A GUEST CHEF makes PINK PIE AND PINK CAKE

There’s a new cook in our household this week.  Perfect Girl is here to help her Nana.  She knows exactly where her “kitchen supplies” are kept and proceeded right away to improve the menu selections.

Yesterday morning she decided to whip up some PINK pies and cakes from her original recipes.  Who knew that an Elmo drill would make a perfect mixer? 

“Baby” (that’s the name, really) got to join in the tasting of the PINK pie and PINK cake (AKA pinto beans).

I don’t have recipes for PINK Pie and PINK Cake  --- sorry.  Perfect Girl (Perfect Chef-to-Be) couldn’t write them down for me, and the only thing I really know about them is that they are both PINK!  Oh, but I do know that they both tasted perfectly delicious.

NANA’S LITTLE SOUTHERN BELLE

My little Southern Belle is here for a visit over the next few days for what we call “Camp Benton ”  or “Nana Camp.”  I’m so excited that I get to play with her for a whole week; she’s a ton of fun!  I wrote about her HERE when she turned 2, so I’ll just share this gorgeous picture of her that I snapped when we were at the beach.  Doesn’t she just rival Scarlet O’Hara?  (She’s just as tough, too.)

I do hope she will grow up with those Southern manners that our mommas and grandmommas tried to instill in us.  It seems that so little emphasis is placed on good manners these days.  I recently read a post over at A Southern Life that I thought was right on target regarding Southern hospitality and good manners.  I hope you’ll be inclined to mosey on over there and read it.  I thank you kindly, and ya’ll come back again real soon.

A YEAR’S SUPPLY OF SPAM! and Reuben in the Round

I try to make it a practice to clean out the spam from my email addresses each day, but sometimes it seems that it comes in faster than it goes out! I’ve tried several methods to eliminate receiving so much, but nothing seems to work permanently. At one point I created an email address entitled “getridof@” thinking I would just use it to log in to those sites that require an email before you order, etc. The only problem was that I keep forgetting to use it:( So, anyway today I thought that I might ought to check on it. Oh my goodness, this is what I found ---

Check the number of messages in the Inbox --- that’s right --- 737 emails from my “nearest and dearest friends.” There’s one from Jane sharing her secret for losing 15 pounds by just drinking tea --- think that sounds like too much effort. Instead, I’ll just order a box of Colon Cleanse or Acai Cleanse and let the pounds come off instantly overnight. I could actually cleanse and diet at the same time by ordering Colon Aid. It promises to take care of both problems at the same time. I’m going to need to lose those pounds because I’ll soon be featured in Google’s latest efforts to make me an instant business success. That’s why I need all of the extra credit cards that have been extended my way, too.l On second thought, I think I will just take up offer of The Right Revered His Most Highest Executor of the Nairobi Foreign Settlement Office to send him a personal check for $20,000 in order to release my long-lost relative’s gold and diamond assets that are currently being held in his beloved country. Surely, I want to honor my family heritage and do that! I can then take up Dan’s offer to learn “The Real Truth About Debt.” Or if I am so inclined, which I am, I can just hit the delete button and say adios to them all. I’m sure to hear from them again soon.

Just in case you happen to be a SPAM fan (the real kind in the can), I thought it might be interesting to check out their Recipe site. Currently, some of the top-rated recipes are:

• Southwest SPAM ‘n Beans
• SPAM enchiladas
• SPAM Hawaiian Pizza
• and the amazing, SPAM Waldorf Salad!

Did you know that SPAM now comes in 13 different varieties?? I had no idea that it was so versatile!

However, since I’m on the diet and colon cleansing kick, I think it best that I avoid SPAM in all forms and flavors.

I may, however, check out the SPAM Museum if I ever get the chance.

And, I suppose if I happened to be EXTRA, EXTRA hungry, I could always eat at the SPAM diner while there.

I JUST KNOW I’M GONNA’ HEAR ABOUT THIS!

 

 

 

 

 

I got this recipe from Martha Wise who was for many years the Executive Secretary for the National Association of Junior Auxiliaries.  She served it one time when I was at an Executive Board meeting in Greenville, Mississippi.  It is so easy to make and is quite filling.  Served with a green salad, it makes a complete meal.  While it doesn’t use spam, I think you will still enjoy it:)

Reuben in the Round
2 8-ounce cans crescent dinner rolls
8 to 12 ounces thinly sliced pastrami, corned beef or a combination of the two *
6 – 8 ounces Swiss or mozzarella cheese, grated or sliced
1 cup sauerkraut, well drained and squeezed dry
1/2 teaspoon caraway seed
1/2 teaspoon sesame or poppy seed

Preheat oven to 400 degrees.  Separate one can of the rolls into four rectangles.  Place in an 12-inch pizza pan that has been lightly coated with cooking spray.  Press over the bottom and up the sides to form a crust, sealing the perforations.  Arrange meat, cheese, and sauerkraut in layers over the dough.  Sprinkle with caraway seed.  Separate the second can of rolls into eight triangles; arrange spoke fashion over the filling without sealing the edges.  (I twist the middle points together somewhat.) Sprinkle with sesame or poppy seed.  Bake 30-40 minutes until the bottom is done.  This can be reheated at 375 degrees for 15 minutes, covered with foil.  It makes 6 to 8 large or 8 – 10 smaller servings.

*I have used this same idea with roast beef, turkey, etc. and changed the cheeses – perhaps Cheddar –and it works just as well.  I omitted the sauerkraut with both of those meats; just experiment for your tastes.

IT’S CHRISTMAS ALREADY?????

Somehow I missed Summer!  I don’t know how that happened.  You would think I would at least notice that my favorite season of the year had come and gone.  But NO!  It must have slipped by me as I was taking an afternoon nap on the porch (yeah, right).  I know it’s true though because today at Hobby Lobby this is what I saw --- 

Merry Christmas

everybody!

Care to join Santa and me at the beach?

FOODIE FRIDAY with Peabody’s Key Lime Pie and more!

This week for Foodie Friday over at Designs by Gollum  I am making Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust from Culinary Concoctions by Peabody.   (Photo courtesy of Culinary Concoctions by Peabody.)

You’ll want to visit both of these blogs for some terrific decorating and food ideas.

It’s so much easier to get that true Key Lime taste now that you can buy it in the bottles, but I still like to squeeze my own when I can get them.  It sure takes a whole heapin’ bunch of Key Limes though to get much juice.  I just tell myself that it’s a good form of exercise.

I hope you’ve had a chance to try the Pineapple-Key Lime Cake that I shared earlier.  It’s good, but I have to say that the following are two of my very favorite recipes using Key Limes.  If you decide to make them, let me know what you think.

My notes on the first one just say, “Judy’s book.”  I think that refers to a cookbook that my friend kept at her Orange Beach condo.  I copied lots of good ones from there.  The second doesn’t have a source label either, but it’s written on the back of the first so I suspect it is from that same cookbook as well.  I’ll have to ask her if she remembers the name of the book.  She sold that condo years ago just before Hurricane Ivan.  Whew!  It’s good to see the area coming back.

Frozen Key Lime Pie

1/2 cup Key Lime juice
grated zest of 1 lime
1 14-ounce can sweetened condensed milk (such as Eagle Brand)
1 8 – ounce container frozen nondairy whipped topping, thawed (such as Cool Whip)
2 tablespoons Grand Marnier
1 prepared chocolate cookie crust
prepared whipping cream (the REAL stuff)
thin slices of lime for garnish

Mix lime zest and condensed milk.  Fold in whipped topping.  Add Grand Marnier, mix and spoon into crust.  Freeze overnight.  To serve, remove from freezer and let stand a few minutes before slicing.  Top each serving with a dollop of real whipped cream and a thin slice of lime.

Key Lime Tarts

Makes 2 tarts

Pastry Shells:
3 cups flour
4 tablespoons sugar
2 teaspoons salt
1 1/2 sticks butter
1/4 cup shortening
1 whole egg
2 – 3 tablespoons cold water
Sift together flour, sugar and salt.  Cut butter and shortening into small pieces and mix with flour until the pierces are the size of small peas.  Work in egg and water.  Turn the dough out onto a board and with the heel of the hand slide small portions of the mixture in a “smearing” motion to layer the fat into the flour.  Divide dough into two balls.  Wrap each in plastic wrap and refrigerate for at least one hour.  Roll out to fit tart or pie pan.  Prick the bottom well (it may be necessary to prick again during baking).  Preheat the oven to 425 degrees and bake until lightly browned.  Cool.
Filling:
6 whole eggs
5 egg yolks
2 1/2 cups sugar
1 cup Key Lime juice
grated zest of 3 limes
1/4 teaspoon salt
1 cup plus 3 tablespoons butter
Beat eggs, yolks and sugar until pale and thick.  Add lime juice, zest and salt, mixing well.  Stirring constantly, cook over low heat for about 15 minutes, or until filling is thick and slightly translucent.  Do not overcook or the egg will curdle.  Remove from heat.  Whisk in butter a little at a time, letting each bit melt before adding the next.  Divide the filling between the baked and cooled pasty shells.

Place the pies on oven rack about 6 inches from broiler.  Broil about 2 minutes until the filling is brown on top.  Watch carefully to see that tops do not burn.  Remove from oven and cool until the filling is set.

Concoctions by Peabody also has these delicious looking cookies, Key Lime Coolers, that I plan to try next week.  She has so many fabulous recipes using limes that I’m certain to be going to her blog often.  You should join me!

• This is also linked to Friday Feasts and Tasty Tuesday.

YARNELL’S ICE CREAM and Ice Cream Pies

 If you live in Arkansas, then you are probably familiar with Yarnell’s Ice Cream.  Located in Searcy, Arkansas, the company has been in business since 1932, and in my opinion, they make some of the very best ice cream to be found.  No, I’m not being paid to endorse their products.  I just happened to pick up their new summer flavor last night and started thinking about all of the different flavors that I have enjoyed over the years.

The flavor for this summer is Key Lime Pie.  Well, one of my all time favorite desserts just happens to be Key Lime Pie so, of course, I had to check this out.  It is tasty; I recommend that you give it a try.

Years ago, they began making a seasonal watermelon sherbet for a restaurant in the Little Rock Club and for them only if I recall correctly.   I attended several functions there with Hubby, so I was always glad to see it on the menu.  It is now available in stores. Last year they made a watermelon flavor that had chocolate cookie pieces in it that resembled watermelon seeds.  I bought several pints to use in an ice cream pie recipe, but I never had any last long enough to get that pie made!  I haven’t located this flavor this summer.

So sad:(

University of Arkansas Razorback fans get a wide variety of  special flavors as well.

There’s  and based on the words every Razorback fan knows almost from birth: “Woo Pig Sooie!”  Then there’s this one which reminds all UA students and alums of the infamous Pig Trail, a winding, mountainous route that used to be the shortest route to Fayetteville from just about anywhere in Arkansas.

But probably the flavors nearest to the hearts of all true fans are and .  Do they have a good marketing strategy or what?

This first recipe comes from a little cookbook called What’s Cooking in Vail.  I picked  it up in 1972 while on a ski trip.  I think it is appropriately named.

Mile High Vail Pie
1 10-inch baked pie shell*
1 quart vanilla ice cream
1 quart any of the following ice cream flavors: coffee, toffee, butter pecan, or chocolate chip**
6 egg whites
1/2 teaspoon vanilla
1/2 cup sugar
Prepare the pie crust and cool.  Soften the ice cream, spoon in alternate layers into pie crust.  Wrap with plastic wrap and freeze for several hours (overnight is better).  To serve: prepare meringue adding two tablespoons sugar at a time to egg whites beating until shiny and stiff.  Spread over pie, covering the ice cream completely (work quickly).  Make swirls on top.  Broil 5 – 6 inches from heat until the meringue is lightly browned, about 3 minutes.  Serve at once, passing a favorite chocolate sauce to pour over the slices if desired.  Obviously, you need to eat this all at one serving.

I’m thinking about using this recipe with the Key Lime Ice Cream and a chocolate graham crust.  I think I will top it with whipped cream, however.  I’ll let you know how that turns out.

*I have used a graham cracker or chocolate cookie crust as well with nice results.  ** You can really use whatever flavors you want.

This next one is from my good friend, Jo Nell Mallory and was published in Calico Cupboards.   It’s a little easier to do ahead and serve to guests.

Ice Cream Pie
2 cups flour
1/2 cup instant oatmeal
1/2 cup light brown sugar
1 cup melted margarine
1 cup chopped walnuts or pecans
1 12-ounce jar caramel ice cream topping
1/2 gallon vanilla ice cream (or your choice)
Preheat the oven to 375 degrees.  Mix the flour, oatmeal, brown sugar, margarine and nuts.  Spread the mixture on a cookie sheet; bake 15-10 minutes, stirring frequently.  Cool completely, reserving 2 cups of the crumbs.  Put the rest of the crumbs in an 8” x 11” pan and pat down firmly.  Put 1/2 of the ice cream over the crust.  Spread the caramel topping over the ice cream.  Add the remaining ice cream and top with the reserved crumbs.  Freeze until firm.

Coming soon:  Frozen Key Lime Pie and Key Lime Tarts

Note:  Posted on Tasty Tuesday.  Check out what else might tempt your taste buds!

Reposted to Kitchen Bouquet’s Ice Cream Social event.

YOU JUST HAVE TO TRY THIS! Create Your Own Ice Cream Contest

I just have to tell you about this contest that I read about this morning.  It’s being offered by  Fine Cooking Magazine, and it is called “Create Your Own Ice Cream.”  It’s open until July 7, so you will need to visit there soon.  The winner will receive this great ice cream maker, but what makes this fun is that you can pick your own ingredients and then the site will combine them into your original ice cream recipe!  I think that is so cool.  Just follow the link for the complete entry rules.  Good luck.  I’ll be waiting to sample your creation.

SOMEWHERE, ANYWHERE ON A BEACH and Mango-Jicama Salsa

 Rosemary Beach

I hope you don’t mind that I’m sharing some beach poetry with you.  Sometimes others can say it better than I.

Oh, to be lying,
On a beach,
Somewhere,
With sand in my toes,
And the wind,
In my hair.
And only the sound,
Of the seagulls,
On high,
On a beach,
Somewhere,
Under sunny blue sky.
The gentle caress,
Of the waves,
On the shore,
And you close,
Beside me,
Could I ask for more?
A soft sandy beach,
That goes on,
Forever,
You, me,
And a beach,
So happy together.
---Linda Harnett

If you aren’t familiar with jicama, please give it a try.  It is a fleshy, sweet, crisp root vegetable that gives salads and salsas a really nice extra touch.  It is also a great substitute for potato chips with most cool dips, and it’s good for you as well.  Just don’t tell Hubby that, okay?

Fresh Mango-Jicama Salsa
Makes about 2 1/2 cups
1 cup chopped mango
1 cup chopped jicama
juice of 6 limes
1 whole poblano chili
2 tablespoons chopped cilantro
1/8 teaspoon salt

Mix mango and jicama with lime juice.  Set aside.  In a very hot iron skillet char poblano on all sides.  Remove to a plastic bag and let steam for  10 minutes.  When cool, rub the charred skin off, remove seeds and membrane, and chop fine.  Mix with mango and jicama mixture; add cilantro and salt.  Allow to stand for about 3 hours.  Serve at room temperature.

Note:  I use this for lots of things.  It is especially good with freshly grilled fish or chicken.  I’ve also used it with fish tacos and chips – delicious!

HAPPY FATHER’S DAY and Gary’s Favorite Chicken Gumbo

I thank God for the wonderful dads in my life.

Hubby and Perfect Daughter.  They don’t make them any better.

Perfect Daughter and Perfect Son-in-law with newborn Perfect Boy.  Thanks Tom for being such a great dad and husband and for putting up with your in laws.

  My dad holding Perfect Boy.  Thanks for being my dad and for giving me such a happy childhood.

 

 

 

 

 

I love all of you very much.

Gary’s Favorite Chicken Gumbo*

1 fryer, boiled and deboned
1/2 cup oil
1 large onion, chopped fine
1/2 cup chopped green bell pepper
2 bay leaves
3 – 4 springs parsley, chopped fine
1 – 1 1/2 cups okra, thinly slices
1 6-ounce can lump crab meat, drained (or fresh if you have it)
1 4 1/2 ounce can shrimp, or equal amount or raw, peeled and drained, deveined  (I usually just add whatever amount I want.)
4 – 5 slices bacon, cut up and crisply friend and drained
5 cups chicken broth enriched with 3 chicken bouillon cubes
1/2 cup flour
1 cup diced celery
2 cloves garlic, minced
1 – 1/2 teaspoons cracked pepper
salt to taste
1 can Rotel, blended in blender (I use the hot variety because we like it spicy.)
1 – 1/2 cups cooked rice
1 tablespoon gumbo file
2 tablespoons Pickapeppa sauce
Tabasco to taste, if desired
In a heavy iron skillet, combine flour and oil to make the roux.  Keep the heat low and stir often.  It usually takes 45 minutes or 1 hour to prepare the roux.  Do not rush it.  When it reaches a rich brown color and the flour separates from the oil, it is ready.  Meanwhile, chop the chicken and prepare the vegetables.  When the roux is ready, add onion, celery, garlic, bell pepper, salt and pepper. Slowly add broth, blended Rotel, bacon, bay leaves, parsley and Pickapeppa.  Simmer for about 1 hour.  While the broth and vegetables are simmering, sauté okra in bacon grease or vegetable oil until it is wilted.  Drain well and reserve.  Add chicken, crab meat, and shrimp to broth and continue to simmer over low heat approximately 1/2 hour.  About 1/2 hour before serving, add the rice and okra and remove the bay leaves.  Stir well to mix all ingredients in the pot.  Check amount of liquid and add just enough water to keep mixture from sticking.  At serving, stir in file or allow guests to sprinkle on individual bowls of gumbo.  Accompanied by corn sticks or corn muffins, this makes a full meal.  It freezes well if you have any leftovers.

*Note:  We started with a basic recipe years ago and added to it as we wanted.  This was a New Year’s Tradition at our house for years – a drop in affair that everybody knew just to show up for gumbo.  Make it suit your family and tastes.  This is as close as I can get to writing it down, but I usually just make it from memory and may add ingredients as they please me.

BEACH BIRTHDAY BOY and Fresh Strawberry Pie

Hubby celebrated his birthday at the beach this year.  It was a special event “catered” by the Perfect Boy and Perfect Girl who also decorated for the event.  It was a big secret, so we had to “sh sh” for several days before the celebration.  So secretive was it that  PB and PG went around wishing OoHoo a happy birthday most of the day:)

 

(This was the card from Perfect Daughter and Perfect Son-in-law. )

 Perfect Boy assured everyone that this was the absolute best spot for one of the Happy Birthday banners.   

 And, of course, this was a perfect spot as well!

They worked very hard to make this the most beautiful bwoo (PB’s favorite color) birthday cake ever.  I’m just sorry that I didn’t capture the stirring of the batter and the licking of the bowl.  

 

 

OoHoo thought it was yummy:)

 

 

 

Perfect Boy told his momma exactly what to buy for a present.  He described the location in the toy store where it could be found and just what the package looked like.  It was, naturally, a package of trains.  PB loves trains and knows that his OoHoo loves to play trains as well.

 

 

 

 

 

 

 

Perfect Girl found her gift at the candy store.  She just knew that her OoHoo would love to wear it, until she decided that it might be better just to eat it!

 

  It definitely was the best OoHoo birthday ever!  Happy Birthday.  We love you.

Hubby’s cousin, Carole, shared this recipe with me not long after we married.  It is one of his favorites, and I should make it for him more often.  The only problem with that is that I love it, too!

Fresh Strawberry Pie

1 quart fresh strawberries
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup sugar
1/2 cup boiling water
red food coloring
1 pastry pie shell, baked
whipped cream (the REAL kind), sweetened

Wash, hull and sort berries, saving the perfect ones for placing in the shell (I usually have more than a quart on hand in order to make sure I have a pretty pie).  Mash or crush enough berries to make 1 cup.  Mix sugar, salt, cornstarch, crushed berries and boiling water.  Cook, stirring constantly, until thickened.  Add food coloring as desired and cool thoroughly.  Just before serving, place the reserved berries in the cooled, baked pie shell.  Pour cooked filling over the whole berries.  Garnish with whipped cream at serving.  Fresh peaches work well also.

WHEN LIFE GIVES YOU LEMONS you get great lemon recipes!

I’m sure we’ve all heard the expression, “When life gives you lemons, make lemonade.” Especially at this time of the year in the South, you would definitely be doing just that! Next to Sweet Tea (not for me, sorry), you’ll find Southern Belles , Gents and kiddos slugging down that tart lemonade! I even once cross-stitched an apron that had that expression on it because I loved the philosophy it showed. Because I dearly love all things lemon, I wanted to share JUST A FEW of my favorite recipes using them.

HAPPY BIRTHDAY HUBBY!  When Hubby and I were first married, he kept telling me about this great lemon pie that his mom made when he was growing up.  After getting him to describe it, I finally determined that it was lemon ice box pie, so I set about making him one.  He declared that it was good but maybe not as good as his momma’s.  Oh well, I figured she had raised five kids so she must know something about cooking.  Right? One Thanksgiving when we were at his momma’s house, he requested her lemon pie.  Yep, you guessed it.  It wasn’t nearly as good as his memory had served.  Not bragging, but his momma just wasn’t a good cook.  I guess when you are one of five kids, you grab whatever food you can:)

Roast Chicken with Lemon and Tarragon

 

This is one of my all-time favorite baked chicken recipes.

Ingredients:

1. 1/4 cup unsalted butter, softened
2. 1 teaspoon finely grated fresh lemon zest
3. 1/2 teaspoon dried tarragon, crumbled
4. 1/2 teaspoon salt
5. 1/2 teaspoon black pepper
6. 1 (3 to 3 1/2 pound) quartered chicken

Cooking Directions

1. Preheat oven to 500 degrees F.
2. Stir together butter, zest, tarragon, salt, and pepper.
3. Pat chicken dry and arrange, skin sides up, in a shallow roasting pan (1 inch deep). Loosen skin on chicken by gently working your fingers between skin and meat, keeping skin attached on 1 side and being careful not to tear skin. Rub butter mixture evenly under skin of each piece of chicken, then rub top of chicken with butter remaining on your hands. Season with salt and pepper.
4. Bake chicken in middle of oven until an instant-read thermometer inserted 2 inches into fleshy part of chicken (do not touch bone) registers 170 degrees F, about 30 minutes.

Yield: 4 servings

Or, you might give this grilled chicken a try. It’s from Martha Stewart, and I can vouch for its delicious taste. I usually give it a squeeze of fresh lemon juice just before serving because I like the way it perks up the taste even more.

Grilled Tuscan Chicken with Rosemary and Chicken

2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 cloves garlic
Salt and pepper
1 (3 1/2) pound chicken, cut into serving pieces
1/3 cup fresh lemon juice

Cooking Directions

1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.
4 servings

Jool’s Favorite Saturday Afternoon Pasta

If you are in the mood for a good summer pasta dish, you should try this one that I found on Rhoda’s Southern Hospitality. It is called Jools Favorite Saturday Afternoon Pasta. It’s originally a Jamie Oliver (Food Network) recipe, and it is really tasty. The lemon really perks up the flavors.

David Lebovitz has a great preserved lemon recipe that I have used repeatedly. I made his couscous recipe not long ago and served it with grilled lamb chops. It goes equally well with grilled Greek chicken. I keep the preserved lemons on hand in my refrigerator. There are several good Moroccan recipes that use them. I’ll be glad to share some of the ones I like if you are interested.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon
6 servings

1 preserved lemon
1 1/2 pound butternut squash, peeled and seeded, and cut into 1/4-inch dice
3 tablespoons olive oil
1 large onion, chopped
1 3/4 cups Israeli couscous or acini di pepe (tiny peppercorn-shaped pasta), about 1 pound
1 (3-inch) cinnamon stick
1 cup chopped fresh flat-leaf parsley
1/2 cup pine nuts, toasted
1/2 cup golden raisins
1/4 teaspoon ground cinnamon

Preheat oven to 475°F.

Halve lemons and scoop out flesh, keeping both flesh and peel. Cut enough peel into 1/4-inch dice to measure 1/4 cup. Put lemon flesh in a sieve set over a bowl and press with back of a spoon to extract juice.

Toss squash with 1 tablespoon oil and salt to taste in a large shallow baking pan and spread in 1 layer. Roast in upper third of oven 15 minutes, or until squash is just tender, and transfer to a large bowl.

Cook onion in 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, stirring occasionally, until just beginning to turn golden. Add to squash.

Cook couscous with cinnamon stick in a large pot of boiling salted water 10 minutes, or until just tender, and drain in a colander (do not rinse). Add couscous to vegetables and toss with 2 tablespoon oil to coat.

Add lemon peel and juice, parsley, nuts, raisins, ground cinnamon, and salt to taste. Toss to mix well.

Hubby isn’t a raisin fan, so I substituted dried cranberries (not cranraisins.). You could omit this altogether.

Limoncello Cheesecake Squares

Linda Lou over at Cucina Cara Mia had this wonderful recipe posted for Limoncello Cheesecake Squares that I just had to try. They will definitely make you smack your lips!

Lemon Tart

I’m such a sucker (pun intended) for lemon desserts. The more it makes me pucker, the better:) I found this lemon tart recipe some time ago, and I have to make myself NOT make it. I don’t need the calories, but it is oh, so good. It comes from Simply Recipes.

Garnish with fresh mint and sneak some bites of the mint in between bites of the tart for even more fun with the flavors.

Ingredients

Candied Zest:

• 1 cup lemon zest, julienned
• 1 cup sugar

Crust:

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick, or 1/4 pound) unsalted butter, softened at room temperature
• 1/2 cup sugar
• 1 large egg, beaten
• 1/4 teaspoon almond extract
• 1 Tbsp lemon juice

Lemon curd:

• 1/2 cup (1 stick) unsalted butter
• 1/4 cup crème fraiche
• 2 large eggs
• 3 large egg yolks
• 3/4 cup fresh lemon juice
• 3/4 cup sugar
• 1 1/2 teaspoon lemon zest

Equipment needed:

• 10-inch tart pan with a removable bottom
• Pastry blender or two blunt dinner knives
• Double boiler and several metal mixing bowls

Method

Candied Citrus Zest

1 Place lemon zest in a saucepan and cover with water by 1/2 inch. Bring to a boil. Remove from heat, drain the water. Fill up with water again and repeat. Bring to a boil, remove from heat, then drain. Add water again, this time adding the sugar as well. Simmer for 30 minutes, drain.

2 Spread the zest out on a sheet of parchment paper. Let dry overnight at room temperature (do not put in the refrigerator). The next day toss the zest with a little more sugar.

Make the Crust

Combine flour, salt, butter, and sugar in a bowl. Use a pastry blender or two blunt dinner knives, to cut the butter into the flour until the dough forms flaky crumbs and lumps. You can also just mix with your fingers. With a wooden spoon, mix in the egg, almond extract, and lemon juice. Continue to mix until the dough clumps; at first it may seem very dry. Shape into a ball, flatten into a disk, wrap in plastic, refrigerate at least an hour.

Pre-heat oven to 350°F.
Let the dough sit at temperature for at least 10-15 minutes before attempting to work with it. Allow the dough to relax enough to become somewhat pliable before rolling out. Roll out the disk between two sheets of parchment paper (or wax paper), to a circle 2 inches larger in diameter than your tart pan (about a 12-inch round).

Press the dough into the tart pan. Use your rolling pin to level the dough along the edges of the pan. Place aluminum foil over the foil and gently mold it to the dough in the pan. Add pie weights (dried beans work well, though after you use them once for pie weights, keep them as your pie weight beans and don't try to cook with them.) Bake for 20 minutes. Remove from oven and let cool.

Lemon Curd (I love Lemon Curd on gingerbread. How about you?)

Melt butter and crème fraiche together over a double boiler, stirring to combine. (If you don't have a double boiler, bring a couple inches of water to simmer in a saucepan, place a stainless steel bowl on top of the saucepan, making sure the bottom of the bowl is not touching the simmering water.) Remove top pan from heat and set aside.

In a bowl over a double boiler, whisk the eggs and egg yolks just long enough to warm them. Remove from heat and beat in the butter mixture, then the lemon juice. Strain the mixture through a sieve into a clean bowl and place over the simmering water. Add the sugar and zest and whisk until warm to touch, about 4 minutes.

Assemble the Tart

Pour the lemon curd into the crust and bake at 350°F for 25 minutes or until set in the middle. Let cool on a rack. Chill in the refrigerator. When ready to serve, top the tart with candied lemon zest. Garnish with fresh mint.

As I mentioned, next to the Sweet Tea that is running through the veins of all Southerners, comes lemonade. We serve it at breakfast, lunch, dinner and in-between. I can remember as a child going through gallons of it at our family reunions and Bible schools. Nothing refreshed your body or your spirit like a glass of chilly lemonade. And, it was the real stuff. While I like lemonade in all forms…the basic lemony tart stuff is still my favorite. This recipe from Paula Deen is really tasty.

Paula Deen’s Lemonade

• 2 cups sugar
• 1 cup hot water
• 2 cups fresh lemon juice
• 1 gallon cold water
• 1 lemon (or more), sliced
• Mint sprigs, for garnish

Directions

In a 1 gallon container, place sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Cool. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.

After our recent trip to Italy, I am an even bigger fan of lemon gelato (limone). In fact, you could probably say that I am addicted.

Lemon Gelato

• 2 cups whipping cream
• 1 cup sugar, granulated
• 1/2 cup lemon juice, fresh
• 2 tbsp lemon zest

In a medium glass bowl, using a hand mixer combine whipping cream and sugar until sugar dissolves. Stir in lemon juice and zest. Pour mixture into an ice cream maker and allow it to freeze. Follow manufacturer’s instructions.

I have to tell you, however, that I’m not a fan of the reconstituted Real stuff. I like my lemon juice fresh for the most part. I do use, however, the frozen lemon juice by Minute Maid (just an opinion) and like it. Since Hubby always wants lemon in his tea, I keep this in the frig at all times. It substitutes well for the real fruit without an aftertaste. When I can get them, I prefer Meyer lemons in dessert recipes especially.

There’s a cute post by The Quipping Queen about this expression. I found her remarks humorous and thought you might be interested in checking them out. Have a terrifically, tart and yellow day!