Lemon ginger pie

Lemon ginger pie


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Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.

Lemon pound cake


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Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.

Peach Galette

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Peach Galette
Galettes are a great way to enjoy summer fruits. You can make your own pie crust or use a store bought one. The best part is that you can use this galette recipe with pretty much any type of fruit – plums, nectarines, apricots, apples, strawberries, blueberries, raspberries, blackberries.
Prep Time 20 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment covering pan.
  2. Gently toss fruit(peaches & Blueberries) sugar, salt, the lemon juice, and the cornstarch(or flour). Add fruit on the dough circle, leaving a 1 1/2-inch border of room. Gently fold the pastry over the fruit, pleating to hold it in place. Sprinkle remaining sugar on the crust.
  3. Place galette in the freezer for 15-20 minutes.
  4. Bake for 35 to 45 minutes, until the filling bubbles up strongly and the crust is golden. The bubbling with activate the thicken agent. Cool for at least 30 minutes on wire rack. Serve warm or at room temperature.

Hummus


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Hummus
Homemade hummus is pretty simple. It should not be thick or chunky. Good hummus is creamy, and silky smooth. Use dried garbanzo to make your hummus instead of canned beans.
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Prep Time 1 Hour plus soaking
Cook Time 50 Minutes
Servings
People
Ingredients
Instructions
  1. Add chickpeans and 2 tablespoons of salt to a bowl and soak at least 12 hours.
  2. Add 10 cups of water to a large pot add baking soda. Bring to a boil. Drain beans disgard soaking water. Add beans to pot bring back to a boil then lower heat and simmer until garbanzos are very soft, about 40-50 minutes.
  3. Set a mesh strainer over a large bowl. Drain, reserving 3/4 of the cooking liquid for blending and a small handful of beans for garnish.
  4. Transfer the rest of the beans to a blender or food processor. Add one tablespoon of kosher salt. Blend for 3 minutes until silky smooth.
  5. Add tahini paste and blend for another minute. With the machine running add the reserved cooking liquid, lemon and olive oil.
  6. Spread hummus into a flat serving dish, garnishing with reserved chickpeas, parsley and cumin.

Baked peach risotto

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Baked Peach risotto
Ripe peaches mix great with lemon and mint a little savory pancetta balances everything.
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 300° F. Heat a 10-12-inch oven-proof pan or Dutch over medium heat. Saute pancetta or bacon in its own fat for 4-5 minutes, until it's crisp and golden, remove from pan place on a plate.
  2. Add butter to the pan then onion. Turn the heat down to medium-low and stirring occasionally, for 3-4 minutes until onion begin to soften.
  3. Heat stock in a small saucepan. Return the pancetta or bacon to the frying pan and stir in the rice. Move the rice around until all the grains get a good coating of the fat. Add wine, stir until its evoropated. Add the hot stock to the rice and the black pepper.
  4. Increase the heat under the pan to medium and let it come up to a gentle simmer, then transfer pan to the pre-heated oven, without covering allow to bake for 20 minutes.
  5. Slice peaches place in a bowl add lemon juice. Set aside.
  6. After 20 minutes, remove from oven and gently stir in the Pecorino until well combined, cook another 15 minutes.
  7. Remove from oven, stir in peaches, lemon zest, basil and mint. Serve with cheese on the table.

Smoked Chicken Wings

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Smoked Chicken Wings
There are a handful of things I make that people love. These crispy, smokey a little spicy wings fall into that category.
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 1.25 Hours
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add hot sauce, lemon juice, oil, garlic, Worcestershire, salt and pepper into a sealable bag.
  2. Mix well, add wings and marinate 8 hours or overnight.
  3. When ready to cook. Remove wings from fridge and bring to room temp. Preheat smoker or oven to 300F. Add a few chunks of apple wood, if possible.
  4. Place on a rack(over a large pan if using oven) and smoke for 1 hour at 300F.
  5. The skin will be a little soggy in places. We want the wings crisp on the outside. Heat your gas grill to high. Add wings and cook 2-3 minutes per side or until crisp.
  6. Remove and serve.