Posts Tagged ‘Lemon’

Coconut Layer Cake

May 17th, 2011

This year was my first mother’s day with only one grandma.  Since it was also that same grandma’s birthday two days after the holiday, I decided to throw a special little party for her, my mom and my godmother.  Coconut is my grandma’s absolute favourite, so I scoured my cookbooks and the internet for just the right dessert.

Coconut Layer Cake

Everyone came over for afternoon tea and I served a fancy coconut layer cake with tea or blueberry lemonade.  The cake recipe came from Martha Stewart and the lemonade recipe can be found below.  The cake was a two day preparation, but still simple enough for a layer cake.  I’d never made seven-minute frosting before, but was quite pleased with how easily it came together and how lovely it looks once spread over a cake.  Turns out it was my great-grandmother’s signature icing, so maybe I have it in my genes.

Coconut Layer Cake

Blueberry Lemonade

1 cup frozen blueberries
1 cup fresh lemon juice
1/4 – 1/2 cup berry sugar
1 large bottle spring water

Using a blender, liquify the blueberries in lemon juice.
Add the sugar, starting with a 1/4 cup and increasing to taste.
Pour the blueberry concentrate into a large glass pitcher and top with spring water.

Ice Cream

June 17th, 2008

I haven’t been posting over the last few weeks, but I’ve definitely been cooking. I arrived back in Alberta at the end of May and have since acquired a gorgeous, empire red Kitchenaid mixer (complete with ice cream attachment) and matching red blender. The blender is still waiting in its box (I’m saving it for when I have my own apartment) but the mixer and ice cream maker have been put to good use. I’ve been trying recipes from David Lebovitz‘s ice cream book, and absolutely love it. The best so far is a nice light lemon ice cream – perfect on a hot summer day.

The garden is starting to look promising after a few weeks of rain. I’m just trying out a few things – spinach, herbs, tomatillos, arugula (in a pot) and a row of Borlotto beans. I’m looking forward to making some salsa verde and thick, beany soups come August.

Lemon Yogurt Cake

April 29th, 2008

Last night, I wanted something lemony and sweet for dessert. After playing around with Clotilde’s recipe, I came up with the following. I really love the addition of the whole wheat flour, and the fact that you don’t need more than a wooden spoon to whip it up.

2 eggs
1/2 cup yogurt
1 cup sugar
1/3 cup oil
zest and juice of one lemon
1 cup white flour
1/2 cup whole wheat flour
2 tsp baking powder

Whisk together the eggs, yogurt, sugar and oil until smooth.
Stir in the lemon juice and zest, then add the dry ingredients.
Pour the batter into a greased 9×9 cake pan.
Bake for 25 minutes at 350°F, or until a toothpick inserted in the centre comes out clean.

Simple Scallops in Lemon and Parsley

January 11th, 2007

 

The market down by the waterfront sells all kinds of fresh seafood, and I’ve been meaning to try some Digby scallops for a while now.  I finally bought some on Saturday, and cooked them up the simplest way I couldl think of.  The results were fantastic – I’d love to try this out on the next people who come to visit.  ;)

1 tbsp butter
8 big fat scallops
salt and pepper to taste
juice of half a lemon
a handful of finely chopped parsley
2 servings of cooked spaghetti
a generous grating of parmesan cheese

Melt the butter over medium-high heat in a small frying pan.
Once the butter is screaming hot, arrange the scallops in the pan, flat side down.
Cook each flat side of the scallops for about two minutes – the scallops should be opaque throughout.
As soon as the scallops are done, add the salt, pepper, lemon juice and parsley to the pan, stirring until the parsley wilts.
Pour half of the scallops onto each serving of spaghetti.
Grate some parmesan over the top of the pasta, and serve.

Brussels sprouts with back bacon

December 28th, 2006

Brussels sprouts are a must for any of my family’s holiday meals.  I’ve made a few variations on this theme over the year, but this is by far the best version so far.  I stopped at a local meat market for some pancetta, but went with something a little more Canadian.  Because back bacon doesn’t give off much fat while it’s cooking, you have to add a bit of bacon fat or other greasy goodness for frying the brussels sprouts.

4-5 cups brussels sprouts
1 cup chopped back bacon
2 tbsp bacon fat
1/4 cup water
juice of one lemon
salt and pepper to taste (about 1 tsp each)
freshly grated Parmesan cheese

Wash the brussels sprouts and remove any ugly leaves.
Cut the sprouts into quarters (or halves if they’re smaller) and set aside.
In a large frying pan over medium heat, fry the back bacon in the fat for two minutes, or until the edges start to crisp up.
Add the brussels sprouts to the pan, stirring to coat with the bacon fat.
Pour the water into the pan and immediately cover, letting the sprouts steam for five minutes or until just tender.
Add the lemon juice, salt and pepper, stirring over medium heat for another two minutes.
Just before serving, grate the Parmesan cheese over the top of the sprouts.

Notes:
You could also add some toasted chestnuts or walnuts to the sprouts just before you add the cheese.

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