LEMON STARS
These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES
These breaded fillets have a zesty crumb with a golden crunch which also works with chicken or British rose veal
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
- Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
- Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.9 milligram of sodium
LEMON HUMMUS WITH PINE NUTS
Make and share this Lemon Hummus With Pine Nuts recipe from Food.com.
Provided by Mandy
Categories Lunch/Snacks
Time 4m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Process chickpeas, pine nuts, garlic and spices until well combined.
- With the motor running, gradually add the olive oil & lemon juice until smooth.
- Season well with salt & pepper.
- Drizzle with extra olive oil to serve.
LEMON PINE NUT TAGLIATELLE
Provided by Susan Herrmann Loomis
Categories Citrus Herb Nut Pasta Vegetarian Dinner Lemon Pine Nut Party Noodle Parsley Boil Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix until well combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
- 2. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
- 3. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
- 4. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note). Serve with lemon wedges if desired for squeezing atop the pasta.
- Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.
LEMON STARS
Fill up the biscuit tin for the Christmas holidays with these gorgeous lemon star biscuits with a lemon curd filling. They make a lovely mid-morning treat
Provided by Good Food team
Categories Afternoon tea, Dessert, Treat
Time 35m
Yield Makes about 25
Number Of Ingredients 13
Steps:
- Put all the curd ingredients in a saucepan over a low heat, stirring constantly, until the mixture thickens, about 5 mins. To check if it's ready, dip a wooden spoon in and blow on it gently. If a wave-like pattern forms, remove from the heat and sieve into a bowl. It will thicken more as it cools. Tip into a sterilised jar and leave to cool completely.
- Beat the butter and sugar together in a large bowl. Mix in the egg yolks and the vanilla extract, then add the flour, almonds and a pinch of salt. Work everything into a smooth dough with your hands, then wrap and put in the fridge for 1 hr.
- Heat the oven to 170C/150C fan/ gas 3. Roll out the dough on a floured surface to a thickness of 4mm. Press out stars using the larger cutter, then make a hole in the middle of half of the biscuits with the smaller star cutter. Re-roll the excess, making sure you don't overwork the pastry, and stamp out more biscuits. Put the biscuits on a baking sheet lined with baking parchment, and bake for 10 mins until golden. Leave to cool on the baking sheet.
- Spread the lemon curd on the biscuits without a hole, and put a biscuit with a hole on top of each one. Dust the biscuits with icing sugar. Will keep in an airtight container for up to three days. Recipe adapted from Let it Snow by Agnes Prus (£7.99, Hardie Grant). Photographs © Frauke Antholz.
Nutrition Facts : Calories 158 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
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ROASTED GREEN BEANS WITH LEMON, PINE NUTS & PARMESAN
From onceuponachef.com
Cuisine American, ItalianTotal Time 40 minsCategory Vegetables & SidesCalories 264 per serving
- Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
- Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
- Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
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Reviews 15Category DessertsCuisine ItalianTotal Time 1 hr 5 mins
- Preheat the oven to 325 (160 C) degrees. Line a large rimmed baking sheet with parchment paper.
- Whisk the egg whites in mixing bowl of an electric mixer with ¾ cup sugar to form soft peaks. Set aside (or transfer to another bowl if you only have one mixing bowl).
- Using the paddle attachment, beat the egg yolks with remaining ¾ cup of the sugar until pale and thickened, about 3 minutes. On low speed, mix in the melted butter, lemon extract and lemon zest.
- Whisk the flour, baking powder and salt together in a medium bowl. Add half the flour mixture to mixing bowl and stir. Add the beaten egg whites, followed by the remaining flour and pine nuts. Stir on low speed until the dough is firm and slightly sticky.
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