Cooking Classics
The Technique
Fresh Lemon-Cream Cheese
Fresh Lemon-Cream Cheese is a versatile recipe as it may be used on split Buttermilk Bagels or as a filling for scrumptious morning pastries. Look to The Basics: Cream Cheese for pointers on how to soften the main ingredient quickly. In the next several days, I’ll showcase a variety of ways that this simple yet flavor filling may be used throughout the year whether you plan to entertain or simply offer your family something wonderful. In the meantime, learn how to capture lemon zest effectively as it provides crucial taste notes to the formula.
Fresh Lemon-Cream Cheese
makes about 1 1/3 cups
1 {8-oz} package cream cheese, softened
1/2 cup sugar
2 tsp all purpose flour
1/2 tsp lemon zest
1 Tbsp fresh lemon juice
Beat all of the ingredients in a medium bowl using an electric stand or hand mixer until whipped & blended. Use as directed in specific recipe applications.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Zest Fresh Citrus
Originally developed for woodworking, the sharp, tiny blades of a microplane grater make this simple preparation task a breeze. Apply this technique to any citrus fruit for your most flavorful recipes ever.
The Technique
Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the citrus over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount needed for the recipe. Execute this process before juicing the fruit in order to make the best use of your purchase.
The Tune
“Stairway To The Stars” Ella Fitzgerald
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Be sweet.
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