Located on the historic, quaint Main Street in Lititz, Zest! is a destination for foodies from all over (www.zestchef.com). Kitchen gadgets and cookware, décor, gourmet goodies and ingredients are just a few reasons to visit. Plus, cooking classes are available for both seasoned and inexperienced chefs. We asked Sharon Landis, owner of Zest!, to share a spring menu to savor the season–locally.
Leek and Swiss Soufflé
Serves 8
Ingredients:
2 tablespoons unsalted butter, softened, for greasing soufflé cups 5 tablespoons unsalted butter, cold 2 cups grated Jarlsberg cheese 2 tablespoons olive oil 4 leeks, about 1½ pounds total, trimmed and chopped 1 teaspoon fresh thyme, chopped Salt and freshly ground black pepper, to taste 5 tablespoons flour 2 ½ cups half and half, warmed 6 eggs, separated
Directions:
1. Preheat oven to 400 degrees and position an oven rack in the top third of the oven.
2. Generously butter the inside surfaces of 8 (5 ounce) soufflé cups. Sprinkle with some of the grated cheese. Set aside.
3. In a large fry pan over medium heat, warm the olive oil. Add the leeks and thyme and cook until the leeks are tender, about 12 minutes. Season with salt and let cool.
4. In a heavy saucepan over medium heat, melt the 5 tablespoons of butter. Add flour and whisk for 1 minute until combined.
5. Transfer to a bowl. Stir in the egg yolks, one at a time.
6. Stir in the remaining 1 ½ cups cheese and the leeks. Season with salt and pepper.
7. In a large bowl, beat the egg whites until stiff peaks form. Using a rubber spatula, fold one quarter of the egg whites into the leek mixture. Quickly fold in the remaining whites until no white streaks remain.
8. Pour into the prepared dishes. Bake until the soufflés are golden brown, 15 to 20 minutes. Serve immediately.
Scallops and Asparagus with Orange Butter
Serves 4
Ingredients:
1 ½ pounds asparagus spears ½ teaspoon grated orange zest 1 tablespoon fresh orange juice 4 tablespoons (½ stick) unsalted butter, at room temperature Salt and freshly ground pepper, to taste 2 pounds sea scallops Parchment paper
Directions:
1. Preheat an oven to 425 degrees.
2. Cut or snap off the tough stem ends from the asparagus spears and discard. Cut the spears into 1½-inch pieces.
3. Bring a large saucepan three-fourths full of salted water to a boil. Add the asparagus and boil until bright green, about 1 minute. Drain well and set aside.
4. In a small bowl, using a fork, mash together the orange zest, orange juice, butter, salt and pepper.
5. Cut out 6 hearts from parchment paper, each one 12 inches high and 12 inches wide at its widest point. Spread the 6 parchment hearts in a single layer on a work surface. Divide the scallops and asparagus evenly among them, placing them on the right half of each heart. Season with salt and pepper and dot with the orange butter. Fold the left half of each heart over the filling and, beginning at one end, fold and crease the edges together securely so no juices will escape. Place in a single layer on a large baking sheet.
6. Bake until the packets have puffed considerably, 7 to 10 minutes. Remove from the oven and place on warmed individual plates. Cut open the top of each packet with scissors and serve immediately.
Fresh Sliced Strawberries with Mint Crème Anglaise
Serves 4
Ingredients:
1 quart fresh strawberries, sliced 1 cup whipping cream 2 tablespoons sugar ½ vanilla bean, split lengthwise (Or substitute ½ teaspoon vanilla extract) 3 egg yolks, beaten 1 cup fresh mint leaves
Directions:
1. In a heavy medium-size saucepan, combine the cream and sugar.
2. Scrape the vanilla bean seeds into the pan. Add the bean pod.
3. Bring mixture just to a boil over medium-low heat.
4. Take off the heat and stir in the mint leaves. Let the mint steep in the cream about 30 minutes. Strain the cream and set aside.
5. Whisk the yolks in a medium bowl to blend. Whisk in half of the cream and sugar mixture.
6. Return the mixture to the saucepan and cook until thickened, stirring constantly, about 5 minutes. Strain into a bowl. Cover and refrigerate until ready to use. (This can be made ahead of time.)
7. To serve: Place sliced strawberries into individual glass bowls and top with the mint crème anglaise. (If the crème is too thick, thin with additional heavy cream or milk.) Garnish with mint leaves.
Recipes by Sharon Landis, Photography by Donovan Roberts Witmer
