Posts tagged lemon
Thursday, April 19, 2012

pasta with meyer lemon zest, ricotta, arugula, and bottarga

pasta with meyer lemon, ricotta, arugula, and bottarga

Hi from 20,000 feet.

Somehow my friends and I wound up sitting in a row with loads of extra legroom. It feels a little bit like we’re flying first class, only better – because we paid coach prices. This extra legroom is nice; I don’t feel quite like a sardine. But I’m ready to land and to get my pj’s on. Being a bachelorette is nice, but coming home to your fiancé and cat is the bees’ knees.

At the moment when I write this, New York is a little over an hour away. Seattle, where I decided to spend my bachelorette weekend, treated us well. Must now wear pants with an elastic waist kind of well.

Continue reading pasta with meyer lemon zest, ricotta, arugula, and bottarga.

Tuesday, February 22, 2011

meyer lemon and blood orange marmalade

blood orange and meyer lemon marmalade

It all started innocently enough over pedicures with one of my girlfriends. We were at our favorite place, tucked away in the West Village, having a girls’ Sunday. I had raved about the place to her in the past and wound up getting her and her mother addicted to the tiny place where the nail technicians meticulously transformed your feet from wintry paws to moisturized, groomed, sparkling, and, dare-I-say, sexy toes. Aside from my nearly-decade-long gratitude for their attention to my feet, I am a huge fanatic of their citrus tea, which they serve upon request.

blood orange and meyer lemon marmalade

It was over cups of this citrus tea, that my friend issued a challenge, or rather – suggested an idea for this blog. We deduced that the tea was probably citrus marmalade dissolved in hot water. It was simple – but strangely delicious, seductively fragranced, and highly addictive. “Why don’t you reverse-engineer it,” my friend said, “You’re pretty good at that sort of thing.”

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Wednesday, February 11, 2009

lemon raspberry tart

lemon raspberry tart

“Are you and your husband doing anything special for the holiday this weekend?” I asked one of my friends the other day

“What, President’s Day? Nah, we’re going to just get a late brunch and watch TV.”

“No, I meant Valentine’s Day.”

“Oh that. Nope, not really, we’re not big on the holiday anyhow.”

lemon raspberry tart

I found it to be amusing, if not a bit refreshing. Don’t get me wrong – I’m a total mush when it comes to romance and love. I am, in fact, a huge cheeseball despite the fact that usually I like to pretend that emotions are wholly superfluous. It’s an act I like to put on – call it protective coating. But underneath that veneer of the “dash of high school bitchy” I’m actually someone who actually enjoys cavity-inducing movies like “You’ve Got Mail”. There, I’ve said it – judge me if you will.

lemon raspberry tartlemon raspberry tart
lemon raspberry tartlemon raspberry tart

And while I like the idea of Valentine’s Day, it sort of brings about the anxiety on everyone – couples and singles alike. Is your gift good enough? What if you are single on February 14th — does that make you a social outcast? What about the notoriously sub-par food served at restaurants on the day? And finally – the prices of roses are astronomical. There’s no reason to pay 5 times as much for roses on the 14th over any other day. And according to a Real Simple magazine “study”, bodega roses lasted the longest anyway, and were the cheapest as well. Just a practical tip, folks.

lemon raspberry tartlemon raspberry tart

What I do like about Valentine’s Day, however, is the chocolate craze that ensues the day after Christmas. I think that the more chocolate is sold around Valentine’s Day than any other holiday of the year. Candies, chocolates, cakes, cookies – and according to my rules of chocolate consumption – any chocolate consumed around February 14th has no calories. I know it because I feel it in my gut. Do you know you have more nerve endings in your gut than in your head? You can look it up.

lemon raspberry tart

However, I am told, that some people don’t quite like chocolate. Frankly, I am not even sure these said people exist, perhaps they are a cautionary tale, or part of an urban legend, but I’ll go with it for now and pretend that this could be a reality. And while I cannot imagine ever eschewing chocolate, this lemon raspberry tart is so good, so creamy and so intensely lemony, that while eating it, I didn’t miss chocolate one bit. The tart is pure, intense lemon flavor, punctuated by the sweetness of raspberries. Enough to make you feel the sunshine and warmth even on the coldest day of the year.

lemon raspberry tartlemon raspberry tart

A few thoughts on the recipe – the recipe itself is pretty easy, though I would make the tart dough ahead of time as I’m not big on waiting around my apartment much. But in steps, it’s very achievable. My one big question while I was baking the tart – what does “set” mean when referring to the tart doneness. Is it that the center is set and the sides are slightly jiggly? Or is it that the whole tart needs to be set? If so, what level of firmness am I looking to achieve? When and how would I know I overcooked it besides burning it to a crisp? I think, and I welcome your thoughts and suggestions here – that “set” means the whole tart has to be solid and not jiggly. I would periodically check on it to make sure as everyone’s oven is slightly different. And lastly, the tart surface cracked a bit later on. Something I could have remedied with some powdered sugar, but didn’t quite think about it at the time. I’m not sure if it cracked because I overcooked it, undercooked it or because that just happens with custards. It tasted perfectly cooked to me and everyone who ate it. In fact, despite its less-than-perfect look, it was the first dessert to disappear from the New Year’s table. [Yes, I am horribly late with this post, I know.]

lemon raspberry tart

And you know you’ve done something right when no one at the dessert table even mentioned chocolate. And for a few intense lemon-filled minutes I even forgot its existence and would have even turned it down. Because lemons, at their best, are that seductive. But please, keep this secret between us. Don’t tell chocolate about it!

lemon raspberry tart

Hey, lady! Thanks for the recipe but I still want my chocolate! Well, ok. How about the following recipes to satisfy your chocolate tooth?

Chocolate Cherry Muffins

Chocolate Peanut Butter Crispy Bars
Chocolate Peanut Butter Cake
Chocolate Cola Cake with Dulce de Leche

Happy Valentine’s Day everyone!!

lemon raspberry tart

Continue reading lemon raspberry tart.

Monday, December 29, 2008

lemon-cream sandwich cookies

lemon-cream sandwich cookies

Okay, I know the holidays are over and you are probably thinking about New Year’s resolutions and one of them, undoubtedly is to eat healthier, which probably means fewer sweets and cookies, and I’m so sorry for steering you in the wrong direction, but you have to understand (and pardon this horribly run-on sentence!) – these cookies are worth it! And just look at them – aren’t they aglow with a party spirit that would just be perfect for say, a New Year’s soiree?

zestmaking the paste
lemon juicepouring the sugar

I won’t lie to you – these took quite a bit of time, and quite a bit of cursing, and me vowing that no-way-no-how were these cookies ever worth the effort I was putting into them. What with having to tweak the recipe that suggested I use two (that’s 2!!!) cups of confectioner’s sugar for ½ cup of butter (can you say painfully sweet?) – I had to modify it, of course. And if you doubt one part of the recipe, you start questioning the rest of it. What if these cookies were inedible? Bland? What if the whole recipe is botched?

flattened, temperamental dough

And later, when the dough refused to cooperate, I started doubting the recipe even more. The dough was most temperamental – giving me a four degree window in which is was pliable and also hard enough for the cookie cut-outs to be transferred to the baking sheet without losing their shape.

And finally, the mere fact that I got not 24 cookies as the recipe suggests but 48 instead – made me wonder if any of this was worth the time I was putting into it – and I was too far along to abandon the project – which turned out to be lucky for me. Because it was worth the trouble.

holesnot quite perfect circles

Because, when I bit into my first cookie, my knees grew weak, my heart beat faster, and I had to take a deep breath. These might be my most favorite cookies ever. And yes, without a doubt, they were worth the effort and the time! A resounding yes across the board.

I brought them to work, where they were dubbed as “lemon crack” after which, they quickly vanished. And I had a little competition from Crumbs cupcakes which we had in the pantry today. My cookies – almost all gone (that with the office being practically empty) and Crumbs – all but two cupcakes remained when I left for the day.

lemon-cream sandwich cookies

The bottom line is this – if the picture above doesn’t entice you to make them, I don’t know what will. But I can tell you they are stunning, amazing, delicious and worth every minute of your time. And pretty too! Don’t they look festive and dressed up? Like they’re ready for a party? And wouldn’t a lemon-cream cookie be a perfect complement to your New Year’s champagne? And doesn’t anything lemon-flavored just kind of makes you want to smile and feel giddy? Because if it does, like it does for me, what better way to ring in a New Year than with a joyous grin on your face? It might just set the mood for a 2009 and we can certainly use a celebratory year, no?

lemon-cream sandwich cookies

Continue reading lemon-cream sandwich cookies.