Oh my Goodness

I read about these today and started drooling. Two are easy to make appetizers and the other is an easy to make dessert. Proscuitto. Cheese. Lemon. Salmon. Mmmm. Where are my veins and needles. Must inject directly.

Enjoy.


 LEMON PUDDING "CAKES"
In the Oregonian today but found the link by searching google for Betty Rosbottom; found in Star Tribune, Minneapolis. The texture is a light spongey cake on top, dense pudding on the bottom. Can be made ahead. The article said they're great served hot, at room temp or cold. These definitely remind me of Kristen and Linda.

5 tbsp. unsalted butter, softened, plus extra for greasing ramekins
2 to 3 large lemons
3/4c. sugar
3 eggs, separated
3 tbsp. flour
2/3c. whole milk
Water, for baking
6 strawberries, halved for garnish
Mint sprigs for garnish

Powdered sugar for garnish

Directions: Preheat oven to 350 degrees. Generously butter six ( 3/4-cup) ramekins. Set them in a larger baking pan, such as a 9- by 13-inch Pyrex pan. Zest and juice lemons to yield 1/2cup lemon juice and 2 tablespoons zest.

With an electric mixer on medium-high speed, beat together butter and sugar until well blended, 3 to 4 minutes, stopping machine to scrape down sides of bowl occasionally. Then beat in zest. Beat in yolks, one at a time, then gradually beat in flour. On reduced speed, beat in lemon juice and finally the milk. Mixture will be somewhat thin and may look curdled; that's OK.

With an electric mixer on high speed and with clean beaters, beat whites in another bowl until soft peaks form. Then in three equal additions, gently fold whites into egg yolk mixture. Divide mixture evenly among buttered ramekins. Then fill large pan with enough hot water to come halfway up sides of ramekins. Bake on center rack of oven until tester inserted into centers of puddings comes out clean, 18 to 20 minutes. Pudding cakes will puff up like little souffles and then deflate after being removed from oven. Carefully remove ramekins from pan. You can serve pudding cakes warm, at room temperature or chilled. (If serving chilled, cool, cover and refrigerate them. They can be prepared 1 day ahead.) Garnish each serving with a couple of strawberry halves, a mint sprig and a sprinkle of powdered sugar. Serves 6

Nutrition information per serving: Calories 264 Fat 13 g Sodium 48 mg Saturated fat 7 g Calcium 55 mg Protein 5 g Cholesterol 134 mg Dietary fiber 1 g Diabetic exchanges per serving: 2 other carb, 1 medium-fat meat, 1½ fat.
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These other two don't have accompanying recipes, but they don't look very hard to make. ExtraMSG wrote about these in his report of Portland's Taste of the Nation, 2006. I have never tasted anything he has recommended and NOT absolutely loved it.


 Viande's Spiedini Bianco
Brian, these remind me of you.

ExtraMSG's description:

Prosciutto-wrapped mozzarella with salsa verde. Bordering on excessively rich, I still ate a half dozen throughout the evening. The salty-sweet prosciutto with the creamy mozzarella and tangy green sauce made for a three element dish much more complex tasting than its preparation would suggest.

 Skamania's Polenta Cakes with Salmon
Kyle, these remind me of you.
No description provided by ExtraMSG, but I'm sure you salmonphiles know exactly what these taste like. Yum!