Lemon Curd Without Egg

Materials:

1/4 c. fresh lemon juice shopping list                                             

1/4 c. cold water shopping list                                      

Pinch of salt shopping list                                             

3 Tbs. cornstarch shopping list                                                     

1/2 c. sugar shopping list

2 tsp. finely grated lemon zest shopping list

Preparation:

Lemon Curd

1.  In a saucepan, whisk together water, sugar, cornstarch, and salt until cornstarch is dissolved.

2.  Bring mixture to a boil over medium-high heat, stirring constantly. When mixture thickens.

3.  Reduce heat to low and cook for another minute, stirring constantly.

4.  Pour mixture into a non-metallic bowl and add lemon juice and zest, mixing well.

5.  Allow to cool and thicken at room temperature.

6. Can be refrigerated, covered, for several days. Before serving, beat thoroughly to a smooth, spreadable consistency.

Good Appetit

Recipe Lemon Curd

 

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.

Lemon Curd Recipe

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 will read 170°F on a thermometer. Don't let the mixture boil.

3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.

Note: For lime curd, substitute fresh lime juice and zest for lemon.

Bon Appetit

Apple Lemon Studrel Recipe

•  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 out), covered with parchment paper for easier clean up, and lightly brush with the melted butter. Sprinkle with 2 Tbsp. of the breadcrumb mixture. Repeat the layers with the remaining phyllo, melted butter mixture, and breadcrumbs, ending with phyllo. Lightly coat the top phyllo sheet with cooking spray. Arrange the apple mixture over the phyllo, leaving a 2-inch border. Be careful not to use any of the liquid at the bottom of the bowl or the strudel will become soggy. Starting at the short edge, roll up the phyllo jelly-roll style. Do not roll too tightly or the phyllo will split. Place the strudel, seam-side down, on a baking sheet coated with cooking spray or covered with parchment paper. Lightly spray strudel with cooking spray, and sprinkle with remaining brown sugar. Bake for 30 minutes or until golden. Cool for 10 minutes and remove from the pan. Cut with a serrated knife.

Lemon Apple Ginger Cider Recipe

Materials:

1. a lemon
2. fresh ginger
3. star anise or allspice (optional)
4. a cinnamon stick
5. dried clove buds
6. 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 juice out into the bowl and include the pulp. (You could also blend it, but then you’d have to clean the blender.)

• Add all the ginger bits to the cider and bring it up to a simmer.

• Stir the cider and turn it down low. Taste it carefully to check the temperature and flavor. It can sit there for a while if you’re baking or waiting for friends. When you’re ready to serve it, ladle the cider through a small strainer into mugs.

Apple and Lemon Jello Salad

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.

Mading Lemon Peel

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.

1. Drop a sliver into brewing black tea. 
2. Pulverize a few strips with coarse salt and sprinkle over popcorn.
3. Crush them and whisk the bits into homemade vinaigrettes and marinades.
4. Float them in a water bottle.
5. Simmer these citrus ribbons in a pot of creamy rice pudding.
6. Use the jar as a day-brightening aromatherapy devise.

Recipe For Lemon Butter Fish

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.

Red Lentil Soup With Lemon

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 processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

How to Make Greek Burgers

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.

Grilled Chicken Fingers

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 juices run clear.

Roast Garlic Mashed Potatoes

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.

Special Apple Tart

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 and lightly colored, 20 to 25 minutes. Serve warm.

Curried Chicken

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.

Cherry Crisp Recipe

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