Barbara Kafka Lemon Noodles Recipes

Steps:

• Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
• Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
• Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

Steps:

• 1.)In a small bowl, combine half the beer, the yeast, and 2 tablespoons of the buckwheat flour. Stir to make a sponge, cover, and let rise in a warm place for at least an hour. 2.) Stir in the rest of the buckwheat flour, the white flour, salt, and 2 tablespoons of the beer. Use only enough beer to make a soft but firm dough. You will probably not use the whole 1/2 cup. Cover again, and let the dough rest for 30 minutes. 3.)Divide it into quarters and roll it out by hand or in the pasta machine. Don't hesitate to flour the dough if it seems sticky as you work it. Cut into medium-width noodles.

Steps:

• Place butter, sugar, lemon juice and zests in an 8-cup glass measure or a 2 1/2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 4 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Whisk together eggs in a small bowl. Whisk about 1/4 cup of the butter mixture into the eggs to warm them. Scrape egg mixture back into measure, whisking constantly. Cook uncovered for 3 minutes.
• Leaving dish in oven, whisk until smooth. Cook, uncovered, for 2 minutes more. Remove from oven and puree in a food processor or blender until completely smooth. Store, tightly covered, in the refrigerator for up to 2 weeks.