Lemon and White Chocolate Thin Pastry Twigs



Twist into spring with these delicate lemon pastry twigs! For the lemon lovers, give them a tangy lemony, dip.~Amy

Lemon and White Chocolate Thin Pastry Twigs

1 sheet puff pastry, thawed
Lemon curd
1 egg +1 tbsp water, beaten

Crystal sugar
1/3 cup white chocolate pieces

Heat oven to 400 degrees.
Line a baking sheet with parchment.

On lightly floured board, roll sheet into a 14×10-inch rectangle. Spread a thin layer of lemon curd over pastry. Fold in half and gently with a rolling pin to seal.

Cut the pastry crosswise into 1/8 inch strips. The thinner, the better, it is a little messy, but worth it!
Twist the strips and place on prepared baking sheet, pressing down the ends. Brush with egg wash and sprinkle with sugar crystals.

Bake for 10 minutes or until golden brown. Remove from pans while hot, to cool on cooling racks.

Melt chocolate in the microwave on 30 second intervals, stirring in between until
smooth. Drizzle over pastry sticks and cool.
For you lemon lovers, serve with a small dish of lemon curd for dipping. SO GOOD!

Recipe by Amy Richardson

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Fresh Lemon Tea Cake with Lemon Thyme Buttercream


A delightful balance of sweet and tangy, this springtime tea cake is perfect for any occasion.~Amy

Fresh Lemon Tea Cake with Lemon Thyme Buttercream

1 cup butter, softened
2 cups sugar
4 eggs

2 1/2 cups flour
2 tsp baking powder
1 tsp coarse salt

3/4 cup buttermilk
1/4 cup fresh lemon juice, approximately 1 large lemon

Zest of 1 lemon

Line two 8 inch bread pans with parchment or spray with cooking spray

Heat oven to 350

With an electric mixer, beat butter and sugar for 2-3 minutes or until light and fluffy.
Add eggs one at a time and beat on high until creamy.

Mix together dry ingredients. Set aside.
Stir together buttermilk and lemon juice.

Starting with the flour, alternate dry mixture and liquid ingredients. Add lemon zest and mix until smooth.

Pour evenly into pans, smoking the top to finish.

Bake for 50-55 minutes or until cake tester comes out clean.

Cool for at least 10 minutes in pan. Remove and cool completely.

Frost with Lemon Thyme Cream Cheese Buttercream.

Lemon Thyme Cream Cheese Buttercream

1/2 cup butter
1/4 cup whipped cream cheese
4 cups confectioners sugar
1/4 cup milk
1/2 tsp vanilla
Zest of 1 Meyer lemons
1/2 tsp finely snipped thyme leaves

Beat butter and cream cheese until smooth, add 2 cups sugar, and milk, and beat again until well mixed. Add in vanilla and mix. Add remaining sugar and beat until light and fluffy. Add in lemon zest and thyme and repeat.

Makes 2 cakes

Recipes by Amy Richardson

Fresh Zucchini and Yellow Sqaush Pizza with a Lemon Olive Oil Drizzle


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So light, so tasty, with fabulously fresh ingredients, this simple but delicious pizza will win you over!~Amy

Fresh Zucchini and Yellow Sqaush Pizza with a Lemon Olive Oil Drizzle

1 recipe pizza dough
Pizza sauce
Yellow squash, spiralized or thinly sliced
Zucchini, spiralized or thinly sliced
Mozzarella, grated
Fresh basil leaves, torn
Thinly sliced lemon
Lemon olive oil, or traditional olive oil
Sea Salt
Fresh cracked pepper

Place pizza steel or pizza stone in oven.
Heat oven to 450 degrees

On a lightly floured board or roll out pizza dough to desired thickness, or greased pizza pan. Top with pizza sauce, zucchini, yellow squash, basil leaves and grated mozzarella. Slide onto baking steel or stone.
Cook until edges are golden brown and cheese is bubbling. Top with lemon slice, and drizzle lightly with olive oil. Sprinkle with sea salt and fresh cracked pepper.

Recipe by Amy Richardson

Lemon Iced Fresh Blueberry Turnovers


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Oregon blueberries, and sweet lemon, surrounded by flaky pastry and a sugary crunch, makes this delicious treat irresistible! ~Amy

Lemon Iced Fresh Blueberry Turnovers

Blackberry filling:

2 cups fresh or frozen blueberries, rinsed
1/3-1/2 cup sugar
2 tsp cornstarch
1/2 tsp coarse salt
1 tsp fresh lemon juice
Zest of 1/2 lemon, divided

In a medium sized bowl, whisk together sugar, cornstarch, and salt. Add blueberries, lemon juice, and 1/2 of the lemon zest. Set aside.

Pastry:

2 sheets puff pastry
Crystal sugar
Egg wash
( beat 1 egg plus, 1 tbsp water together)

Lemon Vanilla icing:

1/4 cup butter, softened
2 cups powdered sugar
2 tbsp milk
1/2 tsp vanilla

Lemon Zest

Beat butter, 1 cup of the sugar, and milk until smooth. Add vanilla, beat again. Add remaining sugar and beat until light. Warm slightly to drizzle.

To assemble:

On a floured board, slightly roll pastry crust to even. Cut into 9 squares. Place a small amount of blueberry filling into the center of each square. Lightly brush edges of pastry with egg wash. Press edges together to form a triangle shape. Place turnovers on a parchment lined baking sheet. Brush with egg wash and sprinkle with crystal sugar. Repeat.

Bake at 400 degrees for 15-18 minutes or until golden brown. When slightly cooled, drizzle with icing and sprinkle with lemon zest.

Recipe by Amy Richardson

Blackberry Lavender Blossom Bread Custard with Lemon Creme


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Garden blackberries, fresh lavender blossom, and bread custard, topped with a sweet lemon cream, the perfect ending for any summer gathering.~Amy

Blackberry Lavender Blossom Bread Custard with Lemon Creme

4 cups milk, whole milk or half and half
4 eggs lightly beaten
1 cup sugar
1/4 cup butter, melted
1 tbsp vanilla extract
1 lavender blossom, minced or 1/4 tsp dried and crushed

1 24 inch loaf, stale french bread, broken into pieces

2 cups blackberries, coarsely chopped

Butter a 11×7 baking dish, or use french paper liners in a muffin tin.

Heat oven to 350 degrees

In a large sized bowl, whisk together, eggs, sugar, and butter. Add in milk, vanilla, and lavender, whisking to blend well. Add in bread pieces and let soak, when most of the liquid has been absorbed, gently fold in berries. Pour into prepared pan or cups and bake for 45-50 minutes or until golden brown and cake tester comes out clean. Remove from oven and cool. Serve with Lemon Creme

Makes 8 servings

Lemon Creme

1 1/2 cups heavy cream
1/4 cup powdered sugar
3-4 tbsp lemon curd, store purchased, at room temperature

With an electric mixer, beat lemon curd with a small amount of cream to lighten, add remaining cream and powdered sugar and beat until soft peaks.

Makes 2 1/2 cups

Recipes by Amy Richardson

Pastry Wrapped Roasted Asparagus with Fresh Lemon and Shaved Parmesan


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Asparagus is one of my favorite springtime vegetables! I love thin stalks, oven roasted to a tender perfection. Dressed with olive oil and just a hint of lemon, this is a perfect compliment to any main dish!~ Amy

Pastry Wrapped Roasted Asparagus with Lemon and Shaved Parmesan

1 sheet puff pastry, thawed
1-2 pounds asparagus, rinsed and trimmed
1/2- 3/4 cup shaved parmesan
Zest from 1 lemon
Olive oil
Sea salt
Fresh cracked
Pepper

Egg wash, 1 egg beaten +1 tbsp water

Heat oven to 400 degrees
Place puff pastry into baking dish, rolling dough slightly to fit pan if necessary.
Brush pastry with egg wash. Place pan on baking sheet and bake 7-9 minutes.
While pastry is baking toss asparagus with olive oil and lemon zest.
Place a layer of asparagus in the bottom of pastry, sprinkle with a small amount of cheese, and sprinkle with a little bit of salt and fresh cracked pepper. Repeat until over full. Bake another 7-9 minutes, or until pastry is golden brown and asparagus is just tender. Serve immediately.

Serves 4-6

Recipe by Amy Richardson

Triple Bacon and Triple Tomato BLT Sandwich with Basil Lemon Mayo


Triple Bacon and Triple Tomato BLT Sandwich with Basil Lemon Mayo

I love a good BLT Sandwich! There is something so delicious about the hot bacon, the crisp cool lettuce, and garden fresh tomatoes that makes your mouth say, yes! I know this is kind of over the top, but isn’t that kind of fun?
~Amy
Ultimate Triple Bacon Triple Tomato Sandwich with Basil Lemon Mayo

Ingredients:

Country Style thick sliced bacon, cooked
Peppered Style bacon sliced, cooked
Canadian bacon, cooked
Beefsteak tomato, thinly sliced
Yellow Heirloom tomato, thinly sliced
Assorted baby heirloom tomatoes, purple, yellow and red, halved
Avocado, thinly sliced
Romaine lettuce leaves

Sourdough bread, sliced and toasted

1/4 cup mayonnaise
1/4 sour cream
1 tbsp lemon juice
Fresh Basil, snipped

In a small bowl, whisk together mayonnaise, sour cream and lemon juice, add basil.
Set aside.

To assemble:

Place desired amount of mayo on toasted bread, top with baby tomatoes, top with leaf lettuce, peppered bacon, country style bacon, and Canadian bacon, yellow and beefsteak tomatoes, sea salt and cracked pepper. Finish it off with toasted bread, press lightly and cut in half.

Recipe by Amy Richardson