LEMON CREAM
Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.
Provided by Dreamer in Ontario
Categories Sauces
Time 35m
Yield 1 1/4 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring well.
- Cover and refrigerate for 30 minutes or up to 3 days.
Nutrition Facts : Calories 27.8, Sodium 0.2, Carbohydrate 7.3, Fiber 0.2, Sugar 6.8, Protein 0.1
CREAMY SALMON AND LEEK PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return to the pot.
- Melt butter in a saucepan over medium heat. Cook and stir leek in butter until slightly softened, 6 to 7 minutes; season with salt. Pour white wine and lemon juice over the leeks, and bring to a boil while scraping any browned bits of food from the bottom of the pan with a wooden spoon. Simmer until most of the liquid evaporates, about 5 minutes.
- Stir creme fraiche, mustard, and 1 pinch cayenne pepper into the leek mixture. Reduce heat to low and let cook until warmed, about 5 minutes. Add salmon to sauce; cook and stir until salmon starts to flake and is no longer pink in the center, 2 to 3 minutes. Remove pan from heat and stir in cilantro. Pour sauce over spaghetti; toss to coat. Garnish with a pinch of cayenne pepper.
Nutrition Facts : Calories 895.7 calories, Carbohydrate 62.2 g, Cholesterol 215.7 mg, Fat 56.7 g, Fiber 4.8 g, Protein 31.3 g, SaturatedFat 33.4 g, Sodium 206.8 mg, Sugar 9.2 g
CONFIT LEEKS WITH LENTILS, LEMON AND CREAM
Leeks slow-cooked in olive oil star in this hearty vegetarian main of lentils, lemon and herbs. These confit leeks are roasted and softened without browning, slowly releasing their flavor into the oil. The mixture could be spooned over baked potatoes or roasted chicken, but the lentils give the dish heft and bite, and the leek cream makes it extra special. If you can't find French lentils, you can easily substitute other green or beluga lentils, or pearl barley or other grains. Serve this dish warm or at room temperature, and eat alongside some roasted potatoes for a complete meal, if you like.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 180 degrees Celsius/350 degrees Fahrenheit.
- If necessary, soak and carefully rinse the leek rounds in a large bowl of water to get rid of any excess grit. Drain, then cautiously pat dry, keeping the rounds intact.
- Add the leeks, garlic, thyme, 1 teaspoon salt and a good grind of pepper to a 12-by-8-inch/30-by-20-centimeter baking dish. Mix gently to combine, then pour the oil on top. Arrange the leeks cut-side up, then cover tightly with foil and bake for 35 minutes.
- Remove the baking dish from the oven and gently turn the leeks using two forks. Cover again with foil and return to the oven to bake until completely softened, about 35 minutes more. Turn the oven temperature up to 200 degrees Celsius/400 degrees Fahrenheit.
- As the leeks bake, fill a medium saucepan about two-thirds of the way with water and bring to a boil over high. Add the lentils and cook until just tender but not at all mushy, 12 to 15 minutes. Drain well and set aside.
- When ready, remove the confit leeks from the oven and transfer a heaping 1/2 cup/100 grams of the cooked leeks plus 5 of the garlic cloves to a bowl for the leek cream. Add the cooked lentils to the remaining leeks in the baking dish along with 1/4 teaspoon salt and a good grind of pepper; mix gently to combine. Cover again with the foil and return to the oven for 15 minutes. Remove the foil and leave to settle for 10 minutes. Discard the thyme sprigs.
- While the lentils bake with the leeks, make the cream: Add reserved leeks and garlic to a food processor along with the heavy cream, mustard, 1 tablespoon lemon juice and 1/8 teaspoon of salt; blitz until smooth.
- When ready, stir the remaining 4 tablespoons lemon juice and the chopped herbs into the lentil and leek mixture. Transfer to a rimmed platter and serve with the leek cream in a bowl alongside.
CHAMPAGNE LEEK AND LEMON CREAM
I found this recipe on another site and decided to post it here because it's just so simple and tasty! We like to use this with a nice Australian Barramundi, but it's good with most white fish. It's the only fish dish that makes my husband lick his plate. Measurements are in American cups.
Provided by AmandaInOz
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, melt butter over medium-high heat.
- Add leeks and shallots. Cook until leeks are tender (about 4 minutes).
- Add champagne and reduce until 2-3 tablespoons remain.
- Add lemon juice and cook until liquid evaporates.
- Add cream and simmer until slightly reduced.
- Season with salt and pepper.
- Garnish with fresh dill.
Nutrition Facts : Calories 315.1, Fat 27.9, SaturatedFat 17.4, Cholesterol 96.8, Sodium 74.6, Carbohydrate 10.9, Fiber 0.9, Sugar 2.5, Protein 2.1
CREAMY LEMON CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
- Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.
LEMON CHAMPAGNE COCKTAIL
Provided by Giada De Laurentiis
Categories beverage
Time 5m
Yield 4 to 6 servings (4 1/2 cups)
Number Of Ingredients 4
Steps:
- In a pitcher, combine the lemonade and vodka. Slowly stir in the champagne. Pour into ice-filled glasses and garnish with mint sprigs.
- Cook's Note: To make vanilla-flavored vodka, place 3 whole vanilla beans in a 750 ml bottle of plain vodka. Place the bottle in a cool dark place for at least 10 days to allow the vanilla to infuse the vodka. Open the bottle occasionally during the infusion time.
SEARED SALMON WITH CREAMY LEEK SAUCE
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
- Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
- Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
BRAISED LEEKS WITH LEMON
Categories Vegetable Side Quick & Easy Low/No Sugar Lemon Leek Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 4
Steps:
- In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.
FILLET OF SOLE WITH LEEK SAUCE
Categories Milk/Cream Microwave Fish Quick & Easy Wheat/Gluten-Free Lemon Leek Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a microwave-safe glass casserole microwave the butter at high power (100%) for 1 minute, or until it is melted. Stir in the leeks and salt to taste and microwave the mixture, covered with the lid, at high power (100%) for 10 minutes, or until the leek is tender. Transfer the leek mixture to a saucepan and add the wine. Season the sole with salt and pepper and fold the fillets, skinned sides in, into thirds. Arrange the fillets in the casserole and microwave them, covered with lid, at high power (100%) for 3 minutes, or until they just flake. While the fish is cooking, boil the leek mixture until almost all the liquid is evaporated. Transfer the fish with a slotted spatula to heated plates and keep it warm, covered with foil. Add the fish liquid remaining in the casserole to the leek mixture and boil the mixture until the liquid is reduced by half. Add the cream and boil the mixture, stirring, until the sauce is thickened slightly. Season the sauce with the lemon juice and salt and pepper, spoon it around the fish, and garnish each serving with the parsley.
HALIBUT FILLETS WITH LEEKS
There are countless ways to prepare halibut - in a white-wine sauce, for example, a bechamel sauce or with grapes. In this recipe, the halibut is poached in a mixture of dry white wine and finely chopped shallots. After the fish is cooked it's removed briefly from the cooking liquid, which is then reduced, and a little heavy cream is added to it. The fish is placed on a bed of leeks - a delicate counterpoint to the fish - and a small amount of the sauce was then spooned over all, though you could reserve a little to toss with linguine as a side.
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Before chopping, rinse thoroughly between the leek leaves and pat dry. Chop the leeks as finely as possible. There should be about 3 1/2 cups.
- Heat 1 tablespoon of the butter in a saucepan and add the leeks. Cook, stirring often from the bottom, about 3 minutes. Add the 2/3 cup of wine and stir. Bring to the boil and cover. Cook 10 minutes. Keep warm.
- Meanwhile, using the remaining 1 tablespoon of butter, grease the bottom of a heavy skillet large enough to hold the fish pieces in one layer without crowding. Sprinkle the bottom of the skillet with shallots and arrange the fish pieces over it. Sprinkle with salt and pepper to taste. Pour the remaining 1/2 cup of wine over the fish. Bring the wine to a boil and cover the skillet closely. Cook 4 minutes or less until the fish just loses its raw look.
- Transfer the fish pieces to a warm serving platter. Cover closely with foil and keep warm.
- Cook down briefly the skillet liquid to 1/2 cup and then pour it into a saucepan. Add the cream. Bring to a boil and cook over moderately high heat about 4 minutes or until reduced to 3/4 cup. Set aside 6 tablespoons of this sauce to be added to the linguine, which will accompany this dish.
- Spoon four equal portions of the cooked leeks onto four individual serving dishes. Top each portion of the leeks with one piece of fish. Spoon all but the reserved 6 tablespoons of sauce over the fish. If serving with linguine, toss pasta with the reserved sauce and 2 tablespoons butter. Serve alongside the fish.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 11 grams, Sodium 716 milligrams, Sugar 4 grams, TransFat 0 grams
More about "champagne leek and lemon cream food"
CREAMY CHICKEN AND LEEKS RECIPE - SUNDAY SUPPER …
From sundaysuppermovement.com
CREAMED LEEKS - GREEDY GOURMET
From greedygourmet.com
LEMON GARLIC PASTA - BOWL ME OVER
From bowl-me-over.com
CREAMY LEMON PASTA RECIPE - ANDREW ZIMMERN - FOOD
From foodandwine.com
CREAMY SALMON AND LEEK PASTA SAUCE AND OBVIOUS …
From foodwishes.blogspot.com
CREAMY LEMON CHICKEN WITH GARLIC RECIPE | COLES
From coles.com.au
10 BEST CHAMPAGNE CREAM SAUCE RECIPES | YUMMLY
From yummly.com
LEMON CHARDONNAY BUTTER SAUCE RECIPES ALL YOU NEED IS …
From stevehacks.com
CHAMPAGNE PAIRED WITH ROASTED OYSTERS WITH BACON AND LEEKS
From alwaysravenous.com
CREAMY LEMON PASTA WITH PROSCIUTTO | EASY PASTA DINNER IDEA
From joyfulhealthyeats.com
WEST COAST MUSSELS WITH WHITE WINE, LEEKS, LEMON & CREAM
From pinterest.ca
ONE-POT WHITE WINE PASTA WITH MUSHROOMS AND LEEKS - FOOD
From foodandwine.com
CARAMELIZED LEEK AND CABBAGE PASTA WITH LEMON | LINDSEY EATS
From lindseyeatsla.com
15 MEDITERRANEAN LEEK RECIPES - SELECTED RECIPES
From selectedrecipe.com
CHAMPAGNE AND CHERVIL AND LEEK AND SCALLOP RECIPES
From supercook.com
WATCH: CREAMY LEEK AND LEMON FETTUCCINE – KEVIN LEE JACOBS
From agardenforthehouse.com
LEEK & LEMON LINGUINE RECIPE | EATINGWELL
From eatingwell.com
CHIFF.COM - CHIFF CHEF FISH & SEAFOOD RECIPES SITE MAP
From chiff.com
CHAMPAGNE GRILLED LEEKS RECIPE - EASY RECIPES
From recipegoulash.cc
CELERY AND CHAMPAGNE AND CHILE PEPPER AND CREAM AND LEEK …
From supercook.com
COOKING OFF THE CUFF: LEEKS, LEMON, CREAM, PASTA - HUFFPOST
From huffpost.com
LEMON BEURRE BLANC SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
LIGHT GREEK YOGURT LEMON PASTA - HEALTHY & VEGETARIAN - SHOW …
From showmetheyummy.com
CREAMED LEEKS RECIPE - BBC FOOD
From bbc.co.uk
THESE LEEKS ARE ANYTHING BUT HUMBLE - THE NEW YORK TIMES
From nytimes.com
ASPARAGUS SPEARS, MINT AND LEMON LEEK CREAM SPAGHETTINI - BACON …
From baconismagic.ca
SALAD, TART AND ICE-CREAM: HERB RECIPES BY MARK DIACONO
From theguardian.com
CREAMY CHAMPAGNE CHICKEN - CAFE DELITES
From cafedelites.com
CHICKEN AND LEEK CASSEROLE | A BIBBYSKITCHEN RECIPE
From bibbyskitchenat36.com
CHAMPAGNE CHICKEN VOL-AU-VENTS | GOURMET TRAVELLER
From gourmettraveller.com.au
CHAMPAGNE LEEK AND LEMON CREAM RECIPE - WEBETUTORIAL
From webetutorial.com
HOW TO MAKE GORDON RAMSAY'S FAVORITE EASY PASTA DISH
From insider.com
LEMON PASTRY CREAM RECIPE - SERIOUS EATS
From seriouseats.com
ALMOND-CRUSTED HALIBUT W/ CHAMPAGNE LEEK & LEMON CREAM
From chiff.com
CRAB AND LEMON CREAM PASTA SAUCE - BIGOVEN.COM
From bigoven.com
SHRIMP LEMON-LEEK LINGUINE RECIPE - RELUCTANT ENTERTAINER
From reluctantentertainer.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love