I tend not to make as many desserts or breakfast cakes now that I work from home and have fewer people to share them with, so I can't justify buying many dessert cookbooks. But when Rose Levy Beranbaum's Heavenly Cakes showed up on Amazon for $3 on the kindle, I knew I couldn't pass it by. Arguably one of the best bakers of our time, it seemed like a small investment. While I don't love having cookbooks on my kindle because I do enjoy writing in my books, this one was worth making an exception for. My first cake from this book was a resounding success. This cake is very lemony and also extremely moist. I made a half recipe so we wouldn't be overwhelmed with cake and it disappeared in only a few days.
One year ago: Barbecued Quail with Mograbiah Salad
Two years ago: Roasted Chicken Legs with Oranges and Paprika
Three years ago: Shrimp and Avocado in Tamarind Sauce
Four years ago: Chocolate Souffle Cupcakes with Mint Cream
Lemon Poppy Seed-Sour Cream Cake (from Rose's Heavenly Cakes)
Ingredients
Cake
2 large eggs
1 large egg yolk
3/4 cup plus 1 tbsp sour cream, divided
1 3/4 tsp vanilla
2 1/2 cup/250g all-purpose flour
1 1/4 cup/250g superfine sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 tsp/10g finely grated lemon zest
1/3 cup/50g poppy seeds
14 tbsp/200g unsalted butter at room temperature
Syrup
1/2 cup plus 1 tbsp/112g sugar
6 tbsp lemon juice
1. Preheat oven to 350F. Grease a 10 cup tube pan.
2. In a medium bowl, whisk together eggs, yolk, 1/4 cup of sour cream, and vanilla.
3. In a stand mixer fitted with the paddle, mix together flour, sugar, baking powder, baking soda, salt, lemon zest, and poppy seeds on low for 30 seconds.
4. Add butter and remaining sour cream to flour. Mix on low until ingredients are moistened. Raise speed to medium and beat for 1 1/2 minutes.
5. Starting on low, add egg mixture in two parts, beating on medium for 30 seconds after each addition.
6. Scrape batter into pan and bake for 45 to 55 minutes or until cake tester comes out clean.
7. Meanwhile, heat the sugar and lemon juice until sugar dissolves (either in microwave or stovetop).
8. Poke holes in cake and brush with 1/3 of syrup.
9. After 10 minutes, invert cake on serving plate and brush with remaining syrup.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Saturday, February 15, 2014
Saturday, July 27, 2013
Sole Piccata
The only thing better than a delicious dinner? A delicious dinner that cooks in less than 10 minutes start to finish (for 2 fillets). Even better? No crazy ingredients needed.
Two years ago: Raspberry Breakfast Bars
Three years ago: Very Blueberry Muffins
Sole Piccata (from Fish Without a Doubt)
Ingredients
4 (6 - 7 ounce) gray sole fillets (or turbot, sturgeon, or trout)
coarse salt and ground pepper
flour
vegetable oil
4 tbsp unsalted butter
1/2 cup minced shallots
4 thin lemon slices
1/4 cup dry white wine or vermouth
2 tsp capers
1. Heat large skillet over high heat.
2. Season fish with salt and pepper on both sides. Dredge in flour and pat off excess.
3. Pour slick of vegetable oil in pan. Add 2 fillets and 1 tbsp butter. Cook until golden (~ 1.5 min). Turn and cook for another minute. Transfer to dinner plates, pour out fat, and repeat with remaining 2 fillets.
4. Pour fat out of skillet and return to heat. Add 1 tbsp butter, shallot, and lemon slices. Saute until shallots soften (~1 min).
5. Pour in wine and stir to dissolve brown bits.
6. Put one lemon slice on each piece of fish, add last tbsp of butter to skillet along with capers.
7. Spoon sauce over fish and serve.
Two years ago: Raspberry Breakfast Bars
Three years ago: Very Blueberry Muffins
Sole Piccata (from Fish Without a Doubt)
Ingredients
4 (6 - 7 ounce) gray sole fillets (or turbot, sturgeon, or trout)
coarse salt and ground pepper
flour
vegetable oil
4 tbsp unsalted butter
1/2 cup minced shallots
4 thin lemon slices
1/4 cup dry white wine or vermouth
2 tsp capers
1. Heat large skillet over high heat.
2. Season fish with salt and pepper on both sides. Dredge in flour and pat off excess.
3. Pour slick of vegetable oil in pan. Add 2 fillets and 1 tbsp butter. Cook until golden (~ 1.5 min). Turn and cook for another minute. Transfer to dinner plates, pour out fat, and repeat with remaining 2 fillets.
4. Pour fat out of skillet and return to heat. Add 1 tbsp butter, shallot, and lemon slices. Saute until shallots soften (~1 min).
5. Pour in wine and stir to dissolve brown bits.
6. Put one lemon slice on each piece of fish, add last tbsp of butter to skillet along with capers.
7. Spoon sauce over fish and serve.
Thursday, September 29, 2011
Linguine with Zucchini, Lemon Zest, and Basil
This is a light and refreshing pasta, perfect for a summer day. The original recipe calls for Wondra flour, but I just used all-purpose.
Linguine with Zucchini, Lemon Zest, and Basil (from Radically Simple)
Ingredients
2 medium zucchini, trimmed
6 tbsp olive oil
1 large garlic clove, peeled and smashed
1/4 cup flour
1/3 cup chopped fresh basil
12 ounces fresh linguine
1 lemon
1/2 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil.
2. Slice the zucchini into thin rounds and dust with flour.
3. Heat 3 tbsp of oil in a very large skillet. Add garlic and discard when brown.
4. Add zucchini to skillet and cook over high heat until dark golden and soft, about 6 minutes.
5. Add basil to skillet and cook for 1 minute.
6. Cook pasta according to directions. Drain and toss with remaining oil.
7. Spoon zucchini and pan juices over pasta.
8. Grate zest of lemon on top and squeeze a little juice over all.
9. Sprinkle with cheese.
Linguine with Zucchini, Lemon Zest, and Basil (from Radically Simple)
Ingredients
2 medium zucchini, trimmed
6 tbsp olive oil
1 large garlic clove, peeled and smashed
1/4 cup flour
1/3 cup chopped fresh basil
12 ounces fresh linguine
1 lemon
1/2 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil.
2. Slice the zucchini into thin rounds and dust with flour.
3. Heat 3 tbsp of oil in a very large skillet. Add garlic and discard when brown.
4. Add zucchini to skillet and cook over high heat until dark golden and soft, about 6 minutes.
5. Add basil to skillet and cook for 1 minute.
6. Cook pasta according to directions. Drain and toss with remaining oil.
7. Spoon zucchini and pan juices over pasta.
8. Grate zest of lemon on top and squeeze a little juice over all.
9. Sprinkle with cheese.
Sunday, August 21, 2011
Blueberry Streusel Bars with Lemon Cream Filling
I'm beginning to wonder if I have too many fruit-based breakfast type recipes. How many different times can you do baked goods with blueberries and lemons? Is there such a thing as too many streusel topped baked goods? Probably, if I run out of blueberries (from my 3L stash) before autumn arrives! This makes quite a large amount, so I scaled in half and used a smaller pan. Original is below.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
One year ago: Broccoli and Gorgonzola Pie
Blueberry Streusel Bars with Lemon Cream Filling (from Fine Cooking)
Ingredients
8 oz. (1 cup) unsalted butter, softened; more for the pan
13-1/2 oz. (3 cups) all-purpose flour
1-1/2 cups old-fashioned rolled oats (not quick oats)
1-1/3 cups packed light brown sugar
1 tsp. table salt
1 tsp. baking powder
1 large egg, separated
14-oz. can sweetened condensed milk (note Canadian cans are smaller)
1/2 cup fresh lemon juice
2 tsp. grated lemon zest
2-1/2 cups room-temperature blueberries (about 13 oz.), washed and drained on paper towels (I used frozen despite the warnings and was fine)
1. Position a rack in the center of the oven and heat the oven to 350°F. Line a 9x13-inch metal baking pan with foil, leaving a 1-inch overhang on the ends. Lightly butter the bottom and sides of the foil.
2. In a large bowl, combine the flour, oats, sugar, salt, and baking powder. Using your fingers, blend the butter completely into the flour mixture.
3. Transfer 2 cups of crumb mixture to another bowl and reserve for the topping.
4. Blend the egg white into the remaining crumbs and then press the mixture into the bottom of the pan to form a level crust. You can tamp it with the bottom of a measuring cup to even it out.
5. Bake the crust until it starts to form a dry top, 10 to 12 minutes.
6. Meanwhile, in a medium bowl, whisk the condensed milk, lemon juice, lemon zest, and egg yolk. Let this mixture stand for 5 minutes; it will begin to thicken.
7. Sprinkle the blueberries evenly over the hot crust and then drop spoonfuls of the lemon mixture over the blueberries. Spread gently with a spatula to distribute a little more evenly, but take care not to crush the berries; it’s fine if the lemon mixture isn’t perfectly even.
8. Bake until the lemon mixture just begins to form a shiny skin, 7 to 8 minutes.
9. Sprinkle the reserved topping over the lemon-blueberry layer, pressing the streusel between your fingers into small lumps as you sprinkle.
10. Bake until the filling is bubbling at the edges and the topping is brown, 25 to 30 minutes.
11. Let the bars cool in the pan on a rack until just warm, about an hour. Carefully lift them out of the pan using the foil overhang and transfer to a wire rack to cool completely. Remove the foil and cut into 24 bars when cool. The bars may be stored at room temperature for a few hours but otherwise should be kept in the refrigerator.
Sunday, August 7, 2011
Creamy, Lemony Eggs with Prosciutto
I ran across this recipe while searching eatyourbooks.com for something to do with my leftover prosciutto. I love creamy scrambled eggs and the method for these results in a perfect velvety texture. I roughly scaled the recipe down for 2, but the original which serves 4 is included below. Don't forget the chives! The chives provide the perfect counterbalance to the lemony eggs!
One year ago: Corn and Tomato Gratin
Creamy, Lemony Eggs with Prosciutto (from Radically Simple)
Ingredients
170g thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
zest of 1 lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
3 tbsp chopped fresh chives
1. Line centers of 4 large plates with overlapping slices of prosciutto.
2. Combine eggs and whites and whisk until thoroughly mixed.
3. Add zest, juice, salt, and pepper and mix well.
4. Bring several inches of water to a boil in the bottom of a double boiler (I always make my own with a small pot and metal mixing bowl). Reduce heat to a simmer.
5. Melt 1 tbsp butter in top of double boiler.
6. Add eggs. Cook, stirring with a rubber spatula and adding remaining 1 tbsp butter as you go, until eggs have thickened and formed curds, up to 10 minutes.
7. Spoon eggs onto prosciutto and garnish with chives.
One year ago: Corn and Tomato Gratin
Creamy, Lemony Eggs with Prosciutto (from Radically Simple)
Ingredients
170g thinly sliced prosciutto
6 extra-large eggs plus 3 egg whites
zest of 1 lemon
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
3 tbsp chopped fresh chives
1. Line centers of 4 large plates with overlapping slices of prosciutto.
2. Combine eggs and whites and whisk until thoroughly mixed.
3. Add zest, juice, salt, and pepper and mix well.
4. Bring several inches of water to a boil in the bottom of a double boiler (I always make my own with a small pot and metal mixing bowl). Reduce heat to a simmer.
5. Melt 1 tbsp butter in top of double boiler.
6. Add eggs. Cook, stirring with a rubber spatula and adding remaining 1 tbsp butter as you go, until eggs have thickened and formed curds, up to 10 minutes.
7. Spoon eggs onto prosciutto and garnish with chives.
Sunday, March 27, 2011
Pavlova with Lemon Curd and Berries
This recipe is extremely similar to a recipe I made last June. The only change is the meringue portion of the recipe. The original was scaled for a small serving whereas this version serves a larger crowd. Apparently, pavlovas should have passion fruit and mine had none, but it was still Australian approved. Making this has made me more impatient for Quebec berries. I can't wait for summer.
Pavlova with Lemon Curd and Berries (adapted from Desserts for Breakfast and epicurious)
Ingredients
Meringue
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
Lemon Curd
1/4 cup freshly squeezed lemon juice
1/4 cup sugar
1 large egg yolk
1 large egg
pinch of salt
3 Tbspn unsalted butter, cut into small cubes
zest of one lemon, freshly grated
1 cup heavy whipping or manufacturing cream, cold
2 Tbspn powdered sugar
Fruit Topping
4 cups berries (I used strawberries and blackberries)
sugar
lemon juice
Meringue
1. Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
2. Whisk together superfine sugar and cornstarch in a small bowl.
3. Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
4. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
5. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer ... mine took less time).
6. Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
7. Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
Lemon curd
8. Prepare a fine mesh strainer over a bowl.
9. In a pan over low heat or using a double boiler, whisk together the lemon juice, sugar, egg yolk, egg, salt, and cut butter. Cook until the butter is completely melted and the mixture thickens enough to coat the back of a spoon (patience!!).
10. Remove the lemon curd from heat and strain through the prepared sieve. Mix in the freshly grated lemon zest. Allow the curd to cool completely.
11. In a chilled bowl, whip the cream just until stiff peaks form. Whisk in the powdered sugar and then quickly fold in the cooled lemon curd, being careful not to overmix. Use immediately.
Berries
12. Meanwhile, mix berries with sugar and lemon juice to taste. You can allow them to rest in the refrigerator for a bit.
Assembly
13. Top meringue with a generous helping of lemon curd cream and macerated berries.
Pavlova with Lemon Curd and Berries (adapted from Desserts for Breakfast and epicurious)
Ingredients
Meringue
1 cup superfine granulated sugar
1 tablespoon cornstarch
3 large egg whites at room temperature 30 minutes
3 tablespoons cold water
1 teaspoon distilled white vinegar
Lemon Curd
1/4 cup freshly squeezed lemon juice
1/4 cup sugar
1 large egg yolk
1 large egg
pinch of salt
3 Tbspn unsalted butter, cut into small cubes
zest of one lemon, freshly grated
1 cup heavy whipping or manufacturing cream, cold
2 Tbspn powdered sugar
Fruit Topping
4 cups berries (I used strawberries and blackberries)
sugar
lemon juice
Meringue
1. Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
2. Whisk together superfine sugar and cornstarch in a small bowl.
3. Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
4. Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
5. Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer ... mine took less time).
6. Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the "crater" is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
7. Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
Lemon curd
8. Prepare a fine mesh strainer over a bowl.
9. In a pan over low heat or using a double boiler, whisk together the lemon juice, sugar, egg yolk, egg, salt, and cut butter. Cook until the butter is completely melted and the mixture thickens enough to coat the back of a spoon (patience!!).
10. Remove the lemon curd from heat and strain through the prepared sieve. Mix in the freshly grated lemon zest. Allow the curd to cool completely.
11. In a chilled bowl, whip the cream just until stiff peaks form. Whisk in the powdered sugar and then quickly fold in the cooled lemon curd, being careful not to overmix. Use immediately.
Berries
12. Meanwhile, mix berries with sugar and lemon juice to taste. You can allow them to rest in the refrigerator for a bit.
Assembly
13. Top meringue with a generous helping of lemon curd cream and macerated berries.
Saturday, March 19, 2011
Pasta with Lemon and Olive Oil
I saw this recipe in January's Cook's Illustrated and mentally filed it away to try later. It looked good, but not exactly like a complete meal. When Smitten Kitchen did her own take on it in February, I again mentally filed it away to try. But it wasn't until a friend mentioned she had been wanting to make it for dinner and I realized I needed a quick dinner option to serve to other people that the recipe clicked. I wanted to make this recipe into more of a full meal, so I added a little pancetta and instead of basil, I used some baby spinach that I had on hand. I went from a small handful to many large handfuls, leaving the leaves whole and letting them wilt in the pasta. Arugula would've probably been better, but I still had baby spinach left over from the broccoli cheese soup. I also substituted fresh fettuccine for the spaghetti just because I'm not a big fan of spaghetti and fresh pasta seemed like it would add a nice extra dimension.
The end result was bright and lemony without being overly tart. This dish also comes together and a flash and relies mainly on ingredients you usually have on hand ... all things that make it a winner.
One year ago: Another pantry friendly pasta dish ... Pasta with Roasted Red Pepper Pesto
Pasta with Lemon and Olive Oil (adapted from Smitten Kitchen, originally Cook's Illustrated)
Ingredients
450g fresh fettuccine or boxed spaghetti
Salt
2 - 3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
30g finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
3 cups or so baby spinach or arugula
150g pancetta, thinly sliced and crisped in a frying pan if desired
1. Cook pasta in well-salted water to your al dente tastes in a large, wide-bottomed pot. (SK tip: You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
2. While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
3. Drain pasta, reserving 1 1/2 cups of pasta cooking water.
4. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat.
5. Return pasta to pot and stir until coated. Add spinach and stir until wilted.
6. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. 7. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser.
8. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in pancetta and season generously with salt and pepper.
9. Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.
The end result was bright and lemony without being overly tart. This dish also comes together and a flash and relies mainly on ingredients you usually have on hand ... all things that make it a winner.
One year ago: Another pantry friendly pasta dish ... Pasta with Roasted Red Pepper Pesto
Pasta with Lemon and Olive Oil (adapted from Smitten Kitchen, originally Cook's Illustrated)
Ingredients
450g fresh fettuccine or boxed spaghetti
Salt
2 - 3 lemons
1/4 cup extra virgin olive oil , plus additional for serving
1/4 cup heavy cream
30g finely grated Parmesan cheese (about 1/2 cup), plus additional for serving
Ground black pepper
3 cups or so baby spinach or arugula
150g pancetta, thinly sliced and crisped in a frying pan if desired
1. Cook pasta in well-salted water to your al dente tastes in a large, wide-bottomed pot. (SK tip: You’ll have fewer dishes to wash if you use this pot to assemble the dish as well.)
2. While pasta is cooking, zest lemons until you have a little shy of a tablespoon of zest. Juice lemons — you’ll have anywhere from 1/3 to 1/2 cup lemon juice.
3. Drain pasta, reserving 1 1/2 cups of pasta cooking water.
4. Dry out your pot, then boil the olive oil, cream, zest and 1 cup of the reserved pasta water together for two minutes over high heat.
5. Return pasta to pot and stir until coated. Add spinach and stir until wilted.
6. Add the cheese and 1/4 cup lemon juice and toss, toss, toss everything together. 7. Add more pasta water, 1/4 cup at a time, if you’d like your dish a little looser.
8. Quickly taste a strand of pasta and see if you want to add the remaining lemon juice (we did). Stir in pancetta and season generously with salt and pepper.
9. Serve immediately, drizzling individual portions with a bit of extra olive oil and sprinkling with extra Parmesan cheese.
Sunday, February 27, 2011
Lemon Raspberry Pudding Cake
All weekend long, I've had the phrase "when life hands you lemons ..." stuck in my head, so I decided it was only appropriate that I make a lemony dessert while trying to make the best of a weekend vacation that didn't happen.
I wasn't entirely sure what to expect from this dessert, but it seemed like I couldn't go wrong with lemon and raspberry. The top layer ends up being light and airy like a souffle. The bottom becomes a pudding. I added the frozen raspberries and then reduced the milk slightly per the blogger's suggestion, but the pudding was still a little on the thin side. Maybe less milk is the answer, maybe not, but even if the pudding is a little thin, this is still a delicious dessert that reminds me of summer ... even if summer is still a few months away here. (And in the spirit of making the best of a less than ideal situation, I just need to keep reminding myself that at least in the winter, I can back as much as I want without worrying about overheating the apartment!)
One year ago: Broccoli and Roasted Tomato Pseudo Frittata
Lemon Raspberry Pudding Cake (from Get Off Your Butt and BAKE!, originally the Martha Stewart Website)
Ingredients
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
1 tsp. pure vanilla
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
3/4 cup milk (maybe even only 1/2 a cup, see notes above)
1/4 teaspoon salt
1/2 cup frozen raspberries, crushed
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks, vanilla and sugar until light; whisk in flour.
3. Gradually whisk in lemon juice, then milk and zest.
4. With an electric mixer in a separate bowl, beat egg whites and salt until soft peaks form.
5. Add whites to lemon batter and fold in gently with a whisk (batter will be quite liquid).
6. Fold in crushed raspberries.
7. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.
8. Serve slightly warm or at room temperature.
I wasn't entirely sure what to expect from this dessert, but it seemed like I couldn't go wrong with lemon and raspberry. The top layer ends up being light and airy like a souffle. The bottom becomes a pudding. I added the frozen raspberries and then reduced the milk slightly per the blogger's suggestion, but the pudding was still a little on the thin side. Maybe less milk is the answer, maybe not, but even if the pudding is a little thin, this is still a delicious dessert that reminds me of summer ... even if summer is still a few months away here. (And in the spirit of making the best of a less than ideal situation, I just need to keep reminding myself that at least in the winter, I can back as much as I want without worrying about overheating the apartment!)
One year ago: Broccoli and Roasted Tomato Pseudo Frittata
Lemon Raspberry Pudding Cake (from Get Off Your Butt and BAKE!, originally the Martha Stewart Website)
Ingredients
Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
1 tsp. pure vanilla
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest, (1 lemon)
1/4 cup fresh lemon juice
3/4 cup milk (maybe even only 1/2 a cup, see notes above)
1/4 teaspoon salt
1/2 cup frozen raspberries, crushed
1. Preheat oven to 350 degrees. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.
2. In a large bowl, whisk egg yolks, vanilla and sugar until light; whisk in flour.
3. Gradually whisk in lemon juice, then milk and zest.
4. With an electric mixer in a separate bowl, beat egg whites and salt until soft peaks form.
5. Add whites to lemon batter and fold in gently with a whisk (batter will be quite liquid).
6. Fold in crushed raspberries.
7. Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.
8. Serve slightly warm or at room temperature.
Sunday, December 26, 2010
French Lemon Cream Tart
I found this recipe on chowhound and decided on a last minute change to Christmas dinner plans. I'm certainly glad I did as this cream tart is nothing short of delicious (granted I have a thing for lemon dishes). I didn't make the tart shell, because as usual that would've been just a step too far (and I didn't want to run to the grocery store on Christmas Eve to buy more butter!). You'll need to plan ahead for this dish as the cream should rest overnight.
French Lemon Cream Tart (from Dorie Greenspan's Baking from My Home to Yours)
Ingredients
1 9" tart shell, baked and cooled
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
1 cup plus 5 tablespoons (10-1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1. Bring a few inches of water to a simmer in a saucepan.
2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water.
3. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.
4. Whisk in the eggs, followed by the lemon juice.
5. Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. It takes a long time and your arm my feel like it's going to fall off, but don't stop whisking.
6. As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender; discard the zest.
7. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
8. Turn the blender to high and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes.
9. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight.
10. When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
French Lemon Cream Tart (from Dorie Greenspan's Baking from My Home to Yours)
Ingredients
1 9" tart shell, baked and cooled
1 cup sugar
Finely grated zest of 3 lemons
4 large eggs
1/2 cup fresh lemon juice (from 4-5 lemons)
1 cup plus 5 tablespoons (10-1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
1. Bring a few inches of water to a simmer in a saucepan.
2. Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water.
3. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.
4. Whisk in the eggs, followed by the lemon juice.
5. Set the bowl over the pan, and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. As you whisk—you must whisk constantly to keep the eggs from scrambling—you'll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets closer to 180 degrees F, it will start to thicken and the whisk will leave tracks. It takes a long time and your arm my feel like it's going to fall off, but don't stop whisking.
6. As soon as it reaches 180 degrees F, remove the cream from the heat and strain it into the container of the blender; discard the zest.
7. Let the cream stand, stirring occasionally, until it cools to 140 degrees F, about 10 minutes.
8. Turn the blender to high and, with the machine going, add the butter about 5 pieces at a time. Scrape down the sides of the container as needed as you incorporate the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to blend the cream for another 3 minutes.
9. Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and refrigerate for at least 4 hours or overnight.
10. When you are ready to assemble the tart, just whisk the cream to loosen it and spoon it into the tart shell. Serve the tart, or refrigerate until needed.
Sunday, March 28, 2010
Lemon Sabayon
Some days I think I bake just to distract myself. This was one of those days. It's a bit of work, but the lemon-ness of this is amazing. There's a pine nut pie crust recipe if you follow the original link, but I opted for using pre-made bite-sized lemon tartlettes.
I made no changes to the original recipe, except for cooking it much longer than originally stated in the recipe and skipping the broiler step. It took closer to 20 minutes before I thought it was thickening and after adding the butter, I wasn't too certain this was going to firm up, but it did and it's perfect! I was tempted to add lemon zest, but after tasting the final product, I'm glad I didn't. It's lemony enough on its own!
Lemon Sabayon (from epicurious)
Ingredients
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
I made no changes to the original recipe, except for cooking it much longer than originally stated in the recipe and skipping the broiler step. It took closer to 20 minutes before I thought it was thickening and after adding the butter, I wasn't too certain this was going to firm up, but it did and it's perfect! I was tempted to add lemon zest, but after tasting the final product, I'm glad I didn't. It's lemony enough on its own!
Lemon Sabayon (from epicurious)
Ingredients
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
1. Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
2. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes [mine took closer to 20 minutes].
3. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into prepared tart crust(s).
4. Let it sit for at least 1 hour before serving. Serve at room temperature or cold.
2. Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes [mine took closer to 20 minutes].
3. Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into prepared tart crust(s).
4. Let it sit for at least 1 hour before serving. Serve at room temperature or cold.
Wednesday, October 28, 2009
Lemon Yogurt Anything Cake
I don't like yogurt as a snack. I realize that makes me a bit odd, but there you have it. So when I bought yogurt to make butter chicken and realized I'd accidentally gotten too much, I figured that was the universe saying I needed to try this recipe. Why else would I have two extra lemons and a bag of frozen blueberries in the freezer on hand?
I really should have thawed the blueberries as even after leaving the cake in the oven for an hour or so, a tiny bit of it was still undercooked ... oh well, it was still delicious. I reduced the oil to 1/3 cup and used olive oil. Go to the original site for ideas on additional variations you can try. They seem endless.
Lemon Yogurt Anything Cake (from Smitten Kitchen) (from Ina Garten)
Ingredients
1 1/2 cups + 1 tbsp all-purpose flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tbsp sugar
3 large eggs
2 tsps grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/3 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
I really should have thawed the blueberries as even after leaving the cake in the oven for an hour or so, a tiny bit of it was still undercooked ... oh well, it was still delicious. I reduced the oil to 1/3 cup and used olive oil. Go to the original site for ideas on additional variations you can try. They seem endless.
Lemon Yogurt Anything Cake (from Smitten Kitchen) (from Ina Garten)
Ingredients
1 1/2 cups + 1 tbsp all-purpose flour
2 tsps baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tbsp sugar
3 large eggs
2 tsps grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/3 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
1. Preheat the oven to 350F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.
4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
Thursday, October 22, 2009
Lemon Bars
I'm not fully convinced of this recipe, but other people seemed to love it, so what do I know? The bottom layer seemed a little hard and less than amazing to me. Maybe a little more butter next time or a little less flour? It just seemed to dry and dense. I scaled it down to fit a smaller pan as 9x13 seemed like way too much lemony goodness for me!
Lemon Bars (from Smitten Kitchen) (from Barefoot Contessa Cookbook)
Ingredients
For the crust:
1/3 pound unsalted butter, at room temperature
1/3 cup granulated sugar
1 1/3 cups flour
pinch of kosher salt
For the lemon layer:
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F and grease a less than 9 by 13 by 2-inch baking sheet.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
5. Cut into triangles and dust with confectioners’ sugar.
Lemon Bars (from Smitten Kitchen) (from Barefoot Contessa Cookbook)
Ingredients
For the crust:
1/3 pound unsalted butter, at room temperature
1/3 cup granulated sugar
1 1/3 cups flour
pinch of kosher salt
For the lemon layer:
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°F and grease a less than 9 by 13 by 2-inch baking sheet.
2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.
3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
4. For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 25 to 30 minutes, or about five minutes beyond the point where the filling is set. Let cool to room temperature.
5. Cut into triangles and dust with confectioners’ sugar.
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