Can we start a thread of favorite Lemon recipes?

Ricotta Pound Cake from Dolce Italiano

Ricotta Pound Cake
Adapted from Dolce Italiano: Desserts from the Babbo Kitchen (W.W. Norton & Co., 2007)
By Gina DePalma

The seal of approval in my house is a moment after the first bite. In my solitude, I have been known to shriek, "Damn! I made that?! " And so it goes with this poundcake. Light and full of flavor, I love it simple and unadorned; topped with a bit of lemon curd and berries; toasted with jam; or, in this case, with a side of minted fruit salad.


Makes one 9-inch cake.
Approximately 10 servings

1 ½ cups cake flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
¾ cup (1 ½ sticks/6 ounces) unsalted butter, softened
1 ½ cups fresh whole-milk ricotta*
1 ½ cups granulated sugar
3 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
Zest from 2 lemons or limes

*Note: Please use a dry ricotta. Locally, I use Precious brand ricotta with excellent results. If your ricotta is not dry, strain it through a cheese cloth for 1 hour.

Preheat the oven to 350 degrees F and position a rack in the center.

Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, sift together the cake flour, baking powder, and salt and set aside.

In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the extracts & zest.

On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.

Pour the batter into the prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake the cake for 30 minutes, then turn the pan 180 degrees to ensure even browning. Continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 30-45 minutes more, depending on your oven & ricotta moisture.

Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely. The flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.

 
Click on link to see my much-requested Lemon Jellyroll with Pansies REC==>

Hint: Before serving, if you'll take a slightly wet brush and lightly lightly dab and/or run it over the pansies after U have filled and re-rolled your jellyroll, that will help to eliminate some of the powdered sugar that is clinging to your flower blossoms and will subsequently sharpen their natural colors.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=172009

 
Avgolemono Greek Lemon Soup

I tend to morph these two recipes together in that I like to add chicken to this soup.

Dawn/SanDiego: REC: Avgolemono Soup posted by Lita...yum!
Posted: Dec 11, 2002 1:03 AM


* Exported from MasterCook * AVGOLEMONO SOUP Recipe By : Lita/By Jove
Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Amount Measure Ingredient -- Preparation Method


6 cups chicken broth (homemade or one 49 oz. 1 can chicken broth)
2 chicken breasts (frozen OK)
2 cups water 3/4 cup uncooked white rice
2 lemons or large limes (I use whichever is cheaper)
3 large eggs
Salt & Pepper

Poach the chicken breasts in the chicken broth (don't boil, as the chicken becomes tough). When the chicken is done, remove it from the broth, shred, and set aside. Add the water and rice to the broth and bring to a boil. Reduce heat and simmer until rice is cooked. Combine the eggs and the juice of the lemons/limes in a jar and shake until frothy (break the yokes first with a fork). Add this mixture bit by bit to the broth/rice, which should be on "low." Stir after each addition. I shake the egg/lemon after each addition to keep it frothy. After incorporating the egg/lemon mixture, add the chicken and season to taste with S & P. You may want to season with a little more lemon or lime juice (I do) or add water if you think the soup is too thick. I usually leave it on the burner on low for another 5 minutes to ensure that the egg is cooked and the flavors have blended. - - - - - - - - - - - - - - - - - -

Greek Lemon Soup from Silver Palate Cookbook>>
Posted: Apr 7, 2005 9:37 AM
Curious: in response to: Guest

Greek Lemon Soup Ingredients:
6 cups canned chicken broth
1/2~3/4 cup long-grain rice (not converte or instant)
3 egg yolks
1/4 cup lemon juice
Salt and freshly ground pepper to taste
Fresh lemon sliced thinly for garnish
Chopped parsley for garnish

Pour the broth int a pot and bring it gradually to a full boil. Pour in the rice. reduce to a simmer and cover. Cook about 25 minutes until rice is just tender. Do not overcool. Meanwhile whisk egg yolks and lemon juice together in a small bowl until well-combined. When rice is done, remove soup from heat and ladle 2 cups of hot broth into egg and lemon mixture. Wisk this mixture back into remaining soup. Return soup to medium heat and cook, stirring constantly until soup is just steaming. Do not let it reach a boil. Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate. correct seasoning just before serving. Garnish hot or cold with lemon slices and chopped parsley.

 
Ummmm.... good question.

I've had this recipe for about 10 years, so can't remember, but imagine it had to do with where to find passion fruit. Here they cost $3 each (I buy one and plant the seeds, the plant grows right to the top of our oak tree on the NEIGHBOR'S side and we just see the shells the squirrels drop), so I don't use fresh fruit. I buy the frozen pulp from the Hispanic store/aisle or use frozen passion fruit concentrate.

 
Wow! Stunning work, wigs. Check out my hint below about using a laundry steamer

to remove powdery leftovers. It might just work for this cake. You might need to add some sort of diffuser to narrow the mist to hit just the flowers.

 
My favorite Chicken Lemon Dish: Rec from Emeril Italian Chicken w. Spagetti Bourdaise

Italian Chicken with New Orleans Spaghetti Bordelaise
Recipe courtesy Emeril Lagasse, 2001

Ingredients
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
Directions
Preheat the oven to 350 degrees F.

Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.

Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.

Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.

Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.

Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.

Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.

Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.

Yield: 8 to 10 servings

http://www.foodnetwork.com/recipes/emeril-lagasse/italian-chicken-with-new-orleans-spaghetti-bordelaise-recipe/index.html

 
REC: Lemon Ginger Chicken from the New Basics

LEMON GINGER CHICKEN
From "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

A great chicken dish that combines three of our favorite flavors: lemon, ginger, and garlic. This is terrific hot from the oven—or at room temperature the next day.

1 chicken (2 1/2 pounds), cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic, finely minced
4 teaspoons finely chopped fresh ginger
1 teaspoon lemon extract
1 cup unbleached all-purpose flour
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or canned broth
1/4 cup (packed) light brown sugar
2 lemons, sliced paper-thin




1. Rinse the chicken pieces well and pat them dry. Place the pieces in a large bowl.
2. Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicken, toss well, and cover the bowl. Refrigerate for 2 hours.
3. Preheat the oven to 350°F.
4. Remove the chicken from the bowl, reserving the marinade. Pat the piece dry.
5. In a plastic or paper bag, combine the flour, ground ginger, paprika, salt, and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, and shake them to coat with the mixture. Shake off any excess mixture, and set the pieces aside.
6. Heat the oil to 375°F in a deep-fryer. When it is ready, add the chicken, a few pieces at a time, and fry until golden and crisp, 5 to 7 minutes. As the pieces are done, place them, skin side up, in a shallow roasting pan.
7. Pour the stock and the reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chicken pieces, and pat it down slightly. Arrange the lemon slices over the chicken.
8. Bake until tender, 40 to 45 minutes; baste once after 20 minutes. Serve immediately.



Excerpted from THE NEW BASICS COOKBOOK copyright © 1989 Julee Rosso, Sheila Lukins.
Reprinted with the permission of Workman Publishing Co., Inc. All Rights Reserved.

http://www.freshdirect.com/shared/recipe_print.jsp?recipeId=rec_wk_lemn_gngr_chx

 
White Chocolate Lemon Bombe

Lemon - White Chocolate Bombe
Serves 8-10
Food and Wine
2/3 c. lemon juice
1 teaspoon grated lemon rind
½ c. sugar
6 T. unsalted butter, cut into pieces
3 eggs at room temp
Hot Milk Sponge Cake (follows)
9 ounces good-quality white chocolate, coarsely chopped
1 ½ c. heavy cream
¼ cup strained apricot preserves
2 tablespoons minced pistachio nuts

1. In a medium nonreactive saucepan, combine ½ cup of the lemon juice, the lemon zest, sugar and butter. Bring to a boil. Remove from the heat.

2. In a medium bowl, whisk the eggs until blended. Gradually whisk in the hot lemon mixture. Return to the saucepan and cook over moderate heat, stirring occasionally until the mixture thickens. .. 2 to 3 minutes; do not let boil. Scrape the lemon curd into a medium howl and let cool completely. Cover with plastic wrap and refrigerate until well chilled, about I hour.

3. Spread the cold lemon curd evenly over the Hot Milk Sponge Cake and carefully roll it up jellyroll-style, starting at a long edge, to form a 17-inch-long log. Wrap the roll tightly in plastic wrap; freeze for at least 3 hours. or overnight.

4. Butter the bottom of a 6-c. bombe mold or bowl. Line it with a round of waxed paper or parchment.

5. Using a serrated knife, trip the ends of the frozen jellyroll. Slice the roil crosswise Into ¼ “ thick rounds. Reserve one-fourth of the slices and return them to the freezer. Beginning at the center of the mold and working toward the rim, line the bottom and sides with the jellyroll slices. Fit the slices tightly together so no spaces remain. Trim the cake even with the top of the mold; reserve any trimmings.

6. In a medium stainless steel bowl, combine the white chocolate, 2 teaspoons of the lemon juice and 1/4 cup of water. Place the bowl over a pan of very hot water. Stir the chocolate mixture until melted and smooth. Remove the mixture from the heat and let cool.

7. In a large bowl, beat the cream until soft peaks form. Fold one-fourth of the whipped cream into the melted white chocolate. Fold in the remaining whipped cream. Scrape the mousse into the jelly-roll lined mold.

8. Press about 2 cups of the reserved trimmings over the mousse to cover. Fit the reserved frozen jellyroll slices evenly over the trimmings, pressing them lightly into the mousse. Refrigerate for 4 hours, or overnight.

9. Unmould the bombe onto a decorative serving plate and carefully peel off the waxed paper.

10. In a small nonreactive saucepan, combine the apricot preserves with the remaining 2 tablespoons lemon juice. Warm over moderate heat. stirring until melted and smooth. Brush the glaze over the outside of the cake. Press the pistachio nuts around the bottom edge of the bombe and serve.

HOT MILK SPONGE CAKE makes an 11x17" flat sponge cake


3/4 c. sifted cake flour
1 t. baking powder
½ c. milk
2 T. unsalted butter
3/4 c. sugar
3 whole eggs
3 egg yolks


1. Preheat the oven ~ 400. Butter the bottom and sides of an I I-by' 7-inch jellyroll pan and line the bottom with waxed paper or parchment.

2. Sift the flour with the baking powder twice.

3. In a small saucepan, heat the milk and butter over moderate heat until the butter melts, about 5 minutes. Remove from the heat and cover to keep warm.

4. In a large stainless steel bowl, combine the sugar, whole eggs and egg yolks. Set the bowl over a pan of simmering water and whisk until the sugar dissolves and the mixture is warm to the touch, about 5 minutes. Remove from heat.

5. Beat the egg mixture with an electric mixer on high speed until tripled in volume, cool and thick, 3 to 4 minutes. Sift one-third of the flour mixture over the batter and fold until just combined. Repeat twice more, until all the flour is used. Slowly pour the hot milk mixture over the top of the batter and fold to incorporate. Pour the batter evenly into the prepared pan.

6. Blake for 10 minutes, or until the cake is golden brown on top and springs back when lightly pressed in the centre. Let cool completely in the pan. Invert to unmold the cake onto a long sheet of waxed paper and peel off the paper on top. Turn the cake right-side up (the brown side should be face up. Let cool.



My notes on bombe:

1. Roll cake up shortly after removing from oven, cutting off edges of cake first. Do not let cake get even slightly dry before rolling.

2. Cut cake in half to roll.

 
Meyer-Lemon Pudding Cake from Pat-NoCal

These yield more than four servings but they store really well in the refrigerator for several days. Sometimes I share extras with the neighbors who provide me with the meyer lemons. :eek:)

Just made these for a dinner party and garnished with chantilly cream and fresh raspberries in lieu of the oranges. Very yummy.

Meyer-Lemon Pudding Cake
York Street, Dallas
This fabulous dessert uses Meyer lemons and blood oranges, but regular lemons and oranges may be substituted.
http://www.texasmonthly.com/mag/issues/2002-02-01/recipe.php

Cake:
3 egg whites
1/4 cup and 2/3 cup sugar, in separate batches
1/4 cup flour
7 tbsp fresh Meyer-lemon juice (about 2-3 lemons)
1/4 cup melted butter
1 tbsp grated zest of a Meyer lemon, chopped if the pieces are too long
3 egg yolks
1-1/2 cups buttermilk

Note: Meyer lemons are sweeter and softer than regular lemons. You will need a total of 3 Meyer lemons (medium size or larger) for the cake recipe and the garnish; one will be used mainly for zest.

Preheat oven to 325 degrees. In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside. In a small bowl mix together 2/3 cup sugar and the flour and set aside. In another bowl mix together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well. In yet another bowl combine the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough. Using a rubber spatula, fold the beaten egg whites into the lemon—egg yolk mixture.

Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown. The individual cakes will consist of 2 distinct layers, cake and pudding. If you prefer a more cakelike texture throughout, bake longer and let them brown a bit. Remove from the oven and immediately take the ramekins out of the water bath. Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.

Garnish:
1/2 cup whipping cream (or heavy cream)
juice of 1/2 regular orange
1 tablespoon plus 1 teaspoon sugar
zest of 1 Meyer lemon
2 blood oranges, peeled and cut into clean segments (a pint of any type of fresh berries may be substituted) Note: Blood oranges have bright red interiors and are sweet-tart.

Whip cream and a teaspoon of the sugar together and set aside. Put the orange juice, the remaining sugar, and the lemon zest in a bowl and stir to mix. Add blood-orange segments.

To serve, garnish the chilled cakes with a dollop of whipped cream and arrange the sweetened orange segments around them. Serves 6.

Pat's notes: These pudding cakes are yummy. Sometimes I leave them in the oven a bit longer to become more cake-like. Don’t have the recommended souffle dishes so I use 4 oz. ramekins which yield 10-12 pudding cakes.

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