From the demo: A Sustainable Kitchen Recipe courtesy of Chef Annette Eason (Yields 1 ⅓ cups) Ingredients: ½ cup low fat buttermilk ½ cup mayonnaise ¼ cup sour cream, crème fraiche or 2% Greek style yogurt 3 T. fresh squeezed Meyer lemon juice 1 T. Meyer lemon zest 2 T. E.V. olive oil 1 T. [...[...]
Posts Tagged ‘lemon’
Lemon Zucchini Mini Whoopie Pies with Lemon Zest Cream Cheese Filling Recipe
From the demo: Classics of American Cuisine Through a New Lens with Chef Meg Hall Makes 36 mini whoopie pies cakes 2 Cups            Coarsely grated zucchini (10 ounces) 2 1/2Cups       All-purpose flour 1 1/4t              Baking soda 1 1/2t           Â[...]
Sautéed Artichokes tossed with a Mild Lemon Oil
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1                     Lemon 2 lbs.              Baby artichokes (about 18) 6T                   Olive Oil 4                     Garlic Cloves, thinly slic[...]
February 3rd, 2010 - 11:15 am § in Dressings/ Sauces, Recipe
Lemon Curd
From the Demo: Saving the Season, Winter Citrus Recipe Courtesy of Bettina Birch, BeeGreenFarm My friend Susan Rush was an angel and made up a couple of different citrus recipes for tasting. Following is one great and easy lemon curd recipe: Good enough to eat by the spoonful, this curd can be used [...]
A DUO OF CREAM PUFFS
Excerpted from The Dessert Architect by Robert Wemischner A DUO OF CREAM PUFFS, lemon and espresso fillings, with a frilly skirt of filo garnish for the top puff, divided horizontally by a cocoa tuile with a powdered sugar edge, sauced with lemon curd sauce. Yield: 12 servings The order of things Ma[...]
Ginger Lemon Thyme Collins
Courtesy of Café Surfas Executive Chef Brandi Quinn Yields 2 Drinks 1 Shot Ginger elixir 2 Shots Lemon juice 1 Shot Thyme simple syrup Soda water Lemon Slices Fresh Thyme sprigs In a shaker combine ginger elixir, lemon juice, thyme simple syrup. Shake well and poor over ice into a tall Collins Gl[...]