Click here for the recipe.
Click here for the recipe
Click here for the recipe.
Click here for the recipe
Click here for the recipe
My lemon trees in my tiny little yard are my treasures. I love their aroma and love their flavor. Every year I try to write a new post on my blog with a new lemon recipe. I remember the year all my lemons were stolen . It was so sad. This year I had a bumper crop that I shared with friends near and far. I sent off some boxes to friends on the east coast. I don’t mind sharing as long as they are a few left for me. I asked for new lemon recipes on a Facebook site I belong to and the response was amazing. I got over three hundred responses with a lot of wonderful new recipes. Thank you to all of you. I will share two new recipes here and save the Facebook post so I can try some amazing looking recipes later. I am a little pressed for time because I am leaving for a trip to France in two days where I will cook my heart out in a very special kitchen. If all goes well I will tell you about it later. I made Limoncello and lemon curd. The curd is delicious and easy to make if you have a Vitamix. This is the first time I made limoncello and after reading more about it I don’t think that it is authentic, but again it was easy to make and I had a little taste today. Not Bad! I also made 6 jars of preserved lemons. I must say I had a production going and loved it because I was in my element. Click here for the lemon curd and the limoncello recipes. Preserved lemons capture the heavenly perfume of the lemon and excite your palate. It brings out the best in my avocado toast and many other dishes. Click here for the recipe. This is a nutty, chewy , nor-too-sweet cake which is made with whole lemons and ground almonds. Click here for the recipe You want a melt in your mouth lemony dessert, try my German lemon mousse or Zitronenspeise as we call it in Germany. Click here for the recipe This tart lemon sorbet made with buttermilk has been an old friend of mine for years. Click here for the recipe. Perfect for an afternoon snack, this simple lemon tea bread is compact and infused with lemon juice. Click here for the recipe A delicious lemon pudding cake that is light and makes a great ending to any meal. The recipe comes from the Greens Restaurant in Fort Mason in San Fransisco.
Click here for the recipe
28 Comments
Those of you who follow my blog know I love apricots. I love to bake with them, make dumplings with them, and my apricot jam is an all-time favorite among my friends and family. The year is 2018 and it has been apricot season for several weeks here in northern California. My friend at the farmer’s market sold me some delicious apricots. But not a whole crate like I used to get from a fruit stand in the Central Valley of California. But it was enough to have a week of apricot bliss. My goal is to add a new apricot recipe to my blog every year. Originally, I had planed to make an Italian roasted apricot ice cream recipe I saw in a magazine called La Cucina Italiana. Unfortunately, I can't find the recipe. This is one of the reasons I have my blog, so that I always have access to my favorite recipes. I think of it as my own personal cookbook. I do like the apricot sorbet I am posting now. It’s easy to make and captures the flavor of apricots in a delicious way. Like most of my desserts, it is not too sweet, but the fruity tart flavor is a great substitute for the lack of sweetness. The apricots are roasted whole and the extra dried apricots contribute more flavor and sweetness. Every year, I make apricot jam. It is a recipe from Alice Waters' beautiful book Chez Panisse Fruit. I tweaked the recipe for the jam, which I use when I bake, over ice cream, and perhaps a spoonful all by itself. It is absolutely divine, click here for the recipe With my surplus apricots, I made a delicious galette using my blueberry galette recipe. It uses almonds in the dough and for the bottom of the crust. This is an easy recipe that can be made with different fruits such as plums, peaches and more. I happened to have some olalliebeeries that I added to my apricots. Click here for the recipe. My German apricot cake (Aprikosenkuchen} has always been well-liked and will be a real treat with the roasted apricot sorbet. The added marzipan in the cake really does the trick. This is apricot bliss! Click here for the recipe. The apricot dumplings are my personal favorite because I happen to love dumplings. They are called Mariellenknödel in Austria and are considered a delicacy. It is not just a dessert, it is a whole meal. Click for the recipe here. If you are looking for a light but very tasty meal, this apricot, shrimp and jicama salad is for you. Click for the recipe here. I made my apricot cobbler twice because it is my husband’s favorite.
Click here for the recipe. For weeks, I have been obsessed with rhubarb and have been using it in different recipes (as evident in my last post). The more I play with rhubarb, the more fun I have. As a finale for this year's rhubarb season, I am posting my recipe for roasted rhubarb and strawberry ice cream. It took me several tries to come up with this recipe. The strawberry flavor dominates the ice cream, but there there is a hint of rhubarb when you eat it. It has a rich, refreshing taste full of flavor as it melts in your mouth. I hope you enjoy this special treat as much as I do. Just remember, it is not as sweet as most ice creams. I roasted the rhubarb following a recipe from The Spruce Eats. It only calls for 2 tsp of brown sugar and 3 tsp orange juice for each pound of rhubarb. I increased the amount of orange juice in my recipe to about ½ cup and ended up with a delicious tart compote, perfect for making ice cream. Here is the link to the recipe and some more information on rhubarb. Over the years, I have made ice cream and sorbet in my old, noisy ice cream maker that I bought 30 years ago. We keep it in the garage where it does a marvelous job of churning out special treats year after year. Homemade ice cream tastes best when it comes fresh out of the machine, but it is still good after several weeks in the freezer. Just let it come up to room temperature before eating it. Here is a recipe I posted a couple of years ago for lemon sorbet made with buttermilk and lemon juice. It is easy to make and a refreshing treat after a heavy meal.
This strawberry ice cream has a rich fruity flavorAfter I bought some strawberries at the farmer's market, they started to look sad in my refrigerator, so something had to be done with them immediately. While looking for a recipe, I came across one that was egg and custard free—just right for a busy day. I had ½ cup of my homemade raspberry sauce which I added to the ice cream. However, the ice cream would be fine without it. Instead of cream, you could use half and half too. This ice cream has an intense berry flavor, like the one my mother used to make when I was a child. She would mix strawberries, cream and sugar and put it into ice cube trays and freeze it.
A sorbet that tastes like rich ice-cream with a refreshing flavor This is the easiest ice cream you will ever make. And the best you will ever taste. It has been one of my old standbys for years. However, you do need an ice cream maker. This recipe takes minutes to assemble, a few hours in the fridge for the flavors to develop, and then it is ready to go into the ice cream maker. What comes out is a rich and creamy sorbet. The buttermilk gives it a refreshing flavor and taste, yet you won’t know it’s buttermilk. Granted, ice cream made with cream has a richer flavor, but I prefer the lighter version. I often serve this with fruit sauce, fresh fruit or with cake. It is especially refreshing after a heavy meal.
|
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome! Categories
All
Archives
January 2021
Blogroll:the chef mimi blog food52 East of Eden Cooking Marie Gabrielle Dorie Greenspan roughwighting The Wednesdaychef David Lebovitz The Kitchen Lioness lifeonthecutoff mamangerie Chocolate and Zucchini Cocoa and Lavender TheBeachHouseKitchen Memoriediangelina Sippitysub COPYRIGHT © 2013- 2021
Sunnycovechef blog. All rights reserved. |