Sometimes we all get into a rut and serve vegetables the same old way. Try this one and it will brighten your outlook on asparagus.
- 1/4 cup butter
- 3/4 cup pecans (measuring 1/2 cup after saute)
- 1 cup panko crumbs
- 1 large lemon
- 1 tbsp. grated lemon zest
- 1/2 cup minced parsley
- 2 lbs. asparagus
- lemon slices
In a skillet, melt the butter and add the pecans, sauté for 3-4 minutes. Add the panko crumbs. and continue for 5 minutes, stirring constantly.
Cut the lemon in half and squeeze into the mixture, making sure no seeds fall in. Remove from the heat and add the zest and parsley.
Steam asparagus just until tender. Arrange on a pretty platter and sprinkle the topping over all. Garnish with lemon slices.
You will get lots of oohs and ahhs for sure.
Fresh Trout With A Lemon Caper Aioli
If you are looking for a light and delicious meal over the holiday weekend, give this one a try. Truly lovely and when paired with a chilled Pinot Gris…heavenly!
Trout
- 6 x 6 oz. whole trout, skin on
- 1 tbsp. grape seed oil
- 1 lemon, cut in wedges
- micro greens for garnish
Preheat oven to 350 degrees. Blot fish dry with a paper towel and place on a parchment lined baking tray and rub gently with the oil. Bake in the middle of the oven for about 15 minutes until almost cooked through. You really want it a little rare as it will continue cooking once removed from the oven.
Peel off the skin from the fish and discard the head. Remove the fillets from the spine and place on a heated platter. Garnish with the micro greens and set the lemon wedges around the edge. Drizzle with a little of the lemon sauce. Pour remaining sauce in a bowl and let everyone add more (they will want to).
Lemon Caper Aioli
- 1 large garlic clove, smashed and finely minced
- 2 tbsp. grape seed oil
- 1 tsp. Dijon mustard
- 1/4 cup mayonnaise
- zest of half a lemon
- 2 tsp. capers, rinsed and drained
Place the garlic in a mini food processor and whirl. Gradually add the oil until a smooth paste has formed. Add the Dijon, lemon zest and mayonnaise and whirl to blend. Transfer to a small bowl and add the capers.
This may be served with baby spring vegetables and basmati rice. Truly a wonderful meal and, of course, the chilled Pinot Gris adds to the overall enjoyment.
Olives Three Ways – In Soup/snacks/Charcuterie Plate
The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.
#1 Olivata
- 2 1/2 cups oil-cured black olives
- 1/4 cup of olive oil
- 1 tbsp. wine vinegar
- 2 tsp. dried thyme
- 1/2 tsp. hot pepper flakes
- 2 cloves minced garlic
- caper berries for garnish
Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.
In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes, all you need is a spoonful.
#2 Black Olives With Fennel and Orange
- 1/2 tsp. coriander
- 1/2 tsp. fennel seeds
- 2 tbsp. olive oil
- 2 tsp. coarsely grated orange zest
- 4 tsp. orange juice
- 4 drops hot pepper sauce
- 1 1/2 cup black olives (oil cured)
Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.
Refrigerate for 24 hours – don’t cheat
This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?
And now, the last one…
#3 Lime Scented Green Olives
These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.
- 1 1/4 cups green olives, with pits
- 2 tbsp. olive oil
- 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. grated lime rind (or to taste)
- 3-4 drops hot sauce
- 2 tbsp. fresh lime juice
- 1 1/2 cups cubed Feta cheese
Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.
Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.
Refrigerate for 24 hours.
Lemon Garlic Mashed Potatoes
If you are not having a turkey this season, but opting out for either lamb or ham, then these are the potatoes you should try.
- 3 lbs. Yukon Gold potatoes, peeled and chopped into chunks
- 3 cloves garlic, halved
- 3 tbsp. olive oil
- 2 tbsp. butter
- pinch of salt and pepper
- 2 tbsp. capers, drained and chopped
- 1/3 cup Italian parsley (flat leaf)
- 2 tsp. lemon peel, shredded
- 1 half lemon
In a large sauce pot, cook the potatoes and garlic in boiling water until tender.(20-25 minutes).
Drain the potatoes, but reserve 1 cup of the water. Mash with a potato masher to break them up, then place in your electric mixer beating until totally smooth, adding 2 tbsp. of the oil, butter, salt and pepper, and just enough of the reserved water to reach the desired consistency.
Transfer to a serving bowl, topping with the capers, parsley, lemon peel and drizzle the remaining oil over the top. Squeeze the lemon over the top just before serving.
This makes enough for 8, plus a little more for leftovers.
Artichokes With Fresh Tarragon
This is one vegetable that many people have not tried. This is a simple and certainly easy to prepare so why not? Damn I can do this…
- 3 lemons, cut in half
- 4 globe artichokes (about 3/4 lbs. each)
- 2 tbsp. olive oil
- 2 cloves garlic, peeled
- pinch of salt
- 1/2 tsp. whole black peppercorns
- 1 bunch fresh tarragon
Fill a bowl half full of cold water. Squeeze the juice of two lemons into the water and the lemon halves. (this will prevent the artichokes from discolouring).
Trim the artichoke stems to 1 inch and peel the dark green outer layer. Trim 2-3 inches from the top of each artichoke and pull off the tough outer leaves until the tender yellow ones appear. Using a spoon, scoop out the purple choke, discard. Slice the artichokes lengthwise about 1/3 inch thick and place in the lemon water.
In a large skillet, combine the oil and juice from remaining lemon. Drain the artichokes and add to the skillet along with the garlic, salt, peppercorns and 3 cups water.
Arrange all but 1 sprig of tarragon on top of the artichokes and bring to a boil. Boil until only a trace of water remains (about 15 minutes).
While that is cooking, chop the leaves of the remaining tarragon. Transfer the artichokes to a serving dish and sprinkle with the remaining tarragon.
Yum…
Lemon Cream
We got this recipe from Shannon at the Lake Village Bakery and you will absolutely love it!
Tart, yet smoother than the finest silk. OMG it is fabulous. I would use this as a palate cleanser between dinner courses. You can use it as a dessert with whipped cream and a few summer berries. Put a couple of shortbread cookies on the plate and you will never want for anything again.
- 425 ml heavy whipping cream
- 50 ml freshly squeezed lemon juice
- 75 g sugar
- 1 1/2 lemons, zested
In a pot over medium heat, pour in the cream and cook for about 10 minutes until it starts to get bubbles on the side. Do not let the cream boil over so stir it constantly.
Take off the heat and add the sugar, stirring until completely dissolved. Add the lemon juice and zest and let this stand for 10-15 minutes. Strain through a fine mesh sieve. Pour into containers and cover with saran. Place in the fridge. The cold temperature of the fridge will completely set this.
I also really love limes, so I am going to try it that way. I will let you know how it turns out. Should be as good, I’m hoping.
Italian Biscotti with Dried Mangoes
I like Biscotti with a cup of freshly brewed coffee but I do not like the commercially prepared cement blocks. Homemade is better in texture, flavour and taste. Try it and see if you feel the same.
- 3 cups flour
- 5 1/2 tsp. baking powder
- pinch of salt
- 1/2 cup coarsely chopped almonds (toasted)
- 4 eggs
- 1 tsp. almond flavouring
- 4 squares semi-sweet chocolate squares, melted
- 1 cup dried, chopped mangoes
- 2 lemons, grated peel
- 2 lime, grated peel
- 1 orange, grated peel
Combine the flour, baking powder, salt, sugar and chopped almonds. Whisk the remaining ingredients together. Add the wet ingredients to the dry and really mix this well. It will be a very stiff dough.
On a parchment lined cookie sheet, divide the dough into 2 pieces and roll into logs. They should be about 3 inches wide and as long as your cookie sheet. Try to square off the ends and bake for 25 minutes.
Remove from the oven and slice each log on the diagonal. On a second, parchment lined cookie sheet, lay the slices on their side. Reduce your oven to 350 degrees and bake another 10 minutes. Turn them over and bake a further 10 minutes. Cool completely and store in an airtight container.
Now, clean up the kitchen, make a fresh pot of coffee, grab a friend or magazine….put a couple of biscotti on a plate and enjoy!
Lemon Mousse
In three weeks time, we will be hosting our “pre-Christmas dinner” with about 10 new friends. We have done this for years (if you are a follower of this site, you will know that). It will be their first. After searching everything I have, I decided on this. I think it will be a good one. Since it can be made 3 days ahead of the dinner, it is a good choice.
- 8-10 lemons
- 2 cups sugar
- 8 large egg yolks, plus 2 whole eggs
- 1 cup (2 sticks) unsalted butter, cut up
- 1 1/2 cups plus 2 tbsp. whipping cream
- chilled candied lemon zest *
- 1 eight ounce container of creme fraiche
In a large bowl, prepare an ice bath. Set aside. Juice 1 lemon and set aside. Juice enough lemons to make 1 cup of juice. Place the juice, sugar, egg yolks, whole eggs and butter in a saucepan. Cook over a medium heat for about 8 – 10 minutes until it begins to boil.
Strain this through a fine sieve into a bowl set on top of the ice bath. Stir occasionally until it cools down. Place plastic wrap over the entire surface and set in the fridge for about an hour.
Whip the cream until soft peaks form. Reserve 1/2 cup of the lemon curd to be used later and add the remaining curd to the whipped cream. Gently fold this together with a whisk until well combined.
Fill your ring molds (8-10) equally and place them on a cookie sheet to be placed in the freezer for up to 3 days.
Candied Lemon Zest*
This should be made one day before you make the mousse.
Scrub the skins of 4 lemons
2 cups sugar
1 cup cool water
Remove zest from the lemons with a vegetable peeler. Remove the white pith with a sharp knife and finely julienne. Place the zest in a small bowl and over with boiling water. Let stand for half an hour and then drain.
Bring the sugar and cool water to a boil , stirring until the sugar has dissolved. Add the lemon zest and cook for about 10 minutes. Remove from heat, cover and let stand overnight. Next morning store the zest in the syrup in an air tight container in the fridge until ready to use.
Drain the candied zest and reserve the syrup. Whisk 1/3 cup of the syrup, reserved 1/2 cup lemon curd and the juice of 1/2 lemon in a bowl.
Place the frozen mousse on pretty plates, letting stand for about 5-6 minutes to warm. Mix the creme fraiche wth the 2 remaining tbsp of whipping cream until soft peaks form. Remove the molds, spoon the lemon sauce around the base of the mousse, spoon some creme fraiche on top and add a spoon of candied zest on top.
Put a couple of your best shortbread cookies on the side and serve. (Your choice: whipped, lemon or pecan shortbread). What the heck, make it 1 of each.