#lemon recipe

[brunchbinch]

Lemon-blueberry donuts (x)

[abramsbooks]

RECIPE: Lemon Pudding-Soufflé (from In Praise of Home Cooking by Liana Krissoff)

This was my mom’s go-to pudding-like dessert for a long time, and probably one of my all-time favorites. Fluffy “soufflé” topping a tart warm custard; it isn’t beautiful or fancy, but if you love lemon there are few better ways to enjoy it.

Serves 6

5 tablespoons (70 g) unsalted butter, at room temperature

1 cup (200 g) sugar

3 large egg yolks, plus

6 large egg whites

1/3 cup (75 ml) lemon juice

2 teaspoons finely grated lemon zest (from about 2 lemons)

¼ cup (45 g) all-purpose flour

1 cup (240 ml) half-and-half

Pinch of cream of tartar

PRACTICE SKILLS

Using an electric mixer

Folding beaten egg whites into a yolk mixture

Baking in a hot water bath (a bain-marie)—setting it up on the hot oven rack and pouring boiling water into the larger pan. Removing the bain-marie from the hot oven

Preheat the oven to 350°F (175°C). Find a deep 8-inch (20 cm) square baking dish (or a 2-quart round soufflé dish) and a larger baking dish or pan that the smaller dish fits into—a 9 by 13-inch (23 by 33 cm) one works well. Use about 1 tablespoon of the butter to very generously butter the smaller baking dish all the way up the sides. Set the small baking dish inside the larger dish. Put a kettle of water on to boil.

In a deep bowl, using an electric mixer with the beater attachments, beat the remaining butter and the sugar together until thoroughly combined. Beat in the 3 egg yolks one at a time, then continue beating until the mixture is pale yellow. Gradually beat in the lemon juice and zest, then the flour and half-and-half, scraping the side of the bowl a couple times so everything is smooth and well incorporated. Set aside.

Switch to a whisk attachment on the electric mixer. Put the 6 egg whites in a clean, dry, deep bowl. Whisk until foamy, then add the cream of tartar and continue to whisk until firm peaks form (when you lift the whisk, the whites should stand up straight in a peak and not flop over). Use a rubber spatula to stir about one-third of the whites into the egg yolk mixture, then add half of the remaining whites and gently fold them in until mostly combined. Fold in the remaining whites until just combined and no large clumps of whites remain in the batter. Scrape the batter into the buttered baking dish.

With potholders, carefully pull the center rack partway out of the oven. Place the small baking dish (in the large dish) on the rack and carefully pour hot water from the kettle into the large dish until it comes about 1 inch (2.5 cm) up the sides of the small dish. Gently slide the rack back into the oven and close the door. Bake for about 50 minutes, until puffed up and evenly browned on top. Remove both baking dishes from the oven, taking care not to spill the hot water, then lift the small dish onto a wire rack and let cool for 20 minutes. Scoop portions of the soufflé (and the soft pudding underneath) into dishes and serve warm.

Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes

Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking—fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and everyone who has gotten tired of those absurdly labor-intensive recipes.

To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived.

In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

For more information, click here.

[thoughtportal]

Lemons! Limes! Oranges! You can do this with pretty much all citrus! Candied Lemon Peel 2 cups water 2 cups white sugar The peels of 3 lemons

{watch}

[nelsonangelica]

Cauliflower with Capers and Lemon This simple recipe for cauliflower that pairs well with fish is made interesting by the tart lemon, salty capers, and nutty Parmesan cheese.

[marinawood]

Easy Baked Fish with Lemon For this quick and simple recipe, any kind of fish fillet can be used. The fish is baked in the oven with seasoned bread crumbs, butter, parsley, and lemon zest.

[wtvox]

Recipe for Slow Cooker Whole Chicken with Lemon Make your own rotisserie chicken using a whole chicken, some lemon juice, and your slow cooker instead of purchasing one that has been sitting for hours in the grocery store's warmer. 1/2 teaspoon poultry seasoning, 1 roasting chicken, 1 lemon, 1 tablespoon dried parsley, 1/4 teaspoon ground paprika, 1/2 cup chopped onion, 1 cup baby carrots, 1 tablespoon salted butter or more as needed, 1/4 teaspoon ground thyme, 1/2 teaspoon kosher salt

[legid]

Olive Oil Roasted Eggplant with Lemon Recipe Easy roasted eggplant slices are quickly baked in the oven with olive oil for a tasty side to a healthy meal or a satisfying standalone main dish. 3 tablespoons extra virgin olive oil, salt and pepper to taste, 2 tablespoons fresh lemon juice, 1 large eggplant

[konashi-yukai]

Recipe for Moroccan Chicken with Saffron and Preserved Lemon Saffron, preserved lemon, and cumin seed are Moroccan flavors that are infused into slow-braised chicken thighs, which are typically served with couscous or rice. 1/4 cup olive oil or to taste, 4 large chicken thighs, 3 cloves garlic minced, 1/2 preserved lemon pulp discarded and thinly sliced, 2 cups water or as needed, 16 saffron threads, 1 white onion chopped, salt and ground black pepper to taste, 1/4 cup olives or to taste, 2 artichoke bottoms chopped, 1 teaspoon ground turmeric, 1/4 cup coarsely chopped parsley, 2 tablespoons olive oil or as needed, 1 teaspoon cumin seeds

[kjonesgifs]

Recipe for Cauliflower with Capers and Lemon This simple recipe for cauliflower that pairs well with fish is made interesting by the tart lemon, salty capers, and nutty Parmesan cheese.

[happymapping]

Olive Oil Roasted Eggplant with Lemon Easy roasted eggplant slices are quickly baked in the oven with olive oil for a tasty side to a healthy meal or a satisfying standalone main dish.

[dorisconquered]

Recipe for Olive Oil Roasted Eggplant with Lemon Olive oil is quickly baked in the oven with simple roasted eggplant slices to make a tasty side dish for a balanced meal or a filling main dish on its own.

[brunchbinch]

Lemon Earthquake Cake (x)

[duc-tran]

Recipe for Broccoli Risotto with Cream and Lemon This rich and creamy broccoli risotto with garlic, white wine, freshly grated Parmesan and a hint of lemon is guaranteed to impress your guests! 2 tablespoons chopped fresh chives, 1/2 large sweet onion finely chopped, 5 cups hot chicken broth, 4 cloves garlic chopped, 1 tablespoon grated Parmesan cheese, 1/2 cup dry white wine, 2 tablespoons olive oil, 1.5 tablespoons grated Asiago cheese, 3 tablespoons butter, 2 tablespoons lemon juice, 1 cup heavy cream, 1.5 cups Arborio rice, 3 cups cooked broccoli florets, salt and pepper to taste

[snooza]

MASA SABLEÉ. LEMON PIE

MASA

INGREDIENTES

+150gr manteca

+100gr azúcar común o glass

+5gr sal fina

+Ralladura de medio limón

+60gr yemas (aprox. 3 yemas)

+250gr harina 0000

PROCEDIMIENTO

Batir la manteca en estado pomada con el azúcar hasta blanquear.

Perfumar con la ralladura.

Agregar el huevo e intregrar hasta formar una masa lisa.

Tamizar harina con la sal. Raelizar una corona y disponer el batido en el centro.

Unir los componentes sin amasar, con la ayuda de dos cornet o espátulas.

Fresar la masa una o dos veces.

Formar un cuadrado, cubrir con film y refrigerar.

Hornear a 180º en horno precalentado aproximadamente 20/25 minutos en molde enmantecado y enharinado.

Dejar enfriar para desmoldar.

CREMA PASTELERA DE LIMÓN.

INGREDIENTES

+125cc leche

+50gr azúcar común

+15gr almidón de maíz

+40cc jugo y ralladura de limón (por separado)

+7gr manteca

+20gr yema (1 yema)

+10cc agua

PROCEDIMIENTO

Poner a calentar la leche con la ralladura de limón y la mitad del azúcar.

Por otro lado mezclar el resto del azúcar con el agua, jugo de limón, el almidón y la yema.

Cuando la leche rompa hervor, colocar sobre la mezcla de yema sin dejar de mezlar.

Volver la preparación al fuego y cocinar hasta 1 minuto después de que rompa hervor.

Agregar la manteca hasta integrar completamente.

Pasar a un bowl y cubrir con pale film en contacto.

Refrigerar hasta su uso.

MERENGUE ITALIANO.

INGREDIENTES

+60gr claras de huevo (aprox. 2)

+120gr azúcar común

+30cc agua

PROCEDIMIENTO

Colocar en una olla el agua y el azúcar y calentar haciendo un almíbar.

Cuando el mismo empiece a burbujear, empezar a batir las claras hasta que estén espumosas.

Cuando la temperatura del almíbar llegue a 118º verter en forma de hilo sobre las claras sin dejar de batir.

Agregar unas gotas de jugo de limón y continuar batiendo hasta sentir el bowl frío.

+TIP: para saber si el almíbar está en la temperatura correcta, colocar una bolita de este sobre agua fría, si se logra formar una bolita con los dedos está listo. No debe ser un caramelo.

[homequeen-123]

How to make tasty south indian style lemon rice (எலுமிச்சை சாதம்) recipe?

[wearethemakersofmanners]

Easy Baked Fish with Lemon Recipe You can use any kind of fish fillet for this quick-and-easy recipe. The fish is covered with seasoned bread crumbs, butter, parsley, and lemon zest and baked in the oven.