Blueberry Lemon Ricotta Pound Cake

From: EatingWell.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9x5" loaf pan, electric mixer, parchment paper, wire rack

Ingredients:
Cake:

• 5 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup part-skim ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, plus 1 tsp (divided)
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries
• 2 tbsp packed confectioners sugar

Directions:

• 1) Preheat oven to 350 F.  Coat a 9x5" loaf pan with cooking spray and line the bottom with parchment paper
• Beat sugar and butter in a large bowl with electric mixer on medium-high speed until creamy.  
• Beat in eggs, one at a time, until fully incorporated. Reduce the speed to med-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined.
• Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
• Reduce mixer to low and beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
• Bake the cake until starting to brown around the edges and test in the center (about 1 hr). Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert onto the rack. Carefully turn right-side up, then cool completely.

• Clean the bowl, then add confectioner's sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.
• Wrap cooled cake airtight and store at room temp for up to 1 day; glaze shortly before serving.

Lamb Meatballs with Egg & Lemon Sauce

From: theKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Baking tray/cookie sheet, parchment paper, 12" skillet, double boiler

Ingredients:
Meatballs:

• 1.5 tbsp olive oil
• 1 large garlic clove, minced or pressed
• 1/2 large yellow onion, finely diced
• 1/2 tsp salt
• 1/2 cup matzo meal (kosher section of grocery store)
• 1 jumbo egg
• 1/2 cup water 
• 5 large sprigs flat-leaf parsley, finely chopped
• 1/4 tsp ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground turkey or extra lean 96/4 ground beef

Egg & Lemon Sauce:

• 1/4 cup EVOO 
• 1/4 cup lemon juice
• 1/4 tsp coarse kosher salt
• 2 jumbo egg yolks
• Less than 1/8 tsp ground turmeric (optional, for color)

Directions:

• To make the meatballs: In a large skillet over medium heat, saute the garlic in the olive oil just until some small bubbles appear around the garlic and it becomes aromatic, about 2 minutes.
• Add the diced onions and salt to the skillet and saute until the onions are softened, translucent, and have wilted considerably but not yet begun to brown, about 10 minutes.  Turn off the heat and set the mixture aside to cool to room temperature.
• In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let site for about 15 minutes.
• When the onions and garlic have cooled, add them to the mixing bowl with the matzo meal paste and stir until thoroughly combined.
• Add the ground lamb and beef/turkey to the mixing bowl. Using your hands, a sturdy spatula or a wooden spoon, gently combine the ground meats with the matzo meal mixture until just combined.
• Preheat oven to 385-400 deg F and line two baking sheets with parchment paper or use silicone baking mats. Use an ice cream scoop or 1/4-cup measure to portion out the mixture into meatballs, rolling them by hand and placing on the baking sheets, 2" apart.
• Bake the meatballs until cooked through and golden brown on top, about 43 minutes (or longer at the lower temperature).  
• To make the egg & lemon sauce: in the top pot of a double boiler over medium heat, whisk the olive oil, lemon juice, salt, egg yolks, and turmeric together.  Whisk often and vigorously until hot and thickened enough to coat the back of a wooden spoon, about 10 minutes. 
• Serve immediately, spooning about 1 tbsp of sauce onto each meatball.