We've had two Gourmet Girl meetings since my last post. LEMON APPEAL and BREAKFAST/BRUNCH were the themes. As usual the food was fantastic. I'd like to share some of the recipes, check 'em out below...
LEMON TIRAMISU (Cindi)
LEMON SYRUP:
juice from 3 lemons
½ cup water
½ cup sugar
zest from 1 lemon
In a small saucepan, combine lemon juice, water, sugar and zest. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. Set aside.
FILLING #1:
1 ½ cups whipping cream
½ cup confectioners sugar
1-8 oz. mascarpone cheese
2 teaspoons vanilla
zest of 1 lemon
Whip the cream in a large bowl until thick. Add the lemon zest; continue to whip until the cream holds soft peaks. In another bowl, cream together sugar, mascarpone cheese and vanilla for 30 seconds. Whip the cream into the mascarpone mixture. Set aside.
FILLING #2:
1-8 oz. mascarpone cheese
1 cup lemonade concentrate, thawed
1/3 cup confectioners sugar
¼ cup cream mixture from above
yellow food coloring
In another bowl, cream the mascarpone and then add the concentrate, sugar, food coloring and cream mixture. Set aside. Mix until smooth. Set aside. Pull apart angel food cake into very small pieces. In serving bowl or baking dish put a layer of the crumbled cake, press down a bit. Spoon or brush the lemon syrup mixture over the cake crumbles. Just enough to lightly moisten. Spread a layer of the mascarpone/cream mixture. Spread a layer of the mascarpone/lemon mixture. Repeat with cake and both mascarpone layers. Top with the sweetened cream (1 ½ cups whipping cream, 1 tsp. vanilla and ¼ cup sugar). Sprinkle with lemon zest. {Even better if you can make a day in advance.}
LEMON CHICKEN PASTA SALAD (Brittany)
4 chicken breasts
2 stalks of celery, chopped
1 lb. bag of penne pasta (can use lemon juice when boil)
2 ½ c. mayonnaise
¼ c. fresh lemon juice (approx. 2 large lemons)
1 pkg. fresh dill, chopped
1 c. buttermilk
Feta (optional)
Cook chicken in oven at 350 for 45 mins. Season with lemon pepper,garlic salt,
onion salt. Combine chicken, celery, and pasta. In a separate bowl mix together mayonnaise, fresh lemon juice, dill and buttermilk. Add to chicken and toss (may not use all of the sauce – save so if you store in the fridge you can add later because the noodles will soak it up). Mix in one container of feta. Chill in fridge for 30 mins.
LEMON CAKE (Jen)
1 lemon cake mix
1 small instant lemon pudding
1/2 cup oil
1 cup orange juice
5 eggs
Icing:
1 cup powdered sugar
2 tablespoons lemon juice
In a bowl combine the cake mix and lemon pudding. Add the oil, orange juice and eggs. Mix well. Bake according to the directions on the cake mix package. Cool for 5 minutes. Meanwhile, prepare the icing. Combine sugar and lemon juice and mix with fork until smooth. Poke holes into the top of the cake with a fork. Drizzle icing over cake. Store in refrigerator.
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TRIPLE DEVILED EGGS (Cindi)
LEMON TIRAMISU (Cindi)
LEMON SYRUP:
juice from 3 lemons
½ cup water
½ cup sugar
zest from 1 lemon
In a small saucepan, combine lemon juice, water, sugar and zest. Bring to a boil over medium heat, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool. Set aside.
FILLING #1:
1 ½ cups whipping cream
½ cup confectioners sugar
1-8 oz. mascarpone cheese
2 teaspoons vanilla
zest of 1 lemon
Whip the cream in a large bowl until thick. Add the lemon zest; continue to whip until the cream holds soft peaks. In another bowl, cream together sugar, mascarpone cheese and vanilla for 30 seconds. Whip the cream into the mascarpone mixture. Set aside.
FILLING #2:
1-8 oz. mascarpone cheese
1 cup lemonade concentrate, thawed
1/3 cup confectioners sugar
¼ cup cream mixture from above
yellow food coloring
In another bowl, cream the mascarpone and then add the concentrate, sugar, food coloring and cream mixture. Set aside. Mix until smooth. Set aside. Pull apart angel food cake into very small pieces. In serving bowl or baking dish put a layer of the crumbled cake, press down a bit. Spoon or brush the lemon syrup mixture over the cake crumbles. Just enough to lightly moisten. Spread a layer of the mascarpone/cream mixture. Spread a layer of the mascarpone/lemon mixture. Repeat with cake and both mascarpone layers. Top with the sweetened cream (1 ½ cups whipping cream, 1 tsp. vanilla and ¼ cup sugar). Sprinkle with lemon zest. {Even better if you can make a day in advance.}
LEMON CHICKEN PASTA SALAD (Brittany)
4 chicken breasts
2 stalks of celery, chopped
1 lb. bag of penne pasta (can use lemon juice when boil)
2 ½ c. mayonnaise
¼ c. fresh lemon juice (approx. 2 large lemons)
1 pkg. fresh dill, chopped
1 c. buttermilk
Feta (optional)
Cook chicken in oven at 350 for 45 mins. Season with lemon pepper,garlic salt,
onion salt. Combine chicken, celery, and pasta. In a separate bowl mix together mayonnaise, fresh lemon juice, dill and buttermilk. Add to chicken and toss (may not use all of the sauce – save so if you store in the fridge you can add later because the noodles will soak it up). Mix in one container of feta. Chill in fridge for 30 mins.
LEMON CAKE (Jen)
1 lemon cake mix
1 small instant lemon pudding
1/2 cup oil
1 cup orange juice
5 eggs
Icing:
1 cup powdered sugar
2 tablespoons lemon juice
In a bowl combine the cake mix and lemon pudding. Add the oil, orange juice and eggs. Mix well. Bake according to the directions on the cake mix package. Cool for 5 minutes. Meanwhile, prepare the icing. Combine sugar and lemon juice and mix with fork until smooth. Poke holes into the top of the cake with a fork. Drizzle icing over cake. Store in refrigerator.
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(all recipes are for 12 boiled eggs)
Start by boiling 12 eggs. In a large saucepan place eggs in cold water, enough to cover all of the eggs. Bring to a boil. Boil for 8 minutes. Remove from heat. Allow water and eggs to cool down to luke warm temperature. Peel immediately using cold water to aid in removal of shell. Slice eggs in half lengthwise and scoop out yolk. Reserve yolks in a mixing bowl.
Bacon Balsamic Filling:
¼ cup mayonnaise
1 tsp sugar
1½ tsp balsamic vinegar
¼ tsp celery salt
¼ tsp salt and black pepper
4 slices bacon, cooked and crumbled, plus garnish
1 heaping T. finely minced red onion
1 heaping T. chopped fresh parsley
Smoked Salmon Filling:
2-3 T. mayonnaise
1 T. sour cream
1 T. fresh lemon juice
1 tsp Dijon mustard
1 tsp dried dill, plus garnish
½ tsp salt
½ tsp pepper
2 oz. smoked salmon, finely chopped
1 T. fresh chives
Italian Filling:
3 T. mayonnaise
2 tsp. sundried tomato oil
1 tsp dijon mustard
½ tsp balsamic vinegar
¼ tsp garlic powder
¼ tsp salt
pinch of pepper
2 T. sun dried tomatoes (in oil), finely chopped
1 T. paquillo red peppers, finely chopped
1 teaspoon basil, fresh or dried
garnish with fresh parsley
Mash the yolks. Add the wet ingredients, herbs and spices; stir until thoroughly combined and creamy. Add the remaining ingredients; carefully stir until incorporated. Spoon the mixture into the egg whites. Garnish.
CARAMEL SOAKED FRENCH TOAST (Kathryn)
4 large eggs, beaten
2-1/2 cups half and half
1 T. vanilla
1/4 tsp. salt
1-1/2 cups brown sugar
3/4 cups butter
1/4 cup + 2 T. light corn syrup
3 T. sugar
1-1/2 tsp. cinnamon
1/4 cup melted butter
10 thick slices french bread (1-2 inches thick)
Combine eggs, milk, vanilla and salt. Stir and set aside. Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan. Stir until combined and bubbly, about 3-5 minutes. Pour syrup mixture in greased 9x13 pan. Arrange bread over top of the syrup mixture. Pour egg mixture over top. Refrigerate over night. Combine 3 T. sugar and cinnamon. Sprinkle over top, drizzle with 1/4 cup melted butter. Bake uncovered for 45-50 minutes at 350 degrees, until golden brown.
Start by boiling 12 eggs. In a large saucepan place eggs in cold water, enough to cover all of the eggs. Bring to a boil. Boil for 8 minutes. Remove from heat. Allow water and eggs to cool down to luke warm temperature. Peel immediately using cold water to aid in removal of shell. Slice eggs in half lengthwise and scoop out yolk. Reserve yolks in a mixing bowl.
Bacon Balsamic Filling:
¼ cup mayonnaise
1 tsp sugar
1½ tsp balsamic vinegar
¼ tsp celery salt
¼ tsp salt and black pepper
4 slices bacon, cooked and crumbled, plus garnish
1 heaping T. finely minced red onion
1 heaping T. chopped fresh parsley
Smoked Salmon Filling:
2-3 T. mayonnaise
1 T. sour cream
1 T. fresh lemon juice
1 tsp Dijon mustard
1 tsp dried dill, plus garnish
½ tsp salt
½ tsp pepper
2 oz. smoked salmon, finely chopped
1 T. fresh chives
Italian Filling:
3 T. mayonnaise
2 tsp. sundried tomato oil
1 tsp dijon mustard
½ tsp balsamic vinegar
¼ tsp garlic powder
¼ tsp salt
pinch of pepper
2 T. sun dried tomatoes (in oil), finely chopped
1 T. paquillo red peppers, finely chopped
1 teaspoon basil, fresh or dried
garnish with fresh parsley
Mash the yolks. Add the wet ingredients, herbs and spices; stir until thoroughly combined and creamy. Add the remaining ingredients; carefully stir until incorporated. Spoon the mixture into the egg whites. Garnish.
CARAMEL SOAKED FRENCH TOAST (Kathryn)
4 large eggs, beaten
2-1/2 cups half and half
1 T. vanilla
1/4 tsp. salt
1-1/2 cups brown sugar
3/4 cups butter
1/4 cup + 2 T. light corn syrup
3 T. sugar
1-1/2 tsp. cinnamon
1/4 cup melted butter
10 thick slices french bread (1-2 inches thick)
Combine eggs, milk, vanilla and salt. Stir and set aside. Combine brown sugar, 3/4 cup butter and corn syrup in a medium saucepan. Stir until combined and bubbly, about 3-5 minutes. Pour syrup mixture in greased 9x13 pan. Arrange bread over top of the syrup mixture. Pour egg mixture over top. Refrigerate over night. Combine 3 T. sugar and cinnamon. Sprinkle over top, drizzle with 1/4 cup melted butter. Bake uncovered for 45-50 minutes at 350 degrees, until golden brown.
BACON, SPINACH & MUSHROOM CREPES (Michele)
12 sliced bacon, chopped
8 T. butter
1lb. sliced mushrooms
2 cups milk
2-1o oz. pkg. frozen chopped spinach
1/2 cup flour
2 T. chopped fresh parsley
4 T. grated parmesan
1 cup chicken broth
4 eggs
1 cup lemon juice
8 crepe wraps
Cook bacon pieces, drain and set aside. Use 2 T. butter and 2 T. bacon grease to saute mushrooms with your choice of seasonings. Set aside. In a saucepan melt 6 T. butter over medium heat. Whisk in flour stirring constantly until a smooth paste is formed. Gradually stir in milk stirring constantly until a smooth thick grave is achieved. Season with desired seasonings (salt, pepper, onion, garlic etc) Add the bacon, mushrooms, spinach, parsley and parmesan cheese. Let cook until thick, about 10 minutes. In another saucepan bring broth to a boil. In a small bowl whisk eggs and lemon juice together. Temper the eggs with a small amount of the broth. Add remaining broth slowly, stirring constantly careful not to scramble the eggs. Add salt and pepper to taste. Fill each crepe with the spinach filling. Roll and top with the warm lemon sauce.
