Come on Foodies...Get your Lemon on!
So by now everyone may have guessed that we are just opening for the main group. The Star Chefs, who will be doing some astounding Cooking Classes this Fall. We have seen the schedule and, WOW, it will be so exciting to present these hot Chefs on Jefferson’s Table.
We will also bring you some Primo Wine Taster Events from some of the first-class Wineries in the Santa Ynez Valley and our entire Coastal Region. Our Old Masini Adobe, built around 1820, was actually one of the earliest of all and so it is especially fitting that this current generation of very creative wine makers present their new releases right here. So get excited Foodies! You will have a front row seat. We have so much to look forward to.
On to the X3 Lemon CCs. All the great chefs de cuisine need to cover their eyes right now and forgive our mundane but oh so spectacular recipe for these mellow yellow, rich, ultra creamy treasures that explode in the mouth with the consummate lemon experience. The directions here were born in some, now unknown, issue of Good Housekeeping, probably around 1952?? Now a version of this sits in everyone’s Mother’s recipe box? It could be considered “trashy Lingerie” for any true gourmet cook, but, hey, get over it...these little jewels rock! They are surprisingly opulent and almost gooshie inside with the airy frosting that creates a stunning super lemon top note.
And now to get your lemon addiction fulfilled just follow these steps...
You will need:
1 package lemon cake mix or make your own with this recipe.
Fresh lemon to produce 2 tsp. zest and 1 Tsp. Juice.
1 Tbls. Limoncello
2 small Pkgs. Lemon Jello
1 small pkg. lemon Pudding mix.
1 container of extra creamy dessert topping.
1 cup of milk as needed.
1 tsp. vanilla.
Prepare the cakes according to the directions but add 1 Tbls. Limoncello and 1 tsp. lemon zest. When the cup cakes are done, allow them to cool on a rack and with a wooden skewer make holes over the tops of each one, trying not to put holes in the paper liners. When partially cooled, pour the following mixture over each little cake very slowly to be sure that it is saturated.
Filling: Combine 1 small lemon Jello with 1/2 cup of very hot water, stir to dissolve and then add 1 cup of cold water plus 1 tsp. fresh lemon juice.
Once the little cakes are filled put them into the fridge to firm up. (need several hours) . Finally to frost them take the second lemon Jello, the lemon pudding mix, milk, vanilla and 1 tsp. zest and mix very well. Now gently blend in the extra creamy topping and place in the fridge.
Presentation: Simply pile on the luxurious frosting like great big goopy pillows...serve this huge lemon experience and see the gleeful satisfaction on every face.