Tagged: Lemon


Meyer Lemon Mousse with Lavender-Spice Chocolate Shortbread

When life gives you a bunch of lemons, make lemonade as the saying goes, right?  Technically the market sold me a load of in-season meyer lemons, so I figured why not test out a lemon mousse (I mean, it was Oscar night afterall, a little red-carpet indulgence was required).  Meyer lemons are in-season for just a few months each winter.  They're quite fragrant and less sharp than regular lemons.  This is definitely a rich dessert, so dole it out in small vintage glasses, tiny ramekins or baby mason jars and you'll be spot on with managable serving sizes.  To cut the  mousse's citrusy-sweetness just a bit, try pairing some lavender-spice shortbread with it. 

Meyer Lemon Mousse :: with Lavender-Spice Chocolate Shortbread

Serves :: 10 to 12


1 cup plus 1 tablespoon sugar
3/4 cup fresh meyer lemon juice (from 6 lemons)
6 large egg yolks
2 large eggs
11/2 tablespoons grated meyer lemon peel
1 1/2 cups whipping cream
1 teaspoon vanilla extract (or scrapings from inside of 1 vanilla bean)

*Recipe adapted from Bon Appetit

2 cups flour
3/4 cup powdered sugar
3/4 cup unprocessed Dutch cocoa powder
1/4 teaspoon salt
1/2 teaspoon dried lavender, lightly crushed
1/8 teaspoon cayenne pepper
buds from 2 to 3 thyme sprigs
1 cup (2 sticks) unsalted butter at room temperature 
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
dark chocolate shavings for garnish



Combine 1 cup sugar, lemon juice, 6 egg yolks, 2 whole eggs and grated lemon peel in a stainless steel bowl. Set the bowl over a small saucepan of simmering water. Whisk until the mixture thickens, where it sticks to the back of a spoon and a thermometer inserted into the mixture reads about 160°F - this should take about 10-12 minutes to thicken. Transfer lemon curd to another bowl and allow to cool.

Combine whipping cream and vanilla in a cold mixing bowl and beat using an electric mixer until peaks form, about 4 to 5 minutes. Gently fold whipping cream into the lemon curd.  Refrigerate until ready to serve. 

Garnish with shaved dark chocolate.


In a medium mixing bowl, whisk together powdered sugar, cocoa powder, salt, lavender, cayenne and thyme. Using an electric beater cream butter, sugar and vanilla.  Transfer to a food processor and add in flour mixture slowly, half at a time.  Pulse gently until crumbs form.  Add remaining flour mixture and pulse until a ball of dough forms.  Divide dough in half. Roll each half into a log, about 6 inches long or so – make sure log is squared at edges rather than rounded. Wrap logs in plastic and refrigerate for 2 hours or overnight.

Preheat to 325°F and place oven racks on 3rd and bottom rung.  Place about 1/4 to 1/3 cup of sanding sugar on a piece of parchment paper and roll each log so that each side is well-coated.  Cut each log into slices, about 1/3 inch thick.  Place slices on 2 cookie sheets, about 1/2 inch apart. Bake for 9 to 10 minutes and reverse baking sheets in oven. Reverse baking sheets and bake 9 to 10 minutes more until golden brown.  Transfer shortbread to a rack and allow to cool.


TAGS: dessert, lemon, mousse

posted: 03.01.12


Cold Weather Comfort :: Rose, Meyer Lemon and Almond Yogurt Cake

Umm...if you asked me where the first few weeks of 2013 have gone, I'd probably look back at you with a massive blank stare.  Things always seem a bit crazier in January, running at warp speed, and this year's no exception.  I've been head down and hands full planning for Nourish Kitchen + Table's spring launch - from choosing paint colors and slabs of marble (exciting) to dealing with the city's lovely system of bureaucracy and red tape (not so exciting and semi-infuriating).  Things with the shop are indeed ramping up so stay tuned for developments.  That said, I'm still finding time to get into the kitchen and unwind with my trusty apron.  Now that Bon Appetit's famed Food Lover's Cleanse is over and done (at least until next year), I've dipped back into the bread basket...just a little.  Ok, so this recipe has more to do with quick breads and invokes a nice, "lower-gluten" balance of almond flour and all-purpose flour.  There must be something about me and January and quick breads/tea cakes because I think I had a crush on them this time last year.  Well, they're back and this one is pretty stellar not to be too boastful.  Given that January is officially citrus month, it was only fitting that lemon be a stand-out element in the recipe along with rosewater and almonds. Low-fat Greek yogurt pulls this pretty little lady together and nods to the yogurt cakes my mom used to make when we were little.  Light and lower in fat, they definitely didn't last very long in my house.  Here's to freezing cold weather and a good cuppa tea and a lil' slice to warm you up.

Rose, Meyer Lemon & Almond Yogurt Cake ::

Serves :: 8



1 1/4 cups flour
1/2 cup almond flour
2 tsp baking powder
1/2 tsp salt
1 cup + 1 tbsp sugar
1/2 cup butter
3 eggs
zest of 1 meyer lemon (or regular lemon)
7 ounces 2% greek yogurt (Fage)
1 tsp vanilla extract
1/2 tsp almond extract
2 tsp rosewater (Kalustyans.com or specialty stores)
1/4 cup edible dried rose petals (Kalustyans.com)
2 tbsp sugar
2 tbsp sliced almonds
1 tbsp rosewater simple syrup for drizzling over top



Preheat oven to 350F. 

Sift flours and whisk in baking powder and salt.  Using an electric mixer, cream together butter and 1 cup and 1 tbsp sugar until light and fluffy.  Add in eggs, one at a time.  Add in lemon zest, yogurt, vanilla and almond extracts and rosewater.  Slowly incorporate flour mixture until well-blended.  Gently fold in dried rose petals.  

Grease a 9x5 loaf pan and line pan with parchment paper.  Pour batter into pan and top with almond slices and sprinkle with remaining sugar.

Bake for 60 to 70 minutes until golden brown and a toothpick or tester comes out clean.  Drizzle with rosewater simple syrup if desired. 

*Rosewater Simple Syrup - simmer 1/4 cup sugar, 1/4 cup water and 2 to 3 tsp rosewater until sugar dissolves completely.  Store remaining syrup up to 2 weeks.

TAGS: dessert, breakfast, lemon

posted: 01.28.13

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