LEMON RECIPES

Materials: 1/4 c. fresh lemon juice shopping list                                              1/4 c. cold water shopping list                                       Pinch of salt shopping list                                        ...

  Makes about 2 lbs (900 g) of Lemon Curd.   Materials: 1 lb (450 g) caster sugar 4 ozs (112 g) butter 4 large lemons 6 eggs Preparation: Ones, wash the lemons and remove very thin strips of rind from two of them. Then cut in half and squeeze out the juice, removing any pips. After, cut the juice and rind, beaten eggs and other ingredients into a double saucepan (or heatproof-bowl over a hot pan of water) on low heat and heat gently until all the sugar has dissolved. Continue cooking until the mixture thickens. Remove the rind. Turn into hot clean jars and seal at once.

Materials: 2 large egg yolks          2 large eggs 2/3 cup fresh lemon juice             3 oz. (6 Tbs.) unsalted butter, softened at room temperature                         1 cup sugar 1 tsp. grated lemon zest Preparation: 1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks. Lemon Curd 2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. It should leave a path on the back of a spoon and...

  Cooking Time: 30 minutes Preparation Time: 40 minutes Serving Size: 1 piece Makes: 10 servings             Materials: 1 1/2 Tbsp. light butter, melted 1/2 cup Splenda brown sugar, divided 2 Tbsp. dry plain breadcrumbs 3/4 tsp. cinnamon 4 cups thinly sliced and peeled apples (any except Red Delicious) 1/4 cup raisins or currants 1/2 tsp. grated lemon zest 8 sheets (9" × 14", not the larger 18" × 14" size) frozen phyllo pastry, thawed (thaw at room temperature for 2 hours) Cooking spray sugar 1/2 tsp. Directions Preheat the oven to 350ºF. Pour the butter into a small bowl or custard cup. Combine the breadcrumbs, cinnamon, and half of the brown sugar in a small bowl. Toss the apples, 1/4 cup brown sugar, raisins or currants, and lemon zest in a large bowl. Place 2 phyllo sheets on a large cutting board or work surface (cover the remaining dough to keep from drying o...

Materials: a lemon fresh ginger star anise or allspice (optional) a cinnamon stick dried clove buds jug of fresh apple cider (not from concentrate!) Preparation: Warm a medium saucepan over medium heat. Add the cloves and the cinnamon stick. If you like star anise or allspice, you could add a couple of pieces of those too. Warm the spices for a minute and then add the apple cider. Scrub the lemon with soap and rinse it well. Cut the pithy ends off of it. Slice it into quarters. Score the inside of the lemon with a knife and squeeze each slice gently into the cider. You don’t need to juice it completely; just coax some of the juice out for now. Drop in the lemon slices and go to work on the ginger while everything warms up. Using the edge of a spoon, peel the ginger. If you want your cider super gingery, peel two fingers of it. One is probably enough for most people, but I like mine spicy. When the ginger’s clean, grate it into a small bowl. Squeeze any extra ju...

Materials: 1× 3-oz pkg Lemon Gelatin ½ cup Sugar 1× 20-oz can Crushed Pineapple , undrained 1× 8-oz Cream Cheese , chopped into small pieces 1× 8-oz Carton Frozen Whipped Topping , thawed 2 cups Chopped Golden Delicious Apples 1 cup Chopped Pecans          Preparations: 1. Place pineapple with its liquid and sugar in a sauce pot over medium heat; bring almost to a boil. 2. Stir in the gelatin, then add the cream cheese, heating and stirring until well blended. 3. Remove from heat and let cool completely. Stir the nuts and apples into the cream cheese mixture. 4. Add the whipped topping and stir to mix well. 5. Place in a glass or plastic bowl, cover and chill overnight.

Now you go to juice a lemon for a recipe, take an extra minute, grab a vegetable peeler and remove the flavorful outer layer of skin from your lemon. Lay these fragrant slivers on a place and perch the plate on a shelf or on top of a towering stack of cookbooks. if you want Check them a day or two later, or whenever you remember. Soon enough, they should be quite dry but still fragrant and vividly colored. Place them in a jar with a tight-fitting lid and stash them in a dark corner. Once you have this little jar of dried lemon peels, here’s how you can use them. Drop a sliver into brewing black tea.  Pulverize a few strips with coarse salt and sprinkle over popcorn. Crush them and whisk the bits into homemade vinaigrettes and marinades. Float them in a water bottle. Simmer these citrus ribbons in a pot of creamy rice pudding. Use the jar as a day-brightening aromatherapy devise.

Materials: Salt and pepper 2 tbsp vegetable oil Fish fillets 1 small lemon 2 tbsp butter Preparation: Put butter on a large non-stick frying pan and heat over medium heat.  When the butter melts, add the oil.  Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan.  Mix lemon juice, butter and oil with a spatula. Add the fish to the frying pan, and increase the heat to medium-high.  Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.  The fish is cooked through when the thickest part of the fillet flakes easily with a fork.  The exact cooking time depends on the thickness of the fillet. Put the cooked fish on a plate.  Sprinkle with salt and pepper to taste.  Pour the lemon-butter sauce from the pan over the fish.

Materials: 3 tablespoons olive oil, more for drizzling teaspoon ground cumin 2 garlic cloves, minced Juice of 1/2 lemon, more to taste 1 cup red lentils 1 tablespoon tomato paste 3 tablespoons chopped fresh cilantro. 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 large carrot, peeled and diced 1 large onion, chopped1 Preparation: 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food pro...

turkish cuisine... Materials: 2 garlic cloves, minced 3 tablespoons fresh mint, chopped 1−1/2 cups non/lowfat yogurt 1−1/2 pounds ground turkey, lean 2−1/4 teaspoons feta cheese, crumbled 6 pita bread loaves, cut in half 1−1/2 tomatoes, sliced 1−1/2 red onions, sliced fresh ground black pepper, to taste Preparation: Combine garlic and mint in a small bowl and mash. Add yogurt, mix, and set aside. Combine turkey and feta cheese in a mixing bowl. Form into 8 patties and sprinkle with pepper. Broil 5−10 minutes per side or until turkey is cooked through. Serve in pita bread with tomatoes, onions and yogurt sauce.

Materials: 1/4 cup soy sauce 3 tablespoons dry white wine 2 tablespoons lemon juice 2 tablespoons vegetable oil 3/4 teaspoon dried Italian−style seasoning 1 teaspoon grated fresh ginger root 1 clove garlic, crushed 1/4 teaspoon onion powder 1 pinch ground black pepper 8 skinless, boneless chicken breast halves − cut into strips Preparation: In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal and let marinate in the refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill for medium−high heat, and lightly oil grate. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Cook chicken on the prepared grill for approximately 5 minutes per side, basting with the sauce several times. Chicken is done when no longer pink and ...

Materials: 8 to 10 cloves garlic, peeled 1 cup olive oil 4 russet potatoes 2 tablespoons butter 1/3 to 1/2 cup heavy cream 1/4 cup Asiago cheese, grated 2 tablespoons Parmigiano−Reggiano cheese, grated Salt and pepper, to taste Preparation: Put the garlic and olive oil in a heavy saucepan over lowest possible heat and simmer until soft; 30 to 40 minutes. Drain off oil. Puree garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in pureed garlic. Stir into potatoes. Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400F oven for 12 to 15 minutes or until browned and bubbling.

Materials: 1 lemon, halved 2 to 3 Granny Smith apples 1 ready−to−use puff pastry sheet, 8 to 10 ounces (available in supermarkets) 2 tablespoons superfine sugar 1 tablespoon melted butter Preparation: Heat oven to 425F. Squeeze the lemon into a wide, shallow dish, and top with cold water. Peel and core apples, then cut in half. Immerse apples in lemon water. Place puff pastry on a large baking sheet. Use a sharp knife to lightly score a half−inch border; do not cut all the way through. (This will allow a frame of pastry to rise above the apple filling.) Refrigerate until needed. Pat apples dry, and cut each half into quarters. Slice each quarter thinly. Remove pastry from refrigerator, and sprinkle with 1 tablespoon sugar. Working inside scored lines, place neat rows of closely overlapping apples, until pastry is covered. Brush apples with melted butter, and sprinkle with remaining sugar. Bake until pastry puffs around apples and fruit is soft ...

Materials: 2 tablespoons vegetable oil 1 − (10.75−oz.) can condensed cream of chicken soup 1/2 cup water 2 teaspoons curry powder 1/8 teaspoon ground cinnamon 1/2 cup chopped onion Preparation: Rinse chicken with cold water and pat dry with paper towels. In heavy frying pan, heat oil; add chicken and cook over medium−high heat, turning occasionally, for 15 minutes or until browned. Remove chicken. Cover and keep warm. Combine soup, water, curry powder, cinnamon and onion. Stir into drippings in pan; mix well. Heat until simmering. Return chicken to fry pan; season with salt and pepper. Cook, covered, over medium heat for 15 to 20 minutes or until done. Serve chicken and sauce over hot rice or pasta. Garnish with lemon wedges.

Materials: 1 box white cake mix 1 stick of margarine 1/2 cup chopped walnuts 1 can cherry pie filling 2 tbls lemon juice 1 teas almond flavoring Preparation: Mix cherries, lemon juice and almond flavoring, pour into a 9" pan. Melt margarine, mix with dry cake mix and walnuts. Sprinkle over cherries, bake at 350 for about 30 minutes until slightly brown on