Tag: lemon

Salted Rosemary Citrus Shortbread

Leave a comment

I usually make this recipe at Christmas time. Something about shortbread, rosemary and the lovely citrus fruits that are in season this time of year call to mind the holidays. Changing the citrus used actually can make this more seasonal. I typically use grapefruit during the holiday; something about it really goes with the salt, rosemary and buttery shortbread. But orange will work in a pinch, and lemon is great in the summer. Recently, I used a tangerine and it was delightful. Avoid lime – lime does not pair well with rosemary in this cookie.

Salted Rosemary Citrus Shortbread

Savory Sweet Shortbread with a herbacous, citrus twist
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Tempered glass baking 8 X 8 inch baking pan

Ingredients
  

  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/3 cup Rice Flour You can substitute Cake Flour but it changes the texture.
  • 1/2 tsp Kosher Salt
  • 2 tbsp Fresh Rosemary, fine chopped
  • 1 cup Unsalted Butter, room temperature
  • 1/2 cup Granulated Sugar
  • 1 tbp Citrus Zest Grapefruit, Orange or Lemon, omit Lime
  • 2 tsp Turbinado Sugar
  • Flakey Sea Salt Recommend Maldon brand

Instructions
 

  • Zest citrus of choice, finely chop fresh rosemary. Measure out ingredients.
  • Line a 8 X 8 inch baking dish (preferrably glass) with parchment paper, leaving a bit of overhang for easy handling.
  • Whisk together flour, cake flour, rosemary, and salt, set aside.
  • In a stand mixer, or a bowl with a hand mixer, combine the butter, granulated sugar and citrus zest and beat on medium high speed until light and fluffy. Scrape down bowl as needed.
  • Add flours, rosemary and salt mixture. Beat on low speed until crumbly, then increase speed and mix until well combined.
  • Transfer dough to the prepared pan. I do this in scoops, using an ice cream scoop and placing them strategically in the pan to evenly distribute. Use a spatula, or your hands 🙂 to press dough evenly into the pan. Smooth the top with a spatula, and transfer to the refrigerator. Chill 1 hour until firm.
  • Preheat oven to 375 degrees F.
  • Remove shortbread from the refridgerator and prick with a fork all over. Sprinkle evenly with the turbinado sugar adn then sprinkle on the flakey sea salt to taste. Go easy on the sea salt to prevent over salting, but let it shine.
  • Bake @ 375 degreees for 30 -35 mjutes until golden brown around the edges and the surface is lightly golden brown.
  • Remove from oven and cut into 1 X 2 inch pieces while the short bread is still in the pan. Let rest for approximately 10 minutes, and then lift the shortbread out of the pan using the parchment paper overhang as handles, and place on a cooling rack to finish cooling.
  • Separate cookies when completely cooled. Use a sharp knife to retrace cut marks if necessary.

Notes

Cookies can be baked and cut, and stored in an airtight container for up to 3 weeks.  Suggest refrigeration if storing for more than 3 days.  You can also freeze cookies for up to 3 months if desired.  

Holiday Wassail

Leave a comment

A Wassail is mulled punch, made from a variety of fruits and juices. There is much tradition and history around wassailing, as a ritual to chase evil spirits from cider trees, ensuring a fruitful harvest the following season.

It has become a tradition in our home to have a Wassail simmering on the stove during holiday gatherings or visits from family during the late fall and winter months. We also make it anytime someone has a cold – it packs a Vitamin C punch and chases away the chill. All the best scents of the holiday season simmering on the stove…

Holiday Wassail

Warm and spicy cider based wassail with citrus, cranberry and pineapple.
Print Recipe Pin Recipe
Course Drinks
Cuisine American
Servings 3 Quarts

Equipment

  • Stock Pot
  • Large Tea Ball or Cheese cloth, recommended but optional

Ingredients
  

  • 1/2 gallon Apple Cider Organic, Fresh Pressed is best
  • 1 cup Orange Juice
  • 1 cup Cranberry-Pineapple Juice or 1/2 cup of each
  • 1 cup Cranberries Fresh or Frozen Whole
  • 1 each Orange, sliced in rings seeds removed
  • 1 each Red Apple, sliced in rings seeds removed
  • 1 each Lemon, sliced in rings seeds removed
  • 3 tbsp Mulling spices use your favorite blend, or see recipe notes

Instructions
 

  • Wash all fruits thoroughly, slice and seed.
  • Combine all juices and fruits in a 6 quart stock pot.
  • Place mulling spices in a large tea ball or wrap in cheese cloth tied with a string.
  • Add mulling spices to stock pot with fruits and juices.
  • Over medium heat, bring to a low boil and reduce heat to a simmer.
  • Allow wassail to simmer for 30-45 minutes.
  • Serve piping hot in mugs or Irish Coffee glasses. Garnish with cinnamon stick and additional fruit if desired.

Notes

If you do not have a favorite mulling spice, you can replace the mulling spices 3-4 cinnamon sticks, a teaspoon of whole cloves, a 1/2 teaspoon of allspice and a slice of fresh ginger.   
Use of a tea ball or cheese cloth is optional.  Spices can be added directly to the juices if these are not on hand. 
Recipe can easily be doubled for larger gatherings, use an 8 quart stock pot if doubling the recipe. 
Leftover Wassail can be strained of fruits and spices and stored in a glass jar in the refrigerator for several days.  Reheat individual servings as desired.  
Keyword Allspice, Apple, Cider, Cinnamon, Clove, Cranberry, lemon, orange, Pineapple

Lemon Lavender Zucchini Bread

2 Comments

Yield: 2 Loaves

I grow lots of zucchini and culinary lavender in the garden. A little tired of traditional zucchini recipes and not really in the mood for chocolate, I decided to try one of my favorite flavor combinations and craft it into a “not too sweet” zucchini bread. The results are good enough to share. This is not as sweet as you would think. Not just a breakfast bread, or snack with tea, this little loaf serves well with a dollop of whip cream or scoop of vanilla bean ice cream as a late summer dessert.

Lavender Lemon Zucchini Bread

Lavender and lemon zucchini quick bread with a lemony glaze
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 2 Loaves

Equipment

  • 2 – 9 X 5 inch loaf pans
  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Cake tester or toothpick
  • Zesting tool or microplane grater

Ingredients
  

Wet Loaf Ingredients

  • 4 large Eggs
  • 1 cup Olive Oil, extra virgin good quality
  • 1 1/2 cups Sugar
  • 3/4 cup Sour Cream
  • 1/4 cup Milk, 2% or Whole
  • 2 tsp Lemon zest, fresh
  • 1/4 cup Lemon juice, fresh-squeezed
  • 2 cuos Zucchini, shredded

Dry Loaf Ingredients

  • 4 cups Cake Flour
  • 1 tsp Salt
  • 4 tsp Baking Powder
  • 4 tsp Lavender Buds Culinary

Glaze

  • 1 cup Confectioners Sugar
  • 1 tbsp Lemon Juice, fresh-squeezed
  • 2 tbsp Lemon Zest, fresh
  • t tbsp Milk, 2% or Whole
  • 2-4 stems Culinary lavendar, fresh cut optional for garnish

Instructions
 

  • Preheat oven to 350 degrees F.
  • Grease and flour two 9 X 5 inch loaf pans, or coat with baking spray.
  • In a large bowl, beat eggs, then add the oil and sugar until well blended and oil is fully incorporated. Add the sourcream, milk, zucchini, lemon zest and juice and mix well.
  • Add the flour, salt and baking powder to the batter and mix well to combine.
  • Stir in lavender buds.
  • Divide the batter between the two prepared loaf pans.
  • Bake at 350 degrees for 40-45 minutes until a cake tester or toothpick inserted in the middle comes out clean.
  • During last 15 minutes of cooking, prepare the glaze by mixing all ingredients in a small mixing bowl.
  • While still warm, remove bread from loaf pans to a cooling rack placed over a piece of parchment paper or a cookie sheet and drizzle with the glaze. The paper or cookie sheet will catch the drips and make clean up easier.
  • If desired, garnish the loaves with fresh cut culinary lavender flowers.
  • Allow the bread to cool and the glaze to set before cutting.

Notes

NOTE:  If batter seems to wet after initial mixing, or if you live in a higher elevation, mix in 1/4 cup all purpose flour to the batter before pouring into loaf pans.  
Keyword cake, lavender, lemon, quick bread, zucchini

Lemon Cream Mousse

Leave a comment

Yield: Six 6 oz. Servings

Lovely, cool, and creamy this dessert is the perfect antidote to a sweet-tooth in the summer’s heat. The ingredients are usually on hand in my refrigerator and it takes a little over an hour to prepare, most of the time spent chilling the lemon custard.

Ingredients

4 Large Eggs, whole
4 Large Eggs, yolks and whites separated
1 1/4 cups + 4 Tablespoons granulated sugar, divided
3 teaspoons Lemon Zest
3/4 Cup Lemon Juice, fresh
1/4 teaspoon Kosher Salt
1 1/4 Cup Heavy Whipping Cream
1 teaspoon Vanilla Extract

Instructions

  1. Fill a large saucepan with several inches of water and bring to a simmer over medium heat.
  2. In a large, heat-proof bowl, whisk together the whole eggs and the egg yolks, the sugar, the lemon zest, lemon juice, and salt.
  3. Place the bowl over the pan of simmering water and cook, stirring constantly, for about 10-15 minutes. A whisk is helpful in this stirring, especially as it begins to thicken, but should be applied gently. The mixture will thicken and lighten as it cooks.
  4. Remove the mixture from the heat and allow to sit at room temperature for 15 minutes. Cover with plastic wrap and refrigerate for approximately 1 hour until it is chilled through. The result will be a thick lemon custard.
  5. In a separate mixing bowl, beat egg whites for 1 minute, and then add two (2) tablespoons of the remaining sugar. Continue beating egg whites and sugar until stiff peaks form.
  6. Fold the egg whites into the chilled lemon custard.
  7. Add the cream to the bowl just vacated by the egg whites along with the remaining two (2) tablespoons of sugar. Beat on medium to high speed until stiff peaks form.
  8. Fold whipped cream into the lemon mixture. Spoon resulting mousse into serving dishes and chill thoroughly. Serve cold.

Serving options

  • Crumble graham crackers, vanilla wafers, shortbread or lemon cookies in serving dish before spooning lemon mousse into chill.
  • Top with sweetened whip cream before serving.
  • Garnish with additional lemon slices or zest.

Langostino Lobster Rolls with Spring Peas

1 Comment

These “lobster” rolls are made with Langostino tail meat. Langostino is not really a lobster, and costs significantly less. Its flavor and texture are very similar, and restaurants sometimes substitute Langostino to offer lobster-like dishes at a lower price. Some species of langostino look somewhat like a flattened lobster, while others resemble a prawn. What we call Langostino in the US is the meat of the squat lobster, which is neither a true lobster nor a prawn, but more closely related to porcelain and hermit crabs.

I love lobster rolls, having first enjoyed them on the East Coast when visiting family. Sweet lobster in a light lemony dressing on a soft roll with a side of slaw is about as New England as it gets. The recipe here uses langostino for cost savings, but can be made with regular lobster if that is your preference. If I want to splurge, I’ll make this with real, fresh lobster.

For a twist I added spring peas. They are purely optional and may offend a lobster roll purist, so leave them out if they are not your thing. I like their fresh sweet taste, and happened to have an abundance of them on hand. They bring additional texture and flavor, but if they are not available or desired, the recipe is delicious without them.

Ingredients

3  Cups cooked Langostino or Lobster meat
1/2 Cup Spring Peas, shelled (optional)
1/3 - 1/2 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Chives, minced
2 Tablespoons Fresh Italian Parsley, minced
1 Teaspoon Old Bay Seasoning
1/8 Teaspoon Cayenne Pepper (optional)
Salt and Pepper to Taste
6 Sausage Rolls, Hot Dog Buns or other soft sandwich rolls, Split
2 - 4 Tablespoons of butter

Instructions

  1. Combine langostinos or lobster, peas, mayonnaise, lemon juice, chives, parsley, Old Bay, and cayenne if desired, in a mixing bowl.
  2. Taste the salad and adjust seasonings; adding salt and pepper if desired.
  3. If not serving immediately, cover and refrigerate salad; it will store well for several hours if needed before moving on to next step.
  4. Butter preferred rolls and toast, butter side down, on a preheated grill or in a skillet on the stove top, working in batches. Alternately, you could place in a toaster oven and toast with butter side up on a bagel setting. Toast until inside of bun is a golden brown.
  5. Fill each bun with about 1/2 cup of the langostino or lobster salad.
  6. Serve immediately.

Notes

These sandwiches can be used as either a main course or an appetizer. Slicing the filled rolls into three pieces will make a nice appetizer sized serving.

I initially frowned on the use of hot dog buns when experimenting with this recipe, but they have the right balance of flavor and texture so they don’t overpower the delicate texture and flavor of the filling.

Use the freshest ingredients possible, this sandwich has well balanced flavors and fresh juice and herbs are the key.

Lemon Bars

Leave a comment

This is one of my son’s favorites. This recipe is quick to prepare, and can be doubled. I usually have the 7 simple ingredients on hand. For the best taste, use fresh lemon juice.

Best served chilled, this makes a wonderful summer time dessert. Easy to make in small or double batches for potlucks, picnics and BBQs, or just to have around the house for a sweet treat.

Ingredients

Crust:
1/2 Cup Unsalted Butter, melted
1/2 Cup Granulated Sugar
1 Teaspoons Vanilla Extract
1/4 Teaspoon Salt
1 Cup + 1 Tablespoon All-Purpose Flour

Lemon Filling:
1 Cup Granulated Sugar
4 Tablespoons All-Purpose Flour
3 Large Eggs, room temperature
1/2 Cup Lemon Juice, room temperature

Optional Topping:
1/4 Cup Confectioner's Sugar

Instructions

  1. Preheat oven to 325 degrees. Line the bottom and sides of an 8 x 8 glass baking dish with parchment paper. Leave enough paper to hang over the sides to make lifting the finished bars out of the pan. Set aside.
  2. Make the crust by mixing the melted butter, sugar, vanilla extract and salt together in a small bowl. Add the flour and stir to completely combine and form a thick dough. Press the dough evenly into the prepared pan.
  3. Bake the crust for 16-18 minutes until the edges are very lightly browned.
  4. Make the lemon filling by sifting the flour and sugar together into a medium bowl. Stir the flour and sugar until they are completely combined. This will allow the flour to fully incorporate into the remaining ingredients for the lemon filling. Add the eggs and lemon juice and whisk until completely combined.
  5. Pour the filling over the hot crust. Bake the bars for another 20-24 minutes until the center is set and no longer jiggles.
  6. Remove bars from oven and let cool in pan until room temperature.
  7. Using the parchment paper, lift the bars from the baking dish. Cut into squares.
  8. For optional topping, sift confectioner’s sugar over the bars.
  9. Cover and place bars in the refrigerator. Chill before serving about 2 hours. Bars will keep in the refrigerator for up to 1 week.

Notes

  • Use a glass baking dish for best flavor. Metal dishes react with the acid in the lemon and leave a metalic taste.
  • Doubling the recipe will require the use of a 9 X 13 pan. Bake crust for 18-20 minutes and the filling for 22-26 minutes.