ZESTSpring2013.pdf

7/30/2019 ZESTSpring2013.pdf

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ZESTSPRING 2013

digial magazinezest

food drinks & entertaining

Spring 2013 No. 1


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www.thomaspiteraphotography.comorlando, fl | 407.802.4808
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ZESTSPRING 2013

access prin-riendly versions o all ourrecipes on our websie!

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zestfood drinks & entertaining

www.zesdigialmag.com

publisherLynne Webb, Food & Spiris

editor-in-chief &illustrator

Erika Piera, DIY & Eneraining

photographerom Piera

Zes For Lie Media1020 Willow Branch Dr.

Orlando, FL 32828

www.zesorliemedia.com

Adverising | SubmissionsPlease conac:

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Copyrigh Zes or Lie Media, Inc. 2013 All righsreserved. No porion o his magazine may be reprined,

copied or disribued online or in prin w ihou priorwriten consen. Quesions or commens? 888-316-2474

Spring is in the air, along with plenty o

beautiul, resh produce in the markets! We

created a spring menu inspired by traditional

Italian Easter celebrations. Instead o a ham,

we chose a succulent boneless leg o lamb

accompanied by a spring risotto, asparagus,

and a delightul dessert called a ricotta pie.

I youve never made a boneless leg o lamb

beore, dont worry - well show you how toproperly trim and tie it.

Most moms love being surprised with

breakast on Mothers Day, so we have

provided recipes or our unique types

o pancakes (in addition to a classic

buttermilk pancake recipe). For a savory

twist, we served up scrambled eggs in hash

brown cups, and topped it all o with ruitysparklers to drink. Happy spring!

Lynne & Erika

spring has sprung

letter from

the EDITORS

Spring 2013 No. 11

TELL YOUR FRIENDS

subscribe o ZES or ree & never missan issue a zesdigialmag.com >>

WEB CONTENT

fOLLOW

zesn1.an enjoyably exciing qualiy

2.keen enjoymen: relish, guso

digial magazine
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table of contents

spring menu

chunky mixed olive tapenadesicilian lemon dip

asparagus w/balsamic brown butter

herb roasted boneless leg o lambrisotto primaveraitalian ricotta piebuttery tart crust

mothers day

breakfast

tips or making great pancakes

basic pancake recipecornmeal pancakes

sweet cheese-lled crpes w/raspberrysauce

ricotta pancakesstrawberry-orange sauce

6

8

10

13

14

bubbly drinks or breakast & brunchruity prosecco sparklers

german apple pancakescrambled eggs in hash brown cups

22

23

25

27

17

18

19

20

visit our blog to learn

how to make these

yarn carrots >
http://www.zestdigitalmag.com/bloghttp://www.zestdigitalmag.com/bloghttp://www.zestdigitalmag.com/bloghttp://www.zestdigitalmag.com/blog


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Inspired by radiional Ialian Easercelebraions, our menu eaures asucculen boneless leg o lamb andseasonal spring side dishes.

FRESH & FLAVORFUL

Spring Menu


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Chunky Mixed Olive apenade

Makes about 1-3/4 cups

1 cup black olives, chopped1/2 cup garlic-stued green olives (about 1/4 lb),chopped1/3 cup sun-dried tomatoes, chopped

Juice and zest o 1/2 lemon3 tablespoons extra virgin olive oil1/4 teaspoon crushed red pepper (or more to taste)2 tablespoons resh parsley, chopped

Combine the black olives, green olives, sun-driedtomatoes, lemon juice and zest, olive oil, red pepper andparsley in a small bowl. Season to taste with salt andpepper. Rerigerate or a minimum o 2 hours to allowthe avors to blend. Serve with crackers or thinly sliced,toasted baguette.

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Sicilian Lemon Dip

Makes 1 to 1-1/4 cups

1 lemon (preerably organic), scrubbed1/2 clove garlic (or more to taste)3 tablespoons extra virgin olive oil2 tablespoons water

Sea salt and reshly ground black pepperPinch o red pepper akes - optional

Using a paring knie or vegetable peeler, remove thepeel rom the lemon, leaving as much o the whitepith as possible on the ruit. Add the peel to the workbowl o the ood processor. Slice the lemon in halcrosswise and remove the seeds, then using a spoon,scoop the segments into the processor. All that shouldbe remaining o the lemon is the thick white pith, whichcan be discarded.

Add the olive oil, water and a little salt and pepper tothe processor. Pulse until the lemon juice and oil areemulsied and the lemon peel is chopped into smallpieces. aste, adjust the seasoning and add crushed redpepper i desired. Serve with crusty bread or toastedbaguette.

Asparagus wih Balsamic Brown Buter

Makes 8 servings

2 lbs asparagus, ends trimmed6 tablespoons butter, melted2 tablespoons balsamic vinegarSalt and reshly ground black pepper

Bring 1/2-inch o water to a boil in the bottom o a largepan outtted with a steaming rack. Place the asparaguson the rack, cover and cook until bright green andtender when pierced with a sharp knie in the thickestpart o the stalk, about 7 minutes.

While the asparagus cooks, melt the butter in alarge skillet over medium-high heat. Cook, stirringconstantly, until the butter begins to oam. As soonas the color starts to darken, whisk in the vinegar and

remove the pan rom the heat. Keep a watchul eye asits very easy to burn.

Plate the asparagus, season with salt and pepper anddrizzle with the brown butter mixture.

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ZESTSPRING 2013


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Herb Roased Boneless Leg o Lamb

Makes 8 servings

1 boneless leg o lamb, 4 to 5 lbs6 tablespoons olive oil1/2 teaspoon salt3 cloves garlic, nely chopped2 tablespoons resh rosemary, nely chopped

2 tablespoons resh thyme leaves, nelychopped1/4 cup parsley, nely chopped

Lay the lamb at on a cutting board, atty sideup. I there are layers o at that are thickerthan 1/8-inch, pare them down but dont trimaway the at completely. urn the meat over(cut side up) and remove any large chunks oat there as well, being careul not to removeany o the membrane holding the meattogether. Season with salt and pepper.


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Preheat the oven to 425F and coat aroasting pan and rack with nonstickspray.

Combine the olive oil, salt, garlic,rosemary, thyme and parsley in a smallbowl. Spread about 2/3 o this mixtureover the cut side o the roast, roll it intoa cylinder and set it on the board, seam

side down. Using unbleached cottonkitchen twine, tie the roast crosswise at1-1/2 intervals. ie snugly, but not sothat the twine cuts into the esh o theroast too deeply.

uck in the aps o meat at either endo the roast and run a piece o twinelengthwise to hold them in place,weaving it over and under each o thecrosswise pieces.

Add 1 cup water to the roasting pan,position the lamb on the rack and roastor 15 minutes. Remove the lamb rom

the oven and reduce the temperatureto 375F. Spread the remaining garlicmixture over the outside o the lamband roast until a thermometer reads130F or rare (135F or medium). oavoid overcooking, begin checking thetemperature aer 40 minutes.

Allow the roast to rest or 10 to 15minutes, then remove all the twine andcarve into 1/2-inch thick slices.

ZESTSPRING 2013 |

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Chiani

Chianti is a medium-bodied, ood-riendly red wine romthe Tuscany region in central Italy. Made primarily romSangiovese grapes, Chianti has earthy aromas with hints ocherry and tobacco and ruit-orward avors o blackberry,raspberry and spice. Its a good choice or acidic oodslike our appetizer tapenade and lemon-olive oil dip; itpairs equally well with the smoky avor o the pancetta inour risotto and stands up nicely to the bold avors o ourroasted lamb.

what to drink

Risoto Primavera

Makes 8 servings

1 lb arborio rice4-1/2 to 5 cups low-sodium chicken broth2 tablespoons olive oil1/4 lb pancetta, cut into 1/4-inch dice

1 large shallot1/2 cup dry white wine1 cup rozen peas, thawed2 to 3 scallions, slicedSalt and reshly ground black pepperParmigiano-Reggiano cheese

In a large pan, bring 4-1/2 cups o the chicken broth to a slow simmer over medium heat.

In a separate saucepan, heat the olive oil over medium heat. Add the pancetta and saut until nicely browned, 3to 4 minutes. Add the shallot and continue cooking until so and translucent, 2 minutes. Add the rice to the pan

and stir to coat with the oil. Cook or 1 minute, add the wine and bring to a simmer, then add 1/2 cup o the hotbroth.

Continue cooking, stirring constantly, until the broth has been completely absorbed. Keep adding broth in 1/2cup increments, allowing each addition to be absorbed beore adding more (see tip below). Youll need to stircontinually while the risotto cooks and season to taste with salt and pepper as you go along. Cooking time isapproximately 18 to 20 minutes, but start tasting aer about 15 minutes and stop adding broth when yourehappy with the texture. Unlike most other varieties o rice, arborio will always be somewhat rm to the bite. Stirin the peas and scallions and cook or 1 minute to heat through. Serve topped with grated Parmigiano-Reggianocheese.

Cooking ipAs the risotto cooks and the exterior starch begins to break down, its sometimes hard to determine when thelast broth addition has been ully absorbed. One good way to tell is to drag a wooden spoon across the bottomo the pan to make a path. I you can still see the bottom o the pan or a second or two as you draw the spoonacross, the broth has been absorbed. I it flls in immediately behind your spoon, you need to cook a little longerbeore adding more liquid.


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Ialian Ricota Pie

Makes 8 to 10 servings

1-1/4 lbs ricotta4 eggs, lightly beaten1/2 cup sugar1/2 teaspoon lemon extract1 teaspoon vanilla extractZest o 1 orange1 cup cream2 tablespoons cornstarchButtery art Crust

At least 3 hours in advance (preerably overnight),place the ricotta in a ne strainer positioned over abowl and rerigerate. Tis process drains the excessliquid in the cheese and ensures that the lling willsolidiy properly.

Position a rack in the center o the oven and preheatto 350F. Place the ricotta, eggs, sugar, lemonextract, vanilla extract and orange zest in the workbowl o a ood processor tted with the steel blade.Process until smooth, 30 seconds. In a small bowl,whisk the cream and cornstarch together until wellblended. Add to the ricotta mixture and process oran additional 45 seconds or until the mixture is silkysmooth. Pour into the prepared springorm pan andset on a baking sheet.

Bake or 45 to 55 minutes, until the lling has risenand the center barely jiggles when you shake the pangently. You can also test by inserting a butter knieinto the center o the pie. I it comes out clean, thepie is done. Open the oven door, but leave the pieinside to cool or 15 minutes. Tis helps preventcracking. Cool or an additional 45 minutes outsidethe oven, then careully remove the sides rom thepan. ranser the pie to a plate and allow to coolcompletely beore serving. Rerigerate any leovers.

Butery ar Crus

8 tablespoons well-chilled, unsalted butter1-1/4 cups all-purpose our1/4 teaspoon salt2 teaspoons sugar3 to 4 tablespoons ice water (or more i needed)

Have a glass o ice water standing by and cut thebutter into 16 pieces.

Place the steel blade into the work bowl o yourood processor and add the our and salt. Scatterthe butter over the our. Using the pulse unction,process until the mixture is crumbly, with pieces thesize o very small peas.

With the processor running, start adding theice water through the eed tube in 1 tablespoon

increments until the dough gathers into one or twolarge pieces. Run the processor or an additional 10 to15 seconds, just long enough or the dough to gatherinto a ball. Be careul not to over-process.

Remove the dough rom the processor and place iton a sheet o plastic wrap. Using your hands, attenit into a 1/2-inch thick circle. Wrap tightly and chillor about 30 minutes in the rerigerator or 7 to 10minutes in the reezer.

When the crust is ready to roll, dust both your rollingsurace and the top o the dough with our. Gentlyroll the dough rom the center out, to a diametero about 11 inches, dusting with a little additionalour as you go along. Place the bottom o a 9-inchspringorm pan on the dough and using a sharpknie, trim away the excess (see note below).

Generously butter the bottom and sides o thespringorm pan and place the dough on the base.Assemble and lock the pan, then, using your ngers,

press the dough into the edges o the pan and up theside about 1/4-inch - just enough to seal the seam.Cover loosely with plastic wrap and rerigerate whileyou make the lling.

Note: You can re-roll the excess tart dough, cut itinto small squares, sprinkle with cinnamon sugar andbake at 425F until golden and crisp.


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italian ricotta pie

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Surprise Mom wih a ve-sarbreakas in bed or brunch orhe whole amily wih our ips ormaking he perec pancakes.

BREAKFAS & BRUNCH

Mohers Day


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ips or Making Grea Pancakes

MixingAlways combine your dry ingrediens in one bowl, we ingrediens in anoher. Make sure each se o ingrediens isvery well-blended beore combining hem. Pour he we ingrediens ino he dry and mix genly wih a rubber spaulaand don overbea he mixure. A ew small lumps here and here won be a problem.

Choosing a panA heavy, a griddle is he bes choice when making convenional pancakes, bu i has no an opion, any large heavyskille (including nonsick) will do. Prehea your pan over medium-high hea. o es he emperaure, ick a ew dropso waer ono he pan. I hey spater and evaporae immediaely, he pan is ready. I youre using an elecric griddlese i o 375F. Once your pan is preheaed, use a paper owel dipped in vegeable oil o lighly oil he surace.

CookingSar by making a single es pancake. Pour abou 1/3 cup o bater ono he preheaed pan and wai unil he edgeslook dry and bubbles appear and burs on he op surace o he pancake. Use a hin spaula or pancake urner oquickly ip i over. Judge he emperaure o your pan by he color o he pancake. I is oo brown, lower he hea abi. Once you achieve a nice golden color and perecly cooked inerior, you can cook he remaining pancakes a ewa a ime.

Adjusing he baterI your es pancake spreads oo much, your bater may be oo hin. o remedy his, whisk 1 or 2 ablespoons ourwih jus enough waer o make a pase, hen sir i ino he bater. I your bater is oo hick, simply add a small amouno waer or milk o hin i ou.

Keeping pancakes warmPrehea he oven o 200F. Place cooked pancakes in a single layer on wire racks se on a baking shee.

Soring leover pancakesPlace a piece o parchmen or wax paper beween each pancake and sore hem in reezer bags or up o 2 weeks.

Tey can be reheaed wihou derosing frs. Place hem on a wire rack se on a baking shee in a preheaed 325Foven or 8 o 10 minues.

Basic Pancake Recipe

Makes about 16 pancakes

2 cups all-purpose our1 tablespoon baking powder1/2 teaspoon salt

1 tablespoon sugar2 large eggs1-1/2 cups whole milk2 tablespoons melted butter

Combine the our, baking powder, salt and sugar in amixing bowl. In a separate bowl, whisk the eggs, milkand melted butter together until well blended, then stirinto the dry ingredients. Mix gently. Pour the batteronto a preheated griddle in 1/3 cup increments. Cookuntil bubbles orm on the surace and break, then ipand cook until golden.

maple


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Cornmeal Pancakes

Makes about 1 dozen

3/4 cup cornmeal3/4 cup all-purpose our1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt2 eggs, lightly beaten1 cup buttermilk (plus more i needed)4 tablespoons melted butter2 tablespoons maple syrupVegetable oil

Combine the cornmeal, our, baking soda, bakingpowder and salt in a mixing bowl. In a separatebowl, combine the eggs, buttermilk, melted butterand maple syrup. Add the wet ingredients to the dryingredients and whisk together until blended.

Lightly oil a nonstick pan or griddle and heat overmedium-high heat. Pour about 3 tablespoons o

batter onto the griddle or each pancake. Cook untilbubbles appear and begin to break on the edges andthe surace o the pancake, then ip to fnish cookingon the second side. Transer to a baking sheet andkeep warm in a 200F oven while you cook theremaining pancakes.

Serve with butter, maple syrup and resh blueberries.

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ZESTSPRING 2013 |

Swee Cheese-Filled Crpes wihRaspberry Sauce

Makes 6 servings (2 crpes each)

For he crpes ~3 eggs, lightly beaten1 cup all-purpose our (plus more i needed)1-1/4 cups whole milk3 tablespoons butter, melted1/4 teaspoon salt

For he lling ~2 cups cottage cheese (1 lb)1/4 cup conectioners sugarZest o 1 lemon

1 teaspoon vanilla extract

For he raspberry sauce ~1 cup raspberries1 tablespoon lemon juice2 teaspoons sugar2 tablespoons water1 teaspoon cornstarch

In a medium mixing bowl, whisk together the eggs,

our, milk, melted butter and salt until smooth andwell combined. Cover and rerigerate or at least onehour to allow the mixture to thicken.

While the crpe batter chills, make the lling and the

raspberry sauce. For the lling, combine the cottagecheese, conectioners sugar, lemon zest and vanilla ina bowl. Cover and rerigerate until ready to use.

o prepare the sauce, place the raspberries, lemonjuice and sugar in a small saucepan and bring to asimmer over medium-high heat. Whisk the waterand cornstarch together in a small bowl until wellblended, then add to the raspberry mixture. Returnto a simmer and continue cooking until the mixturethickens to a syrup-like consistency. ranser to abowl and set aside to cool.

o make the crpes, place 1 teaspoon o vegetableoil in an 8-inch nonstick pan and rub it over thebottom and sides with a paper towel. Heat the panover medium heat and add about 3 tablespoons othe batter to the center o the pan. Quickly li thepan rom the heat, tilting and rotating until the battercoats it completely in a thin layer.

As soon as the crpe appears set and dry (20 to

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Crpes continued

30 seconds), ip it over and cook until barelybrowned (10 seconds). ranser to a plate and repeatwith the remaining batter. I, aer making the rstcrpe, you eel the batter is a little too thin, whisk ina little additional our (1 or 2 tablespoons at most).Stack the cooked crpes on a plate. You should endup with between 14 and 18 total.

o serve, place one crpe on a at surace and spreadabout 2-1/2 tablespoons o the lling on one side,about 1 inch in rom the edges. Gently roll the crpe

to orm a tube, making sure the lling is evenlydistributed. Place seam side down on a serving plateand top with raspberry sauce.

Ricota Pancakes

Makes about 1 dozen

15 ounces ricotta cheese3/4 cup our1/2 teaspoon baking powder

2 tablespoons sugar1/8 teaspoon salt2 tablespoons whole milk3 eggs, divided1/2 teaspoon vanillaZest o 1 orange

Place the ricotta in a strainer over a bowl or at least 1hour to allow any excess liquid to drain.

Combine the our, baking powder, sugar, and salt in

a bowl. In a separate bowl, combine the ricotta, milk,egg yolks, vanilla and orange zest until smooth.

Using an electric mixer on high speed, beat the eggwhites until light and uy, but not sti. Add the

ricotta-milk mixture to the dry ingredients and stirjust until combined. Whisk in about hal o the egg

whites until well blended, then the balance.

Oil a griddle and heat over medium-high heat. Pourabout 3 tablespoons o batter onto the griddle oreach pancake. Cook until bubbles appear and beginto break on the edges and the surace o the pancake,then ip to nish cooking on the second side.ranser to a baking sheet and keep warm in a 250Foven while you cook the remaining pancakes.

Serve topped with Strawberry-Orange Sauce

Srawberry-Orange Sauce

2 cups strawberries, chopped2 teaspoons sugar1 tablespoon lemon juice1/4 cup reshly squeezed orange juice2 tablespoons water2 teaspoons cornstarch

Place the strawberries, sugar, lemon juice and orange

juice in a small saucepan. Bring to a simmer overmedium-high heat. In a small bowl, whisk togetherthe water and cornstarch and add to the simmeringstrawberry mixture.

Continue cooking until the mixture thickens to asyrup-like consistency. ranser to a bowl and setaside to cool.


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ZESTSPRING 2013 |

ricotta pancakes

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Abou Prosecco

Prosecco (glera) is a whie wine grape grown in he Veneo region o Ialy. Is used o make sparkling wines haare ligh-bodied, crisp and o-dry. Tese wines mix nicely wih liqueurs and rui o creae rereshing, sparkling

cockails ha complemen ligher are. Serve one or more o hese inspired favor combinaions he nex ime youenerain or brunch or lunch.

liqueur

elderflowerliqueur

ginger

blueberry

strawberryraspberry

+ limoncello

Flavor Combinations

orange

liqueur+

peach

+ +

Bubbly Drinks for Breakfast & Brunch


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ZESTSPRING 2013 |

Fruiy ProseccoSparklers

3/4 ounce liqueur2 tablespoons whole orchopped ruit5 ounces sparkling wine,well chilled

Measure the liqueurinto the bottom o a

champagne ute, addthe ruit and top withsparkling wine.

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ZESTSPRING 2013 |

German Apple Pancake

Makes 6 servings

2/3 cup all-purpose our

2 teaspoons sugar1/2 teaspoon baking powder1/8 teaspoon salt4 large eggs, lightly beaten1 cup whole milk1 teaspoon vanilla extract1 large apple, peeled, cored and thinlysliced1 teaspoon lemon juice1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

3 tablespoons brown sugar, divided2 tablespoons unsalted butter

Combine the our, sugar, baking powderand salt in a mixing bowl. In a separatebowl, whisk the eggs, milk and vanillatogether until well blended. Add the wetingredients to the dry, mix well, coverand rerigerate or 30 minutes.

Preheat the oven to 425F.

In a small bowl, toss the apple slices withthe lemon juice, cinnamon, nutmeg and1 tablespoon o the brown sugar. Setaside.

Melt the butter in an oven-proo skilletover medium heat. Swirl to coat thepan, then sprinkle the remaining 2tablespoons o brown sugar evenly overthe bottom and arrange the apple slicesin a spiral pattern. Continue cooking or

2 to 3 minutes, then remove rom theheat.

rying not to dislodge the apples, pourthe batter into the pan and place it in theoven. Bake until the pancake is puedand golden around the edges and set inthe center, 15 to 18 minutes.

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ip: For perec scrambled eggs, avoid sirring or ossing he eggswhile cooking and remove hem rom he hea while sill slighlywe looking. Tis echnique yields, so, mois eggs wih a richcreamy exure.



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ZESTSPRING 2013 |

Scrambled Eggs in HashBrown Ness

Makes 12 nests

1 package (20-ounce) store-bought,rerigerated hash browns

4 tablespoons melted butter1/2 teaspoon saltFreshly ground black pepper4 large eggs1 tablespoon cream2 tablespoons butter4 strips bacon, cooked andcrumbled1 tablespoon resh chives, chopped

Preheat oven to 400F and lightly

coat a nonstick mufn pan withnonstick spray.

In a large bowl, combine the hashbrowns, melted butter, salt and aew grinds o black pepper. Dividethe hash browns between the12 cups and, using your ngers,press them rmly to the sides andbottom to orm little nests. Bakeuntil golden brown and crisp, 20 to25 minutes.

While the hash browns bake, makethe scrambled eggs. Whisk the eggsand cream together in a mixingbowl until well combined. Heatthe butter in a nonstick rying panover medium heat. Add the eggsand allow them to set or about 30seconds, then using a heat-proospatula, slowly draw the eggs romthe edges o the pan toward the

center. Continue the process untilthe eggs have turned rom liquid toso, shiny curds. Remove rom theheat immediately.

Remove the hash browns romthe oven and allow to cool or 5minutes. Careully transer thenests to a serving platter andspoon a portion o scrambled eggsinto each one. op with crumbled

bacon and a sprinkling o chives.

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