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SPRING RECIPES

This flavorful flan celebrates another sign of spring - delicate, sweet peas. We serve this at Palace Kitchen with seared scallops. For a delicious Spring lunch, serve atop a salad of beautiful lettuces dressed in the Rhubarb Vinaigrette.

SWEET PEA FLAN

Ingredients:

    2 cups fresh peas
    2 cups heavy cream
    6 eggs (whole)
    salt & pepper
Blanch peas - submerge in boiling water for 2 minutes, drain and run under cold water. Puree and run through a fine food mill, to make approximately 1 1/3 cup puree. Combine all ingredients and then pour into buttered 6 oz. ramekins, until 3/4 full.

Place ramekins in an ovenproof baking pan and pour water into pan until level rises 2/3 up the side of the ramekin. Bake at 325 degrees for 40 minutes or until just set. (To test for doneness, insert the tip of a knife down the side of a ramekin. The flan should be slightly firm, not runny.)

Chill until ready to serve. Reheat in ramekin then run a knife around edge. Invert onto individual plates and arrange dressed lettuces around the flan.

RHUBARB VINAIGRETTE

Ingredients:

    2 cups chopped rhubarb
    1 cup water
    3 Tablespoons sugar
    1 Tablespoon chopped shallots
    1 1/2 teaspoon chopped tarragon
    1/8 cup champagne or white wine vinegar
    3/4 cup peanut or grapeseed oil
On low heat, simmer rhubarb in water with sugar for 5-10 minutes, until rhubarb is tender. Remove from the stove and let cool. Blend mixture in a Cuisinart or blender. Place in a bowl.

Whisk shallots, tarragon and vinegar into rhubarb. Then slowly whisk in the oil to incorporate. Season with salt and freshly ground pepper.

Toss with butter lettuce or other tender greens. Toasted almonds are a nice addition.

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