A la Carte: How Do I Love Lemons? Let me Count the Ways …

Lee White

Over the past few weeks there have been so many holidays– Easter Sunday, Passover and Ramadan– and all had something to do with food.

For Lent, we gave up something we wanted (often sweet stuff) for 40 days and had to have fish on Fridays; for Passover nothing leavening (desserts made with matzoh and matzoh for breakfast, lunch and dinner for eight days) and, at Ramadan, which lasts for a month, each day the first meal must begin before dawn, while the second meal begins after sunset.

This week it’s Mother’s Day.

For most mothers, me included, we are fasting — but dieting (except for those, who are doing the intermittent fasting, so never mind about that!).

I will try to get a reservation for Mother’s Day Brunch.

If you mothers are cooking (and many, like me, actually love cooking), make something delicious that is sweet but tart and pretend it isn’t caloric.

I love lemon anything and this may be my favorite of all. 

Lemon Shortbread
From Felicia Gotta, one of my favorite pastry chefs ever

Photo by Adam Bartoszewic on Unsplash.

1 pound unsalted butter
1 cup sugar
¼ teaspoon lemon oil (if you have it)
½ teaspoon lemon zest
2 cups all-purpose flour
2 cups cake flour
1 cup cornstarch

Preheat oven to 250 degrees.

Cream together the butter and the sugar until light and fluffy. Add lemon oil and lemon zest and mix.

Sift together both flours and the cornstarch. Mix the flour mixture into the butter mixture. Do not overmix.

Spread and press into a greased 13”x 9” pan or use your favorite shortbread molds. Prick entire surface with a fork at one-inch intervals.

Bake for 25-30 minutes until slightly golden. Remove from oven and cool for 15 minutes.

Slice with a sharp knife into the size you’d like (1” by 1” squares is nice).

Sprinkle with confectioner’s sugar (optional). Enjoy warm or at room temp. Store in an airtight container

Lemon Cream

Classic Home Desserts by Richard Sax (Chapters, Shelburne, VT, 1994)

There is almost nothing better with a little lemon cream (or curd) on top. It’s incredible with the lemon shortbread or lovely in a little tartlet, topped with berries or even with a berry pie. This will keep in the refrigerator, tightly closed, for at least a week.

Makes about 3 cups

Grated zest of 1 lemon
½ cup fresh lemon juice
½ cup sugar
½ cup (1 stick) unsalted butter
2 teaspoons water
3 large eggs
4 large egg yolks
1 cup heavy cream, well chilled

  1. Place lemon zest and juice, sugar, butter and water in a heavy nonreactive saucepan over medium heat. Cook, stirring, until butter melts.
  2. In a bowl, beat eggs and egg yolks with a whisk, just until blended. Whisk in about 1/3 of the hot lemon-butter mixture to warm the eggs; return the mixture to the saucepan. Cook over low heat, whisking constantly, just until the mixture thickens, usually about 3 minutes.
  3. Remove from the heat and strain into a large heatproof container. Press a sheet of wax paper or plastic wrap directly on the surface of the curd to prevent a “skin” from forming. Refrigerate until cold. (The curd can be prepared up to 2 days ahead. Chill until needed.)
  4. Up to 20 minutes before serving, beat cream until it forms soft peaks. Fool cream into the lemon mixture. Cover and chill until needed.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

Gardening Tips for April from ‘The English Lady,’ a ‘Month of Activity’

Dandelions are one of the prettier weeds to announce the arrival of spring. But do not forget that the young foliage of dandelions is great in salads,  and when the foliage is cooked, it tastes like spinach! Photo by Viridi Green on Unsplash.

Those April showers that come our way
They bring the flowers that bloom in May
And when it’s raining, let’s not forget,
It isn’t raining rain at all, its raining violets

Maureen Haseley-Jones is “The English Lady.”

April is the month of activity in the garden, and our old nemesis, weeds are beginning to rear their heads, so we need to extract the little devils before they take hold and are difficult to remove.

Having said that, I must point out the benefits of many weeds. Nettles are food for butterflies, clover extracts nitrogen from the air and fixes it in the soil, and oil from jewel weed soothes poison ivy rash. The young foliage of dandelions is great in salads, healthy and containing many nutrients, and when the foliage is cooked, it tastes like spinach.  I also do not want to forget our songbirds and other wildlife, who depend on weed seeds as a food source.

Weed removal – weeds must be pulled gently so the weed and roots do not break apart for, if this happens, thousands of weed seeds will reseed and you will find yourself with an endless cycle of unnecessary weeding. When careful weeding has been accomplished, apply an organic weed pre-emergent, with a corn gluten base by Bradfield organics. This will keep weeds at bay for about six weeks.

Plant bare root roses at the end of April. Photo by Bailey Chenevey on Unsplash.

ROSES, ROOTS & MORE

Plant bare root roses at the end of April and container roses in mid-May.

Then in the middle of May when the soil temperature has reached 55 degrees, add manure with a fine bark mulch about one foot from the base of the rose. Check my March tips to refresh yourself on pruning roses.

Be careful clearing winter debris from around rhododendrons, mountain laurel and azaleas; these evergreens have shallow roots and you do not want the roots being exposed.

If the winter weather did indeed erode soil around some roots, add a few inches of soil to cover the exposed roots and at the same time resettle the plant in place. Then in the middle of May apply manure and fine bark mulch as well as some peat, which adds much needed acidity to evergreens.

Plant gladioli corms at two-week intervals in late April. Planting in two week intervals ensures you will get a succession of bloom. Plant the corms eight inches down; this extra depth helps keep the heavy blooms erect.

The Red Lily beetle will soon begin to appear, therefore I suggest applying organic Neem oil on the Lilies when they are about four inches above ground, which helps prevent and deal with the beetle problem.

SOIL SOLARIZATION

This is an effective way to control many soil- borne problems, specifically the tomato blight that causes fruit rot. Covering the soil with clear plastic at the end of April, for one to two months can generate high enough temperatures in the top six to 12 inches of soil to kill pests, nematodes, weed seeds and many disease organisms like the tomato blight.

This process has proved invaluable for home gardeners and the beneficial effects last for several seasons.

To solarize, dig a trench several inches deep around the bed, and spread a thin, clear plastic film (1-4 mils) over the bed.  Press the plastic into close contact with the soil and seal the edges by filling the trench with soil.  Leave the plastic on the soil until you are ready to plant tomatoes or other vegetables in about a month to six weeks.

When the soil temperature reaches 55 degrees, manure all the borders with composted manure in bags from the garden center or aged manure from the bottom of the farmer’s pile and mulch with a fine brown hardwood mulch.

In the vegetable garden, after preparation and planting, and when it is time to mulch, do so with manure which will not ‘cap’ — this means that it does not form a crust like other mulches so that air and water can get through to the roots of the plants where it is needed.      

If you did not apply an organic grub control on the grass in March, apply now to keep the grubs down and cut down on the mole population.    

The soil is the most important component of the growing business; compost, organic manure and peat amend the soil to rebuild its structure. The ratio to use is one part compost to three parts manure and apply peat to the planting mix in the ratio of one part peat to three parts manure when planting evergreens. And as mentioned above, peat adds the acidity which evergreens need.

Good soil structure is extremely important in the garden. Photo by Markus Spiske on Unsplash

Good soil structure assists with drainage, prevents compaction, and the rich nutrients that is the result as these amendments break down and encourage the soil animals beneath the surface to work at full capacity.

In a light soil such as sand, humus — which is the combination of manure — mulch and carbon from the atmosphere bind the sand particles together and, in heavy soil such as clay, keep the clay particles separate to make room for air and drainage.  

Growing conditions in April are very favorable for new plant-root development and it is the ideal time to transplant evergreen shrubs and new evergreens. Put the organic manure and peat with the topsoil in the planting hole in the ratios. Then give the roots a workout before planting to release them. In this way, the roots are opened up and will reach into the surrounding soil for nutrients and water. Also, they will not dry out in the heat of summer.    

Many years ago, when I moved into my farmhouse on the shoreline, I discovered that my soil was sandy, which is good for drainage but sadly lacking in nutrients. I began adding a few inches of manure to all planted borders in April, July and October and today when I put a spade in the ground to check the color of the soil in spring, it is ‘black gold.’  

Gloves should be worn using manure which contains bacteria. The bacteria is great for the plants and the soil but not good for your health.  These products tend to be slow acting; gradually making the nutrients available to the plant and the rewards are infinite.

Organic fertilizers like manure are applied in spring around mid May when the soil temperature has reached 55 degrees and when the plant has about six inches of growth; this allows for the nutrients to become active at the time when plant growth is happening quickly. 

A beautiful spring sight is always, ‘A host of golden daffodils.’ Photo by Sarah Mitchell-Baker on Unsplash.

Daffodils are blooming and what a lovely sight to see. When the daffodil bloom has past, do not cut the leaves from any of your spring flowering bulbs, the leaves send down energy into the bulbs to store for next season’s bloom. 

April is the time to tackle a new lawn or patch seed, use only good quality seed and organic fertilizers.   

Do not be lulled into complacency with a few back-to-back warm days; we can still get a frost and I caution you not to plant annuals until Memorial weekend. 

Do not cultivate around the perennials in the borders until mid May.

Do not panic if you were not able to get the April tasks done until May — your garden will wait for you and the constancy that is Mother Nature will continue to keep your patch of earth flourishing. 

Enjoy the pleasure of being outdoors in warmer temperatures, inhaling the pungency of awakening soil and experience the connection with Mother Nature. Do not overdo it; warm up the body before the garden labor and stay well hydrated with lots of water. We are inexorably entwined with the earth and know that even the smallest gesture of a garden has positive rewards and the effects are positive not only on you but our planet. 

I will return with more gardening tips in May when you are out in the garden in force.

About the author: Maureen Haseley-Jones is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, The English Lady Landscape and Home Company. Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.

A la Carte: Gingerbread Cake is Super for Sharing

Lee White

What a weekend!

The weather was gorgeous so I thought I would go to Lowe’s and get some flowers to plant in my tiny front yard and some flowering plants to place where my bird feeders help my feathered friends during the fall, winters and early spring.

But Monday morning at 4:30 a.m., as I drove my daughter to catch her plane back to sunny California, I had to use the windshield wipers get rid of the thin ice that had formed overnight. Those flowering plants will wait for a few more weeks. 

But her long weekend with me was positively glorious.

We had a Passover seder at Lisa and Eric’s house Friday night (only three of our seven were Jewish, but that’s more than most Jewish quorum). I’d ordered six-pound flat brisket at Scott’s in East Lyme. I put into the slow cooker, slathered it with seasoned caramelized onions, mushrooms and garlic and cooked it for 8 hours, then reduced the juice into a fragrant gravy.

I also made a very chocolate flourless cake. Jacques made superb latkes (yes, I know, latkes are for Hanukkah, but everyday can be Hanukkah with those yummy latkes), while Lisa made matzo ball soup and sweet carrots, and Paula and Reza made salad and roasted vegetables.

And there was wine.

On Easter Sunday, Darcy and I had a late brunch at the Oyster Club in Mystic. We ate more than a dozen oysters (raw and Rockefeller, the latter perhaps the best I’d ever had, even better than those at Antoine’s in New Orleans where the recipe was born) and shared my Bolognese and her sautéed scallops, plus a caramelized orange sorbet.

Needless to say, I have many kitty bags in the fridge, but I hungered for more something sweet (but not too sweet), so I made this gingerbread cake that I will probably share with friends over the next week. 

Classic Gingerbread Cake
From Cook’s Illustrated (January/February 2011, page 24)

Photo by Caroline Hernandez on Unsplash.

Three-quarters cup stout (they prefer Guinness)
1/2 teaspoon baking soda
2/3 cup mild molasses
¾ cup packed light brown sugar
¼ cup granulated sugar
1 ½ cups unbleached all-purpose flour, plus more for pan
2 tablespoons ground ginger
1/2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh ginger

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8-inch-square baking pan (a round one works well, too). I use Pam all the time now when baking.

Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar and granulated sugar until dissolved; set mixture aside. Whisk flour, ground ginger, baking powder, salt, cinnamon and pepper together in large bowl; set aside.

Transfer stout mixture to large bowl. Whisk in eggs, oil and grated ginger until combined. Whisk stout mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.

Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles.

Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes.

Cool cake in pan on wire rack, about 1 ½  hours. Cut into squares and serve warm or at room temperature.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

Legal New You Can Use: Should an Investment Home be Your First Home in CT?

Because housing has become so expensive, making your first home purchase an investment home may be a good idea. Continue reading for an overview of the pros and cons to help you make your decision.

Pro: Leverage to buy the home you want

Many people who are looking to buy their first home usually can’t afford the one they truly want. Rather than put down a lot of money on a home that you’re settling for, you could purchase an investment property and use that to help afford your dream home. You could refinance or sell the investment property, or you could use its monthly income to help afford the home you want.

Pro: Flexibility

When you choose an investment home as your first property, it makes it easier for you to have the freedom to move. You don’t want to spend all of your money on a home you live in only to find out years later you want to live somewhere else.

Pro: Tax benefits

One of the top reasons people become real estate investors is because of the generous tax benefits. Landlords who don’t take advantage of those tax benefits for rental real estate transactions lose thousands of dollars a year. After the first year of owning a rental property, you can begin deducting depreciation.

Interest, reasonable costs of repair, insurance premiums and use of personal property are also tax-deductible. Examples of reasonable costs of repair include fixing leaking pipes and broken windows. Improvements to the property that aren’t essential typically don’t qualify for a deduction. Use of personal property is furnishing a rental property with appliances and furniture.

Con: Managing the property

A downside of rental properties is you may have to manage them. There are some ways around this, though. You could hire a property manager, or you could choose a different type of real estate investment like REIGs. When you invest in an REIG, the company takes a percentage of your returns in exchange for managing the property for you.

The sooner you begin building wealth, the better off you could be. Thus, making your first home purchase an investment home could be the right choice for you.

Attorneys at Suisman Shapiro can answer your questions on the legal aspects of house purchase. Visit their website or call 800-499-0145 — lines are open 24 hours a day.

This is a sponsored post by Suisman Shapiro Attorneys-at-Law of New London located at 75 State Street, New London, CT 06320

A la Carte: Ricotta Cheese Pie Makes a Luscious Dessert for any Easter … or Passover!

Editor’s Note: This is a column that our dear friend Lee White wrote for us in April 2016, that somehow we failed to publish (our apologies) — but the recipe is as good today as it was then!

Lee White

This will be an odd Easter weekend for me. On Good Friday, I will pick up my Newbury, Mass., daughter-in-law. Nancy and second-youngest granddaughter, then drive up to Kennebunkport Inn. 

It all began with an e-mail from the beautiful hotel in Maine. It is less expensive to spend a day or two there in the late fall, winter and early spring, but the advertisement said it would be even less so for March and April, with a special discount of 29 percent. Hmmm, it was time to visit my cousins from Portland (she breeder of corgis, he a retired AP reporter). Perhaps a Friday night dinner at Fore Street (one of the many in Portland) and a visit with cousins Adrienne and Jerry. So I called Nancy, and asked if it was time for a road trip. (Our last had been last year in Boston to see a Bette Midler concert and an overnight stay in a boutique hotel walking distance from the concert.) She was game and said, since it was a school holiday for Casey, could she come, too? What a treat I said. She is a high-school sophomore and great company.

I called the Kennebunkport Inn, doubting there would rooms available, but we got one big room with two double beds and a twin for Friday and Saturday. Not only that, I got a reservation for us at Fore Street on Friday night. (By the way, Nancy and daughter Casey are Greek; my cousins are Jewish, as am I, so Greek Easter is the next Sunday and Passover (which isn’t a Jewish Easter but is a spring kind-of festival) isn’t until the end of April.

In any case, I won’t be making Easter dinner for anyone and, hopefully, I will be invited to Greek Easter the following Sunday. Here is what I will make. It is a luscious dessert that everyone loves.

Ricotta Cheese Pie

Photo by Taisiia Shestopal on Unsplash.

For the filling:
2 cups ricotta cheese or cottage cheese
1 cup cream
1 cup sugar
4 eggs
3 tablespoons flour
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon cinnamon

For the crust:
1 cup melted butter
1 tablespoon sugar (no sugar if using cookie crumbs)
1 cup graham cracker crumbs (or chocolate wafer cookie or vanilla wafer crumbs)

Preheat oven to 350 degrees and butter, or spray with nonstick cooking spray, a 9-inch spring form pan. Wrap the outside of the pan with two layers of heavy aluminum foil

To make the crust, in a bowl combine crumbs, sugar and melted butter (this can be done in the food processor). Press crumbs evenly over bottom of pan. Refrigerate while you make the filling.

To make the cheesecake filling, in your food processor or electric mixer, mix ricotta, cream and sugar until well blended and smooth. Beat in flour and salt; then add eggs, one at a time, processing or beating until incorporated. Finally, add vanilla extract and cinnamon on and process until incorporated. Pour into prepared crust and dust top with crumbs. Take care not to over-mix.

Bake about 50 to 60 minutes, or until cheesecake is set, yet moves slightly when the pan is gently shaken (the edges of the cheesecake will have some browning). Remove from water bath and cool in a wire rack. Cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.