Posts tagged ‘lemon’

February 22, 2012

Food: Creamed Blackberry Ginger Lemon Scones.

I love scones. But I am picky when I choose them. And they can be hard to choose.

I had a scone this weekend from the airport. Yes, I know I should probably know better but when a girl is hungry she’s got to eat. Well, let me just tell you that the bottle of water I bought…it was consumed right away. Wow, was that scone dry.

It crumbled the second I bit into it.

I don’t like scones like that.

Enough of my venting. These scones are cakey and not the crumbling type!

It is the egg.

Egg + cream + butter = a delicious consistency!

Creamed Blackberry Ginger Lemon Scones

adapted from The America’s Test Kitchen Cookbook

Makes 8 scones


  • 2 cups unbeached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold salted butter, cut into cubes
  • 2 tablespoon chopped crystalized ginger
  • zest of 1/2 lemon
  • 3/4 cup heavy cream
  • 1 egg, beaten
  • 3 oz Blackberries


Preheat oven to 435 degrees.

1. Place flour, baking powder, sugar and salt in bowl of food processor. Pulse six times.

2. Add cubed butter evenly to flour mixture and pulse 12 times (each pulse is 1 second). Add ginger and lemon zest to bowl and pulse three times.

3. Transfer mixture to medium-sized mixing bowl. With a rubber spatula fold in heavy cream and egg until is begins to come together. Transfer dough to a floured surface. Fold until incorporated. Pat out dough to a rectangle. Add half of blackberries to one side of the dough. Fold the side without the blackberries over the blackberries (make sense?) They will squish, but that is okay. Form dough into another rectangle, roughly 3/4 inch thick.

4. Cut into triangles or any shape you prefer. Place on ungreased baking sheet. Add remaining blackberries to the tops of each scone. Bake until scone tops are light brown, 15-18 minutes. Cool on wire rack for at least 10 minutes.

Lemon Glaze

Whisk together 1/2 powdered sugar, 1-2 tablespoons cream (1/2 and 1/2 or milk works great too) and 1 teaspoon lemon zest. If it isn’t thick enough, add more sugar. Spoon over cooled scones.


August 3, 2011

Food: Lemon and Olive Oil Sorbet.

I know what you might be thinking. Olive oil in Sorbet? Yeah, I know. I thought that same thing.

But I’ve changed my questioning mind.


We made this in school and I just had to share it with you.

It is delicious.

The olive oil adds just the right amount of smoothness and silky texture to each spoon full which is bursting with fresh lemon.

Lemon and Olive Oil Sorbet

1 1/2 quarts


  • 14 oz water
  • 11 oz  sugar
  • juice from 6-8 large lemons
  • 8 oz extra virgin olive oil
  • 1 egg white
  • 1 teaspoon lemon zest


1. To make a sugar syrup, bring the water and sugar to a boil. When sugar is dissolved, remove from heat. Cool completely.

2. Combine syrup, lemon juice, olive oil, egg white and zest. Make sure mixture is chilled to 40 degrees F.

3. Process in ice cream machine and freeze for at least 2 hours before serving (best to freeze overnight).


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June 8, 2011

Food: Black Pepper and Lemon Grilled Chicken Thighs.

We are finished with the majority of our chicken lesson at school for now. Our Chef Instructor said that we have about 3 weeks before we cook it again! Phew! I never thought that I would experience chicken overload. And now I am finally craving some chicken.

It is 94 degrees today and I want nothing more than to sit next to a 400 degree grill to bask in the heat and smell of peppery lemony grilled chicken with oregano from the garden.

I continue to be amazed on how much lemon can infuse so quickly into foods. 1 hour marinated and these thighs were ready for a work out!

Black Pepper and Lemon Grilled Chicken Thighs


  • 8 boneless chicken thighs
  • 1 lemon, zest and juice
  • 1/2 cup olive oil, plus 1 tablespoon
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • sprinkle of salt
  • 2 teaspoon black pepper, plus 1 teaspoon
  • 2 tablespoons fresh oregano, chopped
1. Place chicken thighs in ziploc bag. Combine lemon zest and juice of 1 lemon in small bowl. Heat 1 tablespoon of olive oil in small pan. Add garlic and saute for 1-2 minutes until soft and fragrant but not browned.  Add to lemon juice in bowl. Add honey, salt and black pepper and stir to combine. Pour over chicken in bag. Seal and mix around with hands. Place in refrigerator for 1 hour. Turn over at 30 minutes.
2. Heat grill to high heat. Once grill has reacted 375-400 degrees, turn down to medium/high heat. Place chicken on grill and cover grill – do not move the chicken around once you placed it on grill! Turn over after 3 minutes – and cover. Cook for another 3-5 minutes. Remove and let rest for 2 minutes.
3. Sprinkle remaining 1 teaspoon of black pepper and oregano on top of cooked chicken and serve.

May 20, 2011

Food: Lemon Cupcakes with Vanilla Buttercream.

What to bring to a girls night? Well, cupcakes of course. Cupcakes are just perfect! Bite sized so that you don’t think about portions or having too big of a cake slice. And when you have a second and a third cupcake you still don’t feel guilty.

I love plain white cake but in the effort to jazz things up a bit – lemon became the star. A little zest, extract and food coloring did the trick!

The food coloring was a last addition – I love the nature look of white cake with the hint of lemon but I wanted the little cute cakes to look more like lemons!

*Yes, I didn’t put on a ton of Buttercream. I am more of a cake girl so the soft mountain peaks of frosting did it for me. Decorate any way you like with as much or as little frosting as you want. It’s your world.

Adapted from Jamie from My Baking Addition

Makes about 20 medium to large-sized cupcakes. Best to use an electric mixer (KitchenAid) for this recipe. 

Lemon Cupcakes


  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • lemon zest from two large lemons
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 -2 teaspoons yellow food coloring, depending on how yellow you want them.

Preheat oven to 350 degrees

1. Line cupcake tins with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. Place the sugar and lemon zest in the bowl of your mixer and beat for 1 minute. Add the butter and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts.

5. Add one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter incorporated, then add the last of the dry ingredients. Add yellow food coloring and beat for 2 minutes. If the yellow color is too dull, add a few more drops and mix. Fill each cupcake mold to 2/3 full.

6. Bake for 18-22 minutes, or until a cake tester comes out clean from the center of cake. Cool on wire rack.



  • 1 stick butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 4 cups sifted powdered sugar
  • ÂĽ teaspoons salt
  • 3 teaspoons vanilla extract

1. Beat all ingredients together until combined. Taste test. May need more powdered sugar.

2. Ice cooled cupcakes.

March 31, 2011

Food: Lemon Garlic Chicken

Have I mentioned that I love roasted chicken? Well, I do. I think I could have it every night..well, maybe.

I joke with Mr. A when he asks me, ‘what’s for dinner?’

I always say ‘roasted chicken’.

Ha. I laugh. He isn’t too impressed. I usually have to follow that statement with, ‘seriously, we are having roasted chicken’. This isn’t an April Fool’s Day joke.

So, here is a twist on roast chicken. Lemon Garlic Chicken. This is inspired from my friend, Katie. She sent me a ‘look what I made last night for dinner’ email. She of course sent me the link to Ina Garten’s Lemon Chicken recipe. Let me just say, that this is delicious.

I, of course had to stray from the recipe and add a few of my own touches. Here is my version of Lemon Garlic Chicken.

Lemon Garlic Chicken


  • 1/4 cup good olive oil
  • 5 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon minced fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 3 boneless chicken breasts, skin on (6 to 8 ounces each)
  • 1 lemon
  • 2 tablespoons butter

Preheat the oven to 415 degrees.

1. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1-2 minutes but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

2. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Add 1 tablespoon of butter to pan liquid. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

3. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Place remaining 1 tablespoon of butter in pan. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.


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