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Jul. 13th, 2008 08:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffLemon Shortbread Tea Cookies
Makes: about 72 cookies
3/4 cup butter, unsalted (1 1/2 sticks)
1 1/4 cups confectioners' sugar
4 large egg yolks
2 teaspoons vanilla extract
1/8 teaspoon salt
1 teaspoon finely grated lemon zest
3 cups flour
1. Preheat the oven to 325°F.
2. With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.
3. Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy.
4. Beat in the egg yolks, vanilla extract, salt and lemon zest.
5. Stir in the flour.
6. Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)
7. When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.
8. Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.
Lemon Pudding with Blackberry Sauce
One teaspoon of butter, softened
½ cup flour
1 ¾ cups sugar, divided
4 tablespoons unsalted butter, melted and cooled
¾ cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large eggs, separated
2 ¼ cups buttermilk
1 cup Blackberry Sauce, recipe below
1 cup whipped cream, whipped with ½ teaspoon vanilla and two teaspoons of sugar
Confectioners sugar for dusting
For the Lemon Pudding:
Preheat the oven to 350 degrees. Lightly butter a 9 x 5 loaf pan.
In a large bowl, combine the flour and just 1 ½ cups of the sugar and be sure to mix well. Add the melted butter (make sure it is slightly cooled), lemon juice, lemon zest and three beaten egg yolks. Stir in the buttermilk.
Beat the 3 egg whites with the remaining ¼ cup of sugar until the mixture is stiff, and then gently fold into the flour and sugar mixture. Pour into the loaf pan. Place that pan in a larger pan filled with about an inch of hot water. Bake until the pudding is brown on top, and a little puffed, about one hour.
About ten minutes before your pudding is finished, make the Blackberry sauce:
1 ½ cups Blackberries (or other berry of your choice)
1 cup water
¼ cup sugar
Combine the ingredients in a small saucepan and cook over high heat, stirring, for about 12-15 minutes. Remove from the heat and allow the mixture to cool.
Pour the mixture into a food processor or blender and puree. You may strain out the seeds if you prefer.
The blackberry sauce is now ready to serve.
To serve the lemon pudding, place a small amount of blackberry sauce around each serving of pudding, and top with whipped cream and confectioners pudding. A few whole berries added to the plate makes for a nice presentation, along with a sprig of mint if desired.
Makes: about 72 cookies
3/4 cup butter, unsalted (1 1/2 sticks)
1 1/4 cups confectioners' sugar
4 large egg yolks
2 teaspoons vanilla extract
1/8 teaspoon salt
1 teaspoon finely grated lemon zest
3 cups flour
1. Preheat the oven to 325°F.
2. With an electric mixer, beat the butter until smooth, about 2 to 3 minutes.
3. Gradually add the confectioners' sugar and beat until the mixture is pale and fluffy.
4. Beat in the egg yolks, vanilla extract, salt and lemon zest.
5. Stir in the flour.
6. Chill the dough for about 15 minutes, until firm enough to handle, or 1 hour if you want to make cut-out cookies. Shape into 4 logs that are 1 1/2" in diameter and cover with plastic wrap. Chill. (This can be done in advance and stored in the refrigerator for up to 3 days or in the freezer for 1 month.)
7. When the logs of dough are very firm, slice them about 1/4"-thick and place 1" apart on an ungreased baking sheet. If making cut-out cookies, roll the dough on a floured surface and cut as desired.
8. Bake until very pale golden brown, about 8 to 10 minutes. Remove from the baking sheet and let cool.
Lemon Pudding with Blackberry Sauce
One teaspoon of butter, softened
½ cup flour
1 ¾ cups sugar, divided
4 tablespoons unsalted butter, melted and cooled
¾ cup fresh lemon juice
1 tablespoon freshly grated lemon zest
3 large eggs, separated
2 ¼ cups buttermilk
1 cup Blackberry Sauce, recipe below
1 cup whipped cream, whipped with ½ teaspoon vanilla and two teaspoons of sugar
Confectioners sugar for dusting
For the Lemon Pudding:
Preheat the oven to 350 degrees. Lightly butter a 9 x 5 loaf pan.
In a large bowl, combine the flour and just 1 ½ cups of the sugar and be sure to mix well. Add the melted butter (make sure it is slightly cooled), lemon juice, lemon zest and three beaten egg yolks. Stir in the buttermilk.
Beat the 3 egg whites with the remaining ¼ cup of sugar until the mixture is stiff, and then gently fold into the flour and sugar mixture. Pour into the loaf pan. Place that pan in a larger pan filled with about an inch of hot water. Bake until the pudding is brown on top, and a little puffed, about one hour.
About ten minutes before your pudding is finished, make the Blackberry sauce:
1 ½ cups Blackberries (or other berry of your choice)
1 cup water
¼ cup sugar
Combine the ingredients in a small saucepan and cook over high heat, stirring, for about 12-15 minutes. Remove from the heat and allow the mixture to cool.
Pour the mixture into a food processor or blender and puree. You may strain out the seeds if you prefer.
The blackberry sauce is now ready to serve.
To serve the lemon pudding, place a small amount of blackberry sauce around each serving of pudding, and top with whipped cream and confectioners pudding. A few whole berries added to the plate makes for a nice presentation, along with a sprig of mint if desired.
