Tag Archives: lemon recipes

Lemon Pound Cake

One of my grandmother’s favorite recipes was this delicious pound cake. My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!

Maryann

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 eggs, 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.

Citrus Pistachio Pound Cake from The Tasting Room

Citrus Pistachio Pound Cake
Recipe published in Bon Appetit 2012 from The Tasting Room in Houston Texas

Ingredients
Nonstick vegetable oil spray
2 cups all-purpose flour plus more
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons finely grated orange zest
1 teaspoon finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped, divided

Directions
Arrange a rack in middle of oven; preheat to 325°. Coat a 9x5x3″ loaf pan with nonstick spray. Dust pan with flour; tap out excess.Whisk 2 cups flour, salt, and baking powder in a medium bowl. Using an electric mixer, beat butter on medium speed until light and fluffy, 2–3 minutes. Add sugar; beat until well incorporated, 1–2 minutes. Add eggs one at a time, beating to blend between additions. Add juices and zests; beat until well combined (mixture will look curdled), 2–3 minutes. Add dry ingredients; reduce speed to low and beat just until blended. Fold in 3/4 cup pistachios. Pour batter into prepared pan; smooth top. Sprinkle remaining 1/4 cup pistachios over.Bake cake, rotating halfway through, until a tester inserted into center comes out clean, about 1 1/2 hours. Transfer to a wire rack and let cool completely in pan. Run a sharp knife around sides to loosen; unmold cake. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Fried Chicken Cutlet over Dandelion Greens

This is a mash up of chicken milanese on a bed of arugula with some favorite flavors of southern cooking, with a great end result. The chicken is marinated in buttermilk and hot sauce and then dipped in breadcrumbs, with a nice crunchy result with a little kick too! This chicken is actually much easier to make than the traditional milanese version that requires dipping in flour then egg then breadcrumbs. The dandelion salad is perfect complement with a slightly peppery taste , enhanced with the taste of lemons! It’s perfect summer dining!

From by the bay wishing you dandelion food memories!

Maryann

Fried Chicken Cutlet over Dandelion Greens

Serves 4

Ingredients

1 pound extra thin skinless chicken cutlet
2 cups buttermilk
1 teaspoon hot sauce
3 cups panko crumbs
1 cup flour
1 teaspoon hot paprika
1 teaspoon fresh ground black pepper
canola oil
bunch of dandelions greens bottoms removed and cleaned
3 tablespoons olive oil
1 tablespoon fresh lemon juice
fine sea salt and fresh ground black pepper to taste
lemon slices, to garnish
grated parmesan cheese

Directions

In a shallow bowl add buttermilk and hot sauce. Whisk together. Add chicken cutlet , cover with plastic wrap and place in refrigerator for two hours. Bring to room temperature before cooking. In food processor add panko crumbs and process into fine crumbs. In a shallow bowl add panko, flour, paprika and pepper. Mix well. Remove chicken from buttermilk and dredge in the panko mixture on both sides. Let sit on a baking sheet as you coat the rest of the chicken. In the meantime, In a large saucepan add 1/2 inch canola oil . Place oil on medium to high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait or the chicken will be soggy. When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking. Prepare greens by tossing with olive oil, lemon juice, salt and pepper. Place greens on a platter and add the chicken cutlets. Garnish with lemon slices and cheese. Serve immediately.

Hint: When shopping for dandelion greens make sure that you are getting young greens, that are GREEN, if they are older they will be yellow, the stalks harder……organic is the way to go with this green, otherwise use arugula as you salad.

Pickled Cucumbers with Dill and Lemon

My grandparents grew lots of cucumbers on their farm on Long Island. Come late summer my grandmother would make jars of pickles, using lots of the fresh dill from the farm. I have to settle for buying my product at the farm stand today, but I don’t need to settle on the flavors I enjoyed from my grandmother. This is a really easy recipe for making pickled cucumbers , perfect for any weekend barbecue , as well as a low calorie snack to enjoy anytime! This is simply cutting a few things , boiling a few ingredients and you have pickled cucumbers to go! Impress your family and friends this weekend with this simple delicious side!

From by the bay wishing you pickled food memories!

Maryann

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

1 pound kirby cucumbers
1 shallot
3 cloves garlic
3 springs dill
1/2 cup white wine vinegar
1/2 cup water
1/2 cup lemon juice
1 teaspoon sugar
3 teaspoons fine sea salt
1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer. Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

Lemon Posset

Here is a perfect summer dessert both simple and delicious. It takes just minutes to make and then several hours in the refrigerator, using only three ingredients: cream , sugar and lemon. This yummy treat has the texture and consistency of a silky pudding. I consider this is a virtual food magic trick. So intrigued by the results, I did a little on line research to learn about possets. The name posset which seems to be a reference to the small saucepan they are prepared in, first appeared in Britain during the 15th century. In those days a posset was a hot beverage of curdled milk mixed with wine or ale, often spiced. By the 16th century, the recipe evolved to cream, sugar and citrus juice. With refrigeration, the posset evolved to a cold dessert. I suggest you try this recipe soon and enjoy the pleasures of a simple lemon posset.

From by the bay, wishing you lemony food memories!

Maryann

Lemon Posset
Serves 6

Ingredients3 cups heavy cream
1 1/4 cups granulated fine sugar, plus 1 teaspoon
6 tablespoons fresh lemon juice
1 tablespoon fresh lemon zest

Directions
In a medium sauce pan add the cream and 1 1/4 cups sugar. Bring to a boil, stirring to dissolve the sugar. Continue to boil for 3 to 5 minutes. Remove from heat and stir in the lemon juice. Pour into 6 ramekins. Refrigerate until set, at least 5 hours. To serve mix the lemon zest and sugar together to top each portion.

Ideas for serving Lemon Posset:
1. with fresh berries
2. with whipped cream
3. with cookies – such as shortbread or amaretti
4. with a berry sauce, such as blueberry or raspberry

Lemon Poppyseed Pancakes with Honey Butter

It’s a perfect spring sunday morning by the bay and I’m planning on heading to the beach for the “Annual Car Show”, featuring a wide variety of vintage cars. The very thought of the show had me thinking of classics, so I decided on another classic for breakfast my buttermilk pancakes. Much like the enthusiasts who breath new life into these vintage cars, I decided to update my classic recipe with some new ingredients, like lemon juice and zest along with poppy seeds and the results were fantastic. Set the stage for enjoying your next weekend with these delicious pancakes!

From by the bay, wishing you great classic food memories!
Maryann

Lemon Poppyseed Pancakes with Honey Butter
Serves 4-6

Ingredients
11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 tablespoons fine granulated sugar

1 tablespoons lemon zest
2 cups buttermilk

1 tablespoon fresh lemon juice
2 large eggs, at room temperature, separated keep egg white in separate bowl

Directions
In a medium bowl combine all dry ingredients: flour, baking soda, baking powder, salt and poppy seeds and mix. To this add lemon zest and sugar. To the dry ingredients add the wet ingredients the buttermilk, lemon juice and egg yolks and combine- do not over mix. Batter will be a little lumpy. Take the bowl with egg whites and use an electric mixer, beat egg whites until soft peaks. Fold egg whites with rubber spatula into the batter. Set aside for 20 minutes. Spray a griddle pan with cooking spray and heat. Spread 1/4 cup of batter for each cake, cook approximately two minutes on the first side, the pancake will just start to bubble slightly on the outer edges and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with honey butter and maple syrup.

Honey Butter

Ingredients
1 stick unsalted butter, softened
1 tablespoon honey

Directions
To butter add honey and combine well.

10 ways to use Dill Pesto

Looking in my refrigerator I saw this big bunch of fresh dill left over making my carrot soup with dill, which really requires very little dill at the end of the day. I hate to waste ingredients, so I decided to make some dill pesto sauce, This pesto sauce should be in every cook’s recipe box. It has so many uses, I’ve just listed a quick ten at the end of this blog, but there are many more , many I’m sure I have not even thought of. If you are ever confronted with some leafy green herb left over such as dill, basil, or parsley consider this pesto sauce to be an easy way to use your herbs. I’m using the classic pine nuts here for texture but you could use any raw or toasted nut you prefer, such as walnut or pistashio.

Lemon Dill Pesto Sauce

Makes approximately 3/4 cup

Ingredients

1 1/2 cups fresh dill

1/2 cup fresh flat leaf parsley

1 garlic clove, smashed

2 tablespoons pine nuts

1 tablespoon fresh lemon juice

4 tablespoons olive oil

1/2 teaspoon fine sea salt

2 tablespoons fresh grated parmesan cheese

Directions

In a food processor add the dill, parsley, garlic and pine nuts. Process until minced. Add the lemon juice, olive oil , cheese and salt and blend into a smooth paste. If you are not using right away don’t add the cheese at this point, you can fold the cheese in to the pesto sauce right before using. You can also use the sauce without the cheese. Depending on personal preferences you might choose to not add the cheese when using with fish.

10 Ways to use Lemon Dill Pesto Sauce

1.Use to top fish, such as salmon.

2. Add to cooked pasta, toss with a little extra pasta cooking water and more grated parmesan.

3. Add to cooked potatoes with more olive oil or mayonnaise to make a salad.

4. Serve with fresh vegetables as a dip.

5. Add to some ricotta cheese and mix, making a nice spread for bread as an appetizer.

6. Use as a spread for a sandwich such as chicken on ciabatta bread.

7. Add to tunafish with mayonnaise for a great tunafish salad.

8. Top a fresh vegetable soup such as carrot or pea.

9. Add to mayonnaise as an alternate to tartar sauce.

10. Add more olive oil and a little mustard to make a salad dressing for your greens

—– EXTENDED BODY: —– EXCERPT: —– KEYWORDS: —– COMMENT: AUTHOR: Troy EMAIL: Foxtroy67@gmail.com IP: 70.192.73.20 URL: DATE: 4/4/2013 2:39:40 PM Love this post! Your recipes are always delish…but also love the 10 ideas for other ways to use this recipe. And, I bet it tastes like Springtime! —– COMMENT: AUTHOR: entertaining by the bay EMAIL: maryannkraker@aol.com IP: 63.118.185.66 URL: DATE: 4/4/2013 3:41:32 PM I had to stop myself at 10 ideas…………..it’s so yummy! —– ——– AUTHOR: Petrosonic TITLE: Asparagus and Spinach Lasagna STATUS: draft ALLOW COMMENTS: 1 ALLOW PINGS: 1 DATE: 4/1/2013 8:42:46 PM —– BODY: —

Lemon Poppyseed Plum Muffins

My grandparents would grow italian plums on their small weekend farm. We always looked forward to early fall when we would have a short but sweet time to enjoy these little purple treats. When I found them at the local farm stand, I bought a big basket of plums and tasked myself with the best way to enjoy them. This weekend, the plums were worked into a delicious lemon and poppyseed muffin. It was a delicious combination and one I’m sure you would enjoy too! Hurry and buy some italian plums before they are gone for the year.

Lemon Poppyseed Plum Muffins

12 standard size muffins

Ingredients for batter

12 tablespoons unsalted butter, softened at room temperature

3/4 cup fine granulated sugar

2 eggs

3 cups all purpose flour

4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt
2 tablespoons poppyseed

2 teaspoons fresh lemon zest

3/4 cup milk

1/4 cup buttermilk

1 1/2 cups plums, pitted and chopped, preferably italian plums

Preheat oven to 350 Degree F. Lightly grease a standard muffin tin or use paper liner. Sift together in a bowl the flour, baking powder, baking soda and salt. Stir in poppy seeds and set aside. Using an electric mixer cream butter and sugar together until fluffy. Add one egg at a time, beating to combine. Using a wooden spoon to mix, alternate adding the flour mixture with the milk, buttermilk, and lemon zest. Add plums and combine, try not to over mix. Pour the batter evenly, into each muffin tin, filling the cup almost to the top. Bake muffins in the oven for 25 to 30 minutes, until a tester comes out clean. Let cool slightly, and remove muffins from the tin. Serve warm or cooled at room temperature.

Brussels Sprouts Two Ways : Salad and Slaw

People fall into one of two categories – those who love brussels sprouts and those who hate them! I definitely fall into the love category. As a result, I often will experiment with the preparation of this bright little green gems. Here are two very different salads featuring the little brussels sprout and I would be hard pressed to decide which one of the two salads I prefer, both are delicious! Either one of these would be a great Thanksgiving side dish, although if I was preparing for larger crown, I would go with the salad with toasted pecans, dried cranberries and blue cheese, it’s just an easier salad to make.

From by the bay, wishing you sprouting food memories!

Maryann

Brussels Sprout Salad with Toasted Pecans, Dried Cranberries and Blue Cheese
Serves 4Ingredients1 pound brussels sprouts
1/4 cup olive oil
2 tablespoons sherry vinegar
1/4 cup toasted pecans, chopped
2 tablespoons dried cranberries
2 tablespoons crumbled blue cheese
fresh ground black pepper and fine sea salt to tasteDirections
Cut off the ends of the sprouts and peel off all the leaves. You may need to cut the bottom more than once. Take a sauce pan and bring 1/2 cup of salted water to a boil add the sprout leaves and cover cooking for 2 to 3 minutes until the leaves turn bright green. Remove and rinse with cold water immediately to stop cooking. Pat leaves dry with paper towel and place into a bowl. Add the remaining ingredients. Toss gently. Add fine sea salt and fresh ground pepper to taste and serve.

Shaved Brussels Sprout Slaw with Lemon and Pecorino
Serves 4

Ingredients
1 pound brussels sprouts
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh ground black pepper
1/4 cup grated pecorino cheese
plus shaved pieces of pecorino for garnish

Directions
Use a mandoline with a safety holder to place the brussels sprouts and shave finely. Add the remaining ingredients and toss. Cover bowl and let sit for at least one hour before serving so that the lemon juice softens the slaw. To serve garnish with shaved pecorino cheese. ( Use a vegetable peeler to make nice large size pieces of shaved cheese. )

Lobster Roll with Tarragon

Last weekend I had guests out from the city visiting by the bay. So when I was thinking about what to serve my friends so that they could really experience the waterside, of course lobster came to mind, the quintessential waterside dish. I love lobster rolls and I make it many different ways. Sometimes I just want the simplicity of fresh lobster meat , a toasted roll and melted butter and it’s delicious. This weekend I wanted to kick up the ingredients for my lobster salad with Old Bay Seasoning to add warmth to the taste of cool mayonnaise, fresh herbs such as parsley and the slightly licorice flavor of tarragon and a touch of fresh lemon juice to brighten all the flavors. My friends were taking the train from Penn Station, I told them to come early and I would pick them up in Port Washington and we would head over to the pier to buy some fresh lobsters. Once by the bay, I steamed the lobsters and made my salad. After a walk to the beach, we came back to have a terrific lunch of lobster rolls on the deck. What a perfect day!

From by the bay wishing you perfect waterside memories!

Maryann

Lobster Roll with Tarragon

Serves 6

6 cups chilled lobster meat from 4 – 1 lb steamed lobster cut in chunks

½ cup celery, chopped fine

2 tablespoons scallions, chopped

¾ cup fine store bought mayonnaise

2 tablespoon Dijon mustard

4 tablespoons lemon juice

4 tablespoon fresh tarragon, chopped

4 tablespoons Italian parsley, chopped

1 teaspoon Old Bay Seasoning

1 teaspoon fine sea salt

1/4 teaspoon ground black pepper

Pinch cayenne pepper

6 brioche rolls, top split

1/2 cup unsalted butter

Directions

To a bowl add lobster, scallion and celery. In a separate bowl , whisk together mayonnaise, mustard, lemon juice, tarragon, parsley, old bay seasoning, salt , pepper and cayenne pepper. Pour over the lobster mixture. Blend well. Place in refrigerator covered until ready to use.

Melt butter and brush the insides of the roll. Toast in a 400 degree F oven 4 minutes until golden brown. Fill buns with lobster salad and serve.