Tag Archives: citrus desserts

Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting

Posted on by October 8, 2018

Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting is a perfect cake. Funny enough, making it is how I spent my summer. Ok, not quite, but I rarely tweak a recipe over and over until it’s perfect these days. I rely on instinct, semi-homemade, go to favorites, and takeout if I’m being honest. But this summer I decided I wanted to make a perfect cake. Here it is: Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting. What is a Chiffon Cake and Why is it so Great? For me, a chiffon cake is the ultimate. Chiffon cakes rely on beating egg whites separately from the rest of ingredients to achieve an almost sponge cake like texture. I prefer the chiffon family to the sponge cake family because chiffon cakes don’t skip the fat. This chiffon cake uses butter a combination of butter and olive oil to achieve a best of both worlds taste and texture. I also layer citrus on citrus throughout this cake, sometimes in unexpected places. My Lemon Rosemary Chiffon Cake with Elderflower Glaze and Cream Cheese Frosting could use store bought buttermilk, but instead, I combine milk with lemon juice so … Continue reading →

Citrus Flowers with Spicy Pistachio Brittle

Posted on by February 7, 2015

I’m sure you have no need for this Citrus Flowers with Spicy Pistachio Brittle recipe. Afterall, I’m fairly certain I’m the only person on the planet who wants some sort of dessert every single night whether they went to the gym or not. Right? Cue eye roll. Because I don’t always do as I’m supposed to and go to the gym, or eat perfectly, I need to have recipes on hand that satisfy my dessert cravings without breaking the caloric bank so to speak. This is one of those desserts. The beautiful rainbow of citrus feeds your eyes and your taste buds, and the little hint of spice, salt and more from the pistachios helps you know you’ve had dessert. This dessert is also easy to whip up at a moment’s notice. Simply keep the extra brittle in a jar in the pantry and this time of year, in the height of citrus season, your fruit basket is probably full of oranges anyway, right? Win, win, win. A dollop of ricotta or crème fraîche on top makes my Citrus Flowers with Spicy Pistachio Brittle guest worthy. And it’s not like you need to save this one for virtuous only menus. It’s … Continue reading →

Key Lime Pie, two ways

Posted on by January 26, 2015

I blame my friend Erica, for this post: Key Lime Pie, two ways. Or I’m grateful to her, but I hold her personally responsible for the many hours that went into it? It’s been years in the making. It started in Key West with a quest for the best pie key lime pie. See, Erica and I don’t just relax and enjoy the rum drinks on vacation. No, we’re on a mission to suss out the best of the local cuisine. And of course, in Florida, one of your goals is the best Key Lime Pie. We went to all the bakeries and restaurants, we asked the locals, and we ate pie more times per day than is socially acceptable as we tried as many pies a possible. All we were able to conclude at the end of the trip? We really like key lime pie, we really hate disposable aluminum pans, and we both preferred whipped cream to meringue topping. We did technically pick out a favorite, but then the real test began. What Key Lime Pie to make at home? I tested MANY crusts and fillings and was finally able to recommend not a best pie, but two. … Continue reading →

Orange à la Norvegienne

Posted on by February 15, 2015

I was shocked that I’d never heard of Orange à la Norvegienne before. I mean, French cooking takes on a Scandinavian country? That’s my jam. So of course, I made Orange à la Norvegienne the very night I discovered it. And of course, I had to do a little something something to change it up. In this case, I used frozen yogurt to lighten it up, added a little fresh cheese to up the French factor and cardamom to up the Scandinavian factor, and tested out both oranges and grapefruits, the latter of which both Marc and I preferred. The end result is Citrus à la Swedican. Cute, right? And there was the added bonus of breaking out my kitchen torch. Other bonus of making Orange à la Norvegienne? You can make it as easy or challenging as you like. If you don’t want to spend the time to complicate the ice cream, plain vanilla is absolutely delicious. Final bonus, anytime you but out the flames and make meringue for your guests, they’ll be certain to be awed, even thought the reality is Orange à la Norvegienne is truly simple. Finally, if you aren’t up for the meringue, a little Coeur à … Continue reading →