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Post by Deleted on Dec 13, 2016 19:42:15 GMT
I have many, many lemons too ripe to ship and have exhausted many of my standard recipes.
I perused Bixa's limoncello recipe and wanted to inquire as to the soude vide contraption mentioned.
If you or someone else could expound on this I would be most grateful.
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Post by bixaorellana on Dec 13, 2016 23:18:56 GMT
Casimira, I can't find my limoncello recipe. The links to it in this thread & on the recipe list don't work. I know there is no soude vide contraption in my recipe, because I don't even know what that is!
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Post by Deleted on Jan 16, 2017 16:13:44 GMT
A friend of mine gave me a recipe for lemon curd using the microwave if anyone is interested.
Ridiculously easy and satisfactory.
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Post by amboseli on Jan 16, 2017 17:07:56 GMT
A simple, yet delicious dessert Lime Posset (originally with lime, but lemon will do, too)
200 ml cream min. 35% fat 2 tbsp sugar the juice of 1 lime
Pour the cream in a saucepan. Add the sugar. Bring to the boil. When boiling, turn off the heat and let cool down for a little while. Stir in (gently) the juice of 1 lime (or lemon) until the cream thickens. Pour in small glasses and put in the fridge for a few hours. For a nice effect, serve with a few raspberries on top.
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Post by Deleted on Jan 17, 2017 13:53:09 GMT
Thanks for that Amboseli.
I may give it a go, perhaps today.
I would likely double it up.
I like the fact that it doesn't call for too much sugar. Many recipes of the like call for way too much sugar to my liking and take away an element of how lemons should taste.
I generally reduce the amount called for by almost half.
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Post by lagatta on Jan 17, 2017 20:27:11 GMT
I always like the very simple Greek chicken, potatoes - often onions and garlic, and herbs if you have them - baked dish with fresh lemon. Dried oregano is ok if you don't have fresh herbs.
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Post by bixaorellana on May 15, 2017 1:47:51 GMT
Just came across this recipe, which sounds divine ~ Limoncello & White Chocolate Cake Click here for the recipe.
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Post by bixaorellana on Oct 7, 2017 16:44:45 GMT
Hmmm. Looks as though I'm posting two lemon cake recipes in a row. This one is from the NYTimes, by Dorie Greenspan.
Lemon-Spice Cake
INGREDIENTS Butter and flour for the pan 1 ½ cups (204 grams) all-purpose flour 1 ¼ teaspoons baking powder 1 teaspoon ground cardamom ½ teaspoon ground ginger ½ teaspoon fine sea salt 1 ¼ cups (250 grams) sugar 1 large (or 2 small) lemons 4 large eggs, at room temperature ½ cup (120 ml.) heavy cream, at room temperature 1 ½ teaspoons pure vanilla extract 5 ½ tablespoons (77 grams) unsalted butter, melted and cooled ⅓ cup marmalade (for optional glaze) ½ teaspoon water (for optional glaze) Nutritional Information PREPARATION Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet. Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together. Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan. Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature. For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky. When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.
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Post by Deleted on Dec 1, 2017 12:25:08 GMT
Meyer Lemon Relish
1 Meyer lemon minced (peel and all) 1/4 cup minced parsley 2 Tlbs. minced shallot 2 Tlbs. extra virgin olive oil 1 Tlb. rice wine vinegar 1/2 tsp. sea salt 1/4 tsp. red pepper flakes (optional) (I use a small minced jalapeno)
Use a fork to combine all of the ingredients in a small bowel
BON APPETIT!!
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