Over The Lemon Basil Moon Recipes

MOON PIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
• Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
• Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
• Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
• For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
• Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
• Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.

BAKED PARMESAN CARROT FRIES WITH LEMON-BASIL AIOLI

Steps:

• For the aioli: Combine the mayonnaise, basil, lemon zest and juice and garlic in a blender and blend until almost smooth. Season with salt. Transfer to a bowl and refrigerate until ready to serve.
• For the carrot fries: Preheat the oven to 425 degrees F. Fit a large baking pan with a wire rack and spray the rack with cooking spray.
• Mix together the panko, Parmesan, parsley, cayenne and 1/2 teaspoon salt in a wide shallow bowl. Whisk the milk and eggs together in another shallow bowl.
• Toss the carrots with the flour. Working with a few carrots at a time, shake off the excess flour, then dip them in the egg. Let the excess egg drip off, then toss them in the panko mixture, patting them so the crumbs adhere. Arrange them on the wire rack in a single layer.
• Spray the coated carrots thoroughly with cooking spray, then bake until golden brown and crisp-tender, 10 to 15 minutes.
• Serve the carrot fries with the aioli for dipping.

LEMON AND BASIL EGGS OVER FOCCACIA

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top off the foccacia and hollow out the bread inside. Tear the top of the foccacia and the inside bread into 1-inch pieces and save for the egg mixture. Brush the inside of the foccacia with the Meyer lemon olive oil. Place on a baking sheet and toast for 10 minutes.
• Meanwhile, in a large bowl, whisk the eggs. Add the basil, cheese, salt, pepper, and milk. Whisk lightly. Stir in up to 4 cups of the bread pieces.
• Carefully pour the egg mixture into the toasted foccacia bottom. Return to the oven and bake until the eggs have cooked, about 35 to 40 minutes.
• Cut the baked foccacia into 6 to 8 pieces and serve immediately.