lemon

Lobster Risotto

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Lobster Risotto! Does anyone else smile when they hear the word “lobster”? To me, lobster looks good whenever someone is eating it. Think about it. In a restaurant you’re often draped with a disposable plastic bib that has a giant red lobster printed on it. Talk about drawing attention to yourself. “Look at me! I’m eating Lobstah! Bet you wish you were. More butter, please.” It doesn’t matter how big a mess you make, the bib gives you a pass. And just so you know, you can buy these on the internet, so the same feelings apply at home. I. Love. Lobster. 🦞

LOBSTER RISOTTO

Ingredients:

2 cups water

1 cup Arborio rice

1 tablespoon olive oil

2 tablespoons sea salt

2 6-ounce frozen lobster tails, thawed

4-ounce dry aged prosciutto , diced

1/2 cup frozen sweet peas, thawed

2 tablespoons unsalted butter, melted

Lemon wedge, for garnish

Fresh dill, for garnish

Instructions:

Make risotto according to instructions for rice cooker using water, Arborio rice, and olive oil. Meanwhile, bring a pot of water to a boil. Reduce heat to a soft boil and add sea salt. Drop lobster tails in one at a time. Cook the lobster for 5 minutes. Set a timer to avoid overcooking. The lobsters will be bright red when done. Using metal tongs and a large strainer, take the tails out of the boiling water. Set aside. When the risotto is done, transfer to a bowl. Add diced prosciutto and sweet peas. Mix gently. Divide the risotto into two serving bowls. Add lobster tails. Garnish with lemon wedge and fresh dill. Serve immediately with melted butter.

Rollin’ in Lobstah

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Rollin’ in Lobstah! Ever wonder why lobster is so popular? I find the mildly sweet, delicate flavor irresistible. If you’re preparing it at home in a state that is landlocked, a lot of resources are at your fingertips. Did you know you can order it from Maine and have it delivered in 24 hours? That’s golden. There are numerous websites that offer delicious lobster choices to conveniently keep on hand in the freezer. I buy lobster meat and lobster tails only. Forget the labor-intensive task of twisting the head, legs, and claws apart from the tail. Then again, I’ve been called “high maintenance”. To each his own.

ROLLIN’ IN LOBSTAH

Ingredients:

4 cups cooked lobster meat, cut into chunks

1/4 cup mayonnaise

1 1/2 tablespoons lemon juice

1/8 teaspoon sea salt

1/8 teaspoon white pepper

4 split-top brioche hot dog buns

4 tablespoons butter, melted and divided

1 tablespoon chives, thinly sliced for garnish

Fresh lemon wedges, for garnish

Instructions:

In a bowl, combine lobster meat, mayonnaise, lemon juice, sea salt, and black pepper. Gently toss to coat. Spread butter on the outer sides of each bun. Place the buns on a griddle over medium heat. Cook 2-3 minutes per side until golden brown. Divide the lobster mixture among the buns. Garnish with fresh chives and lemon wedges. Serve immediately with remaining butter.

Lemon Garlic Hummus

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Lemon Garlic Hummus! If you go crazy over hummus and veggies, here’s a variation that adds flavorful notes of citrus. The use of pink-colored Himalayan salt equals an added bonus of less sodium than table salt plus trace elements of healthy minerals like iron, which translates to protein that maintains good body chemistry. But that’s the boring news. The best part, in my opinion, is the guilt-free buttery taste of hummus. Discover how one creamy spoonful practically melts in your mouth. Then scoop away with crisp and zesty radish slices. It’s finger food on steroids.

LEMON GARLIC HUMMUS

Ingredients:

15-ounce can chickpeas, rinsed and drained, hulls removed

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1/8 teaspoon garlic powder

1/2 teaspoon pink Himalayan salt

2 teaspoons sesame oil

Paprika, toasted sesame seeds, for garnish

Radish slices, for serving

Instructions:

In a food processor, combine chickpeas, olive oil, lemon juice, garlic powder, pink Himalayan salt, and sesame oil. Press Pulse to blend until very smooth. If necessary, add a tablespoon of water to create a smoother consistency. Transfer hummus to a serving bowl. Garnish with a sprinkling of paprika and toasted sesame seeds. Serve with sliced radishes.

Jell-O Shots with Sugared Cranberries

Eating My Way Through the Holidays. Festive Food Gifts: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

Quasi Cherry Almond Macaroon Slab Pie

Eating My Way Through the Holidays. Festive Food Gifts: Quasi Cherry Almond Macaroon Slab Pie! Now that’s a mouthful. But truth-be-told when you’re talking about a dessert with mounds of plump cherry clusters, flaked coconut, and sliced nuts…well, nothing else will do. By transforming it all into a slab pie, portions become more manageable over traditional sliced servings. The crust is still flaky, even if there is less of it. Focus instead on a sweet treat with a single shot of Italian espresso or scoop of ice cream. It’s a perfect balance for the taste buds.

QUASI CHERRY ALMOND MACAROON SLAB PIE

Ingredients:

1 prepared pie crust

Ingredients for filling:

21-ounce can cherry pie filling

1/2 teaspoon cinnamon

1/8 teaspoon sea salt

1 teaspoon lemon juice

Ingredients for topping:

1 cup coconut, shredded

1/2 cup almonds, sliced

1/4 cup sugar

1/8 teaspoon sea salt

1/4 cup milk

1 tablespoon butter, melted

1/4 teaspoon almond extract

1/4 teaspoon coconut extract

1 egg, beaten

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Roll the prepared pie crust to fit the baking sheet. Trim the dough to only fit the bottom of the pan. If necessary, use the extra dough pieces to fill in the corners. Pinch to seal. In a large bowl, combine the cherry pie filling, cinnamon, sea salt, and lemon juice. Mix thoroughly. Spoon the filling onto the pie crust. Spread in a single layer. Bake for 20 minutes. Meanwhile, for the topping, fill a mixing bowl with the shredded coconut, sliced almonds, sugar, sea salt, milk, melted butter, almond extract, coconut extract, and beaten egg. Remove the slab pie from the oven. Spread macaroon topping over all. Return slab pie to oven, bake 25 minutes longer, or until bubbly and golden brown. Cut into slices. Serve with vanilla bean ice cream.

Lemon Curd Tarts

Eating My Way Through the Holidays! Holiday Food Gifts: Lemon Curd Tarts! Attention all lemon lovers. There comes a time in every woman’s life when she is in dire need of a sweet-tasting dessert. I have a secret that will blow your mind. Go halfway down the bakery aisle at your favorite grocery store and keep your eyes wide open along the top row of jars. In between the maraschino cherries and the blueberry pie filling is a small jar of gourmet lemon curd. Grab it fast. If you need to glance at the list of ingredients, be my guest. You’ll find lemon, eggs, butter, sugar, and usually tapioca starch as a thickening agent. All good stuff, in my opinion. Buy it, refrigerate it, and guard it like the holy grail. Read on and you’ll understand why.

LEMON CURD TARTS

Ingredients:

15-count box frozen phyllo shells, thawed

10-ounce jar lemon curd

1/2 pint fresh blackberries

Mint leaves, for garnish

Instructions:

Preheat oven to 350°. Remove phyllo shells from packaging. Place empty shells on a rimmed baking sheet. Bake 3-5 minutes until crisp. Allow shells to cool before filling. Rinse blueberries and pat dry with a paper towel. Place a dollop of lemon curd in each phyllo shell. Add a blackberry. Garnish with a mint leaf. Place the pretty lemon curd tart on a serving tray. Repeat with remaining shells until all are filled. Serve immediately. Refrigerate any leftovers.

Quality Lemon Butter

What’s Cooking in Gail’s Kitchen? Equal Measures: Quality Lemon Butter! Is it a thick custard to be eaten plain? Is it creamy butter for freshly baked bread? Or is it frosting for a scone? You decide. I smothered a blueberry muffin with this citrusy spread. But then again, I also topped my morning yogurt with it. Talk about versatility. You can improvise with this luscious lemon butter in just about anything. Well, except broiled lobster or corn on the cob. That might be disappointing simply because this particular lemon butter has a sweetness to it that makes it more like a dessert than a condiment. Think lemon curd and you’ll be on the right track. Now let’s get started.

QUALITY LEMON BUTTER

Ingredients:

3 eggs

1 egg yolk

1 cup sugar

2 lemons, grated peeling and juice

1/2 cup butter, melted

Instructions:

In the top of a double boiler over simmering water, combine eggs, egg yolk, and sugar. Stirring constantly, cook until mixture is thick and coats the back of a spoon. Do not allow mixture to boil as it will curdle. When mixture is thick, remove from heat. Add grated lemon peel, lemon juice, and melted butter. Stir well. Pour warm lemon butter into jars. Cover tightly and store in refrigerator.

Astoria Salad

What’s Cooking in Gail’s Kitchen? Equal Measures: Astoria Salad! A classic salad that never loses its popularity, made famous when served at the Waldorf Astoria Hotel over a hundred years ago, gives you the flexibility of turning it into a family favorite. Feel free to add sweet raisins or chopped celery. Some even use yogurt in lieu of a mayonnaise dressing. Be creative, be adventurous, or be satisfied and try my version first.

ASTORIA SALAD

Ingredients:

1 cup mayonnaise

1 tablespoon sugar

2 red apples, cored and sliced

1 tablespoon lemon juice

1 cup green grapes, seedless and halved

1 cup walnuts, broken into pieces and toasted

1/2 teaspoon sea salt

Romaine lettuce, torn

Instructions:

Whisk together mayonnaise and sugar until blended. Set aside. Core and slice red apples. Gently toss in lemon juice. Combine apple slices, green grapes, and toasted walnuts. Coat mixture with mayonnaise dressing. Serve on a bed of romaine lettuce. Sprinkle with sea salt.

X-tra Tender Marinated Chicken

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: X-tra Tender Marinated Chicken! Here is one recipe that definitely lives up to its name. Tender. And I mean “melt-in-your-mouth” tender. For variety, I have used the marinade ingredients but switched the meat between chicken and pork. Both with astounding results. Because I literally took the meat out of the freezer and popped it in the slow-cooker may be another reason the outcome was so effective. Do it first thing in the morning before you’re off and running. When you return home later on, the irresistible aromas will greet you at the door. For a finishing touch, flash fry the pieces (plus juices from the marinade) in an oiled iron skillet at high temperature for a minimal amount of time. The results will leave everyone singing your praises. You can thank me later.

X-TRA TENDER MARINATED CHICKEN

Ingredients:

2-3 pounds chicken

1/2 cup butter, melted

1 cup vinegar

1 cup orange juice

1/4 cup kosher salt

1 tablespoon oregano

1/2 teaspoon garlic powder

Oil for frying

Lemon and capers for garnish

Instructions:

Place chicken in a slow-cooker. Combine melted butter, vinegar, orange juice, kosher salt, oregano, and garlic powder. Pour over meat. Cover. If meat is frozen, set timer for four hours on High, then four hours on Low. If meat is thawed, set timer for eight hours on Low. When finished, using a tongs, transfer chicken to a platter. Reserve marinade. To “flash fry”, warm an iron skillet with 1 tablespoon of vegetable oil on medium heat. Add chicken. Do not overcrowd. Ladle a small portion of marinade juice over chicken. It will sizzle, so a screen lid is recommended. After 2-3 minutes gently turn juicy chicken to char the other side. Add oil to prevent meat from sticking. Repeat until all chicken is fried. This works well with boneless or shredded meat. Serve warm with assorted vegetables. Garnish with capers and lemon slices.