LEMON SWEET ROLLS WITH CREAM CHEESE ICING
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. This dough is adaptable: You can let the dough rise in the refrigerator, instead of at room temperature, so you can serve fresh, warm rolls for breakfast without getting up at the crack of dawn to make them.
Provided by Yossy Arefi
Categories breakfast, brunch, breads, project, dessert, side dish
Time 1h
Yield 12 large rolls
Number Of Ingredients 17
Steps:
- Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar and let sit until foamy, about 5 minutes.
- Add the butter, remaining 3 tablespoons sugar, lemon zest, salt and cardamom to the bowl of a stand mixer fitted with the paddle attachment and mix on low to combine. Add the eggs and buttermilk mixture, and stir until combined.
- With the mixer on low speed, slowly add 4 cups/510 grams of the flour and stir until all of the flour is moistened. Switch to the dough hook, and mix for 5 more minutes. The dough will be soft and billowy, and it will stick to the bottom of the bowl. Add more flour if the dough seems very, very soft.
- Transfer the dough to a fresh, lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 hour. Alternately, refrigerate the dough before rising for up to 24 hours and proceed with the recipe as written. The rolls may need a slightly longer second rise.
- Make the filling: Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
- Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper and butter the pan and paper. Gently deflate the dough by folding it over itself a few times in the bowl. Turn the dough out onto a floured surface and pat or roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Gently spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a serrated knife or length of floss to cut the log into 12 even pieces.
- Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you'd like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
- Finish the rolls: Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing: In the bowl of a stand mixer fitted with the whisk attachment, whisk the softened cream cheese, powdered sugar and lemon juice until smooth. The icing should be quite thick, but spreadable. Add a little more lemon juice if necessary.
- Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 278 milligrams, Sugar 33 grams, TransFat 1 gram
HOMEMADE LEMON-THYME BUTTERMILK FRESH CHEESE
Serve this cheese on warm french bread or crackers or..... Use whole milk, you may use full-fat or low-fat buttermilk. The ingredient sifter did not like "whole".
Provided by Diana Adcock
Categories Cheese
Time 17m
Yield 1 6 oz round, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut out three pieces of cheesecloth into 12-inch squares.
- Line a colander or medium strainer with all three layers of cheesecloth.
- Set colander in sink.
- Combine milk, buttermilk, salt, lemon zest and thyme in a large heavy-bottomed saucepan, and heat over medium-high heat, stirring often until mixture has separated into white curds and translucent whey, about 8 minutes.
- If using lowfat buttermilk, separation occurs at about 180 degrees F and the curds will clump together readily.
- If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees F, and the curds are finer-grained.
- When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together-this way you won't loose tiny curds through the cheesecloth.
- Ladle the contents of the saucepan into the prepared colander.
- Let the whey drain, 1 to 2 minutes.
- Lift the four corners of the cheesecloth and gather them together.
- Gently twist the gathered cloth over the cheese and press out any excess whey. Do not squeeze to tightly or you will end up with a grainy cheese.
- Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more.
- To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes.
- Unwrap cheese and gently invert onto plate; discard cloth.
- Tent cheese with plastic wrap and keep refrigerated up to 2 days.
- Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
- You can omit the lemon and thyme and opt for cracked black pepper, or fresh rosemary, or red pepper flakes, lemon zest and dill -- whatever fresh herbs you like.
- You can also reduce salt to 1/2 teaspoon, adding 2 teaspoons pure vanilla extract and 1 to 2 tablespoons sugar, depending on how sweet you want your cheese.
Nutrition Facts : Calories 386.9, Fat 19.5, SaturatedFat 12.1, Cholesterol 75.7, Sodium 2757.7, Carbohydrate 31.8, Fiber 0.2, Sugar 8.8, Protein 22.1
BUTTERMILK FRESH CHEESE
Liven up your next party with this distinctive cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try:-Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Lemon Zest Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 6-ounce round
Number Of Ingredients 3
Steps:
- Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
- Combine milk, buttermilk, and salt in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
- Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
- Cheese can be unwrapped immediately and served warm, or let stand until cooled to room temperature, about 10 minutes more. To serve a firmer cheese, transfer cheese, in its cloth, to a small flat-bottomed dish or pie plate; refrigerate until cool, about 10 minutes. Unwrap cheese and gently invert onto plate; discard cloth. Tent cheese with plastic wrap and keep refrigerated up to 2 days. Remove from refrigerator and let stand for 10 minutes at room temperature before serving.
LEMON ZEST BUTTERMILK FRESH CHEESE
Lemon zest adds punch to this cheese recipe from "Simple, Fresh, Southern: Knockout Dishes with Down-Home Flavor," by chefs Matt and Ted Lee.Also try: -Buttermilk Fresh Cheese- Black Pepper Buttermilk Fresh Cheese- Herbed Buttermilk Fresh Cheese- Vanilla Buttermilk Fresh Cheese
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 6-ounce round
Number Of Ingredients 6
Steps:
- Cut out three pieces of cheesecloth into 12-inch squares. Line a colander or medium strainer with all three layers of cheesecloth. Set colander in sink.
- Combine milk, buttermilk, salt, and lemon zest in a large heavy-bottomed saucepan, and heat over medium-high heat until mixture has separated into white curds and translucent whey, about 8 minutes. If using lowfat buttermilk, separation occurs at about 180 degrees and the curds will clump together readily. If using whole buttermilk, separation occurs closer to the boiling point, about 212 degrees, and the curds are finer-grained. When using whole buttermilk, let curds and whey stand off heat for about 3 minutes after separation, so the curds cling together and facilitate the straining step.)
- Ladle the contents of the saucepan into the prepared colander. Let the whey drain, 1 to 2 minutes. Lift the four corners of the cheesecloth and gather them together. Gently twist the gathered cloth over the cheese and press out any excess whey.
- Serve unwrapped cheese warm on French bread, drizzled with olive oil and seasoned with salt.
LEMON RICOTTA CAKE
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. -Nanette Slaughter, Sammamish, Washington
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 29
Steps:
- For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.
Nutrition Facts : Calories 657 calories, Fat 27g fat (16g saturated fat), Cholesterol 172mg cholesterol, Sodium 370mg sodium, Carbohydrate 98g carbohydrate (77g sugars, Fiber 1g fiber), Protein 8g protein.
MOM'S CITRUS BUTTERMILK CAKE
Everyone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream shortening and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk together flour, baking powder, salt and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. , Poke holes in warm cake using a fork or wooden skewer. Mix glaze ingredients; spoon slowly over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely.,
Nutrition Facts : Calories 488 calories, Fat 18g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 304mg sodium, Carbohydrate 75g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.
More about "lemon zest buttermilk fresh cheese recipes"
LEMON POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SouthernTotal Time 1 hr 25 minsCategory DessertsCalories 313 per serving
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
MAKE CHEESE AT HOME: FRESH BUTTERMILK CHEESE | KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
LEMON HERB BUTTERMILK DRESSING - GARLIC & ZEST
From garlicandzest.com
CLASSIC LEMON-BUTTERMILK CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
COOKING CLASSICS: FRESH LEMON-CREAM CHEESE
From buttermilklipstick.com
RECIPE: BUTTERMILK FRESH CHEESE - STLTODAY.COM
From stltoday.com
LEMON BUTTERMILK SCONES WITH LEMON GLAZE - JO COOKS
From jocooks.com
LEMON LAYER CAKE WITH LEMON CREAM CHEESE BUTTERCREAM
From sallysbakingaddiction.com
FOOD & WINE'S BEST CHEESE RECIPES FOR DINNER - FOODANDWINE.COM
From foodandwine.com
67 BEST LEMON RECIPES TO BRIGHTEN UP YOUR COOKING | EPICURIOUS
From epicurious.com
LEMON ORZO – MISS BEHAVIN'S HAVEN
From missbehavinshaven.com
LEMON BUTTERMILK CAKE - CHEF DENNIS
From askchefdennis.com
TOP 41 LEMON CHEESE FROSTING RECIPE RECIPES
From dmax.youramys.com
LEMON BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING
From livewellbakeoften.com
BUTTERMILK BAKED CHICKEN (BEST RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
LEMON BLUEBERRY BUTTERMILK CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
BEST LEMON BUNDT CAKE WITH CREAM CHEESE FROSTING - THE FRESH …
From thefreshcooky.com
BLUE CHEESE DRESSING - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
LEMON PIE BUTTERMILK - RECIPES - PAGE 6 - COOKS.COM
From cooks.com
BEST LEMON BUTTERMILK CAKE RECIPE (VIDEO) - A SPICY PERSPECTIVE
From aspicyperspective.com
EASY LEMON BLUEBERRY BUNDT CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
TOP 20 DELICIOUS MEYER LEMON RECIPES - STYLECRAZE.COM
From stylecraze.com
You'll also love