49311 rose ice meyer zest Recipes

white sugar, eggs, meyer lemon juice, butter, melted, pastry shell, unbaked

lemon tea cookies (such as trader joe s meyer lemon cookies), crushed, butter, melted, fresh blueberries, white sugar, cornstarch, mascarpone cheese, lemon curd

meyer lemons, chopped english hothouse cucumber, sliced scallions, divided, serrano chile (with seeds), finely chopped, sugar, kosher salt, skinless, boneless chicken thighs, cut into 1 1/2 pieces, freshly ground black pepper, chopped fresh cilantro, plain whole-milk yogurt, vegetable oil, garlic cloves, coarsely chopped, cracked coriander seeds, turmeric (optional)

unsalted butter, cubed and at room temperature, plus more for the pan, cake flour, sifted, plus more for the pan, fresh cranberries (can use frozen cranberries, thawed), granulated sugar, whole milk, eggs , plus 2 egg yolks, vanilla extract, grated meyer lemon zest, baking powder, salt, granulated sugar, meyer lemon juice, sugar

chicken breast halves, boneless and skinless (or 4 4-ounce breasts), kosher salt, fresh ground black pepper, all-purpose flour, unsalted butter, divided, sauvignon blanc wine (or other crisp white wine like pinot grigio), chicken broth , fat-free and lower sodium, fresh meyer lemon juice (about 3 lemons), capers, rinsed and drained, fresh flat-leaf parsley, chopped

sugar , plus, sugar, divided, all-purpose flour, salt, whole milk, eggs, separated, fresh meyer lemon juice or 1/3 cup regular lemon juice, grated lemon peel, chilled creme fraiche or 1 (8 oz) container sour cream

butter, room temperature, sugar, eggs, room temperature, fresh lemon juice (meyer lemons), salt, all-purpose flour, reduced-fat milk (2 percent), fresh raspberry

water, sugar, meyer lemon juice (12 or so meyer lemons, depending on size), zest of two meyer lemon

fresh meyer lemon juice, olive oil, kosher salt, fresh ground black pepper

tequila, cointreau liqueur, meyer lemon juice, simple syrup (1 part water, 1 part sugar), lemon rind, for garnish

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

grated meyer lemon zest, meyer lemons (do not substitute standard lemons), unbleached cane sugar, unbleached flour, salt, eggs, separated, whole milk, at room temperature (for best flavor use whole milk or a combination of milk, half and half and or or heavy cream for ext), unsalted butter, melted and cooled slightly, real whipped cream, meyer lemon zest, lemon verbena leaves or mint leaf

all-purpose flour, light-brown sugar, coarse salt, cold unsalted butter, meyer lemons, cut into paper-thin slices, ends discarded, all-purpose flour, baking powder, baking soda, coarse salt, unsalted butter, room temperature, plus more for pan, granulated sugar, grated meyer lemon zest (from 4 to 5 lemons), eggs, pure vanilla extract, sour cream, sugar, meyer lemon juice

active dry yeast, unbleached all-purpose flour, warm water (105 degrees to 155 degrees f), sugar, salt, extra-virgin olive oil, meyer lemon, thinly sliced, prosciutto, freshly grated mozzarella cheese, freshly grated parmigiano, baby arugula leaf, extra virgin olive oil