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Choose Your Own Snowventure

Special Edition  |  January 8, 2021
Searching for your next snow adventure? Strap on a pair of snowshoes and bask in the quiet calm of the North Shore’s towering forests. Whether you’re trekking along the snow-clad shoreline of Lake Superior or exploring a segment of the Superior Hiking Trail that’s open year-round, there are plenty of routes to choose from. If you’d rather blaze your own trail, grab a map and compass before heading out to explore the wilderness!

Don’t have snowshoes? No problem, we offer complimentary snowshoe rentals for guests. Check out our snowshoeing map to plan your next adventure with Odyssey Resorts!
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Lemon Tart

With Chef Richard Selz

Chef Richard Selz
Recipe

The reason we love this tangy treat is right in the name – a perfect way to brighten your winter kitchen!

Ingredients


For the Brown Butter Tart Dough
6 oz. butter
½ c. lightly packed brown sugar
1 t. vanilla extract
½ t. salt
1 ½ c. flour

For the Lemon Curd
Eggs 4
Sugar 1 c.
Lemon Juice 2/3 c.
Zest of 2 lemons
Butter diced 4 oz.
Heavy Cream ½ c.

Directions

Start with the dough

  1. Lightly grease a 5-inch round pie pan.
  2. In a small saucepan over medium heat, melt the butter and continue to cook until it caramelizes and emits a nutty, butterscotch aroma. You will notice brown flecks in the bottom of the pan as the butter deepens in color. This should take about 3-6 minutes. Be careful not to burn the butter. Remove from the heat.
  3. In a medium bowl, combine the melted butter with brown sugar, vanilla, and salt. Add the flour and mix until incorporated. Spread the dough evenly and up the sides of the prepared pan. Let stand for at least 1 hour or up to overnight (do not refrigerate).
  4. Preheat oven to 300°F.
  5. Bake the shortbread for 45 minutes. Remove the pan from the oven. Let cool completely.
  6. Flip pan over and gently run flame from torch over the bottom of pan and pop shell out.

Then the curd

  1. Cook eggs, sugar lemon juice, and zest over a water bath (ie: a double boiler) until thick.
  2. Strain and mix in butter.
  3. Cool and cover.

Once chilled whip cream until stiff and fold into 1 C. of the lemon curd. Pipe into the tart shell with a star tip.  Garnish with a sprig of mint and fresh raspberries.

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Need a post-holiday break or just a change of scenery? Exciting outdoor adventures and wide open spaces await you on your next North Shore staycation with Odyssey Resorts.
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