Posts Tagged ‘lemon’

Hariet’s Luscious Lemony Puffs

Sunday, January 11th, 2009

Organic/natural ingredients taste best.

lemonypufsLight & airy custard palate pleazer after any meal.

Can be topped with fresh fruit or cold compote. Sooo good you want to eat them all.

You’ll need:

1/4 Cup Unbleached White Flour
1 Cup Organic Sugar
1/4 teaspoon Sea Salt
2 Tablespoons melted Butter
1/3 Cup freshly squeezed Lemon Juice
1 teaspoon fresh Lemon Zest
1-1/2 Cups Organic Milk
3 Egg Whites stiffly beaten to soft peaks
3 Slightly beaten Egg Yolks
Fresh Strawberries or other fresh fruit cut up or mashed (optional)
Unsweetened Shredded Coconut (optional) – coat custard cups after greasing with sprinkling of shredded coconut before adding lemon mixture

8 glass custard cups greased
1 cookie sheet or other shallow pan
1 large mixing bowl
350 degree oven for about 45 minutes

To prepare:

Preheat oven. Place greased custard cups on cookie sheet. Mix flour, sugar, and salt together in mixing bowl. Stir in melted butter. Add lemon juice & zest and mix. Add beaten yolks and milk. Whip egg whites to soft peaks and gently fold through batter which will be very liquidy. Ladle mixture into greased custard cups till 3/4+ full. Place pan in middle of oven and pour water into pan about 1/2 “ up the sides of the custard cups. Carefully push in rack and bake for about 45 minutes until cake tops are formed and slightly brown. Carefully pull rack from oven and remove cups. Refrigerate till cool. To serve them, they can be eaten from the cups or inverted and topped with your favorite crushed fruit, berries or whipped cream.

Winter Warming Chinese Herb Poached Pears

Sunday, January 11th, 2009

Organic/natural tastes best.

pearsFor all of you pear lovers out there and especially for the unbelievers, like me, this is a winner.

Sweet, soft, tart and tangy.

I never thought pears could taste this good!

You’ll need:

3/4 Cup Fresh squeezed orange juice
1/4 Cup Tangerine Peel
2 Tablespoons chopped Dates or Whole Golden Raisins
1 Tablespoon Whole Cloves
3/4 Cup Pure Maple Syrup
1 Tablespoon Pure Vanilla Extract
2 Tablespoons Fresh Lemon Juice
4 Bosc Pears peeled, cut in half lengthwise and cored
A touch of your favorite slightly sweet liquor for that little extra…
warmth. A little brandy anyone? Maybe Tuaca? mmmm

To prepare:

Bring all ingredients except for pears to boil in large saucepan. Add pears and reduce heat so that liquid simmers gently. Cover and cook until pears are soft but not mushy when pricked with a fork, 20-35 minutes. Use slotted spoon to remove pears from pan and transfer to serving bowl. Pour liquid in pan through a strainer and discard herbs. Return strained liquid to pan and bring to boil. Simmer until reduced to thick glaze, about 8-9 minutes. Pour glaze over pears. Serve warm or at room temperature.
Alternately, you may cook pears in the liquid covered on low, for about 30 minutes, then remove the cover and let simmer for about 10 minutes more, the liquid will reduce and thicken. Place pears on individual plates and carefully pour glaze on each pear, using the strainer to trap the herbs as you serve individually. Garnish with fresh strawberry halves, mandarin orange slices or fresh mint leaves. Absolutely luscious!

ABOUT: Wellness Chef Helen Sandler
Lecturer, personal chef, teacher, wellness coach, & speaker, Helen promotes a healthier lifestyle through common sense, organic / natural approach to a happier, positive life.

Helen Sandler is used to being an innovator and at the cutting edge of whole foods whole grains awareness. After graduating from SUNY, New York with a teaching degree, she began to follow her real passion for healthy cooking which took her from Los Angeles to Boston to attend the cooking school of the late and great master Japanese natural chef, Aveline Kushi. Later that passion took her to Kyoto, Japan to continue her studies, where she spent four more years learning the art of healthy Japanese cooking (Seishoku).

As Wellnes Chef Helen she is the featured authority at CTNgreen /wellness with articles in the library there and the virtual paperless magazine at CTNGreen Magazine