Lemon French Toast

Lemon French Toast - made March 1, 2014 from Created by Diane

Last up for Lemon Week is the lemon twist on traditional French toast. I'm not quite sure what I expected other than it would be like regular French toast with a little lemon flavor. Which is what I got. I might've gotten the same effect just squeezing lemon over French toast.

I think part of it was because I topped it with maple syrup rather than a lemon topping so lemon wasn't really a star, more like a supporting character. If you want to go all out on lemon, I would suggest making a lemon glaze (confectioners' sugar, lemon zest and lemon juice) or serving this with lemon curd, hold the butter and maple syrup. Also, make sure you fry this long enough so it isn't soggy or undercooked (ahem, guilty), especially if you cut your bread into thick slices. Mine browned too quickly on one side and I didn't let it cook long enough on the other side so it was soggier than it should've been.

Thus ends the wrap up of Lemon Week but I still have a big bowl of lemons to use so I will probably be sneaking in lemon recipes here and there in the coming weeks.

4 slices Texas toast (I used 4 thick slices of challah)
1 cup milk
2 eggs
¼ cup fresh lemon juice and zest from 1 of the lemons
1 teaspoon vanilla
½ teaspoon lemon extract, optional
2 tablespoons butter
2-3 tablespoons powdered sugar

1. Mix, milk, lemon juice, vanilla and lemon emulsion along with eggs until well blended.
2. Dip each piece of bread into the batter and turn over so both sides absorb the mixture and it has time to soak in.
3. Heat skillet to medium, place 1 tablespoon butter in pan and place bread into pan and cook on each side until lightly crisp, then cover it for another minute or to until center of toast is cooked through.
4. Spread butter on top of each slice and dust with powdered sugar.

Lemon Chicken Pasta with Basil

Lemon Chicken Pasta with Basil - made February 23, 2014 from Lil' Luna

This was similar to my Lemon Pasta with Ham recipe except it has added richness (meaning fat) with the whipping cream, half and half and parmesan cheese. If it makes you feel any better, it also has some greenery in the form of basil which my lighter version hadn't. With the added ingredients, it wasn't as lemony as the other recipe but it was more rich so if you like creamy sauces, this is a good twist on an alfredo sauce albeit with a (slightly) lighter emphasis on the cream and more on the lemon. I ended up not needing to use the reserved pasta water but I also didn't use a whole pound of pasta.

4 grilled chicken breast sliced (I used boneless, skinless chicken thighs)
1 pound angel hair pasta
1/2 stick butter
3 whole lemons, zested
3/4 cups whipping cream
1/4 cup Half & Half
1/2 cup grated Parmesan cheese
 salt and pepper to taste
1/2 cup fresh basil leaves, chopped

1.  Cook pasta as directed on box. Reserve one cup water, set pasta aside. 
2. In same pot, melt butter over medium heat. Squeeze in juice of 3 lemons and whisk together. Add lemon zest.
3. Pour half & half and cream together and whisk until hot. Dump in cheese and whisk until melted. Add salt pepper to taste
4. Check consistency and add hot pasta water until you reach your desired thickness. Stir in half of your basil.
5. Pour pasta and sauce into a large bowl. Add chicken, sprinkle remaining basil on top. Serve warm.

Lemon Muffins

Lemon Muffins - made February 23, 2014 from Sugar Pies Food

Lemon Week marches on. This was like a cross between a muffin and a cupcake. It wasn't as heavy-dense as a muffin but not entirely cakey light like a cupcake. Or maybe that's just how I make muffins. The batter seemed a bit stretchy when I was scooping it out so I was afraid I had overmixed it (heavy hands) but the texture of the baked muffin wasn't tough. So I don't know if my muffins were just having an identity crisis or what.

The key thing when filling the cupcake cavities is to ensure the same amount of batter is used since you don't want too small of a muffin baking too much alongside a giant muffin in the next cavity not baking enough. I tried the ice cream scoop method of doling out the batter since that technically almost forces you to scoop the same amount of batter into each muffin cavity. Ha, not so. I used my largest ice cream scoop but even that didn't seem like it put in enough batter into each cavity so I ended up doing partial scoops to top them up. Which meant I eyeballed the amount of filling in each cavity anyway.

Taste-wise, it wasn't super lemony but I think that was also because the tartness of the lemon was muted by the butter-sugar topping. I did add some lemon zest to the granulated sugar topping and I liked having that added lemon flavor. I opted not to add yellow food coloring as I prefer the yellow color to come from the egg yolks and the lemons rather than anything artificial. Note I don't have similar scruples when it comes to red velvet but there ya go, I'm an enigma. Or just inconsistent.

1/2 cup sugar
6 tablespoons unsalted butter, softened
1 1/4 cups sour cream
2 large eggs
zest of 1 large lemon, finely grated
2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup fresh lemon juice (about 2 lemons)
1 1/4 teaspoon lemon extract
2-4 drops yellow food coloring, optional (I didn't use any)
1/4 cup sugar, for topping
1 tablespoon butter, melted, for topping

1. Preheat oven to 375 degrees. Line muffin tin with liners or lightly grease.
2. Sift together flour, baking powder, baking soda and salt. Mix together lemon juice and lemon extract in measuring cup.
3. In bowl of stand mixer fitted with the paddle attachment, cream together butter, sugar and sour cream until smooth. Add eggs, one at a time, beating after each addition until incorporated. Add lemon zest and yellow food coloring, if using, and mix.
4. Alternate flour and lemon juice mixtures in thirds, beginning and ending with flour. Mix just until combined.
5. Spoon batter into muffin tins, filling each about 3/4 full. Bake for 20-25 minutes until tops are lightly browned and a toothpick inserted in the center of the muffins comes out clean.
6. Allow to cool in muffin tin on a wire rack for 5 minutes. Remove from tin and allow to cool until just warm.
7. Melt 1 tablespoon of butter and brush on top of each muffin. Place 1/4 cup granulated sugar in a small bowl and roll each muffin top in sugar.

Lemon Buttermilk Sheet Cake

Lemon Buttermilk Sheet Cake - made February 23, 2014 from Frankly Entertaining

The name of the game when trying to use up lemons in a recipe is to find the ones that call for more than a couple of tablespoons. A minimum 1/4 cup is preferable although in reality, that only uses 2-3 lemons from the dozens I've plucked from my mom's and my lemon trees. But still, every lemon recipe helps eat into my stockpile.

Buttermilk pairs well with lemon and luckily, I had some fresh buttermilk from a previous recipe that I wanted to use up. I like making sheet cakes because they're easy to throw together, cut and serve. This was a good cake but I didn't bake it long enough. If you don't bake a lemon baked good the right amount of time, the flavor is more bitter than it should be. The middle of this also had a wet texture whereas the corners and edges had the right cakey texture. The properly baked parts were good; the middle portions made my picky taste buds rebel.

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk, room temperature
3 tablespoons grated zest and 1/4 cup juice from 3 lemons
1 teaspoon vanilla extract
1 3/4 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3 large eggs plus 1 egg yolk, room temperature

Glaze
3 cups confectioners’ sugar
3 tablespoons lemon juice
2 tablespoons buttermilk

1. For the cake: Adjust oven rack to middle position and preheat oven to 325 degrees. Line a 9 x 13 baking pan with foil and lightly spray with nonstick cooking spray.
2. Combine flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon juice and vanilla in a liquid measuring cup.
3. With electric mixer on medium speed, beat granulated sugar and lemon zest until moist and fragrant, about 1 minute. Transfer 1/4 cup sugar mixture to small bowl, cover and reserve. Add butter to remaining sugar mixture and beat until light and fluffy, about 2 minutes. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low. Add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, and mix until smooth, about 30 seconds.
4. Scrape batter into prepared pan and smooth top. Bake until cake is golden brown and toothpick inserted into center comes out clean, 25 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
5. For the glaze: whisk confectioners' sugar, lemon juice, and buttermilk until smooth. Gently spread glaze over warm cake and sprinkle evenly with reserved sugar mixture. Cool completely, at least 2 hours. Serve.

Restaurant Review: Faz

Faz - team lunch on February 24, 2014

The person on my team whose going away party I had baked the Orange Fluff Cake and Salted Caramel Toffee Coconut Macaroons for was leaving so I took my team out for his goodbye lunch. His restaurant of choice was Faz, somewhere we've gone as a team before but I've never written up.

This particular location for Faz is connected as part of the Sheraton and probably gets a lot of business traffic. Which is appropos since it's a good place for a business lunch. It bills itself as a Mediterranean restaurant and it does genuinely have hummus, kebabs, tabouleh and the like but when you add in pizzas, hamburgers and chicken sandwiches, you can pretty much guess it's been Americanized.

Still, they do good kebabs here and the "bread basket" is pita bread so they try. I normally get the kebabs and they come up pretty tender and nicely flavored. They're not as good as Dish Dash but still tasty. It's also convenient that you can make reservations on Open Table and they're not as crowded as other places in the area for lunch. The service is also fairly prompt whenever I've gone. This is definitely a place you can take a number of people to as Faz can accommodate large parties with both indoor and outdoor seating, depending on the weather and your preference. They tend to be busier for dinner than lunch when I've been at both times of the day.

Rolled Chicken and Beef Kebabs

We each got some version of kebabs so I only took a picture of mine to let my long-suffering team be able to eat their meal without me snapping pictures of their entree before they can take a bite. Besides, they all looked alike anyway, ha.

We did opt for different desserts though. Two of us got the coffee mud pie: chocolate and coffee ice cream in a chocolate cookie crust topped with chocolate sauce and sprinklings of chopped pistachios. I enjoyed it and it's hard to go wrong with mud pie.

Tiramisu

The tiramisu was okay - I'm not a big tiramisu fan unless I'm in the mood and it's made with just the right amount of espresso soaking into fresh homemade ladyfingers. Which I don't think this was. Then again, I was also too occupied with my mud pie to take more than a perfunctory taste.

Someone got the cookie sampler which was meant for "2-4 people". It was a good number of bite-sized cookies. I tried one and I can't say I was impressed. The plate looked pretty but the cookie I tried just wasn't to my taste preference. The cookie itself was soft and the filling was some type of sweet substance, possibly honey or some kind of jam, neither of which I liked. So I'd stick to the mud pie for future dessert orders.

Overall, Faz is a good place to go for a business lunch or dinner, especially if you're already around the area since there's not much else out there except the Sheraton and a bunch of office buildings. The menu is varied enough to cater to different tastes and the setting is appropriate for work colleagues and/or casual acquaintances.

Glazed Lemon Pancakes for Shrove Tuesday

Lemon Pancakes - made March 2, 2014 from Disgustingly Good

It's Shrove Tuesday and this marks the day before Lent, a day and a season observed by many Christian denominations. More importantly as a foodie, it's also known as Pancake Day.  For Lemon Week and Shrove Tuesday, what better combination to denote the day than Lemon Pancakes? I love pancakes and have never had lemon ones but this met my "have to use up my lemons" criteria of using at least 1/4 cup of lemon juice plus zest. Can't waste good zest.

I figured the lemon juice and zest in the pancakes would make this lemony enough but I didn't want the pancakes to compete in flavor with butter or syrup as the traditional pancake toppings. Instead, I made a simple lemon glaze: powdered sugar, lemon zest and just enough freshly squeezed lemon juice to make the glaze the consistency I wanted, slightly thinner than a frosting but thicker than a runny glaze. Since you pour the glaze over warm pancakes, it'll melt a bit so don't be afraid of making it too thick. These weren't the fluffiest pancakes I've ever made but I did like the lemon spin on traditional pancakes. The lemon glaze complements them perfectly to keep up with the lemon theme.

Shrove Tuesday also marks Mardi Gras or Fat Tuesday. Laissez les bon temps roulez!

1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup sour cream
1/3 cup milk
zest of two lemons
1/4 cup fresh lemon juice
3 tablespoons butter, melted
1 egg
1 1/2 teaspoons vanilla extract

Lemon Glaze
1 cup powdered sugar, sifted
zest from 1 lemon
enough lemon juice for the desired consistency (2-3 tablespoons)

1. Mix together flour, sugar, baking powder, baking soda and salt. 
2. In another bowl, mix together the rest of the ingredients. Pour wet mixture into dry and stir quickly. The batter will be thick and bubbly.
3. Use 1/4 cup batter for each pancake and pour onto hot skillet. Cook until golden brown on the bottom then flip. Serve warm with butter and/or maple syrup or lemon glaze (mix 1 cup powdered sugar and enough lemon juice to get the desired consistency).

Lemon Pasta with Ham

Lemon Pasta - made February 17, 2014

My mom's lemon tree is busily churning out more lemons than either she or I can possibly handle. My own lemon tree is getting overloaded but next to my mom's, mine looks anemic. This is a picture of my mom's tree after I harvested two bags of lemons from it. They've been left on the tree so long because we can't keep up that they're turning from yellow to orange. So this is going to be Lemon Week on my blog as I search out more ways to use them than the standard lemon bars.

I knew from past experience that I like lemon in pasta and risotto so I decided to throw together some kind of lemon pasta. A search of a variety of recipes offered some basic commonalities in most recipes: lemon juice, lemon zest, broth, milk and sometimes cheese. I didn't want a heavy sauce and preferred a more pure lemon flavor so I opted to make it without cheese. You can also safely assume I didn't have cheese in my fridge at the time as well.

This was easy to throw together, another key criteria when I cook. The sauce is very thin which is why I recommend angel hair pasta so you don't end up with big noodles and very little sauce. You can use chicken instead of ham but I liked the sweetness of the ham to complement the lemony sauce. I also liked to sprinkle lemon zest over each serving for added lemon flavor. This isn't Cordon Bleu but I liked it for its simplicity and flavor.

1/2 pound angel hair pasta, boiled al dente in salted water
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup chicken broth
zest from 2 lemons
1/3 cup freshly squeezed lemon juice
1/2 cup whole milk
1/2 lb ham, cut into chunks

1. Boil pasta to al dente in salted water.
2. Brown garlic in olive oil. Add chicken broth, zest, lemon juice, and milk. Bring to a boil then add ham and angel hair pasta. Toss to coat lightly with sauce (sauce will be thin).