mariadnoca
Moderator
Omg, how did you know I was looking at a Clementine version? Is yours based on this? >>
http://www.feastie.com/recipe/smitten-kitchen/clementine-cake
http://www.feastie.com/recipe/smitten-kitchen/clementine-cake
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ISO: ISO Dessert ideas for pasta sauce tasting event...
- Thread starter mariadnoca
- Start date
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No...the lemon version was from an Italian restaurant years ago...ingredients but no instructions.
I did try 2 lemons + one (normal) orange once and thought it was much more bitter than the 3 lemon version. That surprised the dickens out of me. I was expecting the same vibrant orange flavor that I got from the boiled lemons. But all I got was a bitter orange taste. Maybe there was a lot more pith/segment skin on the orange than on the lemon?
I did try 2 lemons + one (normal) orange once and thought it was much more bitter than the 3 lemon version. That surprised the dickens out of me. I was expecting the same vibrant orange flavor that I got from the boiled lemons. But all I got was a bitter orange taste. Maybe there was a lot more pith/segment skin on the orange than on the lemon?
mariadnoca
Moderator
Hummm, maybe clementines are thinner skinned or something.
mariadnoca
Moderator
Here's what I'm ending up making: Ricotta Pound Cake, Lemon Curd, brownies and...
First, thank you all for your wonderful suggestions!
Ok, after much hemming and hawing for some unknown reason I have a plan.
I really wanted to do a lemon tart, but I don't happen to have a tart pan and I'd have to go to the worst mall to get to the only place with one in stock. Then I'd need to make several because: only one pan and 20+ people. Also, the panna cotta and some other ideas would need to take up space in my SIL's fridge, so nixed that.
So to still put some Meyer lemons off my tree to use, and a nod to the Italian theme, I'm making a couple of Ricotta Pound Cakes from Dolce Italiano that Traca recommended served with Lemon Curd and sliced fresh strawberries. I'll likely make a few chocolate covered ones as garnish for the platter too.
In addition, a batch of kid friendly Baker's One Bowl Brownies cut into heart shapes as an homage to Valentine's weekend.
As for my non-dairy person, I'm going to make either strawberry/lime or raspberry sorbet, or a coffee granita (or maybe the granita too as it's been awhile since I've made some and now I'm kinda craving it). The sorbets/granitas/curd are super easy to make in the Vitamix, so that'll be easy-peasy.
Already hit the store, to tomorrow we bake! Thanks everyone!
First, thank you all for your wonderful suggestions!
Ok, after much hemming and hawing for some unknown reason I have a plan.
I really wanted to do a lemon tart, but I don't happen to have a tart pan and I'd have to go to the worst mall to get to the only place with one in stock. Then I'd need to make several because: only one pan and 20+ people. Also, the panna cotta and some other ideas would need to take up space in my SIL's fridge, so nixed that.
So to still put some Meyer lemons off my tree to use, and a nod to the Italian theme, I'm making a couple of Ricotta Pound Cakes from Dolce Italiano that Traca recommended served with Lemon Curd and sliced fresh strawberries. I'll likely make a few chocolate covered ones as garnish for the platter too.
In addition, a batch of kid friendly Baker's One Bowl Brownies cut into heart shapes as an homage to Valentine's weekend.
As for my non-dairy person, I'm going to make either strawberry/lime or raspberry sorbet, or a coffee granita (or maybe the granita too as it's been awhile since I've made some and now I'm kinda craving it). The sorbets/granitas/curd are super easy to make in the Vitamix, so that'll be easy-peasy.
Already hit the store, to tomorrow we bake! Thanks everyone!
I love that pound cake. If your ricotta is super wet, drain off what liquid you can. Others
have tried it and it's best with a dry ricotta. I use Precious brand and never have to drain it. Other ricottas are a bit more watery and that extra liquid can cause the cake to sink. Just drain it, maybe let it sit on some paper towels for a bit, then proceed. You'll be fine.
If there's any pound cake left over (doubt it!), try it toasted. It's really good that way too.
have tried it and it's best with a dry ricotta. I use Precious brand and never have to drain it. Other ricottas are a bit more watery and that extra liquid can cause the cake to sink. Just drain it, maybe let it sit on some paper towels for a bit, then proceed. You'll be fine.
If there's any pound cake left over (doubt it!), try it toasted. It's really good that way too.
mariadnoca
Moderator
I saw your note and went to Safeway so I could get the Precious brand (also a Q)...
I'm excited to try this!
My only worry is that 2 pound cakes and a batch of brownies won't be enough for 20, but given they will be eating spaghetti and salad I was thinking maybe not everyone will want dessert.
Do you think it's enough?
I'm excited to try this!
My only worry is that 2 pound cakes and a batch of brownies won't be enough for 20, but given they will be eating spaghetti and salad I was thinking maybe not everyone will want dessert.
Do you think it's enough?