LEMON ALMOND CAKE WITH LEMON GLAZE
Most lemon cakes rely on zest and juice for flavor. This one uses the whole fruit, pith and all, for an intense citrus flavor. There's also almond flour in the batter, which gives the cake a dense richness. If you can get Meyer lemons, use them here. Most likely the hybrid of a lemon and a mandarin, Meyer lemons, with thin skins and plenty of juice, are a bit sweeter and less acidic than regular lemons.
Provided by Melissa Clark
Categories cakes, dessert
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Butter and flour a 9-inch springform pan. Put 2 lemons in a medium pot and cover with water by at least 2 inches. Bring to a boil, partly cover pot, and let simmer for 40 minutes, or until very tender.
- Use a slotted spoon to transfer lemons to a bowl. Let cool. Use a spoon to break open lemons and remove the pits. Purée lemons in a mini food processor or blender, scraping down the sides frequently.
- Heat oven to 350 degrees. Zest remaining lemon into a medium bowl. (Save the rest of the lemon for glaze.) Stir in almond meal, all-purpose flour, baking powder and salt.
- Using an electric mixer, beat egg whites until very foamy. With the mixer still going, gradually beat in 1/4 cup sugar, continuing to beat until stiff peaks form. Slide beaten whites onto a large plate.
- In the same mixing bowl (you don't need to wipe it out), beat egg yolks and remaining 1 cup sugar until thick and pale, about 1 minute. Beat in lemon purée, almond meal mixture and almond extract. Using a rubber spatula, fold in melted butter.
- Fold a third of the egg whites into the yolk mixture to lighten it. Fold in another third until well incorporated. Finally fold in remaining egg whites, taking care not to overmix. (A few white streaks are O.K.) Spread batter into prepared pan.
- Bake until top of cake is well browned and it springs back when lightly pressed in the center, 45 to 60 minutes. Transfer to a wire rack to cool.
- When cake is almost cool but still slightly warm (after about 30 to 45 minutes), make the glaze. Juice the zested lemon into a bowl and stir in confectioners' sugar until you have a thick but pourable glaze (if it's too thick, stir in a few drops of water). Pour glaze over slightly warm cake and let cool completely.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 238 milligrams, Sugar 52 grams, TransFat 0 grams
LEMON CHICKEN ALMONDINE
Actually, this recipe has a lot of Dijon mustard in it as well, which goes very nicely with the lemon flavor. You can vary the amount of Dijon or garlic to your taste.The original recipe called for 6 chicken breasts, but I made it with 2 (just for my daughter and me) with the original amount of sauce. I thought this amount turned out to be perfect for just the 2 chicken breasts.(I probably like it saucy!) I'm sure you could double the recipe, although you probably wouldn't want to double the olive oil. If you are using a reduced salt chicken broth you might want to add a teeny bit salt. Cooking time includes marinating time.
Provided by Semra22
Categories Chicken Breast
Time 1h15m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Pound the chicken breasts to 1/4 inch thickness. Place in a shallow dish.
- Combine lemon juice, peel, Dijon, garlic, pepper, and olive oil. Pour over chicken, and marinate 1 hour, turning if necessary.
- Toast the almonds till they are golden brown, about 5 min on a baking sheet in a 350 degree oven, or in the microwave on a plate for about 3 minutes.Set aside.
- Drain chicken, reserving the marinade. In a large skillet over medium-high heat, saute the chicken till lightly browned and cooked through, about 5 min per side.
- Remove the chicken to a plate.
- Add reserved marinade and chicken stock to the pan, mixing together. Bring to a boil.
- Reduce heat to medium and stir in the cornstarch mixture, continuing stirring till thickened and smooth.
- Return the chicken to the pan and heat through, covering with sauce. Remove the chicken to a serving plate, cover with sauce and sprinkle with almonds.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
WEEKNIGHT LEMON CHICKEN BREASTS WITH HERBS
Boneless chicken breasts suffer a bad reputation, owing in large part to their propensity to dry out. The solution here is a lovely bath in an ample amount of olive oil, white wine and lemon, which seasons and tenderizes the chicken. Later, the marinade becomes an easy pan sauce once it cooks with the breasts. Use fresh herbs in the summer; in the winter, dried herbs will do the trick.
Provided by Jennifer Steinhauer
Categories dinner, easy, quick, weekday, weeknight, poultry, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season the chicken breasts all over with the salt and pepper. Transfer the chicken to a gallon-size resealable freezer bag. Add 1/2 cup olive oil and the remaining ingredients, press out the air and seal the bag tightly so the chicken is fully submerged. Massage the chicken through the plastic bag to evenly distribute the herbs. Let marinate in the refrigerator for 1 hour or up to 8 hours.
- In a large, deep skillet with a lid, heat the remaining 2 tablespoons olive oil over medium. Remove the chicken from the marinade, add to the skillet, then pour the lemons and marinade on top. Cook until the chicken is golden on one side, about 8 minutes. Turn the chicken, cover and cook over medium-low until chicken is cooked through, about 7 minutes. Serve chicken topped with lemons and sauce.
Nutrition Facts : @context http, Calories 593, UnsaturatedFat 31 grams, Carbohydrate 3 grams, Fat 40 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 6 grams, Sodium 681 milligrams, Sugar 1 gram, TransFat 0 grams
ONE HOUR LEMON ALMOND CHICKEN
An adopted recipe with asparagus, seasonings, and toasted almonds. The curry powder and almonds has great flavors to an otherwise ordinary chicken dish.
Provided by weekend cooker
Categories Chicken Breast
Time 55m
Yield 4 dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place asparagus in buttered 7x11 inch baking dish and set aside.
- Sprinkle chicken with seasoned salt.
- In a large skillet, saute chicken in margarine for 15 minutes.
- Spoon chicken strips over asparagus.
- In another skillet, combine asparagus soup, mayonnaise, milk, sweet red bell pepper, lemon juice, curry powder, ginger, and pepper and heat just enough to mix well.
- Spoon over chicken and sprinkle almonds over top of casserole.
- Bake uncovered at 350 degrees for 35 minutes.
Nutrition Facts : Calories 520, Fat 32.6, SaturatedFat 5.5, Cholesterol 89.1, Sodium 760, Carbohydrate 26.7, Fiber 6.6, Sugar 7.3, Protein 34.4
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