Maccheroni With Fresh Lemon Cream Recipes

CREAMY LEMON PASTA

Steps:

• Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
• Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
• Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.

LEMON CREAM CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 22-26 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cheese, cream and lemon curd until smooth. Place one cake layer on a serving plate. Drizzle with half the limoncello if desired; spread with half the cheese mixture. Repeat layers. Garnish with raspberries and lemon zest. Store in the refrigerator.

MACCHERONI WITH FRESH LEMON & CREAM

Steps:

• To cook the maccheroni: heat a large pot of well-salted water (6 quarts or more) to the boil.
• Drop the butter into the big skillet, and set it over medium heat. As the butter melts, scatter in the grated lemon zest; stir it around until sizzling. Pour in the white wine and lemon juice, add the salt, stir, and bring the liquids to a bubbling simmer. Cover the skillet, and let cook for a couple of minutes.
• Uncover the pan, and slowly pour in the cream, whisking it steadily into the simmering wine and lemon juice. Cook, stirring occasionally, until the liquids reduce to a saucy consistency you like, 2 or 3 minutes more.
• After whisking in the cream, start cooking the pasta. Shake excess flour off the fresh maccheroni, and drop it into the boiling water, stirring to separate the strands. Return the water to a rolling boil, and cook the pasta for 4 to 5 minutes, stirring occasionally, just until al dente.
• With the lemon-and-cream sauce at a simmer, quickly lift out the maccheroni and drop it all into the skillet. Toss the pasta until well coated, loosening the sauce with a few spoonfuls of hot pasta-cooking water if needed.
• Turn off the heat, sprinkle a cup or so of grated cheese over the maccheroni, and toss well. Finish with a drizzle of olive oil, toss again, and heap the pasta in warm bowls. Serve immediately, with more cheese at the table.

LEMON CREAM MARTINI

Steps:

• Wet the rim of a martini glass and coat with lemon drop rimmer. Add vanilla vodka and limoncello to a martini shaker filled with ice. Shake and strain into martini glass. Add a splash of lemon-lime soda and garnish with fresh blueberries.

LEMON CREAM MARTINI

Steps:

• Moisten the rim of a martini glass and coat with lemon drop rimmer or sugar.
• Add vanilla vodka and limoncello to a martini shaker filled with ice.
• Shake and then strain into the martini glass.
• Add a splash of lemon-lime soda and garnish with fresh blueberries if desired.
• Enjoy! ;).