Lemon Muenster Cheese Alfredo Sauce Food

LEMON MUENSTER CHEESE ALFREDO SAUCE

Steps:

• 1. Bring cream (reserve 1/4 cup of cream first and keep it cold) to a near boil, stirring constantly so it doesn't burn. Add handful of cubed cheese whisking constantly. Keep adding cheese until cream is saturated and will no longer suspend additional melted cheese. (3/4 pound of cheese per pint of cream.)
• 2. Squeeze in lemon juice from fresh lemons. (Heat lemons in microwave for 30 seconds each to obtain juice easily.)Season with white pepper. I usually use 1/2 tsp. (You can use black pepper, but the white is spicier and doesn't affect the color of the sauce.)
• 3. Mix cornstarch with reserved cream to make thick paste. Whisk cornstarch solution into sauce to thicken. The thicker your cornstarch mixture, the thicker your sauce.
• 4. Remove sauce from burner. Adjust to taste with additional lemon juice (I use concentrate) and white pepper.
• 5. Serve over cooked pasta. Leftover sauce will keep in the fridge or freezer - to bring it back to life, heat slowly and add some milk to thin it back out.
• 6. VARIATION: For those who want a more substantial dish or to change it for leftover night - stir fry mushrooms, shrimp,or clams with fresh garlic in olive oil and serve over the pasta and sauce. This is especially tasty if you toast the fresh garlic.

LEMON GARLIC ALFREDO SAUCE

Steps:

• Zest a lemon using a zester or a fine grater; set aside.
• Juice two lemons with a citrus reamer or juicer; set aside.
• In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
• Add fresh lemon juice and lemon zest.
• Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
• Sprinkle with black pepper and salt to taste.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

LEMON MOUSSE CHEESECAKE

Steps:

• In a small bowl, combine chocolate wafers and butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add egg; beat on low speed just until combined. Stir in the lemon juice, peel and vanilla just until mixed. Pour over crust. , Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Refrigerate leftovers.

LIGHTER LEMON ALFREDO SAUCE

Steps:

• Saute olive oil, butter, garlic and red pepper flakes in small sauce pan over medium heat until garlic is slightly browned.
• Put milk, neufchatel cheese, and half of the Parmesan cheese in a food processor. Blend until creamy and add to pan, stir well. Next, add the chicken broth and lemon juice.
• Season with salt and pepper to taste.
• Just before serving, add the remaining parmesan and the mozzarella, stirring until melted and the sauce is well blended.
• Serve over hot cooked pasta as desired.

ALFREDO (BASIC CHEESE SAUCE)

Steps:

• Over medium heat, melt butter in large cast iron skillet. Add flour slowly, stirring in with a wire whisk, working out all lumps. Continue to cook, stirring occasionally, until just light golden brown. Be careful not to cook it too long as this negatively affects the flour's ability to thicken the sauce later. And the opposite is almost as bad ~ not cooking it enough leaves your sauce tasting a little like paste.
• Quickly add half and half, being sure to whisk continuously and briskly to work out any lumps before they have time to set. If you're new to making gravy like this, take the pan off the heat and add the half and half more slowly so you have more time to work the lumps out.
• Turn heat up to medium high. Add garlic, salt and nutmeg and whisk in well. Add bay leaf (more than one if you like a stronger bay flavor). Cook, stirring often, until sauce has thickened.
• Turn off heat. Add grated Parmesan and stir until melted and incorporated throughout.
• Serve over pasta or spaghetti squash. You can add all manner of things to this ~ meats like shrimp, chicken, or even pork; or broccoli, mushrooms, carrots, and the like to keep it vegetarian.

LEMON CHEESE

Steps:

• Grate the zest of 2 lemons; squeeze juice from 3 lemons.
• Melt butter with sugar over very low heat in a double boiler; slowly pour in beaten eggs and lemon juice. Stir lemon zest into butter mixture; continue to stir constantly until mixture is thickened. Remove from heat to cool completely.