#roasted lemons

We’ve decided to organise a special evening bite, something delicious, filled with pleasure and of course with bubbles. I wanted to prepare something impressive, but also easy to make, so it won’t take too much time. That’s why I baked a few herbed lemon cakes with mascarpone cream and baked lemons, which could easily be canapés and I served them with the one and only Moët champagne.

I love how eyes of guests start to sparkle when they see this kind of combination.  If it wasn’t for a storm, we would definitely take it out to one of my favourite spots over Berlin’s lakes. But this time we had to stay home.

I collected many tips, heard so many funny and surprising stories, that I am definitely ready to write a new chapter of my adventure!

If you feel like celebrating with friends, this is definitely a perfect recipe and don’t forget about the champagne!

Thank you Moet for making it possible!

#MoetMoment #MoetGV2008 @MoetChandon” SPONSORED

You will need for the cake:

170g butter, room temperature

1/2 cup sugar or 3 tbsp honey

juice and zest from 1 lemon

1/2 cup natural yogurt

3 eggs

1 & ½ cup flour

1 tbsp baking powder

big pinch of salt

1 tbsp fresh herbs like rosemary, thyme, basil, all finely chopped

Additionally

mascarpone

lemons

Heat the oven to 170*C.

Mix butter and sugar in a bowl, add the rest of ingredients and mix again.

Grease round baking form (I used two 10 cm wide ones) with butter, divide the dough between two forms and bake for about 45 minutes. Check it after 30-40 minutes.

Cut lemons in slim slices, place on a baking paper, sprinkle with sugar and bake with cake (the same temperature, so you can do it together) but about for 20-30 minutes.

Let the cake cool down, then place both parts together, creating a tower and cover it with mascarpone. Decorate with baked lemons. Or make two tiny ones like I did.

Could not be easier :)

MASCARPONE & ROASTED LEMON MINT PESTO STRATA.

Mascarpone & Roasted Lemon Mint Pesto Strata for lunching and brunching magic. Think: Layers of egg, creamy Vermont Creamery cheese, cubed bread, and hazelnut mint pesto made with roasted lemons. HEAVEN. Plus: All the post-book publication feels (aka living with a heart burst into a thousand book-sized pieces).

Dive on in.

Roasted Fruit Lemonade anyone? 😋

Ingredients

3 medium lemons

1 teaspoon of extra-virgin olive oil

1/8 teaspoon of salt

4 boneless, skinless chicken breast halves

1/8 teaspoon of salt

Freshly ground pepper

1/4 cup of all-purpose flour

2 teaspoons of extra-virgin olive oil

1 1/4 cup of reduced-sodium chicken broth

2 tablespoons of drained capers

2 teaspoons of butter

3 tablespoons of chopped fresh parsley

Preparation Instructions

To prepare roasted lemons: Preheat oven to 325°F. Line a baking sheet with parchment paper. Arrange lemon slices in a single layer on it. Brush the lemon slices with 1 tablespoon oil and sprinkle with 1/8 teaspoon salt. Roast the lemons until slightly dry and beginning to brown around the edges, 25 to 30 minutes.

Meanwhile, prepare chicken: Cover chicken with plastic wrap and pound with a rolling pin or heavy skillet until flattened to about 1/2 inch thick. Sprinkle the chicken with 1/8 teaspoon salt and pepper. Place flour in a shallow dish and dredge the chicken to coat both sides; shake off excess (discard remaining flour).

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 2 to 3 minutes per side. Add broth and bring to a boil, scraping up any browned bits. Stir in capers. Boil until the liquid is reduced to syrup consistency, 5 to 8 minutes, turning the chicken halfway. Add the roasted lemons, butter, 2 tablespoons parsley and more pepper, if desired; simmer until the butter melts and the chicken is cooked through, about 2 minutes. Transfer to a platter. Sprinkle with the remaining 1 tablespoon parsley and serve.