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Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
  2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Watermelon Vodka Slush
Drink

Watermelon Vodka Slush

4.3

Prep
10 min
Cook
Total
260 min

Instructions

  1. 1 In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze 4 martini glasses.
  2. 2 In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.

By Michael Allbright

Dragon Fruit Lemonade
Drink American

Dragon Fruit Lemonade

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sugar, water, and lemon zest in a small saucepan.
  2. 2 Bring to a boil over medum-high heat and stir until the sugar is completely dissolved, 3 to 5 minutes. Let cool, then strain simple syrup to remove zest.
  3. 3 Combine simple syrup, 4 cups of water, and lemon juice.
  4. 4 Combine cubed dragon fruit and remaining 2 cups of water in a blender; blend until smooth.
  5. 5 Add dragon fruit mixture to the lemonade, stir to combine. Serve over ice.

By thedailygourmet

Danny's Warm and Fuzzy Apple Cider
Drink American

Danny's Warm and Fuzzy Apple Cider

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cider and sugar in a large saucepan.
  2. 2 Wrap cinnamon, lemon zest, allspice, and cloves in cheesecloth; secure with kitchen twine. Add to cider mixture.
  3. 3 Bring to a boil; reduce heat to low and simmer 15 minutes. Remove and discard spice bundle; stir in rum and butterscotch schnapps. Serve warm in mugs.

By KerriJ

Clover Club
Drink American

Clover Club

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Sarah's Citrus Spritzer
Drink American

Sarah's Citrus Spritzer

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes.
  2. 2 Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds.
  3. 3 For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.

By thedailygourmet

Lithuanian Krupnikas
Drink European

Lithuanian Krupnikas

4.8

Prep
15 min
Cook
45 min
Total
20220 min

Instructions

  1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
  2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Zucchini-Lemon Sorbet
Dessert French

Zucchini-Lemon Sorbet

4.5

Prep
35 min
Cook
Total
95 min

Instructions

  1. 1 Halve zucchini lengthwise. Scrape out and discard seeds; cut into chunks.
  2. 2 Transfer zucchini to a blender; add sugar, lemon zest, lemon juice, and mint. Cover the blender; blend until smooth. Strain mixture through a mesh sieve into a bowl; discard solids. Cover the bowl; refrigerate strained liquid until cold, 1 to 2 hours.
  3. 3 Pour mixture into an ice cream maker and freeze to desired consistency according to manufacturer's directions.

By John Coan

Madeleines
Dessert French

Madeleines

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 24 3-inch madeleine molds.
  2. 2 Beat eggs, vanilla, and lemon zest in a medium bowl with an electric mixer on high speed for 5 minutes. Gradually beat in confectioners' sugar. Beat for 5 to 7 minutes or until thick and satiny.
  3. 3 Sift together flour and baking powder. Sift 1/4 of the flour mixture over the egg mixture, gently fold in. Fold in the remaining flour by fourths. Then fold in the melted and cooled butter. Spoon batter into the prepared molds, filling 3/4 full.
  4. 4 Bake in the preheated oven until the edges are golden and the tops spring back, 10 to 12 minutes. Cool in molds on a rack for 1 minute. Loosen cookies with a knife. Invert cookies onto a rack and cool.
  5. 5 Sift confectioners' sugar over the tops or melt semi-sweet chocolate chips and dip the tips in the chocolate. Store in an airtight container.

By Jenn Hall

Best Madeleines (French Butter Cakes)
Dessert French

Best Madeleines (French Butter Cakes)

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
  2. 2 Melt butter and let cool to room temperature.
  3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
  5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
  6. 6 Spoon batter into molds; it will mound slightly above tops.
  7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
  8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
  9. 9 Enjoy!

By Judy Farris

Easy Cheese Souffles
Appetizer French

Easy Cheese Souffles

4.7

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Brush butter on the bottom and up the sides of two 5 1/2-ounce ramekins. Scoop in some sugar; rotate ramekins to coat while pouring most of the sugar back into its container. Place ramekins on a shallow baking pan.
  3. 3 Separate eggs between 2 bowls. Add sugar, flour, 1/4 teaspoon salt, vanilla extract, lemon zest, cream cheese, and Cheddar cheese to the yolks. Mix the souffle base with a spatula until sugar and flour disappear.
  4. 4 Sprinkle a pinch of salt over the room-temperature egg whites. Beat with a whisk until soft peaks form; peaks should hold their shape but not be stiff or dry. Stir and fold 1/2 of the egg whites into the souffle base until combined. Gently fold the rest of the egg whites into the batter.
  5. 5 Fill ramekins up to the lip with the batter.
  6. 6 Bake in the preheated oven until puffed and browned, about 12 minutes. Serve immediately.

By John Mitzewich

Salmon Meuniere
Dinner French

Salmon Meuniere

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Season salmon with salt and pepper. Place flour in a small dish and lightly dredge the salmon pieces, shaking off any excess.
  3. 3 Heat butter and oil in a skillet over medium-high heat. Place salmon, flesh-side down, into the pan and brown for 3 minutes. Gently flip pieces over and cook an additional 3 minutes. Remove salmon to a plate and keep warm in the oven. Wipe out the skillet with a paper towel.
  4. 4 Return the skillet to medium-high heat. Melt butter for sauce, then whisk in lemon juice and lemon zest. Cook and stir until warmed and slightly reduced, 1 to 2 minutes. Remove from heat and stir in parsley. Drizzle sauce over salmon and serve.

By France Cevallos

Fresh Strawberry Tart
Dessert French

Fresh Strawberry Tart

4.6

Prep
20 min
Cook
20 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place pastry dough on a lightly floured work surface. Roll out dough to a round disk about 1/8-inch thick and 12 inches in diameter. Transfer to the prepared baking sheet.
  3. 3 Brush outside 2 inches around the edges of circle lightly with water. Tightly curl up a bit of the edge of dough to give it a rounder shape with a slightly thickened edge. If some edges are thicker than others, pinch off excess and add to thinner edges forming a circle with even edges. Roll each edge again just once to make the edges thick enough to crimp. Crimp crust with your floured fingers.
  4. 4 Use a fork to "dock" dough's bottom surface, covering it with tiny holes to prevent dough from bubbling up as it bakes.
  5. 5 Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool about 10 minutes. Do not turn off the oven.
  6. 6 Place cream cheese, crème fraîche, sugar, egg yolk, salt, vanilla, and lemon zest in a mixing bowl. Mix together thoroughly. Carefully pour a thin layer of mixture evenly into pastry shell (you may not need all the cheese mixture).
  7. 7 Transfer filled tart to the oven. Bake until cheese layer is set and crust is browned, about 20 minutes. Let tart cool completely to room temperature before adding berries.
  8. 8 Arrange berries cut side down, pointy end out starting with the larger berries around the edges. You can lean strawberries up a bit as your work your way toward the center. Cut some berry halves in half again to fit into any gaps on cheese layer.
  9. 9 Place apricot jam and 2 teaspoons water in a saucepan. Heat over low heat until thin enough to brush. Let cool slightly before brushing generously over all berries and crust. Transfer tart to a serving plate.

By John Mitzewich

Brandade
Appetizer French

Brandade

4.0

Prep
30 min
Cook
50 min
Total
1520 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
  2. 2 Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
  3. 3 Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
  4. 4 Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  5. 5 Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
  6. 6 Bake in the preheated oven until browned and bubbling, about 20 minutes

By John Mitzewich

Brandied Cherry Clafouti
Dessert French

Brandied Cherry Clafouti

4.7

Prep
15 min
Cook
50 min
Total
125 min

Instructions

  1. 1 Combine cherries, 1/3 cup white sugar, and brandy in a bowl; soak for 1 hour.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie plate with cooking spray.
  3. 3 Transfer cherries to the prepared pie plate using a slotted spoon; pour brandy mixture into a blender. Add remaining 1/3 cup white sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender; pulse until batter is smooth, then pour over cherries.
  4. 4 Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C); continue baking until golden and puffy, 45 to 50 minutes. Cool slightly; dust with confectioners' sugar.

By MONIQUEWS

Madame Cristo - Grilled Ham and Cheese
Lunch French

Madame Cristo - Grilled Ham and Cheese

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine heavy cream, 2 eggs, lemon zest, salt, 1 pinch cayenne pepper, and nutmeg in a bowl until batter is thin and runny. (Add 2 tablespoons more cream if needed.)
  2. 2 Toast bread until lightly browned; place on a flat surface. Divide and place Havarti cheese onto toast; divide and place ham onto cheese. Bring 2 pieces toast together to make 2 sandwiches. Place 1 sandwich into batter. Flip several times to coat evenly; place on a plate. Repeat with second sandwich.
  3. 3 Melt butter in a skillet over medium heat. Add sandwiches; cook until outside browned and cheese melted, about 4 minutes per side.
  4. 4 Meanwhile, fill a large saucepan with 2 inches water; bring to a boil. Reduce heat to medium-low; add vinegar and keep water at a gentle simmer. Crack 1 egg into a small bowl, then gently slip it into the simmering water, holding the bowl just above the surface of the water. Repeat with remaining 1 egg. Cook until egg whites are firm and yolks are thickened but not hard, 2 1/2 to 3 minutes.
  5. 5 Transfer sandwiches to plates; dust with 1 pinch cayenne pepper. Transfer eggs to a kitchen towel with a slotted spoon to remove excess water; place onto each sandwich. Dust with 1 pinch cayenne pepper.

By John Mitzewich

Creamy Strawberry Crepes
Breakfast French

Creamy Strawberry Crepes

4.8

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the crepe batter: Place flour, milk, water, eggs, melted butter, and salt into a blender. Blend until smooth and set aside.
  3. 3 To make the filling: Beat confectioners' sugar, cream cheese, lemon juice, lemon zest, and vanilla with an electric mixer in a large bowl until smooth.
  4. 4 Gently fold in whipped cream.
  5. 5 Heat a lightly oiled griddle or nonstick skillet over medium heat. Pour or scoop batter onto the griddle, using approximately 2 tablespoons for each crepe.
  6. 6 Tip and rotate the pan to spread batter as thinly as possible.
  7. 7 Flip when batter is set and edges begin to brown. Continue cooking until bottom begins to brown. Stack finished crepes on a plate; cover with a damp towel.
  8. 8 Fill each crepe with 1/4 cup sliced strawberries and 1/3 cup cream cheese filling.
  9. 9 Roll up and top with a dollop of cream cheese filling and more sliced strawberries.

By meliss

Pear Clafouti
Dessert French

Pear Clafouti

4.3

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  3. 3 Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
  4. 4 Pour batter over the pears in the baking dish.
  5. 5 Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

By Rita Spangler

Chicken Paillard
Dinner French

Chicken Paillard

4.6

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
  2. 2 Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
  3. 3 Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  4. 4 Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
  5. 5 Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

By Megan

How to Make Coquilles Saint-Jacques
Dinner French

How to Make Coquilles Saint-Jacques

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large skillet over medium heat; add shallots and sauté until translucent, 5 to 8 minutes. Stir in mushrooms, salt, and black pepper; increase heat to medium-high and cook, stirring often, until mushrooms are golden brown, about 10 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon; bring to a simmer.
  3. 3 Gently place scallops into wine and poach in the mushroom mixture until barely firm, about 2 minutes per side; transfer scallops to a bowl. Strain mushroom mixture into another bowl, reserving mushrooms and cooking liquid separately.
  4. 4 Return strained liquid to skillet, pour in any accumulated juices from scallops, and stir in cream. Bring to a boil and cook, stirring often, until cream sauce is reduced by about half, about 10 minutes. Turn off heat and let mixture cool for 1 minute.
  5. 5 Quickly whisk egg yolk into cream sauce until combined. Transfer skillet to a work surface (such as a heatproof countertop or cutting board) and stir 2 in teaspoons tarragon, lemon zest, and cayenne pepper.
  6. 6 Divide mushroom mixture into scallop shells, spreading it out to cover the bottoms of shells; place about 3 scallops onto each portion. Spoon cream sauce over scallops to coat; let sauce drizzle down into mushrooms. Sprinkle lightly with Gruyère cheese and paprika.
  7. 7 Preheat the oven's broiler. Slightly crinkle a large sheet of aluminum foil and place onto a baking sheet. Place filled shells onto foil and press lightly to help them stay level.
  8. 8 Broil in the preheated oven until bubbling and cheese is lightly browned, 5 to 6 minutes.
  9. 9 Transfer to serving plates lined with napkins to prevent shells from tipping; garnish each portion with 2 crossed tarragon leaves.

By John Mitzewich

Beans and Greens Tartine
Lunch French

Beans and Greens Tartine

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drizzle olive oil on both sides of the bread.
  3. 3 Bake in the preheated oven until light golden brown, about 20 minutes.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
  5. 5 Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
  6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  8. 8 Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
  9. 9 Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
  10. 10 Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
  11. 11 Serve topped with Fresno chile pepper slices and green onions.

By John Mitzewich

Chicken Bouillabaisse
Dinner French

Chicken Bouillabaisse

5.0

Prep
35 min
Cook
35 min
Total
85 min

Instructions

  1. 1 Combine onion, celery, carrot, 1 tablespoon olive oil, chopped garlic, lemon zest, 3/4 teaspoon salt, pepper, saffron, fennel seeds, and herbes de Provence in a bowl; add chicken and turn to coat. Cover bowl and refrigerate until flavors combine, at least 15 minutes.
  2. 2 Transfer chicken mixture to a stainless steel pot; add potatoes, tomatoes, water, and white wine. Cover and bring to a boil; reduce heat to low and simmer for 25 minutes. Add sausage and cook for 5 minutes. Stir tarragon and liqueur into pot.
  3. 3 Remove half of a cooked potato and 1/4 cup liquid from the pot and place in a food processor; add peeled garlic, paprika, and cayenne pepper. Process until smooth, about 10 seconds. Add egg yolk and keep processor running; pour in 1/2 cup olive oil slowly until incorporated and rouille is smooth. Season with salt.
  4. 4 Serve bouillabaisse in warmed soup plates with a spoonful of rouille drizzled on top.

By Jacques Pepin

Lemon Pepper Chicken Wings
Appetizer

Lemon Pepper Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

Instructions

  1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson