Meyer Lemon Semifreddo with Summer Berries

Bon Appétit Magazine. Served at our Gourmet Club dinner. Velvety smooth. Use the Meyer lemons if you can, as they are a milder lemon.

1/2 cup sliced almonds, toasted

1 3/4 cups chilled heavy whipping cream

1 1/4 cups plus 2 tablespoons sugar

7 large egg yolks

1/2 cup fresh Meyer lemon juice or regular lemon juice

1 tablespoon plus 2 teaspoons finely grated Meyer lemon peel or regular lemon   

peel

1/4 teaspoon salt

4 cups mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)

Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard.

Whisk 1 1/4 cups sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. DO AHEAD: Semifreddo can be made 3 days ahead. Keep frozen. Gently mix all berries and remaining 2 tablespoons sugar in large bowl. DO AHEAD: Can be made 3 hours ahead. Cover and refrigerate.

Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.

Smashed-Potato Tomato Gratin

Yield: Serves 6 to 8 as a side dish

From Epicurious.com. This is a strange combination of ingredients, but it is really good. Don't mash the potatoes much. You want big chunks in there. Served at our gourmet club dinner, and it was a winner.

    3 pounds yellow-fleshed potatoes such as Yukon Gold

    1/2 cup milk

    1 stick (1/2 cup) unsalted butter

    1 cup Kalamata olives

    4 scallions

    1 garlic clove

    1/2 cup fresh parsley leaves

    3 cups fresh breadcrumbs (I used sourdough bread to make the crumbs)

    1/2 cup freshly grated Parmesan (about 1 1/2 ounces)

    3 pounds Roma tomatoes

In a 4-quart heavy kettle cover potatoes with salted cold water by 2 inches and simmer until tender, about 30 minutes. While potatoes are simmering, in a small saucepan heat milk with 6 tablespoons butter over moderate heat until butter is melted. Remove pan from heat and keep mixture warm, covered. Pit olives and separately chop olives and scallions. In a colander drain potatoes and when just cool enough to handle, peel. Coarsely smash potatoes with a potato masher and gently fold in milk mixture, olives, scallions, and salt and pepper to taste.

Preheat oven to 400°, and butter a 3-quart gratin dish (about 15 by 10 by 2 inches).

Mince garlic and chop parsley. In a nonstick skillet heat remaining 2 tablespoons butter over moderate heat until foam subsides and cook garlic, stirring, until fragrant, about 1 minute. Add breadcrumbs and cook, stirring, until golden. Transfer mixture to a bowl and cool. Stir in parsley and Parmesan and season with salt and pepper.

Cut tomatoes into 1/4-inch-thick slices. Spread potatoes in gratin dish and top with tomatoes, overlapping them to completely cover potatoes. Sprinkle crumb mixture over tomatoes and bake gratin in middle of oven until top is golden brown and tomatoes are tender, about 25 minutes. Gratin may be made 1 day ahead and cooled completely, uncovered, before being chilled, covered. Reheat gratin, uncovered.