Rebekah Lyn's Kitchen

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Tart the New Year Off Right January 5, 2014

Three of my perfect lemons

Three of my perfect lemons

I’m in heaven with my ripe lemons. This evening my mom asked what we could have for dessert. All of the Christmas cake and pie was gone, there was no more ice cream, and the cookie jar is nearly empty. I told her not to worry, I have lemons and a new recipe to give a whirl. To the backyard I went, plucking three giant beauties.

I zested and juiced only one of these beasts, yielding 1/2 cup of juice and at least as much zest. I whisked together the few ingredients and filled my tartlet pans, in 15 minutes we would have dessert to feed my hard-working man. You too can have these lovely tarts in no time flat, just grab a few things: (more…)

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Lemons for Christmas December 29, 2013

I hope you all had a nice Christmas. Growing up we always had a big Christmas breakfast after opening gifts and then my mom would have to go to work from 3:00-11:00 so we never really developed the tradition of a big dinner of Christmas Day. Even after she moved from the hospital to the doctor’s office with the holiday off, we didn’t really develop a specific meal for the day, and I’m happy about that, because it gives a chance to try new things.

I had no idea all the goodness I was missing by not reading Southern Living until this first edition came and I found a recipe for Lemon-Rosemary-Garlic Chicken and Potatoes. My lemons are FINALLY ripe so there was no question this would be our Christmas dinner. I made sure we had everything we would need and went to sleep Christmas Eve with lemons, rather the sugar plums, dancing in my head. (What is a sugar plum anyway?)

The big day came, we opened our gifts, ate our breakfast, then went for a drive. I’ve been wanting to tour the Merritt Island Wildlife Refuge for months now to shoot some photos and video for my new book trailer. Who knew we’d spend most of the day exploring, visiting places my dad hadn’t seen in twenty years or more? By the time we came home, we were too tired to cook so we nibbled on cake and pie, cheese and popcorn.

Australian Pines along Haulover Canal

Australian Pines along Haulover Canal

Rainbow in the Ocean

A Rainbow dipped into the ocean just before sunset.

Never fear, though. I wasn’t going to let my lemons go to waste. We made our new dish the following day and enjoyed it all the more for the extended anticipation.

Lemon-Rosemary-Garlic Chicken

The lemon tree still bears plenty of fruit and I have a hankering for some fresh lemon tarts as soon as all of the other treats are gobbled up.

 

Saturday Tea March 11, 2013

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Over the weekend I had the immense pleasure of appearing at another Afternoon Tea with the Author event. This time I was delighted to have my friend and fellow author, DiVoran Lites join me. We had a great time of fellowship with a group of Christian women and then shared about our adventures in writing and publishing.

Even though I was one of the guests of honor, I couldn’t resist the opportunity to do some baking. I saw a recipe in my Tea Time magazine last year for mini Boston Cream, Key Lime, or Strawberry trifles, but haven’t had an opportunity to make them. With spring right around the corner, well, technically already here in Florida, I thought the Key Lime trifles would be a good fit. I pulled out the various serving glasses I have collected and got down to business. It was a joy to make the custard and whipped cream from scratch. I used to think cooking from scratch was a lot of work, but I’ve come to appreciate it. I feel a real connection with the foods I’ve made from the ground up, quite literally when using produce from my garden.

It was tricky getting the custard and whipped cream into the miniature glasses, so I thought I would try using a pastry bag. This was only my second attempt at using a pastry bag but it definitely got easier as I went along. By the time I completed 8 of the 16 servings I was feeling pretty confident and was able to pick up the speed. I think they turned out nicely and enjoyed the ohhs and ahhs when they were served to our guests.

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Mini trifles weren’t enough for me though. I wanted something crisp as well and turned to a Lemon-Lavender Shortbread recipe I found on one of my favorite food blogs, Chelsea Bakes. You can find that recipe here.

I loved getting to meet some new friends and reconnecting with others I haven’t seen in years. I have to extend my sincere thanks to our hostess, Pam. She provided a beautiful and warm setting for us to share our experiences and may have even convinced one of the guests to host her own tea. I also have to thank the talented Ginger Morrison for the amazing cake she made.

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