Lemon Poppyseed Biscuits

Last night I once again found myself craving something sweet that would let me savor some of my favorite summer flavors. Berries and peaches are among my favored produce, so I'm always looking for new ways to use them! A tried and true summer favorite is strawberry shortcake, but it's one of the recipes I most often play around with. Whether it's chocolate or the lemon poppyseed biscuits that follow, there are so many interesting combinations off such a basic concept.

I served these lemon poppyseed biscuits with sliced peaches and a small scoop of vanilla ice cream. But it's a biscuit that's not too sweet and could easily pair well with other fruits, whipped cream or even just a pad of butter. While I definitely see myself bring this recipe out for a future brunch party, it'd be perfect for a bridal shower tea or dessert like I enjoyed last night.

Ingredients

1 1/2 cup flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp cream of tarter
1 1/2 tbsp poppyseeds

1 stick butter, softened

3/4 cup buttermilk

1 tbsp lemon juice

1 tsp lemon extract

Steps

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.

2. Combine flour, baking powder, sugar and cream of tarter and poppyseeds in a large bowl. Mix well.

3. Cut in butter until mixture resembles coarse crumbs.

4. In a small bowl, mix buttermilk, lemon juice and lemon extract.

5. Pour liquids all at once into flour mixture. Mix until well combined, the batter may still be lumpy. 

6. Drop biscuits onto the lined baking sheet, using a spoon and spatula to form small mounds.

7. Bake for 10-11 minutes, until golden.

Makes 6 biscuits.

Lemon Poppyseed Muffins

Lemon poppyseed muffins are one of my favorite treats. I found that many of the recipes I tried from cookbooks resulted in a heavier or cake-like muffin. After a bit of experimentation, I developed this recipe that I'm really happy with. The results are airy muffins with great lemon flavor. 

Ingredients

1 1/2 cup flour

2/3 cup sugar

2 tsp baking powder

1/2 tsp baking soda

2 tbsp poppy seeds

1 egg

1/2 cup milk

1/2 cup sour cream

zest from 1 lemon

2 tbsp lemon juice

1 tsp lemon extract

1/4 cup oil

Steps

1. Preheat oven to 375 degrees.

2. Combine dry ingredients in a large bowl.

3. In a medium bowl, beat eggs. 

4. To the eggs, add milk, sour cream, lemon juice, lemon zest, lemon extract and oil. Mix well.

5. All at once, fold egg mixture into dry ingredients. Stir until just combined, but do not overmix.

6. Scoop 1/4 of muffin dough into lined muffin tins.

7. Bake muffins for 12-14 minutes until golden on top. 

Makes 15 muffins

Lemon Coconut Cake Cookies

Besides the convenience of using a cake mix as the base for cookie batter, I love how these cookies really do remind me of cake. The consistency is light but with hints of that richness we all love in cake batter. And the best part is between prepping and cooking, the cookies are ready in about 15 minutes!

Ingredients:
1 box lemon cake mix
2 large eggs
1/3 cup vegetable oil
1 cup shredded coconut
1 tsp baking powder

Steps: 1. Preheat oven to 350 degrees 2. Combine ingredients and mix well. 
3. Line baking sheets with parchment paper.
4. Form dough into 3/4 in. balls and arrange on cookie sheets leaving space for cookies to spread as they cook.
5. Bake for 8-10 minutes, until slightly golden.
Makes 3 dozen cookies

Lemon Chicken Risotto

Ingredients

2 chicken breasts

Olive oil

Salt

Pepper

2 tbsp butter

1/4 cup chopped onion

1 1/2 cup arborio rice

1 cup wine

1/4 lemon juice

5 cups chicken stock

Steps

1. Cut chicken breasts into small strips and season with salt and pepper. Sauté in olive oil for 8-12 minutes or until no longer pink.

2. In same pan, melt butter. Add onion and rice and mix well.

3. Add wine and lemon juice and let reduce.

4. Add 1 cup of chicken stock and cook off. Continue adding chicken stock 1 cup at a time, letting it reduce each time before adding more.

5. When rice is at cooked it will have a bite but not be mushy and it should flow when scooped. Add additional lemon juice as needed.

Serves 2-3

Bluberry Lemon Cream Tarts

Ingredients:

1 jar lemon curd

6 oz heavy whipping cream

6 miniature graham cracker pie crusts

8 oz fresh blueberries

Steps:

1. Beat heavy whipping cream until stiff peaks begin to form.

2. Fold in 1/2 jar (about 4-5 oz) lemon curd into whipped cream.

3. Spread 1-2 tbsp lemon curd on each pie crust.

4. Top with whipped cream, evenly distributing it amongst the tarts.

5. Arrange blueberries on top of each tart, pressing each carefully into the cream.

** To make this into a blueberry lemon cream pie, use 1 regular graham cracker pie crust. Spread lemon curd onto bottom before adding whipping cream.

Meyer Lemon Ricotta Pancakes

Ingredients:

2 eggs

2/3 cup ricotta cheese

2 tbsp sugar

2 meyer lemons

1/4 cup flour

1/2 cup milk

4 tsp baking powder

Strawberries, bananas or other fruit for topping

Powdered sugar

Steps:

1. In a mixing bowl, combine eggs, ricotta cheese and milk and mix well.

2. Juice and zest meyer lemons. Stir into mixture.

3. Add ricotta cheese and mix well.

4. Add sugar, flour and baking powder.

5. Heat a griddle pan, and lightly butter. When warm, drop spoonfuls and turn when bubbles pop and remain on pancake. **Keep pancakes small and be careful, as they tend to stick.

6. Serve topped with fruit and powdered sugar.

Serves 3-4

Balsamic Lemon Pasta with Tofu

Ingredients:
2 tbsp Dried Chives
1 tbsp chopped Onion
2 tbsp White Balsamic Vinegar
3 tbsp Olive Oil
1 tsp Oregano
2 tbsp Butter
6 oz Tofu
2 tbsp Lemon Juice
1 1/2 cups dry Pasta

Steps:
1. Cook pasta in salted water until just tender.
2. Rinse under cold water to stop cooking. Set aside.
3. Combine butter, lemon juice, olive oil, and balsamic vinegar in a pan and bring to a simmer.
4. Add chopped onion, chives and tofu. Let simmer for 5 minutes, stirring occasionally.
5. Serve sauce over pasta.

Serves 2

Lemon Chicken

Ingredients:Chicken (thigh, drumstick or breast on bone)
Lemon pepper
Chives
Garlic Powder
6 tbsp Olive Oil
5 tbsp Lemon Juice

Steps:
1. Season chicken with lemon pepper, chives and garlic powder.
2. Put olive oil in skillet. Place chicken in skillet.
3. Pour lemon juice over chicken.
4. Cook covered for 8 minutes on medium-high heat, turn over and cook covered for 8 more minutes.

Serves 1

Salmon Picatta Pasta

Ingredients:4 3 oz Salmon Fillets
Lemon
Garlic
Olive Oil

Lemon Juice
Butter
Olive Oil
White Wine
Garlic

Pasta

Steps:
1. Coat salmon in fresh chopped garlic and olive oil and saute. As it cooks squeeze a lemon over it. Turn over and repeat, sauteing until the piece is cooked all the way through to your liking.
2. Boil water and cook pasta to desired tenderness.
3. For picatta sauce: In a separate pan combine olive oil, white wine, garlic, butter and lemon juice (amounts are dependent on desired flavor - more butter and olive oil will have a smoother, less acidic taste). Boil to cook alcohol off.
4. Serve salmon over pasta, adding desired amount of picatta sauce.

Serves 4

**special thanks to Danielle for help in creating this recipe