Earthy beets, rutabagas and slightly sweet carrots are a winning combination, especially when they are tossed with a citrus dressing with the bright flavors of orange and lemon juice. This salad is also tasty if a green apple spirals are tossed with the roasted vegetables.
Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts
Roasted Spiral Root Vegetable Salad with Citrus Dressing
Lemon & Poppy Seeds Meringue Cake
The flavors of lemon and poppy seeds complement each other beautifully in this cake. I used the Meyer lemons for this recipe, but if they are not available, ordinary lemons will do just as well.
Russian Monday: Roasted Lemony Duck with Buttery Quince - “Utka & Aiva”
Many people, when they think of duck, think only of roast duck. In reality there are so many interesting ways to prepare duck that, with the real connoisseurs, roast duck often takes a a back seat. For instance, steamed or boiled duck may be attractively combined with vegetables in Chinese-style recipes. Or duck may be braised and served with any one of a number of delicious sauces. But, personally I always come back to roasting the duck, with different herbs, spices, fruits and grains. Here is a recipe I created for upcoming holidays - roasted duck, with ginger and sweet honey, stuffed with lemons. I served it with fried pan buttery quince and few fermented and pickled vegetables. If you looking to cook something different for Christmas I hope you will try my recipe for simple roasted duck.
Broiled Salmon Wrap with Mustard
This is a probably the last recipe that I am going to post for next few weeks. My dear readers, after six month of planning, calculating, drawing and thinking, we have finally started to renovate our kitchen. Let me tell you, it is a very hard process and we are only at the beginning stage.
Russian Monday: Lemon "Keks" - Lemon Tea Cake
"Keks" - Russian tea cakes are a tradition in Russian households and have been since the last century when the technology was perfected for milling fine, smooth white flour. Before, lemons were prized for there medicinal and cosmetic qualities. Today, at breakfast, lemon tea cakes enriched with honey are perfect for a cup of coffee or aromatic tea.
Lemon-Cream Tart with Candied Kumquats
To enjoy a lemon tart at its best, serve it warm or cold, but never chilled. For this recipe I have used sweet pastry which is easy to prepare. Serve the tart as it is, or sprinkled with a generous layer of confectioners' sugar. It is delicious accompanied by candied kumquats or red berries in season.
Old-Fashioned Stuffed Baked Clams
This is quite an old-fashioned recipe but I really love it! A very simple appetizer but full of flavor. Make sure that you use fresh clams as this will provide the best result.
Lemon and Poppy Seeds Breakfast Cake
You have probably noticed by now how much I like to use props for my styling and photography: variety of dishes, cups, cutting boards, flowers, napkins etc. Yes I do, but not in this case. This cake speaks for itself and does not need any accessories to look pretty or desirable. It is the best lemon and poppy seeds breakfast cake you will ever try. It is moist, lemony, sweet and buttery with perfect crunchiness of poppy seeds. You can bake it in a loaf pan, or muffin cups or even mini muffin cups. The result will be the same - fantastic!
Oysters on Ice with Shallots, Red Wine Vinegar, and Lemon
Raw oysters are one of those shellfish that you either love or hate. They do, however, have a reputation as an aphrodisiac, which has helped increase their popularity. If you have never eaten a raw oyster before, make sure that you squeeze lemon juice on it and watch to make sure it contracts before you eat it.
Roasted Cauliflower Bites with Spices, Garlic & Lemon
Roasted Cauliflower Bites are so simple to make, yet your quests will always be impressed by them. They have a wonderful flavor and can be given quite a "kick" too by including the cayenne. The spicy bites are great snack at any time of the day, so don't just make them for parties.
Russian Monday: "Solyanka" - Rustic Potato Soup with Smoked Meat & Olives
Solyanka (pronounced “so-lyan-ka”), a Russian word which can be translated as “grab-bag” or “hodgepodge” is the name of the dish symbolic in Russian cuisine known far beyond Russia. As a matter of fact, knowing the name of this dish is enough never to go hungry if you are a foreigner visiting Russia. For the first time “solyanka” is mentioned in the Russian literature of the 15th century and by the 18th century it is widespread and referred by two names – “solyanka” and “pohmelka” (“pokh-mel-ka”), which meant a greasy and very hearty soup served as snack with vodka or served as an entrée. Nobility, however, did not accept this dish at all, considering it a sign of bad taste and only commoners and poor people loved it, since it was very filling and warming while being a good source to replenish energy after a whole day of hard labor. Solyanka also helped common people to drink without actually getting drunk.
Friday Night Feast: Hot & Juicy Crawfish with Beer
Whether you refer to them as crawfish, crayfish or craw-daddies, these 3 to 5 inch crustaceans, the small fresh water version of a lobster, make a perfect picnic dinner with friends when paired with cold beer. For dark beer lovers I suggest Samuel Smith Imperial Stout - strong in taste, may be a little overwhelming for crawfish, but still good. For girls who like something nice and soft - Italian Ale is a perfect match. Contessa Italian Pale Ale is my favorite, it is bit fruity and very smooth.
Mushrooms with Garlic & Parsley - Spicy & Succulent Appetizer
Here is a good and simple mushroom dish to keep in mind when planning company meals. Mushrooms are particularly attractive set around the roast chicken as a garnish. The mushrooms can be prepared ahead of time and serve at room temperature.
Greenshell Mussels with Herbed Breadcrumbs, Au Gratin - Makes an Elegant Appetizer
In North America, blue mussels, the most common variety, grow on pilings, bulkheads, piers, and even on some bridge anchorages. The aquacultures mussels (like those in Europe) are grown on ropes suspended in the water. Blue mussels are harvested from the clear sea waters off the New England coast, while a relative also grows in the northern waters of the Pacific.
Rustic Winter Cod Soup with Vegetables
I picked this recipe up on holiday in Main and was inspired to make my own version of it. I hope you enjoy making it for family and friends - it's superb for Sunday lunch.
Roast Game Hens with Mustard - Le Coquelet 'A La Moutarde, Friday Dinner Idea!
This is not your everyday recipe cause it is reach and buttery. But when you have friends over or there is family gathering, that is a perfect dish. I love to make something special for Friday dinner. It's the end of the week, kids usually don't have any homework and we can have long dinner together. My husband always has a nice bottle of wine and we allow ourselves to have any dessert we like. The recipe is French, hence the secret is in the sauce. I highly recommend it, the sauce is wonderful!
Lemon Cake with Cranberries and Lemon Icing
Cranberries are native North American fruit with relatives growing wild in the bogs and marshes of Northern Europe. When the Pilgrims arrived in America, they were instructed in extensive use of the cranberry by the Native Americans. The Indians ate cranberries raw and cooked, and pounded them into pemmican with meat and fat for use during the winter. The mashed fruit was used on wounds to draw out poisons and infections, and the berries where used for dye in making rugs and blankets. We assume that the North American Indians brought cranberries to the first Thanksgiving dinner, since the fruit would have been plentiful at that time. Among the Delaware tribe in New Jersey, the berries were known as the symbol of peace, and Chief Pakimintzen, who distributed cranberries often at tribal peace feasts, came to be known as "Cranberry Eater."
I can't imagine winter holidays without cranberry dish on a table!
Ingredients:
For the cake:
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- pinch of salt
- 8 Tbsp. (1 stick) unsalted butter, at room temperature
- 1 cup raw sugar
- 2 eggs
- 1/3 cup sour cream
- 1 Tbsp. finely grated lemon zest
- 1 Tbsp. lemon juice
- 1 1/2 cups fresh cranberries (for the cake and decoration)
For the glaze:
- 1/4 cup lemon juice
- 1 cup confectioners’ sugar, sifted
- red food coloring (optional)
Directions:
Preheat an oven to 350ºF. Grease and flour a 1-lb. loaf pan.
In a medium size bowl, whisk together flour, baking powder, and salt. Set aside. In a separate bowl, whisk together sour cream, lemon zest, and lemon juice. Set this aside as well.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition until fully incorporated.
Reduce mixer speed and alternatively beat in 1/3 of flour mixture, followed by 1/2 of sour cream mixture, and repeat, ending with the last 1/3 of the flour mixture. Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl. Stir in one cup of cranberries (save some for serving).
Spoon batter into prepared loaf pan and bake 55-60 minutes, until top springs back when lightly pressed or a toothpick inserted in the center comes out clean. Remove the bread from the oven and transfer the pan to a wire rack. Cool completely before icing.
For the glaze, whisk together lemon juice and confectioners’ sugar until there are no lumps. If you like you can add a red coloring for the color or cranberry juice. Drizzle over cooled cake.
