Pasta a la Limone

I came across this pasta recipe on America’s Test Kitchen, which is one of Joanie and my FAVORITE websites!  I watched the video and could almost taste the lemon and basil.  My mouth was watering, I had to make it.  I was slightly skeptical that it wouldn’t turn out very flavorful because it uses pasta water and a splash of heavy cream for the main ingredients in the sauce.  Boy was I wrong!  This pasta is a really good summer time dish.  It’s very light and refreshing, tasting of lemony tartness and fresh basil!  I’m in LOVE!!  I usually tweak a few things in recipes to suit to my taste, for this one I doubled the parmesan and added a little more lemon zest.  If you are preparing this recipe for less than 6 people you might want to cut recipe in half, unless you want leftovers.  The recipe says it feeds 4-6.  Using a whole pound of pasta, this recipe feeds at least 8, especially if you’re using it as a side dish.

This makes a quick and easy weeknight meal, taking only minutes more than the time it takes to cook the pasta.  Buon appetito!!  ~Janna

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Ingredients:

Table salt
1 Lb spaghetti
1/4 C extra virgin olive oil, plus more for serving
1 medium shallot, minced (about 3 tablespoons)
1/4 heavy cream
2 Tsp finely grated lemon zest and 1/4 of fresh lemon juice (about 3 lemons)
2 Oz finely grated parmesan cheese, plus more for serving
ground black pepper
2 Tbs finely shredded fresh basil leaves

Method:

Bring 4 quarts of water to a boil in a dutch oven or large pot.  Add 1 tablespoon salt and pasta to boiling water, cook stirring frequently until cooked al dente, about 7 minutes.  Reserve 1 3/4 cups of the pasta water, drain pasta and set aside.

Heat 1 tablespoon oil in the now empty pot over medium heat until oil is shimmering and hot.  Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes.
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Whisk 1 1/2 cups of reserved pasta water and cream into pot.  Bring to simmer and cook for 2 minutes.  Remove pot from heat, return pasta to pot and stir until coated.  Stir in remaining 3 tablespoons of oil, lemon zest, lemon juice, cheese and 1/2 teaspoon black pepper.

Cover and let pasta stand for 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 pasta water if necessary.
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Stir in fresh basil and season with salt and pepper to taste.  Serve, drizzling individual portion with oil, a sprinkle of cheese and a bit more basil.Picture3

Lemon Pound Cake Pops

For this blog post, I made the cake pops using my Lemon Pound Cake recipe, but you can use pretty much any type of cake/frosting combo to create these delectable treats. They are a bit time consuming, but the end result is worth it. Be creative and have fun!  ~Joanie

Ingredients:
(Makes about 24 pops)

1 recipe of Lemon Pound Cake (baked and cooled)

Frosting (used as a binder):
½ Stick Butter, softened
Juice of ½ Lemon
1 ½ Cups confectioners sugar (approx)
2 Tbs milk (you may need more or less, depending on consistency)

Miscellaneous Necessities
:
2-4 Cups Candy coating (wafers), OR white chips, OR chocolate chips
1 Tbs vegetable oil per 1 cup of candy coating
24 Cake pop sticks
Parchment Paper
Optional:  Sprinkles, nuts, 2nd color of candy or chocolate coating

Directions:

Start by crumbling the cake into fine crumbs.  You can do this by hand, or by using a food processor on pulse.  Set aside.

Next, mix your frosting.  Beat the butter with an electric mixer for a few minutes on medium speed.  Gradually add confectioners sugar, mix until well incorporated.  Stir in the lemon juice and mix well, then add the milk.  Beat for about 3 minutes on medium speed.  Check your consistency, add confectioners sugar if too thin, or milk if too thick, 1 Tbs at a time until you reach the desired consistency.

Once frosting is complete, mix several tablespoons into your cake crumbs.  You want the cake to form a ball and hold together when you insert the stick, but you don’t want it to be too gooey.  This step is pretty much trial and error, just make sure you mix well after each addition of frosting until you get it just right.

Form cake balls into approx 1.25 inch balls.  Melt a small amount of your candy coating, dab the cake pop stick into candy, and carefully insert it into the cake ball.  Place them on parchment paper and allow the candy “glue” to harden before attempting to dip.
 

I can’t decide if this next step is my least or most favorite.  Dipping candy is so fun, and the results so pretty, but it’s a lot of work!

In a microwave safe measuring cup (or narrow bowl) heat 2 cups of candy pieces for 45 seconds.  Stir until pieces are melted and smooth.  If needed, microwave for an additional 20 seconds.  Add vegetable oil and stir until smooth.

*If you’re using chocolate, like chocolate chips, please check out this article on tempering chocolate.  Although tempering is quite simple, it is very specific.

Gently dip each cake pop into the melted candy and allow excess to drip off.  If you are using sprinkles, nuts, or any kind of crumbly coating, now is the time for that!  Roll your cake pops in your coating of choice, then place back onto the parchment paper and allow candy to harden.  **You can also let them harden “stick down” if you have something to hold them, such as a chunk  of styrofoam, or even an upside-down colander.**

Once candy coating is firm, you can drizzle with another color for a decorative touch.

Happy Spring!

Lemon Pound Cake

To me, nothing says Spring better than a sour, yellow lemon. I love how versatile they are, whether you’re adding some tang to your sweets or brightness to your savories, all the while keeping that distinctive lemony flavor.
This pound cake is SO easy and SO delicious. My favorite thing about it is that it takes FRESH lemon juice and zest, which you can see when you slice it. Also, many recipes call for a sugary glaze, but I don’t think this one needs it. It pairs perfectly with fresh strawberries and cream, lemon or vanilla pudding, or simply on it’s own. Enjoy! ~Joanie

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Ingredients:

½ Cup butter, melted
1 Cup sugar
2 eggs, well beaten
Juice & zest from 1 lemon
¼ Tsp salt
1 ½ C flour
1 teaspoon baking powder
½ Cup milk


Directions:

In a medium bowl, combine butter and sugar. Add the beaten eggs and stir until incorporated. Add lemon juice and zest, mix well.


In a separate bowl, combine salt, flour, and baking powder. Sift flour mixture into lemon mixture and stir until smooth. Add milk and give one final stir until all ingredients are thoroughly combined.

Pour into a well greased loaf pan and bake for about 1 hour 325 degrees, or until a toothpick inserted comes out clean. (I doubled the recipe and used my mini loaf stone, so I only baked for 50 minutes).

Remove cooked loaves from pan and allow to cool completely before slicing. I actually prefer these the next day, after they have been wrapped over night. It gives the exterior a moist texture. Slice and serve!