butter
1/2 cup blanched and sliced almonds
juice of 1 lemon
1 tablespoon freshly chopped parsley
Preheat oven to 350° F.
To a cast iron or heavy bottomed pan over medium heat, add 1/2 inch olive oil.
Season trout fillets with salt, pepper, and Creole seasoning. Dredge trout in flour and shake off excess. Then place trout in buttermilk, and again in flour; shake off excess. Place fish in pan with hot oil and cook on both sides until completely brown, about 5-7 minutes per side. If trout are thick and not completely cooked throughout, finish them in preheated oven, cooking for a few minutes.
Use another sauté pan over medium-high heat, add butter. When butter has completely melted and begins to brown slightly on the sides, add almonds, lemon juice, and parsley. Continue to move butter around in pan until almonds have browned, about 3-4 minutes. Season sauce with salt and remove from heat.
Place each trout fillet on a plate and spoon amandine sauce liberally over top.
* Chef Besh recommends Paul Prudhomme's or Zatarain's Seasonings.
William Faulkner's Salmon Croquettes
1 16 ounce can pink salmon, drained and picked clean of stray bones & skin
2 large eggs
1 teaspoon lemon pepper
Dash garlic salt
2 tablespoons minced onion1 teaspoon dill pickle relish
10-12 saltine crackers, crumbled
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
In a medium bowl, combine all ingredients except the flour and vegetable oil. Shape into 6 to 8 cakes about 1/2 inch thick. Refrigerate for an hour.
Heat a large skillet to medium-high. Sprinkle the croquettes with flour. Add the oil and cook the croquettes for 6 to 8 minutes, or until brown, turning them halfway through.
Drain on paper towels and serve with stone-ground grits and braised mustard greens.
Stone-ground grits
4 cups water
4 cups whole milk
2 cups white stone-ground grits
½ cup heavy cream
½ stick unsalted butter (optional), cut into pieces
2 teaspoons kosher salt
Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 ¼ hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about ½ cup).
Stir in cream, butter (if using), and salt. Remove from heat and keep warm, covered, up to 20 minutes.
Braised Mustard Greens - The Neelys
3 cloves garlic, peeled and sliced
1 pound bacon, chopped
2 bunches mustard greens, chopped
¾ cup chicken stock
¼ cup golden raisins
salt and pepper to taste
On medium heat, saute garlic and bacon in a large saute pan.
While bacon is cooking boil water in a large pot. Blanch mustard greens in boiling water until bright green. Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
In a saute pan with the bacon, add greens and garlic. Stir together. Add chicken stock and raisins. Mix well together. Add salt and pepper, for taste, and let simmer for 5 minutes.
Whole Steamed Rockfish
For the fish:
1 whole rockfish, (about 2 lbs.) cleaned and scaled
1 2-inch piece of fresh ginger, peeled and sliced thin
2 stalks lemongrass (root end) smashed with the back of a knife to release aroma
3 cloves fresh garlic, sliced
2 green onions, (white part) julienned
A few sprigs of fresh cilantro
Salt
For the Sauce:
1 clove garlic, peeled and finely chopped
2 teaspoons peeled and grated ginger
2 teaspoons sesame chili oil
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons lime juice
2 green onions, (green part only) sliced for garnish
Cut shallow slashes through the skin of the fish on both sides and generously salt the fish inside and out. Stuff half of the sliced ginger, lemongrass, sliced garlic and green onions into the cavity of the fish.
In the small bowl of a food processor or with a mortar and pestle, make a paste out of the remaining aromatics. Rub this paste all over the fish on both sides.
Place the fish in a steamer and bring the water to a boil. Steam the fish for 10 minutes or until the flesh is firm, white and opaque.
Meanwhile, mix together the ingredients for the sauce. Place the fish on a platter and serve family style with the sauce on the side to spoon over each serving. Garnish with sliced green onions and sprigs of cilantro.
Scallops with Lime and Cilantro
1 pound linguine
Olive oil
4 garlic cloves, minced
Red pepper flakes, optional
½ cup dry white wine
2 cups chicken broth
1 lime, juiced
½ packed cup finely chopped cilantro, plus more to garnish
1 pound bay or sea scallops
Salt and freshly ground black pepper
Heat a large pot of water to boiling and salt generously. When at a rolling boil, add the linguine and cook for 9 to 11 minutes or until al dente. Drain the pasta, return it to the cooking pot, and toss with a drizzle of olive oil.
Meanwhile, in a small saucepan heat a drizzle of olive oil over low heat and cook the garlic for 3 minutes or until golden and fragrant. If desired, add a sprinkle of red pepper flakes. Add the white wine and cook for 2 minutes, until slightly reduced. Add the chicken broth and bring to a simmer. Squeeze in the lime juice, add the cilantro, and taste and adjust seasoning. Keep warm at a low simmer while you cook the scallops.
Heat a heavy frying pan over high heat. Add a drizzle of olive oil.
If cooking larger sea scallops, place them in the pan (don't crowd it) and sprinkle lightly with salt and pepper. Cook for about 1 1/2 minutes then flip. Cook for 3 minutes total. They should develop a golden sear on each side.
Fill bowls with pasta to serve. Add scallops between the bowls and pour warm broth over them. Garnish with cilantro.
Shrimp Cakes
1 pound raw shrimp, peeled and deveined
1 red pepper, finely chopped
1 clove garlic, minced
2 tablespoons scallions, thinly sliced
1 tablespoon lime juice, freshly squeezed
1 tablespoon agave nectar
½ teaspoon celtic sea salt
¼ teaspoon chipotle chile, ground
1 egg
½ ½ cup n, finely chopped
½ cup blanched almond flour
3 tablespoons grapeseed oil (sautéing)
Place shrimp in food processor, pulse until finely chopped. In a large bowl. combine chopped shrimp, bell pepper, garlic, scallions, lime juice,agave, salt, chipotle, egg and cilantro. Form mixture into 12 thick patties, dip each into almond flour. In a large skillet on medium heat, warm 1 tablespoon of oil. Add 4 patties to the skillet and cook 5 minutes on each side, until browned. Remove and place on paper towels to drain off oil. Continue with 4 more patties.
Fish with Toasted Pecan Butter SauceSauce:
4 tablespoons butter, room temperature
½ cup chopped pecans, roasted
2 tablespoons chopped yellow onion
1 teaspoon lemon juice
1 clove garlic, crushed and chopped
¼ to ½ teaspoon hot pepper sauce
Fried Fish:
¾ teaspoon Worcestershire sauce
½ cup milk
1 egg, lightly beaten
1 cup all-purpose flour
2 teaspoons Cajun seasoning
6 trout fillets, 4 ounces each
oil for frying
⅓ cup chopped pecans, toasted
For sauce:
Blend the butter, ½ cup toasted pecans, onion, lemon juice, garlic, and hot pepper sauce in a food processor until it is smooth. The sauce is ready when it is completely smooth and has thickened a bit. Set the sauce aside at room temperature while the fish cooks.
Frying the fish:
Heat ½ inch of oil in a deep skillet to 350F. Mix the Worcestershire sauce, milk, and egg together. Stir together the flour and Cajun seasoning. Pat the fish fillets dry and dredge them first in the egg mixture and then in the flour mixture.
Fry the fillets in 2 batches of 3 each, for 3 to 4 minutes on each side. The fish is done when it is deep golden brown and flakes
easily when tested with a fork. Serve the fish hot, garnished with the toasted pecan butter sauce and toasted pecans.
Raspberry Tarts
Pastry:
1 ½ cups all-purpose flour
¼ cup sugar
½ teaspoon salt
½ cup unsalted butter, cut into cubes.
2 tablespoons cream
yolk from one large egg
Raspberry topping:
4 cups fresh red raspberries
⅔ cup sugar
2 teaspoons lemon juice
Preheat the oven to 375°F.
To make the pastry in a food processor: Process the flour, sugar, and salt to blend. With the machine running, drop the butter through the feed tube and process with on/off turns until the mixture resembles fine crumbs. In a small bowl, beat the cream and egg yolk with a fork until blended. With the machine running, pour this mixture through the feed tube and process until the dough leaves the sides of the bowl clean.
Divide the dough into 12 equal pieces. Poll each piece into a ball. Press each ball evenly over the bottom and up the sides of lightly greased muffin pan cups o inch tart pans. Place on a baking sheet and bake until the pastry looks dry and pale golden brown, 15 to 17 minutes. Set the tarts in the pan(s) on a wire rack to cool completely. Carefully remove the tart shells from the pans.
Meanwhile, make the topping. In a medium bowl, crush 2 cups of raspberries with the sugar. Let stand at room temperature for 30 minutes until the sugar dissolves and the mixture becomes very juicy.
Press the crushed raspberries through a strainer set over a small bowl to remove the seeds. Stir in the lemon juice. Spoon the filling into the tart shells. Top with the remaining berries and serve.
Raspberry Fool
3 cups raspberries
½ cup sugar
1 tablespoon orange or berry liqueur
1 teaspoon lemon juice
2 cups heavy cream
Gently rinse the raspberries. Set aside a few berries for garnish.
In a medium bowl, sprinkle the sugar, liqueur, and lemon juice on the raspberries. Mash the berries with a fork to create a bit of a purée. Let sit for 20 minutes for flavors to blend and juices to release a bit more.
Put the raspberry mixture in a blender or food processor and whirl until smooth or simply use a fork to mash them more thoroughly. Set aside.
In a large bowl, beat the cream until soft peaks form. Gently fold the raspberry mixture into the cream until evenly distributed.
Spoon the "Fool" into wine glasses and garnish with whole raspberries.
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And please, review … it makes me happy.
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Next up: EPOV