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Tag: Lemon

Cherry Lemon Angel Trifle

by on Nov.30, 2012, under Yummies

I seriously though I already posted this recipe. I came back to look for it to show a friend, who’s Christmas party I am think if bringing this to, and when I couldn’t find it I realized my oversight. I am now correcting this. So without further ado…

Cherry Lemon Angel Trifle
 
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Type: Dessert
Serves: 8-10
Prep Time:
Cook Time:
Total Time:
 
A light yet decedent dessert that combines sweet and tart flavors over a fluffy sponge cake.
Ingredients
  • 1 Angel Food Cake, cut into 1"x1" cubes
  • 1 large can Cherry Pie Filling
  • 1.5 Cups Lemon Curd (from the jar is fine, or make your own)
  • 2 Cups Heavy Cream
Instructions
  1. Use an electric mixer with a whisk attachment to whip heavy cream until soft peeks form.
  2. In a trifle bowl begin with a layer of Angel Food Cake cubes.
  3. Over the cubes, spoon in ⅓ of the cherry pie filling, spreading out to cover the cake.
  4. Over the cherry pie filling, spread ⅓ of the whipped cream, sealing the layer of cherries below.
  5. Next spread ⅓ of the lemon curd out over the whipped cream.
  6. Repeat until you are out of ingredients and/or your trifle bowl is full
  7. Chill until ready to serve.

Photo by Marg of Cayman Designs

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Lemon Dream Cake Pops

by on Jan.26, 2012, under Eye Candy, Yummies

My wonderful husband (AKA ‘The Man’) got me a shiny new appliance for the kitchen this Christmas. Behold, the Babycakes Cake Pop Maker!!

Cake Pops

Photo by Babycakes

 

Now, don’t let the name fool you, it only does part of the work for making cake pops. Having made cake pops the original Bakerlla way, this does cut down considerably on the time to make the balls of cake. The time spent sticking, dipping and decorating is still the same however. One concern I had with this new contraption was that the cake balls would not be as dense as those mixed with frosting and rolled by hand and thus not hold as well to the sticks, but I was presently surprised on how well these stayed on the sticks. I had far fewer of these try to fall off during the dipping process then for the previous pops. I’m sure some of that was due to lessons learned, but I think these balls from the Cake Pop Maker were of a good density to hold themselves to the sticks.

In a reverse of tradition, I decided the inaugural use of my new best kitchen friend (who am I kidding, my BKFF is my KitchenAid Stand Mixer) would be to make a batch of Cake Pops for my birthday that I could give out to my friends and family. Since lemon is my all-time favorite flavor and the book that came with the maker had a lemon cake pop recipe, it seemed like fate was telling me to make these.

Thus I give you….

Lemon Dream Cake Pops

Lemon Dream Cake Pops

(continue reading…)

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Talk about a snazzy disguise!

by on Feb.17, 2011, under Yummies

For winter-haters like myself, the first days of the year above 60° sends our pulse racing that spring might finally be on the horizon. Yeah yeah, late freezes, blah blah, cold winds from the north, whatever. I am already eying the neighborhood  pool (hey, we even had money to pay the dues this year, so I might actually get to use it!) and dreaming of firing up the grill for cook-outs. With cook-outs, warm afternoons, and my friends on mind, I saw this little recipe gem and I was…well…I was in love!

Lemon Drop Jello Shots

Photo by Bakers Royale

No more stealing the paper ketchup cups from McDonald’s…wait, I mean buying those little paper cups legitimately from the internet. Now your jello shots can be delivered in a attractive and environmentally friendly container.

Before you make your shot mix however, you need to prepare your fruit. Now I am a lemonhead, so I am doing this recipe with lemons, but it can be done with pretty much any citrus fruit. With all of the different flavors of jello available, you could make a wide variety of fruit/liquor/color combination.

First step is to prep 8 lemons (this will yield 32 finished servings). Cut lemons in half and juice. Set the juice aside, you’ll need it later. Using a grapefruit spoon (or a paring knife if your careful), remove the insides of fruit and. Try and get a nice smooth inside to your halves. You can also try turning the fruit inside-out and scraping the pith clean that way.

Lemon Drop Jello shots fruit

photo by Bakers Royale

Now that your vessels are ready to receive their bounty, time for the jello shot recipe. Perform a Google search and you will find tons. This one looked exceptionally delicious, but you could use just about any found online. Just remember that you may need to adjust the ingredient quantities so that it yields approximately 3 cups of shot mix.

Lemon Drop Jello Shots

  • 8 large lemons, sliced in half and prepped
  • 2 packages lemon Jello
  • 1 cup boiling water
  • 1 cup liquor (I like Bacardi Limón for this recipe)
  • 1/2 cup lemon juice
  • 1/2 cup ice cold water
  • 1/2 cup sugar, for dipping

  1. Bring the water to a boil.
  2. Combine water and jello mix and stir until mix is dissolved. Then add the liquor, lemon juice and cold water.
  3. Place the empty lemon peels hollow side up into a muffin pan. Pour the jello shot mix into the shells until it reaches the rim of the fruit.
  4. Once all your fruits are filled, place muffin tins into the fridge for approximately 4 hours, or until the jello is firmly set.
  5. To serve, warm a shape-edged knife under hot water. Dry knife and slice halves into wedges.
  6. Pour the sugar on a plate and coat wedges on both sides.
  7. Share and enjoy!


Photo by Bakers Royale

Now if the kids sneak out from bed while you are having a shot, you can just pop the rind in your mouth and give them a silly grin, and no one will be the wiser as to what your really up to.

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Chicken Caesar Pasta Salad

by on Apr.18, 2010, under Yummies

This is a great spring and summer dish that’s wonderfully filling, but not heavy. It has a cool and refreshing flavor. I like to make this when I am short on time and need something to please a crowd.

Chicken Caesar Pasta Salad

1/2 lb. pasta*
2 Hearts of Romaine lettuce, shredded
1 lb. chicken, cubed (peeled and devained shrimp could also be substituted)
2-3 tbsp Pesto
1 tbsp Olive Oil
Zest of a lemon
Croutons
Fresh ground pepper
Fresh Shredded Parmesan
Caesar Dressing

  1. Cook pasta per instructions in well salted water.
  2. While pasta is cooking, coat chicken in pesto. Heat olive oil in skillet.
  3. Saute chicken in olive oil until cooked through. Remove from heat and allow to cool.
  4. Once pasta is cooked al dente, drain and rinse with cool water.
  5. Toss lettuce, pasta and chicken in large bowl.
  6. Add remaining ingredients and toss with dressing to coat evenly.

* Any kind will work, I’ve done this previously with farfalle, penne, rotini, etc. I was out of my usual small pastas, so for this demo I used angel hair spaghetti.

Makes 4 hearty-sized portions

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Awesome Lemon Pepper Catfish

by on Apr.15, 2010, under Yummies

I have always been a little weary of fish. There are so many kinds, fresh, salt water, firm, soft, white, pink, red, etc. I had about 3 kinds of fish I consistently would cook, but recently with the encouragement of my significant other, I have added another to the list. Catfish!

I personally think catfish are one of the uglier fish of the underwater world and something about that just always turned me off of trying them. Well my man ordered some lemon pepper catfish one night while we were eating out and I was brave enough to try and bite and low and behold, I have been missing out! This fish is delish!! So started my quest to find a great catfish recipe I could make at home.

As a little side note, catfish seems to be a relatively inexpensive compared to many other types of fish. If you need a quick, inexpensive, and tasty meal, put catfish on your list. Don’t be a wuss like I was for so long! My local international foods market regularly sells catfish fillets for $2.99/lb.

I put this recipe together after cooking a few other version I found on various websites but not being totally satisfied with any of them. So it occurred to me to take the elements I liked from each and see if I could meld them together into something that tasted good and wasn’t too hard to fix. The experiment, I have to say, was more successful then I first would have imagined. *cue mad scientist laughter*

Lemon Pepper Catfish

Lemon Pepper Catfish

2 half-pound Catfish Fillets
3 lemons, juiced
1/2 teaspoon Sea Salt
1/2 teaspoon fresh cracked pepper
1 tbsp olive oil
1 clove fresh Garlic
1/2 cup Flour
3 tbsp Cornmeal
1 tsp Lemon Pepper Seasoning
2 tbsp butter

1. Combine lemon juice, sea salt, pepper, garlic and olive oil and mix well. Marinade catfish in mixture for at least 30 minutes, but not more then a few hours.

2. Mix flour, cornmeal and lemon pepper seasoning in a shallow dish. Remove fish from marinade and dredge in flour until well coated. Let sit for several minutes for mixture to adhere. This will help keep it from falling off while cooking.

3. Heat butter on medium-high in skillet. Carefully add fish once butter is melted and hot. Cook 3-7 per side until brown and fish flakes easily.

Marinading Fish Breading Fish Frying Fish

Won’t you celebrate National Catfish Day with me on June 25th and give this recipe a try?

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