Tag Archive | lemon dessert

Sweet Steampunk Fritters

Sometimes, I plan things out a little too well. I’m leaving for Turkey tomorrow (woooo!!!!!) and carefully planned out my meals and grocery shopping so I could maximize my healthy life choices. Then today rolled around, and I realized I didn’t really have anything to experiment this week with. Well, I did have a russet potato, and a couple eggs left, so I thought of the steampunk savory fritters I made a couple weeks ago. However, this time I figured what the hell, lets make the sweet version. I had to adapt a couple things as per usual.

sweet fritters

Sweet Steampunk Fritters
1 large russet potato
1 tablespoon sugar
2 tablespoons flour
1 1/2 tablespoon grand marnier
1 egg
Vegetable oil for frying

Bake the large potato (or, if you have limited time, stick it in the microwave for a few minutes). Remove the skin and mash the potato in a large bowl – I find it easiest to just use a fork. Add the all the other ingredients, saving the egg for last. If you are really motivated you can separate the egg, beat the egg white til soft peaks form, and fold it in but I’ve found it largely unnecessary. The batter should be fairly cohesive and not lumpy. Heat some oil in a large frying pan. Once the oil is hot, add plops of the batter and flatten them out a bit. Fry until both sides are golden brown, and remove onto a paper-towel-lined plate. Serve warm.

Ok, so I definitely used too much Grand marnier. Whoops. I used 2 tablespoons, which is why I decreased it to 1 1/2 in the posted recipe. It did not all cook off also – just to warn you. You can eat them by themselves, but I tried a few different toppings – goat cheese, cinnamon sugar, and honey. All were pretty good, but I liked the goat cheese best – I love a savory bite to these sorts of things. I didn’t have these with any alcohol, but if you were going to, I would suggest a reisling, or, if you want to really roll with the Victorian theme, port. I think they’d be good with port. Song of the week: Baba O’Riley, by The Who. I’ve been in something of a Who mood lately, and this song, despite its overplayed-ness, has particularly been speaking to me. Especially the line “I don’t need to fight to prove I’m right; I don’t need to be forgiven.” Love it. Sometimes you just need a song like this in your life.

Same Same but Different – Lemon Curd Puffs

Last week savory puffs, this week dessert puffs! Like I said last week, clearly I had to work on my puff-making technique. Obviously though it would be silly to make the same type of puffs. So I was mulling about it, and I thought the very basic base should pair well with something super intense, namely super-lemony lemon curd. I’ve made lemon curd several times, and I’d made the puffs before, but I never combined them, so I declared that it qualified as a new recipe.

Lemon Curd
2 eggs
1 egg yolk
½ cup sugar
½ cup lemon juice
2 tbsp butter
1 tbsp milk
½ tsp vanilla

Beat the eggs, egg yolk, and sugar in a bowl and set aside. Heat the lemon juice, butter, and milk in a saucepan until almost boiling. Remove lemon juice mixture from heat and add to the egg mixture a little at a time – extremely slowly and carefully. Once they are all combined, return the entire mixture to the saucepan, and cook it on medium heat until it gets thick. Add the vanilla. Pour into a bowl, cover, and stick it in the fridge. While the curd is chilling, make the puffs.

lemon puffs

Pate au Choux
2 1/2 tbsp butter
1/2 cup milk
Zest from 1 lemon
1/2 cup flour
2 eggs

Heat the butter and milk together in a smallish saucepan. Bring to a simmmer, then turn off the heat. Add the lemon zest and stir. Then dump in all the flour and mix. It should form a fairly coherent, smooth dough. Let cool for a few minutes. Crack an egg into the pan, and mix it into the dough. That will be seriously difficult. Then add the second egg. It will be slightly easier, although still require effort. The dough might still be lumpy after awhile, but as long as the egg is thoroughly mixed in, it should be fine. Stick the choux paste into a quart-sized plastic baggie and cut off a corner. Squeeze some of the flavored choux past onto a baking sheet in a circular shape – maybe 2 tablespoons worth. Bake at 400 for 15-20 minutes. Transfer to a cooling rack and serve warm.

Ok, so this time these guys puffed really well – yay! but much like a souffle or a yorkshire pudding, it immediately collapsed once it was out of the oven. See, the plan was to cut them in half and fill them with the curd, but they were too hot to cut and fell too quickly. So I just dolloped some curd onto them, and then sprinkled the whole thing with powdered sugar. The result was pretty good. I mean, it was really good, but I love lemon curd and there are so many other things to do with it that I rather like more. Fortunately the above recipe makes a lot so I will be having my morning toast covered in butter and curd for a while. Mmmmmm. Song of the week: Why Do You Love Me by Garbage. Solid rock, with an actual woman singer – women rockers are constantly under-appreciated. And this song has just fit my mood perfectly for the past few days.

Lemon Cookies for Christmas

So this year I had to work the “santa shift” and the office, aka from Christmas Eve night to Christmas morning. Ugh. So in order to make the best of an irritating situation, I decided I has to bake a bunch of cookies and bring them to work. Since the Post had an article listing a bunch of somewhat uncommon Christmas cookies, I went through it and found Lemon Sables. I made a few adjustments and ta da, delicious cookies were taken to work.

Lemon Sables
1 1/2 cups flour
8 tablespoons salted butter, softened
1/4 cup sugar
2 tablespoons powdered sugar
1 egg
juice from 1/2 a lemon
zest from 1 lemon
1/2 tsp vanilla

In a large bowl, cream together the butter and sugars. Once thoroughly mixed, add the lemon juice, zest, vanilla and egg and combine. Finally add the flour. The dough will be fairly soft, but cohesive. Refrigerate for at least 1 hour, so that it firms up a bit. Once chilled, roll the dough into a ball and slice it into rounds – when I tried this the dough was still to squishy, so I reformed them into circular-ish shapes. Bake at 350 for 15-20 minutes.

The remaining cookies ...

The remaining cookies after the 12 hour shift

These cookies were awesome and a big hit at work – my guy coworkers loved them (one said 9.9 out of 10 but I’m sure he was exaggerating). We gobbled them up quickly. You can totally taste the lemon, but its not overpowering at all and the cookie is kinda like short bread but less crumbly. All in all an excellent cookie. I think they would be perfect for a nice afternoon tea. Song of the week: Livin’ on a Prayer by Bon Jovi. It’s not Christmas-y at all, but it was a rough week for me and rocking out to this song frequently was necessary, although it hit a little too close to home at times. And it is such a great great song.