Sicilian Citrus Pesto

 

Tomorrow is release day for Frances Mayes’ (of Under the Tuscan Sun fame) new cookbook, released via Abrams Books, Pasta Véloce: Irresistibly Fast Recipes from Under the Tuscan Sun. There’s a lot to like about this book, but what I found particularly fascinating were all of the recipes for pesto. I love pesto so much that I could eat it with a spoon. Her book has not only the basic version, walnut and pistachio versions, but also olive pesto, and this bright and delicious citrus version. I like to add lemon juice to pesto, but it never occurred to me to add orange juice or lime juice, much less all three together. This pesto has the freshest taste of any that I’ve tried. It is bright and refreshing, and, as such, so perfect for summer.

Sicilian Citrus Pesto
Makes about 1 cup

2 c. lightly packed fresh basil leaves
2 cloves of garlic, quartered
½ t. coarse salt
3 T. fresh orange juice
2 T. fresh lemon juice
1 T. fresh lime juice
2 T. sliced almonds
3 T. extra-virgin olive oil
½ c. grated Parmesan Reggiano cheese

In a food processor combine the basil, garlic, salt, orange juice, lemon juice, lime juice, and almonds. Pulse four or five times. Then, with the machine on, add the olive oil, then the cheese. Scrape down the inside of the processor with a spatula. Pulse about 10 times until the pesto is coarsely chopped.

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 Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.

Pixie Tangerine Vanilla Bean Ice Cream

 

You know that summer’s coming when I go downstairs to the belly of the beast for the sole purpose of excavating the insert for the ice cream maker, bringing it upstairs to the freezer in the kitchen. Generally, I wait until June to make ice cream, but a recipe that I found on the Melissa’s Produce website lured me in, and I had to try it. Citrus-y, creamy, and delicious, this tastes like the Creamsicles from my youth. If you enjoyed them as much as I did, this is a must make.

Pixie Tangerine Vanilla Bean Ice Cream

Slightly adapted from Melissa’s Produce

 2½ c. heavy cream

½ c. whole milk

2/3 c. granulated sugar, divided use

2 Melissa’s Vanilla Beans, split lengthwise

½ t. pure vanilla extract

2 T. Pixie Tangerine zest

4 egg yolks*

½ c. Pixie Tangerine juice

½ t. pure orange extract

 Into 3-quart saucepan, place cream, milk, and 1/3 cup of sugar.

 Scrape the seeds from the vanilla beans into the saucepan and drop in the vanilla bean pods. Stir in the vanilla extract and the tangerine zest. Heat over medium- low heat, stirring often, until small bubbles appear around the edge of the pan; remove from heat.

 In a small bowl, whisk the egg yolks with the remaining sugar until smooth, like a ribbon.

 While whisking, pour some of the scalded liquid into the egg mixture, continuing to whisk all the while. Add that back to the scalded liquid in the saucepan and cook over low heat until it is thick enough to coat the back of a spoon.

 Strain mixture into a bowl and stir in the tangerine juice and orange oil.

 Place the mixture in the refrigerator and chill completely.

 Place in an ice cream maker and freeze according to the manufacture’s directions.

 *Use the egg whites to make this White Almond Cake.

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Spicy Winter Simmer

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I live in a part of the country where summers are hot with high humidity. During the summer I curse the humidity; during the winter I sorely miss it. I noticed the other day how dry it was in the house. Plants were looking wilted, my skin was looking worse, and it was time to start adding some humidity into the air. If you find yourself in a similar situation, this is a delightful, easy, and fragrant way to add humidity and warmth to your home. You will also find that the addition of the lavender buds can contribute to a sense of calm and well-being. Use the recipe below to turn your home into a fragrant and welcoming spa-like space. Don’t feel as though you have to stick to the measurements, feel free to add more or less of any of these ingredients to suit your own desires.

 Spicy Winter Simmer

1 medium orange, sliced
2-4 cinnamon sticks
1 T. whole cloves
1 T. dried lavender buds, preferably French

 Place ingredients into a 4-quart saucepan; bring to a boil, and then reduce heat to a simmer. Add water throughout the day as needed. Inhale and enjoy.

 

 

Salted Margarita Pie

Have you noticed that I complain a lot about the weather? If you haven’t, then brace yourself, because I’ve got a whole lot of sweaty anger heading your way. Let me first say that I am not a fan of summer. All of the other seasons suit me just fine, but summer, no. It’s not that I don’t attempt to get into the spirit of things, I do. I plant things and eagerly watch them grow, I get outside and grill, I dine alfresco as often as possible, and I try, I really, really try to enjoy that season. But the fact is, I don’t. I particularly don’t this year when we went straight from January into the middle of August, temperature-wise. We hit the 90° mark in early May and have not left it since. Hot weather makes me crabby. I don’t mind the cold, there’s always more that I can put on to warm up in winter, as I’m sipping boozy cocoa in front of a cheery fire, reading a good book. In summer, well, there’s only so much you can take off before somebody reports you to the police.

Where am I going with this, you may ask? Well, I’ll tell you. Many margaritas have been consumed in this house since early May. Generally, that’s a drink I reserve for Mexican restaurants in late August, but now, I keep a pitcher of them at the ready in the fridge. I have come to enjoy that citrus-y goodness so much that I decided to turn it into a cool and refreshing pie.

There are a lot of recipes around for Margarita Pie, and I studied those before I came up with this one. My new favorite crust, for just about anything that calls for a crumb crust, is pretzel. I love the sweet and salty combination, and it works beautifully here. I also decided that most of the margarita pie recipes didn’t have enough alcohol in them to suit me, so I upped that a bit as well. I also added the zest of a lime, and what margarita doesn’t have salt on it? So I added that as well. Here is my version of Margarita Pie. It is cool, and refreshing, and somehow makes summer seem not quite as miserable as it really is.

One thing to note -- I piped whipped cream on top of this pie before putting it into the freezer to make it attractive, and because, who doesn’t love whipped cream? But, I would not do this again. It was clearly a matter of form over function because, with its lack of alcohol content, the whipped cream freezes firmer than does the pie. Therefore, while the pie is ready to consume straight out of the freezer, the whipped cream is not. I sent two pieces of pie home with my number one son the other day so that he and his wife could try it out. (I love having taste testers.) They loved the pie, but Christopher, my son, said that he didn’t wait for the whipped cream to soften; he just plucked pieces off and ate them separately from the pie. So, let this be a warning to you. If you plan to top your pie with whipped cream, don’t freeze that cream with the pie, dollop it on separately.

Salted Margarita Pie

1/2 cup unsalted butter
1/4 cup granulated sugar
1 1/4 cups crushed pretzels

1 14-oz. can sweetened condensed milk
1/3 cup of freshly squeezed key lime juice
2 ounces tequila
1 ounce triple sec
1 teaspoon freshly grated lime zest
4-6 drops green food coloring (optional)
2 cups whipped cream
Fleur de sel,* for garnish
Whipped Cream, for garnish
Lime zest, for garnish

Preheat oven to 350°F.

Put the pretzels into the work bowl of a food processor and pulse until they have been reduced to fine crumbs. Add sugar and melted butter, and pulse until combined. Press into a nine-inch pie pan. Bake in preheated oven for 10 minutes, remove from oven and allow to cool.

In a large mixing bowl whisk together condensed milk, lime juice, tequila, triple sec, zest, and food coloring (if desired). In a separate bowl whip cream to stiff peaks. Fold whipped cream into filling mixture. Pour into pie crust and freeze for a minimum of 4 hours.

Serve topped with whipped cream, a sprinkling of lime zest, and a sprinkling of fleur de sel.

*If you don’t have Fleur de sel you can use margarita salt.

PRINT RECIPE

If you prefer to enjoy your key lime juice in cheesecake form, then you must try this mouthwatering Key Lime Cheesecake.

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Delicious ABM Orange Rolls

 I am on a roll (if you’ll pardon the pun) with successful adaptations of bread recipes for the bread machine.  Still delighted with the success of the Ham and Cheddar rolls, I decided to work up something for breakfast.  I wanted something citrus-y and pleasantly sweet that would pair equally with hot or iced coffee or a glass of cold milk.  I found the original recipe in an issue of The Cottage Journal magazine and decided to give it a try.  Talk about perfection!  These delicious rolls, warm from the oven and topped with the zesty glaze, are bakery shop quality.  Melt-in-your-mouth fantastic, they also freeze beautifully so you can always have plenty on hand for guests, if, of course, you are willing to share.  My guess is that this recipe would also be wonderful replacing the orange oil and zest with lemon.  I'll let you know.

Delicious ABM Orange Rolls

Makes 12 rolls

3¼ cups all-purpose flour
¼ cup sugar
1 (¼-ounce) package rapid-rise yeast
1 teaspoon salt
¼ cup warm water

1 extra-large egg

1/3 cup butter, melted and cooled
½ cup sour cream
½ teaspoon orange oil (or extract, if you must)

2 tablespoons butter, room temperature

½ cup firmly packed brown sugar

2 tablespoons orange zest

Place the first 9 ingredients into the work bowl of your bread machine in the order suggested by the manufacturer.  Select the “dough” setting and press “start.”

Meanwhile, spray 12 muffin cups with nonstick cooking spray and make glaze:

Orange Glaze

Makes about ½ cup

2 cups confectioners’ sugar
1 teaspoon orange zest
3 to 5 tablespoons orange juice

In medium bowl, whisk together sugar, orange zest, and just enough orange juice, starting with the smaller amount, to reach desired consistency.

When the bread machine has completed its cycle, remove the dough to a floured surface and roll dough into a 15x8-inch rectangle. Spread with softened butter, then sprinkle evenly with brown sugar and orange zest. Starting at the long side, roll up dough tightly in a jelly-roll fashion. Place seam side down, and tuck ends under. Using a sharp knife, cut into 1-1/4-inch-thick slices. Squeeze together at the bottom so that the top pops up and place slices in prepared muffin cups.

Cover rolls with kitchen towel, and let rise in a warm place (85°), free from drafts, for 1 hour or until doubled in size (Check by pressing finger ½ inch into dough; indentation should remain.)

Preheat oven to 350°F.  Uncover rolls, and bake for 13 to 15 minutes or until golden brown. Remove rolls to a wire rack, and drizzle with Orange Glaze while warm.

This post is linked to:

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Foodie Friday

Mango-Citrus Sorbet

I am all about fall colors at this time of the year but, generally, in cooking and baking, it means something pumpkin-y and, frankly, I’m starting to get “pumpkin-ed out” (Oh, no!)  Not to worry, it probably won’t last.  In the meantime, though, I’m employing the use of other fall-colored foods and today broke out the mangoes.  Mangoes, you say?  In the fall?  Yes!  I know you probably think of mangoes as tropical and summery, but, this morning I made mango sorbet (had it for breakfast, don’t judge me, it’s fruit isn’t it?) and it was amazingly delicious.  The recipe is straight out of the Melissa's Everyday Cooking with Organic Produce Cookbook (I found stacks of them in the produce section of the local market).  It’s a book that I recommend highly because it has loads of novel recipes for every imaginable type of produce.  This delicious, healthy sorbet is going to be used as a part of an Indian meal, between courses, to help put out the spicy fire of the food (until I bring on more!).  Try it.  It is so easy and so very good!

Mango-Citrus Sorbet

YIELD: 8 Servings

½ cup water

½ cup sugar

3 large or 4 medium mangoes, peeled, seeded, and diced

Juice of 1 lemon, preferably Meyer

Juice of 12 orange, preferably Cara Cara

In a small saucepan combine water and sugar. Bring to a boil on high heat; boil for 2 minutes.  Cool and chill.

Puree mango in batches in blender or food processor fitted with the metal blade; fruit should be smooth and without any lumps.  Add chilled sugar syrup and juice and whirl until combined.

Process in ice cream maker according to manufacturer’s instructions.

Transfer to container.  Cover and freeze at least 5 hours or up to a week.  Place in refrigerator 20 minutes before serving to soften slightly.

Nutrition information (per 1 cup serving): 131 calories (less than 2 percent from fat), 0 g fat, 0 g saturated fat, 0 mg cholesterol, 32 g carbohydrates, 0.9 g protein, 14 mg sodium, 0.5 g fiber

 If you don’t have an ice cream maker, GET ONE!  Click here.

  It’s more than just for making ice cream; it makes slushies (Imagine pouring a can of your favorite soft drink into the machine and coming out with a slushy ten minutes later.), frozen margaritas to die for, and wonderful, good-for-you sorbets like this one.  Oh yes, it also makes sinfully delicious ice cream!

 This post is linked to:

On the Menu Monday

Key Lime Parfaits

Remember all of those key limes that I juiced and zested here?  They came in very handy when I needed a quick, delicious, and seasonal dessert for a summer lunch. It’s times like these when I’m grateful for my husband’s hoarding habits, particularly when it comes to issues of Gourmet Magazine and Bon Appétit.  This recipe hails from the latter and dates back to 1999.  Lime and citrus lovers will go crazy!

Key Lime Parfaits

3 tablespoons unsalted butter
3 tablespoons sugar
1/2 cup graham cracker crumbs
1 14-ounce can sweetened condensed milk
1/2 cup fresh lime juice
1 tablespoon grated lime peel
1 cup chilled whipping cream

Melt butter in heavy small skillet over medium heat. Mix in sugar and stir until bubbling, about 1 minute. Mix in crumbs; stir until color deepens, about 3 minutes. Turn out onto plate and cool.

Stir condensed milk, lime juice and lime peel in large bowl to blend (mixture will thicken). Using electric mixer, beat cream in medium bowl until firm peaks form; fold into lime mixture.

Place 1/4 cup lime mousse in each of six 8- to 10-ounce wine goblets. Top each with 1 tablespoon crumb mixture, then 1/4 cup mousse. Top parfaits with remaining crumb mixture. Refrigerate at least 1 hour and up to 4 hours.

NOTE:  I drizzled mine with blackberry syrup and garnished with a spritz of whipped cream, slice of lime, and lime zest.

This post is linked to:

Sweets for a Saturday

Seasonal Sunday

Lemon Pie Bars

Question:  How do you make an entire room full of people fall in love with you?

Answer:  Show up with a tray full of these delicious Lemon Pie Bars from The Back in the Day Bakery Cookbook.  It works.  Guaranteed!

I have a lot of cookbooks, so these days I check them out from the library before making a purchase.  This book got to me.  Unfortunately it got to a lot of other people as well; I’d have to keep turning it back in because some scoundrel kept putting it on reserve!  This “back-and-forthing” (and grumbling and muttering) went on for four times while my husband sat on the sidelines, a bemused look on his pastry-covered face.  A week after I reserved it for the fifth time, a box from Amazon showed up at the door, inside was this book and SprinkleBakes, a gift from my husband.  What a guy!  If you haven’t gotten this book yet, do it now.  Go ahead, click through and buy it, I’ll wait.  You will not be sorry, you’ll be in awe.  One recipe is better than the next, and my goal is to try them all.

This is the perfect summer dessert, cool and refreshing on a hot day, the zing of citrus certain to perk you up despite crushing humidity.

Lemon Pie Bars

For the crust

3 cups graham cracker crumbs (about 24 crackers)
12 Tablespoons (1 1/2 sticks) unsalted butter, melted
2 Tablespoons sugar

For the filling

1 cup heavy cream
2 teaspoons freshly grated lemon zest
1 cup fresh lemon juice
Two 14 oz cans sweetened condensed milk
6 large egg yolks

Fresh Whipped Cream (optional)

Position a rack in the middle of the oven and preheat to 350° F.  Grease a 9 X 13 inch baking pan and line with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.

To make the crust:  In a medium bowl, combine the graham cracker crumbs, butter, and sugar and blend with a fork until the crumbs are evenly moistened.  Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan.  Use a piece of parchment to press on the crust with the palm of your hands to make sure it is completely level.

Bake the crust for about 8 minutes, until lightly golden.  Let cool completely before adding the filling. Turn the oven temperature down to 325° F.

To make the filling:  In a large bowl, whisk together the heavy cream, lemon zest, lemon juice, sweetened condensed milk,  and egg yolks.  Pour the filling over the cooled crust.

Place the baking pan inside a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the smaller pan.  Bake for 20 to 25 minutes, until the filling is puffed at the edges and no longer jiggles in the center when the pan is tapped.  Remove the pan from the water bath and set it on a rack to cool for 1 hour, then refrigerate until cold.

Cut the bars into squares and serve chilled, with the whipped cream.  The bars will keep in an airtight container in the refrigerator for up to 3 days.

To make fresh whipped cream:

2 cups heavy cream

1/4 cup confectioner’s sugar

Using a stand mixer with the whisk attachment, whip the cream on medium until it starts to thicken.  Add the confectioners’ sugar and beat until the cream holds nice soft peaks.

This post is linked to:

On the Menu Monday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

What's Cooking Wednesday

Foodie Friday

Sweets for a Saturday

Sunday's Best Party