Recipe Type: Bake, Basil, Cake, Citrus, Dessert, Gourmet, Herb, Kidney Friendly, Kosher, Lemon, Passover, Spring, Vegetarian
Ingredients: 1 (4- by 1-inch) strip fresh lemon zest, 1 1/2 cups water, 1 1/4 cups sugar, 1 cup chilled heavy cream, 1 stick (1/2 cup) unsalted butter, softened, plus 1 1/2 tablespoons, melted, 1 tablespoon finely grated lemon zest, 1/2 cup fresh lemon juice, 1/4 teaspoon salt,2 tablespoons fresh lemon juice, 2/3 cup plus 1/4 cup sugar, 3 large eggs, separated, at room temperature for 30 minutes, 3/4 cup matzo cake flour plus additional for dusting, 8 large fresh basil sprigs, Garnish: small fresh basil leaves, Special equipment: a muffin pan with 12 (1/2-cup) muffin cups
This information is per serving.
Grilled Lamb Leg
As I mentioned in my last post, the first half of January...more
A few days over the past couple of weeks, the weather has cleared...more
This last push before Christmas always gives me a surge of energy. ...more
Photos Recipe Make the caponata: In a heavy skillet heat 2 tablespoons of the oil over moderately high heat until... more
Orange Poppy Seed Cake
Photos Recipe Combine 1/4 cup water, cilantro, sliced jalapeno, lime juice and...
Photos Recipe Soak skewers in water 30 minutes. Pound garlic, chile, and...
Photos Recipe Chill two small plates for testing jam. In heavy 5-quart...
Copyright © 2017. Science of Cooking