Recipes

Italian Lemon Pound Cake

 Courtesy of My Recipe Confessions 


I love lemons! Love, love, love them! I made homemade limoncello a few days ago and was trying to decide what to do with the dozen left over, peeled lemons and found this recipe. Considering that I don't like to bake much, and that the altitude in Denver always makes it a challenge, I was hesitant to make this. However, I can say with 100% certainty that this recipe is amazeballs! It was moist, delicious, and SO easy! Now, if the handy hubby just liked lemons...


Ingredients

3 cups all-purpose flour (I substituted Cup for Cup Gluten-Free flour)

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

1 tsp. of fresh ginger, minced (I used Dorot frozen crushed ginger)

Zest of 2 lemons ( about 2 tbsps.)

1 teaspoon of vanilla


Instructions

  1. Pre-heat oven to 325 degrees & generously spray a bundt pan with cooking spray (I only had olive oil spray so I sugared my bundt pan after spraying; the crust had a crisp, slightly spicy and sweet taste and texture)
  2. Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, ginger, and lemon zest.
  3. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a bundt pan that has been generously sprayed with baking spray.
  4. Bake for 70 to 80 minutes or until a knife inserted in the center of the cake comes out clean. I cooked mine for exactly 70 minutes and it slipped right out of the pan!
  5. Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread  the lemon glaze over the warm cake so that the glaze can soak into the cake.

 

Lemon Glaze

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

*I added 1 teaspoon vanilla extract

  1. Whisk the vanilla, powdered sugar and lemon juice together and mix until the glaze is smooth and drizzle over cake.

 


Spicy Ceviche

Ceviche is one of my favorite vacation foods; so much so that the bartender at our resort in Mexico last year knew as soon as he saw me to bring me a big bowl of it (along with a nice margarita!). I thought I'd try something new with the Treeline Blody Mary mixes and turn them into a spicy batch of ceviche!


Ingredients

1 lb peeled, deveined shrimp (or any shellfish or light white fish), roughly chopped

1 large white onion, diced

1-2 seedless cucumber, peeled, diced

1-2 jalapenos, seeded (for less spice), finely diced

1 avocado, diced

1 bunch cilantro, chopped

Treeline Bloody Mary Mix of your choice

4 limes, juiced

2 lemons, juiced

Salt & pepper to taste


  1. Combine all ingredients except Bloody Mary mix in a large glass bowl.
  2. Cover with plastic and place in refrigerator for at least 4 hours.
  3. Once shrimp is pink in color, pour Bloody Mary mix over the mixture, just to gently cover it - it should be chunky with a light sauce.
  4. Serve with tortilla chips and garnish with additional cilantro.

Spring Risotto with Peas & Asparagus

Ingredients

3/4C Acquerello Rice

3 C Vegetable Broth

1/2C Dry White Wine

1/2 lb Asparagus, sliced

1 Garlic clove, minced

2 tsp Italian (flat-leaf) Parsley

2 tsp Lemon Zest

1/3 cup Petite Frozen Peas

1 Medium White Onion, small dice

1 t Maldon Sea Salt

1/2 t Pepper

1 t Lemon Juice

1 t Olive Oil

6 t Unsalted Butter, divided

Parmesan Cheese to taste


  

  1. Bring vegetable broth to a boil in a small sauce pan; cover      and keep warm.
  2. Melt 4 tsp butter in a medium-sized saucepan set over      medium heat. Add the onion, salt, and pepper, and cook for 3-4 minutes,      stirring occasionally. Add the garlic and cook for another 2 minutes.
  3. Add the rice and cook for 2-3 minutes, stirring      occasionally. Add the wine and cook until almost all the wine is absorbed,      about 2 minutes.
  4. Add ½ cup of the hot vegetable broth and cook, stirring      occasionally, until almost all of the broth has been absorbed – this will      take about 3 minutes. Repeat this process until the risotto is slightly al      dente. [Note: you may not need to use all of the broth.]
  5. While the risotto is cooking, prepare the asparagus. Put      the asparagus into a microwave-safe bowl and add the olive oil and a pinch      of salt. Stir well and cover the bowl with a microwave-safe plate. Cook on      high power for 2 ½ minutes, stirring halfway through.
  6. Transfer the asparagus to a plate and add the peas to the      bowl. Microwave the peas uncovered on high power until they are just      defrosted, about 45 seconds. Do not overcook or they will shrivel up.
  7. Combine the lemon zest and parsley in a small bowl and set      the mixture aside.
  8. When the risotto is done, remove the pot from the heat and      add the remaining 2 teaspoons of butter. Stir well until the butter is      melted and evenly distributed. Add the asparagus, peas, and lemon juice      and stir to combine.

Divide the risotto evenly among two plates. Top each plate with grated Parmesan cheese and the parsley-lemon mixture. Serve immediately. 

Summer Marinara Sauce

Ingredients

2 Cans Mutti Tomato Pulpa

3/4C White Onion, diced

2 Cloves Garlic, minced

1/2C Dry White Wine

1-2t Fresh Rosemary

1-2t Fresh Oregano

1-2t Fresh Basil 

Salt & Pepper to taste

1/4C Olive Oil 


  1. Heat Olive Oil on Medium Heat in 10” saute pan.
  2. Add onion and cook until soft (3-4 minutes).
  3. Add the garlic and cook until fragrant (1-2 minutes).
  4. Add the white wine and reduce liquid, 3-5 minutes.
  5. Add Mutti Tomato Pulpa.
  6. Simmer for 15-20 minutes.
  7. Add salt & pepper to taste.
  8. Add fresh herbs.
  9. Adjust seasonings to taste. Add more wine (or water) if sauce is too thick, add Mutti Tomato Paste if sauce is too thin.
  10. Serve with your favorite pasta.