Rose Story Farm Lemon Cake

 

This is the delicious Rose Story Farm lemon cake recipe using lemons picked from our citrus trees. Patti bakes them fresh the night before for guests in a rose shaped bundt pan.

Cake Mix Ingredients
3 cups flour, sifted

1 cup butter, softened
2 cups granulated sugar
3 eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Lemon Glaze Ingredients
2 tablespoons butter, softened
1 cup confectioner's sugar
1 and 1/2 tablespoons fresh grated lemon rind, packed
2 tablespoons fresh lemon juice

Directions:
Cream 1 cup of butter until light and fluffy. Slowly add 2 cups
sugar and continue beating until light and fluffy. Blend in 3 eggs,
one at a time.

Sift together 3 cups of flour, 1/2 teaspoon of baking soda and 1/2
teaspoon of salt. Add the flour mixture alternately with 1 cup
buttermilk to the creamed mixture, beating after each addition.
Mix in 2 tablespoons of fresh grated lemon rind and 2 tablespoons
fresh lemon juice. Pour batter into greased and floured bundt pan.

Bake in preheated 325 degree oven for approximately 1 hour and
10 minutes.

To prepare the glaze, blend together 2 tablespoons butter and 1
cup sifted powdered sugar. Mix in 1 tablespoon fresh grated
lemon peel and 2 tablespoons fresh lemon juice, a little at a time
until desired consistency.

Enjoy!

Slow-Roasted Lamb Shoulder And Root Vegetables & Gremolata

Slow-Roasted Lamb Shoulder and 

Root Vegetables & Gremolata

Lamb shoulder is an affordable cut of a pricey meat. When slow-roasted—here with herbs, lemon and honey—it emerges from the oven deeply flavoured and incredibly succulent. Throw in a bed of carrots and potatoes plus a zesty gremolata finish, and you’ve got a comforting one-pan meal, perfect for a casual winter gathering.  Serves 6
Ingredients:
Gremolta
1 cup (250 mL) packed flat-leaf parsley leaves
2 cloves garlic, grated on rasp
Finely grated zest of 1/2 lemon
1 tbsp (15 mL) fresh lemon juice, plus more as needed
1/2 cup (125 mL) extra virgin olive oil
Salt and freshly ground pepper to taste

Lamb

1 head garlic, broken into individual cloves, divided

10 sprigs fresh thyme

10 sprigs fresh oregano

5 tbsp (75 mL) olive oil, divided

2 medium-size shallots, finely diced

2 tbsp (30 mL) thyme leaves, finely chopped

1 tbsp (15 mL) dried oregano

1 tsp (5 mL) ground coriander

1/4 tsp (1 mL) dried chili flakes

Finely grated zest of 1 1/2 lemons, divided

4 tsp (20 mL) fine sea salt, plus more to taste

Freshly ground pepper to taste

6 lb (2.72 kg) boneless lamb shoulder

3/4 cup (175 mL) chicken broth

3 tbsp (45 mL) honey, divided

1 tbsp (15 mL) fresh lemon juice

1 lb (455 g) carrots, peeled and cut into 1-inch (2.5-cm) batons

2 lbs (905 g) Yukon Gold potatoes, cut into 1-inch (2.5-cm) chunks.

Directions
Gremolata, place parsley in a small food processor. Pulse until finely chopped. Add remaining ingredients and pulse a few more times until combined. Taste and adjust salt and lemon. Transfer to an
airtight container. Refrigerate up to 2 days—it improves in flavour as 

it mellows. Serve at room temperature.
Lamb
Preheat oven to 325°F (163°C).

Peel and mince 3 garlic cloves. Place in a ramekin. Put remaining unpeeled garlic cloves in centre of a roasting pan along with thyme and oregano sprigs. Set aside.

In a medium-size frying pan, heat 2 tbsp (30 mL) olive oil over medium heat. When it’s hot, add shallots and minced garlic. Cook, stirring regularly, until they start to soften, about 3 minutes.

Reduce heat if they start to brown. Remove from heat and stir in chopped thyme, dried oregano, coriander, chili flakes, zest of 1 lemon, 4 tsp (20 mL) salt and pepper. Stir to form a paste. Set aside. 

Score fat on lamb, being careful not to cut into meat. Open up shoulder and trim and discard large pockets of fat. Spread half of shallot mixture over inside, using your fingers to push it into crevices. Roll shoulder back up and spread remaining shallot mixture over exterior. Using butcher’s twine, tie it into a tight roll and place it in roasting pan, fat side up, on top of herbs and garlic. Pour chicken 

broth around lamb and cover with a double layer of foil. Transfer to oven. Cook for 2 hours.

While lamb is roasting, heat 2 tbsp (30 mL) honey, lemon juice, remaining zest and a small pinch of salt over low heat. Warm, stirring, until just combined. Set aside.

In a large mixing bowl, toss carrots with 1 tbsp (15 mL) olive oil and remaining 1 tbsp (15 mL) honey. Season with salt and pepper.

When roast is at the 2-hour mark, remove from oven and carefully remove foil. Baste lamb with pan juices. Spoon off excess liquid in pan, leaving about 1/8 inch (3 mm). Evenly distribute carrots around lamb.

Using carrot bowl, toss potatoes with remaining 2 tbsp (30 mL) oil, salt and pepper. Spread evenly around lamb. Brush honey-lemon glaze over lamb. Roast, uncovered, until vegetables are fork-tender, lamb is deeply browned, and meat easily pulls away with a fork—an instant-read thermometer inserted in centre should read at least 175°F (79°C). Transfer lamb to a cutting board to rest.

Return vegetables to oven and raise heat to 450°F (232°C). Once vegetables have been in oven for 15 more minutes, remove.

Remove and discard string from lamb. Slice or shred the lamb and serve with roasted veggies and gremolata.  Serves 6

Sunrise Lentil Soup With Lemon And Dill

Sunrise Lentil Soup With Lemon And Dill

From the Rancho Gordo Kitchen an easy recipe to kick off your New Year with good luck and good taste from The Rancho Gordo Kitchen.
Ingredients:

2 tablespoons EVOO

1/2 white or Yellow onion

2 garlic cloves, minced

1 celery stalk, diced

1 large carrot, diced

1 teaspoon cumin seeds

1/2 pound uncooked Rancho Gordo lentils, picked over and Rinsed

2 to 3 tablespoons fresh lemon juice

1 teaspoon Kosher salt, or to taste

Freshly ground pepper

Freshly grated lemon zest from 1 lemon,

Chopped fresh dill for serving

Crumbled Feta for serving (optional)

Directions

In a large soup pot, heat the EVOO over medium-low heat,   Add the onion, garlic, celery, carrot and cumin, and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minute.

Add 5 cups of water and the lentil to the pot.  Increase the heat to high and cover the pot, and bring to a boil.  Uncover, reduce the heat, and simmer, stirring occasionally, until the lentils are tender,  

45 minutes.  Some will fall apart during cooking.

Stir in 2 tablespoons lemon juice, and season with lemon juice to taste.  Serve hot, drizzled with lemon zest, dill, and feta, (if using).

Cook's Notes: I used Rancho Gordo's Pulugia Lentils which are a very small but tasty lentil.  With the lid off during the simmer, most of the liquid was lost to evaporation and absorption.  I had a pot of cooked lentils. I added almost two cups of water as I prefer a broth with my soup.  In my next pot I will add the salt when I add the vegetables.  If the vegetables are not cooked with seasoning,  when added after cooking the flavors do not have the depth.  

Also, don't overlook adding the dill.  The flavor it imparts adds so much to this soup!  DJM

The Winter No-Gria

The Winter No-Gria

Guests who are forgoing alcohol can still raise a toast with this lovely-hued mocktail, designed especially for the season. You can make it more of a punch by adding additional fruit, such as pomegranate seeds or chopped grapes.
Ingredients:
4 oz white grape juice
1 oz chamomile tea
1/4 oz fresh lemon juice
1/4 oz Simple Syrup (recipe follows)
2 oz pomegranate juice
1 tbsp (15 mL) chopped green or red apple
Directions

Add all ingredients to a small glass bottle. Can be sealed and chilled for up to 1 week. To serve, empty contents into a glass with ­ice.
Makes 1 serving

Asparagus Cooked In Cream And Parmesan

Asparagus Cooked In Cream And Parmesan

This rich, cheesy side dish cooks the asparagus directly in the sauce for a simple one-pan wonder. It can easily be adjusted and tossed with pasta for Asparagus Alfredo (recipe follows). Serves 4 as a side dish

Ingredients:
1 lb (455 g) asparagus, tough ends trimmed, bottom third peeled (if needed)
3/4 cup (175 mL) whipping cream
Salt to taste
1/3 cup (80 mL) finely grated Parmesan
1/2 tsp (2 mL) fresh lemon juice
1 tbsp (15 mL) finely sliced chives
Freshly ground pepper to taste

Directions:
In a lidded pan large enough to accommodate all the asparagus in one layer, place asparagus, cream and salt. Bring to a boil, cover and reduce heat to maintain a gentle simmer. 

Cook until asparagus is al dente, 2 to 3 minutes. Uncover and continue cooking until asparagus is tender, another 5 minutes.  Gently stir in Parmesan and lemon juice. Sprinkle with chives and pepper. Serve immediately.  

Serves 4 as a side dish

Asparagus Alfredo
Use recipe above, but increase cream to 1 cup (250 mL) and Parmesan to 1/2 cup (125 mL). While asparagus is cooking, boil 1 lb (455 g) fresh tagliatelle noodles in salted water. 

When asparagus is done, transfer to a serving platter, leaving sauce in pan. Drain pasta and toss in the cream sauce with 2 tbsp (30 mL) salted butter. Place noodles on top of asparagus. Sprinkle with chives, pepper and more Parmesan.
Serves 4

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Crispy Sesame Tuiles

 

Crispy Sesame Tuiles

I attended a holiday party pre-Thanksgiving.  I observed a tray and wondered what they might be.  The taste was slightly sweet and went well with champagne.  Thank you Anne Marie Hecht Brown for sharing the platter of Crispy Sesame Tuiles for all and also the recipe!

Ingredients:
¾ cup sesame seeds (3 ounces)
1 ¼ cups sugar
½ cup all-purpose flour
4 tablespoons unsalted butter (melted)
1 tablespoon Japanese sesame paste or tahini (at room temperature)
½ cup fresh orange juice
2 teaspoons fresh lemon juice
Black sesame seeds (for sprinkling)
Directions
In a food processor, finely grind the sesame seeds. In a medium bowl, whisk the ground sesame seeds with the sugar and flour. In a small bowl, whisk the butter with the sesame paste until smooth. Stir the orange and lemon juices into the flour mixture, then stir in the sesame butter until the batter is smooth. Cover and let stand at room temperature for 1 hour.

Preheat the oven to 350°. Line 2 large cookie sheets with parchment paper. Scoop tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Using an offset spatula, lightly spread the batter into 3-inch rounds of even thickness. Sprinkle a pinch of black sesame seeds on each tuile.

Bake the tuiles for about 10 minutes, until evenly golden. Remove from the oven and let the tuiles stand until firm, about 3 minutes. Using a metal spatula, transfer the tuiles to a rack to cool completely; if the tuiles stick to the pan and become too brittle to transfer, simply reheat them in the oven until pliable. Repeat with the remaining batter and black sesame seeds.

Preserved Lemon Aioli

Preserved Lemon Aïoli

Moroccan-style preserved lemons (and a bit of their brine) give this aïoli a depth of flavour you can’t get from fresh lemons. Look for them at gourmet food shops.   Makes 1 1/2 cups (375 mL)
Ingredients
2 large egg yolks
2 cloves garlic, grated
1 whole small preserved lemon, rinsed, seeded, chopped, about 4 tsp (20 mL)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) preserved lemon brine
1 1/4 cups (310 mL) canola oil
Salt to taste
Directions:
 In a food processor, combine egg yolks, garlic, preserved lemon, lemon juice and brine. Process until smooth and uniform. With motor running, add canola oil in a slow, steady stream until it is fully incorporated and emulsified. Taste and season with salt, if necessary. Transfer to an airtight container. Refrigerate up to 5 days.

Grilled Shrimp And Asparagus With Preserved Lemon Aioli

 

Grilled Shrimp and Asparagus with Preserved Lemon Aïoli

In this tasty dipping platter, shrimp are grilled then tossed in a caper-spiked green sauce for maximum flavor, while asparagus is thrown on the grill dry for the best texture. They’re both swiped in a thick aïoli amped up with preserved lemon. Adding baking soda to shrimp is an Asian technique that helps firm up the texture.   Serves 6 to 8

Directions and Ingredients:
Combine sugar and baking soda in a medium bowl. Add shrimp and toss to coat. Season with salt. Place shrimp in a colander set over a bowl for 1 hour at room temperature or in fridge for up to 3 hours.

Combine parsley, garlic and capers in a mini food processor, and pulse until well combined. Add 3 tbsp (45 mL) olive oil. Pulse, scraping down sides as needed, until you have a loose sauce. Season with salt to taste. Set aside.

Preheat grill on high heat.

While grill is heating, toss shrimp with 1 tbsp (15 mL) olive oil and thread tightly onto metal skewers. Grill shrimp until lightly browned and just cooked through, about 2 1/2 minutes per side. Remove from heat and drizzle with lemon juice.

Grill asparagus, turning occasionally, until the spears turn bright green and are beginning to soften, about 3 minutes. Transfer to a baking sheet. Toss with remaining 1 tbsp (15 mL) olive oil. Season with salt and pepper. Return to grill. Cook, turning occasionally, until lightly charred and tender-crisp, about 1 minute more. Transfer to a serving platter.

Remove shrimp from skewers into a bowl. Add green sauce and toss. Transfer to platter with asparagus and serve with Preserved Lemon Aïoli.
Preserved Lemon Aioli
Moroccan-style preserved lemons (and a bit of their brine) give this aïoli a depth of flavour you can’t get from fresh lemons. Look for them at gourmet food shops.
Ingredients:

2 large egg yolks
2 cloves garlic, grated

1 whole small preserved lemon, rinsed, seeded, chopped, about 4 tsp (20 mL)
1 tbsp (15 mL) fresh lemon juice
1 tbsp (15 mL) preserved lemon brine
1 1/4 cups (310 mL) canola oil
Salt to taste
Directions:
In a food processor, combine egg yolks, garlic, preserved lemon, lemon juice and brine. Process until smooth and uniform. With motor running, add canola oil in a slow, steady stream until it is fully incorporated and emulsified. Taste and season with salt, if necessary. Transfer to an airtight container. Refrigerate up to 5 days. Makes 1 1/2 cups (375 mL).

Chicken Scarpariello

 

SATURDAY, JUNE 10, 2023

Chicken Scarpariello

Chicken Scarpariello 

To make her Sunday-supper scarpariello—chicken sautéed in a tangy lemon glaze with bell pepper—Fran Parisi always uses a whole chicken cut into pieces, then cooks it on the stove for hours. Grace Parisi opts for faster-cooking boneless thighs and skips the bell pepper in favor of jarred Peppadews, sweet-spicy pickled peppers from South Africa, sold in many US supermarkets. 
Ingredients
8 small skinless, boneless chicken thighs (2 pounds)
Salt and freshly ground pepper
All-purpose flour, for dusting
1/2 cup extra-virgin olive oil
8 garlic cloves, halved lengthwise and lightly smashed
4 large rosemary sprigs, broken into 2-inch pieces
2 cups chicken stock or low-sodium broth
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1/2 cup Peppadew peppers or other pickled peppers, sliced

Directions:                                                                                    

Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, turning once, until browned and crusty on both sides, about 10 minutes. Add the garlic and rosemary and cook for 3 minutes, until the garlic is lightly browned. Transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl until emulsified. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes. Transfer the chicken and sauce to the platter and serve.

Serve with crusty bread.
Suggested Pairing: bright, cherry-rich Chianti Classico.

Sparkling Vanilla Lemonade

Sparkling Vanilla Lemonade 

Ingredients
Pitcher
3/4 cup simple syrup
1 cup fresh lemon juice
1 teaspoon pure vanilla extract
1 liter chilled club soda
ice filled glasses

Directions:
Cook in a small saucepan 1/2 cup water with 1/2 cup sugar over medium heat until sugar dissolves, about 4 minutes.  Let stand 10 minutes then add to the pitcher with fresh lemon juice and vanilla extract.

Fill glasses with ice. For maximum fizz, just before serving, fill glasses with sparkling water and add lemon syrup

Roasted Pears with Hazelnut Syrup And Candied Hazelnuts

I located this recipe on the site Epicurious.com. Bosc pears are available most months of the year. I have resorted to fewer baked goods when I need to serve dessert for a special occasion.

Roasted Pears with Hazelnut Syrup and Candied Hazelnuts Gourmet / November 1997

Yield: Serves 6 Ingredients 1 cup water 1 1/4 cups sugar 3/4 cup hazelnuts 1 tablespoon unsalted butter 6 firm-ripe Bosc pears (about 2 1/4 pounds total), stems intact 3 tablespoons hazelnut-flavored liqueur (preferably Frangelico) 2 tablespoons fresh lemon juice, or to taste 1 teaspoon vanilla extract *** Directions: In a small heavy saucepan simmer water with 1 cup sugar, stirring until sugar is dissolved. (Syrup may be made up to this point 2 days ahead and cooled completely before being chilled, covered.) * Preheat oven to 350° F and lightly butter a shallow baking pan. Coarsely chop hazelnuts. Stir nuts into syrup and simmer 1 minute. With a slotted spoon transfer nuts to baking pan, arranging in one layer, and reserve syrup. Cut butter into pieces. Bake nuts in middle of oven until golden brown, about 15 minutes. Immediately add butter to nuts, tossing to coat and separate, and with a spatula transfer nuts to a plate to cool (nuts will crisp as they cool). (Nuts may be candied 2 days ahead and kept in an airtight container in a cool, dry place. Reserved syrup may be kept, covered and chilled, 2 days.) * Lightly butter a shallow ovenproof kettle or casserole dish (about 12 by 2 1/2 inches). With a sharp knife trim a very thin slice from bottom of each pear to enable pears to stand upright. Dip and roll each pear in reserved syrup to coat completely. Transfer pears as coated to kettle, standing them upright, and sprinkle with remaining 1/4 cup sugar. Add liqueur, lemon juice, and vanilla to remaining reserved syrup and pour down side of kettle or casserole. * Roast pears, uncovered, in middle of oven until undersides are tender when pierced with a knife, about 30 minutes. * Arrange pears on a serving platter. Spoon syrup around pears and sprinkle with candied nuts. Serve pears warm or at room temperature.