Easy Spicy Southwestern Rice & Beans (& A Hamilton Beach Giveaway!)

Easy Spicy Southwestern Rice 4

Hey, everyone! Tis me, your local loon. I have a delicious recipe for you (do I do ANY other kind? I mean…really? Pshaw! *looks totally fake humble* ūüėõ ) as well as a Hamilton Beach giveaway. As you already know, I’ve been a proud ambassador for them for a couple of years now and I love their products. This is the final 2016 review and it’s one I personally love. I had a rice cooker I bought for $3.99 at Goodwill before this and sure, it worked; more or less. Problem was, all it did was rice and the way the inside lid was made, you couldn’t clean under it and there was nothing stopping condensation from getting up in there. So what did that lead to? The starches in the water from the rice would get in there and mold and every time I opened the lid, all that oh so nasty water would drip down the backside of the cooker. Not INTO the rice, but still…¬† I was soooo ready for a new rice cooker.
We’ve been using it literally since the day it came and I am in love with it. I am a total and complete failure at cooking rice on the stove. I even burn rice a roni. Guess what? I can make my rice a roni in this rice cooker and no longer have to scrape it off the bottom of a pan, lol. Plus, we eat a lot of brown rice and that can be difficult to get cooked all the way through. Another plus; this cooker has a steamer basket up top that can be used at the same time as when you have rice cooking or by itself. That comes in handy getting veggies steamed while the rice is cooking or can be used to, say, make some fish up top while the rice cooks below. Did I forget to mention that you can also cook oatmeal and other grains in this? Yup. You totally want to try to win the Hamilton Beach 4-20 Cup Rice And Hot Cereal Cooker or if you don’t win, go to their website to buy it. While you’re there, you can check out some of the other great appliances they have on their site¬† Here are the cool features of the cooker-
Hamilton Beach Rice Cooker
4-20 cup cooked rice capacity – 2-10 cup uncooked rice capacity
With rice rinser/steam basket
Great for oatmeal, grits, and cream of wheat
Delay start makes breakfast and meal planning easier
Use your own recipe or packaged pasta & rice mixes
Automatically shifts to warm after cooking
White rice: cooks all varieties of white rice, including short- and long-grain rice
Quick rice: great for preparing rice in a hurry
Whole grain: for brown rice, farro, quinoa, and other whole grains
Keep warm: illuminates when cooking is complete
Delay start: prepare for cooking up to 15 hours in advance
Heat/simmer: use this function for flavored pasta and rice mixes, beans, soups, and one-pot meals
Steam cook: vegetables, meats, fish, and more
Hot cereals: great for oatmeal, grits, and cream of wheat

cooking timer

The push button timer area of the cooker

So what did I make? Well, I have a confession to make. I adore pretty much any flavor of Rice A Roni with a definite weakness for both the Mexican and the Spanish ones. So, I wanted to make a rice similar to those, but without having to stand over the stove worrying that I was going to burn it. I have to say, I succeeded admirably *she again says humbly* I have one step in here outside of the rice cooker, but it can easily be considered optional. I saute the veggies for a couple of minutes with the rice, then dump it all in the rice cooker. I wanted to get rid of the raw taste of the veg, plus brown the rice a bit. But again, that step is totally up to you. I also added a can of pinto beans cause I adore rice and beans. No matter what though, get one of these Hamilton Beach rice cookers and make this rice!

Easy Spicy Southwestern Rice & Beans

  • 2 tablespoons vegetable oil
  • 1/3 cup minced green pepper
  • 1/2 cup minced onion
  • 1/2 tablespoon minced jalapeno pepper
  • 1 tablespoon minced garlic
  • 3/4 cup long grain white rice
  • 1 1/4 cups good quality chicken broth
  • 1/2 of a 15 ounce can of salsa style fire roasted diced tomatoes (you could sub whatever flavor you want, or plain. Just make sure it is a type that has a good amount of liquid.)
  • 1 well drained and rinsed can of pinto beans (again, make this how YOU like it. Prefer black beans? Use them, just make sure you rinse them well. Or maybe kidney beans. Or NO beans)
  • 2 tablespoons ketchup (no, it doesn’t make the rice taste ketchupy. It just cuts the acidity of the tomatoes some)
  • 1 tablespoon of either McCormick Mexican seasoning or McCormick Southwestern seasoning (they are quite similar in taste, so either would work)
  • a few dashes of liquid smoke
  • sliced green onions, cilantro, grape tomatoes and various cheese for garnish
  1. Pour the oil into a medium non stick pan (8 to 10 inch),  then add the veggies. Sautee over medium heat for maybe 3 minutes or, just enough to cook off some of the rawness. Add in the rice, crank the heat up to medium high and cook for about two minutes more, or until some of the rice is a light golden brown,
  2. Scoop all of this straight into the rice cooker. Pour the chicken broth and diced tomatoes with their liquid over the top of the rice.
  3. Add the ketchup, liquid smoke, can of drained beans, and seasoning. Give this all a few good stirs, then close the lid, set the cooker for white rice and go read a book, or do some housework (you know you prefer the book idea).
  4. When it’s done, stir it well, then spoon it into a serving dish. Garnish with sliced green onions, fresh cilantro, some chopped grape tomatoes and cheese. I used some cheddar and some queso fresco. This was so good!

Easy Spicy Southwestern Rice 7

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Now for the giveaway!! Hamilton Beach is kindly allowing me to offer one lucky reader one of these lovely rice cookers all of their own. Just use the entry form below, doing as few or as many of the types of entries as you want. I will choose a random winner in a week and notify them by email. They will have 48 hours to get back to me. if they don’t, an alternate winner will be chosen. Good luck! [promosimple id=”a5d8″]

Hamilton Beach sent me a rice cooker for review, but all opinions in this post are 100% my own.

 

Skillet Pears With An Autumn Spiced Caramel Sauce

Skillet Pears With An Autumn Spiced Caramel Sauce 9

Skillet Pears With An Autumn Spiced Caramel Sauce

Every year, I look forward to this season. Fall and I are good friends. It allows me to breathe like a relatively normal person and I…well, other than gush its praises, I’m not sure what I do for it, but we’re BFF’s nonetheless. I THINK *I say this with fingers crossed and a furtive prayer that I’m not proved wrong* that Summer is finally over here in Kentucky. And that, my friends, makes me oh so happy. We live on ten acres of land and my asthma makes outdoor time difficult for me in the Summer. So, I stay inside and look longingly at our woods and imagine myself sitting in the front yard, under our at least one hundred year old maple tree with a book. Now, I can go outside and see what my Fig tree is doing, see if the pecan tree has grown at all and just go into the woods and breathe deep. There is nothing like the scents in the woods during Autumn.

I also love the foods of Autumn, in case you’ve missed that in the last five and a half years ūüėõ One that I feel doesn’t get enough Autumn love is pears. They are wonderful most of the year, but right now, they lean more towards fantastic. So when I saw the base for this recipe in a C.I. cookbook, I had to make it. BUT… and here is where it is no surprise because I have said these words about 900 times in the last years, I had to change it up. I wanted it to have more of a Fall-ish (yes, that is now a word. I said so.) flavor. Plus, I like a bit of butter in my caramel which theirs didn’t have. So, what did I do? Besides adding butter, I added some warm Autumn spices and some orange zest to the caramel. Those changes, plus some vanilla extract, took this from good but ordinary to outstanding. The tender pears covered in caramel, that is itself sweet, creamy and with the subtle flavors of Fall, was wonderful. I added a scoop of vanilla ice cream to the it, because ice cream, and it took this completely over the top.

Don’t be nervous over the idea of caramel sauce. This one is quite easy and the whole dish takes just one pan.

You know the drill… get to cooking! <3

Skillet Pears With An Autumn Spiced Caramel Sauce

  • 3 ripe (but not mushy) pears. I used Barlett because it’s a wonderful all around pear.
  • 1/3 cup water
  • 2/3 cups sugar
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 2/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons orange zest (you could sub about 1/2 teaspoon orange extract, in which case add it in at the same time you add the vanilla)
  1. Slice and core the three pears and set aside. In a large skillet (I used my cast iron. Just cooking in it feels rustic and Autumnish), pour the water. Add the sugar to the middle of the pan. Gently stir to make sure all of the sugar is wet, then turn the heat to medium high. Add in the vanilla extract, spices and salt and give it another gentle stir.
  2. Bring to a boil over medium high heat, then lower the heat to medium and cook until all the sugar is dissolved and the mixture is bubbling.
  3. Add the pears, cut side down, to the bubbling sugar (be careful not to splatter on yourself!) and cook until the pears are fork tender, about 15 minutes.
  4. While it cooks, add the butter and orange zest (if using instead of orange extract) to the heavy cream and microwave for about 90 seconds or just until barely hot to the touch.
  5. When the pears are tender, slowly pour the cream around the pears. Give the pan a gentle shake to help mix it and continue to cook until the sauce is a light golden brown color, about five minutes.
  6. Then, you can either serve the pears straight from the pan (which is what I did. I just moved some to a smaller pan for the photo, lol) or transfer them to individual plates and serve with sauce puddled around them. No matter how you serve them, sprinkle with a touch of cinnamon and grate some extra orange zest over the top.

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Skillet Pears With An Autumn Spiced Caramel Sauce

Skillet Pears With An Autumn Spiced Caramel Sauce

 

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Lemon Poppyseed Gooey Butter Bars

Lemon Poppy Seed Gooey Butter Bars

Lemon Poppy Seed Gooey Butter Bars

It was 80 some degrees out yesterday. I turned the oven on ANYWAY. I need to be committed. During the time that these bars baked, the temp in the house went up to approximately 426 degrees. No, really. Would I lie? Next week, it is supposed to get down to the high 70’s during the day and the low 60’s at night. I can’t EVEN begin to explain my excitement over possibly being able to open the windows and sleep at night with real air, not recycled. Think prepubescent girl going to see her favorite boy band type of excited. Then double it.

These bars made the melting of all my skin layers worth it though. I have a major love for shortbread crusts on cookies ANYWAY (for whatever odd reason, they make me think of Christmas. Don’t ask. I dunno.), and the crust on these bars is sooo buttery, so crispy/crumbly, just the way a good shortbread should be. Add on a gooey, creamy topping filled with the flavors of lemon and butter, with the crunch of poppyseeds and I was in Heaven. Warning though; you notice the slightly grayish cast my bars have? I think I let my poppyseed love go a bit too far. These still taste fantastic which is why I’m posting them anyway, rather than remake them to have a better color for a photo, but yeah… a bit gray. So, in the directions, I am cutting them down a tablespoon. Feel free to add back in another tablespoon if you don’t mind the color.

You know the drill…

Lemon Poppyseed Gooey Butter Bars

  • Crust-
  • 1 cup flour
  • 1/2 cup unsalted butter, room temp
  • 1/3 cup powdered sugar
  • Topping-
  • 1 1/2 tablespoon lemon juice
  • 2 tablespoons light corn syrup
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon lemon oil
  • 6 tablespoons unsalted butter, room temp
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup plus 2 tablespoons flour
  • 3 tablespoons flour
  • 3 tablespoons poppy seeds
  1. Preheat oven to 350 degrees. Line an 8 inch square baking pan with foil, then butter the foil or spray with cooking spray.
  2. In a medium bowl, combine the crust ingredients. Beat on low speed with a hand mixer until it holds together and resembles coarse crumbs. Dump this into the prepared pan and press all over the bottom of the pan.
  3. Bake crust at 350 for about 10 to 12 minutes, until it is a light golden brown.
  4. For the topping, in a small bowl, stir together the lemon juice, corn syrup, lemon zest, vanilla and lemon oil.
  5. In another small bowl, whisk together the flour and the poppy seeds.
  6. In a larger bowl, beat together the butter and sugar until well blended and creamy. Add in the egg and again beat until well combined.
  7. Add the flour mixture to the butter/sugar mix, alternating with the lemon juice/corn syrup mixture. Beat until well mixed after each addition.
  8. Spread the mixture over the crust, smoothing the top. Bake at 350 degrees for 25 to 30 minutes. The top will be a light brown and the center will still have a very VERY slight jiggle. It will all firm up as it cools. You don’t want to overbake these as you’ll lose the whole gooey texture. They’ll still taste great, but they will be much firmer.
  9. When done, let cool in the pan until completely cool, then sprinkle with powdered sugar and cut into small squares. You can store these at room temp if you know they will be gone within a day or two. Any longer than that, and I’d suggest the fridge for storage.

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Lemon Poppyseed Gooey Butter Bars

Lemon Poppyseed Gooey Butter Bars

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Review of the Upscale Burger Restaurant BurgerFi

A couple of months ago, I had the pleasure, as a local food blogger, of going and reviewing a relatively new to the area burger joint called BurgerFi. BurgerFi prides themselves on NOT being your typical fast food place. One of their ways of getting you in the door is letting you know that they use all natural, no hormones, no antibiotics Angus beef. While I admit that I’m not generally the type who stresses over those things, it was still nice to know and should make many of you happy. BurgerFi also makes a point of being as eco-friendly as they can in each store by doing things such as using recycled materials for chairs and tables and keeps a strict recycling rule for their own trash. Now THAT I do think about and love. Thing is, going in there, knowing this ahead of time, I was expecting a place that was austere and rather boring. But it’s anything but-
BurgerFi 1 The restaurant was clean, well lit, and had a funky warehouse/sporty feel to it that my husband and I rather enjoyed. They (I am assuming all the branches do this based on what teams/colleges are nearby) have it decorated with a sports theme based on the most popular local college, UK. The restaurant has a beer and wine license which makes it nice for the grown up crowd. If you don’t want pop with your burger, you can choose between local craft or national beers or a nice variety of wines.

BurgerFi4If you DO want pop however (we did; it was lunchtime and we’re neither one big drinkers), they have one of those totally cool state of the art (the manager joked that it cost more than many people’s homes, and I believe it!) pop machines that lets you add about 862 bazillion different flavor combos to your drink. I had gotten a bottle of Birch beer (somewhat like root beer; reminded me of those root beer barrel candies everyone had at some point in their childhood) and kind of regretted it, because I’d have loved to play with the pop machine. Yes, I really AM 10 years old inside ūüėõ

Now to the important part; the food. ūüėÄ I was asked to try their newest burger, The CEO, which is described on the menu like this- “Double¬†Wagyu + Brisket Blend Burger, Homemade Candied Bacon-Tomato Jam, Trufle Aioli, Aged Swiss Cheese”. CEO Burger My guest (my husband) was given free reign of the menu and he got their Bacon Cheeseburger-“Double Bacon, Double Natural Angus Beef, American Cheese”.Bacon Cheeseburger He got it with pickles and grilled onions. I got fries¬†Fries and he got onion rings¬†Onion Rings so we could try both. When you get a burger (the menu also has Kobe Beef hot dogs, which I want to get back there and try at some point!), you order the specific one, which comes plain unless you choose from the variety of toppings they boast of, those being- Raw Onions¬† ¬†| ¬† Grilled Onions¬† ¬†| ¬† Pickles¬† ¬†| ¬† BBQ Sauce¬† | ¬† Bacon¬† ¬†| ¬†¬†Onion Ring¬† ¬†| ¬† Grilled Mushrooms¬† ¬†| ¬†¬†Fried Egg¬† ¬†| ¬† Chili¬† | ¬† Garlic Aioli¬† ¬†| ¬†Jalape√Īos ¬†¬†| ¬† Relish. You could buy the same burger many times and yet end up with a completely different finished product just by choosing different toppings. I can’t wait to go back and get a burger with about 90% of those toppings, lol.

I absolutely loved my meal. The meat was juicy, even though it is one of the thin “smashed” style patties, and the burger itself was more than enough for a meal (I took half home). I loved the toppings on The CEO. You could taste the bacon jam as well as the truffle aioli, and combined with the rest of the toppings, it made for one delicious, if somewhat messy (in a good way) burger. The fries were extra crispy (I have no idea if that is typical or they just happened to have cooked them longer), which is how I like them, and salted perfectly, though my husband and I agreed that most people (including him) would prefer them a little less crispy. Russ really enjoyed his own burger. He, however, did NOT take any home. That bad boy was gone before I finished half of mine. He liked the onion rings but said they could have stood to be cooked a TOUCH longer because the onions weren’t as soft as he would have liked. BurgerFi 6

The staff at the restaurant was wonderful. There was a bit of a mix up when we first got there that embarrassed the poo out of me. The manager on duty had absolutely NO idea who I was, because the manager who arranged this had gone on vacation and neglected to let anyone know that I was coming in that day. Talk about red faced! But it got straightened out and from that point on, they took wonderful care of us.

The menu is pretty varied, with burgers, dogs, drinks, plus they have frozen custard “concretes”¬† for a tasty dessert as well as the same frozen custard in a cup with toppings¬† (I was far too full to even contemplate that, though they offered). Beyond “regular” burgers, they have a yummy looking veggie burger and what I was told is one of their most popular burgers, the “Conflicted Burger”, which is one regular patty and one veggie patty.

Will I go there again when I get to the “big city” ūüėõ ? Darn straight I will. They are a bit more expensive then your run of the mill fast food place, but completely worth it. I’d give them a solid 8.5 stars out of ten.¬† One last photo. I love this one. My husband Russ, the manager and a couple of photo bombers in the background, lol

BurgerFi 5

Oh! Important point in my mind, one that many women will appreciate. The bathrooms? Clean as could be. I loved that aspect!!

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Baklava Cake

Baklava Cake

Baklava Cake

Back when I was in my late teens and early 20’s, yogurt was NOT the big money product it is now. It was just eaten by the earth mother types and hippies and people tended to look at you like you were crazy to be eating this runny soured stuff. I, of course, though neither an earth mother nor a hippie (a fact that I always mourned. Had I been born about 10 years earlier, I would totally have been a stupid teen at Woodstock or living near Haight Ashbury), loved yogurt. Not plain; I thought it was nasty. But give me a cherry Yoplait and I was in heaven. I recall my older sister warning my then husband to watch out for me or I’d exist solely on yogurt and granola bars. Yeah, my pattern of poor eating choices goes WAY back.

Now however, you can get so many different styles and/or flavors of yogurt that it boggles the mind. We always have at least a full shelf of yogurt here at our house and besides eating it as is (still no plain though; ick!), I love to use it in cooking. Regular style yogurt, Greek, plain, flavored, you name it, I’ll find a way to incorporate it into baking. Well, this time, I took a recipe I had had forever for a yogurt cake and messed with it. Because…me. This originally came from what used to be recipezaar¬† and was a fair bit different. It had a syrup that was poured on it, which made me think of Baklava, one of my favorite desserts.¬† So I flavored the syrup to taste more like the one that gets poured over baklava and added more spice to the cake itself, as well as using a lemon yogurt in it to give another added layer of flavor.

This is a wonderfully moist cake. The syrups soaks in, flavoring it all and the cake itself has a wonderful taste, spiced and a bit lemony with a background hint of almond and vanilla. I served this with a simple vanilla yogurt I flavored. This isn’t the worlds prettiest cake, but it’s completely delicious. This is great for family, for a church potluck or a picnic, a family reunion. It would also be fantastic late at night with a glass of dry red wine. Is this exactly like Baklava? Of course not. There’s no phyllo, not a ton of chopped nuts, etc. But it reminds me of it, thus the name.

You know the drill… ūüôā

Baklava Cake

  • 1 cup unsalted butter, room temp (2 sticks)
  • 1 1/2 cups sugar
  • 6 eggs, separated
  • 2 teaspoons lemon zest
  • 3/4 teaspoon lemon oil (you can sub lemon extract, but you know how I feel about that stuff. Just break down and buy some lemon oil)
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1/4 cup brandy or whiskey
  • 1 cup lemon Greek yogurt
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup sliced toasted almonds, divided
  • Syrup-
  • 1 cup sugar
  • 1 1/2 cups water
  • 1/3 cup honey
  • zest from two lemons, in strips
  • 2 cinnamon sticks
  • Yogurt topping-
  • 1 cup vanilla Greek yogurt
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sugar (it’s a bit too tart without it)
  1. Preheat the oven to 350 degrees and butter or oil a 13×9 inch baking pan.Then start your syrup so that it has time to cool- Simply combine all the syrup ingredients in a medium pot,¬†stir to dissolve the sugar somewhat and bring to a boil. Lower the heat to medium and let it gently boil for about 15 minutes. it will reduce some and thicken up, though it’s not very thick even then. When that’s done, set it off the heat to cool.
  2. For the cake- in a large bowl, beat the butter and sugar with a hand mixer until smooth and creamy, about 3 to 5 minutes. Add in the egg yolks, the extracts and the brandy. Beat on low speed until well combined.
  3. In a clean (preferably glass) bowl, beat the egg whites until stiff peaks form. Set to the side for now.
  4. In a small bowl, whisk together the flours, baking powder and soda, salt and spices. Add it to the butter mixture, alternating with the yogurt (flour, yogurt, flour, yogurt, flour), beating well after each addition.
  5. Gently fold in the egg whites and half the toasted almonds, then spread the batter into the prepared pan, smoothing the top. Bake at 350 for 45 to 60 minutes or until a skewer or toothpick inserted in the center comes out clean.
  6. When done, immediately (and carefully) pour the cooled syrup over the cake, letting it soak in as you pour. If you don’t want to use it all, it stores in the fridge well and is wonderful used in a cup of tea. Once the syrup has been poured on, sprinkle the top of the cake with the rest of the almonds.
  7. Let it cool completely and serve with a dollop of the yogurt topping, which you make by simply combining the topping ingredients in a small bowl; easy peasy.

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Simple Lemon Meringue Pie Parfaits

Lemon Meringue Pie Parfaits

Lemon Meringue Pie Parfaits

Pssst. Remember me? I’ve been gone for a bit, but I’m back. I more or less took the Summer off because let’s be honest, you and I… who the heck wants to turn the oven on and do something like bake a loaf of bread, or make cookies or cupcakes, or things like that, when it’s 90 degrees outside? With my being primarily a baking blog, it made more sense to just rehash some delicious old stuff on my facebook page and wait out the heat. BUT… I couldn’t wait anymore. I missed all of you!! But I still can’t bring myself to turn on the oven, because Summer won’t take the %$#$%$%@ hint and go away. It’s 87 degrees outside as I type and our ancient, senile AC is whimpering trying to keep the house cool.

So, since I just HAD to come back (did I mention that I missed all of you!?), I played around with a nice cool, refreshing type of dessert. It uses mascarpone cheese and lemon curd as well as cream; three of my favorite ingredients. Add in a touch each of vanilla extract and lemon oil along with some crushed meringue cookies and there you have it (I also used some raspberries in here just because I wanted some color, but we’ll call that optional, if only because my brother has accused me of not being able to make a recipe with less than 12 ingredients :-P. This is so easy you could have your kids make it for a treat. It’s cool and refreshing, but don’t just relegate this to the hot months. I plan on enjoying this one this Winter, too. I made this in small glasses glasses, but you could also do these in tiny “shooter” glasses.

You know the drill… get to cookin’!

Simple Lemon Meringue Pie Parfaits

  • 8 ounce container of mascarpone cheese, room temp
  • 2/3 cup good quality lemon curd (I used Trader Joes brand; it’s the closest to homemade I’ve found)
  • 1/2 cup heavy cream, whipped to firm peaks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon oil or lemon extract
  • 1 container vanilla meringue cookies (I can’t say ounces, because they vary. Plan on using about 20 cookies)
  • 1/2 cup fresh raspberries (optional)
  1. In a small bowl, fold together the mascarpone, lemon curd and extracts until no streaks of white remain
  2. Carefully fold in the whipped cream; again until no streaks of white remain.
  3. Cover bowl and chill for about an hour.
  4. In small glasses, layer the lemon mixture, then a layer of coarsely crushed meringue cookies, then about 3 raspberries if you’re using them. Repeat the layers until you reach the top of the glass (small glasses will be about 2 layers).
  5. Chill until ready to serve. Garnish with a layer of crushed meringue cookie and a raspberry or two.  Also, if you want the cookie to be a crisp layer, serve immediately after assembling, because they will soften up as these chill.

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

Lemon Meringue Pie Parfaits

Lemon Meringue Pie Parfaits

 

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