wynola pizza & bistro / julian, ca
A couple of weeks ago, Jake and I were on a quest to find some snow for his youngest son … Continue reading wynola pizza & bistro / julian, ca
A couple of weeks ago, Jake and I were on a quest to find some snow for his youngest son … Continue reading wynola pizza & bistro / julian, ca
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Red Moon Noodle House has been around since last year. A few bloggers have made the rounds here, but it … Continue reading red moon noodle house / clairemont – san diego, ca
I wanted to make Jake something unique and special for Valentine’s Day last week. Red Velvet Cupcakes are his favorite … Continue reading caramel stuffed red velvet cookies
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HINOTEZ is the sister restaurant to Yakitori Yakyudori, which I visited not too long ago with my co-workers. Jake, T … Continue reading hintoez / clairemont – san diego, ca
All of the casinos around San Diego have different offers and incentives to entice you into their casino to get … Continue reading bld’s at valley view casino / valley center – san diego, ca
Valentine’s Day is making a pretty fast approach (pssst, it’s on Thursday). Instead of doing a last minute “oh crap … Continue reading heath toffee rice krispies treats with browned butter for your valentine
Woody’s Burgers has taken over the old spot for Bangin’ Burgers which closed down last year. My co-workers and I … Continue reading woody’s burgers / miramar – san diego, ca
When I was preparing the menu to do my big dinner recently, I knew I wanted to do a lemon dessert. Originally I was going to make Lemon Tassies but the thought of making 24 little tarts in a mini muffin pans sounded completely exhausting to me. Instead, I kept looking for something unique to do… and something a little easier.
This recipe is … well, mostly easy. Except for the “constant 12-15 minutes of whisking over a pot of boiling water”, it is pretty easy!
We’re going to start about midway through the process for this one, since I forgot to take photos of making the base… I think I got some good arm exercises out of that one.
This is the Meyer Lemon base – is a very bright yellow, is it not? This is what you end up with after mixing egg yolks, lemon zest and juice, salt, and 1 cup of the sugar for 12 minutes. After you create the base, you let it cool completely. I actually let is cool overnight and finished this up the next morning.
This part is easy, since you can just stick it into a mixing bowl and let it go. Unless you want the arm exercise. I had enough of that the day before.
This is just two cups of heavy whipping cream and 1/2 cup of sugar, mixed together until soft peaks form.
I just dug this photo of the whisk attachment. You can kind of see mini peaks!
You fold in the whipped cream in thirds so you can lightly incorporate the whipped cream to make semifreddo. See how bright the batter still is?
It really starts to lighten up in color when you add the next third line… again, gently folding it in.
Until you’re left with this light yellow colored mixture.
Take a baking/bread pan and line it with plastic wrap and then scoop the semifreddo in. Let it set and freeze for at least 4 hours before serving.
The plastic wrap makes it easier to lift the whole thing out for slicing. It doesn’t really freeze all of the way and get too hard – it’s sort of a cross between a mousse and a frozen yogurt. The tartness of this still shines through but the whipped cream helps to lighten it up and give it a very smooth texture.
If I had really thought ahead, I’d probably have paired this with berries or something. Instead, I had the weird combination of chocolate brownie and meyer lemon. Ah well.
I hope you try this out sometime – it’s delicious and refreshing and a great way to use up a bunch of lemons! Recipe below: Continue reading “meyer lemon semifreddo”
Instead of blogging last night, I made these: Because earlier this month, I got this in a piece of King … Continue reading instead of blogging…