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Post by Deleted on Dec 7, 2011 15:18:33 GMT
Over the years I have culled a variety of recipes with fresh lemon as the primary ingredient.
(There are umpteen recipes that call for a squeeze of lemon here,a zest or 2 there,these utilize whole lemons, zest and all, so nothing really goes to waste).My mother also was a major contributer to my cache as she was an avid foodie,loved cookbooks and collecting recipes.
Here is a list of my all time favorites of which I would be happy to share with y'all.( I have shared some of these with a couple of individual posters on here who have asked me for recommendations and who have also tasted some of my lemons from my grove here in NOLA. Where did Christine go btw? )
Lemon Curd
Lemon Squares
Meyer Lemon Marmalade(actually,I have 2 real good ones,one uses single malt Scotch whiskey and the other incorporates carrots and freshly grated ginger)
Pappardelle with Lemon and Asparagus
Moroccan Preserved Lemons (and a wonderful tagine recipe incorporating the lemons also with prunes)
Sopa de Limone
Lemon Pilaf with Currants and Almonds
Lemon Vinaigrette
Lemon Gelatto
Granita Di Limone
Lemon Ice Cream
Lemon and Walnut Oil Dressing
Avgolemeno (Greek lemon soup with mint)
Spaghetti Al Limone (a personal all time favorite!!)
Lemon Confit Shortbread Tart
Lemon/Jalapeno Aioli
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Post by mickthecactus on Dec 7, 2011 15:22:51 GMT
Wouldn't mind the spaghetti one Casi.
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Post by Deleted on Dec 7, 2011 15:55:14 GMT
Wouldn't mind the spaghetti one Casi. K!!! Here it is!!! Spaghetti Al Limone(from NYT 1/2007) 1 lemon 1 1/2 cps dry white wine (I use a cheap Pinot Griggio) 3/4 to 1 1/2 cups heavy cream to taste 1 pound spaghetti ( I like to use fettucine or tagliatelle) 3 Tlbs. butter,in pieces 3 1/2 to 4 ounces Parmesan cheese freshly grated 1 to 2 Tlbs. extra virgin olive oil,to taste Sea salt and fresh black pepper, to taste 1. Zest the lemon and slice zest into matchsticks,julienne style. Juice lemon,strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture,about 1/4 cup,about 10 minutes. 2. Remove from heat and pour in about 1/4 cup of cream. Stir,then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly,about 5 minutes. Remove from heat. 3. Meanwhile,bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain. 4. Return hot pasta pot to stove. Pour in cream, butter,lemon juice,stir,then add hot drained pasta and a few tablespoons of cooking water. Toss together and add chesse in three or four parts,tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly. 5. Ladle onto plates (I use bowls) and drizzle each portion with olive oil, then add a little salt and pepper. Yield: 4 to 6 servings |
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Post by mickthecactus on Dec 7, 2011 16:20:11 GMT
That's a bit like a lemony carbonara.
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Post by Deleted on Dec 7, 2011 16:26:19 GMT
I suppose it is....hmmm. Never thought of that. It is enormously rich. The zest in the wine reduction melds so beautifully with the cream and the Parmesan.
I made it again last evening it was just as heavenly as the first time I had it.
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Post by onlymark on Dec 7, 2011 17:39:41 GMT
Lemony Snicket?
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Post by imec on Dec 7, 2011 20:05:43 GMT
As a lucky and VERY grateful recipient, I can attest to the truly remarkable quality of Casimira's Meyers and am able to endorse several of the recipes listed.
The Spaghetti Al Limone was a BIG hit here too with my wife suggesting it replace our "usual" Friday night pasta. My daughter is crazy about the Lemon Squares. The neighbors (and my family) really enjoyed the Lemon Pilaf as an accompaniment to Coq au Vin Blanc. My son, the purist, prefers to just suck on plain wedges - which I caught myself doing the other night too!
I also made the Lemon Curd which, due to over-whisking I believe, turned out rather like a wonderfully tart and bright tasting Lemon Mousse.
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Post by bixaorellana on Dec 7, 2011 22:41:53 GMT
This is a nice thread! I'd really love the marmalade recipes, please. Also the preserved lemon one, as I believe you've honed that one to a t, right? I posted an internet version here, at #51. I'd be curious to know if you think it's any good. Here's a link to my lime-cello recipe, #41, which was adapted from one for lemon so it would be perfectly appropriate to reverse the process. I love what you say about using the whole lemon. Not only is there no waste, but it's such a wonderful taste, why have just a little tease of it? |
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Post by Deleted on Dec 7, 2011 22:53:22 GMT
The Moroccan Preserved Lemon recipe you posted is spot on Bixa. There is also one I have done that uses olive oil which some would eschew as not being authentic but,it really is lovely,and the oil on it's own after steeping for a good while is like liquid gold to use in a variety of dishes.(It's also quite stunning to look at in the jar) I did make Limoncello many years back and it was quite a success but I wouldn't attempt it again for a variety of reasons. I will post the marmalade recipes either this evening or early a.m. You will adore the one with the carrot and ginger Bixa. I made it as gifts several years running and it was a huge hit.  |
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Post by Deleted on Dec 8, 2011 11:41:54 GMT
Meyer Lemon Marmalade
1 pound Meyer or Eureka lemons
1 pound small sugar cubes
1 ounce good malt Scotch whiskey
Wash and scrub the lemons. Place them in a large pot and cover with cold water. Bring to a boil,reduce the heat,and simmer for 30 minutes or until the flesh can be easily pierced with a knife. Drain and set aside to cool.
Cut the lemons crosswise into very thin slices. In a nonreactive heavy pot,combine the lemon slices and sugar and place over low heat. Cook,stirring until the sugar cubes dissolve.
Bring to a boil,stirring often so the lemons do not scorch on the bottom of the pot. Cook until the syrup reaches 200 degrees F. and the lemons are translucent. Skim off any foam,add the Scotch,and continue cooking for approximately 5 minutes or until the marmalade coats the back of a spoon.
Spoon the marmalade into sterilized jars and seal per manufacturers instrctions.Boil the jars in a water bath for 15 minutes and let cool. Seal and refrigerate. The marmalade will keep for about 3 months.
Yield: about 3 cups
Lemon Marmalade with ginger & carrot
2 large lemons,seeded and chopped into small pieces
2 large carrots,peeled and coarsely chopped
2/3 cup honey
1 cup sugar
1/2 cup water
1/2 cup fresh squeezed orange juice
1 teaspoon grated fresh ginger
Put all the ingredients into a saucepan and cook,covered,over low heat 1 hour. Remove the cover and cook 30 minutes longer,stirring occasionally,until the juice is thick and coats the back of a spoon. Cool and put into sterilized jars. Store in the refrigerator.
Yield: 1 pint
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Post by imec on Dec 8, 2011 14:11:38 GMT
Mind if I add this one I made the other night?
Thai Lemon Shrimp
Ingredients:
1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)
Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.
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Post by bixaorellana on Dec 8, 2011 16:15:05 GMT
Casimira, both of those seem as though they'd ruin a person for other marmalades! When you make them, do you produce a larger amount? One pint, especially, is a tiny yield. If so, can the same directions be followed, just with more of everything?
Imec, is that dish somewhat sweet?
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Post by Deleted on Dec 8, 2011 18:35:20 GMT
Fabulous addition Imec,! I was wondering when you posted a pic of that dish the other day along with the Thai curry duck dish if it used up a substantial lemon. Now reading the recipe I can see that it does. I may well do that this weekend as the shrimp here are so fresh and incredibly cheap. Thank you!
Yes, Bixa,just increase the amounts. I realize that yes the yields shown in the original recipes are puny indeed,it's almost like why bother if that's all you're going to make.
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Post by lola on Dec 9, 2011 3:50:36 GMT
Oh, most excellent Casimira. I've gotten the ingredients for marmalade, will make it tomorrow. Thank you!
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Post by tjoe on Dec 9, 2011 6:11:23 GMT
You may try this very simple recipe.
Ingredients:
1- 1/2 cups Steamed Rice
2 whole dry red chillies, broken into pieces
1/2 tsp mustard seeds
1/2 tspl split black lentils
1/2 tsp grated ginger
1 tsp roasted Bengal gram lentil
1/8 tsp turmeric powder
1/2 tbsp lemon juice
1 tsp oil
salt to taste
For the garnish:
1 tbsp chopped coriander
Method:
1.Heat the oil in a non-stick pan and add the red chilies, mustard seeds, the lentils.
2.When the seeds crackle, add the turmeric powder, rice, lemon juice and salt and toss well.
3.Serve hot, garnished with chopped coriander.
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Post by Don Cuevas on Dec 9, 2011 16:57:59 GMT
"2. Remove from heat and pour in about 1/4 cup of cream. Stir,then pour in remaining cream.
Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly,about 5 minutes. Remove from heat."
The cream doesn't curdle?
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Post by bixaorellana on Dec 9, 2011 17:44:32 GMT
Yogurt does. I was so interested in that recipe that I made an ersatz version last night.
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Post by imec on Dec 10, 2011 15:24:00 GMT
"2. Remove from heat and pour in about 1/4 cup of cream. Stir,then pour in remaining cream.
Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly,about 5 minutes. Remove from heat."
The cream doesn't curdle?
No. Yogurt does. I was so interested in that recipe that I made an ersatz version last night. Yogurt isn't heavy cream - the fat content is nowhere near heavy cream - I would guess it would curdle. It would also mess with the balance of the dish - too much more acidity. |
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Post by Deleted on Dec 11, 2011 11:34:55 GMT
I have made this dish 3 or 4 times and never had an issue with curdling,at all. The recipe comes from Marlena Spieler who was a feature food writer for the NYT's for many years. I would imagine that they test their recipes before publication although, I don't know this for a fact. The recipe came to me by way of my mother who raved about the dish having made it many times from lemons I used to ship to her annually. As for substituting yogurt for the heavy cream, I would not even attempt a try at this although, it does sound inviting. My cooking with yogurt has been limited to a few curry dishes and I remember early on in my first attempts reading Madhur Jaffrey's recipes and how she emphasized the gentle treatment of folding yogurt into sauces so,with that in mind, allowing it to come to a boil with a lemon wine reduction would hardly be gentle. Anyway, it's one of my favorites of this whole batch. I do hope folks will give it a go and enjoy it as much as everyone else I've fed it to or shared the recipe with. It's YUM!! |
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Post by imec on Dec 11, 2011 14:49:03 GMT
Anyway, it's one of my favorites of this whole batch. I do hope folks will give it a go and enjoy it as much as everyone else I've fed it to or shared the recipe with. It's YUM!! It's now one of my favorites - and I too hope others will try it! Made it for the second time last night - here are some pics to get you in the mood... The wine reducing...  First addition of cream...  Rest of cream added...  Cream/reduction, lemon juice and butter in the pasta pot...  Tossing with the pasta and cheese...  The finished dish!  |
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Post by Deleted on Dec 12, 2011 2:06:52 GMT
Thanks for these Imec. Yours looks prettier than mine.
Another helpful hint that a chef friend of mine passed on to me about easier zesting is to put the lemon in the freezer for about 30 minutes before zesting. It does make it worlds easier,particularly with using the Meyer lemons which have a softer thinner skin.
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Post by lola on Dec 12, 2011 5:04:48 GMT
Oh, that looks too irresistable. Thank you both so much.
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Post by lola on Dec 12, 2011 5:09:39 GMT
I got stumped at the malt whiskey, and am too cheap to buy a bottle. Just remembered we have a Vom Fass store within walking distance where you can buy it by the ml.
Thirty ml of your finest malt Scotch, my good man, and make it snappy. Money's no object.
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Post by Deleted on Dec 12, 2011 5:18:53 GMT
*runs to get a lemon zester*
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Post by Deleted on Dec 12, 2011 10:41:53 GMT
I got stumped at the malt whiskey, and am too cheap to buy a bottle. Just remembered we have a Vom Fass store within walking distance where you can buy it by the ml. Thirty ml of your finest malt Scotch, my good man, and make it snappy. Money's no object. This was an issue for me too Lola. I resorted to the other less expensive marmalade with carrots and ginger. The year I made it as gifts with the Scotch,people loved loved it!!! I didn't know that Vom Fass offered that. It's good to know. I had thought that they were just another chic chic expensive gourmet shop out of my league cost wise. We recently had one of those stores open near us and I hear their advertisements on NPR radio. I will have to go and check them out. Thanks for the tip!! |
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Post by imec on Dec 12, 2011 13:50:11 GMT
The big name vesions (e.g. Glenlivet, Glenfiddich etc.) are available in miniatures...
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Post by Deleted on Dec 12, 2011 14:36:16 GMT
The big name vesions (e.g. Glenlivet, Glenfiddich etc.) are available in miniatures... I think that's only in states that have alcohol beverage outlets regulated by the state and in Canada. I have never seen miniature bottles available for sale here in Louisiana or New York but I have in South Carolina which is state beverage controlled. |
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Post by imec on Dec 12, 2011 14:45:54 GMT
Lots available in the states south of the border (Minnesota, Dakotas etc.) here - I wonder why they aren't available in some states? How strange.
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Post by Deleted on Dec 12, 2011 14:50:51 GMT
Lots available in the states south of the border (Minnesota, Dakotas etc.) here - I wonder why they aren't available in some states? How strange. It's because they are alcohol beverage controlled states, I think.... Of the 50,there are 21 states that are "ABC" as it is known as here. en.wikipedia.org/wiki/Alcoholic_beverage_control_state |
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Post by lola on Dec 13, 2011 15:55:23 GMT
I'm heading over to Vom Fass now, Casimira. You should at least visit your local one and be prepared to be seduced by the tastings; bring some 1-2 oz bottles with caps just in case, because they charge for containers. Sometimes I'll run across an otherwise interesting recipe that calls for 1 tablespoon of say hazelnut oil or Poire Williams. In my formative cooking years I'd run out an buy bottles of these things, resulting in dusty bottles of obscure liqueurs.
(I've never been whiskey drinker, so don't know whether it has to be scotch vs other malt for the marmalade.)
Our state allows the little bottles, imec, so good thinking. Maybe I'll try the supermarket first for some name brand Glenfiddich or something. Why outlaw them? Seems arbitrary. If trying to control vice, jumbo bottles would seem more of a threat.
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