What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!
I had a bunch of ricotta left over from making lasagna the other day, and since I can never let things like that go to waste, I decided to try to make cookies out of it. Lemon-flavored cookies, since lemon is always the flavor of spring for me, and we’re finally starting to get some nice weather here! These cookies mainly get their lemon flavor from the glaze, as the lemon zest in the cookie itself is pretty subtle, but the ricotta makes them almost like tiny soft cakes, rather than cookies. They also freeze well (unglazed) if you find yourself with extra ricotta but no immediate need for dessert.
These adorable teacakes are one of the results of my foray into lilac/sugar recipes. They’re tiny vanilla/lemon cupcakes frosted with a glaze made from powdered sugar and lilac syrup, topped with candied lilac blossoms! So springy!
I will note, though, that my first attempt (involving pulverizing lilac blossoms into the sugar before using it in the batter) didn’t turn out all that well– honestly, I think the lilac flavor needs something to play off of to avoid tasting like soap. So I tweaked things a bit, and here’s an improved version:
The other day I was in the grocery store, and they were having a sale on Meyer lemons! I’d heard so much about them, how they had a distinctly floral kick to their lightly lemony flavor, and had wanted to try them but never gotten the opportunity– so the fact that they were on sale when I’d be stuck inside for a while seemed like fate!
I immediately knew that the first thing I wanted to make was a lemon tart– one of those whole-lemon tarts where you throw in the whole thing, skin and all, because I figured that it would make the best use of the lemon. I settled on another Smitten Kitchen recipe, which ordinarily would be nothing unusual, but this time was different– I’d actually tried this recipe years ago and it was a disaster. The supposedly unshrinkable tart crust shrank, the filling baked up with a pool of butter on top, and it was just generally bad. Luckily, it appears that other people had the same issue and Deb tweaked the recipe to address the issues.
I think I may have mentioned before that I love appetizers and hors d’oeuvres. Just love them. My favorite kind of work event is one where they serve drinks and “heavy appetizers” or “passed hors d’oeuvres,” because I know that there’ll be something involving cheese, bacon, or some kind of pastry… sometimes all three. So naturally I like to have a few recipes for similar items in my repertoire for when I want to host my own delicious event.
This particular recipe was born out of the need to come up with something that I could make ahead of time and that would be able to survive for several hours in a hot car before being served at a casual barbecue. That meant most cheese- or meat-based items were out, and any fresh vegetables were similarly not going to work. I decided that the best option was something with puff pastry, and once I noticed the half-empty package of fresh baby spinach slowly wilting in my refrigerator, the decision was made!
I love storebought puff pastry. It’s so easy to use, makes everything look impressive, and best of all I don’t have to deal with endless hours of rolling, chilling, and stressing over whether the butter is going to leak out in a mass exodus, leaving behind bone-dry pastry and the smell of burning fat in my oven. (which is what’s happened the last few times I tried to make it from scratch)
Anyway, it’s obviously a great thing to have in one’s freezer for occasions where a quick and fancy dessert is required, but it works just as well for less elaborate applications when all one wants is something to nibble on with tea. This is one of those times. I had an extra lemon in my fridge (leftover from my latest batch of lemon curd) and some fresh rosemary that was starting to wilt, and while looking for recipe ideas I saw one for lemon-rosemary palmiers. Well, those sounded great, as well as being incredibly easy (ingredients: puff pastry, lemon, rosemary, sugar), so I got started!
I’ve been stretching the last jar of my batch of lemon curd from that tea party I mentioned before, and wondering why, since it’s so delicious, I don’t make it more often. So when an occasion came up to make a dessert for company, it’s hardly surprising that lemon curd was on my mind…
I decided to make a tart, and thought that some fresh blueberries would be a great complement to the tartness of the lemon curd. I dug out an old recipe for a brown sugar tart crust I’d previously used and loved, figuring that its sweetness and slight caramel flavor would add depth to the bright and zingy fruits in the rest of the dessert. And you know what? I was right!
The resulting tarts were beautiful to look at and delicious to eat– definitely a showstopper for company in any season (though I’m sure that the blueberries would be that much more delicious in summer).
Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
Yet another use for the candied lemon peel— lemon ice cream! I decided to make this a no-churn recipe, since it’s easier and I don’t have to stress over whether or not my ice cream canister has frozen enough. The result is creamy, delicious, with plenty of zing from the lemon juice and some nice grown-up undertones from the slightly bitter candied peel. Best of all, it takes about ten minutes to mix up and put into the freezer, so for ten minutes of work and a few hours of freeze time, you can enjoy this amazing ice cream!
I admit it, I’ve done it again– shamelessly lifted a new favorite recipe from Deb at Smitten Kitchen. And I’m not even sorry, because this is such a delicious way to get my vegetables that I’ve been eating it all week. I double the recipe to be sure I have enough to last!
What is this new favorite, you ask? Broccoli melts. Garlicky, spicy, cheesy broccoli, piled on top of toasted bread, generously accented with lemon, and covered in a gooey blanket of bubbly cheese. It makes a hearty breakfast, a fantastic lunch, and (with a glass of white wine) a perfect dinner.