LEMON-POPPY SEED COMPOUND BUTTER
Spread this tasty butter on scones, pancakes, or muffins, or add some over top of your favorite roasted veggies. The possibilities are endless. This has a touch of sweetness to balance out the lemon, but feel free to adjust the honey to your tastes or intended use.
Provided by France C
Time 1h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine butter, lemon zest, lemon juice, poppy seeds, and honey in a small bowl.
- Place butter on top of a sheet of plastic wrap. Shape into a log. Fold one side of the plastic wrap over the log and roll into a tube, shaping with your fingers as you roll tightly. Twist the ends to seal.
- Refrigerate for at least 1 hour or until firm. The longer it sits, the more the flavors will develop. Unroll from plastic wrap and slice.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 2.5 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 1.4 g, Protein 0.4 g, SaturatedFat 7.3 g, Sodium 82.6 mg, Sugar 1 g
LEMON-POPPY SEED FETTUCCINE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Heat the olive oil and garlic in a large nonstick skillet over medium-high heat and cook until the garlic is golden brown; discard the garlic. Add the zucchini to the garlic oil; season with salt and pepper. Cook, stirring, until the zucchini is crisp-tender, about 2 minutes. Stir in the poppy seeds and remove from the heat.
- Add the pasta to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the skillet to medium-high heat and add the pasta, 1/2 cup of the reserved cooking water, the lemon zest, butter and parmesan; season with salt and pepper. Bring to a simmer and toss to combine. Add the remaining 1/2 cup cooking water and the lemon juice and simmer until the sauce is slightly thickened, about 1 minute (the pasta will continue to absorb the sauce as it sits). Divide among bowls.
LEMON-POPPY SEED BUTTERMILK BISCUITS
Serve these brightly flavored biscuits with butter and strawberry jam for breakfast or gild them with fresh strawberries and a billow of whipped cream for dessert.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 9 biscuits
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, poppy seeds, and lemon zest for 30 seconds. Toss butter into dry mixture to evenly coat, then press between your fingers to create flower-petal shapes and return to bowl.
- Slowly drizzle buttermilk over flour-butter mixture (to evenly distribute) while stirring with a fork. Stop stirring when dough begins to form but mixture is still crumbly. Transfer to center of a parchment-lined baking sheet. Gather dough with your hands, pressing firmly to bind, and flatten it into a 6-by-10-inch rectangle. Lift parchment along a short end of dough and fold in half, forming a 6-by-5-inch rectangle. Turn dough 90 degrees; gently reflatten to 6 by 10 inches. Fold in half again and flatten slightly into a 6-inch square.
- To keep things easy, form the dough on the same tray it's baked on. Cut it into thirds in both directions with a large, sharp knife, to form 9 biscuits. Brush tops with buttermilk. Bake until puffed, golden brown on top, and hollow-sounding when tapped on bottom, 16 to 18 minutes. Transfer to a kitchen towel-lined basket; cover to keep warm. Serve with strawberries or jam and whipped cream.
LEMON POPPY SEED LOAF WITH LEMON SYRUP
Make and share this Lemon Poppy Seed Loaf With Lemon Syrup recipe from Food.com.
Provided by Katzen
Categories Dessert
Time 1h15m
Yield 1 Loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
- In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
- Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
- Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
- Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
- Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.
LEMON POPPY SEED BUTTER CAKE
Make and share this Lemon Poppy Seed Butter Cake recipe from Food.com.
Provided by Janice Gill
Categories Dessert
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F.
- Grease and flour a 10-inch (2 L) tube pan, plain or fluted.
- Sift flour, baking powder, baking soda and salt onto a sheet of waxed paper and resift twice more.
- Beat butter in mixer bowl on moderately high speed until light and fluffy, about 3 minutes.
- Add granulated sugar in two additions, beating for 2 minutes after each addition.
- Add egg yolks, one at a time, beating on high speed for 1 minute after each addition and scraping down sides of bowl often with rubber spatula.
- Beat in lemon zest and vanilla.
- On low speed, beat in flour mixture in three additions and buttermilk in two, beginning and ending with flour mixture.
- Stir in poppy seeds.
- Beat egg whites in clean mixer bowl with clean beaters until foamy.
- Add pinch of salt; continue beating just until firm, not stiff, peaks form.
- Stir about one fourth of the beaten whites into batter to lighten; fold in remaining whites carefully but thoroughly.
- Pour batter into prepared pan; bake in lower third of oven until wooden pick inserted into cake is withdrawn clean and dry, about 55 minutes.
- Cool cake in pan 10 minutes.
- Turn out of pan onto wire rack to cool completely; if plain tube pan was used, invert cake onto second rack to cool, right side up.
- At serving time, sprinkle top of cake with confectioners' sugar.
Nutrition Facts : Calories 314.4, Fat 15.1, SaturatedFat 8, Cholesterol 84, Sodium 238.9, Carbohydrate 40.4, Fiber 1, Sugar 23.4, Protein 5.2
LEMON POPPY SEED NOODLES
Steps:
- Cook noodles in a large pot of boiling salted water until tender. While noodles are cooking, lightly toast poppy seeds in a dry small skillet over moderately low heat, stirring, until just fragrant, about 2 minutes.
- Reserve 1/2 cup cooking water and drain noodles in a colander. Add butter and zest to warm pot and swirl until melted. Add noodles and toss, adding enough of reserved cooking water to keep noodles moist, then stir in poppy seeds, chives, and salt and pepper to taste.
LEMON POPPY SEED POUNDCAKE
This lemon poppy seed poundcake is summery and quick to make, and perfect for a picnic. One tip: cut up the poundcake before the picnic but leave it in the baking pan. It makes it easier to transport, and the pan protects it, too. Then serve it on its own, with ripe berries, and let the ants enjoy the crumbs.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees. Butter and flour an 8-inch loaf pan.
- In a bowl, combine lemon zest and sugar and rub with your fingers until it looks like wet sand. Whisk in buttermilk, 3 tablespoons lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Whisk dry ingredients into the batter, then whisk in oil and poppy seeds.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center emerges clean, about 1 hour. Let cool in pan until warm to the touch, then turn out onto a baking rack set over a rimmed baking sheet. Turn cake right side up.
- Whisk together remaining 4 teaspoons lemon juice and the confectioners' sugar. Use a pastry brush to spread glaze evenly over top and sides of cake. Cool completely before slicing.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 17 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 238 milligrams, Sugar 34 grams, TransFat 0 grams
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