With the weather being so hot and humid lately, I thought it the perfect time to have a nice and light citrus dessert as opposed to a heavy pound cake or chocolate pie. This is one of the earliest desserts I can remember making. I first made them for a dinner party my Nan had for her neighbors. She made a cake and I made these. Since then, she is always asking me to make these. Everyone loved these and asked for the recipe. I am not a big chocolate person. If there is a choice between something chocolate and something citrus, I would go for the citrus. The wonderful thing about this is that you can use and citrus flavor you want. It is not strictly for any one flavor. They are so simple yet so good. All you do is blind bake some tart shells. Then, make a mixture of a citrus curd of your choice, yogurt, and powdered sugar. Once the shells cool completely, simply fill them with the citrus mixture and top with whipped cream. They are meant to be served chilled, I wouldn't leave them at room temperature for too long. They are great during the summer for a picnic or pool party. I prefer them year round due to them being so simple to make. These can be found on page 62 of my cookbook above. Bon Appetit!
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This is the result of not having been to the grocery store in a while...and what a delicious way to use up what you have in the fridge. This is also a take on a menu item we had in my final semester at Allegany College of MD. You have to love lemon to fully enjoy this. You start out with one boneless, skinless chicken breast. You make a dredge of flour, salt, pepper, granulated garlic,fresh rosemary, and lemon zest. Coat the chicken breasts in this and saute in oil and clarified butter. You then place the saute pan in the oven and finish it in the oven. Once the chicken is done, you allow it to rest in a covered plate and make the sauce. To the drippings in the pan you add fresh garlic, more lemon zest, lemon juice, white wine and rosemary. You finish the sauce by swirling in some softened butter. This gives the sauce a velvety texture. Pour over chicken and serve with some good roasted potatoes. I can't believe how delicious this was for a first time making it. If you want to mix up your usual cooking or if you need to clean out you fridge, this is a great thing to make. It serves two and takes only about 20 minutes. Bon Appetit! P.S. The picture above is the closest I could find to what my final result looked like.
What would Thanksgiving be like without a recipe from Ina Garten. She is a master with her Lemon and Garlic Roast Chicken. This turkey is cooked in almost the same way. It is very simple. You just remove the giblets and anything inside of the bird. Season the inside with salt and pepper and stuff with lemon, garlic, and herbs. Then you dry the outside with paper towels and brush with a mixture of butter, lemon and herbs. You then truss is and roast for about 2 1/2 hours until the juices run clear. Then, you simply let it rest and carve. This is absolutely delicious with some good old gravy and sides. If you are in need of a solution to all of those three day brine and cook turkey jobs, this is the one for you. Happy Thanksgiving!!!
I am a Lemon Lover! Whether it is a roast chicken with Lemon and garlic or a Lemon Meringue Pie. It doesn't make a difference to me, they are all delicious. When it comes to sweet dishes, one of the most versatile ingredients you can keep in the refrigerator is Lemon Curd. It is a sort of custard that is made with eggs and lemons and sugar. It can be used as a tart or pie filling. You can fold it into whipped cream or made into a mousse. It has dozens of uses. You make it by peeling the zest off of a few lemons and mix it in a food processor with sugar until it is processed with the sugar. You then cream that sugar mixture with room temperature butter until combined. You then, juice the lemons and mix that with the butter-sugar mixture. It will look curdled but that is the way it is suppose to look. You then cook it in a saucepan over low heat, stirring constantly until thickened, about ten minutes. You then cool and refrigerate it. It has no preservatives, so it is best to use it quickly. It is simply delicious. I personally like spooning a bit over some vanilla ice cream. This recipe below is Ina Garten's recipe. It is the easiest recipe I have found! Bon Appetit!
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