Showing posts with label Lemon. Show all posts
Showing posts with label Lemon. Show all posts

Monday, July 15, 2019

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 
Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 
 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert





 Thank you for stopping by today!






Blueberry Lemon Naan Bread Appetizer

Yield: 10-15
Author:

ingredients:

Creamy Topping
  • 12 ounces Cream Cheese, softened
  • 6 tablespoons Sour Cream, softened
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Blueberry Sauce
  • 1/2 cup Sugar
  • 1 teaspoon Lemon Zest
  • 1 pint fresh Blueberries
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Water
  • 1 tablespoon fresh Lemon Juice
Additional Items Needed
  • Naan Bread Dippers
  • additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

  1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
  2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
  3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
  4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
  5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
  6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
  7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.
blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert
appetizer, dessert, starter, party food
Created using The Recipes Generator









 

Wednesday, August 9, 2017

Lemon Curd / #FarmersMarketWeek

Lemon Curd has been a part of cooking history for a long time now, since sometime around the late 19th century, and if you haven't yet made Lemon Curd, you might want to give it a try. It has a deep, but not overwhelming, lemon flavor that tastes fantastic when used as a simple spread over a piece of toast, or as fancy as the filling in a triple layer birthday cake. 
Lemon Curd is easy to make, and takes very little time. It keeps in the refrigerator for approx. 2 weeks, but it won't last that long!


Lemon Curd
(printable recipe at end of page)

1/3 cup Sugar 
2 teaspoons Cornstarch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 Eggs, beaten

Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
Add butter and stir.
Stir while it becomes thick and bubbly.
 Add half of the lemon mixture to the eggs. Stir.
Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Once you make this, you will wonder where it has been all your life! Lemon Curd has so many uses. It can be filling in a layer cake, it can be spread on biscuits or toast. It is awesome in puff pastry, parfaits and cookies. They are so many uses! How will you use your Lemon Curd? Tell me about it on my Instagram page!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.  

#FarmersMarketWeek - A week of #FarmFresh recipes

 
#FarmersMarket Wednesday Recipes

Chicken and Summer Veggie Tostadas by The Redhead Baker
Peach-Almond Mousse by Red Cottage Chronicles
Easy Creamed Corn by Feeding Big
Easy Zucchini Refrigerator Pickles by Simple and Savory
Fresh Applesauce by Palatable Pastime
Fresh Raspberry Streusel Muffins by Family Around The Table
Italian Sausage and Summer Vegetable Sheet Pan Dinner by Cooking with Carlee
Lemon Curd by The Freshman Cook 
Mom's Zucchini Bread by Books n' Cooks
Peaches & Cream Protein Smoothie by Tip Garden  
Quick Pickles by Bear & Bug Eats
Roasted Brussels Sprouts Carbonara by A Kitchen Hoor’s Adventures  
Roasted Eggplant with Tahini by Caroline's Cooking
Spicy Summer Squash Refrigerator Pickles by Culinary Adventures with Camilla



Thank you to Christie and Cynthia for hosting this fun, week long event!

You can find The Freshman Cook on these pages:


Lemon Curd

INGREDIENTS:


  • 1/3 cup Sugar
  • 2 teaspoons Cornstarch
  • 2 teaspoons Lemon Peel, finely shredded
  • 1/4 cup Lemon Juice
  • 1/4 cup Butter
  • 2 Eggs, beaten

INSTRUCTIONS:


  1. Use a medium saucepan and mix together the sugar, cornstarch, lemon peel and lemon juice over medium heat. Place beaten eggs in a medium bowl and set aside.
  2. Add butter and stir. Stir while it becomes thick and bubbly.
  3. Add half of the lemon mixture to the eggs. Stir.
  4. Pour all the egg mix into the pan with the rest of the lemon mixture. Cook and stir for 2 more minutes. Remove from heat. Cover with wax paper and cool.
Created using The Recipes Generator









Sunday, September 13, 2015

Grandma's Lemon Meringue Pie/#SundaySupper

Today at #SundaySupper we are honoring our grandparents by celebrating Grandparent's Day!
My grandmother passed away many years ago, but she was a wonderful cook, and I always remember her making Lemon Meringue Pie. I don't have the recipe that my Grandma used to make her creamy, luscious pie, but I found one that taste very close, and just a bite of one piece sent me back in time to another life! I love how food brings wonderful memories flooding back.  I think Grandma would like this pie!

Grandma's Lemon Meringue Pie

Monday, June 22, 2015

Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

It is officially summertime! So that means it is also lemontime! Which is why I have a Lemon Filled Mini Bundt Cake w/a Lemon Yogurt Glaze  for you today! These little bundts are yellow cakes stuffed with a ring of lemon curd, and topped with a lemon drizzle. Lemon is the perfect fruit to represent summer, don't you think?

lemon, bundt cake, mini bundt

Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

Thursday, January 19, 2012

Improv Challenge~Simple Lemon Pound Cake

This months Improv Cooking Challenge is upon us again!! This month our two products to use are  Lemon and Sour Cream. A lot of different recipes went thru my head. I thought about dips, certainly appropriate for all the football parties going on everywhere. I considered some type of bread, but I just wasn't sure. I finally decided on a Lemon Pound Cake that I have baked several times in the past.  It's a simple cake, and if you are a lemon lover, it's perfect!

Simple Lemon Pound Cake 
(adapted from Southern Living)
Ingredients:

1 cup Butter, softened
2 1/2 cups Sugar
6 large Eggs, separated
3 cups Flour
1/4 teaspoon Baking Soda
8 oz. Sour Cream
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
2 tablespoon Grated Lemon Rind
1/2 cup Sugar
Confectioners Sugar


Prep Work:

Preheat your oven to 325 degrees.
Make sure your butter is softened.
Separate your eggs, into 2 different bowls
 Mix your baking soda into the flour.
Grate your lemon rind.
Grease and flour pan.
Cream your butter on medium speed.
Add your sugar, and beat, still on medium for 4-5 minutes.
I don't have any pictures of this, but add your egg yolks only,
1 at a time, beating after each one.
Now, we are going to add flour and sour cream alternately.
Starting with the flour and baking soda mixture, 
add some to your butter mix.
I usually scoop 2 spoonfuls each time.
Let the mixer mix in the flour mix.
Add a spoonful of sour cream.
Alternate with each until it has all be added.
You don't have to stop the mixer each time, but you 
might want to when you are adding the sour cream.
You don't want to be hit by flying batter!
Because you started with the flour,
the last thing in should be the last of the flour.
Add your lemon extract and vanilla extract.
Add your grated lemon rind.
Mix well.
Now we are going to make meringue.
If you don't have another mixer, put your batter in 
a large bowl until you are done making the meringue.
In your bowl, add your egg whites. 
Beat until foamy.
While the whites are mixing, add the sugar,
1 tablespoon at a time, until the peaks are stiff.
Gently fold the meringue into the batter. 
Pour batter into prepared pan.
 Bake at 325 degrees for 1 1/2 hours.
Let cool on rack for 10 - 15 minutes, 
then remove from pan.
Sprinkle with confectioners sugar.
Cake can  be served warm or room temperature.
Enjoy!

Don't forget to check out what everyone else
made with Lemon and Sour Cream!!


Improv Challenge



Linking to these Great Parties:
Check 'em out!!