Semolina Cake with Blueberry Sauce, Lemon
Curd, and Cayenne-Spiced Griddled Apricots
Compound, Santa Fe
1 vanilla bean
1/2 cup sugar
6 Tablespoons semolina flour
3 eggs, separated
2 ounces unsalted butter, softened
Zest of one small orange
cups fresh or frozen blueberries
1/2 cup sugar
Juice of 1/2 lemon
2 whole eggs
1 cup plus 2 Tablespoons sugar
Juice from 4 lemons (approximately 1/2 cup)
1/4 cup grated lemon zest
1/4 Teaspoon salt
2 ounces unsalted butter
3 tablespoons heavy cream (optional)
1 cup sugar
1 vanilla bean, split
1 teaspoon cayenne pepper
8 fresh apricots, pitted and halves
the semolina cake, by scalding the milk with the vanilla in
a small saucepan. When the milk is scalded, take the pan off the
heat and gradually stir in the sugar and then the semolina. Return
the pan to the heat and cook, stirring continuously, until the mixture
thickens. Separate the eggs, reserving the whites to make the meringue.
In another bowl, stir the yolks to break them up. Take the pan back
off the heat and slowly stir in the butter and the orange zest.
Add a little of the semolina to the yolks to temper them. Pour the
tempered yolks into the semolina and stir until well-combined and
the mixture is smooth. Place the mixture in a bowl, cover it and
chill until cold.
butter and sugar 8 6-ounce ramekins. Whip the egg whites in the
bowl of an electric mixer fitted with a whisk attachment until they
reach stiff peaks. Fold the egg whites into the semolina mixture,
but do not overmix. Pour the batter into the molds until they are
2/3 full. Bake at 350 degrees F for approximately 25 minutes or
until the tip of a fork comes out clean.
the blueberries and sugar in a small saucepan over medium heat.
Stir the mixture until it reaches a boil, then add the lemon juice
and remove the pan from the heat. Let cool. When the mixture has
cooled, puree it in a blender or food processor. Strain through
a medium mesh sieve into a glass bowl. Cover and keep chilled. Alternately,
you can strain only half of the puree so that the blueberry sauce
has more texture.
make the lemon curd, stir together the egg yolks, eggs, sugar,
lemon juice, lemon zest, salt, and butter in a heavy-bottomed saucepan.
Place the pan over medium heat and cook, stirring constantly with
a wooden spoon, until it thickens enough to coat the back of the
spoon (about 15 minutes). Strain through a medium-mesh sieve into
a glass bowl over an ice bath. Stir in the cream to make a smoother
curd. Cover with plastic wrap covering the surface of the lemon
curd and chill.
the apricots, first combine the water, sugar, and vanilla bean
in a saucepan over medium-high heat. Bring to a boil and reduce
by half to make a syrup. Remove from the heat and, while still warm,
stir in the cayenne pepper. Macerate the apricots in the syrup at
room temperature for at least 1 hour. Remove them from the syrup,
letting most of the syrup drain off. On a preheated griddle, sear
the apricots, cut side down, until golden brown. Turn over to brown
the other side and keep warm.
recipes were provided by participating chefs and have not been tested
by The James Beard Foundation.