Lemon Cream Sauce
from Mireille Guiliano
FrenchWomenDontGetFat.com
INGREDIENTS
1½ Tablespoon fresh cream
or 3/4 Tablespoon heavy whipping cream
and 3/4 T sour cream
½ teaspoon extra virgin olive oil
½ teaspoon lemon zest
½ teaspoon lemon juice
2 teaspoons fresh parmesan
Yield: 2 Servings
RECIPE
Mix the fresh cream, olive oil, lemon zest, and lemon juice in a small bowl. Heat under medium flame for a minute.
When mixture starts thickening, add the parmesan cheese, stir, and cook for another minute.
If having with pasta, add and mix. Serve immediately.
Sauce is also good over fish ,chicken, your favorite vegetable... the uses are endless.
Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts
Thursday, June 11, 2009
Thursday, November 20, 2008
Lemon Teacakes
Lemon Teacakes
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Cookies Ingredients:
2/3 cup granulated sugar
1 cup Butter, softened
1 large egg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 1/2 teaspoons grated lemon peel
1 to 2 drops yellow food coloring, if desired
Glaze Ingredients:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 small drop yellow food coloring, if desired
Garnish Ingredients:
Candied violets or tiny frosting flowers
Heat oven to 350°F. In large mixer bowl combine all cookie ingredients except flour, lemon peel and food coloring. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). By hand, stir in flour until well mixed.
In small bowl place 3/4 cup dough. By hand, stir in lemon peel and food coloring. Shape lemon flavored dough into 36 (1/2-inch) balls.
Divide remaining dough into 36 pieces. Place 1 lemon dough ball in center of each piece of plain dough. Shape into 1-inch balls, making sure lemon dough is covered. Place 2 inches apart on baking sheets.
Bake for 15 to 18 minutes or until edges are lightly browned. Cool completely.
In medium bowl stir together all glaze ingredients. Dip top of each cookie into glaze. Place on wire cooling rack over waxed paper to let excess glaze drip off. Garnish with candied violets before glaze sets.
Makes 3 dozen cookies
Thursday, November 6, 2008
Chicken/Lemon- melt in your mouth - EZ
Similar to the chicken/Italian melt in your mouth!
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste
from my sisters catering days-
(figure 2 pieces of chicken per person)
These portions are for approx 1lb chicken or to serve about 4-6 people
Use equal parts lemon juice matched with extra virgin olive oil- roughly same amounts as 2 sticks of butter (like in the italian chicken).
2 tsp garlic powder
aprox 2 tsp Parsely flakes.
Procedure
Place chicken in roasting pan.
mix together all ingredients and pour this mixture over raw chicken. Sprinkle paprika over chicken.
cook 350 degrees 1+1/2 hour - flip over chicken after 45 minutes.
If too lemony add some water to taste
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