Honey Bee Family Farm's Lemonade Stand +

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 4 Lemons, zest of
  • 1 Lemons and peaches
  • 10 Mint, leaves
  • 3 Peaches, medium

• Condiments

  • 1 1/4 cup Honey
  • 1 cup Lemon juice, fresh

• Frozen

  • 4 cups Ice

• Liquids

  • 6 cups Water

Found on littlerustedladle.com

Description

Ingredients

• 1 cup of butter (2 sticks), softened
• 1¼ cups granulated sugar
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon baking powder
• 5 ounces unbleached all-purpose flour
• 3 large eggs at room temperature
• food coloring of choice, to desired color
• ½ cup fresh blueberries
• 1 cup raspberries
• ½ cup fresh strawberries, stems removed, quartered.
• Frosting:
• ¾ c granular Xylitol
• ¼ c water
• 3 large egg whites (separate and use the yolks in another recipe)
• 3 sticks real butter
• 2 T vanilla extract
• 1 sheet Puff pastry, thawed
• 1 lg. Egg white, beaten
• 2 tsps. Sesame seeds
• 4 ozs. Goat cheese, softened
• 4 ozs. Cream cheese, softened
• Salt & pepper, to taste
• 2 tbsp. Fresh dill, chopped
• 1 whole Small chioggia beet, thinly sliced, optional
• 3 whole Small pink beets, roasted, halved
• 4 whole Small red beets, boiled until tender, peeled & sliced
• 2 whole Small yellow beets, roasted, halved
• ½ cup Watercress, washed
• ¼ cup Microgreens, optional
• 1 tbsp. Pumpkin seeds, roasted, optional
• 2 oz. Jameson Whiskey
• 1 oz ginger liqueur
• 1 oz. fresh lemon juice
• 1 small bunch of thyme
• ¾ oz. simple syrup
• 1 white of large egg
• 4 drops orange bitters
• 3 oz sour
• lemon wedge
• 2½ cups Rice flour, divided
• 1 tsp. Salt
• 2 lg. Egg yolks
• 1 cup light beer
• 1 tbsp. Parsley, chopped
• 1 tbsp. Chives, chopped
• 8 ozs. Cream cheese, softened
• 4 ops. Blue cheese, crumbled
• 1 lb. Assorted cheese cubes of choice
• 1 cup Ranch dressing.
• ½ cup Fresh rosemary leaves, chopped, divided
• ⅓ cup EVOO
• 2 cups Chicken stock
• 2 cups Water
• 2 cups Heavy cream
• 3 cups Large elbow macaroni
• 3 cups Rotisserie chicken, cooked
• 4 ozs Goat cheese, crumbled
• ½ cup Panko bread crumbs
• 2 tsp. Rosemary oil, see above
• Salt & pepper, to taste

Directions

• Preheat oven to 350 degrees. Line two 6 cake pans with parchment paper cut to fit on the bottom. Spray generously with non-stick spray. Dust with flour and set aside.
• In a large mixing bowl, combine butter, sugar, salt, vanilla, and baking powder. Beat together until light and fluffy.
• Add flour and beat until it resembles a thick paste.
• Add eggs one at a time, scraping down bowl until very light and fluffy.
• Color batter with food coloring to desired color.
• Fold in blueberries.
• Transfer cake batter evenly into pans.
• Place pans on a baking sheet and transfer to pre-heated oven. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Transfer cans to a cooling rack and let cool completely.
• While cake is baking, make the frosting. In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees. With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.
• As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl. Beat the egg whites until soft peaks form. With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites. Beat approximately 7-10 minutes on high until the egg whites resemble a thick and glossy meringue.
• Start to add the butter in chunks, about a tablespoon at a time. Keep the mixer running and whip the mixture about 7- 10 minutes more. If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries. Just keep whipping until its smooth again. Once the frosting is smooth, add your vanilla and whip again for a few minutes. If its a really warm or humid day it might get too warm to work with. Just refrigerate it for about 7 minutes, whip again. The cooler temperatures will cause it to harden up again. Transfer half of the frosting to 1 bowl and then divide the remaining frosting into the other two bowls. Leave one bowl white, then tint the bowl with half the frosting the shade of color you want the top and layers to be. Tint the last bowl a shade in between the white and the darker shade. Set frosting aside while preparing cakes.
• To Frost Cake:
• Cut the tops of the cakes off to create flat cakes.
• Cut cakes in half horizontally using a long serrated knife. You should have 4 cake layers. Set the bottom two layers aside to use for the top and bottom.
• Using a 3- 4round lid(or sippy cup lid), cut a round out of the center of the two remaining cake layers using a thin knife.
• Place one of the bottom layers bottom side down on a serving plate. Frost top with a thin layer of the darkest frosting. Carefully place one layer with a hole in it on top of the first layer. Frost top with the same frosting. Place second cake layer with the hole in it on top. Frost with the same frosting.
• Fill cavity with raspberries and strawberries.
• Place remaining bottom layer cut side down on top of fruit filled cake.
• Frost outside of cake:
• Starting with the reserved white frosting, using an offset spatula, spread a 1-2 wide band around cake, being careful not to frost anything else except the bottom. Next, using the reserved medium shade frosting, repeat frosting process with the middle section of cake. Finish the top section and top with the remaining darkest frosting. Run the spatula around side one more time to blend colors. Smooth top.
• Using a small spoon, create small peaks by pressing the back of the spoon into the frosting , then pulling it straight out. Repeat that around the entire cake and on top. Chill cake until ready to serve. To serve, place in front of your child and enjoy the fun.
• For Tart Shell Pre-heat oven to 425 degrees. Unfold puff pastry onto a parchment lined baking sheet. Cut ½” wide strips from all 4 sides of puff pastry and set aside. Brush remaining sheet of dough with egg white. Place reserved strips of puff pastry along edges on top of pastry sheet, creating a border. Press to seal. Brush edges of pastry with egg white. Using a fork, poke center area of puff pastry all over to prevent pastry from rising too much. Sprinkle sesame seeds along edges. Bake for 20-25 minutes or until golden brown. Remove from oven and let cool completely.
• For Cheese Spread In a medium size bowl, combine goat cheese and cream cheese. Season to taste with salt and pepper.
• To Assemble Tart, Spread mixture over cooled puff pastry. Sprinkle dill over cheese mixture. Place beet slices, watercress and micro greens evenly over cheese. Sprinkle with pumpkin seeds if desired. Cut into squares and serve.
• Place lemon juice, simple syrup, and ½ of the thyme in a stainless-steel shaker and muddle
• Add whiskey, ginger lacquer, and egg whites with ice. Shake vigorously and strain into a chilled cocktail glass. Tap glass bottom to disperse air bubbles.
• Top with sour and garnish with 4 drops orange bitters, lemon wedge, and the rest of the thyme.
• Pre-heat 1 gallon of vegetable oil in a large electric fryer and pre-heat to 375 degrees.
• Combine 2 cups of the rice flour and the next 5 ingredients in a medium bowl until smooth.
• In a small bowl, combine the cream cheese and blue cheese.
• Scoop the mixture into 1 balls with a small scoop and transfer the balls to a foil lined sheet pan. Freeze for 2 hours or until firm.
• Transfer remaining ½ cup flour into a resealable plastic bag. Add frozen blue cheese balls. Roll around balls until well coated. Set aside.
• Add remaining cheese cubes to the bag. toss in the bag until cubes are well coated. Set aside.
• Transfer 4-5 pieces of the reserved cheese balls and cubes into the batter. Stir them around to coat them completely. Using a wooden toothpick, transfer cubes one at a time into the hot oil.
• Fry for 2-3 minutes or until golden brown and cheese starts to melt out.
• Transfer to a plate lined with paper towels to drain. Serve with a side of ranch dressing.
• For Rosemary Oil Combine ¼ cup of rosemary and olive oil in a blender and blend on high for 1 minute or until rosemary is finely ground. Strain oil into a bowl with a fine strainer. Set oil aside while you make the pasta.
• For Pasta Pour chicken stock, water and cream into a large dutch oven or saucepan. Bring to a boil over high heat. Reduce heat to medium, then add macaroni. Stir with a rubber spatula to prevent pasta from sticking. Cook for 8-10 minutes, stirring mixture occasionally until pasta is al dente and liquid has thickened. Fold in chicken, goat cheese and remaining rosemary. Cook 2-3 minutes longer or until goat cheese has melted into sauce. Season to taste with salt and pepper. Turn off heat and let rest for 2-3 minutes.
• For Crumb Topping In a small skillet over medium heat, toast panko crumbs with 2 tsp. of reserved rosemary oil for 2-3 minutes or until crumbs are golden brown, stirring often. Remove from heat and let cool while you dish up mac and cheese.
• To Serve Spoon macaroni mixture into shallow bowls or large mugs. Spoon 1-2 tsp. of reserved rosemary oil over macaroni.
• Top with toasted rosemary crumbs. Serve.