Lemon (Not-Meringue) Pie with Cardamom and Chocolate

When I was growing up, my grandfather's favorite pie was lemon meringue. I love lemon. Loooove it. But I don't not love meringue. Bleh. I wish I did- I try to like it. I eat it and I always think I will like it, but in the end its just whipped egg whites like usual. This pie is a little different from the typical lemon pie, so its a fun one to bring to a pot luck or holiday dinner.

Crust:

2 1/2 cup graham crackers, crushed
1/2 tsp salt
4 tbs unsalted butter, melted
2 tbs brown sugar

Combine all ingredients in a bowl and mix well. Press into a pie pan, making sure to cover the bottom and the sides. Bake for 15 minutes on 375. Take out to cool. Turn the oven down to 325.

Filling:
Juice of two large lemons (make sure to keep the zest)
14oz sweetened condensed milk
4 egg yolks
2 tbs all purpose flour
1/2 tsp cardamom
2 tbs sugar

Whisk together all ingredients in a large mixing bowl. Pour into the pie crust and bake for 20 minutes. Take it out of the oven and let it cool completely. I would let it sit in the fridge for at least an hour before moving on to the next step.

Not Meringue:
2 cups heavy whipping cream
Zest of two lemons
4 tbs powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon

Whisk the heavy cream until firm peaks form. Slowly add the sugar and lemon zest. Then slowly add the rest of the ingredients. Pipe decoratively or spread onto the completely cooled pie.

Garnish with dark chocolate shavings or sauce and serve.

Fall Fruit Salad

Fruit salad is a must have at most pot lucks, and after you have tasted one, you've tasted most.  They can get kind of boring unless you spice it up with something fun.  This fruit salad would be great at Thanksgiving or Christmas dinner.

To serve 6, I used:

2 Honeycrisp Apples, diced

2 pears, diced

3 Clementine oranges, their slices cut into small pieces

1 mango, diced

1 pomegranate, just the seeds 

sliced almonds for the top

Dressing:

Zest and juice of a lemon

2 tbs honey

Whisk together the honey and lemon in a bowl and toss with the salad to coat, then top with the almonds.  If you don't have access to fresh pomegranate, you could use Craisins instead (some stores have a pomegranate flavor).

Orange Rosemary Shrimp

I can't take complete credit for this recipe.  My mom actually made it a long time ago, and it's been a favorite in the family ever since.

My kids, for some reason (because they're awesome) LOVE shrimp.  Stewart called it "fish" when he was little, and Knox thinks it's "chicken", but regardless, they would eat a pound each if I let them.  No contest, it's Stewart's favorite food (maybe toss up between this and my homemade truffled mac and cheese, but he usually opts for this).

Photo credit: unknown

The original recipe was supposed to be "lemon rosemary shrimp" but my mom has a disease where she can't tell the difference between lemons and oranges (lol sorry Mom! Love you).  So, this dish was made from oranges instead.  As I very well know, accidents make the best things sometimes!

I'm having this for dinner tonight! I will post the picture directions later.  For now, here's the recipe:

In a bowl or gallon size ziploc bag, add all of the ingredients:

Zest and juice of one large orange*
4 garlic cloves, pressed
1-2 sprigs fresh rosemary, the needles only, chopped
3-4 tbs olive oil or grapeseed oil
salt and pepper
1 pound of shrimp (raw, peeled and deveined)

*Learn how to properly zest an orange here.

 Let the shrimp sit in the marinade for at least 30 minutes before you cook it.  Whenever my dad makes shrimp of any kind, he soaks it in some milk before preparing it because he says it takes the "fishy" taste out.  I have no idea if this is true, but I do it out of habit, because that's what we did growing up.

I have also let the shrimp sit in the orange marinade overnight in the fridge.  The longer it sits, the less fishy it tastes.  Also, adding more orange will cut the fish flavor out.

Saute the shrimp in a large skillet.  You may add more oil if you need, and can add more of any of the other ingredients if you feel the need to.  The amounts aren't rules, just guidelines.  I like to add a little dry white wine towards the end, only about 1/4 cup or so... then drink the rest;-)

Saute until the shrimp is pink and curled, but not too long because it will become rubbery in texture.

I always serve this with either a pasta dish or potatoes and steamed vegetables.  I also like to pair it with this recipe for Asparagus, which could also be broccoli or Brussels sprouts, too..  It's great because of the different flavors and textures.  Also, if you grill everything (grill basket is the best thing ever) instead of broiling or frying, it makes a great bbq dinner (something different from traditional burgers and chicken).  Be careful adding wine if you grill!

There is always an easy way to change this recipe.  Changing the acid is easy:  substitute a lemon or lime for the orange, or use balsamic vinegar instead.  If you are like one of my crazy friends that dislike rosemary, try fresh parsley, fresh cilantro, or dried oregano instead.  Marjoram and basil together are AMAZING too!

I have made this with scallops, too!  I love them mixed: half scallops half shrimp, but Kevin isn't a big scallop fan.  Boo.  I only make it with scallops when I'm mad at him.

If you love shrimp but aren't a big fan of this recipe, try my recipe for Shrimp Florentine.  It's seafood but without the acidic/ herby sauces.  Plus it has bacon:-)

Pair this with the wine you used in the recipe, like Chardonnay and for those who want to live outside the rules a little, Pinot Grigio will work too.

Key Lime Pie- Lime Custard Pie with White Chocolate Flakes

OMG, I know.  Today I am a piggy, because I can't stop thinking about desserts.  Ha.  Oh well.

Here is another recipe, this time LIME instead of lemon.  I like this pie because the layers are so different: Salty, tart, then sweet.  It's the perfect combination.

Crust:

3 cups graham crakers, crushed.
1 1/4 tsp salt
3 tbs unsalted butter, melted

Combine all ingredients in a food processor and pulse until crumbly.  Press into a nine inch pie plate.  NOTE: This crust should be thicker than a normal graham cracker crust.  It should also be less sweet.

Bake on 350 for 15 minutes

Custard:

1 14oz can sweetened condensed milk
2 tbs flour
4 egg yolks
5 tbs lime juice
zest of three limes

Mix all ingredients in a large bowl.  Pour into the crust.  Bake on 350 for about 10-15 minutes, or until the filling is not runny and barely starting to brown.  Cool for at least one hour.

Topping:

1 cup heavy whipping cream
1 tbs vanilla bean paste or vanilla extract (Mexican Vanilla is the best for this recipe)

Whip together both ingredients until fluffy.  Spread over COOLED pie.

Top with grated white chocolate (this I had at a restaurant in Portland, I thought it was amazing!) and lime slices.  Serve chilled.

Pardon this closeup.  My dad (yes, my very mature dad) was giving this pie bunny ears.  Unfortunately, it's the only photo I have of it.  Oh well!

Easy Valentine's Dessert

After I wrote about the lemon cake yesterday, I really realized what I was writing.  Even though it's an easy recipe to me, other's might have a harder time.  Especially because it's time consuming, and because there are so many steps.  So, I decided to write this recipe for those of us that would rather a simple, easy dessert that doesn't require as much clean up! ;-)  It's a simple lemon curd tart with raspberry sauce.




Curd:



2  cups Sugar
2  tsp cornstarch
1  cup fresh lemon juice (do not use Meyer Lemons)
3  large eggs, chilled
3  large egg yolks
1/2 cup unsalted butter


Combine sugar and cornstarch in a bowl.  Gradually add in the lemon juice.  Be sure to whisk constantly to avoid lumps.  Add eggs and egg yolk, and whisk for a minute, until the lumps are gone.  Heat on medium in a saucepan, stirring constantly.  Add the butter, keep stirring. Heat until boiling, making sure to stir so it doesn't stick or burn.

Pour into a bowl and chill.



Then, make the crust.  I got this recipe on the internet and I use it all the time.  If you have a different one, I'm sure it would be fine to use.


Crust: 


8 tbs unsalted butter
1 1/3 cups all purpose flour
1/4 tsp salt 
2 1/2 to 3 1/2 tbs ice water
1 1/2 tsp cider vinegar
1/8 tsp baking powder


Mix all dry ingredients in food processor.  Add butter a little at a time, pulsing the processor between each addition.  Add vinegar, pulse.  Slowly add water, 1 teaspoon at a time, pulsing three or four times between each addition.  You may not use all of the water, and that's okay.  


Roll out dough into a ball and chill if desired.  On a floured surface, roll thin and place in a 9 inch diameter tart tin or shallow pie plate.  Place parchment paper over the crust and fill with dry rice or beans.  Bake at 350 for 10 minutes (this is known as the "blind bake method", which will prevent the crust from bubbling up or having lumps).  Remove the rice and paper and bake for an additional 10 minutes, or until the crust is flaky and browning.


Then, make the frosting.  You have several choices, but my favorite is mascarpone frosting:


In a large bowl, whip 1 cup mascarpone or creme fraiche until thick.  Add 2 tsp powdered sugar and 1 tsp vanilla extract or vanilla bean paste and whip.  Chill in a pastry bag.


After the crust has cooled completely, pour the curd into the crust. Decorate with the frosting.


The tart is good the way it is.  It doesn't *need* anything.  But, since this is for Valentine's Day, I think it needs something red and fancy;-)


Raspberry Sauce:


In a medium saucepan, combine 2 cups frozen raspberries (or strawberries, or any other berry) and 1/4 cup sugar.  Heat on medium, stirring occasionally.


In a small glass, mix 2 tsp cornstarch with 1/8 cup merlot (you can really use any red wine that you like, but merlot and pinot noir are my favorites).  Add the mixture to the raspberries and heat.


Serve the tart cold with the hot berry sauce as a garnish.  Yum!

Layered Lemon Cake with Lemon Curd and Lemon Frosting= Lemony Goodness

This cake recipe is amazing.  I am a chocolate lover, so that is usually my first choice when I make a dessert.  However, a lot of my friends and family dislike chocolate, so I am left with my second favorite: lemon.  A year ago I was asked to make a cake for my grandmother's birthday party.  This is what you need to know about her:

1. She is an amazing baker, and can bake any kind of cake (or pie, or cookie, or muffin, or bread), from scratch, and get it perfect every time.
2. She does not keep her opinions to herself.  I knew if I screwed this up, she'd tell me.
3.  She forgets a lot of things, but never seems to forget those embarrassing moments.  If this cake didn't impress everyone, I knew I'd hear about it for a long time.
4.  I love my grandma.  She does a lot for me, so she deserved a kick ass dessert.

I asked my grandma what kind of cake she wanted.  She said, "Well, I'm tired of chocolate, and your grandfather like either lemon or apple."  Unfortunately for me, my grandma make the best apple cake in the world.  Was I going to compete with that?  Hell no.  Luckily, the only citrus dessert she makes is lemon meringue pie, which left a lot of other lemony options for me.

I searched and searched for a recipe, and I couldn't find one that I loved.  I googled, epicuriused, food networked.  I did practice runs on cupcakes.  I read reviews.  I searched and searched.  Nothing.  So, I combined a few family recipes and recipes with okay reviews, added in my own ideas, and this is what I came up with:-)  I hope you enjoy!  (BTW, my grandma and grandpa loved it, and she begged for this recipe... WIN)

The lemon curd and the frosting should be made at least 8 hours in advance of beginning the cakes, because you will need to chill each for a long time.  You will also combine some frosting with the curd, and some curd with the cake batter, etc.  If you add hot curd or to anything it will ruin the texture.

Do not use Meyer Lemons for the curd.  They do not have as much acidity, and can make the curd runny.

The curd and frosting are pretty sweet, as is the cake.  It does not need to be served with ice cream. It is very rich.  It can easily serve 16 people, or more.  The cake can be made a day ahead of time, as long as it is chilled well.

Lemon Curd (Can be made a couple days in advance, because it has to chill for 8 hours)

2 1/3 cups sugar
2 1/2 tsp cornstarch
1 1/8 cup fresh lemon juice (do not use Meyer Lemons)
4 large eggs, chilled
4 large egg yolks
3/4 cup unsalted butter

Combine sugar and cornstarch in a bowl.  Gradually add in the lemon juice.  Be sure to whisk constantly to avoid lumps.  Add eggs and egg yolk, and whisk for a minute, until the lumps are gone.  Heat on medium in a saucepan, stirring constantly.  Add the butter, keep stirring. Heat until boiling, making sure to stir so it doesn't stick or burn.

Pour into a bowl and chill, covered, for at least 8 hours.  If you add the curd to the cake before it is thoroughly chilled, it will run and the cake will fall apart.  The curd will last, so you can make this days in advance.

Cake

1 1/2 cups cake flour
1 to 1 1/4 cup sugar, depending on how sweet you want the cake
2 1/2 tsp baking powder
1/4 tsp cream of tartar
1 tsp salt
4 large egg yolks
zest of two large lemons
8 egg whites

1/4 cup vegetable or canola oil
1/4 cup fresh squeezed orange juice (do not use store bought orange juice, it can make the cake very sweet)

Preheat oven to 350.

In a large bowl, combine flour, 1/2 cup sugar, salt, and baking powder.  Add egg yolks, oil, orange juice, and zest. Add 3/4 cup lemon curd to the mixture.  Beat mixture until smooth.

In a separate bowl, beat egg whites with cream of tartar until peaks form.  Gradually add in the remaining sugar.  Beat until stiff.

Add the egg white mixture to the yellow mixture in three additions, floding gently between each addition.  Over- stirring could make the flufiness go away, so be careful.

Butter and flour three 9 inch diameter cake pans (with at least 1 1/2 inch sides to avoid spilling over), and line with parchment paper.  Divide batter equally among the three pans.  Bake the cakes for about 25 minutes.  Don't brown the cakes, but make sure when you insert a toothpick, it comes out clean.  Cool the cakes completely before assembling.  They should cool for at least an hour.

Frosting
1/4 cup powdered sugar
2 cups chilled whipping cream
1 tsp vanilla

Beat cream until peaks form, add remaining ingredients and beat until stiff.  Gently fold into 1 1/4 cups chilled lemon curd.  Chill for at least 5 hours (until firm).

Place one cake layer on cake platter.  Spread 2/3 cup curd on it. Add the second cake layer.  Spread 1 cup frosting on it.  Place the third layer on top.  Spread remaining frosting over the top and sides of the cake, completely covering it.  Pipe chilled frosting around the outside edge of the top of the cake, leaving no space in between pipings.  Add sliced lemon wedges in between pipings for decoration.

Pour about 1/2- 1 cup curd on the top of the cake.  The piped frosting will keep it from spilling over the sides.

Apologies for this photo... my brother is being a nerd;-)

Seafood Stuffed Jalapeno Peppers with Bacon

I made these with my grandma the other night.  They were delicious, I can't wait to have them again.  I was afraid they would be too spicy, but as long as you get all of the seeds and the pulp out of the pepper, they will be fairly mild.  My two year old ate them with no problem.  (However, the filling will be very hot so make sure they have time to cool down.

My grandma bought the jalapenos at the farmer's market here in town, so they were BIG.  I liked them that way, it made them easier to stuff so it went a lot faster.

Make sure that you wear gloves when you handle this many hot peppers.  Be careful not to rub your eyes or touch sensitive skin with juice on your hands.  I learned my lesson the hard way- touched Stewie's face once (years ago) after handling hot peppers, I burned his eye:-(  I felt so bad.  I always wear gloves now, even if I think I can handle it.

Stuffed Jalapenos


12-15 large jalapeno peppers
1 8oz package cream cheese
1 bunch green onions
1/2 bunch cilantro, leaves only, chopped
2 cloves garlic
1 8oz package crab meat or imitation crab meat
Juice and zest of 1 lemon or lime
1 tsp salt
1 tbs pepper
12-15 strips bacon, raw


Cut all jalapenos in half lengthwise and remove all seeds and pulp, rinse with water if necessary.


Preheat oven to 350.


Combine all other ingredients (except bacon) in a bowl and mix until uniform in texture.  Spoon mixture into jalapenos halves, replacing the other halves on top of the stuffing so the pepper sticks back together.  It is okay if the peppers are "overflowing" or if the cream cheese is coming out of the sides.  


Wrap each pepper in bacon from bottom to top.  You can hold in place with toothpicks if needed.  The bacon should hold in any cheese mixture that is falling out.


Bake for 20-30 minutes or until the bacon is fully cooked.  Let cool before serving, the inside with be extremely hot.


**Next time I make these, I am going to replace the cream cheese with bleu cheese crumbles and cheddar cheese.  Kevin also wants to try it with a smoked cheese.  I'll let you know when I try it;-)