Tag Archives: Lemon

recipe goodness :: grandma dilaura’s lemon madeleines

 

Grandma's Lemon Madeleines

Grandma’s Madeleines

Santa called, he wants a new kind of cookie this year. Yes, we all love sugar cutouts and peanut butter cookies with chocolate kisses —  don’t get me wrong, I love the tradition of knowing those festive favorites will be stacked high on the Christmas table too. But this year everything old is new again, so I’m rethinking the cookie plate.

These lemony Madeleines weren’t necessarily a Christmas tradition in our house, but they were ceremoniously revealed after many Sunday dinners at Grandma’s. After a heaping bowl of gnocchi or a big Sunday roast, she’d shuffle over to her cookie tins {which were never empty} and arrange these delicate little shell-shaped cookies {which might as well be referred to as mini cakes for their delicate sponge} on a plate to await the blessing of decorative powdered sugar. They were divine. Pretty, perfect little pillows of lemony goodness. These will always remind me of my grandma and have become a new tradition in my own kitchen — parting gifts for dinner guests or just comforting treats to accompany a steaming cup of weekend coffee. And so for something that evokes those cherished memories, it seems only fitting that they join the joyous Christmas cookie tray. Enjoy!

Madeleine Tray

Madeleine Tray

Grandma DiLaura Lemon Madeleines

Makes 36 Large or 48 Mini | 350°

3/4 Cup Butter, melted and slightly cooled, plus more for brushing pans
3 Large Eggs
2/3 Cup Sugar
1 tsp Vanilla
1.25 Cups Cake or All-Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
Zest of 1 Lemon
1/3 Cup Shredded Coconut (optional)

  1. In a large bowl, mixer on high, beat eggs until light.
  2. Gradually add vanilla and sugar and continue beating until volume has increased about 4x and is pale and fluffy. Add melted butter.
  3. Sift dry ingredients together and fold with spatula into mixture.
  4. Fold lemon zest and/or coconut.
  5. Brush Madeleine molds with melted butter and scoop mixture into each shell filling about halfway —  careful not to overfill as they will rise like a cake.
  6. Bake 8-10 minutes for Large Madeleines and 6-8 minutes for Mini Madeleine trays until cake is firm to the touch and light gold in color.
  7. Remove from trays and let cool on a wire rack. Store in an airtight container.
  8. Right before serving sprinkle with powdered sugar.
Mini Madeleines

Mini Madeleines

Other Grandma Favorites:
Secret DiLaura Family Frittata with Sweet Italian Sausage
Grandma’s Italian Wedding Chicken Soup
Homemade Gnocchi and Sauce: Channeling My Italian Grandmother
Violet’s Lemon Cheesecake

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Cinco de Mayo: A Day to Celebrate Mexican Pride {and Drink}

The Fixins' for Fresh Lime Margaritas

Contrary to popular belief, Cinco de Mayo is not the celebration of Mexican independence, but rather a day to celebrate Mexican pride and heritage. What better way than with a mariachi band and margarita. If you’re going all out and planning to have a party on your rooftop, then this is a recipe you definitely want to impress your guests with. Good grapefruit is still available at the store and, in my opinion, is a necessary component to a ‘rita rockin’ the citrus blend. Please oh please don’t buy the pre-made mix. If you’re going to make our Mexican compadres proud, get out your juicer and put a little squeeze into your spirits. Don’t be afraid, this is not that spicy, but the chili adds a depth to the drink that cuts through all that citrus and makes it truly tasty. By the way, did you know margarita means daisy in spanish? Doesn’t that just sound like a delightful name for a killer cocktail?

Ancho Chili Margarita with Fresh Lime-Orange-Grapefruit Juice

Recipe:
2 0z tequila
2 oz mixed juice {lime, orange, grapefruit, agave}
ice
kosher salt and lime slice for rim

What you Need {See below for proportions}:
1 Bottle Tequila Blanco {I find the white tequila is smoother}
1 Dried Ancho Chili
Raw Agave
Limes
Oranges
Grapefruits

Fresh Squeezed Lime, Orange, Grapefruit

People experiment with the proportions of tequila to lime juice all the time, so it’s just a matter of personal taste.  Since my recipe uses fresh squeezed juice and a little raw agave for sweetness, you don’t need to add any triple sec or cointreau. And because of the fresh juice, I like to make this one with a 1:1 proportion of tequila to fruit juice. Here’s what you can expect to get from all that squeezing {approximately}.

8 limes=8 ounces
4 juice oranges=8 ounces
1 grapefruit=7 ounces

Figure out how many total drinks you plan on making. You need 2 oz of tequila and 2 oz of juice for every drink, so multiply that to know how much you need in total of both. Here’s an example to figure out how much of everything you need to make 3 drinks for 4 people. Adjust to fit your crew!

  1. 2 hours before you plan to serve the margaritas, add one dried ancho chili to the bottle of tequila. Note: the longer this soaks, the less spicy it will get as the pepper actually breaks down in the tequila. If you don’t plan on using an entire bottle, you may want to pour the tequila over the pepper in a separate container and watch it turn a cool red hue!
  2. Juice all of your limes, oranges and grapefruits into a separate container. Add 1 tsp of agave for every 8oz of total fresh fruit juice.  Mix thoroughly and chill. Keep a few lime halves to run across the top of your glasses later to make the salt stick.
  3. Ready to drink? Run a leftover lime half around the rim of a chilled glass. Pour some kosher salt on a plate and dip the rim in the salt if desired. Fill the glass with ice.
  4. You can either use a cocktail shaker or just mix equal parts tequila and fresh fruit juice in a pitcher and pour over ice in each glass.
  5. Stir, sip, enjoy, repeat.

What’s A Cinco de Mayo Party Without Salsa?!:
Avocado & Tropical Fruit Salsa
Creole Roasted Fresh Corn-Tomato Salsa

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recipe goodness :: farro salad with steamed kale and roasted pinenuts

Farro Salad w/ Steamed Kale and Roasted Pine Nuts

I was at the farmer’s market recently and with the winter veg dwindling, I grabbed a bunch of kale and thought I would experiment with a green that I don’t normally cook with. Kale is one of the veggies that I want to add to my “I need more of this in my life” list. It has cancer-fighting properties is great for detoxing the body — just what I need after a late Saturday night. Everything else I just grabbed out my cupboard and fridge and threw together a lovely nutty and bright dish that is great on a cold winter’s night or as a cold salad on a warm day.

Farro Salad with Steamed Kale and Roasted Pine Nuts

Serves 4 | Time: 20 minutes

1 cup farro
1 bunch kale, stems removed
1/4 cup pine nuts
1/2 lemon
olive oil {equal parts to lemon juice}
salt and pepper to taste
parmesan for grating

  1. Pour farro into medium saucepan and cover with cold water until an inch above the grains. Let soak for 20 minutes.
  2. Drain farro and recover with cold water. Add a generous amount of kosher salt and bring to boil.
  3. Lower heat to a simmer and cover for 10 minutes.
  4. While farro is cooking, wash and dry kale. Cut into bite-sized pieces.
  5. Juice half a lemon into a glass measuring cup and add the same amount of olive oil. Add salt and coarsely ground pepper to taste. Set aside.
  6. In a small dry pan, toast pine nuts until light brown and remove from heat.
  7. After farro has cooked for 10 minutes, add kale to the pot on top of the farro and recover for an additional 5 minutes.
  8. After 5 minutes, turn off heat and check to be sure kale is bright green and tender and farro is cooked, but still has an al dente bite. If more time is needed, cover the pot off the heat for an additional 3-5 minutes.
  9. Drain farro and kale and transfer to a large bowl.
  10. Pour lemon and olive oil over salad and toss to mix. Serve in a bowl with grated parmesan and toasted pine nuts sprinkled on top. Enjoy!

I Need More of This in My Life:
Roasted Cauliflower with Gremolata Breadcrumbs
Savory Cauliflower Fried Rice
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table

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