Dining Outdoors with Cost Plus World Market

August 22, 2017 Plate Fete

This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

We are more than halfway through the last full month of summer and while it seems impossible and exciting to think that fall is almost upon us, these last few months of sunshine, grilling, and fellowship have passed at the happiest of paces. For us, the weeks have moved quickly enough to avoid monotony while also maintaining a refreshing sense of leisure that has left us fully infatuated with the season’s charms and quite content with their passing.

I have loved sharing these meals with you all this summer and I hope they have enabled and inspired many happy gatherings. For this last addition to my trilogy, I wanted to make something a little different.

We have explored the classic grilled steak, dipped our toes into southern cuisine, and now I am giving a nod to the beauty of the side dish. We are going beyond the bags of potato chips, tossing the macaroni salad, and reviving the true mastery of a well composed side dish - or, in this case, an entire meal of them.

That's right, I am pulling out all the side dish stops for this last summer meal. We have got 2 1/2 hours, $40, and a address book full of hungry friends so let's live these August days.

This menu is choked full of flavorful recipes, but this heirloom tomato and fried mozzarella salad one is likely my favorite, mostly because basil + tomatoes will forever be my favorite equation.

This salad, or "ring of happiness" goes a little something like this. Fresh mozzarella is sliced, breaded, and fried, heirloom tomatoes are sliced, and a whole bunch of basil is thrown in the blender with some olive oil, garlic, salt, and lemon juice until it becomes a proper vinaigrette.

It is my very own take on a caprese, and, with all respect to tradition, I think it might be even better than the original.

Next up, panzenella. An overflowing bowl of greens tossed with crisp cubes of bread, plums, candied walnuts, manchego, and balsamic.

Stop picking out all the candied walnuts. Yeah, I see you...

Our trio concludes simply, with some roasted cauliflower that has been tossed with sun-dried tomato oil for tang and color.

There are so many aspects I love about this meal. I often shy away from vegetarian cooking because I never quite feel full, but this meal is so hearty that there is no chance of anyone leaving hungry.

I also love that this meal can be lunch just as easily as dinner. If you are not feeling a full-blown dinner party, try inviting a few friends over for a late weekend lunch.

Oh, did you think I forgot about dessert?

These pretty trifles are comprised of a rich chocolate mousse, sweet diced peaches, crushed almond cookies, and airy whipped cream. The combination of the chocolate and peaches is truly heavenly. While these are rich, the airy almond cookies and acidic peaches balance the heaviness of the mousse.

So, what does your Friday night look like?

Sincerely,

Pedantic Foodie

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plum blossom glasses // infuser dispenser // benches // mini lavender wreaths // buffet napkins in blue // edison string lights // syrup dispensers // bar cart // buffet napkins in purple // french lemonade // lavender candles // faux lavender stems // glass lanterns // table // lavender votives

Cost Breakdown

shopping list

1 baguette $2.04
panko bread crumbs $1.83
almond cookies $4.09
10 ounces semi-sweet chocolate chunks $2.35
1 1/2 cups candied walnuts $4.40
7 ounces wild arugula $2.04
1 large head cauliflower $2.55
5 medium heirloom tomatoes $4.60
1 lemon $0.50
3 ripe plums $1.81
3 ripe yellow peaches $2.74
2.5 ounces fresh basil (one medium bunch) $2.76
1 package sun-dried tomatoes $2.04
1 lb fresh mozzarella $6.14
1/2 lb Manchego $6.04
1 pint heavy cream $1.83

Total = $47.76 - Just a teeny bit over our $40 goal and approximately $8 per serving. I would say that is pretty satisfactory.

assumed pantry and refrigerator items

salt & pepper
olive oil
vegetable oil
balsamic vinegar
red pepper flakes
dried herbs (parsley, thyme, basil, oregano)
onion powder
garlic powder
garlic
milk
eggs
butter
coffee

Chocolate Peach Trifles

mousse recipe adapted from bon appetit

Hostess's Note: Prepare the trifles first, as they have the longest setting time. By the time you have prepared and served the rest of the dinner, these trifles will be ready to serve!

for the mousse

1/2 cup heavy whipping cream
2 large eggs, divided
2 large egg yolks
1/4 cup very strong coffee, room temperature
3 tablespoons granulated sugar
1/8 teaspoon kosher salt
6 ounces semi-sweet chocolate chunks

Fill a 3-quart saucepan with about 2-inches of water and bring to a simmer over medium high heat.

In a large mixing bowl, beat cream with an electric mixer until firm peaks form. Cover with plastic wrap and refrigerate.

Combine 4 large egg yolks, coffee, and two tablespoons granulated sugar in a large, glass bowl and set over the simmering water, being careful that the water does not touch the bowl.

Cook, whisking constantly, until the mixture is foamy, has nearly doubled in volume and reads at 160 degrees F when checked with an instant-read thermometer.

Remove the bowl from the heat and stir in chocolate. Allow to cool to room temperature.

While the chocolate cools, prepare the egg whites. Whisk two large egg whites with an electric mixer until foamy. While continuing to mix, slowly sprinkle in remaining 1 tablespoon sugar and beat the whites until stiff peaks form.

Use a spatula to add half of the beaten egg whites to the cooled chocolate mixture. Gently fold the whites into the chocolate, then repeat with the remaining half of the egg whites. Carefully fold in chilled cream.

Assemble the trifles.

for the whipped cream

1 cup heavy whipping cream
1/3 cup confectioner's sugar

In a large mixing bowl, beat cream with an electric mixer until firm peaks form. Beat in confectioner's sugar.

assembly

3 medium, ripe, yellow peaches
2 cups miniature store-bought almond cookies
chocolate mousse
whipped cream

Dice two peaches into cubes. Reserve the remaining peach and 1/2 of the whipped cream.

Divide half of the diced peaches amongst the bottom of six, 6-ounce glasses. Crush three cookies over each glass and then top with a spoonful of whipped cream, remaining diced peaches and a thick layer of chocolate mousse. Cover each cup with plastic wrap and refrigerate for 2 hours.

Hostess's Note: At this point, move on to preparing the mozzarella.

To serve: Thinly slice the remaining peach. Top each glass with a spoonful of whipped cream and garnish with peach slices and an almond cookie. Serve immediately!

Tomato Mozzarella Salad with Basil Vinaigrette

4 eggs
1/4 cup whole milk
1 cup all-purpose flour
2 cups panko bread crumbs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried parsley
1 lb fresh mozzarella, sliced 1/4-inch thick
1 quart vegetable oil
sea salt
5 medium heirloom tomatoes, sliced 1/4-inch thick
fresh basil, for garnish

Gather three shallow bowls. In the first bowl, combine eggs and milk; whisk thoroughly. Place flour in the second bowl. In the third bowl, combine panko bread crumbs, garlic powder, onion powder, and dried herbs.

Dip each slice of mozzarella into the bowl of flour and shake to remove excess. Dip into the egg mixture and then coat with panko; repeat so that each slice has two coats of breading. This will make the outer coating extra crunchy and protect the mozzarella from melting when it hits the fryer.

Lay the breaded mozzarella out onto a baking sheet and place in the freezer for 1 hour.

Hostess's Note: In the meantime, prepare the bread for the panzanella salad, slice the heirloom tomatoes, prepare the basil vinaigrette, and cut and prepare the cauliflower.

When the mozzarella has been in the freezer for 50 minutes, heat vegetable oil in a fryer or dutch oven and prepare a drying area by lining a baking sheet with several layers of paper towels and topping with a cooling rack.

Once the oil has reached 350 degrees F, drop the mozzarella slices into the oil, two at a time, and fry for about 2 minutes; until deep golden. Lay the fried mozzarella out onto the prepared cooling rack and sprinkle with sea salt.

Once all the mozzarella has been fried, layer with the sliced tomatoes on a large platter. Garnish with fresh basil and drizzle with the prepared vinaigrette just before serving.

Basil Vinaigrette

2 ounces fresh basil (1 medium bunch)
1 clove garlic
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra virgin olive oil

Combine fresh basil, garlic, lemon juice, salt, and pepper in a blender.

With the blender running, slowly drizzle in olive oil until the vinaigrette is smooth and thick. Refrigerate until ready to use. Shake before using.

Roasted Cauliflower with Sun-dried Tomato Oil

1 head cauliflower, cut into florets
1/2 cup olive oil, divided
1/2 teaspoon red pepper flakes
2 teaspoons sea salt
1/2 cup sun-dried tomatoes

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.

Place cauliflower in a large bowl and drizzle with 1/4 cup olive oil. Toss in red pepper flakes and sea salt. Spread the cauliflower evenly over the baking sheet and bake for 15-20 minutes; until the edges are just golden brown.

While the cauliflower is roasting, prepare the sun-dried tomato oil. Combine 1/4 cup olive oil and 1/2 cup sun-dried tomatoes in the work bowl of your food processor and pulse until smooth.

Remove the cauliflower from the oven and transfer to a serving dish; toss with the prepared sun-dried tomato oil. Serve warm.

Plum & Walnut Panzanella Salad

1 cup balsamic vinegar
1 large french baguette, cut into 1-inch cubes
7 tablespoons extra virgin olive oil, divided
7 ounces wild arugula
sea salt
freshly ground black pepper
3 ripe plums, sliced thinly
1 1/2 cups candied walnuts
1/2 lb manchego cheese, shaved with a vegetable peeler

Place balsamic in a small saucepan and bring to a simmer over medium high heat. Reduce down to about 1/3 cup; until thick and syrupy. Allow to cool.

Set your oven to the broiler setting and line a large baking sheet with parchment paper. Toss bread cubes with 4 tablespoons olive oil and spread evenly over the lined baking sheet.

Place the sheet pan under the boiler and toast until evenly golden brown and crisp. Allow to cool while you prepare the salad.

In a large bowl, combine arugula and remaining 3 tablespoons olive oil. Sprinkle with sea salt and black pepper; toss to combine. Toss in toasted bread, plums, walnuts and shaved manchego. Drizzle with balsamic vinegar. Serve immediately.

A Southern Escape // Dining Outdoors with Cost Plus World Market

July 29, 2017 Plate Fete

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Grab $40, find the freshest shrimp you can lay your hands on, and send a couple of texts to your favorite people (just not group texts - you are far too nice a person for that), because we are throwing a spontaneous weekend dinner party.

We are making neo-classic shrimp and grits, garlic crostini, and some very simple, summer ice cream sundays.

First, we address the setting for our summery soiree. While I do enjoy putting together an elaborate tablescape, in the summer I opt for simplicity. A vibrant bouquet, a galvanized tray, and a couple of glass lanterns for ambiance are all you need.

Seafood is such an excellent summer protein because it cooks in minutes and, when we are facing upper ninety degree temperatures, every minute of standing over a hot stovetop counts. While the fragrance of Old Bay and simmering seafood evokes all kinds of southern romance, seafood is not always the most economical choice. But that is exactly why shrimp and grits is one of my favorite meals.

Think of grits as the inexpensive counterpart that makes a handful of shrimp become a full meal. They are rich and hearty and extend our protein so that everyone leaves the table satisfied without putting too much of a strain on your wallet. In addition to their economic advantages, they also cook up in about two minutes. Oh yes, new best friend material right here.

This past Valentine's Day I had wilted arugula for the first time and fell IN LOVE. I knew I wanted to incorporate them in my summer version of this classic dish and it was a heavenly pairing. The bitter greens counters the richness of the shrimp and bacon beautifully and a splash of white wine deglazes the pan creating a full-flavored broth.

Not only will the home economist appreciate this meal, but being that is a one-dish wonder, the cook will love the minimal dishes and steps involved.

While shrimp and grits do not exactly require a sidekick, I can always do with a few extra carbs.

While your shrimp are simmering, slice up a fresh baguette and brush it with a bit of your favorite olive oil before sneaking it under the broiler for a few toasty minutes before rubbing it with a cut garlic clove.

Now for dessert. Let's make sundaes, shall we? Nothing rings of summer simplicity like an ice cream sundae.

Copy of A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

A pint of your favorite vanilla and a handful of berries, become a stellar sundae when topped with a warm, basil caramel sauce.

Oh, did I mention that this whole meal can be made in about two hours? Now call those friends, let's throw a party.

Sincerely,

Pedantic Foodie

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Cost Breakdown

shopping list

1 1/4 lbs fresh wild-caught shrimp $17.28
1 lb yellow grits $5.11
1/2 lb gruyere $4.72
2 pints heavy cream $3.65
1 baguette $1.32
32 ounces chicken broth $2.04
1/2 gallon vanilla ice cream $4.09
1 pint blackberries $2.04
2.5 ounces fresh basil $2.76
arugula $3.06
bacon $5.11

Total = $51.18 - ...okay, I went a little over. However, I think we could add a few of these things to the pantry list. I know many of us keep bacon, chicken broth, and grits on hand, but I did not want to assume too much of ourselves because, well, sometimes we eat all the bacon. If you have a well-stocked pantry I think you can still squeeze into the $40 range.

assumed pantry and refrigerator items

salt & pepper
olive oil
garlic
white wine
milk
butter
Old Bay seasoning
sugar
vanilla extract

Shrimp and Grits with Arugula & Bacon

serves 6

for the shrimp

6 rashers bacon, cut into 1/2-inch pieces
1 1/4 lbs shrimp (about 30), peeled and deveined
4 tablespoons unsalted butter
2 teaspoons Old Bay seasoning
2 cloves garlic, minced
1/3 cup dry white wine (My go-to is Sauvignon Blanc)
5 ounces arugula

Place bacon in a large, nonstick sauté pan set over medium high heat. Cook, stirring often, until the bacon is crisp. Remove the bacon, leaving the fat in the pan, and set aside.

Cook's Note: At this point, you should begin heating the cooking liquid for the grits.

Add butter to the bacon fat and set over medium heat. Once the butter has melted, add shrimp, Old Bay seasoning, and garlic.

Cook for about 3 minutes, flipping the shrimp as needed, until they are almost done. Then, add white wine and simmer for another 1-2 minutes, until the shrimp are just cooked through. They should be pink and firm, but their shape should not shrink or curl.

Cook’s Note: At this time your cooking liquid should be simmering and you can begin cooking the grits while the shrimp are cooking.

Remove the pan from the heat and toss in arugula. Allow it to sit in the broth for several minutes; until wilted. Serve over grits.

for the grits

3 cups chicken broth
1 1/2 cups whole milk
1 1/2 cups yellow grits
3 tablespoons unsalted butter
1 1/2 cups heavy cream
1 3/4 cups gruyere, freshly grated
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine chicken broth and whole milk in a 4-quart saucepan and bring to a simmer over medium high heat. Slowly whisk in grits and continue whisking for 2-3 minutes; until thick and creamy. Remove from heat and stir in butter, cream, gruyere, salt, and pepper.

Divide the grits amongst six bowls and top with shrimp mixture. Ladle some of the broth from the pan over the grits and shrimp. Serve immediately.

Basil Caramel Sauce

makes about 1 cup

1 cup granulated sugar
1/2 cup fresh basil, roughly chopped
1 tablespoon water
2 tablespoons unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla
pinch salt

In a large, high-sided saucier, combine sugar and basil. Use a fork to muddle the basil into the sugar, releasing the oils. Add the water and butter and place the pan over medium heat.

As the butter melts, use a nonstick spatula to gently mix the sugar into the melted butter. Once all the sugar has melted and the mixture is bubbling, stop all stirring. Gently swirl the pan every so often to ensure that the sugar is caramelizing evenly.

Once the mixture is amber in color, remove from heat and whisk in heavy cream, vanilla, and salt. Be careful, as it will bubble fiercely at first.

Return the pan to the heat and whisk gently until all the sugar has remelted and the caramel is smooth. Allow to cool in the refrigerator before serving.

Cook's Note: Caramel can be made in advance and stored in the refrigerator for up to two weeks. Just microwave for about thirty seconds before serving to soften it to a pourable consistency.

Summer Ice Cream Sundaes

1 pint fresh blackberries
vanilla ice cream
basil caramel sauce

Scoop the ice cream, sprinkle the berries, drizzle the caramel - you know the deal. Basil garnish? Oh yes, I like the way you think.

Summer Steak Frites // Dining Outdoors with Cost Plus World Market

June 29, 2017 Plate Fete

This post was sponsored by Cost Plus World Market. I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!

Summer Steak Frites // Dining Outdoors with Cost Plus World Market

Call your friends, heat up the grill, and let's throw a party together in about 2 1/2 hours! Are you in?

This summer, Cost Plus World Market is helping me encourage myself and others to get more people into our homes or onto our patios by allowing me to share a full outdoor-inspired menu each month! There are so many delicious, summery recipes in the works and I cannot wait to share them with you.

We can all find some very good excuses for not hosting - "It’s expensive," "we don’t have the time,” "our house is too small," or “I do not know how to cook for a crowd.” Often these are more than mere excuses. In fact, most of the time they are probably quite legitimate. Entertaining can be expensive, time-consuming, and a challenge of juggling drink pitchers and baking sheets, but over the course of this summer I’ll be sharing some tips and tricks for bypassing those pitfalls and planning simple, crowd-friendly, and budget-conscious meals that will help us all achieve hostessing success. And, while I cannot put an addition on your home, I work in a 8x10 kitchen, so if I can do it I know you can. Let's use what we have and fill our homes with the people we love, and maybe even a few we are just starting to.

For each meal, I will break down the timeline, costs lists, and throw in a few handy pointers to save us all some anxiety this summer.

My June menu celebrates the official beginning of summer with a fresh take on steak frites. It is all kinds of wonderful for your palate, sanity levels, and wallet. We are feeding six people on $40 - let's get to it.

Dessert comes first for this meal. Ideally, you would begin the dessert about 2 1/2 hours before you plan on serving dinner. This simple, lime and coconut trifle benefits from some extra time in the fridge. Trifles are such a fantastic dessert for summer because they can be made in advance and are so refreshing on warm evenings.

This particular trifle features layers of lime custard, coconut whipped cream, and store-bought coconut butter cookies (yep, you do not even have to preheat the oven). I wish I could accurately describe how truly incredible this dessert really is, but all adjectives fall short. It may just be my favorite recipe I have made this year.

Once the custard is cool and the ingredients have been layered, it is time to cover and refrigerate so that the flavors can meld and the cookies can soften to an almost cake-like consistency.

Now, for the fries, or frites, or whatever you would like to call them. Yukon gold potatoes are the way to go because we do not have to worry about pulling out that vegetable peeler. If these fries sound familiar, they are in fact the same fries I shared on Monday sans truffle oil, though you could definitely drizzle in a bit if you're feeling it. Cutting the fries is likely the most time-consuming part of this dinner, so take the opportunity to crank up your favorite Spotify station and take some deep breaths before company time.

Once the fries are cut, we can turn our attention to the steaks. Skirt steak is the hostess’s secret weapon because it feels a bit more elegant than chicken, but is just about as affordable, making it the ultimate choice for a crowd.

Lay the steaks out onto a cooling rack and sprinkle generously with sea salt and freshly ground pepper. Allow the steaks to rest for 20-30 minutes before you take them to the grill. This will give the salt a chance to break down those muscle structures a bit which will, in turn, lead to a juicier steak.

While the steak is grilling (you can bat your eyelashes at the mister to help out with that part), and the fries are baking, prepare the chimichurri.

Chimichurri, also known as the “clean-out-my-herb-drawer sauce" is your summertime best friend. Wondering what to do with that half-used bunch of parsley or overabundant oregano plant? Chimichurri to the rescue. Gather any collection of herbs you like and start chopping.

This uncooked sauce will double as a garnish for our steaks and our heirloom tomato salad.

This time of year tomatoes do not require much fussing. Just dress them with a clove of garlic, some torn basil, a drizzle of your favorite olive oil, and a heavy sprinkling of salt.

Once the steak has rested, slice (against the grain, please), drizzle with your prepared chimichurri, and toss those fries with a bit of parmesan and a good dose of black pepper.

Cocktails are not always in the budget, so fancy up that pitcher of water with some slices of cucumber, lime, and a handful of fresh mint.

Dinner is served.

Sincerely,

Pedantic Foodie

(All the recipes and the cost breakdown can be found at the bottom of this post!)

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Cost Breakdown

shopping list

2 1/2 lbs skirt steak $16.30
yukon gold potatoes (5lb bag) $3.58
heirloom tomatoes $4.09
parmesan $4.12
fresh herbs (3 of your choice) $3.07
lemon $0.50
coconut cream $2.04
limes $2.04
heavy cream $1.73
cookies $4.09

Total = $41.56 - Pretty close to our $40 goal.

assumed pantry items

salt & pepper
olive oil
garlic
cornstarch
sugar
butter

Skirt Steak with Chimichurri

serves 6

for the steaks

2 1/2 lbs skirt steak
sea salt
freshly ground pepper

Lay your steak or steaks out onto a cooling rack and sprinkle liberally with sea salt and ground pepper. Allow the steaks to rest for 20-30 minutes before you take them to the grill. This will give the salt a chance to break down those muscle structures a bit which will, in turn, lead to a juicier steak.

Pat the steaks dry and sprinkle each side with additional salt and pepper.

Set your grill on high heat and grill the steaks for 3-4 minutes on each side, until the outside is crisp and the internal temperature reads between 135-140 degrees. Allow the steaks to rest for 10 minutes before slicing into strips.

for the chimichurri

Cook's Note: You can use any selection of herbs you like. My favorite combination right now is oregano, basil, and thyme.

1 heaping cup fresh herbs (about 1/4 cup once chopped finely)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 cup olive oil
1 tablespoon fresh lemon juice

In a small measuring cup or pitcher, combine finely chopped herbs, garlic, and salt. Use a fork to slowly whisk in the olive oil and lemon juice. Cover and refrigerate until ready to serve. Stir just before serving.

Drizzle the chimichurri over warm steak and tomato salad.

Parmesan Oven Frites

serves 6

Cook’s Note: I love using yukon gold potatoes because they are just slightly sweet and we do not have to bother about peeling!

4 lbs yukon gold potatoes, washed well
1/2 cup extra virgin olive oil
sea salt
1/2 cup finely grated good quality parmesan
freshly ground pepper

Preheat oven to 400 degrees. Line two baking sheets with parchment paper.

Cut potatoes into thin sticks. We are aiming for 1/4-inch in thickness.

Rinse the fries under cold water and pat dry with a tea towel, removing as much water as you can.

Place the fries evenly onto two baking sheets, allowing a bit of space between each fry so that the edges can brown. Drizzle each pan with 2 tablespoons of olive oil and salt liberally.

Cook’s Note: If you cannot fit both baking sheets in your oven side-by-side, just place one pan on the lower rack and rotate the pans every 10 minutes or so.

Bake on the top rack of your oven for 25-30 minutes, or until the fries are evenly browned and crisp. Transfer the fries to a large bowl and toss with parmesan and black pepper. Serve immediately. Enjoy!

Heirloom Tomato Salad

serves 6

1 lb miniature heirloom tomatoes, quartered
2 tablespoons extra virgin olive oil
1 clove minced garlic
1 teaspoon kosher salt
3-4 leaves fresh basil, roughly torn

In a small bowl, toss tomatoes with olive oil, garlic, kosher salt, and basil. Cover with plastic wrap and refrigerate for at least 15 minutes.

Lime & Coconut Trifles

makes 6, 7oz servings

for the lime custard

4 egg yolks
1/3 cup cornstarch
1 1/3 cups granulated sugar
1 1/2 cups water
1/4 teaspoon kosher salt
1/2 cup freshly squeezed lime juice
3 tablespoons unsalted butter, room temperature

Place egg yolks in a medium measuring cup, and whisk until thick and slightly lightened in color.

In a heavy bottomed 3-quart saucepan combine cornstarch, sugar, water, and kosher salt. Place the pan over medium heat and cook, stirring often, until the mixture comes to a boil. Remove the pan from the heat and slowly whisk in 1/4 cup spoonfuls of the cornstarch mixture into the egg yolks until about half of the mixture has been added. Then, add the tempered egg yolks to the pan and return to heat and cook, whisking constantly, for 1-2 minutes more; until thick.

Remove the pan from the heat and strain the mixture through a fine mesh strainer. Whisk in the lime juice and butter and allow to cool until just warm. While the custard cools, prepare the whipped cream.

for the coconut cream

1 cup heavy whipping cream
2/3 cup coconut cream
2/3 cup confectioner’s sugar

Place heavy cream in a large bowl and use an electric mixer to beat on high speed until soft peaks form. Add coconut cream and confectioner's sugar and beat slowly until well combined. Refrigerate until the custard has completely cooled.

assembly

36 thin coconut butter cookies*
(optional) lime slices and crumbled cookies for garnish

Cook's Note: I used the Coconut Thins from Trader Joe's for this recipe, but you could substitute any wafer-like cookie you like.

Gather six 7-ounce juice glasses and add a heaping spoonful of the lime custard to the bottom of each glass. Roughly crush three cookies and sprinkle over the custard layer; repeat with each glass. Cover with a spoonful of whipped cream. Repeat these layers so that you have two layers of each element in each glass. Cover with plastic wrap and refrigerate for 2-3 hours.

Serve cold. Enjoy!