Lemonganache Recipes

LEMON SPAGHETTI

Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Steps:

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON CAPELLINI

Lemon Capellini image

Provided by Ina Garten

Categories main-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

Kosher salt and freshly ground black pepper
1 pound dried capellini
1/2 pound (2 sticks) unsalted butter
Zest and juice of 2 large lemons
1 lemon for garnish

Steps:

Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

LEMON GLAZE

Lemon Glaze image

Use this glaze atop our Lemon Cookies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 2

Ingredients

2 cups confectioners' sugar
2 tablespoons finely grated lemon zest, plus 1/3 cup fresh lemon juice

Steps:

In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

WHITE- OR DARK-CHOCOLATE GANACHE

White- or Dark-Chocolate Ganache image

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes about 1 3/4 cups

Number Of Ingredients 2

Ingredients

8 ounces good quality white or dark chocolate
3/4 cup heavy cream

Steps:

Make an ice-water bath; set aside. Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It's important to chop it finely so that it melts quickly. Transfer to a medium bowl.
Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.
Place the bowl over ice-water bath, and use a wooden spoon to stir the mixture vigorously until it reaches the desired thickness or consistency, about 5 minutes.

LEMON GANACHE

Lemon Ganache image

Make and share this Lemon Ganache recipe from Food.com.

Provided by Bayen

Categories Dessert

Time 10m

Yield 2 cups

Number Of Ingredients 4

Ingredients

8 ounces bittersweet chocolate (the really good stuff)
1 cup heavy cream
1 teaspoon lemon zest (more if you really like lemon)
2 teaspoons fresh lemon juice

Steps:

Chop chocolate into small pieces and place in a heat safe bowl.
Bring cream to boil on stovetop.
Once cream in boiling pour over chopped chocolate.
Add lemon zest and lemon juice.
Stir from the inside out, making sure not to let in to much air.
Stir till chocolate is completely melted.
That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
You can also substitute the lemon with orange.

Nutrition Facts : Calories 412.3, Fat 44, SaturatedFat 27.4, Cholesterol 163, Sodium 45.3, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 2.5

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