Tag: lemon

corn blueberry muffins

Corny Blue Muffins

Corny Blue Muffins
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Corny Blue Muffins

Recipe by La Bellitude
Servings

12

servings

The best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.

Ingredients

  • 1 stick unsalted butter

  • 1½ cups flour

  • 1 tbsp baking powder

  • 1 cup cornmeal

  • 1/2 tsp salt

  • 1 cup sugar

  • zest of two lemons

  • 1 cup milk

  • 4 egg yolks

  • 1 cup blueberries

  • 2 tbsp demerara sugar

Directions

  • Preheat oven to 375°F.
  • Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
  • Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.

Notes

  • When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.

French Mushroom Salad (Salade Des Champignons)

French Mushroom Salad (Salade Des Champignons)
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French Mushroom Salad (Salade Des Champignons)

Recipe by La Bellitude
Servings

4

servings

This delightful spring salad works just as well any time since mushrooms are available year round. They are gently “cooked” by the acid added to the cream just as seafood is in a ceviche, and the results are delicious. (This recipe was developed for TABLE Magazine. Photography by Dave Bryce)

Ingredients

  • ⅓ pound white mushrooms, washed, stems removed, thinly sliced

  • 1 bunch watercress

  • 2 heads bibb lettuce

  • 1 tsp lemon juice

  • 1 tbsp champagne vinegar

  • ¼ cup heavy cream

  • 1 clove garlic, minced

  • salt and pepper to taste

  • herb of your choice

Directions

  • Whisk together the lemon juice, vinegar, salt, and pepper. Gradually whisk in the cream; then add the garlic. Pour the dressing over the mushrooms and mix well. Cover tightly and leave to marinate for at least two hours.
  • Wash and separate the greens and arrange on salad plates. Toss the mushroom mixture to distribute dressing and taste for seasoning. Top each plate of greens with the mixture. Sprinkle with chopped herb of your choice just before serving. Parsley will do but tarragon is even better.

Barley Salad with Pom Dressing

Barley Salad with Pom Dressing
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Barley Salad with Pom Dressing

Recipe by La Bellitude
Servings

4

servings

This hearty salad can be the meal, or you could add roasted chicken or shrimp. For me it is fantastic without. Barley is my favorite grain for this dish.

Ingredients

  • 1½ cups barley or 2 cups farro

  • Salt and pepper

  • 3 tbsp extra-virgin olive oil, plus more for serving

  • 2 tbsp pomegranate molasses

  • ½ tsp cinnamon

  • ¼ tsp cumin

  • ⅓ cup raisins

  • ½ cup chopped cilantro

  • ¼ cup hazelnuts, roasted and chopped

  • ¾ cup feta, cut in cubes or crumbled

  • 6 scallions, sliced thin, include green

  • ½ cup pomegranate seeds or radishes (or both!)

Directions

  • Bring 4 quarts water to boil in Dutch oven. Add grain and 1 tablespoon salt, return to boil, and cook until tender, 20 to 40 minutes. Drain grain and spread onto rimmed baking sheet. Cool completely, about 15 minutes.
  • Whisk oil, molasses, cinnamon, cumin, and ½ teaspoon salt together in large bowl. Add grain, raisins, cilantro, and hazelnuts and gently toss to combine. Season with salt and pepper to taste. Spread salad evenly on serving platter and arrange feta, scallions, and pomegranate seeds or radishes in separate diagonal rows on top. Drizzle with extra oil and serve.