Lemon Cumin Butter Recipes

Steps:

• In a saucepan over medium heat, combine sugar, cornstarch, and lemon zest. Stir in water and lemon juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
• Remove the sauce from the heat and stir in the butter. Serve warm.

Steps:

• Melt butter with cumin. Strain if desired and stir in lemon juice and salt to taste.

Steps:

• Stir chicken broth, lemon juice, lemon zest, butter, and salt together in a saucepan; bring to a boil. Add couscous to the liquid and stir to coat completely. Place a cover on the saucepan, remove from heat, and let couscous soak in hot liquid until the moisture is mostly absorbed, about 5 minutes.
• Fluff couscous with a fork. Stir pimento peppers, pine nuts, and parsley into the couscous.

Steps:

• Sift flour and baking soda together and set aside.
• Beat sugar and butter together until light and fluffy.
• Gradually beat in egg yolks, lemon zest and cumin.
• Fold in flour mixture to form a soft dough.
• Shape into a 2" cylinder, wrap, and freeze until hard.
• Preheat oven to 325°F
• Line a baking sheet with parchment paper.
• Unwrap dough and cut into 1/4" slices.
• Place on baking sheet, leaving room to spread.
• Bake until firm to the touch, about 10 minutes.
• Cool on wire rack.

Steps:

• Preheat oven to 425°F.
• In a small bowl stir together 3 tablespoons butter, cilantro, zest, cumin, salt, and pepper until combined. Trim necks of poussins flush with bodies if necessary. Rinse birds inside and out and pat dry. Beginning at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Divide seasoned butter into 4 portions. Using a teaspoon put 1 portion of butter under skin of each breast half. Spread seasoned butter evenly under skin by pressing outside of skin with fingers. If desired, tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or skewers.
• Arrange birds in a flameproof roasting pan just large enough to hold them. Melt remaining tablespoon butter. Brush butter onto birds and season them with salt. Roast birds in upper third of oven 45 minutes, or until an instant-read thermometer inserted in meatiest part of inner thigh registers 170°F.
• Transfer birds to a platter and loosely cover with foil to keep warm. Add wine to roasting pan and deglaze over moderate heat, scraping up brown bits. Remove pan from heat and skim fat from sauce.
• Serve poussins with sauce.