Lemony Acorn Slices Recipes

Steps:

• Place cashews in a bowl of boiling water; soak for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Line a 8x10-inch baking pan with parchment paper.
• Combine ground almonds and coconut sugar in a bowl. Add coconut oil and maple syrup; mix well until a dough is formed. Press dough evenly into the prepared baking pan.
• Bake in the preheated oven until slightly golden, 15 to 20 minutes.
• Drain cashews. Place in a blender with coconut cream, lemon juice, lemon zest, arrowroot starch, and honey; pulse until well combined and a thick cream is formed. Spread over the baked almond base.
• Bake in the oven until golden, about 15 minutes. Cool for 15 minutes; chill in the refrigerator before slicing, about 4 hours.

Steps:

• Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. , Place slices in a greased 13x9-in. baking dish. Sprinkle with salt. Combine syrup and butter; pour over squash. Sprinkle with pecans if desired. , Cover and bake at 350° until tender, for 40-45 minutes.

Steps:

• Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in a large skillet. Add 1 cup water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until tender., Meanwhile, in a heavy saucepan, combine sugar and remaining water. Cook over medium heat until sugar melts and syrup is golden, stirring occasionally. Remove from the heat; carefully add the lemon juice, butter, salt and pepper. Cook and stir over low heat until butter melts. Place squash on a serving plate; top with syrup. Garnish with lemon and mint if desired.

Steps:

• Wash the squash; cut in half lengthwise; remove and discard the seeds and membrane.
• Cut each half crosswise into 1/2 inch slices, discarding ends.
• Place slices in a large skillet.
• Add 1 cup water; bring to boil.
• Reduce heat; cover and simmer for 20 minutes or until or until tender.
• Meanwhile, in a small saucepan, combine sugar and remaining 2 tablespoons water.
• Cook over medium heat until sugar melts and syrup is golden, stirring occasionally.
• Remove from heat; carefully add lemon juice (it will sizzle), butter, salt and pepper.
• Cook and stir over low heat until butter melts.
• Place, squash on a serving plate and top with syrup.

Steps:

• Wash squash. Cut in half lengthwise. Remove and discard the seeds and membrane. Cut each half into 1/2-inch slices. Place slices in large skillet. Add 1/2 cup water and bring to a boil. Cover and simmer on low for 20 minutes or until tender. Drain and put in serving bowl. In small saucepan, combine sugar and 1/4 cup water. Bring to boil. Cook over medium heat until sugar dissolves and syrup turns golden, stirring occasionally. Remove from heat and add lemon juice, butter, salt and pepper. Stir until butter melts. Drizzle over squash slices.

Steps:

• For cookies:
• Whisk flour and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter, sugar, lemon zest, and vanilla in a large bowl, occasionally scraping down sides, until light and fluffy, about 3 minutes. Add egg yolks; beat just to blend. Reduce speed to low; add flour mixture and beat, occasionally scraping down sides, just to blend. Divide dough in half; roll each half into a 10"-long log about 1 3/4" in diameter. Wrap in plastic and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Keep chilled.
• Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap 1 dough log. Using a sharp, lightly floured knife, cut log into 1/4"-thick rounds. Transfer to prepared sheets, spacing 1" apart.
• Bake until cookies are firm and golden brown around edges, 16-18 minutes. Let cool for 1 minute, then transfer to wire racks and let cool completely. Repeat with remaining dough log, using cooled baking sheets and new parchment paper.
• For icing:
• Whisk sugar and 2 tablespoons juice in a small bowl, adding more juice by 1/2-teaspoonfuls if too thick. Add coloring, if desired. Spread or drizzle icing over cookies. Decorate as desired. Let stand until icing sets, about 10 minutes. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

Steps:

• Slice oranges thinly & place in a serving dish.
• Whisk together lemon juice & honey & pour over oranges.
• Cover & chill at least 30 minutes before serving.