Search Results for: Lemon

No. 562Recipe Card Posted on by — Leave a comment

Lemon-Glazed Persimmon Bars

Lemon-Glazed Persimmon Bars | Bijouxs Little Jewels

Autumn is here and with the season arrive persimmons, a perennial favorite in the Bijouxs Kitchen here with a new recipe. Lemon-Glazed Persimmon Bars made with a little gleaning, always a little jewel in the kitchen.

GLEANING FRUITS & VEGETABLES

Let’s start with the gleaning of the persimmons. Gleaning is new term to me, defined as the act of collecting leftover crops from farmers’ fields after they have been commercially harvested or on fields where it is not economically profitable to harvest. Turns out I have been gleaning for years.

Lemon-Glazed Persimmon Bars | Bijouxs Little Jewels

 

Along my neighborhood walks I find crops of fruit and vegetables that have fallen to the ground, soon to be food for the critters. I’m careful not to encroach, but lemons, avocados, and persimmons which all thrive in the beach-influenced climate fall off the tree, often sitting for a days are perfect candidates for gleaning. I know my neighbors and they have give me clear reign to collect fallen fruit.

PERSIMMONS IN FALL

Persimmons have a storied place in my blog. Some of my very first posts way back in 2012, with my recipe for Persimmon Pudding, which is the crown jewel recipe for the season. I also have made wonderful cookies which were shared by a dear friend.  I only had a small gleaning of 4 persimmons which I had used in a “punk ikebana” floral workshop with the amazing Ojai artist Louesa Roebuck. I love her works are her books are amazing, so beautiful check them out here.

PERSIMMON BARS

I was seeking a new way to use persimmons, and with only four I had some limits. It is a natural jump from cookies to bars, which is where my mind went, sort of a persimmon bar like a brownie. Seems there are a plethera of persimmon bar recipes, so I had some choices. This recipe is one of the minimalist recipes, close to a cookie but thicker and softer with a crackling lemon glaze.

Now, my four ‘gleaned’ persimmons may appear a bit sad, however, I ripened them in a paper bag along with an apple. Although they had not visually changed they were soft and ripe, perfect to cook with.

This bar recipe is very easy. I used my stand mixer to complete the final mix of the batter, but you can do it by hand. I found that if the baked bars are covered, they are even better the next day, with the crackling lemon glaze.

Lemon-Glazed Persimmon Bars |Bijouxs Little Jewels

Lemon-Glazed Persimmon Bars | Bijouxs Little Jewels

Lemon-Glazed Persimmon Bars | Bijouxs Little Jewels

Lemon-Glazed Persimmon Bars | Bijouxs Little Jewels

Persimmons are fall’s little jewels.

 

 

No. 557Recipe Card Posted on by — Leave a comment

Blueberry Lemon Ricotta Cake

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

A cake to love-Blueberry Lemon Ricotta Cake, a simple cake for anytime snacking.

LEMONS & BLUEBERRIES

Two of my all-time favorites of the summer season join forces to create a cake that will always be appreciated. Living up in the Central Coast citrus and fruits abound. The lemons go rampent this time of year, so many on the trees it’s hard to use them all. My neighbors supply me with even more lemons that I can use so I freeze the juice in ice cubes tray to brighten up the not-so-sunny winter gloom of days to arrive soon.

Blueberry Lemon Ricotta Cake| Bijouxs Little Jewels

 

RICOTTA CHEESE

The magic of this cake is the whole milk ricotta cheese which adds a dense, creamy texture-the cake will keep for a few days making it a favorite mid-day grab with an espresso.

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

 

BAKING THE CAKE

As I has previosuly reported, my move up the coast has placed me is a new home, with an old wall oven that always burns the edges of everything! I have tried many tactics, nothing left but to pray to replace the oven soon. Your cake will not have  the dark brown crust on the edges, but in case you are destined with an old oven, not to worry the crust does not distract from the tender texture of the cake.

Blueberry Lemon Ricotta Cake | Bijouxs Little Jewels

 

BEAUTIFUL FOOD BY DESIGN

I finally have completed my 4th cookbook Belle du Jour (beauty of the day). It has over 120 pages, lots of new recipes and has been a labor of love. I produce all parts of the book myself (call me crazy) from recipe preparation, photography, and book design, and publication. I offer the book, like my others, in digtial interactive format and print copy, both will be on my website shop just like my other cookbooks.

My next cookbook is already in my mind. That you for you support!

 

 

No. 544Recipe Card Posted on by — Leave a comment

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

Raw salads are high on my list of favorite salads. Here’s my take on a raw asparagus salad that makes the most of Spring.

CHOPPED SALADS

Chopped salads are a classic in the culinary world. Think of the all-time classic the La Scala Chopped Salad. I used to swing by the La Scala Boutique, and grab the famous chopped salad after visiting the design center. Almost any salad can become a chopped salad. I frequently chop my salads for ease of eating. I loved the Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint from Joseph McFadden, A New Way with Vegetables. Beautiful. Every chef sees different things in every recipe. I saw a chance to turn this into a chopped salad, call me crazy. This salad is anchored by the very small and thin slices of raw asparagus. Toasted walnuts and bread crumbs add some crunch along with fresh mint leaves.

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

 

PRESERVED LEMON PASTE

Lemon is the key addition to the salad, as both fresh juice and preserved lemon paste. When combined in the salad along with the olive oil, a bright somewhat acidic dressing is created. It adds the punch to the salad to counter the bread crumbs and walnuts. Start small when adding the lemon paste, it can be quite strong for some. I like to make my own Preserved Lemon Spread using some of my on hand preserved lemons always in the fridge. (see recipe)

Raw Asparagus, Walnut, Lemon & Romano Cheese Salad | Bijouxs Little Jewels

SPRING SALADS

Every chance I get I add another Spring salad to the Collection. Current favorites are Farmer’s Market Sunny Salad, Victory Garden Salad, Yoga Pants Salad, On-Hand Panzanella and my Market Basket Summer Salad for just a few. Please enjoy these and of course the Raw Asparagus, Walnut, Lemon & Romano Cheese Salad  No. 544 from the Membership Collection.