Recipes and a Fork » Lemon http://recipesandafork.com Simple recipes for the simple kitchen Sat, 10 Sep 2011 17:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/?utm_source=rss&utm_medium=rss&utm_campaign=lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/#comments Sun, 24 Jul 2011 21:54:15 +0000 Recipes and a Fork http://recipesandafork.com/?p=2120 The Lemon Lover’s Breakfast. Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; … Continue reading →]]>


The Lemon Lover’s Breakfast.

Love Lemon?  Leftover ricotta from last night’s dinner?  Start the day with a twist to the traditional pancake.  Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries are simply lovely.  The pancakes are light and tender; and crisp around the edges.  The added lemon zest and juice in both the pancake and whipped cream create a bit of a tart and natural flavor.  Topped with fresh blueberries, this will be an instant hit at weekend brunch.  Give your arm a break and get your electric hand mixer out to prepare the egg whites and wonderful whipped cream.

Lemon Zest and Fresh Blueberries

      

Egg Yolks [left] and Ricotta Mixture [right]

      

Egg Whites, whipped into stiff peaks [left] and Pancake Batter [right]

Pancakes, cooking the first side, in large pan

      

Lemon Whipped Cream Ingredients in a Bowl [left] and Whipped Cream [right]

Lemon Ricotta Pancakes with Lemon Whipped Cream and Blueberries

Author: Adapted from Gourmet, September 1991 and Bon Apetit, April 2006   Serves: Yields twelve 3-4″ pancakes

Ingredients
  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons granulated sugar, plus 1 tbsp for whipped cream
  • 1 1/2 tablespoons finely grated lemon zest, plus 1 1/2 tsp for whipped cream
  • 2 tbsp fresh lemon juice, plus 1 tsp for whipped cream
  • 1/2 cup all-purpose flour
  • Pinch of salt
  • Butter for the griddle
  • 1/2 cup chilled heavy whipping cream
  • 1/2 cup fresh blueberries
Instructions
  1. Preheat oven to 200 degrees and set aside a baking sheet.
  2. In a bowl whisk together the egg yolks ricotta, sugar and lemon zest to create a pale mixture. Stir in flour until just combined. If you do not have a whisk (or don’t want to clean one), use a fork.
  3. In a separate bowl with an electric hand mixer beat the egg whites with a pinch a salt until they hold stiff peaks. To lift and lighten the ricotta mixture, fold in 1/4 of the egg whites into the mixture until combined. Gently fold in the remaining egg whites into the mixture to make the pancake batter.
  4. Heat a griddle or large pan over high heat until it is hot enough to make drops of water scatter over its surface. Reduce the heat to moderate and add a 1-2 tsp of butter to the pan. If you do not have a brush, swirl the pan so that the butter covers it. Working in batches, pour the batter onto the pan by 1/4 cup measures. Depending on how big your pan is, you can cook up to 4 pancakes at a time. Cook the pancakes for 1-2 minutes on each side, or until golden. When cooking the first side of each pancake, you will see the batter begins to bubble and the bottom set. If the pan gets too dry making the pancakes difficult to handle, add additional butter to the pan as necessary. Place the pancakes on to the sheet and transfer to the oven to keep them warm.
  5. To make whip lemon whipped cream, add heavy cream, 1 1/2 tsp zest, 1 tbsp sugar, 1 tsp lemon juice to a bowl. Using the electric hand mixer, beat the ingredients until it lifts and thickens into soft peaks.
  6. Remove the pancakes from the oven. To serve, stack a few pancakes on top of one another, add a dollop of whipped cream to the top of the pancakes, and blueberries over and around the pancakes.
Serving size: 3 pancakes plus whipped cream and blueberries Calories: 410 Fat: 25 g Saturated fat: 14 g Unsaturated fat: 10 g : 28 g Sugar: 10 g Fiber: 1 g Protein: 18 g Cholesterol: 260 mg

 

Notes: Lemon Whipped Cream can be made up to 4 hours ahead.  If making ahead, cover and chill whipped cream in the refrigerator, then re-whisk before serving.  Also use part-skim ricotta, if whole ricotta is not available.

 

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]]> http://recipesandafork.com/2011/07/24/lemon-ricotta-pancakes-with-lemon-whipped-cream-and-blueberries/feed/ 0 Herb-infused Water http://recipesandafork.com/2011/07/17/herb-infused-water/?utm_source=rss&utm_medium=rss&utm_campaign=herb-infused-water http://recipesandafork.com/2011/07/17/herb-infused-water/#comments Sun, 17 Jul 2011 02:36:22 +0000 Recipes and a Fork http://recipesandafork.com/?p=1902 The Pure Relaxation. Rehydrate with Nature’s garden.  With a few natural ingredients, a simple glass of water can transform a regular day into a relaxing one.  Herb-infused Water recreates a day at the spa in your home.  Serve Herb-infused Water … Continue reading →]]>


The Pure Relaxation.

Rehydrate with Nature’s garden.  With a few natural ingredients, a simple glass of water can transform a regular day into a relaxing one.  Herb-infused Water recreates a day at the spa in your home.  Serve Herb-infused Water at a baby shower, a spring lunch, or just around the house.  The combination of mint, rosemary, lemon and cucumber makes a refreshing glass of water in a couple of simple steps.

The Ingredients

 

 

 

 

 

 

 

 

Herb-infused Water

Author: Adapted from Sunset, May 2002 Prep time: 5 mins Total time: 5 mins Serves: Yields 4 cups

Ingredients
  • 12 thin slices cucumber
  • 4 thin slices lemon
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh mint
  • 4 cups still water, chilled
Instructions
  1. Place the cucumber, lemon, rosemary and mint in a 1 1/2 to 2-quart pitcher.
  2. Carefully pour the chilled water into the pitcher. Cover the pitcher and chill it in the refrigerator for at least 2 hours or up to 8 hours.
  3. Prior to serving the water, add ice cubes in each drinking glass. Pour the infused water into each glass and serve cold.
Serving size: 1 cup Calories: 0 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 0 Sugar: 0 Fiber: 0 Protein: 0 Cholesterol: 0

 

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]]> http://recipesandafork.com/2011/07/17/herb-infused-water/feed/ 0 Candied Lemon Peels http://recipesandafork.com/2011/06/20/candied-lemon-peels/?utm_source=rss&utm_medium=rss&utm_campaign=candied-lemon-peels http://recipesandafork.com/2011/06/20/candied-lemon-peels/#comments Mon, 20 Jun 2011 11:41:34 +0000 Recipes and a Fork http://recipesandafork.com/?p=159 Don’t let lemons go to waste.  Before squeezing lemon juice onto grilled fish, into salsa, or any other dish, use the lemon peel as the main ingredient of a sweet treat.  Candied Lemon Peels are tart yet satisfy the sweet … Continue reading →]]>


Don’t let lemons go to waste.  Before squeezing lemon juice onto grilled fish, into salsa, or any other dish, use the lemon peel as the main ingredient of a sweet treat.  Candied Lemon Peels are tart yet satisfy the sweet tooth.  This recipe can be turned into an easy afternoon activity with family and friends.

 

1/2″ width Raw Lemon Peels
Candied Lemon Peels

The No Waste Lemon Policy

Yields 35-40 pieces

Ingredients

  • 4 Organic Lemons

  • 2 cups water, for blanching lemons

  • 1 cup ice water, for blanching lemons

  • 1/4 cup lemon juice, yielded from 1 juicy lemon

  • 1 cup white sugar, divided in ½ cup

  • 1/4 cup water, for syrup

Directions

1.  Scrub lemons clean.  Using a vegetable or potato peeler, peel lemon rind from top to bottom for a 1/2″ inch width peel.

2.  To blanch the lemons prepare boiling water and ice water: boil 2 cups of water in a pot; in a separate bowl, place 1 cup of ice water.  Place lemon peels in boiling water for 3 minutes.  Remove peels from boiling water and place peels in ice water to cool for 1 minute.  Remove peels from ice water.  Using a butter knife, scrape pith from peel.  Set aside.

3.  Squeeze ¼ cup lemon juice from a lemon(s).  To prepare syrup, pour lemon juice, ¼ cup water, and ½ cup sugar into a sauce pan over medium heat.  Stir mixture until sugar dissolves.  Add peels to syrup and cook on low heat for 10 minutes.

4.  Add ½ cup sugar on a small plate and place parchment paper next to the plate.  Using a  fork or tongs, remove syrup-coated peels in batches and place directly on to plate of sugar.   Roll peels in sugar to coat.  Place sugar coated peels on parchment paper to dry. 

Note: Left over syrup can be used to flavor soda or as a syrup for pancakes

 

 

]]> http://recipesandafork.com/2011/06/20/candied-lemon-peels/feed/ 0 Strawberries with Lemon and Mint http://recipesandafork.com/2011/06/20/strawberries-with-lemon-and-mint/?utm_source=rss&utm_medium=rss&utm_campaign=strawberries-with-lemon-and-mint http://recipesandafork.com/2011/06/20/strawberries-with-lemon-and-mint/#comments Mon, 20 Jun 2011 03:13:39 +0000 Recipes and a Fork http://recipesandafork.com/?p=15 The Simply Fresh Treat. Strawberries are one of nature’s best sweets.  Why not enhance it with more of nature’s refreshing treats?  Yes, lemon and mint.  Strawberries with Lemon and Mint is a great dessert for a summer bbq or perfect … Continue reading →]]>


The Simply Fresh Treat.

Strawberries are one of nature’s best sweets.  Why not enhance it with more of nature’s refreshing treats?  Yes, lemon and mint.  Strawberries with Lemon and Mint is a great dessert for a summer bbq or perfect for a light breakfast.  And with a slight variation, it is also a great vegan treat.  It’s as simple as swapping in turbinado sugar.

The Main Ingredients

Hulled and Slice Strawberries

 

 

Chopped Mint and Lemon Zest

Strawberries with Lemon and Mint
Print

Author: Adapted from Jamie’s Italy by the revolutionary Jamie Oliver
Serves: 4

Ingredients
  • 1 lb strawberries
  • 2 tbsp mint, chopped
  • 2 tbsp granulated sugar or turbindado sugar
  • 1 lemon
Instructions
  1. Thoroughly clean strawberries. Using a knife, hull the strawberries by removing the stems. Slice strawberries length-wise from top to bottom in 1/4″ in width and place in a large bowl.
  2. Zest a lemon and sprinkle over the strawberries. Slice the lemon in half and remove the seeds. Squeeze each half over the strawberries so that the lemon juice coats the strawberries.
  3. Add the sugar over the strawberries. Sprinkle the chopped mint over the strawberries.
  4. Mix the strawberry mixture so that the sugar dissolves and the mint and zest are evenly distributed throughout the coated strawberries.
  5. Let the coated strawberries sit for 10 minutes so that the strawberries macerate.
Serving size: 1/2 cup Calories: 65 Fat: 0 Saturated fat: 0 Unsaturated fat: 0 : 17.2 Sugar: 12.3 Fiber: 3.9 Protein: 0 Cholesterol: 0

 

Notes: For chilled strawberries, place the coated strawberries in the refrigerator while they macerate before serving.  If you are using turbinado sugar for vegans, the may not dissolve completely.  This is okay.  The strawberries will sweeten as it macerates.

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