#Citrus Butter

[signalings]

Fan poster(?) thing for a chapter from my friend @incbot24's story The Archive.

[fullcravings]

Lemon Butter Cake

[strawberrystepmom]

in the tags - tell me what love tastes, smells, and feels like to you

[proxy0moxy]

ugh obsession ^_^

HEHEHE OBJECTIFIED ARTWORK!!

[doctorsiren]

speaking of sandwiches

I was yelled at for using mayo on the outside of the bread before making grilled cheese instead of butter

[onlinesweetheart]

<3

[askwhatsforlunch]

Citrus and Praliné Kings' Crown

This year's Kings' Crown is a celebration of its Southern France origins, as it is filled and glazed with lemon and bergamot marmalades I brought back from Menton this Summer. And it could only be paired with best of pralinés, the Luxury version I made at Christmas. This Citrus and Praliné Kings' Crown is fit for Queens and Kings indeed! Happy Epiphany!

Ingredients (makes 1 brioche):

4 cups strong white flour

1/3 cup caster sugar

4 ½ teaspoons active dry yeast

2 teaspoons salt

1 lemon

4 large eggs

½ cup milk

1 cup unsalted butter, cut into small chunks

1 heaped tablespoon Confiture de Citron de Menton (Lemon Marmalade)

1 heaped tablespoon Confiture de Bergamote de Menton (Bergamot Marmalade)

2 tablespoons Luxury Praliné 

a fève*

1 egg, lightly beaten

½ tablespoon milk

1 teaspoon Confiture de Citron de Menton (Lemon Marmalade)

1 teaspoon Confiture de Bergamote de Menton (Bergamot Marmalade)

1 tablespoon water

1 tablespoon pearl sugar

The day before, combine strong white flour, caster sugar, yeast and salt (they shouldn’t touch at this stage) in the bowl of an electric stand mixer fitted with the hook attachment. Grate in the zest of the whole lemon. Turn on low speed until well-combined.

Turn on medium speed and add the eggs and milk, and mix 4 minutes until smooth and elastic. The dough will be quite sticky at this stage. Gradually add butter, a few chunks at a time until fully incorporated. When all the butter is incorporated, increase speed to high and mix, 4 to 6 minutes, until dough is soft, shiny and slaps the sides of the bowl.

Turn dough out onto a lightly floured surface and knead lightly to form a ball. Pop the dough ball in a lightly oiled large bowl and cover with cling film. Let rise at room temperature for an hour.

Again, turn dough out onto a lightly floured surface and knead lightly. Shape into a ball, and return dough to the lightly oiled bowl. Cover with cling film, and prove once more a couple of hours or until the dough has tripled in size. Place the bowl in the refrigerator overnight. The dough will continue proving, which will give the brioche a light and airy texture.

In the morning, remove the bowl from the refrigerator, and allow the dough to come back to room temperature, for 1 hour.

Line a baking tray with baking paper. Set aside. 

Remove cling film and turn dough out on a lightly floured surface. Divide the dough into two equal portions. Roll two of the portions into large rectangles onto a lightly floured surface.

Spread Lemon and Bergamot marmaldes onto the first dough rectangle, leaving at least an inch on the outward edge, and roll it tightly like you would a Swiss roll, seal the seam, and gently roll into a long “sausage”. Set aside. Repeat with the second dough rectangle, and generously spreading Luxury Praliné onto it, before rolling it, too. Hide the fève* in one of the “sausages”!

Place both of them vertically on the work surface, pinching the end of both of them firmly together. Twist, and shape into a crown. Place on prepared baking tray. Leave to prove for 30 minutes to one hour in a warm, draught-free room.

Whisk the egg and milk together.

Preheat oven to 190°C/375°F. Once the brioche has risen, brush thoroughly with egg wash. Bake at 190°C/375°F  for 35 minutes, until a nice golden brown colour.

Meanwhile, combine Lemon and Bergamot marmalades with water in a small saucepan. Warm over a low flame until dissolved, well-blended and syrup-y. Set aside.

Remove Citrus and Praliné Kings’ Crown from the oven. Immediately and generously brush all over with lemon and bergamot syrup. Sprinkle liberally with pearl sugar. Transfer to serving plate and let cool for a bit before serving and finding out who’ll be crowned Queen or King! It pairs nicely with chilled Cider.

*A fève is a tiny porcelain figurine traditionally hidden in Epiphany Galette des Rois or Kings’ Brioche in France. Whoever finds it in their slice is Queen or King for the day. Before it was a figurine, a dried fava bean (”fève”, in French) used to be hidden, hence the name.

[y2kbeautyandother2000sstuff]

BBW Cool Citrus Basil Body Cream and Healing Hand Cream

1990-1996ish

Found on Ebay, user daniprom-0

[deepspaceclawstation]

Sometimes I'm haunted by all the fruits I haven't tasted yet

[dooxliss]

oh on that post about sharing food being 'ableist' it was someone being like "What if they had allergies? Or food texture problems?" after a lady said she made her neighbors chili. it was very silly.

oh damn, i don’t have twitter so i didn’t get to see the thread in question

if someone has allergies or other restrictions you just say ‘damn my bad’ and then ask if making things with that in mind is still okay bc ik a lot of people with like. celiacs or bad food allergies or whatever take that shit super seriously bc even the tiniest bit of contamination can ruin their day

and take no for an answer! it’s okay! they probably don’t hate you!

[fullcravings]

Lemon Butter Cake

[charliesinfern0]

stupid fucking animation software compressing my files to shit for no reason

[thelastlightningbug]

i have some sympathy for the beans in bed guy now. my midnight snack, assembled with reckless abandon, was brought back from the kitchen only to have a blob of marmalade slide off the slab of cold butter i’d mashed into the bread, landing squarely on the head of the cat i’d just pulled back the covers to clamber into bed with.

[davidwhornii-blog]

Italian Ricotta Pie

Ricotta pie is a lightly sweetened, cheesecake like dessert with mini chocolate chips and candied citron. It has a lighter texture than traditional cheesecakes and is a real showstopper dessert. Pasta Frolla is a lightly sweetened, egg enriched pastry. It can be a bit fragile to work with, but it makes a delightfully flaky, buttery pastry that’s perfect for nestling the rich ricotta filling.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[ayqaart]

The tangy citrus and sweet crust in these grapefruit tartlets made with milk and honey go very well together. The tart grapefruit flavor goes well with the creamy filling, which makes these tartlets a great treat for any event.

Ingredients: For the crust:. 1 cup all-purpose flour. 1/4 cup unsalted butter, cold and cubed. 2 tablespoons honey. 2 tablespoons milk. For the filling:. 2 large grapefruits. 1 cup sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 cup milk. 2 egg yolks. 2 tablespoons unsalted butter.

Instructions: Preheat oven to 350F 175C. In a food processor, combine flour, cold butter, honey, and milk. Pulse until mixture resembles coarse crumbs. Press mixture into tartlet pans, ensuring an even layer on the bottom and sides. Prick the bottom with a fork. Bake crusts for 12-15 minutes or until lightly golden. Let cool completely. For the filling, zest one grapefruit and set zest aside. Juice both grapefruits and strain to remove pulp. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk and egg yolks until smooth. Place saucepan over medium heat, whisking constantly until mixture thickens, about 5-7 minutes. Remove from heat and stir in grapefruit juice, zest, and butter until butter is melted and mixture is smooth. Pour filling into cooled tartlet crusts. Refrigerate for at least 2 hours or until set. Before serving, garnish with additional grapefruit zest if desired. Enjoy!

#SweetTreats, #TartletObsession, #CitrusCrust

Sean

[askwhatsforlunch]

Citrus Bream Fillets

These fragrant Citrus Bream Fillets have a deliciously moist and flavour flesh. Cooking them requires a very simple but nonetheless effective technique you may want to impress someone with, thus making this a perfectly suitable recipe for a date night! Happy Friday!

Ingredients (serves 2):

2 tablespoons unsalted butter

1/2 tablespoon olive oil

a lemon

a lime

2 beautiful fresh bream fillets

a good pinch of fleur de sel and freshly cracked black pepper, to taste

a finger lime

In a large frying pan, melt butter with olive oil over medium-high heat.

When the butter is just foaming, grate the zest of half the lemon and that of half the lime.

Add bream fillets, skin side down. When the butter just turns noisette (a light brown colour, and a slightly nutty scent), scoop it with a large tablespoon, and baste the fish fillets.

Continue basting the fish fillets in foaming citrus butter, until their flesh becomes opaque and is cooked through, about a quarter of an hour (more or less depending on their thickness.)

Season bream fillets, to taste, with fleur de sel and black pepper.

Halve finger lime.

Serve Citrus Bream Fillets hot, drizzled with citrus butter. Grate a little lemon and lime zest on top, and top with finger lime.