LEMON KITCHEN DECORATIONS - KITCHEN DECORATIONS

LEMON KITCHEN DECORATIONS - CANDLES AND HOME DECOR - DENTIST OFFICE DECOR


Lemon Kitchen Decorations


lemon kitchen decorations
    decorations
  • (decorate) deck: be beautiful to look at; "Flowers adorned the tables everywhere"
  • (decorate) award a mark of honor, such as a medal, to; "He was decorated for his services in the military"
  • (decorate) make more attractive by adding ornament, colour, etc.; "Decorate the room for the party"; "beautify yourself for the special day"
  • The process or art of decorating or adorning something
  • Ornamentation
  • A thing that serves as an ornament
    kitchen
  • a room equipped for preparing meals
  • The Custard Factory is an arts and media production centre in Birmingham, England .
  • A set of fixtures, cabinets, and appliances that are sold together and installed in such a room or area
  • A kitchen is a room or part of a room used for cooking and food preparation.
  • A room or area where food is prepared and cooked
  • Cuisine
    lemon
  • A yellow, oval citrus fruit with thick skin and fragrant, acidic juice
  • A drink made from or flavored with lemon juice
  • yellow oval fruit with juicy acidic flesh
  • gamboge: a strong yellow color
  • The evergreen citrus tree that produces this fruit, widely cultivated in warm climates
  • a small evergreen tree that originated in Asia but is widely cultivated for its fruit

Mixed Berry Earl Grey Cake
Mixed Berry Earl Grey Cake
TasteTea Earl Grey Mixed Berries Cake An entry for IMBB #17 by Renee Adapted from the Peach Blueberry Cake in the August 2005 issue of Gourmet Finally persuaded into participating in an online food blog event, I chose to meld a tasty (pun intended) looking cake on this month’s issue of Gourmet with an item I own way too many blends of. I felt this experiment fitting as I had some strawberries, blueberries and black raspberries from the local Farmer’s Market that I had to use up while fresh. So I also decided to forgo the peaches, or even apricots, and fill the cake with the berries instead. Apparently the “moderate temperature” used to bake this cake helps keep the ripe fruit from bursting and releasing its juices, and as I was planning to have a cake filled with only berries, I took this word of advice to heart and didn’t question the long baking time. What intrigued me most was that Gourmet noted that the pastry is moist and crumby, similar to both a biscuit and a cake. This I had to try! In keeping with the theme of IMBB#17, I chose to use the fantastic taste of Earl Grey tea (in this case Monk’s Blend Earl Grey), as I really enjoy its aroma in Earl Grey Shortbread Sandwich cookies that I make from time to time (which I love to fill with Brandied Apricot Preserves). The pastry portion of the cake along tea choice was the highlight of the dessert, as the scent emanating from the cake was still apparent the next day, when relatively few slices remained. Surprisingly, the cake “crust” remained loosely short and dry despite moist the fruit filling. In addition, I have no idea how Gourmet was able to fit the pastry crust lining a whole 9-inch springform pan; I needed to use my 7-inch pan to have the crust reach the top of the pan’s lip. In retrospect, I should have pressed the pastry crust into a 9-inch springform pan and had the edges only go halfway up the pan to make the cake more of a flat fruit tart like presentation. Clement also knows I’m not one for super sweet, goopy or greasy foods (he holds the butter and fat crown), * so I reduced the amounts used in my version of this cake. As I like the way whole strawberries look when you slice into them in classic Herme creations, I decided to keep my strawberries whole, and set them up as a foundation layer in the cake, where the smaller blueberries and raspberries would cook and cascade down their glorious sides. However, when the cake was cut, everything pretty much cooked into each other as a big purple crater ridden molten mess. To salvage the look of my cake, I scattered some toasted sliced almonds on top of the berry mound, and finished things off with a dusting of icing sugar (a “Renee Signature” if all else fails!), and voila, my own summery TasteTea masterpiece! Serves 6-8 people For the cake/pastry: 1 ? C all-purpose flour (I used organic) 1/3 C sugar 2 tablespoon Earl Grey tea leaves, finely ground and sifted 1 teaspoon baking powder ? teaspoon salt ? C cold unsalted butter, cut into ?-inch cubes 2 large egg whites (or 1 large egg) 1 teaspoon vanilla For the filling: 1/3 C sugar 2 tablespoons all-purpose flour 1 tablespoon quick-cooking tapioca 1 C blueberries 1 1/3 C strawberries, stems removed ? C raspberries (I used black raspberries) 1 tablespoon fresh lemon juice 1 tablespoon grated lemon zest, optional Topping: ? C sliced almonds, lightly toasted icing sugar for dusting Berries/mint sprig for decoration Freshly whipped cream, optional Pastry Instructions: 1) In a food processor (or in a big bowl, as in my case) sift together flour, sugar, tea powder, baking powder, and salt. 2) Add butter and pulse (or cut with a pastry blender) until mixture resembles course meal and contains some pea-sized butter lumps. 3) Add eggs and vanilla and pulse/mix until dough until it starts to clump together and form a ball. 4) Press the dough onto the bottom and up the entire side of the springform pan in an even ?-inch thick layer. 5) Chill the pastry in the pan until it is firm, at least 10 minutes to overnight. Filling Instructions: 6) Place the oven rack in the middle position and preheat oven to 375°F. 7) Gind together 2 tablespoons of sugar with the flour and tapioca until powdery, then transfer mixture to a large bowl. Add the remaining sugar, strawberries, blueberries, raspberries, lemon juice and rind; toss to coat well. 8) Pick out the strawberries and stand them, top side (where the stew was removed) down on to the base of the pastry, covering entire base of pastry. Spoon remaining berries and filling over the strawberry base. 9) Loosely cover the cake with a sheet of foil and bake, until filling is bubbling in the center and the crust is golden, about 1 ? hours. 10) Transfer the cake, still in the pan, to a cooling rack and allow cake to cool uncovered for 20 minutes. 11) Toast almonds in an oven until slightly golden. Allow to cool. Then toss with some icing sugar; set aside. 12) Run a knife between the pan and the p
Christmas orange clove pomander
Christmas orange clove pomander
- Taken at 7:32 PM on December 24, 2009 - uploaded by ShoZu One of my favorite Christmas traditions is to sit and make orange pomander balls at the kitchen table. Pomander balls go back to the 15th century, when they served as natural air fresheners for wardrobes or drawers. We hang them on our door handles and above radiators around the flat for decoration—and, of course, for that beautiful citrus-spice smell that warms the room. To make 2 balls, you will need: - 2 oranges (or try apples, lemons, or lime) - Toothpick or pin to ease the cloves into the orange - Whole cloves, at least 1/4 cup, depending upon your design. (I buy mine in bulk as they tend to be expensive in smaller amounts.) - 4 feet of Ribbon Directions - Making a Pomander Ball is easy, but does take time! Cris-cross a ribbon around the ball remembering to leave an extra length free for hanging (multiple pomander balls also look beautiful displayed together in a large decorative bowl!). - Simply stick a clove directly into the orange and follow the line of the ribbon until you've filled a quarter and then repeat until the orange is full! You may want to use a toothpick or pin to make the first punctures so that the cloves are easier to insert. It seems that everyone has his or her own method when it comes to filling a ball! You don't have to fill the entire ball though—try a pattern or design if you feel inspired :)

lemon kitchen decorations
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