Tag Archives: lemon

Stone Fruit Crostata

blog peach crostata

Some of my favorite food memories are from my grandparents farm and enjoying all the seasonal joys of the produce. Peach and plum season is on exception. Celebrate the winding down of the summer and the height of the stone fruit and peach season with this delicious crostata recipe. The crust is light, buttery and crisp. The coarse sugar adds a sweet crunch to the crust. The fruit sweet and bursting with flavor. It’s definitely one of the favorite desserts by the bay. You’ll love it!

From by the bay wishing you sweet and crispy crust food memories!

Maryann

Stone Fruit Crostata

Serves 4

Ingredients for Dough

  • 8 tablespoons chilled unsalted butter ( one stick)
  • 1cup , plus 3 tablespoons all purpose flour
  • 2 teaspoons lemon zest
  • 1/2 teaspoon fine sea salt
  • 3 to 4 tablespoons cold water

Ingredients for filling

  • 1 1/2 cups stone fruit such as peaches or plums , pitted and sliced
  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 1 teaspoon lemon juice

To assemble

  • 1 egg
  • 1 tablespoon heavy cream
  • Coarse sugar

Directions

To make dough cube the butter.  In a small bowl combine sea salt and water. Place both the butter and salt water in the freezer for 10 minutes. In a food processor add the flour and lemon zest. Pulse twice. Add the cold butter and pulse 3 to 4 times to incorporate pieces of butter into the flour. Slowly add some water until the dough is a crumb like texture. You may not need all of the water. Place dough onto plastic wrap and fold wrap over to close and push dough together to combine. Flatten into a disk covered with the plastic wrap and let sit in the refrigerator for at least one hour. Meanwhile, make the filling by combining all ingredients in a bowl. Preheat over to 375 degrees F.  Take a piece of parchment paper and place the dough in the center cover with the plastic sheet and use a rolling pin to roll out and fold turn parchment sheet  90 degrees and repeat another 3 times. Roll out the dough on the parchment on the bottom again with plastic wrap over the top of the dough into a round approximately 1/8 inch thick. Spoon the filling in the center of the round leaving a 1 inch border all around. Fold the edges over the filling partially covering around the border. Place parchment with pie carefully onto a baking sheet and place in the refrigerator to chill for 15 minutes. In a small bowl whisk together the egg and cream to make the wash. Remove from the refrigerator and brush the egg wash on the edges of the pie. Sprinkle with coarse sugar and place into oven. Bake for 40 to 45 minutes until the crust is brown and the fruit is bubbling. Remove from oven and let cool 10 minutes. Slide carefully onto a serving platter. Serve warm or at room temperature.

Pickled Strawberries

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Loving strawberries the way I do , I was looking for ways to extend my enjoyment of our brief strawberry season. Pickled strawberries are a perfect solution. It may sound strange at first but pickled strawberries are the perfect balance of sweet and sour! For my pickled recipe I included some lemon rind for taste and red peppercorns for mild heat and a slight pepper taste. Now you must be wondering where I might use some pickled strawberries here is a list of some of my favorite uses:

  • chopped into salads
  • cocktails, such as sangria or champagne cocktail to name a few
  • a favorite salsa recipe
  • on top of vanilla ice cream
  • mixed with stone fruit as a fruit salad or pie filling
  • flavor a wine vinegar

Great creative and enjoy!

From by the bay , enjoy your pickled food memories!

Maryann

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Pickled Strawberries

Ingredients

  • 1 pound ripe but firm strawberries, hulled, halved if large
  • 4 strips lemon peel
  • cups white balsamic vinegar
  • ¼ cup natural cane sugar
  • 1/2 teaspoon pink peppercorns
  • 2 tablespoons sea salt

Directions

Remove stems from strawberries. Place strawberries and lemon peel in a 1-qt. heatproof jar. Bring vinegar, sugar, salt, peppercorns,  and 1/2 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar and salt. Pour over strawberries. Let cool; cover and chill. The strawberries will keep 5 days in the refrigerator.

Festive Red Beet Hummus

Looking for festive foods to add to your 4th of July holiday menu?   Try this recipe for red beet hummus. This is unique hummus is a feast for both the eyes and your taste buds. A slow braise of the beets in the oven makes this easy to prepare along with your food processor. I love the pink red vibrant color!

From by the bay, wishing you festive 4th of July food memories!

Maryann

blog beet hummus

Beet Hummus

Makes 4 cups

As seen in Food and Wine Contributed By Eli Sussman and Max Sussman  Published June 2016
Ingredients
  • 2 pounds red beets, scrubbed
  • 2 garlic cloves, chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup tahini
  • Kosher salt
  • Warm pita bread, for serving

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Directions

Preheat the oven to 425°. In a medium enameled cast-iron casserole, cover the beets with water and bring to a boil. Cover and braise in the oven for about 2 hours, until very tender. Using a slotted spoon, transfer the beets to a cutting board. When cool enough to handle, slip 
off the skins. Cut the beets into 1-inch pieces, spread them on a baking sheet and refrigerate until cold, about 1 hour. In a food processor, combine the braised beets with the garlic, coriander and lemon juice and pulse until finely chopped. With the machine on, slowly drizzle 
in the olive oil until incorporated and the beet puree is smooth. Scrape into a bowl and whisk in the tahini. Season with salt and serve with pita bread.

My Best Easter Recipes

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Sharing my best Easter recipes to plan your holiday menu, you’ll find you will use these recipes again and again as I do.

From by the bay wishing you , a happy spring and holiday!

Maryann

blog easter eggs dyedin basket

Natural Egg Dye Recipes

Red Beets / Pink Eggs – Grate 4 tablespoons of red beets and add to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs to dye.

Red Cabbage/ Blue Eggs – Add 3 tablespoons chopped red cabbage to a heat safe container. Add 1 teaspoon white vinegar and 1 cup boiling water. Let sit for 1 hour, strain and add eggs.

Annatto Seeds/ Reddish Golden Color – Add 2 tablespoons annatto seeds ( achiote seeds) to 1 cup of water, bring to a boil for about 5 to 7 minutes. Strain. Add eggs to the dye.

Red Cabbage and Turmeric Powder/ Green Color – Add 3 tablespoons chopped red cabbage and 1/2 teaspoon turmeric powder to a heat safe container. Add one cup of boiling water. Let sit for 1 hour, strain and add eggs. The result is a speckled color.

Turmeric Powder/ Deep Gold Color – Add 2 teaspoons ground turmeric powder to a heat safe container. Add 1 teaspoon white vinegar and one cup of boiling water. Once dye is cool add eggs . Rinse off any residual powder.

Paprika Powder/ Light Orange – Bring one cup of water and 1 tablespoon of white vinegar to a boil, add 1 tablespoon paprika and continue to boil for 15 minutes. Place in a heat safe container, add eggs to dye while warm. Rinse off any residual powder.Here is the post to make red dyed eggs:http://blog.entertainingbythebay.com/2012/04/03/easter-eggs-with-natural-red-dye.aspx

blog leg of lamb

Herb Crusted Leg of Lamb

Serves 6 to 8

Ingredients

1 leg of lamb approximately 9 pounds, bone in
1 teaspoon olive oil, plus 1/4 teaspoon
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 medium head garlic
1/4 cup olive oil 1/4 cup lemon juice
1 tablespoon dried oregano
1 teaspoon thyme leaves
zest of 1 lemon
1/4 cup chopped parsley
1 tablespoon all-purpose flour
1/3 cup chardonnay
1 1/2 cup chicken stock
1 tablespoon chopped rosemary
Directions

Let leg of lamb stand at room temperature for one hour. Preheat oven to 325 degree F. Rub lamb with 1 teaspoon olive oil, 1/2 teaspoon sea salt and 1/4 pepper. Place into a heavy roasting pan. Meantime, rub head of garlic with 1/4 teaspoon olive oil, wrap in aluminum foil and roast in the oven for about 1 hour until very soft. Let cool. Cut off the head of the garlic and squeeze cloves into a bowl. Use a fork to mash garlic into a paste. Add the remaining olive oil, lemon juice, lemon zest, oregano, parsley, thyme leaves and remaining salt and pepper. Mix well and place to the side. Place lamb into the oven and roast for approximately 1 1/4 hours. Rotate pan and roast another 30 minutes. Remove lamb and slather it with the roasted garlic and herb mixture and place back into the oven to roast another hour or until thermometer inserted at the thickest part reads 160 degrees for medium and 170 degrees for well done. Remove from oven and let rest for 20 minutes. Transfer lamb to cuttting board and cover with foil. Pour off fat from the roasting pan and place on medium heat. Sprinkle in flour and stir with wood spoon. Pour in chardonnay to deglaze pan, scraping up the brown bits, reduce liquid to 1/2 and then add the chicken broth, stirring to combine. Add rosemary and salt and pepper to taste. Slice the lamb and serve with the gravy to the side.

blog pea salad

Minty Spring Pea and Ramp Salad
Serves 4

Ingredients
1 bunch ramps
2 pounds fresh or frozen baby peas
3 tablespoons olive oil
1 tablespoon champagne vinegar
1 tablespoon fresh mint, chopped
fine sea salt and fresh ground black pepper

Directions
Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. Blanche peas by adding into a pot of boiling water for 1 minute, strain and place into a bowl of ice water to stop cooking. Once cooled, strain peas and place into a bowl. Heat 2 tablespoons olive oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add ramp greens and saute until greens are slightly wilted about another minute. Remove from heat and add to peas. Stir in remaining olive oil, vinegar, salt and pepper to taste. Add mint and toss. Serve immediately or at room temperature.
blog pound cake

Lemon Pound Cake

Ingredient

1/2 pound butter , at room temperature
3 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
5 egga, at room temperature
1 cup whole milk
1 tablespoon fresh lemon juice
zest of one lemon
Directions

Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Five Ways to Celebrate Spring

It’s been a very long winter, I’m so ready for spring! This is how I am celebrating Spring by the bay!

1. Enjoying the crocus I planted last year

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2. Putting bowls of lemons around the house

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3. Planter filled with pansies on the front porch

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4. Bread, butter, baby radishes and sea salt!

blog spring radish appetizer

 

 

Simple Radish Crostini
Serves 4
Ingredients

2 fresh radishes
2 tablespoons salted butter
4 slices ciabatta bread
Coarse sea salt

Directons
Clean radishes and using a mandoline slice the radish into rounds. Keep radish slices in iced water until ready to use. In a 400F degree oven, place 4 slices of ciabatta bread on a baking sheet in the oven until the bread starts to brown, flip bread over and toast the other side, 2-3 mins per side. Let toasted ciabatta bread cool a little, then spread with the best salted butter you can buy. Take radish slices out of the water and dry with a paper towel before layering the rounds on top the bread and butter. Sprinkle with coarse sea salt and serve.

5. Fresh asparagus crostini – oh my!

blog aparagus crostini

 

Asparagus Puree with Lemon Ricotta Crostini
Serves 4
Ingredients

16 very thin asparagus spears or 8 asparagus thicker spears
2 tablespoons fresh mint
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
¼ pound fresh ricotta cheese
4 tablespoons grated pecorino cheese
4 slices ciabatta bread toasted
Coarse sea salt
Fresh ground black pepper
Directions

Clean asparagus, remove the tender tips and place to the side. Snap off woody stems and discard. In to food processor add asparagus stalks broken into pieces and coarsely chop. Add the following to the asparagus: mint, olive oil, lemon juice and 2 tbs. grated pecorino. Pulse a few times. In a separate bowl combine the ricotta cheese, lemon zest salt and pepper. On hot toasted ciabatta bread layer the ricotta cheese, puree asparagus, grated pecorino cheese. Drizzle lightly with olive oil and add asparagus spear to the top.

Lemon Ice Box Pie

blog spring  ahead

It’s been a long winter and I’m ready to say enough. This past weekend we sprung ahead an hour and I’m ready to spring ahead myself. It started in the house, putting away the last remnants of winter decor in the house . i started to bring in a little color, filled a bowl in the kitchen with lemons and thought about making something that tasted and looked like spring. I found this recipe on the Food & Wine website and made it this past weekend. It was silky, cool and creamy with burst of tartness from the lemon contrasted with sweetness from the milk and sugar.  The color is of warm sunshine. Bring a little spring into your life with this delectable dessert!

From by the bay wishing you sunny and bright food memories!

Maryann

blog lemon ice box 1

Lemon Ice Box Pie
CONTRIBUTED BY DAVID GUAS
TOTAL TIME: 1 HR PLUS 7 HR COOLING AND FREEZING
SERVINGS: MAKES ONE 9-INCH PIE
MAKE-AHEAD
STAFF-FAVORITE
This silken frozen pie is adapted from Clancy’s, one of David Guas’s favorite New Orleans neighborhood restaurants. (Recipe adapted from DamGoodSweet.)

Ingredients

14 whole graham crackers, broken
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons unsalted butter, melted
Two 14-ounce cans sweetened condensed milk
1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
8 large egg yolks

Directions
Preheat the oven to 325°. In a food processor, pulse the graham crackers with the sugar and salt until finely ground but not powdery. Add the butter and pulse until the crumbs are evenly moistened; transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a rimmed baking sheet.
In a medium bowl, whisk the condensed milk with the lemon juice. In another bowl, using a handheld mixer, beat the lemon zest with the egg yolks until pale. Beat in the condensed milk mixture until smooth. Pour the filling into the crust.
Bake the pie for 25 minutes, until the center jiggles slightly and the edges are set. Transfer the pan to a rack; let cool for 1 hour. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours.
Wrap a warm, damp kitchen towel around the side of the springform pan to release the pie; remove the ring. Using a hot knife, slice the pie, transfer to plates and serve.

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