Carrie Fehr

Kitchen Garden Food and Fitness

Tag: Lemon

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, Remembrance of Things Past. Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Lemon Glaze:

1/2 cup powdered sugar

1/2 cup lemon juice

Directions:

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and un-mold on a cooling rack.

While baking, prepare the lemon glaze. In a small bowl, whisk the powdered sugar and lemon juice together.  Mix until smooth and creamy.

When the madeleines come out of the oven, dip both sides of each cake in the glaze.  Cool and serve with tea.

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Lemon Energy Treats

Lemon "Energy" TreatWhile “better-for-you” energy bars are part of an on-the-go lifestyle, most are hiding a hefty (and expensive) amount of sugar, oil, and calories.  It is no surprise that obesity rates have increased in a society when meals are a rare occurrence in a busy schedule.

The healthiest nutrition bars do not contain added sugar and are full of ingredients that provide slow sustaining fuel, with whole foods such as nuts, seeds and fruits.  A homemade version is even healthier than almost any energy bar that you can buy in a store, and is incredibly simple to throw together, for a fraction of the cost.

Lemon “energy” treats are primarily dates, sesame seeds, and almonds, and are generously flavored with fresh lemon juice, that add a bit of zing to compliment a blanket of snowy white unsweetened coconut.  The later gives this energy treat its pronounced taste that pairs well with the floral-scented lemon.

The inside of this lemony treat is soft and slightly sweet, thanks to the flecks of creamy dates.  Dates not only replenish energy and revitalize the body instantly, but also contain the right amount of sugar to bring glucose levels up. It is no wonder that Muslims break their daylong Ramadan fast with this nourishing fruit.

The very best energy boost ultimately comes from healthy living.  People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Lemon “energy” treats come from a Whole Foods Recipe that I tweaked, just slightly. I substituted toasted almonds for walnuts, and then added a couple of tablespoons of water to the mixture, using a blender to purée it, instead of a food processor.  A small-sized ice cream scoop is handy to portion these energy treats into even 2 “ round shapes. Oh, and one more thing, these raw energy delights are gluten-free and vegan-friendly.

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I used Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, almonds, sesame seeds, lemon juice, zest and water in a food processor or blender and mix until creamy. If using a blender place 1/2 of the mixture into the blender and mix until creamy and repeat with the other half. The mixture will be slightly sticky.

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape.  Chill until ready to serve. Makes 2 dozen 2” sized balls.

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Glaze:

4 tablespoons powdered sugar

½ lemon, juiced

Directions:

Lightly coat the madeleine mold with cooking oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Make the glaze in a small bowl by stirring together the powdered sugar and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and unmold on a cooling rack.  While still warm, dip both sides of each cake in the glaze.  Cool and serve with tea.

Lemon Energy Treats

Lemon "Energy" TreatWhile “better-for-you” energy bars are part of an on-the-go lifestyle, most are hiding a hefty (and expensive) amount of sugar, oil, and calories.  It is no surprise that obesity rates have increased in a society when meals are a rare occurrence in a busy schedule.

The healthiest nutrition bars do not contain added sugar and are full of ingredients that provide slow sustaining fuel, with whole foods such as nuts, seeds and fruits.  A homemade version is even healthier than almost any energy bar that you can buy in a store, and is incredibly simple to throw together, for a fraction of the cost.

Lemon “energy” treats are primarily dates, sesame seeds, and almonds, and are generously flavored with fresh lemon juice, that add a bit of zing to compliment a blanket of snowy white unsweetened coconut.  The later gives this energy treat its pronounced taste that pairs well with the floral-scented lemon.

The inside of this lemony treat is soft and slightly sweet, thanks to the flecks of creamy dates.  Dates not only replenish energy and revitalize the body instantly, but also contain the right amount of sugar to bring glucose levels up. It is no wonder that Muslims break their daylong Ramadan fast with this nourishing fruit.

The very best energy boost ultimately comes from healthy living.  People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Lemon “energy” treats come from a Whole Foods Recipe that I tweaked, just slightly. I substituted toasted almonds for walnuts, and then added a couple of tablespoons of water to the mixture, using a blender to purée it, instead of a food processor.  A small-sized ice cream scoop is handy to portion these energy treats into even 2 “ round shapes. Oh, and one more thing, these raw energy delights are gluten-free and vegan-friendly.

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I used Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, almonds, sesame seeds, lemon juice, zest and water in a food processor or blender and mix until creamy. If using a blender place 1/2 of the mixture into the blender and mix until creamy and repeat with the other half. The mixture will be slightly sticky.

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape.  Chill until ready to serve. Makes 2 dozen 2” sized balls.

Lemon “Energy” Treats

Lemon "Energy" TreatWhile “better-for-you” energy bars are part of an on-the-go lifestyle, most are hiding a hefty (and expensive) amount of sugar, oil, and calories.  It is no surprise that obesity rates have increased in a society when meals are a rare occurrence in a busy schedule.

The healthiest nutrition bars do not contain added sugar and are full of ingredients that provide slow sustaining fuel, with whole foods such as nuts, seeds and fruits.  A homemade version is even healthier than almost any energy bar that you can buy in a store, and is incredibly simple to throw together, for a fraction of the cost.

Lemon “energy” treats are primarily dates, sesame seeds, and almonds, and are generously flavored with fresh lemon juice, that add a bit of zing to compliment a blanket of snowy white unsweetened coconut.  The later gives this energy treat its pronounced taste that pairs well with the floral-scented lemon.

The inside of this lemony treat is soft and slightly sweet, thanks to the flecks of creamy dates.  Dates not only replenish energy and revitalize the body instantly, but also contain the right amount of sugar to bring glucose levels up. It is no wonder that Muslims break their daylong Ramadan fast with this nourishing fruit.

The very best energy boost ultimately comes from healthy living.  People who eat real foods, (not processed) drink ample water, and exercise daily will have plenty of energy, the natural way.

Lemon “Energy” Treats

Lemon “energy” treats come from a Whole Foods Recipe that I tweaked, just slightly. I substituted toasted almonds for walnuts, and then added a couple of tablespoons of water to the mixture, using a blender to purée it, instead of a food processor.  A small-sized ice cream scoop is handy to portion these energy treats into even 2 “ round shapes. Oh, and one more thing, these raw energy delights are gluten-free and vegan-friendly.

Adapted from Whole Foods

Ingredients:

1 cup chopped pitted dates, (I used Medjool dates)

1 cup toasted almonds

1 cup toasted sesame seeds

1/4 cup lemon juice

1 lemon, zest

1-2 tablespoons water

1/2 cup unsweetened dried coconut flakes

Directions:

Place dates, almonds, sesame seeds, lemon juice, zest and water in a food processor or blender and mix until creamy. If using a blender place 1/2 of the mixture into the blender and mix until creamy and repeat with the other half. The mixture will be slightly sticky.

Using a small ice cream scoop, drop mixture in coconut and roll into a ball shape.  Chill until ready to serve. Makes 2 dozen 2” sized balls.

Lemon Olive Oil Madeleines

ImageWhen Marcel Proust dipped a madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Glaze:

3-4 tablespoons powdered sugar

½ lemon, juiced

Directions:

Lightly coat the madeleine mold with olive oil.  Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder.  Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate.  Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour.  Make the glaze in a small bowl by stirring together the powdered sugar and lemon juice.  Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full.  Bake for 10 minutes and unmold on a cooling rack.  While still warm, brush glaze on scalloped side.  Cool and serve with tea.

French Yogurt Cake

French Yogurt CakeWith just a few ingredients like —yogurt, lemon zest, and olive oil, you can whip up an amazing lemony cake that is moist, full of flavor, and light as a cloud, in a matter of minutes.  This versatile French classic is perfect for breakfast, or afternoon tea, or for a delicious finale to an evening meal.  Sprinkle a little powdered sugar over the top before serving, and pair it with some fresh berries. (Recipe adapted from Bon Appétit)

French Yogurt Cake  

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup sugar

1 tablespoon lemon zest

3/4 cup plain yogurt

1/2 cup olive oil

2 large eggs

1 teaspoon vanilla extract

Directions:

Preheat oven to 350°.  Line a 9×3 round pan with parchment paper.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until combined. Add yogurt, olive oil, eggs, and vanilla extract; whisk to blend. Stir in dry ingredients and mix together.

Pour batter into prepared pan. Bake until top of cake is golden brown, about 45 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.

Meyer Lemon Pudding Cake

Meyer Lemon Pudding CakeNeed a refreshing lemony dessert?  With just a few simple ingredients like lemon, butter, and eggs, you can turn out a gorgeous soufflé-like cake with a delightful layer of creamy custard that is sweet, tangy, and floral.  Top it with a spoonful of Chantilly cream and a sprinkling of poppy seeds, or fresh berries.

 Meyer Lemon Pudding Cake

There are  Meyer lemon trees throughout my hometown of Berkeley, thanks to an early 1900′s agricultural explorer, Frank Meyer, who introduced this plant into the United States from Asia, and to Alice Waters of Chez Panisse restaurant,  for boosting its popularity.  This lemony dessert highlights the sweet taste of Meyer lemons with the best of both comforts, part pudding and part cake.

Ingredients:

¾ cup sugar

¼ cup flour

¼ teaspoon salt

¼ cup Meyer lemon juice, 2 or 3 lemons

1 tablespoon Meyer lemon zest

1 tablespoon unsalted butter, melted

1 cup milk (I use 1%)

3 eggs, separated

Directions:

Preheat oven to 350˚

Combine sugar, flour, and salt in a medium-size bowl.  Stir in lemon juice, zest, melted butter, and milk.

In a separate bowl, beat egg yolks until thick and pale. Add yolks to the lemon mixture.

In a mixing bowl, beat egg whites until stiff.  Gently fold into lemon mixture.

Pour into buttered soufflé dish, place into pan filled with hot water about 1 inch deep.

Bake at 350˚ for 35 minutes.  Remove from pan and let cool.  Turn the soufflé dish over and unmold on to a plate.  Top with Chantilly cream, a sprinkling of poppy seeds, or fresh berries.