BERRIES, LEMON CURD CAKES (RACHAEL RAY)
Super quick fix summery dessert! So simple yet delicious! A 30 Minute meal for moms by Rachael Ray. Feel free to add some blueberries for a great, festive, red-white-blue dessert for a July 4th celebration!
Provided by januarybride
Categories Tarts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Arrange sponge cake on serving dish.
- Remove lid from lemon curd jar and heat in microwave 30 seconds on high to warm and loosen.
- Fill cakes with curd sauce.
- Top curd sauce with berries, 1 pretty dollop of whipped cream and a sprinkling of lemon zest.
Nutrition Facts : Calories 1360.6, Fat 13.4, SaturatedFat 4.1, Cholesterol 467.4, Sodium 647.8, Carbohydrate 287.2, Fiber 5.8, Sugar 171.4, Protein 25.5
LEMON CURD WITH BERRIES
This very lemony curd is made with whole eggs instead of just the yolks, which gives it an extra-light texture.
Provided by Nick Nutting
Categories Bon Appétit Dessert Lemon Lemon Juice Berry Strawberry Blueberry Blackberry Raspberry Summer Spring Wheat/Gluten-Free
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
- Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
- Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
- Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
- Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
- Do Ahead
- Lemon curd can be made 2 days ahead. Keep chilled.
LIMONCELLO AND LEMON CREAM FRUIT TART
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Remove the tart cake from the packaging, put it on a cake plate and douse with the liqueur. In a small bowl whisk or beat the cream, mascarpone cheese and lemon curd to combine. Fill the tart with the cheese mixture and top with the berries, lemon zest and mint.
LEMON CURD BUTTERFLY CAKES
These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.
Provided by AaliyahsAaronsMum
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Pre-heat the oven to gas mark 5/375F/190°C.
- You will need a 12-cup muffin tin lined with cupcake baking cases.
- To make the cakes, sift the flour and salt in a bowl.
- Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
- Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
- Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
- Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
- To make the lemon curd, place the grated lemon rind and sugar in a bowl.
- In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
- Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
- Stir frequently till thickened - for about 20 minutes.
- Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
- To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
- Cut the round in half, top to bottom, and set aside.
- Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
- Dust with icing sugar to serve.
Nutrition Facts : Calories 232.3, Fat 12.6, SaturatedFat 7.4, Cholesterol 99, Sodium 274.5, Carbohydrate 26.8, Fiber 0.4, Sugar 15.7, Protein 3.7
FALL MINESTRONE - RACHAEL RAY
Make and share this Fall Minestrone - Rachael Ray recipe from Food.com.
Provided by ratherbeswimmin
Categories Stove Top
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat a soup pot over med-high heat; add olive oil.
- Add in the pancetta; brown for 2 minutes.
- Add in the red pepper flakes, garlic, mushrooms, onions, carrots, and celery; cook 5-6 minutes, until mushrooms are lightly browned.
- Season with salt and pepper; add in rosemary stems and sage; add in zucchini and chopped greens; stir them in to the pot until all the greens wilt down, 2-3 minutes.
- Add in the beans, tomatoes, broths, and cheese rind; cover with lid and bring to a boil.
- Uncover and add ditalini pasta; cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente.
- Remove pot from heat; remove the rind and now bare rosemary stems; adjust salt/pepper to taste.
- Ladle soup into shallow bowls; top with grated cheese; serve with crusty bread.
Nutrition Facts : Calories 401.4, Fat 10.4, SaturatedFat 1.8, Sodium 1146.2, Carbohydrate 60.2, Fiber 12.5, Sugar 13, Protein 20.1
ANGEL FOOD CAKE AND BERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Mix frozen strawberries that have been defrosted with fresh berries. Cut cake into thick slices. Top sliced cake with juicy berry mixture and whipped cream.
LEMON COCONUT ANGEL FOOD CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 6 slices
Number Of Ingredients 4
Steps:
- Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.
SALMON CAKES - RACHAEL RAY
I saw Rachael Ray prepare this on her show 30 min. meals the other day and was so wishing that I had smell-o-vision or taste-o-vision.... Instead, I went out and bought the ingredients and prepared it myself.... I wasn't disappointed.... I had to share this with my zaar family....
Provided by gertc96
Categories < 15 Mins
Time 11m
Yield 4 Patties
Number Of Ingredients 9
Steps:
- Heat a medium skillet over medium high heat.
- Combine salmon, egg white, bread crumbs, crab boil seasoning, hot sauce, parsley, roasted red pepper and salt and pepper.
- Form 4 patties, 1-inch thick.
- Add vegetable oil to hot pan, Rotate pan one complete turn to coat bottom of pan with the oil.
- Add patties and cook about 3 minutes on each side until golden brown and cooked through.
Nutrition Facts : Calories 308.9, Fat 10.9, SaturatedFat 1.7, Cholesterol 103.2, Sodium 456.2, Carbohydrate 7.3, Fiber 0.6, Sugar 0.7, Protein 42.9
QUICK LEMON COTTAGE CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve.
CREAM OF CHEDDAR SOUP - RACHAEL RAY
Make and share this Cream of Cheddar Soup - Rachael Ray recipe from Food.com.
Provided by smiles4u
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in soup pot over medium heat. When the butter melts, add the onion, garlic and red pepper flakes, salt, pepper and cumin. Cook 3 minutes.
- Add the flour and cook 1 minute more. Whisk in the chicken stock and heavy cream, bring up to a simmer and cook for 10 minutes.
- Turn off heat. While whisking add the grated cheese in 3 additions.
- Serve soup immediately.
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