LEMON PINE-NUT TART
Meyer lemons, sliced paper thin and macerated in sugar, are layered over a rich, slightly nutty cornmeal crust. The tart is sealed with a second crust, sprinkled with pine nuts, and dusted with confectioner's sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- In a shallow nonreactive bowl, combine lemon slices and granulated sugar. Cover with plastic wrap; let macerate in refrigerator at least 4 hours or overnight.
- Preheat oven to 350 degrees. In a medium bowl, lightly beat egg yolks and salt. Add lemon slices; gently toss to coat.
- On a lightly floured surface, roll out one disk of cornmeal dough to a 12-inch round. Fit dough into a 10-inch fluted round tart pan with a removable bottom, pressing gently into corners and sides. Trim edges with a sharp paring knife.
- Pour lemon filling into the tart shell, evenly distributing lemon slices. Dot with butter pieces. Roll out remaining dough disk. Carefully place it on the tart, pressing edges gently to adhere.
- Whisk together egg and heavy cream in a small bowl; brush mixture evenly over top of dough. Sprinkle tart with pine nuts, and chill 30 minutes.
- Place tart on a rimmed baking sheet, and bake until golden, about 40 minutes. Transfer to a wire rack to cool. Serve, sprinkled with confectioners' sugar.
PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS
For home cooks, the most useful recipe is the one that lets you feed many tastes with a single dish. This one starts out small -- pasta with butter and cheese -- but can be expanded with pine nuts, lemon zest, brown butter, bacon and herbs into something satisfying. This kind of "modular" meal, which everyone at the table can add to or subtract from, is a great family dinner solution. You prepare one tasty base element, like warm tortillas or pasta or salad greens. After that, it's about piling on -- or politely passing on -- all the garnishes at the table.
Provided by Julia Moskin
Categories dinner, easy, quick, weeknight, pastas, main course
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
- Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
- When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
- Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
- As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
- For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.
Nutrition Facts : @context http, Calories 937, UnsaturatedFat 20 grams, Carbohydrate 111 grams, Fat 40 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 17 grams, Sodium 597 milligrams, Sugar 10 grams, TransFat 1 gram
RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES
While the crispy, buttery lace cookies add addictive crunch to this dessert, they're not mandatory. The citrusy creaminess of this Italian-style lemon tart makes it an impressive finale all on its own.
Provided by Maialino
Categories Dessert Cookies Lemon Kid-Friendly Christmas Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 1 (10") tart and about 32 cookies
Number Of Ingredients 28
Steps:
- Make the crust:
- Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
- Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
- Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
- Preheat oven to 350°F.
- Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
- Reduce oven temperature to 275°F.
- Make the filling:
- Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
- Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
- Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
- Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
- Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
- Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
- Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
- Do ahead
- Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.
LEMON STARS
These light little cookies have a light, crunchy texture and a citrusy zing. Try stars for the Christmas season and chicks for Easter. -Jacqueline Hill, Norwalk, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 9 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract. Stir in sour cream and zest. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle., Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 23mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
LEMON PINE NUT TAGLIATELLE
Provided by Susan Herrmann Loomis
Categories Citrus Herb Nut Pasta Vegetarian Dinner Lemon Pine Nut Party Noodle Parsley Boil Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Mince the parsley and place it in a large shallow bowl. Add the oil, lemon zest, and pine nuts and mix until well combined. Season with salt, cover, and let sit for at least 2 hours at room temperature.
- 2. Bring a large pot of salted water to a boil over high heat. Add the tagliatelle, stir, and cook until it is al dente (tender but still firm to the bite), 1 to 1 1/2 minutes. Drain, reserving 1/2 cup of the cooking water.
- 3. Add the hot pasta along with the cooking water immediately to the prepared sauce and toss until the sauce is thoroughly distributed. Season with salt and pepper and toss again.
- 4. To serve, use two spoons and carefully scoop up the pasta, making sure to get pine nuts with each serving (see Note). Serve with lemon wedges if desired for squeezing atop the pasta.
- Note: The pine nuts tend to fall to the bottom of the bowl no matter how well you toss the pasta. Once the pasta is served, simply return to the bowl and evenly distribute the remaining pine nuts over each serving.
LEMON SABAYON TART WITH PINE-NUT CRUST
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 - 12 servings
Number Of Ingredients 8
Steps:
- Place the pine nuts with three tablespoons of sugar in a food processor and process until finely ground. Transfer to a bowl and mix with the flour. Using your fingertips or pastry blender, work in four ounces of the butter, a scant two tablespoons of the beaten eggs and the vanilla to form a soft dough. Refrigerate for 10 minutes.
- Preheat the oven to 350 degrees. Butter and flour a 10-inch straight-sided tart pan.
- Press the dough evenly into the pan and up its sides. Prick the bottom. Bake about 30 minutes, until the crust is golden. Remove from the oven and allow to cool.
- Select a large metal bowl that will fit partway into a saucepan. Put about one-and-a-half inches of water into the saucepan and bring to a simmer. Put the remaining beaten eggs, the egg yolks and the remaining sugar into the bowl and beat them using a whisk or a hand-held electric mixer. As the mixture begins to warm and thicken, add about a third of the lemon juice. Continue beating constantly, adding lemon juice as the mixture heats and thickens. The mixture should thicken to about the consistency of yogurt. Beat in the remaining butter. Take care that you do not overheat the mixture or the eggs will curdle.
- Remove the sabayon from the heat and pour it into the cooled tart shell. Preheat the broiler. Broil the tart, watching it carefully, until the top is golden brown.
- Refrigerate for one-and-a-half to two hours, or overnight, before serving.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 12 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 10 grams, Sodium 30 milligrams, Sugar 4 grams, TransFat 1 gram
ANGEL'S HAIR PASTA WITH LEMON AND PINE NUTS
Categories Citrus Nut Pasta Sauté Vegetarian Quick & Easy Summer Gourmet
Yield Serves 2 as a side dish
Number Of Ingredients 7
Steps:
- Bring a large saucepan of salted water to a boil for pasta.
- In a small saucepan cook garlic in oil over moderately low heat, stirring, until softened and transfer mixture to a large bowl. Add pine nuts, crushing them lightly with the back of a fork, lemon juice, zest, parsley, and salt and pepper to taste.
- Cook pasta in boiling water until al dente and, reserving 2 tablespoons of the cooking water, drain well. Add pasta with the reserved cooking water to bowl and toss with lemon mixture until it is absorbed. Serve pasta warm or at room temperature.
ARCTIC CHAR WITH SOBA NOODLES, PINE NUTS AND LEMON
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It's seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the noodles according to the package instructions. Rinse under cold water; drain well.
- Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.
- Heat the oven to 450 degrees. Line a large baking sheet with foil.
- Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.
- Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.
- Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.
Nutrition Facts : @context http, Calories 1211, UnsaturatedFat 52 grams, Carbohydrate 34 grams, Fat 80 grams, Fiber 1 gram, Protein 89 grams, SaturatedFat 15 grams, Sodium 1044 milligrams, Sugar 0 grams
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- Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
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