Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 29 Jun 2015 20:33:14 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries http://steamykitchen.com/14582-meyer-lemon-clouds-with-lemon-whipped-cream-and-fresh-blueberries.html http://steamykitchen.com/14582-meyer-lemon-clouds-with-lemon-whipped-cream-and-fresh-blueberries.html#comments Wed, 16 Mar 2011 15:12:26 +0000 http://steamykitchen.com/?p=14582 Beautiful, light and simple recipe for Meyer Lemon Clouds.

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Meyer Lemon Cloud Pudding


Attention big television network bosses: This beautiful lady, Miri Leigh, will be the next big lifestyle star! She’s already filmed a pilot shows for a cooking and entertaining show and I’d just love to see that lovely face on national television. When I first “met” Miri online and browsed around her site, I noticed one thing. Everything about her exudes happiness, but not just a polite smile happy, but vivacious and ready to embrace any adventure. She’s also newly in love too and reading her emails just give me tingles – I’m thrilled for her.Some of the recipes that I’ve pinned on my wall to make include Pflaumenkuchen (even though I can’t pronounce it) a German plum cake that I think my Mother in Law would love, and Heidi and Jason’s Love Pie – I have never seen a pie more beautiful than this!Miri has chosen to share with you her Meyer Lemon Clouds with Whipped Cream and Fresh Blueberries recipe – it matches her vibrant personality perfectly! Enjoy! ~Jaden

Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries

by Miri Leigh

Oh, what an honor it is to be guest posting here on Steamy Kitchen! You’re probably wondering who I am and what I’m all about. Obviously, I’m all about food, probably just like you. I’ve been cooking and baking since I was old enough to push a stool up against the kitchen cabinets and pull down my older sister’s long-since-abandoned 1960s Betty Crocker Cookbook for Boys and Girls. As the child of working parents, I used to come home from school to bake chocolate chip cookies while my younger sister played in the other room with Barbies. Later I went to culinary school and then owned my own business making wedding cakes and birthday cakes. Today, as a blogger [ttp://www.mirileigh.com/], develop recipes, teach pastry classes, and occasionally make (very amateur!) cooking videos that I post on YouTube [http://www.youtube.com/user/miriamleigh?feature=mhum]. Recently, I’ve starred in two pilot television projects for cooking programs and am hoping (hoping, hoping, hoping!) for a network deal soon.

I’m a food person. I’m an eater. I’m a gardener. I’m a teacher. I love to make beautiful things that taste good to eat, and I love to bring together the people I care about for seasonal, healthy meals. I love the connections and conversation that are fostered by food and the togetherness of eating.

And another thing I am? A brunch-a-holic. I love the concept in general – sunshine, good friends, plenty of food, and… an excuse to overeat early in the day when there’s still time to nap work it off later. There are dozens of excuses to host a brunch this time of year, Easter of course being the first one that comes to mind. But if you can’t wait for the holiday, or if you don’t happen to celebrate it, just pick any ol’ sunny Sunday morning to whip up a hearty meal, invite some friends over, and pull some chairs out onto the patio. That’s what I do pretty much every chance I get. You see, I live in a tiny cottage apartment that isn’t even big enough for a kitchen table, let alone formal dining. If I have friends over for an evening meal we eat on the couch, a couple of folding chairs and some cushions on the floor. But what I do have is a garden. And a patio. So brunch is pretty grand. I set a formal table outdoors (as formal as an outdoor table might be, anyway), break out my grandmother’s silver, and pop open a bottle of champagne.

And for dessert, always my signature springtime favorite: Meyer lemon clouds with lemon whipped cream and fresh blueberries. They’re light, perfectly sweet and require less than ten ingredients. Brunch just isn’t the same without them.

recipe for meyer lemon clouds whipped cream blueberries

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Meyer Lemon Clouds with Lemon Whipped Cream and Fresh Blueberries Recipe

Servings: 6 Prep Time: Cook Time:
recipe for meyer lemon clouds whipped cream blueberries

Recipe from Miri Leigh.

Ingredients:

For the meyer lemon clouds:
1/2 cup plus 2 tablespoons sugar, divided
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup plus 2 tablespoons fresh Meyer lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons 2% milk at room temperature
1/4 teaspoon saltFor the whipped cream:
1 cup chilled heavy whipping cream
2 tablespoons sugar
1 tablespoon finely grated lemon peel
2 teaspoon fresh lemon juice
1 cup fresh, washed blueberries for garnish

Directions:

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.

To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.

Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.

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Best Blueberry Scones with Lemon Glaze http://steamykitchen.com/5407-best-blueberry-scones-with-lemon-glaze.html http://steamykitchen.com/5407-best-blueberry-scones-with-lemon-glaze.html#comments Sun, 30 Aug 2009 18:29:20 +0000 http://steamykitchen.com/?p=5407 I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a ...

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I’ve never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting ingredients in the refrigerator, Kathy handed me a blueberry scone that just came out of the oven. I almost didn’t try it, because the scones I knew were dry, dense, flavor-less and so hard you could use it as pumice stone. And I’m so not kidding.

I stood there in the studio kitchen, wondering where I could hide this scone without Kathy noticing, and then she looked at me and hollered, “Try it! The blueberry scone is still warm from the oven!”

Well, dang it. If I threw the scone out at that moment, she’d notice for sure. In fact, even if I was sly and just dropped the blueberry scone in the trash can, it would probably have clunked so loudly like a rock that she’s sure to hear. I grabbed a big glass of water as my chaser and broke into it with my hands.

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Soft. Moist. Warm. Blueberry Scone.

Then I took a bit. Ohhhhhh….moist, rich, delicate.

The moist, rich and delicate qualities has everything to do with mixing the scones by hand with a wooden spoon, which prevents you from over working the dough. Oh, yeah, and maybe a little teeny tiny bit to do with the butter and sour cream in the recipe too.

One more thing, I’m going to confess that the original name for the lemon glaze is really lemon curd. But I have an unnatural phobia to the word “curd.” It just doesn’t sound appealing and if you try to feed my kids anything with the word “CURD” in it, there’s a 99% chance that they’ll fling it back in your face.

Betty Crocker Test Kitchens made my recipe and created a how-to video.

Blueberry Scones with Lemon Glaze Recipe

These blueberry scones are made specifically with very little sugar, because the accompanying glaze provides all the sugar you need! If you’re making these scones and do not plan on either a glaze or jam, you can increase the amount of sugar if you’d like.

makes 12 blueberry scones

3 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup butter, softened (1 stick)
2 cups light sour cream
1/4 teaspoons vanilla extract
1 cup fresh blueberries

Preheat the oven to 350F

Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Try not to over work the dough to keep the scones light and delicate. Scoop dough (about 1/2 cup) onto lightly greased cookie sheet and bake 30 minutes (depending on size) or until the tops are golden brown. Serve with the Lemon Glaze.

Lemon Glaze (or Lemon Curd) Recipe

3 lemons
2 eggs
1 cup granulated sugar
4 tablespoons butter

Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.

This lemon glaze recipe makes a fantastic gift when canned.

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The Ultimate Breakfast Pancake http://steamykitchen.com/4502-the-ultimate-breakfast-pancake.html http://steamykitchen.com/4502-the-ultimate-breakfast-pancake.html#comments Tue, 14 Jul 2009 17:47:17 +0000 http://steamykitchen.com/?p=4502 Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009! Looking at this photo, you can only come to two conclusions. Either I had way too much to drink the night before, and this was my hangover cure… or I must be pregnant. Sadly, neither are true. I was just hungry. They say never to ...

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Update 12/8/09 I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009!

Looking at this photo, you can only come to two conclusions. Either I had way too much to drink the night before, and this was my hangover cure… or I must be pregnant. Sadly, neither are true. I was just hungry. They say never to go grocery shopping with an empty stomach, and I’d like to add to that rule. Never go blog surfing with an empty stomach.

I was looking around for some inspiration, a dish to cook for live television segment shot at my home. I asked my Twitter friends for some ideas and promised to make one of their dishes. The moment I saw Alice’s Breakfast Pancake, I knew instantly that I had to make it. How can you not resist layers upon layers of fluffy pancake, stuffed with ALL of my favorite breakfast foods?

If you can’t decide what to make for breakfast, why not just make all? I say it solves many problems, as I’m sure each of your family members like different things. Plus, this is a show-stoppin’ breakfast for realz.

The Fox 13 television crew arrived at my home at 6:00am. That early in the morning, I’m not pretty nor am I completely functional. But one thing I knew for sure – I’d be the gossip topic of the block. I love stumping my neighbors.

We were broadcasting live, so they brought out the big news van with a 60 foot tall satellite thingy. So my neighbors either thought something scandalous happened at the Steamy household or I finally got arrested for posing as Rachel Ray.

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The Ultimate Breakfast Pancake Segment

How to make the Ultimate Breakfast Pancake

It’s best to make all the layers fillings ahead of time. In fact, you can make EVERYTHING ahead of time, use the microwave or oven to warm up and assemble all at once.

The first layer is the roasted potatoes – it’s a nice solid base.

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Because I’m a dork and I paid attention during underwater basket weaving class in high school, I weaved my bacon when I made the cake for the photoshoot. Totally unnecessary, because only YOU will know that the a bacon has a beautiful basket weave. To make straight bacon, lay the bacon slices on a rack, then on a baking sheet. You’ll cook them 10-15 minutes in the oven and they stay pretty flat. Plus much of the grease drips down into the pan (the rest just blot off) which makes it easier to pour the grease out into a little bowl.

Not for health reasons.

I save my bacon grease.

To dip pretzels in.

You know you’re totally going to try it.

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Then use a pair of kitchen shears to cut the bacon nice and neat if you’re anal like me. But watch out for little hands who come swooping by and stealing the little bacon pieces. Andrew likes bacon too.

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Then after the bacon, is the egg layer:

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Then whipped cream, and an assortment of fresh fruits:

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The Photography

This was a hard one. I wanted to take the photo outside to get the beautiful natural light hitting the fruit. But I was using fresh whipped cream, so I only had 5 minutes to quickly shoot. Here are more photos of the final product, with some photo commentary…which is your favorite?

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The Ultimate Breakfast Pancake Recipe

recipe adapted from Savory Sweet Life

4 – 8? pancakes
1.5 cups of roasted potatoes
3 eggs, scrambled
1 lb. of cooked bacon
1 cup of whipped cream
1 cup of sliced strawberries
1/2 cup fresh blueberries
2 kiwi fruit, sliced
1 bunch fresh mint leaves
maple syrup, for serving

Instructions:
Lay the first pancake down on a plate or serving platter. Add a layer of roasted potatoes all the way to the edge. Add another pancake and add the scrambled eggs. Add the third pancake and add your bacon. Add the final pancake. At this point if everything is cold, you will want to microwave everything for 3 minutes right before serving. Spread a layer of whipped cream, arrange strawberries, kiwi, blueberries and mint. Serve with maple syrup on the side.

To make the pancakes:
recipe from Mark Bittman, NY Times

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Preparation
1. Heat an 8-inch frying pan over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. If batter seems thick, add a little more milk.
2. Place a teaspoon of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making 8-inch pancakes. For this Breakfast Pan”cake” recipe, we’ll be making 4 pancakes) Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

To make the roasted potatoes:
1 pound of small red potatoes, cut in 1/2-inch cubes
2 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons freshly minced parsley
generous pinch of salt
freshly ground black pepper

Preheat the oven to 425F. Scatter the potatoes onto a baking sheet. With your hands, toss with the olive oil, garlic and parsley. Sprinkle salt and pepper. Spread out the potatoes so that they are in a single, even layer. Roast for 35-40 minutes, or until the potatoes are cooked through and browned.

To make the scrambled eggs:
3 extra-large eggs
salt and pepper
1 tablespoon butter

Beat the eggs in a large bowl and season with salt and pepper. Heat a large frying pan over medium heat with the butter. When the butter is bubbling, swirl to coat the pan. Add the eggs and using a spatula, gently stir to scramble. Once the eggs are set, immediately remove from the heat.

To make the bacon:
1 pound uncooked bacon

Preheat your oven to 400F. Lay a baking rack on top of a baking sheet. Lay the bacon slices on top of the rack and cook for 10-15 minutes until crispy.

***

A big thanks to Miss Attitude for making this whole thing happen and to Alice of Savory Sweet Life for the inspiration!

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