We tried this recipe: https://cooking.nytimes.com/recipes/12312-sauteed-chicken-with-meyer-lemon We made minor modifications: first, we substituted the leeks with one large shallot. Second, we increased the amount of pickled Meyer lemon to 1 ½ (instead of 1). We still found this dish lacked acid; we may add some standard lemon juice or apple cider vinegar at the end to… Continue reading Chicken sautéed with Meyer lemon
Tag: fruit
Simple citrus salad
Peel and section two grapefruit and two navel oranges. Drizzle with honey (about 1 tsp). (Jan. 2018)
Celery-apple salad with lemon dressing
We tried this recipe: http://www.myrecipes.com/recipe/celery-apple-salad The recipe called for 2 cups each honey crisp apple and celery; we estimated this to be 1 large honey crisp apple (1/4” slices with skin on) and 4 stalks celery (cut in 1/2” diagonal slices). We increased the dressing to the juice of one lemon (not just 2 Tbsp)… Continue reading Celery-apple salad with lemon dressing
Overnight oats with amaranth seeds and apple
We tried this NYT recipe: https://cooking.nytimes.com/recipes/1016109-rolled-oats-with-amaranth-seeds-maple-syrup-and-apple We tripled the recipe and julienned the apple instead of grating it. This requires overnight soaking but takes only 5 mins to cook. (Dec. 2017)
Orange-infused Greek yogurt cake
We used 2% Fage Greek yogurt and a 9” springform pan. We also used a neutral vegetable instead of olive oil. We also used the zest of one orange, but we may increase to two oranges for stronger citrus flavor. We found 50 mins was the right amount of baking time. Details here: https://www.askchefdennis.com/orange-yogurt-cake/ (Dec.… Continue reading Orange-infused Greek yogurt cake
Lemon-infused Greek yogurt bundt cake
We tried this recipe when we had a surplus of plain Greek yogurt. Details here: https://www.sugardishme.com/lemon-yogurt-pound-cake/ We forgot to add ¼ cup lemon juice to the batter, but the lemon flavor was still prominent and the texture pretty fluffy. This recipe calls for 1 cup butter and 6 eggs, so the cake is fairly decadent.… Continue reading Lemon-infused Greek yogurt bundt cake
Persian carrot jam with cardamom and rose water
We tried this recipe, which has metric measurements: http://yasminkhanstories.com/carrot-cardamom-rosewater-jam/ We used 1 cup white sugar, 2 cups water, and juice from ½ lime (instead of lemon). We served this jam on buttered, roasted slices of pain de campagne. (Oct. 2017)
Apple and cheddar grilled cheese breakfast sandwich
We made this using a Fuji apple from the orchard. Details here: http://iamafoodblog.com/sunday-brunch-apple-cheddar-grilled-cheese-recipe/We used a sandwich (panini) press (sprayed with oil) rather than grilling on the stove top. (Oct. 2017)
Classic apple crisp
After our trip to the orchard, we tried this recipe: http://www.kingarthurflour.com/recipes/classic-apple-crisp-recipe Our modifications: first, we used about 8 apples (combo of small and medium, multiple varieties), peeled, cored, quarter, and cut into ¼" slices. Second, in lieu of 2 Tbsp boiled apple cider, we used 2 Tbsp pomegranate molasses. Third, instead of apple pie spice,… Continue reading Classic apple crisp
Indian tart apple chutney
Fresh from the apple orchard, we tried this recipe: http://www.veggiebelly.com/2009/11/indian-apple-pickle.html Our modifications based on our pantry: first, we peeled and diced four small freshly harvested apples (multiple varieties) instead of two large apples; we soaked the diced apples in the juice of one small lemon. Second, we substituted 1/8 tsp fenugreek powder with 1/8 tsp… Continue reading Indian tart apple chutney
Cooking Adventures 