The Simple Farm {blog}

Saturday, February 19, 2011

Got Lemons? Here's a Few Recipes You'll Love!

Go {here}!

Friday, February 18, 2011

Tonight's Dinner at The Simple Farm - Grilled Swordfish

Tonight's feast.

My husband actually made these yummy steaks awhile ago and tonight I'm serving them again. This butter sauce recipe was on the back of the Whole Foods swordfish package.

Ingredients:
1 package Swordfish Steaks, thawed
1/cup or 1 stick of unsalted butter
2 T balsamic vinegar
2 T honey
1 tsp Dijon mustard
1 T drained capers (this makes the recipe)
Chopped fresh tomatoes

Directions:
Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.

Brush swordfish steaks with olive oil; season with salt and pepper to taste.

Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center about 4 minutes per side.

Transfer to plates. Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes. I am serving it with rice.

Molly's Lemon Cupcakes

Two years ago Molly and Treve shared Easter brunch with our family. . .

and, Molly, being in true lovely and creative form, made these amazing Lemon Cupcakes.

She said she took part of the recipe from {here} and part from Treve's mom (a southern belle from Georgia).

I'm not sure about what part came from what part, but these cupcakes were the BEST EVER lemon cupcakes. I know, because I ate more than one!

It's time for a cupcake party at our farm!

Lemon Cupcakes For Spring time

Who doesn't love a yummy cupcake?

These lemon cupcakes caught my eye and I think they're a great idea to plan a Spring Party around and if you do, invite me over!

Lemon Cupcakes~20 cupcakes

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract, all naturalgrated rind from
1 lemon
1 teaspoon bitters
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter1/4 cup sugar

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, lemon rind, and bitters. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.

A Martha Stewart Recipe