Category Archives: Lemon

Lemon Curd Cheese Cake

By Chef Lippe

Lemon-Curd-Cheese-Cake

Ingredients:

 Lemon Curd

1 teaspoon lemon zest

½ cup fresh lemon juice

¾ cup sugar

3 eggs

¼ cup soft butter

The Crust

1 cup graham cracker crumbs

¼ cup sugar

¼ teaspoon salt

¼ cup soft butter

 

The filling

2 ½ cups cream cheese

½ cup sour cream

½ cup sugar

3 eggs

1 teaspoon vanilla

Directions:

Lemon Curd

Mix the lemon juice, the zest, the sugar and the eggs in a medium pot on low heat. Keep stirring with a whisk. Slowly add the butter and keep stirring until the mixture turns creamy. Once the whisk leaves traces on the bottom of the pan remove from the stove and put aside.

 

The Crust

Crush the gram crackers until they are a fine powder. Stir in salt and sugar, mix well. Melt the butter and mix with dry ingredients. Press into bottom of a spring form pan and flatten out with about 1” on the sides. Bake for 10 minutes at 350. Let cool.

The Filling

Beat together the cream cheese and sugar in a bowl. When well mixed add the eggs one by one beating after each one. Add the sour cream and vanilla extract and mix until you have a smooth cream.

Pour half the filling into crust. Spread out evenly. Now add half the lemon curd mixture. Swirl the curd into the filling with a small knife or chopstick.

Repeat this step with the remaining filling and lemon curd.

Bake the cake for 50 to 60 minutes at 350. When taking the cake from the oven the center may still feel soft, it will set while cooling down.

After the cake has cooled 2 to 3 hours refrigerate.

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Filed under cheese cake, Chef Lippe, Lemon, Lemon Curd

Lemon Pasta Sauce

By Chef Lippe

I love this dish served with fresh fish or clams. It is so easy to make and only takes 10 minutes from start to finish. If you like a lot of lemon flavor use our lemon and garlic linguine.

lemon pasta sauce 

INGREDIENTS

10 ounce package of Fratello Sole fresh linguine

1 clove garlic for rubbing

2 lemons (zest of 1 lemon, juice of 2 lemons)

5 tablespoons olive oil

Salt

1 cup finely grated parmesan cheese plus extra for sprinkling

Bunch fresh parsley, leaves picked and chopped

 

DIRECTIONS

Place the fresh linguine in a pot of boiling salted water and stir immediately to prevent the strands from sticking. Cook pasta to al dente’.

Cut the garlic in half and rub the exposed area along the interior of a large serving bowl. The raw garlic flavor will coat the inside surface of the serving bowl. Discard the garlic. Add the freshly squeezed lemon and slowly drizzle in olive oil while whisking. Whisk until the ingredients have emulsified. Mix in the salt and parmesan cheese.

When the linguine is ‘al dente’, drain and add to the serving bowl. Mix the pasta with the lemon sauce to coat evenly. Sprinkle the pasta dish with parmesan cheese, fresh parsley and lemon zest. Serve immediately.

 

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Filed under Artisan pasta, Chef Lippe, Fettuccine, Lemon, Lemon Sauce, Pasta, pasta sauces, recipes, salmon, shrimp

Pasta for Dinner or Dessert???

By Chef Lippe

Yes I know, that I am crazy (mash potato fudge and chocolate pasta with chilli sauce) but this was a big hit for desert the other night! Now that I make and sell pasta 24/7 (at least it feels that way) I always have fresh pasta around the house and thought a desert might be good with some of the lemon fettuccini I made last week. Besides, pasta is made from flour and eggs, the basis of Western pastries, so there is no reason why it shouldn’t work. I decided to give it a try.  I have also included a second recipe where I cooked the pasta into a cake. Enjoy!

sweet pasta

Ingredients

1 pint half-and-half

1 lemon, zested

1 orange, zested

2 tablespoons honey

1 pinch kosher salt

12 ounces linguine, fresh (or fettuccini)

1 tablespoon lemon juice

3 ounces semisweet chocolate

1/4 cup hazelnuts (chopped and toasted) (optional)

Directions

Bring a large pot of salted water to a boil.

In a large heavy skillet heat the cream, zests, honey and salt over medium heat, being careful not to boil the cream. Stir occasionally for about 4 minutes.

While this is cooking add fresh pasta to boiling water and cook for 2 to 3 minutes. Drain pasta and add to skillet.

Add lemon juice and stir to combine. Place on severing dishes, add shaved chocolate and hazelnuts.

 

Sweet Pasta Cake

sweet pasta cake

Ingredients

10 ounces fresh linguine
Olive oil for greasing
4 tablespoons of Amaretto liquor
½ cup raisins
4 eggs
½ cup sugar
¼ cup almonds, chopped
Zest of 1 orange
4 granny smith apples
Juice of ½ lemon
4 tablespoons of sugar
Salt

Directions

Place the raisins in a small bowl and pour over the Amaretto liquor. Leave to soak for 10 minutes.

Preheat the oven at 350 degrees.

Peel, core and coarsely grate the apples. Place in a bowl and squeeze over the lemon juice (so that they do not turn brown).

Line a 8 x 8 cake pan with baking parchment and lightly brush with oil.

In a large saucepan, cook the linguine in the salted boiling water. Drain and rinse under cold water. Set aside.

Meanwhile, in a large bowl lightly beat the eggs with the sugar. Add in the almonds, the orange zest and the raisins with the Amaretto liquor. At last fold in the pasta and the grated apples.

Pour the mixture in the cake pan, cover with foil and bake for 40 minutes.

Once the 40 minutes are up, remove the foil, sprinkle with sugar and continue to bake for a further 10 minutes until lightly browned and crispy on top.

Let cake rest for 15 minutes before cutting.

 

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Filed under Artisan pasta, chocolate, Homemade, Lemon, Pasta, pasta sauces, recipes

Stuffed, Baked Lemons

By Chef Lippe

For to nights Farmers Market in Orlando I am making my favorite! Baked Stuffed Lemons. If your in the area come and get a taste!

stuffed lemon

  • 3 nice yellow juicy lemons
  • 4 oz. Fresh Mozzarella cheese
  • 12 oven-roasted or soft sun-dried tomatoes
  • 12 black olives
  • 12 large or 24 small Basil leaves
  • 6 slivers of anchovies
  • 1 – 2 dried red chilies, crumbled (optional)
  • French bread to make crostini
  • Olive oil
  1.  Line an oven tray with grease proof paper and preheat your oven to 400 degrees. Wash and dry lemons and slice pointy ends off the top and base, being careful not to slice right through – you want the lemons to collect the cooking juices and not leak away.
  2. Slice each lemon in the middle to give two halves. Using a knife, cut round the edge of the lemon and try your best to scoop out the inside being careful not to pierce the base (Keep the excised innards for other lemony delights)
  3. In each lemon half, place a slice of mozzarella in. Add 2 large or 4 small basil leaves on top. Follow that with 2 pieces of oven-roasted tomatoes and stud with 2 olives. Add a sliver of the anchovies, a sprinkling of crumbled dried chilies and finish off with another layer of mozzarella.
  4. Set all the lemon halves on the tray and place in the center of your oven.
  5. Bake for 10 – 15 minutes till the cheese melts………eat with some delicious French bread drizzled with olive oil and toasted.

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Filed under Artisan Cheese, Chef Lippe, Food, Lemon, Mozzarella, recipes

Veal Piccata

By Chef Lippe

veal-piccata-with-lemon-capers-and-parsley-butter-sauce

Veal Piccata is classic comfort food that can be served with pasta, or with buttered noodles, or mashed potatoes. It’s made with thin veal cutlets that are first browned in butter and then simmered in a tangy, lemony sauce.  Depending on how thin the veal cutlets are to start with, you can ask your butcher to flatten them for you, or you can do it yourself at home.  You can also use chicken in this dish.  I love flavored fresh pasta and usually use a garlic with lemon or spinach.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 8 small veal cutlets (about 2 oz. each), pounded flat
  • 1 large sweet onion, peeled and chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tablespoons olive oil
  • ½ cup all-purpose flour
  • 2 Tablespoons butter
  • ½ cup dry sherry (see note)
  • 1 lemon
  • 2 Tablespoons capers
  • 1 cup veal stock or chicken stock
  • 2 Tablespoons Italian parsley, finely chopped
  • Sea salt to taste
  • Freshly ground white pepper, to taste

Preparation:

Squeeze the juice from the lemon and set the juice aside.

To flatten the cutlets: Stretch a piece of plastic wrap across your work surface, place the veal cutlets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the cutlets between the layers of plastic wrap until they are about ¼ inch thick.

Combine the flour, salt and pepper on a plate or in a shallow baking dish.

Heat a heavy-bottomed sauté pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and sauté until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside.

Add the butter to the pan and let it heat until it turns foamy.

Now dredge both sides of the veal cutlets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Work in batches if necessary, rather than overcrowding the pan. Cook 2 to 3 minutes per side or until the cutlets are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce.

Add the stock, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary.

Return the veal to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking.

With a pair of tongs, remove the veal cutlets and plate them, two cutlets per person. Adjust the seasoning on the sauce with salt and lemon juice. Sauce generously and serve immediately.

Makes 4 servings (two cutlets per person).

 

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Filed under Artisan pasta, Chef Lippe, Lemon, recipes, Veal

Lemon Cavatapi with baby spinach and garlic shrimp in creamy cheese and butter sauce

By Chef Lippe

Serves 4
Ingredients: 
2 10 ounce packages of fresh lemon cavatapi

3 1/2 cups Pecorino Romano cheese, finely grated (8 ounces)

6 tablespoons unsalted butter (3/4 stick) cut into tablespoon-size pieces

2 teaspoons coarsely ground black pepper

2 pounds of raw cleaned shrimp

4 cloves of garlic minced

2 cups of fresh baby spinach

½ cup butter

Preparation:

Shrimp

Melt ½ cup of butter in frying pan. Add chopped/minced garlic and fry until light browned. Stir in shrimp and cook until shrimp are done.   While shrimp are cooking:

Pasta and sauce
1 – Bring a large pot (at least 12 quarts) of salted water to a boil.
2 – Add fresh pasta and cook al dente.
3- Drain pasta, reserving 2 cups of the cooking water.
4 – Return pasta and cooking water to the pot and place over low heat.
5 – Add remaining ingredients and stir until cheese and butter have melted and formed a creamy sauce, about 5 minutes.

Just before adding shrimp to pasta stir in baby spinach and cook until just wilted. Add spinach and shrimp to cooked pasta and cream sauce.  Season with salt, and serve with additional cheese if desired.

 

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Filed under Artisan pasta, Chef Lippe, Food, Food blog, Lemon, Pasta, recipes, shrimp, Spinach