lemon-goo.
I was visualizing lemon bars when I began to zest my lemons. Then I started to make the crust, and thought…no, I want something semi-cakey. Of course this changed the entire consistency of the “lemon bar” and resulted in one big goo of lemon (crusty cake on the bottom, sweet lemon custard on top, and something in between the two…in the center).
The picture doesn’t do any goo-justice.
WHOLE WHEAT LEMON-GOO.
Ingredients: (8 inch square pan)
1 cup Whole Wheat Flour
¼ lb Unsalted Butter, room temperature
½ cup Powdered Sugar
¼ cup Heavy Cream
4 Eggs
2 Lemons, Zest & Juice
1 cup Sugar
¼ cup Honey
For bottom “crust”: Mix flour, butter, sugar, and heavy cream. Using fingers, press the mixture down into the bottom of a greased pan. Bake in a preheated oven, 350F for about 20 min or until golden. For the top portion: In a bowl, whisk the eggs, lemon zest and juice, sugar, and honey. Pour over cooled “crust”, and bake again for 20-25 min. Let cool and set before serving.
Filed under Dessert | Comment (0)rosey cooks, trial 1.
This is a post for the husband.
As we rapidly approach our big 1st year anniversary (yes it feels more like 10), I am ready to give up my title as Wife of the Year and pass it on to…you! (Oh it was fun while it lasted, but I get bored very easily.)
So, remember to…
1. Slice the onions from the right side, not the left. You’re right-handed.
2. Keep the onions in the pan. (And wipe up the mess afterwards, thanks. Lysol is under the kitchen sink.)
By the way, it was DELICIOUS! Not very photogenic, though - that’s my fault.
ROSEY’S CHICKEN MARSALA!
Ingredients: (2 Servings)
1 Onion, sliced
1 lb Chicken Cutlets
Flour, for dredging
1 cup Chicken Broth
1 cup Marsala Wine
1 tbs Garlic, chopped
¼ cup Heavy Cream
Salt & Fresh Pepper to taste
Cook onions until translucent; remove from pan. Season chicken cutlets and dredge both sides in flour. Sauté chicken in pan, until brown. Add chicken broth, Marsala Wine, garlic, and onions. Let simmer until onions are soft. Add heavy cream and add salt and fresh pepper to taste.
Filed under Uncategorized | Comments (5)kabocha salad.
I had sudden cravings for Kabocha salad, the kind they sell back home, prepackaged - sweet mashed goodness, with a slight tang of cream cheese. It’s like, ridiculously up my alley. I’m going to feed this all day to my Icelandic children (when we find them one day, in Iceland).
On a completely different note, I need some help - I’m looking to become friends with a fishmonger. Or a fisherman. (Personally I prefer fishmonger because then I can say, “Hi, this is my friend Fishmonger.”) Anyway, if you know of any from the tri-state area that might be willing to be my friend, holla “fishmongah!” and I’ll be there. Seriously.
KABOCHA & CREAM CHEESE SALAD.
Ingredients: (4 Servings)
1.5 cup boiled Kabocha, mashed
1 tbs Heavy Cream
1 tbs Fat-Free Cream Cheese
2 tsp Honey
¼ cup Dried Cranberries
Boil Kabocha until tender. Remove skin while hot, then mash with a fork. Add heavy cream, cream cheese, and honey (Kabocha is naturally very sweet - adjust flavor to your liking). Garnish with dried cranberries. Serve warm or cold.
Filed under Sides | Comment (1)