Tag Archives: Lemon

Recipe Rescue: Sugar-Crusted Citrus Loaf


Today’s recipe was borne from a lapse in thinking.

I had been craving lemon bars for the better part of a week when this loaf was made. I bought some Meyer lemons from Whole Foods and came home intent on making a tray to bring in to school. I juiced six lemons and a blood orange that I had lying around. The butter was perfectly softened, and I was ready to make some dessert.

Until I read the recipe wrong.

Somewhere between juicing those lemons and creaming that butter, I got it into my head that the recipe called for 1¾ cups of sugar in the crust.

It does not. That goes in the filling.

But of course that didn’t occur to me until I had successfully combined all of the butter with all of the sugar. So then I had to brainstorm ways to save those ingredients that I basically ruined. The end result was a sweet, dense pound cake, studded with lemon zest with the underlying tang of Meyer lemons and blood orange. The best part might actually be that the extra sugar crusted on top, making for a great crunch. Paired with a citrus-y glaze, this is one screw-up that didn’t turn out half bad!

I’m going to go ahead and call this recipe a success. Sure, I cannot read may be losing my mind, but at least I avoided a major baking flop!

Happy eating!

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Lemon Curd Marbled Cheesecake

Cheesecake has always been one of my favorite desserts.  Growing up, instead of brightly-colored frosted birthday cakes, I asked my mom for cheesecake.  I typically requested a chocolate marbled one I found beautifully depicted in a tiny Hershey magazine.  Each March, we would eat grilled chicken, artichokes, and cheesecake.  Yes, I was a strange child.

When I got married, I wanted to continue the traditional, so for Brandon’s and my birthdays—they are three days apart—I tried my own hand at the marbled chocolate cheesecake, and while it was delicious, it cracked.  I tried again using a new recipe a few years later, and, again, it cracked.

A cracked cheesecake is still a tasty cheesecake, but for a perfectionist like me, that dang crack drove me crazy.  I tried baking the cake at a lower temperature.  Crack.  I tried leaving the cake in the oven with the door ajar to cool.  Crack.  Every stinking time.

Recently, I had the hankering for cheesecake, but this time, I chose to substitute my dear chocolate with a tangy lemon curd.  The tart lemon somehow made the rich, ultra-creamy cheesecake refreshing, and now, I have a new favorite cheesecake.

And in the end, this cheesecake was beautiful.  White with vibrant streaks of yellow and . . . a deep crack in the middle . . . oh well.  I’ve learned, if this happens, just cover any “flaws” with blueberries.  They become even tastier. Continue reading

Lemon-Garlic Shrimp with Broccolini

There are few things in this world that are as wonderful as spring break. I know: people in the real world are not as fortunate as students. But know that I am simply relishing my precious freedom before I enter the real world in a couple of years and start paying back the couple hundred thousand dollars that I owe the government.

Sorry for being MIA lately. The last few weeks have been a blur. Between memos for school, the mock trial competition, job applications, and, most recently, journal competition, I’ve been writing pretty much nonstop. Unfortunately, none of the aforementioned tasks involved food (but how great would it be if a future memo was about pancakes?!). As a result, dinner at casa di Rosemary was pretty pathetic. There was even takeout. Now, mind you, it was good Thai takeout, but it was still takeout. You know you’ve hit a new low as a food blogger when you really look forward to takeout.

But, as I’ve mentioned, it’s spring break! A time for relaxing, catching up on sleep, and eating yummy yummy food. This is what I made for dinner last night. It received approval from all parties. I will take that as a good sign. Happy Eating!

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Pan Seared Scallops

Every so often, I get a craving. Unfortunately, a law student budget isn’t exactly the friendliest thing for my cravings, most of which involve fine red wines, a fancy dessert, expensive mushrooms, and tender cuts of steak. One food I’ve been craving like mad lately has been scallops. Buttery and bite-sized, it’s hard to beat the flavor of a properly cooked, simply dressed scallop. My craving wasn’t helped this past weekend when I chose to watch a repeat of America’s Test Kitchen and discovered that they were making scallops too!

America’s Test Kitchen might be my favorite cooking show. Chris Kimball is awkward and hilarious, and the test chefs always produce a stellar product. I have yet to try one of their recipes and dislike it. It’s also educational. For example, I learned that there are two kinds of scallops (wet and dry). Wet scallops have been treated with a chemical to make them retain water (and thus increase their weight on the market), whereas untreated, dry scallops retain more of their natural flavor. They are more pink than their “wet” cousins, and produce little water when microwaved for 15 seconds on a paper towel (Yeah, I had to try the test. It’s awesome). Obviously, the dry variety tend to be more expensive, but you can easily camouflage the flavor of the chemical in wet scallops. Simply soak them for half an hour in a mixture of 1 quart water, mixed with 2 oz of fresh lemon juice and a hearty pinch of salt.

What I loved most about this recipe was how simple it was. It really lets the buttery flavor of the scallops shine through. Hope this satisfies any of your seafood cravings. Happy Eating!

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Lemony, Roasted Brined Turkey

Sorry the pic is blurry--relied on iPhone

Oh. My. Turkey.

This is noteworthy: You can officially roast a turkey while a 1L. In fact, you can officially participate in the greatest fake thanksgiving feast known to man and have an amazing time forgetting about finals. Apparently, it is still possible to have fun in law school.

My friend Merey and I got it into our heads that what our friends  really needed was a fake Thanksgiving. Having just completed a draft of our  hated memos and suffering from complete and total burnout, we wanted something that was a promise of good things to come. Where better to turn than Thanksgiving? So we embarked on a mission, enlisted our friends, and the MOST EPIC of all dinners resulted.

To say I am proud of my friends is a gross understatement. Everyone contributed and everything was deeeelish (there was even pumpkin pie from scratch–i.e. no canned pumpkin!). If any of you are reading today’s post, consider this an invitation to guest blog and share your recipe.  And, Brad, here’s your official shout-out: you make a mean mashed.

Anyway, I wound up on turkey duty. The recipe is based off of the roasted brined turkey recipe Megan referenced in her Thanksgiving post and that my friend Sam also recommended. I couldn’t find certain ingredients and had to improvise, but the result was incredibly moist and flavorful. Hope this helps as you plan your menu!

Happy eating!

Herbed Salmon with Sweet Potato Salad

I’ve found that the hardest part about living by myself is the fact that I am incapable of cooking for just one person. My mom often complained about this same problem once Liz and I went to college, but I never thought it would be that difficult. I was wrong. As you can see from my last post, I tend to make recipes that feed a crowd. That’s great if you are living with a bunch of people, but not so good when you live by yourself and find sanity in cooking something different several times a week.

For dinner today, I decided to tackle my problem head on using a 3-oz fillet of fish, some salad greens, and a sweet potato. This dish happens to combine a lot of staples in my kitchen. In my family, if we don’t think we’ll use all of the salmon right away, we always cut it into portions, wrap them individually, and pop them in the freezer. This makes cooking for one much easier, as I just have to pop a fillet in the fridge on the morning that I intend to eat fish for dinner. The great thing about salads is that it’s easy to make only one serving, making them the perfect accompaniment for your main dish. While I suggest you roast an entire sweet potato at once, you can save half and re-crisp the pieces under the broiler for five minutes later in the week–you’ll save an extra step in a future meal. Same goes for lemon zest- you can always zest a whole lemon and save the rest of the zest in the freezer or in the fridge for future use.

Happy eating!

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