Candied Lemon Slices

Go Big Or Go Home

This is a big year for many of my friends – the bit 3-0. Everyone is choosing a different way to celebrate. We had a ladies weekend at the spa for the first 30th birthday of the year, enjoying massages, pedicures, wraps, and the like for one friend’s birthday. For the second and most recent birthday, another friend hosted a birthday BBQ and asked K and I to bake her cupcakes. We were excited to provide dessert for the BBQ and the three of us made a night out of baking. We had a great night munching on a tomato-mozzarella tartlet, drinking limoncello cosmopolitans (had to beg a neighbor for ice), and baking up a storm. For the celebration, we made Cosmo Cupcakes and Lemon-Limoncello Cupcakes (recipe to be posted this weekend), or what K’s friend fondly dubbed “boozecakes.”

In the spirit of “go big or go home,” I decided to garnish my Limoncello Cupcakes with slices of candied lemon.  These sweets were easy to make, but did take a while. It took about two days before the syrup to dry enough for me to handle them. Completely worth it. Like any good cook, I had to try the lemon slices before serving… again and again and again. They’re very sweet, with a slightly stronger taste in the candied rind, and set on top of a cupcake, make a striking presentation. Not going to lie, I was also eating the leftover lemon syrup with a spoon (but would probably be a great addition to a hot or sweet tea or mixed drink).

 Candied Lemon Slices 

Adapted from Use Real Butter

Makes 1-3 dozen slices

Ingredients:

• 1-3 lemons
• 2 c. sugar
• water

Cut lemons into thin slices, about 1/8 inch thick, 10-12 slices per lemon. If the slices tear easily, they’re too thin.

In a medium saucepan, bring water to a boil. While waiting for the water to boil, prepare an ice bath and set aside. When water is boiling, blanch lemons for 1 minute. Remove with a strainer and plunge into ice bath to stop the cooking.

In another medium saucepan (or the one you just used) over medium heat, bring 1 c. water and the sugar to a boil. Stir until sugar is dissolved. Lower to a simmer and add lemon slices. Simmer for 1-2 hours (I did about 90 minutes).

As water boils, set a wire cooling rack over a cookie sheet lined with parchment paper or aluminum foil.

With a set of tongs, remove slices from syrup, allowing excess sugar to drop off, and set on a wire rack to dry. This may take up to 48 hours.

Raspberry Sauce

Raspberry Sauce

Adapted from Ina Garten, Barefoot Contessa Family Style

• 1 c. seedless raspberry jelly
• 3 half-pints fresh raspberries

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed.

Serve over cheesecake, a chocolate torte (like this chocolate mousse cake), pancakes, or biscuits. If you have any other suggestions, please share!

Chicken Scaloppini Saltimbocca with Sage Butter

Chicken Scaloppini Saltimbocca

served with French Bread and Sage Butter

Adapted from Veal Scaloppini Saltimbocca Bon Appetit, Sept 2002

Ingredients for Chicken Scaloppini Saltimbocca

• 1 box spaghetti
• 2 Tbs. olive oil
• 1/2 c. white cornmeal
• 1 Tbs. herbes de Provence (I used Italian seasoning instead)
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 chicken (or veal) cutlets, cut into chunks (or, pounded thinly and then sliced)
• 1/2. c. thinly chopped prosciutto
• 2 Tbs. chopped fresh sage
• 1/2 c. dry Marsala wine
• 1/2 c. low-sodium chicken broth
• 1/4 c. butter (1/2 a stick)

Mix cornmeal, herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken/veal, and shake again, ensuring that all pieces are coated.

Heat olive oil in a heavy skillet over medium heat. Add chicken/veal, prosciutto, and sage. Saute.

Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken/veal, toss with olive oil and keep warm.

When chicken/veal is browned and cooked, add Marsala wine, chicken broth, and butter. Reduce.

Serve over spaghetti, with French Bread and Sage Butter.

Ingredients for Sage Butter:

• 1-2 Tbs. chopped fresh sage
• 1 stick butter, softened
• 1/4 tsp. salt
• 1/4 tsp. pepper

Combine all ingredients so that butter is well mixed.

Sage Butter will keep for a week or two in the fridge.

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Chicken or Veal Scaloppini Saltimbocca

Bon Appetit Sept 2002

Ingredients:

§ 6 oz. spaghetti

§ 2 Tbs. olive oil

§ ½ c. white cornmeal

§ 1 Tbs. herbes de Provence*

§ ½ tsp. salt

§ ¼ tsp. pepper

§ 4 3-oz chicken or veal cutlets, pounded thin (or thinly sliced and then cut into chunks)

§ ½ c. thinly chopped prosciutto

§ 1 Tbs. chopped fresh sage

§ 1/2 c. dry Marsala (Florio brand recommended)

§ 1/2 c. low-salt chicken broth

§ ¼ c. butter

Cook spaghetti in large pot of boiling salted water until just tender. Drain & toss with oil. Keep warm.

Mix cornmeal, herbes de Provence, salt & pepper in a bag. Coat chicken/veal with cornmeal mixture.

Heat remaining 1 Tbs. oil in a heavy skillet over medium heat. Add chicken/veal, prosciutto, and sage. Sauté.

Add marsala wine, chicken broth and butter. Reduce.

Serve over spaghetti.

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* A combination of herbs typically including basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme. Variations may include additional herbs (such as bay leaf, peppercorns, orange peel, and tarragon). These are all herbs grown in the Provence region of France and the herb mixture is used to flavor fish, meats, olives, potatoes, stews, soups, and sauces.

Ingredient Substitutions: For 2 tbsp herbs de Provence substitute the following mixture:

§ 4 tsp each dried thyme and marjoram

§ 1 1/2 tsp summer savory

§ 1/4 tsp dried rosemary and mint

§ 1/8 tsp fennel seeds

§ Pinch each of dried sage an lavender flowers

Horseradish Sauce

Horseradish Sauce

From: Fine Cooking No. 96

Yields: 1 cup

Ingredients:

• 1 c. sour cream
• 1/4 c. prepared horseradish or finely grated fresh horseradish
• 1 tsp. white vinegar
• 1/4 tsp. kosher salt
• 1/8 tsp. black pepper

Combine all ingredients.

Taste. Add salt and pepper if needed. For a little extra kick, we added an extra tablespoon of horseradish.

May be refrigerated for at least 3 days.

Serve with beef tenderloin, such as a Fennel & Rosemary Crusted Beef Tenderloin.