Posts Tagged lemon

Meyer Lemon Yogurt Cake

Tomorrow morning, I will wake up long before the sun comes up and I will drag my sleepy self to the airport. Clad in borrowed snow boots and a down coat, I’ll board a plane to Minneapolis.

It was -26 in Minneapolis earlier this week. I can’t even imagine what that kind of cold feels like, honestly. I certainly don’t have the clothing for such temperatures. I’ve cobbled together a borrowed wardrobe of snow clothing and I’m hoping for the best. I may just hole up in the Mall of America for the week. (I can subsist on Cinnabon and roller coasters!)

Meyer Lemon Yogurt Cake | Rosemarried.com

It should go without saying that Minnesota in March is not my dream vacation. But, my middle sister now lives in Minneapolis and she’s turning the big 3-0 this week. She insisted that she had to have both of her sisters with her on her 30th, and so we agreed to make the trek to the frigid Midwest.

Since there doesn’t seem to be a whole lot of sunshine in my immediate future, I decided to make my own sunshine in the kitchen. One of the best things about winter is the abundance of citrus. Even on the darkest and gloomiest of days, the mere scent of citrus brightens my spirits.

This cake is the perfect remedy for wintertime blues. It’s decidedly simple, and the Meyer lemons truly shine through the batter. If you need a little sunshine in your life, I suggest you give this cake a try.

Meyer Lemon Yogurt Cake | Rosemarried.com

Meyer Lemon Yogurt Cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain yogurt
  • 1 cup plus 1 tablespoon white sugar
  • 3 large cage-free eggs
  • 1 tablespoon grated Meyer lemon zest (approximately 2 Meyer lemons)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup powdered sugar
  • 1/3 cup plus 1 tablespoon freshly squeezed Meyer lemon juice
  • 1/2 vanilla bean, split and seeds scraped

Instructions

  1. Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. In a small bowl, sift together the flour, baking powder, and salt. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, 1 tablespoon lemon juice, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next, fold the vegetable oil into the batter until it is combined.
  3. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick placed in the center comes out clean.
  4. Meanwhile, in a small pan, combine 1 tablespoon of sugar, the remaining lemon juice, and the vanilla bean seeds. Heat over med-low, until sugar dissolves and mixture is clear. Remove from heat.
  5. When the cake is done, remove from the oven and allow to cool in the pan for a few minutes. Remove from pan and place on a baking rack. Pour the glaze over the cake and allow it to soak in. Allow to cool before serving.

Notes

Adapted from Smitten Kitchen

http://rosemarried.com/2014/03/04/meyer-lemon-yogurt-cake/

Lemon Ricotta Pancakes with Fresh Blueberry Syrup

I spent this past weekend in a little cabin on the Umpqua river, cooking up a storm for the Juliet Zulu retreat. My lovely and talented friend Adriana joined me in this cooking adventure, and she was the best cooking partner I could ask for. We worked our tails off, but everything turned out beautifully. It was a blur of cooking, cleaning, laughter, sunshine, and s’mores.

I made these pancakes on the first morning of the retreat, and they were everything I hoped they would be. They were light and lemony, with just the right amount of moisture and density from the ricotta. The blueberry syrup was fresh and warm and was the perfect compliment to the pancakes. (This might be my new favorite breakfast.)

I can’t say this weekend was easy, but it was good. I’m thankful that Juliet Zulu trusted me to feed them for an entire weekend, and I’m extremely thankful that I had such a great cooking companion.

I couldn’t have done it without you, Adriana!

Photo by Natalie Bosteder

Photo by Natalie Bosteder

Lemon Ricotta Pancakes with Warm Blueberry Syrup

Serving Size: Makes 10-12 small pancakes

Ingredients

  • For the pancakes:
  • 1 cup whole milk ricotta cheese
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 3/4 cups all purpose flour
  • 1.5 tablespoons sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup whole milk
  • 3 eggs, divided
  • 1/2 teaspoon vanilla
  • Zest of 1 lemon
  • For the blueberry syrup:
  • 1 pint of blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup sugar
  • 1/2 teaspoon nutmeg

Instructions

  1. To make the syrup:
  2. Combine the blueberries, 3/4 cup of sugar, nutmeg, and 1 teaspoon of lemon zest in a small pot. Heat over med-low and stir to combine. Allow the blueberry mixture to come to a slow boil and reduce the heat to low. Allow the mixture to simmer for at least 15 minutes (until it reaches a syrupy consistency). Set aside until use. (Taste and add more sugar if needed.)
  3. To make the pancakes:
  4. If using somewhat watery or runny ricotta, strain the ricotta with cheesecloth (or a mesh strainer) for 30 minutes prior to using. (The ricotta I used was thick & dry, so I skipped this step.)
  5. Whisk together the flour, baking powder, sugar, sand salt. In a separate bowl, whisk together the ricotta, milk, egg yolks, vanilla, and lemon zest.
  6. In a third bowl, beat the egg whites with an electric mixer until soft peaks form.
  7. Gently combine the dry ingredients with the ricotta mixture. Using a spatula, fold the egg whites into the batter and stir until the mixture is just combined.
  8. Heat a griddle over medium-high heat and brush the surface with butter. Using a ladle or measuring cup, pour the batter into small circles on the hot griddle. When bubbles begin to form, flip the pancakes. (About 2-3 minutes per side). Adjust griddle heat if needed.
  9. Serve pancakes warm, with blueberry syrup.

http://rosemarried.com/2013/07/25/lemon-ricotta-pancakes-with-fresh-blueberry-syrup/

Farro and Asparagus Salad with Goat Cheese and Lemon

I’ve been in a fog for nearly a week now. My nose is stuffed up, my throat is sore, and my head aches. I’m not sure if this is a cold, a sinus infection, allergies, or a combination of all three. Whatever it is, it isn’t particularly enjoyable.

I’ve had the hardest time writing this post, simply because food simply doesn’t sound good. I can’t taste anything and I can’t smell anything. It’s all a little bit pathetic.

I made this salad before I got sick — back in the good ole days when I could taste and smell and enjoy. It was bright and lemony and full of the flavors of spring. It was lovely.

I’m sure I’ll feel better in no time, and that food will taste good again. For now, I’ll have to live vicariously through all of you. If you happen to make this dish, I just ask that you take a moment and savor it.

Enjoy the flavors of spring for me, please. :)

Farro and Asparagus Salad with Goat Cheese and Lemon

Serving Size: 4 as a

Ingredients

  • 2 cups cooked farro
  • 1 pound asparagus
  • 1/4 cup goat cheese crumbles
  • 1/4 cup toasted hazelnuts, roughly chopped
  • 1/4 cup (or more) hazelnut or olive oil
  • The juice and zest of 1 lemon
  • 1.5 teaspoons minced chives
  • Salt & pepper, to taste

Instructions

  1. First, cook the asparagus. Bring a medium or large pot of water to a boil. While the water is heating, trim the woody ends off the asparagus. Cut asparagus into 1″-2″ pieces. When the water comes to a boil, place asparagus pieces in the boiling water and cook for 2-3 minutes. Remove from boiling water and plunge into an ice bath (or rinse with cold water). Drain asparagus, pat dry, and set aside.
  2. To make the dressing — mix together lemon juice, olive oil (or hazelnut oil), chives, salt, and pepper. Toss the farro, asparagus, and hazelnuts together in a shallow bowl. Pour dressing over the farro mixture, and stir to coat. Gently stir in goat cheese crumbles and lemon zest. Taste, and adjust seasonings if needed.

Notes

Adapted from The Kitchn

http://rosemarried.com/2013/05/25/farro-and-asparagus-salad-with-goat-cheese-and-lemon/

Lemon Basil Hummus

Despite all of my best efforts to simplify my life, I must be honest with myself that my life is not, in fact, simple.

No, it’s quite the opposite. Mind you, I am not complaining. My life may be busy, but it is busy and full of wonderful things. I am blessed.

In times such as these, I find myself relying on the simplest of recipes. You know, the kind of recipes that call for very few ingredients and take very little time or energy to throw together.

Hummus is probably my favorite of all my busytime recipes. (I just made up that word and I rather like it. Busytimes!) It’s comforting and nourishing. It can be made a million different ways, with a million different flavor combinations.

It is the best snack food.

Of all the hummus variations I’ve tried lately, I think this is my favorite. It’s bright and refreshing, full of flavor and lemony zing. A big thank you to Bean a Foodie for the idea!

Lemon and Basil Hummuse | Rosemarried

Lemon Basil Hummus

Ingredients

  • 2 cans chickpeas, rinsed and drained
  • 1 heaping tablespoon tahini sauce*
  • The juice of 1 lemon
  • Salt & pepper, to taste
  • 1 clove or garlic
  • 1 heaping cup of basil leaves, stems removed
  • 1/2 cup olive oil
  • *Note: if using straight tahini paste, mix vigorously with a few tablespoons of water until the paste is smoothy, creamy, and lighter in color.

Instructions

  1. Place all ingredients (except the olive oil) into a food processor. Pulse to combine.
  2. While the food processor is running, slowly drizzle in the olive oil, stopping occasionally to scrape down the sides of the bowl. Continue adding oil and blend until the hummus is smooth and creamy (or until it reaches desired consistency). Note: if you want to use less oil, you may substitute a few tablespoons of water for olive oil.
  3. Taste, and adjust seasonings if necessary. Garnish with a drizzle of olive oil, a sprinkle of sea salt, and a basil leaf. If not consuming immediately, store hummus in an airtight container in the fridge. Will keep for a week (or more).

Notes

Adapted from Bean a Foodie

http://rosemarried.com/2013/04/17/lemon-basil-hummus/

Strawberry Lemon Ginger Ale Pops: Recipe Swap

When life hands you lemons – or a vintage recipe for Lemon Sponge Pie – make popsicles. (That’s what I always say, anyway…)

For this installment of the Recipe Swap, Christianna from Burwell General Store selected a recipe for Lemon Sponge Pie. The recipe actually looks pretty great (unlike the infamous “Ham Snails“), but I just couldn’t bring myself to bake a pie.

It doesn’t get hot in Portland very often, but when it does the whole city shuts down. We all turn into whiny, melty puddles. It’s a bit pathetic, really.

That being said, I am guilty of being a whiny, melty puddle this week. It was 102 degrees! There was zero chance I was going to turn on my oven. So, I turned Lemon Sponge Pie into Strawberry Lemon Gingerale Pops. I was really pleased with the results.

They were frosty, tangy, refreshing, and delicious – the perfect cure to my summertime woes.

STRAWBERRY LEMON GINGER ALE POPS
(Inspired by this recipe from What I Do)
Makes 4 popsicles

Ingredients:
1 bottle good quality ginger ale or ginger beer
1 pint of lemon sorbet, softened (Note: you will have sorbet leftover!)
6-8 strawberries, stems removed and diced
1 teaspoon grated fresh ginger
1 teaspoon lemon zest

Method:
In a small bowl, mix together the diced strawberries, lemon zest, and grated ginger.

Place a spoonful of the strawberry mixture in each popsicle mold. Pour a bit of ginger ale (slowly, as it will fizz!) over the mixture, and top with a dollop of lemon sorbet. Repeat with each mold – strawberries, ginger beer, sorbet – until each is nearly full. Leave a very small amount of headspace at the top. Place lids/sticks the in the molds and freeze overnight.

And, please see below for the other creative contributions to this month’s recipe swap!



Lemon Thyme Bruschetta

And now, I would like to present to you: the easiest (homemade) appetizer on the planet.

Once again, the lovely folks at The Kitchn posted a recipe that I couldn’t live without making. The day they posted this recipe, I promptly went home and made it for dinner. I just had to have it! And, as usual, The Kitchn did not fail me and the bruschetta was fantastic. I don’t mean to belabor the point, but sometimes I think the editors at The Kitchn are inside of my brain. I want to make everything they post! If you don’t check The Kitchn often, you really should. Especially during this time of year, they have great gift ideas, holiday meal plans, stories, tips, tricks, and recipes. I just love it.

But, back to the task at hand.

So this lemon thyme bruschetta – aka the easiest appetizer on the planet – also happens to be really tasty and works nicely as a holiday appetizer. The ingredients are simple, fresh and elegant – and the preparation is minimal. And since this time of year tends to be hectic, I welcome a quick and delicious appetizer that will impress the masses at the various holiday parties I’m supposed to attend. Or you can skip sharing it with others altogether and just have it for dinner one cold winter evening? Not that I would ever do such a thing. :)

All that to say, lemon + ricotta + thyme + honey + bread = perfection. Happy munching!

Lemon-Thyme Bruschetta
(Adapted from The Kitchn)

Ingredients:
1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
2 tsps lemon juice
Salt (*A smoky or black Hawaiian seat salt is best, but if you don’t have any regular salt will do!)
Freshly cracked black pepper
Honey
1.5 tablespoons fresh thyme, finely chopped

Preheat the oven to 425 degrees F.

Mix together ricotta, lemon zest, lemon juice, and 1/2 of the thyme. Season with salt and pepper to taste. Set aside.

Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned ricotta. Drizzle with honey, sprinkle with thyme. To make it extra pretty, grate a small amount of lemon zest over the top. Serve warm.