Welcome to the Circle B Kitchen! 
We love that you're here and hope you'll browse the site and grab some recipes.  
The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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Lemon Cream


I think you know by now how much we love lemon anything here at the Circle B Kitchen.  Not exactly breaking news.  It all started with my Nana’s lemon meringue pies when I was but a wee lass, and my lemon fixation has raged on unabated to this day.  I almost feel like apologizing for posting another lemon dessert.  Almost.

This is one of Nigella Lawson’s (do we love her, or what!?) ridiculously easy, amazingly delicious and ingenious recipes.  It is rather remarkable how many of my favorite recipes are from Nigella.  She just consistently puts out great food that tastes way better than it should, given its simplicity.  I mean, we’re talking 4 ingredients here!  I even love just reading her recipes.  

And this one is really about as easy as they come.  You do have to boil some water and bake these in a water bath, but that’s not a deal-breaker, right?  It makes “eight little pots” and it all can be done way ahead of time and just hang out until you’re ready.  Very friendly that way.

So now you know.  Lemon Cream.   Easy?  Check.  Delicious?  Check.  Lusciously creamy lemon?  Check. Check.  And check.

Lemon Cream

Printable Recipe
From How to Eat by Nigella Lawson
Yields 8 little pots

3 juicy, unwaxed lemons
275g caster sugar (just slightly over 1 cup “superfine sugar”)*
6 fresh eggs
250g mascarpone (about 1 cup)

Grate the lemon zest from all 3 lemons into a bowl and then squeeze and add their juice to the bowl.

Add the sugar and eggs to the bowl and whisk until everything is nicely incorporated.

Stir in the mascarpone and then cover the bowl with clingfilm and leave it in the fridge until you need it but ideally for 2 days.

When you are ready to bake, set the oven to 150° (300 degrees), boil the kettle and put eight little remekins or pots into a roasting tin and then share the lemon mixture between all eight.

Pour hot, but not boiling water into the roasting dish to come half way up the little pots and then bake for 25 minutes or until they are just set but still with a bit of wobble and runniness about them as they will set more as they cool.

Allow to cool for about 15 minutes before serving and they will sit happily for a few hours. If you are making them a day in advance, keep them in the fridge but take them out a good half hour before you serve them so they are cool not cold.

*I used regular sugar and it was fine.

Reader Comments (3)

OMG, made this last night for my husband - we both loved it!

July 13, 2010 | Unregistered CommenterKitchen Matters

Could you replace the mascarpone cheese with cream cheese? We live in the middle of nowhere,miles from civilization. I happen to have all the ingredients, but that. However, I do have some cream cheese, so I was just curious if you thought it would work. This dessert sounds wonderful, and I do love Nigella. I'm also happy to have found your site. I've got grandkids coming in a couple of weeks, and we will definately be makng your ice cream sandwiches. Take care.

July 21, 2010 | Unregistered CommenterSharon

I think the cream cheese would work fine if you stirred a little cream into it. Cream cheese is a little more dense than mascarpone and the cream would just loosen it up a little. It wouldn't take much, just a couple tablespoons and I think you would have mascarpone! I totally relate to living in the middle of nowhere. I think the population of our town is maybe 3,500. Fortunately, I can drive to Omaha and find most of what I need. The internet is wonderful for those of use who live very rural lives! The lemon cream is so good. I hope you enjoy it! The ice cream sandwiches too!

July 21, 2010 | Registered CommenterPatrice Berry

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