Citrus Cream Cheese Cookies

citrus cream cheese cookies

Have you been to The Kitchn? I’ve been inspired to try out their wonderful recipes! Of course I had to tinker slightly with the recipe, I can’t help it!

Note: Super important that all your ingredients are room temp.
Also: I put my dough in the fridge for 20 mins before baking then returned it to the fridge between batches.

Citrus Cream Cheese Cookies
via: The Kitchn

1 cup (124g)Flour
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 cup (one 8-ounce/226g package) Cream Cheese (room temp)
1/2 cup (115g) Butter (room temp)
1 cup (191g) Sugar
2 teaspoons finely grated Lemon Zest
1 teaspoon Vanilla Extract
1 large egg

For the icing:
1 cup (130g) Powdered Sugar
2 tablespoons fresh lime juice
2 teaspoons Lime Zest

Preheat oven to 350°F.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter until smooth. Add sugar gradually, and mix until light and fluffy, scraping down the sides of the bowl as needed. Add zest, vanilla, and egg. Beat to combine. On low speed, add the dry ingredients and mix until just combined. Do not over-mix. If batter seems loose or warm, chill in the refrigerator until firm.

Drop tablespoonfuls of batter onto parchment-lined baking sheets, spacing 2-inches apart. Use a small ice cream scooper for uniform cookies (and to make it easy).

Bake for 12 to 15 minutes, rotating the pan halfway through, until barely golden on the bottom. Do not over-bake! Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Once the cookies are cool, whisk together the powdered sugar and lemon in a small bowl. Use a spoon to drizzle the icing over the cookies.

Print this recipe? Citrus Cream Cheese Cookies

Lemon Orzo Salad

Lemon Orzo Salad

It’s a seriously easy, but flavorful, side dish!

Lemon Orzo Salad

1 lb. box Orzo Pasta
1/2 cup (20g) Fresh Parsley (finely chopped)
1/3 cup (13g) Fresh Dill (finely chopped)
10 oz. crumbled Feta Cheese (optional)

Cook pasta in a large pot of salted boiling water for 10-12 minutes or until tender.
Drain and set aside to cool.
Once cooled, add the parsley, dill, feta and dressing.
Stir to combine thoroughly.
Refrigerate until ready to serve.

Lemon & Garlic Dressing
Zest and Juice of 2 Lemons
1/3 cup (78ml) Red Wine Vinegar
1 cup (236ml) Olive Oil
1 clove Garlic (finely chopped or grated)
Salt & Pepper

Whisk together all the ingredients until emulsified.

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Pork Tenderloin Piccata

Pork Lion Piccata

Yes it’s a twofer! Two pork loin recipes in one day! So exciting, I know.
You can choose to bread the meat or not, no biggie.

Pork Tenderloin Piccata

2 lb.(900gr) Pork Tenderloin Medallions
Salt & Pepper

1 cup (124g)Flour
2 Eggs
2 cups (241g) Breadcrumbs
2 tablespoons Dry Italian Herb Mix
1/2 cup (118ml) Canola Oil (for frying)

2 tablespoons Butter
Zest and Juice of 2 Lemons
1/2 cup (118ml) White Wine
1 cup (236ml) Chicken Stock
2 tablespoons Capers
1/2 cup (118ml) Heavy Cream
1 tablespoon chopped Fresh Parsley

Cut your pork loin into about 1/2 inch (1cm) medallions. Place your pork between two pieces of plastic wrap or parchment paper and pound until very thin. Season with salt and pepper.

If dredging, place the flour, eggs and breadcrumbs into separate containers. Mix the Italian herbs with the breadcrumbs.

Dredge the pieces of pork, first in the flour, then the eggs, finally, the breadcrumbs. Set aside on a sheet tray covered in parchment while you complete the rest.

If you’re not breading the meat, add 2 tablespoons of butter to a large saute pan and cook over medium high heat about 2 minutes a side. Set the meat aside while you make the sauce.

Heat the oil in a large saute pan over medium high heat. Add the breaded pork to the pan a few at a time so as not to crowd the pan. Cook the meat 2-3 minutes a side or until the breading is golden brown. Set the finished pieces aside while you finish the rest.

Wipe or pour the frying oil out of your pan and replace on the stove. (you can use a separate pan for frying and sauce making…but why?)

Reduce the heat to medium and add the butter, white wine, chicken stock, lemon juice and zest.
Stir and bring to a simmer.
Add the capers and heavy cream. Simmer and reduce about 7-10 minutes until thickened.

Pour the sauce over the meat and serve with parsley sprinkled over.

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Lemon Madeleines

Lemon Madelines

The batter needs to sit in the fridge overnight, however, that’s perfect for early morning baking. Simply stagger out and pour a cup of coffee while the oven preheats. 15 minutes later you have these lemony crisp delights.

Lemon Madeleines
1 1/2 cup (200g) Flour
2 teaspoons Baking Powder
Pinch of Salt
The Zest of One Large Lemon
1 1/2 sticks (200g) Butter (Melted & Cooled)
2 tablespoons Honey
1/4 cup (60ml) Milk
3 Large Eggs
2/3 cup (130g) Sugar

Mix the flour, baking powder, lemon zest and salt. Set aside.
Melt the butter on high in the microwave for about 1 minute then set aside to cool for about 5 minutes.
Add the honey and the milk to the melted butter and stir to combine.
In large bowl add the sugar and the eggs. Whisk (hand or electric) until light in color and fluffy.

Beat the butter mixture into the egg mixture, combine well.
Fold one half of the flour mixture into the egg/butter mixture. Fold the other half into the batter.
Cover and refrigerate for overnight.

To Bake:
Preheat the oven to 375f/190c
Butter and flour a madeleine pan. (I love Pam for Baking– butter and flour in one shot!)
Spoon 1 teaspoon full of batter into each of the shell forms.

filling the pan

It doesn’t look like enough, but it will fill the shell cup as it bakes.
Bake for 10-13 minutes.
I like my madeleines crisp and golden on the outside. In my oven that’s about 11-12 minutes baking time.
If you’d prefer yours to be lighter experiment with the baking time to see what your oven can do.

baked madelines

Invert the pan onto a cooling rack and give the bottom a little swat to de-pan. Allow to cool.
Serve with jam or as dessert with ice cream or stewed fruits.

Store at room temp covered with a tea towel (to keep them crispy) or in a air tight container.

Print this recipe? Lemon Madeleines

Lemon & Thyme Scones

lemon thyme scones

Lemon and Thyme Scones
2 cups Flour
2 tablespoons Sugar
2 tablespoons Baking Powder
1 teaspoon Salt
1 tablespoon Lemon Zest
1 tablespoon Fresh Thyme Leaves
1 1/2 sticks Cold Butter
2 large Eggs
1 cup Heavy Cream
Egg-wash (1 egg whisked with 1 tablespoon water)

Pre-heat Oven to 400 degree.

Cut the butter into cubes and set aside in the fridge to keep it cold.
In the bowl of an electric mixer add the flour, sugar, baking powder, salt, lemon zest and thyme.
Stir it together with the paddle attachment.
Add the cold butter cubes and stir until the butter is distributed into the flour and the size of peas.
Mix the eggs with the cream and pour into the flour and mix until you have a shaggy loosely incorporated dough.
Turn out the dough onto a floured surface and kneed until it holds together.
Pat it into a rough rectangle shape, about an inch thick.
Cut with a knife or with a cookie cutter. Place onto a parchment lined baking sheet about 2 inches apart.
Brush with egg wash.
Bake for 20-25 minutes or until golden.
Cool then drizzle over Lemon Glaze.

For the Lemon Glaze:
1 1/2 cups Powdered Sugar
2 tablespoons Lemon Juice
1 teaspoon Cream
Mix together well.
Drizzle over scones and allow to set for 5 minutes.

Gnocchi with Brown Butter Sauce

You know what you should do with the leftover potatoes you bought for Thanksgiving? Gnocchi, that’s what!

gnocchi w butter sauce

Gnocchi with Brown Butter Sauce

2 large Russet Potatoes
1 Egg
1 to 2 cups Flour
Salt and Pepper
pinch Nutmeg

Peel and cut the potatoes into small chunks. Cook the potato in boiling water until soft. Drain and allow to cool.
When cool, add the potato, egg, salt, pepper and nutmeg into a bowl.
With a fork mash together the potato and egg until it forms a soft mixture.
Now add the flour a little at a time and mix until it forms a smooth soft dough.
You might need more flour or less depending on how wet your potatoes are. I like to mix with my hands to really get a feel for when I should stop adding flour.
Liberally flour your work surface and turn out your dough. Kneed gently to form a ball.
Add as much flour as necessary so the dough won’t stick to your hands or the work surface.

gnocchi making

Cut the ball of dough into fourths.
Gently roll the dough pieces into a log about an 1/2 inch in diameter.
Cut the log into rough inch or so pieces.
You can roll the pieces with a fork cradled in the palm of your hand for a traditional touch.
Place the gnocchi onto a parchment covered sheet pan.
At this point you can place the sheet pan in to the freezer and freeze the gnocchi. Place in a zip top bag once frozen.

Bring a large pot of salted water to a boil. Add the gnocchi and cook for about 2 minutes or until they float to the surface of the water.

For the Brown Butter Sauce:
4 tablespoons Butter
1 tablespoon Lemon Zest
2 tablespoons Fresh Herbs
In a saute pan over medium high heat melt the butter and cook until it turns a golden brown color.
Add the lemon zest and fresh herbs.
Toss the gnocchi in the saute pan to cover with the sauce.
Serve immediately.

Broiled Fish with Butter & Lemon

Broiled Trout

How to get the fish cooked nicely without the skin (the best part) going all flobby?
This way please….

Broiled Fish

2-4 Fish Fillets (Trout or Salmon)
3 tablespoons Olive Oil
Salt & Pepper
For Serving:
Fresh Lemon Juice
Fresh Herbs

Place the oven rack about 3-4 inches away from the heating surface. Pre-heat oven Broiler for about 5-10 minutes.

Coat the fish, flesh and skin sides, with the oil and sprinkle with salt and pepper. Arrange skin side up on a foil lined baking sheet.
Place the fish into the broiler for about 5-8 minutes depending on the number of fillets and thickness of the fish.
Set the timer, don’t wander off, or you’ll have really crispy skin in the form of blacked charcoal.

When the skin is crisp and golden take from the oven and tear over the fresh herbs, add a dab of butter onto each fillet and serve with a final squeeze of lemon.