Before you begin:
Make sure to unmold the Panna cotta onto cool plates . If you rather not unmold the Panna cotta, substitute 5 to 6 ounce glasses for the ramekins
:
Ingredients:
1/2 cup(3 1/2 ounces) sugar
2 teaspoons unflavored gelatin
Pinch of salt
2 cups of heavy cream
1 vanilla bean
2 cups of buttermilk
Honey
Fresh raspberries, and or blackberries
Instructions:
1. West sugar, gelatin, and salt in small sauce pan until very well combined. Whisk in cream and let sit for five minutes. Cut vanilla bean in half lengthwise. Use tip of pairing knife, scrape out seeds. Add bean and seeds to cream mixture. Cook over medium heat, staring occasionally, until mixture registers 150 to 160°, about five minutes. Remove from heat and let mixture cool to 105 to 110°, about 15 minutes. Strain cream mixture through fine mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Gently whisk in buttermilk.
2. Set eight 5ounce Rankins on rimmed baking sheet. Divide buttermilk mixture evenly among Rankins. Convert second rimmed baking sheet on top of Rankins and carefully transfer to refrigerator. Chill for at least six hours or up to three days.(of chilling for more than six hours, cover each Ramekin with plastic rap)
3. Working with one cotta at a time, insert pairing knife between Panna cotta and side of Ramekin Gently run knife, along edge of Rapkin to loosen Panna cotta. Cover Ramekin with serving plate annd invert panna cotta onto plate.(you may need to gently jiggle ramekin). Drizzle each Panna cotta with honey, then topped with 3 to 5 berries and serve.
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Caesar Mayonnaise Dressing
Caesar Mayonnaise Dressing
Ingredients:
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt,
1 teaspoon anchovy paste,
2 tablespoons of fresh lemon juice,
1 teaspoon of Dijon-style mustard
1 teaspoon of Worcestershire sauce
1 cup of bottled mayonnaise
1/2 cup of freshly grated Parmesan cheese
1/4 cup of milk.
Preparation:
In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan cheese, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.
Ingredients:
2 small garlic cloves, minced and mashed to a paste with 1/4 teaspoon salt,
1 teaspoon anchovy paste,
2 tablespoons of fresh lemon juice,
1 teaspoon of Dijon-style mustard
1 teaspoon of Worcestershire sauce
1 cup of bottled mayonnaise
1/2 cup of freshly grated Parmesan cheese
1/4 cup of milk.
Preparation:
In a bowl whisk together the garlic paste, the anchovy paste, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan cheese, and pepper to taste, and whisk the dressing until it is combined well. Toss the dressing with salad greens or serve it as a dip with crudités.
SPRING SHRIMP & ORZO SALAD
¼ cup extra-virgin olive oil
1 tsp lemon zest plus 3 tbsp fresh juice (from 1 large lemon)
1 ½ tsp kosher salt
½ tsp black pepper
1 cup uncooked orzo
8 ox fresh asparagus, trimmed & diagonally sliced into 1-inch pieces (1 cup)
4 oz fresh sugar snap peas, trimmed (1 cup)
1 cup fresh or frozen English peas (thawed if frozen)
12 oz medium peeled, deveined raw shrimp
¼ cup coarsely chopped fresh chives
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh tarragon
1. Whisk together, oil, zest, juice, salt, and pepper in a small bowl and set aside.
2. Prepare orzo according to the package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
3. While orzo cools, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright, green and tender crisp, about two minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in a saucepan.
4. Add shrimp to boiling water. Cook until opaque, about three minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let’s stand until chilled, about three minutes, drain.
5. Toss together shrimp – vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, tarragon, and tossed combined. Serve at room temperature or chilled.
1 tsp lemon zest plus 3 tbsp fresh juice (from 1 large lemon)
1 ½ tsp kosher salt
½ tsp black pepper
1 cup uncooked orzo
8 ox fresh asparagus, trimmed & diagonally sliced into 1-inch pieces (1 cup)
4 oz fresh sugar snap peas, trimmed (1 cup)
1 cup fresh or frozen English peas (thawed if frozen)
12 oz medium peeled, deveined raw shrimp
¼ cup coarsely chopped fresh chives
¼ cup coarsely chopped fresh flat-leaf parsley
¼ cup coarsely chopped fresh tarragon
1. Whisk together, oil, zest, juice, salt, and pepper in a small bowl and set aside.
2. Prepare orzo according to the package directions, omitting salt and fat; drain. Transfer orzo to a bowl, and cool to room temperature, about 10 minutes.
3. While orzo cools, bring a large saucepan of water to a boil over high. Add asparagus and sugar snap peas to boiling water. Cook until bright, green and tender crisp, about two minutes. Add English peas, and stir until softened, about 30 seconds. Using a slotted spoon, transfer vegetables to an ice bath, reserving boiling water in a saucepan.
4. Add shrimp to boiling water. Cook until opaque, about three minutes, and then drain. Transfer shrimp to ice bath with vegetables. Let’s stand until chilled, about three minutes, drain.
5. Toss together shrimp – vegetable mixture with orzo; drizzle with dressing. Add chives, parsley, tarragon, and tossed combined. Serve at room temperature or chilled.
CAESAR MAYONNAISE DRESSING
It can be made in 45 minutes or less and makes about 1 1/3 cups.
INGREDITENTS:
2 small garlic cloves, minced & mashed to a paste w/ ¼ teaspoon of salt;
1 teaspoon anchovy paste;
2 tablespoons of fresh lemon juice;
1 teaspoon of Dijon-style mustard;
1 teaspoon of Worcestershire sauce;
1 cup of bottled mayonnaise;
½ cup of freshly grated Parmesan cheese;
¼ of a cup of milk.
PREPARATION:
In a bowl whisk together the garlic paste, the anchovy pastes, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan cheese, and pepper to taste, and whisk the dressing until it is well combined. Toss the dressing with salad greens or serve as a dip with crudites.
INGREDITENTS:
2 small garlic cloves, minced & mashed to a paste w/ ¼ teaspoon of salt;
1 teaspoon anchovy paste;
2 tablespoons of fresh lemon juice;
1 teaspoon of Dijon-style mustard;
1 teaspoon of Worcestershire sauce;
1 cup of bottled mayonnaise;
½ cup of freshly grated Parmesan cheese;
¼ of a cup of milk.
PREPARATION:
In a bowl whisk together the garlic paste, the anchovy pastes, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan cheese, and pepper to taste, and whisk the dressing until it is well combined. Toss the dressing with salad greens or serve as a dip with crudites.
Asparagus Soup
Ingredients:
3 T of olive oil,
Fine Sea salt to taste
1 leak (white and most of green) rinsed and cut into thin rings.
1 # of asparagus stems, finely chopped
1 1/2 Cups of chicken stock.
Instructions:
In a large pot, combine the oil, salt and leeks. Cover and sweat over low heat for about five minutes. Add asparagus, cover, and sweat for about five minutes more.
Add chicken stock, cover and cook low heat for about 15 minutes. Transfer it to food processor and purée. Pass puréed mixture through find blades of a food mill.
Lemon pasta – Marjory.
Serves six people.
Ingredients:
4–5 cloves of garlic
2 T olive oil
2 T lemon zest
Two jars of tuna fillets.
4 T lemon juice,
2 cups of pasta water
12 pitted Kalamata olives
Capers
1 pound of pasta
Directions:
Sauté the garlic in olive oil. Add tuna and lemon zest. Heat for a few minutes. Then add lemon juice and set pan aside.
Cook 1 pound of pasta; drain and reserve 2 cups of pasta water. Add the cook pasta to the tuna pan along with some pasta water.
Add cooking water and more lemon juice as needed. When ready add olives and capers
Lemon Pasta Recipes – Karen’s
Three garlic cloves,
3 tablespoons of olive oil,
1 tablespoon of butter,
Sauté the above garlic, olive oil and butter.
Add lemon zest from two smaller lemons (or one large lemon),
Add 4 tablespoons of lemon juice,
Add 1/2 a jar of tuna (small pieces).
Add 1 pound of cooked pasta, (save 1 cup of pasta water).
Add 1/2 cup of Parmesan Romano cheese.
Taste for more lemon juice and add a little, if necessary.
Add a bit of half-and-half.
Add remaining large chunks of tuna.
Lemon Pasta Recipe – Sabina
Put oil in the pan and two whole slices of garlic, lightly fry and Add tuna and lemon zest leave on the fire for a few minutes Add lemon juice and chili if you want, drain the pasta and sauté in the pan adding cooking water and more tuna, lemon juice and zest. In addition to this add a little olive oil
Sea Scallops with Brown Butter, Capers and Lemon
Ingredients:
12 fresh sea scallops
Sea salt
freshly ground black pepper
1/4 cup olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped shallot
2 tablespoons salt-packed capers, rinsed of excess salt
Juice of half a lemon
1/3 cup (packed) flat-leaf parsley leaves, finely chopped
Step 1:
Pat scallops dry with paper towels, and season lightly with salt and pepper. Heat a large saut6 pan or nonreactive skillet over medium-high heat and add oil. After 30 seconds, add scallops; do not crowd pan, work in batches if necessary. Saut6 until well browned, about 2 minutes, then turn and cook other side. When second side is dark golden, transfer scallops to a platter; cover and keep warm.
Step 2:
Return saut6 pan to heat, add butter, and cook until it begins to foam and turn golden. Add sha11ot and capers, saut6 for 1 minute, then add lemon juice (being careful to avoid sputtering butter) and chopped parsley.
Step 3:
To serve, place 3 scallops on each of 4 warmed plates. Spoon butter, shallots and capers over scallops, and serve.
Lemon Ricotta Cake with Blueberries
Ingredients
For Lemon Ricotta Cake:
1 cup whole milk
2 large lemons, juiced and zested, divided
1 (15.25-ounce) box butter flavored cake mix
1/3 cup vegetable oil
6 large eggs, divided
1 (15-ounce) carton ricotta cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
For Blueberry Topping:
1-pint fresh blueberries
1/4cup granulated sugar
1 lemon, juiced and zested
Additional toppings:
confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. Grease a 13×9-inch glass baking dish and aside. 2. Pour milk into a large liquid measuring cup. Add the juice and zest of one lemon. Stir to combine and set aside for 3-5 minutes. 3. In a large bowl, stir together dry cake mix, oil, 3 eggs and lemon/milk mixture: stirring well until combined. Pour cake batter into the prepared baking dish and set aside. 4.In a separate bowl, whisk together the ricotta, granulated sugar, juice and zest of one lemon and vanilla. Slowly whisk in remaining 3 eggs, adding eggs one at a time and whisking well after each addition. Pour ricotta mixture over cake batter in baking dish and smooth into an even layer. 5. Bake at 350 degrees F for 55-60 minutes or until lightly browned. Let cake cool completely on a wire rack before serving. 6. To make blueberry topping, place washed blueberries in a bowl. Sprinkle sugar over blueberries and add lemon juice and zest. Stir to combine. Set aside for 15-20 minutes to allow blueberries to macerate. 7. To serve, sprinkle confectioners’ sugar over cake. Slice cake and serve topped with blueberries and whipped cream, if desired. 8. Leftover cake and blueberries should be stored covered in the refrigerator and will keep for about fresh whipped cream