LEMON ZEST RESTAURANT RECIPES

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SWEET POTATOES BAKED WITH LEMON RECIPE - NYT COOKING



Sweet Potatoes Baked With Lemon Recipe - NYT Cooking image

This recipe first appeared in The Times in 1992, with an article by Molly O'Neill, when Edna Lewis, many years after writing her seminal cookbook “The Taste of Country Cooking,” was the chef at the Brooklyn restaurant Gage & Tollner. The addition of lemon zest and juice make this brighter and less sweet than typical sweet potato dishes.

Provided by Molly O'Neill

Total Time 2 hours

Yield 8 servings

Number Of Ingredients 7

6 medium sweet potatoes
2 cups light brown sugar (or a mixture of light and dark)
1 teaspoon freshly grated nutmeg
A (6-inch) strip of lemon zest (yellow part only)
1/2 teaspoon salt
6 tablespoons unsalted butter
1/4 cup lemon juice

Steps:

  • Rinse the potatoes under warm water. Place in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, 25 to 30 minutes. Drain and let cool.
  • Combine the sugar, ½ cup water, nutmeg, lemon zest and salt in a medium saucepan, bring to a simmer over medium heat and cook for 10 minutes. Add 5 tablespoons butter and stir well. When the butter has melted, remove from the heat and beat in the lemon juice. Set aside.
  • Heat oven to 425 degrees. Peel the sweet potatoes and slice into 1/2-inch disks. Use the remaining tablespoon of butter to grease a shallow baking dish. Lay the sweet potatoes in the dish in a single layer and pour the lemon syrup on top. Bake until bubbling hot, about 30 minutes.

Nutrition Facts : @context http//schema.org, Calories 357, UnsaturatedFatContent 3 grams, CarbohydrateContent 70 grams, FatContent 9 grams, FiberContent 3 grams, ProteinContent 2 grams, SaturatedFatContent 6 grams, SodiumContent 201 milligrams, SugarContent 54 grams, TransFatContent 0 grams

LEMON-ELDERFLOWER POUND CAKE RECIPE | BON APPÉTIT



Lemon-Elderflower Pound Cake Recipe | Bon Appétit image

Roasting strawberries is a great way to get that Valentine’s Day staple on your dessert menu, even with out-of-season berries.

Provided by Danielle Bell

Yield 6 servings

Number Of Ingredients 19

1 lb. strawberries, halved, quartered if large
2 Tbsp. sugar
1 Tbsp. St-Germain (elderflower liqueur)
¾ cup (1½ sticks) unsalted butter, room temperature, plus more for pan
1½ cups (188 g) all-purpose flour, plus more for pan
½ tsp. baking powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
3 large eggs, room temperature
1¼ cups (250 g) sugar
3 Tbsp. St-Germain (elderflower liqueur)
2 tsp. finely grated lemon zest
2 tsp. vanilla extract
½ cup heavy cream, room temperature
4 Tbsp. unsalted butter
6 Tbsp. sugar
? cup fresh lemon juice
Pinch of kosher salt
2 Tbsp. St-Germain (elderflower liqueur)
½ tsp. vanilla extract

Steps:

  • Place a rack in middle of oven; preheat to 250°. Place strawberries in an 8x8" baking dish and toss with sugar and St-Germain. Roast, stirring every hour or so, until juicy and tender, 2½–3 hours. Let cool. Do Ahead: Strawberries can be roasted 1 week ahead. Transfer to an airtight container; cover and chill. Reheat in a small saucepan if desired.
  • Place a rack in middle of oven; preheat to 325°. Butter and flour a 6-cup Bundt pan or 9x5" loaf pan. Whisk baking powder, salt, and 1½ cups flour in a medium bowl.
  • Using an electric mixer, beat eggs, sugar, St-Germain, lemon zest, vanilla, and ¾ cup butter in a large bowl on medium-low speed until smooth and combined (use the paddle attachment if using a stand mixer), about 2 minutes (the mixture will look broken and that’s okay). Reduce speed to low and gradually beat in dry ingredients, ¼ cup at a time, scraping down the sides of bowl as needed, until combined. Increase speed to medium and beat in cream until incorporated.
  • Scrape batter into prepared pan and smooth surface. Bake until golden brown and a tester comes out clean or with just a few crumbs, 40–45 minutes if using Bundt pan or 50–60 if using loaf pan. Transfer pan to a wire rack and let cake cool in pan 20 minutes.
  • While the cake cools, cook butter in a small saucepan over medium-low heat, swirling often, until butter foams, then browns (do not burn) and smells nutty, 6–8 minutes. Add sugar and cook, whisking constantly, until dissolved, about 1 minute. Whisk in lemon juice and salt; cook, swirling occasionally, until mixture is reduced slightly, about 5 minutes. Add St-Germain and vanilla and cook, swirling often, until glaze is syrupy, about 2 minutes.
  • Turn out cake onto a plate (flip cake upright if using a loaf pan). Poke holes all over cake with tester; spoon glaze over warm cake. Cut cake into slices and serve topped with roasted strawberries and their juices.

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