Cranberry Cake

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

• 2 sticks unsalted butter, room temperature
• 1 c sugar
• 1 c packed brown sugar
• 4 eggs
• 2 t vanilla extract
• 1 t baking powder
• 1 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• 1/4 t ground cloves
• 1/4 t salt
• 2 1/2 c flour
• 1/2 c sour cream
• 12 oz fresh cranberries, picked through to discard any that have gone soft
• 1 lemon, zested and juiced
• Approx. 1 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
4. Mix in half of the flour and the sour cream.
5. Mix in the remaining flour.
6. Fold in the cranberries.
7. Spread into the prepared bundt pan.
8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
9. Allow to cool for 15 minutes before inverting onto a serving plate.
10. Allow to cool another 15 minutes before icing.
11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

Baked Eggs with Leek and Spinach

This is a fun brunch dish that goes perfectly with crusty bread, some fresh cut fruit, and your favorite coffee.

You will need:

• 4 T butter
• 4 T olive oil
• 2 medium leeks, rinsed and chopped
• 2 cloves garlic, minced
• 8 c fresh baby spinach
• Salt, to taste
• 8 eggs
• 1/2 c heavy cream
• Zest of one lemon
• 1/4 t crushed red pepper flakes
• 1/4 shredded Parmesan

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a 9×13 baking dish with nonstick cooking spray.
2. In a large nonstick skillet, melt the butter with the olive oil over medium heat.
3. Sauté the leeks, until soft and tender but not browned (about 6 – 8 minutes).
4. Add the garlic and spinach.
5. Continue sautéing until the spinach wilts, about 2 more minutes.
6. Season with salt and pepper to taste.
7. Spread the vegetables in the prepared baking dish.
8. Make 8 indentations in the vegetable mixture, leaving a 1-inch gap between indentations.
9. Carefully crack an egg into each indentation.
10. Pour the cream into the dish.
11. Sprinkle with the lemon zest, crushed red pepper, and Parmesan.
12. Add an extra dusting of fresh cracked pepper.
13. Bake until the whites are set but the yolks are still runny, 10 to 12 minutes.
14. Serve with crusty bread.

Greek-Style Roast Leg of Lamb

This lamb recipe so easy and yummy! We made it over the holidays for one of our bigger family meals, and there were almost no leftovers.

You will need:

• 4 lb leg of lamb
• 1 T sea salt
• 2 t black pepper
• 6 cloves of garlic, half cut into slivers and half chopped
• 2 T fresh rosemary, chopped
• 2 T fresh thyme
• 2 t dried oregano
• 1/3 c olive oil
• 1 T Dijon mustard
• 1 t paprika
• 1 lemon, zested and juiced

Then you will…

1. Place the lamb in a roasting pan with a raised rack. Season with the salt and pepper.
2. Pierce the leg of lamb with a knife and insert the slivers of garlic all around the surface.
3. In a small bowl, mix together the remaining garlic, rosemary, thyme, oregano, oil, mustard, paprika, and the lemon juice and zest.
4. Pour the marinade on top of the lamb and gently rub into the lamb.
5. Cover the lamb loosely with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Remove from the refrigerator an hour before cooking and throw away the plastic wrap.
7. Preheat your oven to 425 degrees.
8. Pour enough water into the pan to cover the bottom without touching the lamb.
9. Roast the lamb for 20 minutes, then reduce the heat to 350 degrees.
10. Roast an additional 1 1/2 to 2 hours, adding more water if needed, until the lamb reaches 145 degrees (medium rare) to 160 degrees (medium).
11. Remove the lamb, cover with foil, and allow to rest for 15 minutes before carving.

Fruitcake Inspired Shortbread Cookies

My mom enjoys fruitcake, although most of the family does not. I decided to try making a fruitcake inspired cookie in her honor for the winter holiday. This was the result. These would also be delicious with a little lemon glaze (powdered sugar + lemon juice + milk).

You will need:

• 1 c dried fruits (such as cranberries, cherries, apricots etc.), roughly chopped
• 1/2 c bourbon
• 1 c unsalted butter, at room temperature
• 3/4 c powdered sugar
• Zest of one lemon
• 1/2 t salt
• 2 c flour

Then you will…

1. In a small bowl, combine the dried fruits and bourbon. Allow to macerate for 3 hours, before draining.
2. Preheat your oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
3. In a large mixing bowl, cream together the butter, sugar, lemon zest and salt until light and fluffy.
4. Gradually mix in the flour.
5. Stir in the macerated dried fruits.
6. Roll the dough out until it is 1/2-inch thick. Cut however you want!
7. Place cookies on the prepared baking sheets.
8. Bake for 25-30 minutes, or until starting to turn golden at the edges.
9. Allow to cool for 5 minutes on the baking sheets before transferring to a wire rack to finish cooling.

Lemon Meringue Pie

Lemon meringue is one of my mom’s most favorite types of pie. I was missing her the other afternoon, and we had friends coming over for dinner. One thing led to another and soon we had a lemon meringue pie for everyone!

You will need:

• 1 pie crust
• 5 large eggs, split into yolks and whites
• 1 1/4 c sugar
• 1/4 c cornstarch
• 1/4 t salt
• 1 1/4 c water
• 1/4 c whole milk
• 1 lemon, zested
• 1/2 c fresh lemon juice
• 2 T unsalted butter, cut into four pieces
• 1/2 t cream of tartar
• Pinch of salt
• 1/2 t vanilla
• 3/4 c powdered sugar

Then you will…

1. Line a 9-inch pie plate with the pie dough, trimming the edge if needed.
2. Lightly prick pie dough all over with a fork, then chill for 30 minutes.
3. Preheat your oven to 375 degrees.
4. Line the pie crust with aluminum foil and fill with raw rice.
5. Bake until the sides are set and edge is just turning a pale golden color, about 20 minutes.
6. Carefully remove the foil and rice; return pie crust to the oven and back until the pie crust is golden, another 10-20 minutes.
7. Meanwhile, whisk together the yolks in a small mixing bowl.
8. In a medium saucepan, whisk together the sugar, cornstarch and 1/4 teaspoon salt.
9. Gradually add the water and milk, whisking until smooth.
10. Bring to a boil over medium heat, whisking frequently as the mixture begins to thicken.
11. Remove from heat.
12. Gradually whisk about 1 cup of the hot mixture into the yolks to temper the yolks.
13. Then whisk the yolk mixture back into the saucepan.
14. Whisk in the lemon zest and lemon juice and simmer, whisking constantly, for 3 minutes.
15. Remove from the heat and whisk in the butter until incorporated.
16. Cover the surface with wax paper to keep warm and prevent a film from forming.
17. Remove the crust from the oven and reduce temperature to 350 degrees.
18. In a large mixing bowl, beat the egg whites with the cream of tartar, a pinch of salt, and the vanilla until they hold soft peaks.
19. Keep beating and add the powdered sugar gradually, until the meringue holds stiff, glossy peaks.
20. Pour the lemon curd filling into the prepared pie crust.
21. Spread the meringue on top of the lemon curd filling, covering completely.
22. Bake until the meringue is golden, about 15 minutes.
23. Cool completely on a wire rack for at least 2-3 hours before serving.

Pasta with Sausage, Peas and Ricotta

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

• 1/4 c pine nuts
• 1 c ricotta cheese
• 1 lemon, zested
• 1/3 c + 3 T grated Parmesan cheese, divided
• 3 T olive oil, divided
• 1 lb mild Italian sausage, out of its casing
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 2 c frozen peas
• 1/2 c favorite stock (I used beef because it was on hand)
• 1/4 t crushed red pepper flakes
• 1/2 t salt
• 1 lb pasta
• Pepper to taste

Then you will…

1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
6. Add the peas, stock, red pepper flakes, and salt. Mix together.
7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
9. Stir the pasta and Parmesan into the sauce.
10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
11. Season with fresh pepper to taste.
12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.

Parmesan Pasta with Prosciutto and Peas

This quadruple “p” dinner is a luscious comfort dish: the Parmesan adds creaminess, the prosciutto adds a yummy saltiness, the peas add a hint of sunshine and spring, and pasta is a favorite of D’s.

You will need:

• 1 lb of your favorite pasta
• 2 T olive oil
• 2 T butter
• 4-6 oz prosciutto, sliced into thin ribbons
• 1/2 yellow onion, sliced thin
• 16 oz frozen peas
• 1/2 c heavy cream
• 1 T fresh mint, chopped
• 1 T fresh basil, chopped
• Pinch of crushed red pepper flakes
• Pepper, to taste
• 1/2 c Parmesan, grated

Then you will…

1. Salt a large pot of water. Bring to a boil. Cook the pasta according to the instructions, stopping 1-2 minutes shy of al dente. Save 1 cup of the cooking water when you drain the pasta.
2. In a large nonstick skillet, heat the olive oil and butter over medium low heat.
3. Add the prosciutto and onion and saute until starting to turn golden and crispy, about 3-5 minutes.
4. Stir in the frozen peas and allow to saute another 2 minutes.
5. Stir in the cream, mint, basil, and red pepper.
6. Mix in the cooked pasta.
7. Stir in the lemon zest and season with the pepper.
8. Mix in the Parmesan, thinning the sauce with some of the reserved pasta cooking water as needed.