Barefoot Contessas Fresh Lemonade Recipes

BAREFOOT CONTESSA'S LEMON BARS RECIPE - (4/5)

Barefoot Contessa's Lemon Bars Recipe - (4/5) image

Provided by XrayKim

Number Of Ingredients 12

Ingredients

CRUST:
1/2 pound unsalted butter, room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
FILLING:
6 extra-large eggs, room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners' sugar, for dusting

Steps:

Preheat the oven to 350°F. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature. Cut into triangles and dust with confectioners' sugar.

BAREFOOT CONTESSA'S FRESH PEA SOUP

Barefoot Contessa's Fresh Pea Soup image

Earlier, I had posted Recipe #285307 after watching an episode of Ina Garten's show on the FoodNetwork. Now, I have finally tried the Fresh Pea Soup from that airing and found that I love it, as well. I prepared this with frozen peas, and while the original recipe did call for mint, I didn't have any on hand and omitted it. Pea soup may make some people's heads spin, but this is so good. Pairing with the flavorful Roasted Red Pepper Sandwich would be an incredible meal.

Provided by Ms B.

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
2 cups leeks, white and light green parts chopped
1 cup yellow onion, chopped
4 cups chicken stock
5 cups fresh peas or 2 (10 ounce) packages frozen peas
2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup creme fraiche
1/2 cup chives, chopped
garlic-flavored croutons, for serving

Steps:

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
Add the chicken stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.)
Off the heat, add the salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
Pour the soup into a large bowl and repeat until all the soup is pureed.
Whisk in the creme fraiche and chives and taste for seasoning.
Serve hot with garlic croutons.

Nutrition Facts : Calories 288.8, Fat 13.7, SaturatedFat 7.6, Cholesterol 42.1, Sodium 831.2, Carbohydrate 30.9, Fiber 7.2, Sugar 11.8, Protein 11.9

BAREFOOT CONTESSA'S FRESH LEMONADE

Barefoot Contessa's Fresh Lemonade image

From The Barefoot Contessa Cookbook, 1999. Add a few slices of lemon to each pitcher, or toss in a few squeezed lemon halves.

Provided by Juenessa

Categories Beverages

Time 10m

Yield 1 1/2 quarts

Number Of Ingredients 4

Ingredients

1 cup fresh lemon juice (5 to 6 lemons)
1/2-3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water

Steps:

Place all the ingredients in a blender and process until completely smooth.
Serve over ice.

Nutrition Facts : Calories 298.7, Sodium 17.4, Carbohydrate 80.7, Fiber 0.7, Sugar 70.5, Protein 0.6

FRESH LEMONADE

Fresh Lemonade image

Provided by Ina Garten

Categories beverage

Time 5m

Yield 1 1/2 quarts

Number Of Ingredients 4

Ingredients

1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water

Steps:

Place all the ingredients in a blender and process until completely smooth. Serve over ice.

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