Category: Good stuff! Food, food, food....: Recipes: Miscellaneous: lemons
MOCK COCKTAIL - HOLIDAY LEMONADE
1/2 Cup sugar
3/4 Cup boiling water
1 Cup fresh squeezed lemon juice (6-7 lemons)
2 Cups cranapple juice
Grated peel of 1/2 lemon
In a small saucepan, dissolve the sugar in boiling water. Pour mixture into a glass pitcher or small punch bowl. Add the lemon peel and fruit juices. Cover and chill until serving time. Garnish, if desired, with lemon peel.
Fresh Lemon Meringue Pie
1 1/2 cups sugar
1/4 cup plus 2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup cold water
1/2 cup fresh squeezed lemon juice
3 egg yolks, well beaten
2 tablespoons butter or margarine
1 1/2 cups boiling water
Grated peel of 1/2 lemon
2 to 3 drops yellow food coloring (optional)
1(9-inch) baked pie crust
Three-Egg Meringue (recipe follows)
In saucepan, thoroughly combine sugar, cornstarch and salt. Gradually blend in cold water and lemon juice. Stir in egg yolks. Add butter and boiling water. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium and boil for 1 minute. Remove from heat and stir in lemon peel and food coloring. Pour into baked pie crust. Top with Three-Egg Meringue, sealing well at edges. Bake at 350 degrees F for 12 to 15 minutes. Cool for 2 hours before serving.
Makes 6 servings.
Three-Egg Meringue: In bowl, with electric mixer, beat 3 egg whites with 1/4 teaspoon cream of tartar until foamy. Gradually add 6 tablespoons sugar and beat until stiff peaks form.
Zesty Fresh Lemon Nut Bars
1/2 cup butter or margarine, softened
1/2 cup granulated sugar
grated peel of 1 lemon
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup finely chopped walnuts
2 eggs, slightly beaten
1/4 teaspoon baking powder
Lemon Glaze (below)
To make crust, in bowl cream together butter, granulated sugar and 1/2 of lemon peel. Gradually stir in 1 1/4 cups flour to form soft crumbly dough. Press evenly into bottom of 13- by 9- by 2-inch baking pan. Bake at 350°F. for 15 minutes. Meanwhile to prepare filling, in bowl, combine brown sugar, walnuts, eggs, baking powder, remaining 1/4 cup flour and 1/2 lemon peel. Spread over baked crust. Bake for 20 minutes longer. Remove from oven; thinly spread with Lemon Glaze while still hot. Cool; cut into 36 pieces.
LEMON STUFFED TURKEY
Savor the flavor of the most moist and succulent bird youıve ever tasted!
Use lemons when baking any whole poultry item - they moisten the bird from the inside out.
To prepare, simply season with salt, pepper and fresh herbs, such as rosemary. Pierce lemon 3-4 times with a fork. Place lemon in cavity of bird. Use one lemon for a 3-5 pound chicken. Use 2-3 lemons for a 12-15 pound turkey, depending on space in the cavity. Roast in oven until internal temperature reaches 185° and thermometer pops out.
HOLIDAY CANDIED CITRUS PEEL
12 cups cold water
2 cups sugar
1/2 cup honey
1 3/4 cups boiling water
Wash fruit; score peel into lengthwise quarters. Remove sections of peel; cut into uniform strips about 3/8-inch wide (about 3 cups peel). Bring 6 cups cold water and peel to a boil; boil 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In large saucepan, bring to boil 1 1/2 cups sugar, honey and boiling water; boil 1 minute. Add peel and briskly simmer 40 to 45 minutes; stir frequently to avoid sticking. Drain well.
In large bowl, toss drained peel with remaining 1/2 cup sugar to coat well. Spread on wire racks over wax paper to dry. (May need to re-dip in sugar as peel dries.) Store in tightly covered container.
Fresh Lemon Sunshine Cake
6 eggs, separated
1 1/2 cups sifted cake flour
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups granulated sugar
Grated peel and juice of 1 lemon (3 tablespoons juice)
5 tablespoons water
Fresh Lemon Glaze (optional, recipe follows)
Place egg whites in large glass or metal bowl and egg yolks in medium bowl. Measure sifted flour, then sift again with salt. With electric mixer, beat whites until foamy; add cream of tartar and beat at high speed until soft peaks form. Gradually add 1/2 cup sugar, 2 tablespoons at a time; continue beating until stiff peaks form. Set aside. Beat yolks 2 minutes, until thick and light in color. Very gradually add remaining 1 cup sugar; continue beating at high speed until very thick and sugar is dissolved. Beat in lemon juice and water, blending until smooth; stir in lemon peel. Add flour all at once; gently fold, then stir to blend well. Gently fold egg yolk mixture into beaten egg whites.
Pour into ungreased 10-inch tube pan; cut through batter with knife to remove any large air bubbles. Bake at 325 degrees Fahrenheit about 1 hour, or until cake springs back when lightly touched. Immediately invert cake in pan; let cool completely, about 1 1/2 hours. Carefully loosen cake from pan with narrow spatula; invert onto cake plate. Serve plain, sprinkle with confectionerıs sugar or glaze top with Fresh Lemon Glaze, allowing some to drizzle over edges.
I love the lemon glaze on the lemon tea bread, here's the recipe
GLAZED LEMON TEA BREAD
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. vegetable shortening I use olive oil in mine
1 c. sugar
Finely grated rind of 1 lemon
1 1/2 tsp. lemon juice
1/2 c. milk
Bake at 350 degrees. Grease and flour loaf pan and bake 50 minutes. Combine flour, salt, baking powder and salt. Mix with milk and lemon rind. Add the lemon juice, eggs, shortening and sugar. Mix well. Pour into loaf pan. Upon removal from oven pour the glaze mixture over the tea bread
LEMON GLAZED ICING
1/2 c. powdered sugar
3 tsp. lemon juice
2 tbsp. butter
Add powdered sugar, stir in butter and add lemon juice
1 Lbs. Salt, more if desired
1 Cinnamon stick
1/4 Cup Bay leaves
1/4 Cup of vegetable oil
Quarter the lemons from the top to within 1/2 inch of the bottom. Gently spread them without breaking the bottom and pack them with salt and then reshape the fruit.
Place 1 tablespoon salt on the bottom of a sterilized one pint mason jar.
Pack in the lemons and push them down, adding more salt and the optional other spices, between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Cover the lemons with the spring water and leave enough space for the oil.
Pour the vegetable oil and seal the jar. The vegetable oil has no effect on the actual flavoring except that it works as a seal and protects the lemons from air contact during the preservation time.
Let the lemons ripen in a cool dry and dark area for at least 30 days before reopening.
To use, rinse the lemons, as needed, under running water, remove the pulp if desired.
Preserved lemons, sold loose in the markets (Souks) of Morocco, are one of the indispensable ingredients of Moroccan cooking, used in fragrant lamb and vegetables Tagines, recipes for chicken with lemons and olives, and salads. Their unique pickled taste and special silken texture cannot be duplicated with fresh lemon or lime juice.
Sometimes you will see a sort of lacy, white substance clinging to preserved lemons in their jar; it is perfectly harmless, but should be rinsed off for aesthetic reasons just before the lemons are used. Preserved lemons are rinsed, in any case, to rid them of their salty taste.
Cook with both pulps and rinds, if desired
There is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.
Jan 4, 2010
Cooking With Lemon Herbs
Smart ideas for using refreshing lemon flavored herbs in the kitchen.
> Cool Herbs for Spring Meals
> Over the Fence
It's easy to add a dash of homegrown lemon flavor to recipes, even if you don't live in the tropics! All you need to do is grow your own lemon herbs. Lemon balm, lemon verbena, lemon grass, and lemon thymes, mints, and basils all add a bit of zest to recipes. To help you get started in the kitchen, we gathered six fun cooking ideas that are sure to put a citrus swing into your favorite summer dishes.
Herb butters. Combine 5 tablespoons of any of the lemon herbs (except lemongrass) with 1 stick of softened unsalted butter. Mix well. Refrigerate in an airtight container or freeze. Melt over vegetables, poultry, or fish, or spread on fresh bread.
Herbed salts. Pour a layer of sea salt into a wide-mouth glass jar that has a nonmetal lid. Layer even measures of fresh lemon herbs with sea salt, ending with a salt layer. Loosely cap the jar. The herbs impart their flavor into the salt as they dry (this takes 2 to 4 weeks). Remove the herbs when dry. Grind some of the herbs into the salt for a stronger flavor. Use the salt to season meats, vegetables, and popcorn.
Candied herbs. Wash and dry lemon balm or mint leaves. Arrange on a layer of waxed paper. Whisk an egg white with 2 teaspoons water until frothy. Using a pastry brush, coat each leaf with egg white. Dust the leaves with extra-fine sugar until coated. Let dry. Use the leaves to decorate frosted cakes and cookies. Edible flowers can also be preserved this way.
Lemon-infused rice. When preparing to cook rice, add three lemongrass stalks to the water. Cook the rice as directed on the package, boiling the lemongrass stalks with the rice. Remove the lemongrass from the rice before serving. Garnish with dried, crushed lemon verbena.
Herb-infused oils. Heat 1 cup of olive oil in a skillet until it is hot but not smoking. Add 3 minced cloves of garlic. Stir until the garlic begins to brown. Remove from heat and stir in 1/3 to 1/2 cup fresh lemon herb leaves (or chopped lemongrass stalks). Let the oil and herbs sit for one hour at room temperature. Strain the herbs from the oil, then pour into a glass jar and cap with a nonmetal lid. Label and date the oil and store in the fridge for up to two weeks. Allow the oil to come to room temperature before use. Brush on grilled meats and vegetables or use in stir-fries.
Herbal syrup. Boil 3 cups water and 2 cups sugar in a nonaluminum saucepan, stirring constantly, until clear. Stir in 1 cup of packed, fresh herbs. Use lemon balm, lemon verbena, or lemon mint; or, for a savory syrup, use lemon basils and thyme. Remove syrup from heat and bring to room temperature. Remove the herbs from the syrup when it becomes fragrant. Add to iced teas and sparkling water or drizzle over fresh fruit. Use savory syrups to flavor sauces and marinades. http://www.organicgardening.com/feature/0,7518,s1-5-71-720,0...
Recipes adapted from Cooking with Herbs: 100 Seasonal Recipes and Herbal Mixtures to Spice Up Any Meal,by Tina James (Rodale, 1999).