Tag Archives: lemon_zest

Sauteed Diver Scallops with a Sauce of Lemon and Lobster Accented with Vanilla

This is an appetizer you would pay for in a restaurant (and I have) but can make at home. I learned the techniques for this dish in the Napa Rose Cooking School and the recipe is in the cookbook you get when you take the class.

See my page on Demi Glace for the best chicken stock you can get.

Continue reading

Advertisements

Autumn Risotto

This risotto variation is perfect for autumn. In fact, you can make the yam and apples as a side dish by itself. Start with a standard risotto recipe. For the protein I used pork brisket but you can use anything you think would go well with the other ingredients (crumbled bacon or left over turkey would do the trick). For the vegetable portion I took a garnet yam (one pound of orange deliciousness) and two apples (I prefer fuji). Cut them both into 1 inch cubes and put them in a large bowl. Add a tablespoon of olive oil, one and a half tablespoons of maple syrup, juice and zest from half a lemon and a teaspoon of fresh thyme. Combine thoroughly and spread in a single layer on a lightly oiled sheet pan. Bake at 425°F for 30 – 40 minutes until golden brown (check every 15 minutes and turn mixture over). Finally, I toasted a cup of pecans and coarsely chopped them to add crunch.

The yam and apples are delicious as a side dish in their own right. The roasting brings out the natural sweetness in the produce and the maple syrup aids the caramelizing.

Lemon Glazed Lemon Cookies

This recipe is from Martha Stewart Living. These are the most lemony cookies I’ve ever made.

Makes 18 cookies.

Ingredients

Lemon Cookies

  • 2 C all-purpose flour
  • ½ tsp baking soda
  • 1 tbsp finely grated lemon zest
  • 2 tbsp lemon juice
  • ½ C unsalted butter
  • 1 C sugar
  • 1 large egg
  • 1 tsp vanilla extract

Lemon Glaze

  • 2 C confectioner’s sugar
  • 2 tbsp finely grated lemon zest
  • 1/3 C lemon juice

Recipe

Lemon Cookies

  1. Preheat oven to 350°.
  2. Whisk together flour, baking soda, sal and lemon zest.
  3. In a stand mixer on medium speed using the beater beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and beat until combined. Set speed to low and beat in flour mixture one third at a time until completely incorporated.
  4. Drop dough by heaping tabelspoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 – 20 minutes.
  5. Let cool 2 minutes on sheets then transfer to wire racks to cool completely.

Lemon Glaze

  1. Whisk together confectioners’ sugar, lemon zest, and lemon juice until smooth.

Assemble

  1. Dip the top of each cookie in the glaze. Let set for at least one hour.