SRC Reveal: Chit Chat Chomp-Inspired Lemon Madness

It's the first Monday of the month which means one thing: Secret Recipe Club reveal for Group A. I have come across some very talented foodie bloggers in all my years of participating in this great group. But I have to admit that this month I developed a little foodie-crush. Not in a creepy, stalker kind of way...but I will be following Leigh at Chit Chat Chomp religiously. Her blog is rife with gorgeous photos, delectable recipes, and she is an incredible storyteller. Okay, I'm a little bit obsessed. But check out her blog and I guarantee you will lose hours of your life and be more than  little bit jealous of the lucky guests at her table.

She divides her recipe list into Sweet Tooth and Savoury Palate. Here are the top three that caught my eye in each category...

Sweet Tooth: 
Rosy Plum Crumbles, Lemon Goat Cheese Cheesecakes, and Chianti-Raspberry Granita.
Savoury Palate: 
Croque Madam, Chestnut and Parsnip Soup with Pear Puree, and Zucchini Pickles.

With choices such as these, it was tough to make a decision on a single recipe. So, I didn't. I ended up making a trio of dishes from Leigh. All were light and delicious. Perfect for a hot Summer evening. And all began with fresh lemon juice and lemon zest. Thankfully, I have an enthusiastic zester in Kitchen Elf 2. He zested and juiced like a champ for this dinner.

Fennel, Ricotta, and Pea Salad
Inspired by Chit Chat Chomp

1 C fresh green peas

1/3 C extra virgin olive oil

salt flakes and freshly ground black pepper

1 large bulb fennel

1 C chopped arugula leaves

4 T lemon juice

1-1/2 C fresh ricotta

Blanch peas in boiling water for 30 seconds. Drain and drizzle with a little of the olive oil. Season with salt and pepper to taste. Cut the fennel in half, reserve green tops and slice bulb as finely as you can. Place fennel, peas, arugula,and fennel sprigs in a large bowl. Whisk lemon juice and remaining olive oil in a small bowl. Pour over fennel mixture and toss to combine. To serve, divide ricotta evenly and pile onto plates. Spoon on fennel salad and season generously.

Lemon-Lavender Chicken

From Chit Chat Chomp

3 pounds of chicken (I used all drumsticks)

2 T dried lavender

4 T olive oil

4 T runny honey (I used a local buckwheat honey)

5 sprigs of thyme

finely grated zest and juice of 1 lemon

a generous pinch of salt

Crush the lavender using a mortar and pestle. Combine with the oil, honey, thyme, lemon zest and juice and mix well.  Add the chicken pieces and marinate for at least 30 minutes (mine sat for 90 minutes).

When ready, preheat the oven to 395 degrees F and put the chicken and marinade into a baking dish and sprinkle with a generous pinch of salt.  Roast the chicken for 30 minutes, covered with foil. Uncover, turn pieces, and roast for an additional 25-30 minutes.

Lemon Mousse

Adapted from Chit Chat Chomp

juice and zest from 3 lemons
1/2 C organic granulated sugar
4 eggs, separated
1/2 C butter

Place the lemon juice, zest, sugar, and egg yolks in a double boiler and cook over a low heat, whisking until the mixture coats the back of a spoon. It took about 15 minutes. It will resemble a zabaglione. Remove from heat and whisk in 2 T of butter at a time. Let cool.

Whisk the egg whites in a clean, dry bowl until stiff peaks form. Gently fold the egg whites into the lemon mixture. Spoon into individual serving glasses and refrigerate until set and firm.

This was an unbelievably delicious dinner. Thanks, Leigh, for the inspiration!