Here was our awesome dinner from last night!
First, I made the Blueberry Buckle on Saturday afternoon. It’s kind of like a lemony blueberry coffee cake. Add a little extra salt and lemon zest to the recipe below.
Then we looted our garden and hit the farmer’s market to make a Mediterranean salad with lemon dill dressing. Butter lettuce, tomatoes, cukes, peppers, red onion (sliced thin and rinsed under cold water), basil, chickpeas and feta. The dressing is lemon juice, red wine vinegar, olive oil, dijon, fresh dill, salt & pepper.
Butter Rice is a great goon filler staple. Rice, chicken stock, saffron, butter and lots of salt to taste.
Top it off with sweet corn on the cob.
And perfectly grilled flatiron steak marinated in olive oil, onion, oregano, garlic, lemon zest, salt and pepper.
Loosen the belt buckle for the Blueberry Buckle.
Link to Blueberry Buckle Recipe: http://linboblueberries.com/recipes/CIBlueberryBuckle.html
The inspiration came from the local Italian restaurant where the owner’s wife whips up something similar every week. Love her, but she wouldn’t share the recipe with me so I had to come up with my own.
Almost No Bake Chocolate Mascarpone Cheesecake
For the crust –
3/4 of a bag of Nilla Wafers
1/2 stick of butter, melted
1 pinch of salt
For the filling –
2 8oz. containers of mascarpone cheese
1 cup of Kefir (you can use lowfat plain yogurt)
1 envelope of gelatin
1/2-3/4 cup water
3/4 cup confectioner’s sugar
2 teaspoons vanilla
1/3 pound dark chocolate, melted
1/2 teaspoon salt
Preheat oven to 350 degrees. Crush the cookies into fine crumbs, preferably with a food processor and pulse in the melted butter until well combined. Press the mixture into a pie plate and bake for 10-15 minutes or until it’s golden brown. Set aside to cool.
To make the filling, clean out the inside of the food processor, and add the mascarpone. Whirl it for 30 seconds to fluff up the cheese. Measure the Kefir and mix in the envelope of gelatin until well combined. Add the Kefir, gelatin, sugar, and vanilla and whirl until well combined. Add 1/2 cup of water and pulse until it becomes less stiff, add more as needed. Add the melted and cooled chocolate and turn the food processor on for 1-2 minutes to whip some more air into the mixture. Pour into the prepared crust, slap it in the fridge for 2-3 hours, and enjoy!
Everyone ate the pie before I could take a picture. It’s that good.
The original recipe came from www.food52.com where they blended the ingredients with an entire Meyer lemon – skin, seeds and all. I had a hard time getting my hands on a Meyer lemon, so I tweaked the recipe to use a standard lemon (more juice, less rind), and it was sweet perfection. Tastes like a lemon bar pie. Serve it with a few sprigs of mint and vanilla ice cream, or try it with a shortbread cookie crust. My mom thought it would be nice with toasted coconut on top and coconut ice cream. Enjoy!
Oh My Lemon Pie
– 1 prepared pie crust
– 2 lemons, juiced
– 1 thick lemon slice
– 1 teaspoon lemon zest
– 1.5 cups of sugar
– 1-2 teaspoons vanilla extract
– 1-2 pinches of salt
– 1 stick of butter
– 4 eggs
Preheat oven to 350. Add all ingredients into a food processor and blend until smooth (about one minute). Pour into prepared pie crust and bake 40 minutes, or until lightly brown on top. That’s it!
Cooks Illustrated is my favorite place to start for new recipes in general, but particularly for desserts.There are too many ingredients and techniques in this recipe to post the whole thing, but basically, you make the crust, make the lemon custard, and top it off with the meringue.