Blueberry & Meyer Lemon Breakfast Pastry

This beautiful breakfast pastry uses store-bought puff pastry as a shortcut. I loved the crushed dried blueberries sprinkled over the top.

I served this pastry as part of our Easter brunch along with my favorite brunch dish, Asparagus, Leek and Gruyere Quiche. We also had fruit and green salads, cheeses with crackers and warm bread, hummus with vegetables, nuts, and sliced kielbasa.

This recipe was adapted from Food and Wine, contributed by Anna Theoktisto. I modified the method and proportions. The combination of blueberries and lemon was bright and delicious.

The pastry is ideally served warm, but I made it a day in advance, refrigerated it overnight, and served it at room temperature. Still great. It could also be reheated prior to serving.

Yield: Two 5×12-inch Pastries (about 8 to 10 servings)

• 1 (18.3-ounce) package frozen puff pastry, thawed (I used Trader Joe’s)
• all-purpose flour, for dusting
• 5.2 ounces cream cheese (such as Philadelphia), at room temperature
• 5.2 ounces (about 1 1/3 cups) unsifted confectioners’ sugar
• freshly grated zest from one Meyer lemon
• 1 tablespoon plus 1 tsp freshly squeezed Meyer lemon juice
• 5 to 6 T blueberry preserves (I used Stonewall Kitchen)
• scant 3/4 teaspoon cornstarch
• 1 large egg
• 1 T water
• 2 T whole milk
• 2 T whole freeze-dried blueberries, crushed

1. Line two large rimmed baking sheets with parchment paper.
2. Beat cream cheese, powdered sugar, and lemon zest and juice with an electric mixer fitted with the paddle attachment on low speed, gradually increasing mixer speed to medium-high, until mixture is smooth, about 2 minutes, stopping to scrape down sides of bowl as needed.
3. Measure 1/3 cup cream cheese mixture into a separate medium bowl; set aside for icing.
4. Unroll thawed puff pastry on a lightly floured work surface. (I used a pastry mat instead.) Cut pastry in half lengthwise; place 1 pastry half on prepared baking sheet. Repeat with second roll of pastry on second baking sheet.
5. Divide remaining cream cheese mixture in half. Spoon one ration of the mixture in a 1 1/2-inch-wide strip lengthwise down the middle of each pastry half on the prepared baking sheets, leaving a 1-inch border along short pastry edges.
6. Stir together preserves and cornstarch in a small bowl. Divide the mixture into fourths.
7. Spoon each ration of the preserves mixture evenly along the long edges of both cream cheese strips (about 1 1/2 tablespoons per side), leaving a 1-inch border on each long side.
8. Beat together egg and 1 tablespoon water in a small bowl. Brush border of topped pastry lightly with egg mixture; reserve remaining egg mixture.
9. Place remaining pastry half on top of filled pastry, pressing edges firmly to seal.
10. Chill until firm, about 20 to 30 minutes. Meanwhile, preheat oven to 350°F. (I set my oven to true convection.)
11. Brush chilled pastry lightly with reserved egg mixture. Using a paring knife, cut 5 small (about 1-inch) slits on top of pastry.
12. Bake in preheated oven until golden brown and evenly puffed, 40 minutes on convection or up to 45 minutes in a standard oven, rotating the pans halfway through the baking time.
13. Transfer baking sheet to a wire rack; let pastry cool 10 minutes.
14. Place freeze-dried blueberries in a zip-top bag and crush with a rolling pin.
15. Whisk milk into reserved 1/3 cup cream cheese mixture until smooth.
16. Drizzle icing over warm pastries, and sprinkle with crushed freeze-dried blueberries. Serve warm. (see Note)

Note: I waited for the pastries to cool to room temperature prior to drizzling with the icing. Once garnished, I wrapped them in plastic wrap and refrigerated them overnight. Pastry can be reheated or served at room temperature. It will keep in the refrigerator for up to one week.

Pasta with Pestocado (Avocado Pesto) & Broccoli

According to America’s Test Kitchen, Pestocado is the “hottest new ‘it’ sauce.” Avocado replaces the cheese in this full-flavored pesto. It was creamy and delicious.

The recipe was adapted from America’s Test Kitchen’s cookbook, More Mediterranean, via americastestkitchen.com. I modified the method and used linguine fini, Meyer lemon, walnuts, and two garlic cloves. Easy and great.

Yield: Serves 4 to 6

• 1 T table salt, for cooking broccoli and pasta
• 12 to 16 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
• 1 pound spaghettini, or spaghetti
• 1 ripe avocado, halved and pitted
• 1 cup fresh basil leaves, plus more for garnish
• 1/2 cup shelled pistachios or walnuts, toasted and chopped, divided
• 3 anchovy fillets, rinsed
• 2 tsp toasted fennel seeds
• 2 garlic cloves, minced
• 1/2 tsp coarse salt
• 1 teaspoon grated lemon zest plus 1 tablespoon juice (I used Meyer lemon)
• 1/4 cup (4 T) extra-virgin olive oil, plus extra for drizzling
• freshly ground black pepper

1. Heat an oven to 375 degrees F. Spread the nuts in a single layer on a rimmed baking sheet and toast until browned and fragrant, about 5 minutes. Set aside to cool. Coarsely chop.
2. Bring 4 quarts water to boil in large pot. Add 1 tablespoon table salt and broccoli stalks and cook for 1 minute. Add florets and cook until stalks and florets are tender, 2 to 3 minutes.
3. Using slotted spoon, transfer broccoli to colander set over bowl (do not discard boiling water). Let broccoli drain and cool slightly, about 5 minutes; set aside.
4. Add pasta to reserved boiling water and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
5. Process 1 cup broccoli, 1/2 cup pasta cooking water, avocado, basil, 1/4 cup chopped nuts, anchovies, fennel seeds, garlic, lemon zest and juice, and coarse salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed.
6. With processor running, slowly add oil until incorporated, about 15 seconds.
7. Add pesto to pasta in pot and toss until sauce evenly coats pasta, adjusting consistency with remaining reserved cooking water as needed.
8. Stir in remaining broccoli and season with salt and pepper to taste.
9. Sprinkle with remaining 1/4 cup pistachios. Garnish with fresh basil and drizzle with extra oil, as desired. Serve.

Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

• 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 T extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
• 1/2 large red onion, cut into wedges
• approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
• 8 ounces dried orzo (about 1 1/4 cups)
• 1 tsp fresh thyme leaves
• 2 to 4 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cups chicken stock
• freshly grated Parmesan, for serving, optional

1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Garlic Aioli Potato & Egg Salad

Making homemade mayonnaise has been a challenging endeavor for me. It is always described as “quick and easy” but that has not been the case in my kitchen! This time- with a little bit of a struggle- I finally had a successful result. 🙂

The garlic aioli base of this potato salad was very creamy and flavorful. The diced hard boiled eggs added even more richness to the finished dish. This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions. The original recipe suggests making the salad at least an hour prior to serving to allow the flavors to mellow.

This dish could also be made with store-bought mayonnaise as a shortcut! Skip steps 3 and 4 and add garlic and lemon juice to the mayo.

Yield: Serves 4 as a side dish

• 2 large eggs
• 2 egg yolks, at room temperature
• 2 garlic cloves, finely grated or pushed through a garlic press
• 1/4 teaspoon kosher salt, plus more as needed
• 1/2 tablespoon lemon juice, at room temperature, more as needed (I used Meyer lemon juice)
• 1/2 cup extra-virgin olive oil
• 2 T sour cream
• 4 T (1/4 cup) finely chopped celery
• 2 T finely chopped red onion
• 1 pound small waxy white or yellow potatoes, roughly about the same size (I used tiny yellow potatoes)
• freshly ground black pepper, to taste
• finely chopped chives, cilantro, or parsley, for garnish

1. Place the 2 whole eggs in a small pot with water to cover. Bring to a boil over high heat; immediately remove from heat and cover for 8 minutes. Transfer eggs to a bowl of ice water to cool. Peel and dice small.
2. Meanwhile, combine grated garlic, salt and lemon juice in a blender, and pulse a few times to combine. (I used a Vitamix.)
3. Pulse in the egg yolks. (I incorporated the egg yolks briefly at the highest speed.)
4. With motor running, set to medium-low speed (3 on a Vitamix), very slowly drizzle (drip!) in olive oil until completely incorporated and mayonnaise is thick. (I covered the opening with a paper towel to prevent any mess.)(I initially began this process with 1 egg yolk and the mixture separated. I was able to bring it back to a creamy state by slowing adding the broken mixture to an additional egg yolk prior to slowly adding the rest of the olive oil in the blender.)
5. Scrape the mayonnaise into a bowl and fold in sour cream.
6. Fold in the chopped celery and red onion.
7. Place whole unpeeled potatoes in a large pot with enough water to cover by 1 inch. Bring to a boil over medium-high heat and then generously salt the water. Cook until potatoes are just tender, 15 to 25 minutes depending upon size. (I cooked the potatoes for 20 minutes.)
8. Drain and cut the potatoes into 1 1/2-inch chunks as soon as you can handle them.
9. Transfer hot potatoes to a large bowl and toss with diced boiled eggs and 2/3 of the mayonnaise.
10. Let cool to room temperature, or refrigerate until ready to use.
11. Just before serving, toss with some of the remaining dressing to taste (if desired). (I reserved the remaining mayonnaise for another use.)
12. Season with black pepper and add more salt, if necessary, to taste. Sprinkle with chopped herbs. Serve.

Roasted Salmon with Lemon-Brown Butter Asparagus & Peas

This dish is a fresh and healthy springtime meal. It was also very quick and easy to prepare. I served the salmon and vegetables over rice, making it a complete meal.

This recipe was adapted from The New York Times, contributed by Kay Chun. I used Meyer lemons and modified the method and proportions. Nice.

Yield: Serves 4 to 6

• 2 pound salmon fillet, with or without skin (I used skinless)
• 3 T extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 to 2 1/4 pounds asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
• 6 T unsalted butter
• 2 to 3 T freshly squeezed lemon juice, to taste, plus wedges for serving (I used Meyer lemons)
• 3 T drained capers
• 1 cup frozen peas, thawed
• 1/4 cup (4 T) coarsely chopped flat leaf parsley, plus more for garnish
• white Basmati rice, for serving, optional

1. Heat oven to 450 degrees. (I set my oven to convection roast.) Line a rimmed baking sheet with aluminum foil; lightly coat with cooking oil spray.
2. Arrange the salmon “skin side-down” on the baking sheet. Rub the top surface of the salmon with 1 tablespoon of oil and season with salt and pepper.
3. Roast the salmon in the preheated oven until medium, 10 to 15 minutes. (I roasted mine for 12 minutes on convection roast.)
4. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 2 tablespoons of oil over medium to medium-high heat. (I used a 14-inch stainless steel skillet.)
5. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
6. Reduce heat (if set to medium-high) to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn).
7. Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
8. Divide rice, if using, and vegetables among plates. Top with salmon and spoon over any remaining pan sauce.
9. Garnish with parsley and serve with lemon wedges, as desired.

Meyer Lemon & Orange Twist Bread

Happy Belated Easter! I made this elegant citrus twist bread for breakfast over Easter weekend. My daughter described it as similar to panettone but without the dried fruit. My son agreed but stated that this was much better. 🙂 It was very moist and tender.

This recipe was adapted from Food 52.com, contributed by Samantha Seneviratne. I used Meyer lemon zest and omitted the grapefruit zest. I also modified the method.

Because of the rise times, I prepared the dough through the first rise two days in advance and completed the second rise and baked it one day prior to serving. We ate it reheated- which was essential. The original recipe suggests sprinkling the top with confectioners’ sugar or drizzling it with glaze. I opted for the simple sprinkling of confectioners’ sugar but know it would also be delicious with the glaze. Lovely.

Yield: 8 servings

For the Dough:

• 1/3 cup warm whole milk (110°F) (I used whole milk)
• 2 teaspoons active dry yeast
• 5 tablespoons granulated sugar, divided
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 large egg, plus 1 large egg yolk, lightly beaten, at room temperature
• 4 tablespoons (1/2 stick) butter, at room temperature, cut into cubes

For the Filling and to Finish the Bread: 

• freshly grated orange zest from 3 to 4 oranges (about 3 tablespoons)
• freshly grated zest from 3 Meyer lemons (about 2 tablespoons)
• 6 tablespoons granulated sugar
• 3 tablespoons unsalted butter, cut into cubes, at room temperature
• 1 pinch kosher salt
• 1 large egg, beaten
• confectioners’ sugar, for dusting, optional

To Make the Dough:

1. In a small bowl or liquid measuring cup, combine the warm milk, yeast, and 1 teaspoon of the granulated sugar. Set aside until foamy, about 5 minutes.
2. In the bowl of a stand mixer with the dough hook attached, or a large bowl, combine the remaining sugar, flour, and salt.
3. With the mixer on low, add the yeast mixture, the egg, and the egg yolk, and mix until smooth and elastic, about 5 minutes. (Alternatively, knead this mixture by hand on a clean work surface.) 
4. Add the butter, a bit at a time, and continue to mix or knead the dough until the butter is fully incorporated and the dough is smooth, another 5 minutes. The dough will be sticky. If you’re doing this by hand, you can use a bench scraper to help scoop the dough up as you knead it. It may look like it’s never going to incorporate, but keep kneading and it will.
5. Once the dough is fully incorporated, gather it into a neat ball and place in a lightly greased bowl.
6. Cover the bowl with plastic wrap or a kitchen towel and set aside to rise in a warm place until doubled, about 1 to 2 hours. (I used a proofing oven.) After the dough has doubled, you can punch it down, wrap it well and refrigerate for up to 2 to 3 days. (I refrigerated it overnight.)

To Make the Filling and to Finish the Bread:

1. In a small bowl, combine the citrus zest, sugar, and salt together using your fingers to release some of the citrus oils. Add the butter and mix until well combined. (I reserved the soft room-temperature butter and spread it over the rolled out dough instead.)
2. Tip the dough out onto a very lightly floured surface and knead it once or twice to expel the air. Roll it out into an 8-inch by 17-inch rectangle.
3. Spread the filling evenly over the surface of the bread.
4. Starting from one of the long ends, roll the dough up into a tight coil. Pinch the ends to seal the roll.
5. Using a sharp knife, cut the dough in half lengthwise.
6. Transfer the two pieces of dough to a piece of parchment paper, cut sides up. Pinch the two pieces together at one end and then carefully twist the two pieces of dough together. Take care not to stretch the dough and to keep the cut sides up.
7. Coil the twist around to make a wreath and connect the ends, making sure to continue the twisting pattern.
8. Transfer the wreath, on the parchment, to a rimmed baking sheet. Cover lightly with plastic wrap and set aside in a warm place to rise. (I used a proofing oven.) It could take up to 2 hours for the wreath to puff so it’s better to keep an eye on the dough rather than the clock. You’ll know it’s ready when it looks puffed and and it rises back slowly when you gently press it with your finger.
9. Towards the end of the rise time, preheat the oven to 375°F, preferably on convection.
10. Carefully brush the wreath with the egg wash.
11. Bake until puffed and golden brown, 18 minutes, on convection, or up to 30 minutes in a standard oven. A thermometer inserted into the thickest part of the bread should register between 190°F and 200°F.
12. Transfer the wreath to a rack to cool slightly. Serve warm or at room temperature with a light dusting of confectioners’ sugar.

Notes:

The twist bread can also be drizzled with a simple glaze of room temperature cream cheese mixed with some warm milk and confectioners’ sugar.

The bread can be stored at room temperature in an airtight container for 2 days or frozen for up to 1 month.

Pasta With Brown Butter, Whole Lemon, & Parmesan

This is another wonderful weeknight pasta that uses simple ingredients. I was excited to make it while Meyer lemons are still readily available. The lemon added brightness which had a nice contrast to the richness of the browned butter and cheese.

This recipe is from Bon Appétit, contributed by Andy Baraghani. I used a mandoline to slice the lemon into 1/8-inch thick (thin) rounds. I loved that the original recipe called for “an almost ridiculous amount of pepper.” I’m a huge fan. 🙂

Yield: Serves 4 to 6

• 1 lb. short tube pasta, such as paccheri or rigatoni (I used mezzi rigatoni)
• coarse salt
• 8 T (1 stick) unsalted butter, cut into pieces, divided
• 1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed (I used a mandoline)
• 1 oz Parmesan, finely grated, plus more for serving (I used Parmigiano-Reggiano)
• freshly ground black pepper

1. Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
2. Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted.
3. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5–7 minutes.
4. Using tongs, transfer one-third of lemon slices to a plate; set aside.
5. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid.
6. Add 1 1/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.)
7. Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
8. Drain pasta and add to sauce.
9. Cook, stirring often and adding the grated Parmesan a little at a time.
10. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1–2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools).
11. Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
12. Serve pasta topped with reserved lemon rounds and more Parmesan.