Clementine’s Last Supper

02 Jun

“Losing Clementine” is a marvelous debut from Ashley Ream. Clementine Pritchard is a successful artist in LA. She has a cat, an assistant, an ex-husband who would do anything for her, and oh yeah, a death wish. Fed up with a lifetime of mental illness, Clementine has decided to go off her meds, spend a month getting her affairs in order, and then kill herself. Here’s the thing, though, watching her burn bridges is usually pretty funny. Clementine is outspoken, sharp-tongued, and clever. By the end of the book, you still don’t know if she’ll go through with it, but you hope not. The night before the deed is to be done, Clementine takes herself out for a last, glorious meal. Along with an expensive bottle of French red, she savors a salmon tart with lemon cream and tops her meal off with a dark chocolate and sea salt pudding.

Clementine’s Last Supper
Salmon Tart
1 1/8 cups flour
1 tsp salt
Zest of one lemon
1 stick cold butter, cubed
1/3 cup cold water
Combine in a food processor, then wrap in Saran wrap and refrigerate for an hour.

1/2 onion, slivered
2 eggs
1/3 block cream cheese
Salt and pepper
Mix well. Divide pie dough into 6 pieces. Roll each into a small circle and fit into the cups of a large muffin tin. Add filling and bake for 25 minutes at 350.

8 oz good wild salmon
Juice of one lemon
1 Tb tarragon
Creme fraiche
If your salmon comes in a vacuum sealed package, use it! Otherwise grab a large ziplock bag and put the salmon inside without sealing it. Put a large pan in your sink and attach a thermometer. Add hot water: you want 115 degrees or a little warmer. Dip your ziplock into the hot water and let air rush out. Press the rest out and seal the bag. Drop it in the hot water and let it sous vide for 25 minutes. You may need to top up your water a few times to keep it at temperature. Afterwards, break up the fish and mix it with the lemon juice and tarragon. Season to taste, then pile it on the tarts. Top with creme fraiche and lemon zest if desired.

Chocolate Salty Pudding
1/4 cup cornstarch
1/2 cup sugar
3 cups whole milk
Zest and juice of one orange
6 oz unsweetened dark chocolate
1 tsp vanilla
1/8 tsp orange blossom water
Sea salt
Mix the first four ingredients in a saucepan. Cook them very slowly together until the mixture thickens; it took me about 20 minutes. When it’s thick, add the chocolate and cook for another 3-4 minutes. Stir it constantly. Remove it from the heat and add the vanilla and orange water. Serve in small bowls, sprinkled with sea salt and topped with whipped cream.

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Posted by on June 2, 2012 in Uncategorized


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