Meyer Lemon Glaze Recipe

This glaze is awesome..  So excellent!

Meyer Lemon Glaze Recipe

Ingredients

  • 2 cups confectioners sugar
  • 2-3 Tbs fresh Meyer Lemon juice

Instructions

  1. Whisk together the confectioners sugar and 2 Tbs of lemon juice in small bowl, until very smooth. If you need more juice, add, but keep the mixture thick and opaque. Spoon this glaze over the cake, coating entire surface and allowing the glaze to drip down the sides, covering every single part. The glaze keeps the cake moist so use it all! Let the glaze set, about 30 minutes. Transfer to a cake stand.
  2. Can be stored at room temperature for up to 3 days, covered.
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As always – enjoy!

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Greasing a Bundt Pan properly..

I know I know this sounds nuts, right?  But if you don’t grease the pan properly, the cake won’t come out perfectly, and even though it will still taste fabulous, you’ll be mad.  So try this and I promise you’ll be happy!

Greasing a Bundt Pan properly..

Ingredients

  • 1 Tbs all purpose flour
  • 1 Tbs solid shortening

Instructions

  1. Mix both ingredients together in a bowl with a fork until well combined.
  2. Press ingredients into/onto every single nook and cranny on the Bundt pan, up the middle portion, down the sides, etc. Make sure every portion is covered.
  3. Toss any leftover mixture.
  4. When it comes time to removing the cake from the pan, follow these steps:
  5. Cool cake for 1 hour on a rack in the pan
  6. Invert the rack over top of the Bundt pan
  7. Flip the two over together and set on the counter, rap on the top of the pan and around the sides to loosen the cake. You'll hear/feel the cake release from the pan.
  8. Lift pan straight up.
  9. Enjoy!
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Meyer Lemon Curd Recipe

I’ll admit, I have NEVER bought Meyer Lemons before I tried this recipe.  Well, I’m hooked.  And you will be as well..  So delicious, you can smell the lemons from afar.

Meyer Lemon Curd Recipe

Ingredients

  • Meyer Lemon Curd / Filling
  • 2 large eggs and 2 large egg yolks (you won’t need the whites for anything so you can save for another use)
  • ½ cup white granulated sugar
  • 1 tsp finely grated lemon zest from Meyers lemons
  • ½ cup juice from 2 Meyer lemons
  • Small pinch kosher salt
  • 2 Tbs unsalted butter, cut into small cubes

Instructions

  1. Fill a medium size pan with 2” of water and heat over medium, until almost starting to boil. Meaning bubbles forming but not breaking open.
  2. Combine eggs, egg yolks, and sugar in a bowl that fits over the pan, but doesn’t touch the water. Place over the pan and whisk constantly so the mixture gets thick but the eggs don’t actually cook like scrambled eggs. Continue to whisk until the mixture gets pale and forms a ribbon when you pull the whisk out. Should be around 140/145 degrees on instant read thermometer. Remove the bowl from the heat, allowing pan to remain on the heat.
  3. Stir in zest, juice and salt. Whisk and then place back over the heated water. Continue to stir/whisk as the mixture starts to thicken. Around 170/175 degrees the curd will be thick as chocolate sauce. Press the mixture thru a fine sieve to remove any cooked egg pieces or zest. Whisk the butter in one cube at a time until the mixture is glossy and smooth.
  4. Cool, cover, refrigerate for at least 8 hours or overnight.
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As always – enjoy!

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Meyer Lemon Buttermilk Pound Cake Recipe

Wowee this cake was good.  I mean really good.  Worth the steps, worth EVERY bit of the work.

Meyer Lemon Buttermilk Pound Cake Recipe

Meyer Lemon Buttermilk Pound Cake Recipe

Ingredients

  • 3 ¼ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 12 Tbs unsalted butter, room temperature but not soft
  • 1 ½ cups granulated white sugar
  • 3 large eggs
  • 2 Tbs finely grated Meyer Lemon zest
  • ¼ cup juice from Meyer lemons
  • 2 cups buttermilk
  • 1/2 cup cream cheese, cut into small pieces, room temperature
  • 1 recipe Meyer Lemon Curd, chilled minimum 8 hours

Instructions

  1. Whisk flour, baking powder, baking soda and salt together.
  2. Mix lemon curd with cream cheese until combined and color is consistent through-out.
  3. Place cool butter in bowl of stand mixer. Beat on low speed until butter is shiny and sticks to side of mixing bowl. Add the granulated sugar, increases to medium speed and blend until well incorporated. Scrape down the bowl. Add eggs, 1 at a time, mixing in between. In between eggs 2 and 3, mix in 1 Tbs of flour mixture – this helps reduce lumps. Scrape the bowl gain. Add zest and juice, beat on low speed until well incorporated.
  4. Add one third of the flour mixture to the egg mixture, beat on low speed. Add 1 cup buttermilk, beat on low speed until will incorporated. Scrape bowl/scrape beaters. Add remaining flour and buttermilk, alternately, breaking into 3 additions, eating on low speed after each addition. Once batter is almost smooth, scrap beaters and bowl and stir gently to combine all.
  5. Spoon half batter into prepared Bundt pan. Spoon Meyer Lemon curd filling (that you've mixed with the cream cheese) over the batter, and top with remaining batter, ensuring all the filling is covered with batter. Rap the pan on the counter to ensure all air bubbles are removed.
  6. Place Bundt pan in cold oven on middle rack. Heat oven to 300, bake for 20 minutes. Increase heat to 325, bake for 20 minutes. Finally, increase heat to 350, bake an additional 30 minutes or just until sides begin to pull away from the pan and top is lightly browned. Cool completely on a wire rack, in the pan, without turning over, for at least an hour.
  7. Place rack over top of cooled pan. Invert the pan, and rap on the top of the pan with your knuckles, all the way round several times. It should sound hollow when the cake has dropped out of the pan onto the rack. Life the pan straight up once the cake is out. If any parts remain in the pan, use a rubber scraper to gently remove from the pan and place onto the cake.
  8. Glaze!
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As always – enjoy!

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Hollandaise Sauce Recipe

You may think “OMG she is making this sauce in the microwave? No way am I trying that”. But it’s good, and so much easier when having a big brunch or just making this for steak oscar, to make it in the microwave versus trying to stir it constantly on the stove.

Hollandaise Sauce Recipe

Ingredients

  • 1 stick butter
  • 4 large eggs
  • 1/2 cup heavy cream (or whipping)
  • 2 Tbs lemon juice
  • 1 tsp dijon mustard

Instructions

  1. Cut butter into 4 pieces and place in 1 quart glass bowl and microwave, covered with a paper towel, on high til almost melted. Remove butter from microwave and stir until completely melted.
  2. Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another use. Beat the yolks well with a whisk, then add to the butter and stir well.
  3. Add the cream and lemon juice to the egg mixture and stir well. Microwave uncovered 1-2 minutes, uncovered, until slightly thick, stopping every 20 seconds to stir…
  4. Remove and stir in the mustard.
  5. Voila 🙂
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Serve immediately!

As always – enjoy!

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Filet Oscar Recipe

So, we despise going out to dinner on certain days as it’s so crowded (think Valentine’s Day for example!), so we came up with this recipe and cooked at home instead.  It was so easy and so delicious!  I highly recommend this for a nice romantic yummy dinner at home…

Filet Oscar Recipe

Ingredients

  • 2 Tbs unsalted butter
  • 2 filet mignon steaks (4-6oz each)
  • finely ground black pepper to taste
  • salt to taste
  • 4-5 oz lump crabmeat, picked over
  • 1 small bunch asparagus, washed and trimmed, steamed

Instructions

  1. Place 2 Tbs butter in small saute pan, heat over medium high
  2. When butter is melted and very hot, add steaks
  3. Turn over in about 3-5 minutes, depending on how rare you like the steaks
  4. Flip over, cook approximately same about of time as on first side
  5. Remove from heat
  6. Wipe pan clean. Melt 1 Tbs butter in pan, add crab.
  7. Cook until warmed.
  8. Plate with the steak on each plate, top with asparagus and crab
  9. Spoon hollandaise on top
  10. Garnish with salt and pepper
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My favorite Hollandaise Sauce recipe is here..  I highly recommend it.  It sounds too “easy” because you microwave it – but I PROMISE it is delicious!

As always – enjoy!

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Toasted Baguette Slices Recipe

These are so easy to make – and they are so great with dips and just for a snack!  Can be made up to 24 hours in advance!  I made this to go with my awesome Double Pepper Dip!

Toasted Baguette Slices Recipe

Ingredients

  • 1 large baguette, sliced in 1/4" slices
  • 3 Tbs mayonnaise
  • garlic powder

Instructions

  1. Preheat oven to 350
  2. Spread each side of baguette slices with mayonnaise, spread very thin
  3. Place on grate over baking sheet
  4. Sprinkle with tiny bit of garlic powder, one side only
  5. Bake for approximately 15 minutes or until very lightly browned.
  6. Remove from oven, let cool, use immediately or store in zip lock bag up to 24 hours
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As always – enjoy!

 

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