Strawberry Lemon Icebox (But You Still Have To Bake It) Pie

Posted on June 18, 2012 by bilrob

Strawberry Lemon Icebox (But You Still Have To Bake It) Pie

“We must have a pie. Stress cannot exist in the presence of a pie.” ~David Mamet

For this week’s column I wanted to make something with strawberries. Strawberries are so bright, juicy and sweet this time of year that they just scream “Summertime!”

After poring over my cookbooks and magazines I found a recipe that combined the tartness of lemon with the sweetness of strawberries, together in one of my husband’s very favourite things in the world: pie. Since it’s Father’s Day, I thought a pie was definitely in order. Especially an “icebox pie” that I wouldn’t have to bake. (A talent for baking I do not posess, as I have spoken of in columns past-but this was less about baking and more about me being short on time.) So I gathered my ingredients and got to work.

After I mixed together the filling (easy!) and topping (easier!), froze and then baked the pie crust (easy, but there goes 45 minutes…), I read the rest of the directions.

I realized that after putting the filling into the baked pie crust I would need to bake the whole thing for another 30 minutes. Then let it cool down. Then put it in the fridge for 3 hours. And it still wouldn’t be done. UGH. Note to self: Read the directions all the way through before starting a project.

In total this pie takes about 6 hours to make. The prep time is less than an hour but between the freezing, baking, baking again, cooling and refrigerating…it’s a lot of time. The time is well spent, though, since this is one lovely little pie.

Strawberry Lemon Icebox (But You Still Have To Bake It) Pie

Ingredients:

Refrigerated pie crust (or if you are awesome you can make your own. I am not awesome so I buy mine.)

For the filling:

1 can (14 oz) sweetened condensed milk
2/3 cup lemon juice
2 large egg yolks (save the whites for meringue)
1 large egg
1/4 tsp salt

For the topping and meringue:

2 cups sliced strawberries
3/4 cup sugar
2 tsp lemon juice
3 large egg whites (2 reserved from filling)

Directions:

Preheat oven to 375 degrees.

Let refrigerated crust come to room temperature (about 20-30 minutes) or make your crust (I don’t have a recipe for you since I’m not awesome).

Press the crust into the bottom and sides of the pie plate. Freeze for 30 minutes. (Fun fact: Chilling the crust before baking relaxes the gluten and minimizes shrinkage during baking.)

Bake the crust for about 10-11 minutes until it starts to get brown around the edges. Remove from the oven and turn the temperature down to 325.

Make the filling by whisking together condensed milk, lemon juice, egg yolks, egg and salt.

Make the topping by combining strawberries with 2 tbsp sugar and 2 tsp lemon juice.

Go do something else for 3 hours (suggestions: errands, walking the dog or cleaning out the DVR-those shows pile up fast, don’t they?)

Make meringue by heating egg whites and 1/2 cup plus 2 tbsp sugar in a bowl set over a pan of simmering water. Once sugar dissolves (2-3 mins) take the bowl off the pan.

Use a mixer (high speed) on the mixture for about 8-9 minutes until medium peaks form (about 8 mins or so).

Spoon the berries over the pie (I used a slotted spoon so there wasn’t an overabundance of juice in the pie).

Spoon the meringue over the top.

Use a kitchen torch to brown the top or put it under the broiler until the meringue is just browned. (I prefer the torch method because, well, it’s more fun.)

Curse the pie for taking up the majority of your afternoon. Then begrudgingly thank it for being so good (and for giving you the opportunity to clean out your DVR.)

Enjoy and Happy Father’s Day!

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When summer gives you citrus, make pie

Posted on June 15, 2012 by bilrob

When summer gives you citrus, make pie

There is citrus in the air this summer. Not literally, of course, since we live in zone four growing conditions, but figuratively, there is definitely citrus in the air.

People are puckering over sour lemon wedges squeezed over their plank-grilled trout. Sweet pulpy orange juice is added to pans of sizzling chicken. Fat cross-sections of lime, undulating green and white, are suspended in sugar water in ice-fogged glass pitchers. Sugared curls of candied grapefruit zest are eaten straight up. Orange zest is being tossed haphazardly over orange chiffon cake and drizzled with powdered sugar glaze. Citrus seems to be in the collective conscience.

Not counting the 29 lemonade stands that popped up in our neighborhood since the end of the school year, I know three people who have been talking to the citrus muse. Number one is Staci, my sister-in-law and talented home cook. She sent me a recipe for key lime bars she made for a Sunday afternoon treat. These bars are the adorable child of lemon bars and key lime pie. Number two is my friend Gay whose delectable orange blondies I tried at a potluck — they were rich, satisfying and bright. And finally number three is my son Gabe, who recently became obsessed with the above-mentioned orange chiffon cake — actually entitled “Big Bird’s Orange Chiffon Cake” from a “B is for Baking” cookbook we got at the library. He pestered me like only a 9-year-old can until we could give the recipe a test run.

Some irresistible force also drew me to revisit a recipe for lemon meringue pie that I’ve long adored. It is adapted from the book “Great Pies and Tarts” by Carole Walter. Outside some good, tart lemonade, there is no better citrus fix than lemon meringue pie. Here it is:

Lemon Meringue Pie

• One nine-inch pie crust, baked.

It cracks me up when recipes start out like this — as if a homemade pie crust were so easy, it hardly warrants a mention. Mind you, I am a huge advocate of homemade crusts, made with butter. They are much tastier, flaky and full of flavor. That said, I know how maddening it can be after 45 minutes of work and a kitchen counter covered in flour, when you only end up with a mediocre crust. If necessary for your psychological well-being, buy one. If you are feeling adventurous, break out the rolling pin.

• Three ginger snaps, finely crushed

These are certainly optional, but if you want to make the pie special, use them. Ginger and lemon are a great flavor combination.

Filling

• 1 1/4 cups granulated sugar

• 6 tablespoons cornstarch

• 1/4 teaspoon salt

• 1 1/2 cups cold water

• 5 large egg yolks (Don’t panic, we use the whites below.)

• 2 tablespoons unsalted butter

• 1 tablespoon grated lemon zest

• 1/3 cup fresh lemon juice

When I use bottled lemon juice, I generally double the lemon juice and compensate with another tablespoon or two or cornstarch, since I like my slice of pie pucker-worthy. If you are using fresh lemons, you get that citrus kick with less juice.

Meringue

• 7 tablespoons sugar, superfine if you have it

• 3 tablespoons confectioners’ (powdered) sugar

• pinch of salt

• 5 large egg whites at room temperature

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon cream of tartar

I’ll bet you didn’t know that cream of tartar is a byproduct of wine-making. I looked it up one time, because I wondered where tartars were grown and how to cream them. Cream of tartar is slightly acidic, and is an ingredient in baking powder. It stabilizes the proteins in the egg whites so they don’t “weep.”

Combine the 1 1/4 cups granulated sugar, corn-starch and salt in a pot. Stir in the water. Cook over medium heat, stirring constantly, until it boils. Reduce the heat and cook for one minute longer, stirring. Turn off the heat.

Lightly beat the egg yolks in a small bowl. Stir a small amount of the hot stuff into the egg yolks to temper them so you don’t get scrambled egg pie. Gently stir the yolk mixture into the pot. Cook over low heat until is comes to a slow boil. Cook and stir for one minute more. Turn off the heat and add the butter, lemon zest and lemon juice.

Preheat your oven to 325 degrees.

And now for the meringue. Mix the other sugars (superfine and powdered) in a small bowl. Using an electric mixer, beat the egg whites until frothy. Add the cream of tartar and beat the heck out of them until they form firm peaks. The recipe says not to let them get dry. I’m not sure what this means, honestly, but don’t let it happen.

Add the sugar mixture as you beat, one tablespoon at a time. Add the vanilla and beat until thick and glossy … about 30 seconds more.

When I first made this recipe I was living in a trailer at a national park. There were minimal kitchen gadgets within a 100-mile radius. An electric mixer was not to be had. I beat the egg whites old-school, by hand, with a whisk. It was surprisingly hard, sweaty work. I have great gratitude for the inventor of the electric mixer. Thanks, buddy.

Sprinkle the ginger snap crumbs over the baked crust. Pour the warm filling into the pie shell (briefly rewarm it if necessary). With a spoon, drop mounds of the meringue in rings around the edge of the filling, then fill in the center. Spread the meringue to cover the filling completely, and make sure it touches the crust all the way around the side (this will prevent it from shrinking away and leaving big, naked, yellow holes after it cools). I like to make lots of peaks and valleys, so the peaks get toasty brown in the oven, just because it looks cool.

Bake the pie for 15 to 18 minutes until golden brown. Cool and serve.

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Lemon Herb Chicken Breasts with Ratatouille

Posted on June 5, 2012 by bilrob

Lemon Herb Chicken Breasts with Ratatouille

Chickens farmed for meat are called broiler chickens. Chickens will naturally live for 6 or more years, but broiler chickens typically take less than 6 weeks to reach slaughter size. A free range or organic meat chicken will usually be slaughtered at about 14 weeks of age.

The meat of the chicken, also called “chicken”, is a type of poultry meat. Because of its relatively low cost, chicken is one of the most used meats in the world. Nearly all parts of the bird can be used for food, and the meat can be cooked in many different ways. Popular chicken dishes include roasted chicken, fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of many fast food restaurants.

Lemon Herb Chicken Breasts with Ratatouille

Yield: 4-6 servings

2 each  Double chicken breast, skinless, approx 10oz. each
1 recipe Lemon Herb Marinade (recipe follows)
To taste Kosher salt and freshly ground black pepper
3 Tbsp  Olive oil
1-1/2 lb Japanese eggplant cut in 1” dice (about 4 each)
1 small  Onion, peeled, quartered and thinly sliced
2 cloves Garlic, thinly sliced
2 small  Zucchini, quartered longwise and cut in 1” thick pieces (1/2 lb)
3 each  Tomatoes, peeled and cut in chunks (1 lb)
1 each  Red bell pepper, roasted, seeded and cut into 1” dice
1 each  Yellow bell pepper, roasted, seeded and cut into 1” dice
12 each  Basil leaves, torn in half (leave a few sprigs for garnish)
2 tsp  Fresh thyme

1. Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other breast. Place in a glass or stainless steel pan and pour the Lemon Herb Marinade over. Refrigerate at least four hours or better yet overnight.

2. Season the chicken with salt and pepper. Broil under high heat for about 4-5 minutes on each side or until an instant read thermometer reads 165 degrees internal temperature. Transfer to a platter.

3. Heat a large skillet over high heat, add 2 Tbsp of the olive oil and toss in the eggplant. Season with salt and pepper and brown well on all sides; transfer eggplant to a bowl and set aside. Return the skillet to the fire, lower heat to medium and add the remaining tablespoon of olive oil. Add the onion, garlic and zucchini. Season with salt and pepper and cook until vegetables are tender; about 6 minutes.

4. Return the eggplant to the pan, add the tomatoes and roasted peppers to the skillet and cook until vegetables are tender. Toss in the basil and thyme and adjust seasoning. Spoon on top of the chicken and garnish with fresh herbs.

Lemon Herb Marinade

2 Tbsp Lemon juice
3 Tbsp Olive oil
1 Tbsp Dijon mustard
1 tsp Honey
1 each Shallot, finely diced
1 each Garlic clove, finely chopped
1 Tbsp Fresh oregano, chopped
1 Tbsp Fresh thyme, chopped

1. Whisk together all ingredients in a mixing bowl

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Lemon cake with lemony sugar wash

Posted on May 21, 2012 by bilrob

Lemon cake with lemony sugar wash

Although lemons generally ripen in winter, lemon desserts always remind me of summer. Our weather is heating up and we’re finally kicking winter to the curb. Last year, my lemon tree produced zero lemons. It started out promisingly enough, had a lot of blossoms and even started growing uber-tiny lemons barely beyond blossom stage.

Then the bugs, the soil, the wind or something said “Psych!” and killed off any growth except new leaves. Now my lemon tree is in its second year and this time, it looks like at least a few lemons might survive to ripen. I count at least three that are on their way to a healthy size and although they look more like limes right now since they’re still green, I’m hopeful they’ll morph into ripe lemons at some point.

In the meantime, my mom’s lemon tree in her backyard, older and more prolific, supplies me with the lemons I need for baking. As a matter of fact, I’m going to have to search for more and more lemon recipes because she’s got a ton. Fortunately, lemon cake is usually a sure bet and once again, I hit Baking Style for a recipe.

Now I’ve rhapsodized about Lisa Yockelson’s brownie recipes but I should also mention her pound-cake-type recipes are also bomb. Rarely have they not turned out. In fact I can’t remember when one of her pound cake recipes has ever failed me. And this doesn’t either. If you like lemon and have fresh lemons to use, make this cake. It has the perfect pound cake texture and brushing it with the lemon-sugar wash ensures great lemon flavor and moistness. You can make it more summery by serving it with fresh berries as well but it also holds its own perfectly plain. Let picnic cake season begin.

Lemon Cake with Lemony Sugar Wash

2 tablespoons finely grated lemon peel
2-1/2 teaspoons lemon extract
1 tablespoon freshly squeezed lemon juice
2 cups unsifted bleached all-purpose flour
1 cup unsifted bleached cake flour
1/4 teaspoon baking powder
3/4 teaspoon salt
1/2 pound plus 2 tablespoons unsalted butter, softened
2-1/2 cups superfine sugar
1/3 cup plus 3 tablespoons confectioners’ sugar, sifted
6 large eggs
2 large egg yolks
1 cup heavy cream

Preheat the oven to 325 degrees F.

Combine the lemon peel, lemon extract, and lemon juice in a small mixing bowl. Set aside.Lightly spray a 10-inch Bundt pan with nonstick cooking spray and coat with flour, tapping out the excess. (This makes a lot of batter so if your Bundt pan can’t hold it all, put the excess batter in small ramekins and bake those as well.)

Sift the flours, baking powder and salt onto a sheet of waxed paper and set aside.

Cream the butter in the large bowl of a freestanding electric mixer on moderate speed for 4 minutes. Add the granulated sugar in 4 additions, beating for 1 minute after each portion is added. Add the confectioners’ sugar and beat for 45 seconds. Beat in the whole eggs, one at a time, mixing for about 20 seconds after each addition to combine. Add the egg yolks and beat for 30 seconds longer. Scrape down the sides of the mixing bowl with a rubber spatula. Blend in the lemon peel and extract mixture. On low speed, alternately add the sifted mixture in 3 additions with the heavy cream in 2 additions, beginning and ending with the dry ingredients. Scrape down the sides of the bowl thoroughly with a rubber spatula after each addition. Beat the batter on moderately high speed for 1 minute.

Pour and scrape the batter into the prepared baking pan. Smooth the top.

Bake for 1 hour and 15 minutes or until risen, set, and a toothpick inserted into the cake withdraws clean. Cool the cake in the pan on a rack for 10 minutes. Loosen with a narrow spatula and invert onto a serving plate. Spoon the lemony sugar wash all over the cake, including the sides, giving time for the liquid to absorb before you spoon more over the cake. Cool completely.

Lemony Sugar Wash

1/2 cup granulated sugar
1/3 cup freshly squeezed lemon juice

Combine the sugar and lemon juice in a small saucepan and heat, stirring, until sugar is dissolved. Spoon over warm cake.

Related post on The Pastry Chef’s Baking: Lemon Shortbread Cookies

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Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.

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No-bake lemon Jell-O cheesecake

Posted on January 24, 2012 by bilrob

No-bake lemon Jell-O cheesecake

Janet Brunner from St. Augustine, Fla., was looking for a no-bake recipe for lemon Jell-O cheesecake. Mercedes Shideler from Sebastopol, Calif. shared her recipe for lemon cheesecake that she hopes is the one that Brunner is looking for.

This likely is the cheesecake many of us grew up with. Unlike the real deal, even a novice cook can make this and expect good results. With this recipe, you get all the delicious lemon cheesecake flavor without all the extra effort. It’s light and tangy – and best of all, it is no-bake. Just be sure you allow enough time for the ingredients to solidify. It is best to chill this overnight to allow the filling time to set completely and the lemony flavor to intensify.

NO-BAKE LEMON JELL-O CHEESECAKE

Serves 16 to 24

Filling:

1 can (12 ounces) evaporated milk

1 (3-ounce) package lemon Jell-O

1 cup very hot water

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

8 ounces cream cheese, at room temperature

1 cup sugar

Crust:

9 whole graham crackers, crushed

1/4 cup sugar

1/2 cup butter, melted

Chill the evaporated milk in freezer for about 2 1/2 to 3 hours.

Add the Jell-O and lemon juice to the hot water and mix until all the Jell-O is dissolved completely. Stir in the lemon zest. Refrigerate until thick but not set, about 1 hour.

Meanwhile, prepare the crust. Mix the crushed graham crackers with 1/4 cup sugar and 1/2 cup melted butter. Press into the bottom of a 9-by-13-inch baking dish, reserving about 1 to 2 tablespoons of the crumbs to use as a topping. Set aside.

Once chilled, whip the evaporated milk on high until light and thick. Add 8 ounces softened cream cheese and 1 cup sugar. Whip until well mixed then fold in the Jell-O mixture and blend thoroughly. Pour into prepared crust and spread evenly. Sprinkle the reserved graham cracker crumbs over the top.

Refrigerate several hours or overnight.

Cut into squares and serve.

REQUESTS:

Jan Robinson says that growing up in Baltimore during the 1960s, her grandparents always had a Mikulski’s Bakery marble pound cake on hand when anyone dropped by for a visit. The bakery was originally owned by the family of Sen. Barbara A. Mikulski and was located on Eastern Avenue. She was hoping someone might have the pound cake recipe to share.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert Street, Baltimore, MD 21278 or email [email protected].

If you send in more than one recipe, please put each on a separate piece of paper and include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

baking – cheesecake with Bill & Sheila
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Lemon Cheesecake - three of the best recipes

Posted on January 19, 2012 by bilrob

Lemon cheesecake

Everybody loves cheesecake! But there is so many recipes around that it is difficule to decide what is the best one – without trying each one of course. Yesterday, Sheila decided to make a Lemon cheesecake and needed a good recipe. We checked our databases and here are three recipes which seem to fit her requirements. Try them, and let us know what you think.

This classic lemon cheesecake is a no-bake, make-ahead wonder. Enjoy a zingy lemon dessert in less than 30 minutes. This recipe is from celebrity chef – James Martin

Ingredients
For the biscuit base
• 10 digestive biscuits
• 75g/3oz butter, melted
• 1 tbsp clear honey
For the filling
• 700g/1½ lb mascarpone cheese
• 2 lemon, juice and zest
• 200g/7oz caster sugar, plus more to taste
• 4 tbsp icing sugar
• mint, to garnish
For the sauce
• 450g frozen summer fruits, defrosted
• icing sugar, to taste

Preparation method
1. Brush the bottom of a 23cm/9in springform cake tin with some of the melted butter and place a round of greaseproof paper in the base.
2. Crush the biscuits and tip them into a bowl, add the melted butter and honey and stir until well combined.
3. Tip the mixture into the bottom of the cake tin. Using the back of a spoon, gently push the crumbs from the centre outward, until smooth and level. This will form the base of the cheesecake. Chill in the fridge while making the filling.
4. For the filling, mix the mascarpone cheese, lemon juice and zest and caster sugar together in a bowl until well combined. Do not mix the mixture too much as this will cause it to split. Taste the mixture and add more sugar, to taste.
5. Spoon the mixture into the tin on top of the chilled biscuit mixture and chill in the fridge for at least 2 hours.
6. When ready to serve, either run a hot cloth or blowtorch round the outside of the tin and ease out the cheesecake.
7. For the sauce, blend most of the fruits with some icing sugar (to taste) in a food processor until smooth. Pass the sauce through a sieve.
8. Place the cheesecake onto a plate, decorate the top with the sprigs of fresh mint and spoon the sauce around the side. Decorate with the remaining berries.

Lemon and Almond Unbaked Cheesecake

Ingredients

Cheesecake Base:
• 3 tablespoons unsalted butter, softened
• 3 tablespoons sugar
• 1 large egg yolk
• 1 cup all-purpose flour (spoon flour into dry-measure cup and level off)
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt

Cheese filling:
• 2 tablespoons white rum
• 2 tablespoons fresh lemon juice
• 1 envelope gelatin
• 1 1/2 pounds cream cheese, softened
• 1/2 cup heavy cream
• 4 large egg whites
• 2/3 cup sugar

Sugared Almonds:
• 1 cup (4 ounces) sliced blanched almonds
• 1 tablespoon beaten egg white
• 1/2 cup sugar

Lemon Glaze:
• 1/3 cup water
• 2 tablespoons fresh lemon juice
• 1 envelope unflavored gelatin
• 2/3 cup apple jelly
• A drop yellow food coloring
• Special equipment: 1 (3-inch) 9-inch springform pan; a 10 by 15-inch jelly-roll pan

Directions
Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.

Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.

To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.

In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth.

Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.

To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.

Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.

To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.

To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.

LEMON CHEESECAKE
December 30th, 2010

1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. melted butter
CHEESECAKE:
3 (8 oz.) cream cheese, softened
1 c. sugar
3 tbsp. flour
2 tbsp. lemon juice
1 tbsp. grated lemon rind
1/2 tsp. vanilla
4 eggs (1 separated)
GLAZE:
3/4 c. sugar
2 tbsp. cornstarch
1/2 c. water
1/4 c. lemon juice
2 to 3 drops yellow food coloring (optional)

Heat oven to 325 degrees. Combine crumbs, sugar and butter. Press into bottom of 9 inch spring form pan. Bake 10 minutes. Remove. Increase oven temperature to 450 degrees.

Combine cream cheese, sugar, flour, lemon juice, lemon rind and vanilla. Mix at medium speed on electric mixer until well blended. Add 3 eggs, 1 at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crumbs. Bake at 450 degrees for 10 minutes, reduce heat to 250 degrees and continue to bake 30 minutes. Loosen cake from edge of pan then gently release spring. Cool completely before removing.

GLAZE: Combine sugar and cornstarch in small saucepan. Add water and lemon juice. Cook until clear and thickened. Add a small amount of liquid to yolk and return to pan. Cook a few minutes. Cool. Spoon over cheesecake. Chill.

Dessert Recipes – cheesecake with Bill & Sheila

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Flat-roast chicken with lemon and herbs

Posted on November 5, 2011 by bilrob

Flat-roast chicken with lemon and herbs

This wonderful roast chicken dish is a satisfying Italian dinner to make at home – omit or adjust the chilli amount for the kids. Swap potatoes for artichokes and a salad and you have a satisfying low-carb dinner.

Ingredients (serves 4)

• 1.6kg whole chicken, boned, butterflied (see Notes, or ask your butcher to do it)
• 2 tbs olive oil
• 2 tbs lemon juice, plus 1 lemon, sliced
• 2 garlic cloves, thinly sliced
• 1 long red chilli, deseeded, thinly sliced
• 1 tsp dried oregano
• 1 tbs chopped fresh thyme, plus 4 sprigs
• 8 marinated artichoke hearts with stem (see Notes)
• 200ml dry white wine

Method

1. Preheat oven to 220C.
2. Place chicken, skin-side up, in an oiled roasting pan. Drizzle with oil and lemon juice, then scatter with lemon slices, garlic, chilli, oregano, chopped thyme and sprigs. Season well. Add artichokes to pan, then pour over the wine.
3. Roast the chicken for 30-35 minutes until the skin is golden and the juices run clear when the thickest part is pierced (reduce oven to 200C if it’s browning too quickly).
4. Transfer chicken to a board and cut into 8 pieces. Pour pan juices into a jug.
5. Serve chicken with artichokes, drizzled with a spoonful of pan juices.

Notes

• How to bone and butterfly a chicken: Place breast-side down on a work bench. Using a small, sharp knife, cut the skin down the side of the backbone, from neck to tail. Cut meat away from the backbone and ribcage, working down 1 side of the chicken until you hit the leg and wing joints. You’ll need to cut out the wishbone at the neck end as well. Cut through the joints, leaving wing and leg bones in place, until you get to the plump breast meat. Now work down the other side. You’re nearly done. Free the breast meat from the breast bone, being careful not to cut into the skin when you remove the carcass. Feel around for any extra bones and cut them out.

Marinated artichoke hearts with stems are available from delis and Italian food shops.

• Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
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Tag Archives: lemon

Strawberry Lemon Icebox (But You Still Have To Bake It) Pie

Strawberry Lemon Icebox (But You Still Have To Bake It) Pie

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When summer gives you citrus, make pie

When summer gives you citrus, make pie

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Lemon Herb Chicken Breasts with Ratatouille

Lemon Herb Chicken Breasts with Ratatouille

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Lemon cake with lemony sugar wash

Lemon cake with lemony sugar wash

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No-bake lemon Jell-O cheesecake

No-bake lemon Jell-O cheesecake

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Lemon Cheesecake - three of the best recipes

Lemon cheesecake

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Flat-roast chicken with lemon and herbs

Flat-roast chicken with lemon and herbs

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