BABY LEMON RECIPES

Name: Dutch Baby with Lemon Sugar
Yield: Makes 4 to 6 (breakfast or dessert) servings
Ingredients: 1/3 cup sugar; 2 teaspoon grated lemon zest; 3 large eggs at room temperature 30 minutes; 2/3 cup whole milk at room temperature; 2/3 cup all-purpose flour; 1/4 teaspoon pure vanilla extract; 1/8 teaspoon cinnamon; 1/8 teaspoon grated nutmeg; 1/8 teaspoon salt; 1/2 stick unsalted butter, cut into pieces; Equipment: a 10-inch cast-iron skillet; Accompaniment: lemon wedges

DUTCH BABY WITH LEMON SUGAR RECIPE | EPICURIOUS

Dutch Baby with Lemon Sugar Recipe | Epicurious image

A Dutch Baby—basically a cross between a pancake and a popover—is tremendously popular in Seattle; according to local lore, it originated at a restaurant there called Manca's. Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.

Provided by Andrea Albin

Total Time 30 min

Cook Time 10 min

Yield Makes 4 to 6 (breakfast or dessert) servings

Number Of Ingredients 12

Ingredients

1/3 cup sugar
2 teaspoon grated lemon zest
3 large eggs at room temperature 30 minutes
2/3 cup whole milk at room temperature
2/3 cup all-purpose flour
1/4 teaspoon pure vanilla extract
1/8 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/8 teaspoon salt
1/2 stick unsalted butter, cut into pieces
Equipment: a 10-inch cast-iron skillet
Accompaniment: lemon wedges

Steps:

Put skillet on middle rack of oven and preheat oven to 450°F.
Stir together sugar and zest in a small bowl.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
Serve immediately, topped with lemon sugar.

LEMON-HONEY BABY CARROTS RECIPE | ALLRECIPES

Lemon-Honey Baby Carrots Recipe | Allrecipes image

Give a fresh twist to carrots with an easy-to-make lemon-honey glaze.

Provided by Allrecipes Magazine

Categories Side Dish Vegetables Carrots

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound peeled baby carrots
2 cups water to cover
¼ cup butter
2 tablespoons honey
1 tablespoon fresh lemon juice
? teaspoon ground ginger
2 tablespoons chopped walnuts, or to taste
1 teaspoon lemon zest, or to taste

Steps:

Bring baby carrots and water to a boil in a saucepan. Reduce heat to medium-high and simmer, uncovered, stirring occasionally, until carrots are tender, about 10 minutes. Drain.
Melt butter in a skillet over medium heat; stir in honey, lemon juice, and ground ginger. Increase heat to medium-high, then stir in carrots until well coated. Cook, stirring occasionally, until glaze is thickened, about 5 minutes. Garnish with walnuts and lemon zest.

Nutrition Facts : Calories 197.5 calories, CarbohydrateContent 18.5 g, CholesterolContent 30.5 mg, FatContent 14.1 g, FiberContent 3.6 g, ProteinContent 1.4 g, SaturatedFatContent 7.5 g, SodiumContent 173.2 mg, SugarContent 14.1 g

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