zest

digital magazine

Spring 2013 No. 11

food drinks & entertaining

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www.thomaspiteraphotography.com orlando, fl | 407.802.4808

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zest
digital magazine
food drinks & entertaining www.zestdigitalmag.com

spring has sprung

Spring 2013 No. 11 letter from the EDIT ORS
Spring is in the air, along with plenty of beautiful, fresh produce in the markets! We created a spring menu inspired by traditional Italian Easter celebrations. Instead of a ham, we chose a succulent boneless leg of lamb accompanied by a spring risotto, asparagus, and a delightful dessert called a ricotta pie. If youve never made a boneless leg of lamb before, dont worry - well show you how to properly trim and tie it. Most moms love being surprised with breakfast on Mothers Day, so we have provided recipes for four unique types of 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 off with fruity sparklers to drink. Happy spring!

zest n
1. an enjoyably exciting quality 2. keen enjoyment: relish, gusto

publisher
Lynne Webb, Food & Spirits

editor-in-chief & illustrator

Erika Pitera, DIY & Entertaining

photographer
Tom Pitera

1020 Willow Branch Dr. Orlando, FL 32828 www.zestforlifemedia.com

Zest For Life Media

Lynne & Erika

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fOLLOW

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t able of contents

spring menu
chunky mixed olive tapenade 6 sicilian lemon dip 8 asparagus w/balsamic brown butter herb roasted boneless leg of lamb 10 risotto primavera 13 italian ricotta pie 14 buttery tart crust

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bubbly drinks for breakfast & brunch fruity prosecco sparklers german apple pancake scrambled eggs in hash brown cups

mother sd ay breakf ast

tips for making great pancakes 17 basic pancake recipe cornmeal pancakes 18 sweet cheese-filled crpes w/raspberry 19 sauce ricotta pancakes 20
strawberry-orange sauce

visit our blog to learn how to make these y arn carrots >

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Spring Menu
Inspired by traditional Italian Easter celebrations, our menu features a succulent boneless leg of lamb and seasonal spring side dishes.

FRESH & FLAVORFUL

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Chunky Mixed Olive Tapenade

Makes about 1-3/4 cups 1 cup black olives, chopped 1/2 cup garlic-stuffed green olives (about 1/4 lb), chopped 1/3 cup sun-dried tomatoes, chopped Juice and zest of 1/2 lemon 3 tablespoons extra virgin olive oil 1/4 teaspoon crushed red pepper (or more to taste) 2 tablespoons fresh parsley, chopped Combine the black olives, green olives, sun-dried tomatoes, lemon juice and zest, olive oil, red pepper and parsley in a small bowl. Season to taste with salt and pepper. Refrigerate for a minimum of 2 hours to allow the flavors 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 (preferably organic), scrubbed 1/2 clove garlic (or more to taste) 3 tablespoons extra virgin olive oil 2 tablespoons water Sea salt and freshly ground black pepper Pinch of red pepper flakes - optional Using a paring knife or vegetable peeler, remove the peel from the lemon, leaving as much of the white pith as possible on the fruit. Add the peel to the work bowl of the food processor. Slice the lemon in half crosswise and remove the seeds, then using a spoon, scoop the segments into the processor. All that should be remaining of the lemon is the thick white pith, which can be discarded. Add the olive oil, water and a little salt and pepper to the processor. Pulse until the lemon juice and oil are emulsified and the lemon peel is chopped into small pieces. Taste, adjust the seasoning and add crushed red pepper if desired. Serve with crusty bread or toasted baguette.

Asparagus with Balsamic Brown Butter

Makes 8 servings 2 lbs asparagus, ends trimmed 6 tablespoons butter, melted 2 tablespoons balsamic vinegar Salt and freshly ground black pepper Bring 1/2-inch of water to a boil in the bottom of a large pan outfitted with a steaming rack. Place the asparagus on the rack, cover and cook until bright green and tender when pierced with a sharp knife in the thickest part of the stalk, about 7 minutes. While the asparagus cooks, melt the butter in a large skillet over medium-high heat. Cook, stirring constantly, until the butter begins to foam. As soon as the color starts to darken, whisk in the vinegar and remove the pan from the heat. Keep a watchful eye as its very easy to burn. Plate the asparagus, season with salt and pepper and drizzle with the brown butter mixture.

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Herb Roasted Boneless Leg of Lamb

Makes 8 servings 1 boneless leg of lamb, 4 to 5 lbs 6 tablespoons olive oil 1/2 teaspoon salt 3 cloves garlic, finely chopped 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme leaves, finely chopped 1/4 cup parsley, finely chopped Lay the lamb flat on a cutting board, fatty side up. If there are layers of fat that are thicker than 1/8-inch, pare them down but dont trim away the fat completely. Turn the meat over (cut side up) and remove any large chunks of fat there as well, being careful not to remove any of the membrane holding the meat together. Season with salt and pepper.

Preheat the oven to 425F and coat a roasting pan and rack with nonstick spray. Combine the olive oil, salt, garlic, rosemary, thyme and parsley in a small bowl. Spread about 2/3 of this mixture over the cut side of the roast, roll it into a cylinder and set it on the board, seam side down. Using unbleached cotton kitchen twine, tie the roast crosswise at 1-1/2 intervals. Tie snugly, but not so that the twine cuts into the flesh of the roast too deeply.

Tuck in the flaps of meat at either end of the roast and run a piece of twine lengthwise to hold them in place, weaving it over and under each of the crosswise pieces. Add 1 cup water to the roasting pan, position the lamb on the rack and roast for 15 minutes. Remove the lamb from the oven and reduce the temperature to 375F. Spread the remaining garlic mixture over the outside of the lamb and roast until a thermometer reads 130F for rare (135F for medium). To avoid overcooking, begin checking the temperature after 40 minutes. Allow the roast to rest for 10 to 15 minutes, then remove all the twine and carve into 1/2-inch thick slices.

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Risotto Primavera
Makes 8 servings 1 lb arborio rice 4-1/2 to 5 cups low-sodium chicken broth 2 tablespoons olive oil 1/4 lb pancetta, cut into 1/4-inch dice 1 large shallot 1/2 cup dry white wine 1 cup frozen peas, thawed 2 to 3 scallions, sliced Salt and freshly ground black pepper Parmigiano-Reggiano cheese In a large pan, bring 4-1/2 cups of 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, 3 to 4 minutes. Add the shallot and continue cooking until soft and translucent, 2 minutes. Add the rice to the pan and stir to coat with the oil. Cook for 1 minute, add the wine and bring to a simmer, then add 1/2 cup of the hot broth. Continue cooking, stirring constantly, until the broth has been completely absorbed. Keep adding broth in 1/2 cup increments, allowing each addition to be absorbed before adding more (see tip below). Youll need to stir continually while the risotto cooks and season to taste with salt and pepper as you go along. Cooking time is approximately 18 to 20 minutes, but start tasting after about 15 minutes and stop adding broth when youre happy with the texture. Unlike most other varieties of rice, arborio will always be somewhat firm to the bite. Stir in the peas and scallions and cook for 1 minute to heat through. Serve topped with grated Parmigiano-Reggiano cheese.

Cooking tip

As the risotto cooks and the exterior starch begins to break down, its sometimes hard to determine when the last broth addition has been fully absorbed. One good way to tell is to drag a wooden spoon across the bottom of the pan to make a path. If you can still see the bottom of the pan for a second or two as you draw the spoon across, the broth has been absorbed. If it fills in immediately behind your spoon, you need to cook a little longer before adding more liquid.

what to drink
Chianti
Chianti is a medium-bodied, food-friendly red wine from the Tuscany region in central Italy. Made primarily from Sangiovese grapes, Chianti has earthy aromas with hints of cherry and tobacco and fruit-forward flavors of blackberry, raspberry and spice. Its a good choice for acidic foods like our appetizer tapenade and lemon-olive oil dip; it pairs equally well with the smoky flavor of the pancetta in our risotto and stands up nicely to the bold flavors of our roasted lamb.

Italian Ricotta Pie

Makes 8 to 10 servings 1-1/4 lbs ricotta 4 eggs, lightly beaten 1/2 cup sugar 1/2 teaspoon lemon extract 1 teaspoon vanilla extract Zest of 1 orange 1 cup cream 2 tablespoons cornstarch Buttery Tart Crust At least 3 hours in advance (preferably overnight), place the ricotta in a fine strainer positioned over a bowl and refrigerate. This process drains the excess liquid in the cheese and ensures that the filling will solidify properly. Position a rack in the center of the oven and preheat to 350F. Place the ricotta, eggs, sugar, lemon extract, vanilla extract and orange zest in the work bowl of a food processor fitted with the steel blade. Process until smooth, 30 seconds. In a small bowl, whisk the cream and cornstarch together until well blended. Add to the ricotta mixture and process for an additional 45 seconds or until the mixture is silky smooth. Pour into the prepared springform pan and set on a baking sheet. Bake for 45 to 55 minutes, until the filling has risen and the center barely jiggles when you shake the pan gently. You can also test by inserting a butter knife into the center of the pie. If it comes out clean, the pie is done. Open the oven door, but leave the pie inside to cool for 15 minutes. This helps prevent cracking. Cool for an additional 45 minutes outside the oven, then carefully remove the sides from the pan. Transfer the pie to a plate and allow to cool completely before serving. Refrigerate any leftovers.

Buttery Tart Crust

8 tablespoons well-chilled, unsalted butter 1-1/4 cups all-purpose flour 1/4 teaspoon salt 2 teaspoons sugar 3 to 4 tablespoons ice water (or more if needed) Have a glass of ice water standing by and cut the butter into 16 pieces. Place the steel blade into the work bowl of your food processor and add the flour and salt. Scatter the butter over the flour. Using the pulse function, process until the mixture is crumbly, with pieces the size of very small peas. With the processor running, start adding the ice water through the feed tube in 1 tablespoon increments until the dough gathers into one or two large pieces. Run the processor for an additional 10 to 15 seconds, just long enough for the dough to gather into a ball. Be careful not to over-process. Remove the dough from the processor and place it on a sheet of plastic wrap. Using your hands, flatten it into a 1/2-inch thick circle. Wrap tightly and chill for about 30 minutes in the refrigerator or 7 to 10 minutes in the freezer. When the crust is ready to roll, dust both your rolling surface and the top of the dough with flour. Gently roll the dough from the center out, to a diameter of about 11 inches, dusting with a little additional flour as you go along. Place the bottom of a 9-inch springform pan on the dough and using a sharp knife, trim away the excess (see note below). Generously butter the bottom and sides of the springform pan and place the dough on the base. Assemble and lock the pan, then, using your fingers, press the dough into the edges of the pan and up the side about 1/4-inch - just enough to seal the seam. Cover loosely with plastic wrap and refrigerate while you make the filling.

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

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it alian ricott a pie

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Mothers Day
Surprise Mom with a five-star breakfast in bed or brunch for the whole family with our tips for making the perfect pancakes.

BREAKFAST & BRUNCH

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Tips for Making Great Pancakes

Mixing
Always combine your dry ingredients in one bowl, wet ingredients in another. Make sure each set of ingredients is very well-blended before combining them. Pour the wet ingredients into the dry and mix gently with a rubber spatula and dont overbeat the mixture. A few small lumps here and there wont be a problem.

Choosing a pan

A heavy, flat griddle is the best choice when making conventional pancakes, but if thats not an option, any large heavy skillet (including nonstick) will do. Preheat your pan over medium-high heat. To test the temperature, flick a few drops of water onto the pan. If they spatter and evaporate immediately, the pan is ready. If youre using an electric griddle set it to 375F. Once your pan is preheated, use a paper towel dipped in vegetable oil to lightly oil the surface.

Cooking

Start by making a single test pancake. Pour about 1/3 cup of batter onto the preheated pan and wait until the edges look dry and bubbles appear and burst on the top surface of the pancake. Use a thin spatula or pancake turner to quickly flip it over. Judge the temperature of your pan by the color of the pancake. If its too brown, lower the heat a bit. Once you achieve a nice golden color and perfectly cooked interior, you can cook the remaining pancakes a few at a time.

Adjusting the batter

If your test pancake spreads too much, your batter may be too thin. To remedy this, whisk 1 or 2 tablespoons flour with just enough water to make a paste, then stir it into the batter. If your batter is too thick, simply add a small amount of water or milk to thin it out.

Keeping pancakes warm

Preheat the oven to 200F. Place cooked pancakes in a single layer on wire racks set on a baking sheet.

Storing leftover pancakes

Place a piece of parchment or wax paper between each pancake and store them in freezer bags for up to 2 weeks. They can be reheated without defrosting first. Place them on a wire rack set on a baking sheet in a preheated 325F oven for 8 to 10 minutes.

Basic Pancake Recipe

Makes about 16 pancakes 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 2 large eggs 1-1/2 cups whole milk 2 tablespoons melted butter Combine the flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, whisk the eggs, milk and melted butter together until well blended, then stir into the dry ingredients. Mix gently. Pour the batter onto a preheated griddle in 1/3 cup increments. Cook until bubbles form on the surface and break, then flip and cook until golden.

maple

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Cornmeal Pancakes
Makes about 1 dozen 3/4 cup cornmeal 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 eggs, lightly beaten 1 cup buttermilk (plus more if needed) 4 tablespoons melted butter 2 tablespoons maple syrup Vegetable oil

Combine the cornmeal, flour, baking soda, baking powder and salt in a mixing bowl. In a separate bowl, combine the eggs, buttermilk, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and whisk together until blended. Lightly oil a nonstick pan or griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side. Transfer to a baking sheet and keep warm in a 200F oven while you cook the remaining pancakes. Serve with butter, maple syrup and fresh blueberries.

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Sweet Cheese-Filled Crpes with Raspberry Sauce

Makes 6 servings (2 crpes each)

flour, milk, melted butter and salt until smooth and well combined. Cover and refrigerate for at least one hour to allow the mixture to thicken. While the crpe batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until ready to use. To prepare the sauce, place the raspberries, lemon juice and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool. To make the crpes, place 1 teaspoon of vegetable oil in an 8-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add about 3 tablespoons of the batter to the center of the pan. Quickly lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer. As soon as the crpe appears set and dry (20 to

For the crpes ~

3 eggs, lightly beaten 1 cup all-purpose flour (plus more if needed) 1-1/4 cups whole milk 3 tablespoons butter, melted 1/4 teaspoon salt

For the filling ~

2 cups cottage cheese (1 lb) 1/4 cup confectioners sugar Zest of 1 lemon 1 teaspoon vanilla extract

For the raspberry sauce ~

1 cup raspberries 1 tablespoon lemon juice 2 teaspoons sugar 2 tablespoons water 1 teaspoon cornstarch

In a medium mixing bowl, whisk together the eggs,

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Crpes continued 30 seconds), flip it over and cook until barely browned (10 seconds). Transfer to a plate and repeat with the remaining batter. If, after making the first crpe, you feel the batter is a little too thin, whisk in a little additional flour (1 or 2 tablespoons at most). Stack the cooked crpes on a plate. You should end up with between 14 and 18 total. To serve, place one crpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.

ricotta-milk mixture to the dry ingredients and stir just until combined. Whisk in about half of the egg whites until well blended, then the balance. Oil a griddle and heat over medium-high heat. Pour about 3 tablespoons of batter onto the griddle for each pancake. Cook until bubbles appear and begin to break on the edges and the surface of the pancake, then flip to finish cooking on the second side. Transfer to a baking sheet and keep warm in a 250F oven while you cook the remaining pancakes. Serve topped with Strawberry-Orange Sauce

Strawberry-Orange Sauce
2 cups strawberries, chopped 2 teaspoons sugar 1 tablespoon lemon juice 1/4 cup freshly squeezed orange juice 2 tablespoons water 2 teaspoons cornstarch Place the strawberries, sugar, lemon juice and orange juice in a small saucepan. Bring to a simmer over medium-high heat. In a small bowl, whisk together the water and cornstarch and add to the simmering strawberry mixture. Continue cooking until the mixture thickens to a syrup-like consistency. Transfer to a bowl and set aside to cool.

Ricotta Pancakes
Makes about 1 dozen 15 ounces ricotta cheese 3/4 cup flour 1/2 teaspoon baking powder 2 tablespoons sugar 1/8 teaspoon salt 2 tablespoons whole milk 3 eggs, divided 1/2 teaspoon vanilla Zest of 1 orange Place the ricotta in a strainer over a bowl for at least 1 hour to allow any excess liquid to drain. Combine the flour, 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 egg whites until light and fluffy, but not stiff. Add the

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ricott ap ancakes

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Bubbly Drinks for Breakfast & Brunch

About Prosecco
Prosecco (glera) is a white wine grape grown in the Veneto region of Italy. Its used to make sparkling wines that are light-bodied, crisp and off-dry. These wines mix nicely with liqueurs and fruit to create refreshing, sparkling cocktails that complement lighter fare. Serve one or more of these inspired flavor combinations the next time you entertain for brunch or lunch.

Flavor Combinations

+
raspberry

li m o n c e ll o

+
strawberry

orange li q u e u r

+
peach
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e l d e rf lo w e r

li q u e u r

+
blueberry

gin g er li q u e u r

Fruity Prosecco Sparklers

3/4 ounce liqueur 2 tablespoons whole or chopped fruit 5 ounces sparkling wine, well chilled Measure the liqueur into the bottom of a champagne flute, add the fruit and top with sparkling wine.
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German Apple Pancake

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Makes 6 servings 2/3 cup all-purpose flour 2 teaspoons sugar 1/2 teaspoon baking powder 1/8 teaspoon salt 4 large eggs, lightly beaten 1 cup whole milk 1 teaspoon vanilla extract 1 large apple, peeled, cored and thinly sliced 1 teaspoon lemon juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 tablespoons brown sugar, divided 2 tablespoons unsalted butter Combine the flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, whisk the eggs, milk and vanilla together until well blended. Add the wet ingredients to the dry, mix well, cover and refrigerate for 30 minutes. Preheat the oven to 425F. In a small bowl, toss the apple slices with the lemon juice, cinnamon, nutmeg and 1 tablespoon of the brown sugar. Set aside. Melt the butter in an oven-proof skillet over medium heat. Swirl to coat the pan, then sprinkle the remaining 2 tablespoons of brown sugar evenly over the bottom and arrange the apple slices in a spiral pattern. Continue cooking for 2 to 3 minutes, then remove from the heat. Trying not to dislodge the apples, pour the batter into the pan and place it in the oven. Bake until the pancake is puffed and golden around the edges and set in the center, 15 to 18 minutes.

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Tip: For perfect scrambled eggs, avoid stirring or tossing the eggs while cooking and remove them from the heat while still slightly wet looking. This technique yields, soft, moist eggs with a rich creamy texture.

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Scrambled Eggs in Hash Brown Nests

Makes 12 nests 1 package (20-ounce) store-bought, refrigerated hash browns 4 tablespoons melted butter 1/2 teaspoon salt Freshly ground black pepper 4 large eggs 1 tablespoon cream 2 tablespoons butter 4 strips bacon, cooked and crumbled 1 tablespoon fresh chives, chopped Preheat oven to 400F and lightly coat a nonstick muffin pan with nonstick spray. In a large bowl, combine the hash browns, melted butter, salt and a few grinds of black pepper. Divide the hash browns between the 12 cups and, using your fingers, press them firmly to the sides and bottom to form little nests. Bake until golden brown and crisp, 20 to 25 minutes. While the hash browns bake, make the scrambled eggs. Whisk the eggs and cream together in a mixing bowl until well combined. Heat the butter in a nonstick frying pan over medium heat. Add the eggs and allow them to set for about 30 seconds, then using a heat-proof spatula, slowly draw the eggs from the edges of the pan toward the center. Continue the process until the eggs have turned from liquid to soft, shiny curds. Remove from the heat immediately. Remove the hash browns from the oven and allow to cool for 5 minutes. Carefully transfer the nests to a serving platter and spoon a portion of scrambled eggs into each one. Top with crumbled bacon and a sprinkling of chives.

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cool down this summer with

zest

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