SALMON CAKES WITH LEMON-CAPER YOGURT SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 to 8 salmon cakes
Number Of Ingredients 20
Steps:
- Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the salmon with olive oil and season with salt and pepper, to taste. Grill until the flesh is cooked through and flakes easily with a fork, about 6 to 8 minutes on each side. Set aside to cool for 20 minutes.
- Patties: Using a fork, flake the salmon into 1/2-inch pieces and put into a medium bowl. Add the egg, chives, 1/2 of the crushed crackers, the corn, mustard, mayonnaise, capers, lemon juice, and lemon zest. Mix gently until just combined. Form the mixture into 2 1/2-inch diameter patties, about 3/4 inches thick. (If the mixture is too dry to form into patties, add extra mayonnaise, 1 tablespoon at a time,) Carefully coat the patties in the remaining crushed crackers and refrigerate for 1 hour. In a large nonstick skillet, heat the oil and butter over medium heat. Add the patties and cook until golden and crispy, about 7 to 8 minutes each side. Drain on paper towels.
- Sauce: In a small bowl, mix together the yogurt, capers, lemon juice, and lemon zest. Season with salt and pepper, to taste.
- Arrange the salmon cakes on a platter and serve alongside the sauce.
LEMON-MINT CAKE WITH LEMON SYRUP
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Fresh mint sprigs, for garnish
- Preheat oven to 350 degrees F. Butter and flour an 8-inch round cake pan.
- For the cake: In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
- In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
- Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean. Transfer the cake to a cutting board and allow to cool before slicing.
- For the syrup: In a small saucepan, combine the sugar, water, lemon juice, and lemon zest over medium heat. Bring to a boil, reduce the heat, and simmer until the sugar has dissolved, about 5 minutes, stirring occasionally, Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- To serve, spoon some of the syrup onto each small plate or shallow bowl and lay a slice of cake on top. Drizzle the cake with additional syrup and garnish with a small sprig of mint.
POUND CAKE WITH LIMONCELLO ZABAGLIONE
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the berries: Mix together the berries, lemon juice, limoncello and sugar in a medium bowl. Crush the berries gently, using the back of a fork. Set aside for at least 30 minutes to let the juices develop and the flavors mingle.
- For the limoncello zabaglione: Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat. In a heat-proof medium bowl that fits comfortably over the saucepan without touching the water, combine the egg yolks, limoncello, sugar, lemon zest and lemon juice. Using an electric mixer, beat on low speed until smooth and incorporated. Place the bowl over the simmering water and continue beating until a thick ribbon remains in the mixture when the beaters are lifted out, about 10 minutes. Remove the bowl from the saucepan and continue to beat for another 2 minutes to prevent the egg from cooking. Cool to room temperature.
- To serve, place a 3/4-inch-thick slice of pound cake on a plate. Top with a spoonful of the berries and a dollop of the zabaglione.
LEMON BUNDT CAKE WITH CHOCOLATE GLAZE AND CANDIED LEMON
Provided by Giada De Laurentiis
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside.
- For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray.
- In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate.
- For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake.
LEMON AND STRAWBERRY SUNDAES
Provided by Giada De Laurentiis
Categories dessert
Time 2h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
- Add the butter, ricotta and sugar to a large bowl. Beat the mixture with a hand-held mixer on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Fold the ingredients together with a rubber spatula until just combined. (Do not overmix.) Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. Remove to a rack to cool for 1 hour.
- For the assembly: Meanwhile, combine the berries, salt and 2 tablespoons sugar in a small bowl. Toss well with a fork to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. Whisk together the heavy cream, vanilla extract and remaining 2 tablespoons sugar in a separate bowl until soft peaks form.
- Dice 6 slices of lemon loaf, then divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.
LEMON TORTA CAPRESE
Provided by Giada De Laurentiis
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Place the butter and chocolate in a heatproof bowl fitted over a saucepan with some simmering water and melt until smooth. Cool slightly until just warm to the touch.
- Preheat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
- Place the egg whites in a medium bowl with the salt. Place the yolks in a slightly larger bowl with the granulated sugar. Using a handheld mixer, beat the whites on medium speed until stiff peaks form, about 2 minutes. Transfer the mixer to the bowl with the yolks and beat on medium speed until light, pale and fluffy, about 1 1/2 minutes. Using a rubber spatula, stir the chocolate mixture, almond flour and lemon zest and juice into the yolk mixture. In 2 batches, fold the whipped whites into the chocolate mixture. Pour the batter into the prepared pan and bake until puffed, golden brown and a toothpick inserted in the center comes out with just a few moist crumbs, about 45 minutes. Cool completely on a wire rack.
- Run a thin knife around the edge of the pan to release the cake. Remove the outside ring and dust the top with confectioners' sugar. Serve with soft whipped cream, if desired.
More about "giada lemon cake recipes"
LEMON MINT CAKE – GIADZY
From giadzy.com
Servings 8Category DessertAuthor Giada De LaurentiisTotal Time 1 hr 20 mins
GIADA'S CIAMBELLA CAKE – GIADZY
From giadzy.com
Servings 10Category Breakfast DessertAuthor Giada De LaurentiisTotal Time 1 hr 10 mins
GIADA DE LAURENTIIS USES THIS CHEESE IN HER LEMON POUND …
From sheknows.com
LIMONCELLO TIRAMISU | ITALIAN LEMON DESSERT - THIS …
From thisitaliankitchen.com
GIADA'S NEW & IMPROVED LEMON RICOTTA COOKIES – …
From giadzy.com
GIADA DE LAURENTIIS' 8 BEST VEGAN AND VEGETARIAN RECIPES
From salon.com
LEMON TORTA CAPRESE – GIADZY
From giadzy.com
LEMON MINT CAKE RECIPE: GIADA DE LAURENTIIS’ TAKE ON ANGEL …
From sheknows.com
GIADA DE LAURENTIIS' LEMON RICOTTA POUND CAKE | GLAZE, RECIPE, …
From facebook.com
LEMON RICOTTA POUND CAKE | ALEXANDRA'S KITCHEN
From alexandracooks.com
GIADA DE LAURENTIIS' TRADITIONAL ITALIAN CITRUS CAKE …
From sheknows.com
LIMONCELLO CAKE – GIADZY
From giadzy.com
THIS INA GARTEN CAKE IS MY FAVORITE LAST-MINUTE DESSERT
From simplyrecipes.com
GIADA DE LAURENTIIS SAYS THIS LEMON RICOTTA POUND CAKE IS HER …
From mashed.com
6 JUICY CITRUS RECIPES. TRY THIS EASY LEMON LOAF CAKE FIRST - LOS ...
From latimes.com
ITALIAN LEMON RICOTTA CAKE | LIGHT & MOIST RECIPE
From thisitaliankitchen.com
GIADA DE LAURENTIIS’ LEMON SPAGHETTI IS A RIDICULOUSLY EASY
From msn.com
MEYER LEMON RICOTTA POUND CAKE (VIDEO) - THE …
From theunlikelybaker.com
LIMONCELLO CAKE RECIPE (SUPER MOIST!) - MOM ON …
From momontimeout.com
GIADA DE LAURENTIIS' LEMON RICOTTA POUND CAKE RECIPE: EASY …
From sheknows.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love