Posts Tagged ‘zest’

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Citrus Cream Cheese Cake

May 18, 2018

Lemon and limes are extra special as the weather moves from winter to spring and summer. They are bright and wonderful additions to your dishes. The cake itself reminds me of a pound cake, and you get lots of citrus sunshine through the glaze in particular.

IMG_0035

You will need:

  • 1 c + 1 T unsalted butter, at room temperature (divided)
  • 8 oz reduced fat cream cheese (or regular), at room temperature
  • 2 c sugar
  • 4 eggs, at room temperature
  • 2 t vanilla extract
  • 2 limes, zested and juiced (divided)
  • 2 lemons, zested and juiced (divided)
  • Pinch of salt
  • 1 c all purpose flour
  • 1 c whole wheat flour
  • 1 3/4 c confectioners’ sugar

Then you will…

  1. Preheat your oven to 325 degrees. Prepare a Bundt pan or cake pan by greasing with a nonstick cooking spray.
  2. Beat together 1 cup of the butter and the cream cheese until smooth, light and fluffy.
  3. Add the eggs and sugar. Beat until well combined with the butter-cream cheese mixture.
  4. Beat in the vanilla, half of the citrus zests, and a pinch of salt.
  5. Mix in the flours until just combined.
  6. Spread the batter into the prepared pan and bake until a toothpick in the center comes out clean, about 45 to 60 minutes.
  7. Allow to cool 10 minutes before removing from the pan.
  8. In a small mixing bowl, whisk together the confectioners’ sugar with the remaining of the citrus zests and juices until smooth.
  9. Melt the remaining tablespoon of butter and whisk into the glaze.
  10. Drizzle over the top of the cake until you have as much as makes you and your taste buds happy.
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Spring Pasta Primavera

March 28, 2016

We’ve had a stream of warm weather, which seemed to cry out for a spring-inspired dinner. This easy pasta primavera was just the thing!

You will need:

  • 1/2 c bread crumbs
  • 1 lemon, zested
  • 4 cloves garlic, minced and divided
  • 1/2 yellow onion, minced
  • 1/2 c Parmesan, shredded and divided
  • 2 T unsalted butter, cut into small cubes
  • Salt and pepper, to taste
  • 1 lb asparagus, sliced into 1/2 inch pieces
  • 1 c fresh peas
  • 1 lb wide pasta
  • 2 T olive oil
  • 2 T flour
  • 1/4 c chicken stock
  • 1 c milk
  • 4 oz cream cheese or creme fraiche

20160312 Primavera 01

Then you will…

  1. In a food processor, combine the bread crumbs with the lemon zest, half of the garlic, 1/3 (scant) of the onion), a few hearty pinches of the cheese, and the butter. Season with salt and pepper.
  2. Pulse until well combined.
  3. In a small skillet, brown the crumb topping. Set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add the asparagus to the boiling water. Allow to cook for 3 minutes.
  6. Add the peas to the boiling water. Allow to cook for 1 minutes.
  7. Drain and stop the cooking by placing the veggies in a cold water bath.
  8. Bring another pot of salted water to a boil. (If you want to skip this step, use a slotted spoon to remove the veggies from the first pot).
  9. Cook the pasta according to the package, stopping 1-2 minutes shy of the recommended cooking time.
  10. Meanwhile, in a large skillet, heat the olive oil.
  11. Add the remaining garlic and onion. Saute for 6-8 minutes, or until softened.
  12. Stir in the flour and allow to cook for 1-2 minutes.
  13. Whisk in the chicken stock and then the milk.
  14. Allow the sauce to thicken, whisking regularly for about 5 minutes.
  15. Whisk in the cream cheese until melted and well combined.
  16. Whisk in the shredded cheese until melted and smooth.
  17. Season the sauce with salt and pepper to taste.
  18. Toss the pasta with the sauce until well coated. Remove from heat.
  19. Stir in the asparagus and peas.
  20. Serve the pasta topped with the toasted bread crumbs.
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Santiago Almond Cake

May 3, 2015
I love almonds. Whether they are in the form of marzipan or raw, they are one of my favorite treats. Torta de Santiago is a historically important cake from Spain. It means the “cake of Saint James” and has been served since the Middle Ages.
You will need:

  • 2 2/3 c finely ground almond meal from blanched almonds
  • 6 eggs, separated
  • 1 1/4 c sugar
  • 1 orange, zested
  • 1 lemon, zested
  • 1/4 t almond extract
  • Powdered sugar for dusting

20150410 Santiago Cake

Then you will…

  1. Preheat your oven to 350 degrees. Grease a 9-inch springform pan.
  2. In a large mixing bowl, beat the egg yolks with the sugar until smooth and a pale yellow.
  3. Beat in the zests and almond extract.
  4. Stir in the almond meal and mix well. The mixture will be rather thick.
  5. In a medium mixing bowl, whip the egg whites until you have stiff peaks.
  6. Fold the eggs whites into the almond mixture in thirds.
  7. Spread the batter in the prepared pan.
  8. Bake for 35 to 45 minutes, or until golden and set in the middle.
  9. Allow to cool in the pan for 20 minutes. Remove the sides and allow to cool completely.
  10. Remove from the pan and set on a serving dish.
  11. Dust the cake with a little powdered sugar before serving.
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