95 recipes
Mini crab cakes baked in muffin tins with a panko-parmesan crust and creamy cream cheese filling. Lemon-orange-scented appetizer bites for cocktail parties, showers, and holiday gatherings.
Lemon cornmeal cake with a hot lemon glaze and crushed blueberry sauce. A rustic single-layer buttermilk cake with a tender crumb and gritty cornmeal bite, finished with bright citrus shine.
Cajun barbecue sauce with bacon, pecans, honey, and citrus blended smooth. A spicy-sweet sauce with three peppers, orange rind, and Tabasco for chicken, pork, or ribs.
Veal and crayfish stew in a sherry cream sauce with mushrooms, nutmeg, and lemon. Tender braised veal meets sweet crayfish tails in this elegant French-inspired dish.
Baked apple pancake made with beer batter, beaten egg whites, Granny Smith apples, and cinnamon-brown sugar. A puffy, oven-baked skillet pancake that rises golden and dramatic.
A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through.
Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.
Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.
Uncle Buck's currant jelly sauce is a fiery, tangy glaze for venison and wild game. Currant jelly, cayenne, Worcestershire, hot sauce, and butter simmer into a bold, velvety finish.
Sweet and tart with the perfect flake-to-crunch ratio. It's all about the butter pats.
Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.
Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.
Giant oven-puffed pancake (Dutch baby) with lemon, vanilla, and butter, topped with black cherries, sliced almonds, and powdered sugar. A dramatic 30-minute brunch.
Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.
Sour cream apple pie in a nutty oatmeal cookie crust made with whole wheat flour, sesame seeds, and honey. Tart apples with cinnamon and nutmeg get a tangy custard drizzle that bakes up golden.
Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.