March 5, 2011

Santa Rosa Style!

We are within walking distance to the Atlantic. Nautical blues and soft, lemon yellows are our inspiration colors. It has been our getaway destination for our morning coffee, our afternoon naps...a place where we will welcome our guests to share this day with us. This place reflects our love for simplicity. Yet, it can also be somewhat ethereal as the sun filters the afternoon rays on the porch. It holds the fondest of memories.... 

A Maine House Mosaic

Estelle's Salmon with Key Lime Butter
5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets

Prepare grill by lightly oiling grill grate over medium-high heat. In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving.

Estelle's Lemon Linguine
1 (8-ounce) package linguine
1/4 cup minced onion or shallot
3 cloves garlic, crushed
1 tablespoon butter, melted
1 (8-ounce) carton sour cream
4 tablespoons freshly grated Parmesan, divided
1 tablespoon milk
1 3/4 teaspoons lemon-pepper seasoning
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 whole lemon, zested
2 tablespoons freshly chopped parsley leaves
2 tablespoons freshly chopped chives

Cook linguini according to package directions. Drain and keep warm. In a skillet, cook onion or shallots and garlic in butter, stirring constantly until tender, not brown. Stir in sour cream, 2 tablespoons Parmesan, milk, lemon-pepper, salt, lemon juice and lemon zest. Cook for about 1 to 2 minutes. Remove from heat and pour over linguini. Toss gently, adding chopped parsley, chives, and remaining Parmesan. Serve warm.

Estelle's Ricotta Lemon Cake with Blueberry Topping
2 cups sugar
1 cup softened butter
1/2 cup ricotta cheese
1/2 cup milk
3 cups all-purpose flour
1 1/2 teaspoons lemon extract
1 lemon, zest of
4 large eggs
powdered sugar, for topping

For the topping
3 cups blueberries
3/4 cup sugar
1 teaspoon lemon juice

Preheat the oven to 350 degrees F.  Butter and flour a 9" cake pan.  In a bowl, mix together the butter and sugar until fluffy. Add the eggs, lemon extract, milk, ricotta, flour and lemon zest, and beat well for 2 minutes on high speed. Pour into your prepared pan. Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.

 Combine the blueberries, lemon, sugar and 1/2 cup of water, and cook until thickened. Remove and cool.
 Once the cake has cooled, dust lightly with the powdered sugar.
 Serve a small slice with a spoonful of blueberry topping.

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