Lemon Tart with Gingersnap Cookie Crust

 MAKE YOUR SPRING A LITTLE BIT SWEETER 

MEYER LEMON TART

Cook's notes: 

If Meyer lemons are not available, substitute regular lemons. The recipe was adapted from countrylivng.com, April 2014
Ingredients:

• 2 c. crushed gingersnaps
• ¼ c. dark-brown sugar
• 1/4 teaspoon Saigon cinnamon or 1/2 teaspoon ground cinnamon
• 3 tablespoons butter
• 2 large eggs
• 3 large egg yolks
• ¼ c. granulated sugar
• ½ teaspoon cornstarch
• ⅓ c. fresh Meyer lemon juice
• 3 tablespoons Meyer lemon zest
• 1 stick of butter, cut into large pieces
• 1 teaspoon vanilla
• 1 c. heavy cream
• 1 tablespoon confectioners' sugar
• ¼ teaspoon almond extract

Directions:

• Preheat the oven to 350 degrees. 
• Combine the crushed cookies, brown sugar, cinnamon, and cooled, melted butter in a blender or food processor. 
• Press the cookie mixture in a 9-inch fluted tart pan with a removable bottom in an even layer on the bottom and up the sides. Bake until fragrant, about 8 minutes. Remove from the oven and transfer the pan to a wire rack to cool.
• Increase the oven temperature to 375 degrees. In a medium saucepan, off the heat, whisk the eggs and yolks, granulated sugar, and cornstarch to combine. Transfer the saucepan to medium-low heat. Add the lemon juice and zest, and whisk continuously until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and whisk in the butter pieces and vanilla.
• Pour the mixture into the cooled cookie shell. Transfer the tart to the oven and bake until the crust darkens slightly, about 20 minutes. Transfer to a wire rack and let the tart cool to room temperature.
• In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form, about 3 minutes. Add the confectioners' sugar and almond extract, and whip until the peaks are almost stiff, about 2 more minutes. Slice the tart and serve each slice with a dollop of almond whipped cream.
  
  

  

  
  
  
  

Sunday Supper Chicken Bruschetta Pasta

Chicken Bruschetta Pasta elevates your Sunday Supper to a whole new level. Bright, herb-infused chicken is cooked in a skillet to juicy perfection, piled with fresh tomatoes laced with basil and garlic, cooked in a sweet and tangy balsamic sauce, and finished with marinated mozzarella balls nestled in the sauce. In this chicken pasta recipe, the bread is replaced by pasta to still give you that carbohydrate hug. It's definitely a company-worthy dish.

Cook's Notes: The recipe serves four and was adapted from carlsbadcravings.com

Cooking tips: The meal preparation goes smoothly if ingredients and the balsamic marinade/sauce are prepped ahead. The pasta needs to be cooked "al dente." Since every bottle of balsamic vinegar varies in taste, if the marinade tastes too strong tasting, sprinkle a little brown sugar into it. Pound chicken to an even thickness. Lastly, don't overcook chicken so it doesn't taste dry. Pair the meal with your favorite salad  

Pasta Ingredients: 

• 1 pound chicken breasts chopped into 2-inch pieces
• 1/2 box of thin spaghetti or fettuccine (8 oz.) 
• 2 tablespoons olive oil, divided
• 1 pint cherry or grape tomatoes, halved
• 3/4 cup red onion, chopped
• 3 garlic cloves, minced 
• 1/4 cup packed basil, chopped
• ½ cup freshly grated Parmesan cheese 
• Marinated mozzarella balls (deli section) 

Balsamic marinade/sauce Ingredients: 

• 1/3 cup extra virgin olive oil
• 3 tablespoons dark, good-quality balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon lemon juice 
• 1 tablespoon Dijon mustard  
• 1 heaping teaspoon cornstarch 
• 1 tsp each dried basil, dried oregano, parsley flakes, salt, and pepper 
• 1/4 teaspoon red pepper flakes 

Directions: 

• Whisk together the Balsamic Marinade/Sauce ingredients. Place in a screw type jar,  shake well and set aside.  Transfer 2 tablespoons of the balsamic marinade to a freezer-safe bag or bowl with the chicken. Marinate chicken at room temperature for 15-30 minutes or in the refrigerator for up to 2 hours.
• Meanwhile, cook pasta al dente according to package directions in generously salted water. Remove 1 cup of pasta water before draining. Drain and rinse the pasta, then toss with a drizzle of the untouched balsamic sauce to prevent it from sticking together.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides but not cooked through. Transfer to a plate (it will cook later in the sauce) and tent with foil. 
• Reduce heat to medium-low. Heat 1 tablespoon olive oil in the chicken drippings. Add tomatoes, onions and garlic. Cook until the tomatoes begin to burst, stirring for 5-8 minutes, and scraping up any brown bits on the bottom of the pan.
• Add the chicken back to the pan with the remaining balsamic sauce in a jar  (not touched by the raw chicken). Simmer until slightly thickened and the chicken is cooked through 5-8  minutes.
• Stir in fresh basil, small marinated mozzarella balls, and Parmesan. Stir in pasta until well coated, adding some reserved pasta water a little at a time if needed to reach the desired consistency. Taste and season with additional salt, pepper, and/or red pepper flakes to taste.
• Garnish with freshly grated Parmesan Cheese and additional basil if desired.

Book Review Who Will Carry The Fire? More Reflections From A North Woods Lake

I  will see you at the campfire, and we will listen and watch for which story comes next.  Darrell Pedersen

Darrell J. Pedersen, a local Minnesota author, firmly believes in the power of storytelling. His writings share his heartfelt experiences of family, history, and community. Many of his stories have been shared around the campfire.

Pedersen's first book, "Campfire in the Basement," focused more on anecdotes from his childhood growing up in the 1950s and 1960s on Eier Lake near Duluth, Minnesota. Each chapter, a separate vignette, ends with a note of reflection with takeaway lessons from life in the North Woods. With a nickname of Little Dickens, there was bound to be some mischief brewing when he was around. Humorous snippets of his misadventures, whether in the classroom, at home, or outdoors, he can connect with his readers through relatable experiences covering a wide spectrum of experiences from childhood into adulthood. It's fitting that Pedersen continues his storytelling and theme of stories around the campfire with his newest book, "Who Will Carry the Fire? More Reflections From a North Woods Lake."

While his second book is a memoir, it's also an expansion of essays focusing more on his adult life, with lessons learned. Pedersen's humorous and self-deprecating writing style will hook readers from the start. He understands his weaknesses and shortcomings and isn't afraid to point them out to his readers. Pedersen is humble and always willing to give credit to others when due. His deep faith and gratitude are his constant guiding principles in life.

Crisp, detailed sentences create scenes for the reader to visualize life Up North with its harsh winter landscapes, the joy of deer hunting, appreciation of the land, stories of nature, the importance of passing down family traditions, valuing and appreciating family mementos, shared meals and family stories, tributes to his relatives and their impact on family history and building a marriage partnership that encompasses all its joys and challenges. Pedersen has entrusted his stories to readers, hoping to impart some bits of wisdom learned from life's lessons. He strives to carry out the legacy left behind by his parents with their example.

Pedersen challenges the reader at the end of his book with some of these questions to ponder. “Can we, together, shoulder to shoulder, keep carrying the fire to where it is needed? Can we tell our own life stories to help our kids, grandkids, and all those who follow after them to remember their history? Can we remind them that we are all in this together and that with some faith, hope, and a lot of hard work, we can right some wrongs and give hope for the future of humanity?"

“Who Will Carry The Fire? More Reflections From a North Woods Lake," a book meant to be savored and placed at the top of your Spring reading list. 

ALL ABOUT THE AUTHOR 

DARRELL J. PEDERSEN

Darrell J Pedersen spent much of his adult life serving others as a parish pastor at numerous Minnesota churches. After nearly 40 years of ministry as an ELCA pastor, he retired and added the author title to his lengthy resume. Guided by his deep faith, Pedersen hopes his ability to tell stories, love deeply, and laugh at himself will encourage others to do the same. Pedersen resides in Northern Minnesota with his wife, Jennifer. They have three grown children and thoroughly enjoy being grandma and grandpa to Anders and Bjorn.

Be sure to check out his awesome website. It's one of the best. 

https://darrelljpedersen.com/

Please note that he has a busy spring author library tour scheduled at several locations. Click on the image for better readability. 

Meet Darrell in person on August 9th at the Northwoods Art and Book Festival 

Chicken and Blueberry Salad with a Yogurt Buttermilk Dressing

Chicken and Blueberry Pasta Salad

Cook's Notes: 
A light pasta salad for spring, filled with nutritious ingredients. Juicy blueberries, tender pieces of chicken, crunchy walnuts, pasta, cucumbers, and spinach greens all tossed with a creamy light buttermilk yogurt dressing. The salad was served with a slice of Carrot Coffee Cake, recipe previously posted. 

Salad Ingredients:

2 cups cooked chicken, cut into bite-sized pieces
2 cups cooked pasta al dente (about 1-3/4 cups dry pasta)
1-1/2 cups fresh blueberries, washed and patted dry
1 cup diced mozzarella cheese or white cheddar cheese
1/3 cup diced red onions
1 teaspoon dried parsley flakes
1-1/2 cups torn baby spinach leaves
1/3 cup toasted almonds or packaged candied walnuts (produce section)
1 cup diced cucumbers

Buttermilk Yogurt Dressing Ingredients:

¾ cup plain Greek 2% yogurt
1 cup low-fat buttermilk
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 tablespoon dried parsley flakes
1 teaspoon dried dill
1 garlic clove minced
1-1/2 teaspoons sugar or honey
Salt and pepper to taste
Dash red pepper flakes

Directions:
Mix the dressing ingredients ahead of time for flavors to meld. Use a blender for this step. 
Mix the salad ingredients, and toss with dressing. Refrigerate any leftovers.

Carrot Coffee Cake

 MAKE HASTE NOT WASTE-GATHER UP YOUR CARROTS BEFORE PETER GETS THEM ALL 

Try this  Peter Approved Carrot Coffee Cake and add some serious deliciousness to your Spring menu. 

Cook's Notes: This cake is incredibly soft and moist. The streusel settles into the top of the cake, creating the most amazing buttery, sweet crust. The cream cheese glaze binds everything together into the perfect carrot cake dessert. The recipe is adapted from melskitchencafe.com and makes 8 servings. For best results, use a metal 9-inch square pan. I used a food processor to grate carrots. 

Cake:

• ¾ cup butter, melted
• 3 large eggs
• ⅔ cup buttermilk 
• ⅔ cup granulated sugar
• ½ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1-3/4 to 2 cups finely shredded carrots (about 3 large carrots) 
• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• ½ teaspoon baking soda
• ½ teaspoon salt

Streusel:

• 3/4 cup flour
• 1/4 cup old-fashioned oats
• 1/3 cup toasted coconut
• 1/4 cup each brown sugar and white sugar  
• 1 teaspoon Saigon cinnamon or 1-1/2 teaspoons ground cinnamon
• 3/4 cup chopped walnuts
• 6 tablespoons cold butter, cut into small pieces 

Cream Cheese Glaze:

• 3 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1-1/2 cups powdered sugar
• 2 tablespoons milk or what's needed for a drizzling consistency 

Directions: 

• Preheat the oven to 350 degrees. Lightly grease a 9 X 9 metal baking pan and set aside. 
• For the streusel
• In a medium bowl, stir together the flour, sugars, oats, cinnamon, toasted coconut, walnuts, and salt until evenly combined. Add the butter and mix well until small clumps form.  You can use a food processor for this step, but pulse only once. Chill the mixture for 30 minutes.
• For the cake
• In a large bowl, whisk together the melted butter, eggs, buttermilk, granulated sugar, light brown sugar, and vanilla until evenly mixed.
• Add the shredded carrots and mix until evenly combined.
• Add the flour, baking powder, cinnamon, baking soda, salt, and nutmeg until no dry streaks remain and the batter is evenly combined (try not to overmix in this step).
• Spread the batter evenly in the prepared pan.
• Sprinkle the chilled streusel evenly over the cake batter (depending on how long the mixed streusel has been left to sit, it's normal to have to break it into clumpy pieces to sprinkle into this step).
• Bake the cake for 40 minutes until the top springs back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.  If the streusel is browning too much but the cake needs more time, place a piece of aluminum foil loosely over the top of the cake while it continues baking. Let the cake cool until room temperature or slightly warm.

For the glaze

• Mix the cream cheese and butter together in a medium bowl using an electric handheld or stand mixer until smooth. Add the vanilla and mix.
• Add the powdered sugar and mix at low speed, scraping down the sides of the bowl as needed, until the mixture is thick and creamy, for 1 to 2 minutes. Add milk to thin the consistency so it is thick but pourable.
• Drizzle the glaze over the top of the cooled or just-warm cake, or drizzle it over individual servings. The cake is delicious at room temperature or slightly warm.
  

Sunday Supper

 

You'll want to spring for this new recipe, Sheet Pan Chicken Parmesan, for a weeknight dinner. 

Cook's Notes: Crispy chicken cutlets coated with a smear of mayo and Italian herbs make this an easy dinner your family will love. It was served with Spanish rice for a tasty and filling meal.  The recipe was adapted from BHG January/February 2025 and served four. This photo does not show last step of the melted cheese. 

A disclaimer: As I got into the recipe, I discovered my kitchen tool, a meat cleaver, was in Minnesota. So, my cutlets were not pounded as thin as I would have liked them, though it worked out fine in the end. Note: I passed on my husband's offer to use a hammer.😏

Cook's Tips:

• Use chicken cutlets. Chicken cutlets are chicken breasts cut in half horizontally (and also pounded out), allowing for quicker and even cooking.
• Use Panko Italian bread crumbs, a Japanese-style breadcrumb with larger pieces than traditional breadcrumbs, which is key for crispy oven-baked chicken. Fresh mozzarella is ideal. Pre-shredded mozzarella cheese will work just fine in a pinch but fresh mozzarella will melt the absolute best.
• Reheat in the oven. Chicken parmesan is best served immediately. When reheating leftovers, avoid using the microwave (this will result in soggy breaded chicken) and reheat in the oven until warmed through.

Ingredients:

• 1 cup Italian-seasoned panko
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/3 cup mayonnaise
• 2 tsp. olive oil
• Drizzle of balsamic vinegar
• 1 pint cherry tomatoes
• 1 teaspoon salt and pepper
• 1 cup shredded Italian-blend cheese or mozzarella cheese slices 
• Torn fresh basil leaves (optional)
• Optional grated Parmesan cheese

Directions:
Toast Panko 

Preheat oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Spread panko on a baking sheet; bake until golden brown, stirring once, 5 minutes. Transfer panko to a shallow bowl. Reduce oven temperature to 350 degrees. 
Prep Chicken
Pound chicken breast halves between two sheets of parchment or plastic wrap until they are evenly thick. Spread mayonnaise all over each chicken breast front and back. Dredge chicken, one piece at a time, in panko, pressing to adhere panko to mayonnaise.
Roast
Arrange chicken on one side of the baking sheet lined with parchment paper. Add tomatoes on the other side. Drizzle tomatoes with 2 teaspoons olive oil, drizzle of balsamic vinegar and season with each with salt and black pepper. Add some fresh basil leaves and then roast until chicken is nearly cooked through (a meat thermometer registers 160°F), about 20 minutes.

Garnish and Serve
Remove pan from oven; sprinkle chicken with cheese. Gently smash tomatoes. Return to oven and roast until cheese is melted, about 3 more minutes. Spoon tomatoes over chicken. Sprinkle basil over top, if you like.

THINK SPRING

A Harbinger of Spring- Asparagus

Whether it's grilled, roasted, or baked, asparagus is a refreshing way to add flavor and nutrients to any meal. And with so many ways to prepare asparagus, the variety of recipes seems endless. The tender veggie adds sophistication as a side dish, an appetizer, or part of your main course.

Spring Feature: Asparagus

• This succulent, savory vegetable contains a stimulating blend of nutrients, making this a fantastic food for your health.
• Asparagus is a good source of fiber and protein, both essential for good digestion and immunity.
• It contains a number of anti-inflammatory compounds that protect you from type 2 diabetes and heart disease.
• It has antioxidants, including one called glutathione, which is known to protect the skin from sun damage, pollution, and the effects of aging.
• The Vitamin K in asparagus is excellent for healthy blood clotting and strengthening bones.
• Asparagus contains a unique carb called inulin, which remains undigested until it reaches the large intestine, where it helps to absorb nutrients better, and cut the risk of colon cancer.
• Good news for those struggling to manage their blood sugar: asparagus is a rich source of B vitamins known to regulate blood sugar levels.Cook's Notes: 

This bacon asparagus recipe comes from JoAnne, a former neighbor.

• The freshness of the asparagus and the smokiness of the bacon makes this side dish so appetizing and delicious. This asparagus dish was prepared on the grill, but you could use the oven to cook it.
• If using the larger asparagus, I suggest blanching before grilling. I used the skinny stalks, so I bundled them in threes with the bacon wrap and did not blanch first.
• Grill until bacon is done, then squeeze lemon over it when plated. The lemon combined with the bacon makes a surprisingly sweet caramel-like taste. 

Salmon, Asparagus, and Dill Orzo Salad with a Lemon Herb Vinaigrette Cook's Notes: A fresh, healthy, and incredibly delicious salad that's satisfying while at the same time, light. It's a quick and easy meal to make. The beauty is that it can be enjoyed cold, at room temperature, or warm. Serve the salad with warm bread and a glass of crisp white wine. The recipe serves four and was adapted from http://gimmesomeoven.com/
Cooking Tips:

• Dressing can be made ahead and refrigerated in a screw-type jar for several hours. Reshake before using.
• Grill or oven-bake salmon ahead, and tent it to keep it at room temperature.
• Make orzo ahead according to the manufacturer's directions. Rinse and refrigerate orzo and refrigerate for 2 hours.

Salad Ingredients:

• 1 cup uncooked orzo pasta
• 1 tablespoon oil
• Fresh salmon 3/4 lb.
• 8 oz. asparagus spears (tough ends discarded) cut into 3-inch pieces
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts or pistachios
• 1/3-1/2 cup red onion, diced
• 1 teaspoon lemon zest

Lemon Herb Dressing Ingredients:

• 1/3 cup olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 2 teaspoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon each dried dill and parsley flakes
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Directions:

• Make orzo and cook al dente. Rinse and chill in refrigerate.
• In a blender, add all of the dressing ingredients. Mix well and taste test to balance ingredients. Refrigerate dressing until needed.
• Grill salmon with your favorite spices or oven-bake. Tent salmon until ready to assemble the salad.
• Heat oil and saute cut asparagus pieces in a frying pan for 4-5 minutes until crisp and tender.
• Add chilled orzo, large chunks of salmon, pine nuts, onions, and sauteed pieces of asparagus in a large mixing bowl. Add to a serving bowl and grate cheese over the top.
• Reshake the dressing container and drizzle over the salad. Note: There will be a little extra but save for the next day as orzo does absorb any liquid.
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