You can make your own candied lemon, if you have the time. Use a zester to peel long strips of lemon zest and place in a saucepan with a thin, even covering of sugar and a little water. Boil for ...
I especially love her Lemon-Angel Cake Dessert, an irresistible blend ... until mixture coats the spoon (the stage when a sauce or custard is thick enough to form a film on the back of a spoon ...
and transfer the cake, still on its base, to a flat plate. To make the sauce, gently heat the raspberry jam, lemon juice and raspberry liqueur, if using. Serve each slice drizzled with a little of ...
For the crab cakes, you will need: For the lemon aioli, you’ll need ... Dijon mustard, Worcestershire sauce, and chopped green onions. After adding all the ingredients, I season the mixture ...
Correct seasoning adding more lemon juice. Place the carrot ... place the cakes on a heated flat plate and top each cake with a little dollop of tahini sauce and a light sprinkling of sumac.
A drizzle of tahini sauce conjures a nutty richness ... when Regina Schrambling adapted Jody Adams’s lemon-almond butter cake. A cross between a cake and a tart, it’s got a lemon-curd filling ...