GLAZED LEMON-RASPBERRY CREPES

Last year I came across a recipe for lemon-filled crepes from Wolfgang Puck, did my usual tweaking to suit my family’s tastes, and landed on this amazing dish. Though it easily qualifies as a dessert, in my opinion, the cottage cheese filling is justification for serving it for dinner–which I did. And not one complaint from my guys. Imagine that 🙂

CREPES & FILLING:

12 store-bought crepes (or you can make your own)

1 egg

4 tbsp sugar

1-3/4 cup reduced-fat small-curd cottage cheese

1/8 tsp salt

1 tsp lemon zest

1-1/2 tbsp lemon juice

1/2 tsp vanilla extract

GLAZE:

1 egg

2 tbsp sugar

1 cup whipping cream

1 tbs lemon juice

TOPPING:

1 cup assorted berries (I used frozen)

1/2 cup berry preserves thinned with 1/4 cup water

1) Preheat oven to 350 degrees; lightly oil a 9×13 baking pan

2) FILLING: To blender, add: egg, sugar,  cottage cheese, salt, lemon zest, lemon juice, and vanilla; blend on medium speed 1 minute or until smooth

3) Divide filling between crepes and roll up; place crepes seam side down in baking pan

4) GLAZE: To blender, add: egg, sugar, whipping cream, lemon juice; blend on medium speed 30 seconds until well combined; pour over crepes

5) TOPPING: Scatter berries over crepes; drizzle thinned preserves over crepes

6) Bake in oven 25-30 minutes; serve and watch ’em lick the plates!

Serves: 4

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RASPBERRY MONTE CRISTO SANDWICH

This has been the week for revisiting family favorites, and this sandwich certainly deserves to be on the list. It’s rather like a french toast sandwich with the sweet (raspberry jam) tucked inside along with provolone and ham. However, if you’re not certain about the raspberry jam, serve it on the side and give it a dip. Poor Junior Too–I forgot that he prefers his Monte Cristo spread with mustard. Sigh.

Raspberry Monte Cristo 070513

8 slices white bread

4 tbsp raspberry jam

8 slices Provolone cheese

4 slices ham (about 1/8″ thick)

3 eggs

1/2 cup milk

1/2 cup shaved Parmesan cheese (or grated)

2 tbsp fresh parsley, chopped

2 tbsp butter

1) Assemble each of 4 sandwiches as follows: spread 1 slice of bread with 1 tbsp raspberry jam, top with 1 slice Provolone cheese, 1 slice ham, 1 slice Provolone cheese, 1 slice of bread; set aside

2) In shallow bowl, mix eggs, milk, Parmesan cheese, and parsley

3) Heat large skillet over medium heat (depending on size of bread, you may have to make in two batches or use two skillets); melt butter in skillet

4) Dip both sides of each sandwich in egg batter and grill in skillet 4-5 minutes each side until cheese melts and bread is golden brown; remove from skillet and serve with fresh fruit; sooooo good!

Makes: 4

LEMON-RASPBERRY SORBET CUPCAKES

When I posted a recipe for Lemon-Berry Sorbet Cake a while back, it struck me it would be fabulous in cupcake form. so, here’s to revisiting our family’s favorite dessert. Portions and preparation times have been altered to make 12 cupcakes. Note: You can use silicone cupcake liners for a somewhat taller cupcake and easy removal, or bypass liners altogether and make directly in cupcake pan for an even prettier presentation.

Lemon-Raspberry Sorbet Cakes 2Lemon-Raspberry Sorbet Cakes 320 gingersnap cookies, crumbled (put cookies in large zip top bag, pound a bit, and “crumb” with rolling pin)

2 tbsp unsalted butter, melted

1 pint raspberry sorbet

1 pint lemon sorbet

2 cups frozen raspberries (or mixed berries)

1/3 cup semi-sweet chocolate mini-morsels

mint sprigs, optional (but do consider, ’cause that bit of green is oh-so-pretty!)

1) Remove raspberry sorbet from freezer and set out to thaw while you: combine cookie crumbs and melted butter, stir well, and press into bottoms of a dozen cupcake liners; freeze 10 minutes

2) Remove lemon sorbet from freezer and set out to thaw while you: spread softened raspberry sorbet over cookie crumb crusts; freeze 15 minutes

3) Spread softened lemon sorbet over raspberry sorbet; freeze 5-10 minutes until slightly firm, then gently press frozen raspberries into lemon sorbet

4) Melt chocolate morsels (I microwave 20-30 seconds, spoon into a sandwich bag, and snip a small hole in bottom corner of bag); squeeze melted chocolate over berries (a lattice pattern is lovely); freeze a minimum of one hour

5) To serve, place a sprig of mint atop each cupcake; if you used silicone liners, simply pop out of pan and have at it; if you didn’t use a liner, run a warm knife around sorbet cupcake and gently lift out, careful to keep gingersnap crust intact; place on plate and enjoy immediately

Servings: 12

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/19/12