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Got a bag of lemons from my son's tree - some as large as grapefruit! What to do with them?
- Thread starter elaine
- Start date
Juice them, put into ice cube trays, then pop out into zip lock bags. I have hundreds
of lemon ice cubes in my freezer from our lemon. Make avocado toast, squeeze lemon over. Roast lemon wedges on a sheet pan full of veggies, such as baby potatoes of all colors, bell peppers of all colors, red and yellow onion wedges, and eggplant. Roast a whole chicken, stuff with lemon wedges, put lemon halves around the chicken to caramelize during roasting, squeeze over chicken. Make lemon bars, lemon curd, lemon cake or cookies. It is endless. Go to Cafe Sucre Farine and look up her fresh lemon vinaigrettes, they are killer!
of lemon ice cubes in my freezer from our lemon. Make avocado toast, squeeze lemon over. Roast lemon wedges on a sheet pan full of veggies, such as baby potatoes of all colors, bell peppers of all colors, red and yellow onion wedges, and eggplant. Roast a whole chicken, stuff with lemon wedges, put lemon halves around the chicken to caramelize during roasting, squeeze over chicken. Make lemon bars, lemon curd, lemon cake or cookies. It is endless. Go to Cafe Sucre Farine and look up her fresh lemon vinaigrettes, they are killer!
richard-in-cincy
Well-known member
Lemonade, candied, drink ice cubes...
Nothing like fresh lemonade made the right way: Peel the zest off with a vegetable peeler, bring equal parts sugar and water to a boil until sugar dissolves. Remove from heat and add the lemon zest, cover, and rest until cool. Add the lemon syrup to the juice. Add enough concentrate to either still or fizzy water to taste. Heavenly.
Slice lemons and freeze on trays. When frozen, package in freezer bags. Plop them into cocktails.
And never waste the peel. We're picking the last of our lemons and those that aren't used in cooking, get boiled, pitch scraped, and candied in sugar syrup. Juicy, sweet wonderful Sugarplums for cassata tortes, decorating cakes, dipping in white chocolate for a dessert tray, or just eating plain. Delicious.
Nothing like fresh lemonade made the right way: Peel the zest off with a vegetable peeler, bring equal parts sugar and water to a boil until sugar dissolves. Remove from heat and add the lemon zest, cover, and rest until cool. Add the lemon syrup to the juice. Add enough concentrate to either still or fizzy water to taste. Heavenly.
Slice lemons and freeze on trays. When frozen, package in freezer bags. Plop them into cocktails.
And never waste the peel. We're picking the last of our lemons and those that aren't used in cooking, get boiled, pitch scraped, and candied in sugar syrup. Juicy, sweet wonderful Sugarplums for cassata tortes, decorating cakes, dipping in white chocolate for a dessert tray, or just eating plain. Delicious.
This recipe for Sandra's yummy Grilled Chicken Legs with Oregano, Lemon and Black Pepper
would use up a nice quantity of your lemon juice.
Sandra posted this back in 1999....wow how time flies! A nice recipe for warm weather grilling.
Re: Last Night's BBQ.....FRC... (Sandra in London)
Previous Message: REC: Grilled Marinated Skirt Steak (Sandra in London)
Next: REC: Celebration Rice Salad (Sandra in London)
Date: Mon, 06 Sep 1999 From: Sandra in London
REC: Grilled Chicken Legs with Oregano, Lemon and Black Pepper
Sandra: This recipe is from an Italian cookbook which is one of my favourites, as everything is served at room temperature or cold. This particular recipe could very well be a Mexican one, as the taste of lemon and oregano also happens to be very original. Again, on this one, I used baggies for marinating...
Grilled Chicken Legs with Oregano, Lemon and Black Pepper
6 whole chicken legs
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves, crumbled
coarse salt and ground pepper
Wash the chicken and dry completely. Trim excess fat. Combine the olive oil, lemon juice, oregano and a generous amount of coarsely ground black pepper in a small bowl. Beat lightly with a fork. Place the chicken in a shallow dish and brush with the sauce. Cover with plastic wrap and marinate for 2 hours or as long as overnight in the refrigerator. Remove the chicken from the marinade, salt, and place on a hot grill or preheated broiler. Turn the chicken legs over several times while cooking and brush with the marinade. Cook about 35 minutes or until the juices run clear. Let cool and serve at room temperature. Serves 6
Source: Sandra in London from Cucina Fresca Cookbook, Viana LaPlace and Evan Kleiman
Pat’s note: Sometimes I add minced garlic to the marinade. Yummy chicken. Sometimes I use just thighs. Breasts on the bone would be good too (check early for doneness).
Pat’s note: Cucina Fresca Cookbook https://www.amazon.com/Cucina-Fresca-Italian-Simply-Prepared/dp/0060936339
would use up a nice quantity of your lemon juice.
Sandra posted this back in 1999....wow how time flies! A nice recipe for warm weather grilling.
Re: Last Night's BBQ.....FRC... (Sandra in London)
Previous Message: REC: Grilled Marinated Skirt Steak (Sandra in London)
Next: REC: Celebration Rice Salad (Sandra in London)
Date: Mon, 06 Sep 1999 From: Sandra in London
REC: Grilled Chicken Legs with Oregano, Lemon and Black Pepper
Sandra: This recipe is from an Italian cookbook which is one of my favourites, as everything is served at room temperature or cold. This particular recipe could very well be a Mexican one, as the taste of lemon and oregano also happens to be very original. Again, on this one, I used baggies for marinating...
Grilled Chicken Legs with Oregano, Lemon and Black Pepper
6 whole chicken legs
1/2 cup olive oil
1/4 cup lemon juice
2 teaspoons dried oregano leaves, crumbled
coarse salt and ground pepper
Wash the chicken and dry completely. Trim excess fat. Combine the olive oil, lemon juice, oregano and a generous amount of coarsely ground black pepper in a small bowl. Beat lightly with a fork. Place the chicken in a shallow dish and brush with the sauce. Cover with plastic wrap and marinate for 2 hours or as long as overnight in the refrigerator. Remove the chicken from the marinade, salt, and place on a hot grill or preheated broiler. Turn the chicken legs over several times while cooking and brush with the marinade. Cook about 35 minutes or until the juices run clear. Let cool and serve at room temperature. Serves 6
Source: Sandra in London from Cucina Fresca Cookbook, Viana LaPlace and Evan Kleiman
Pat’s note: Sometimes I add minced garlic to the marinade. Yummy chicken. Sometimes I use just thighs. Breasts on the bone would be good too (check early for doneness).
Pat’s note: Cucina Fresca Cookbook https://www.amazon.com/Cucina-Fresca-Italian-Simply-Prepared/dp/0060936339
Rec: Kefta and Zucchini Kebabs
Pat's note: Not a fan of lamb so I used ground beef and they were delish.
Kefta and Zucchini Kebabs
With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.
For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special equipment: 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
print a shopping list for this recipe
Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
Make meatballs: Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.
Cooks' notes: Kebabs can be broiled on 2 large shallow baking pans 5 inches from heat, turning over once, until golden and just cooked through, 4 to 6 minutes.
Grilling procedure: Charcoal grill: Open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows. Hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.
Gas grill: preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
Source: http://www.epicurious.com/recipes/food/views/233538
http://www.epicurious.com/recipes/food/views/233538
Pat's note: Not a fan of lamb so I used ground beef and they were delish.
Kefta and Zucchini Kebabs
With these distinctly Middle Eastern kebabs, the minty coolness of the yogurt sauce offsets the allspice, pepper, and cinnamon in some of the most succulent and juicy meatballs you have ever tasted.
For sauce
1 cup plain yogurt (preferably whole-milk)
2 tablespoons chopped fresh mint
1 teaspoon minced garlic
1/8 teaspoon salt
For zucchini
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
2 medium zucchini (1 1/4 lb total), cut crosswise into 1/2-inch-thick slices
For kefta (lamb meatballs)
2 slices firm white sandwich bread, torn into small pieces
1 small onion, finely chopped (about 1 cup)
1/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh cilantro leaves
1 lb ground lamb (from shoulder)
1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts, toasted and finely chopped
Special equipment: 12 (10-inch) wooden skewers, soaked in cold water for 30 minutes
print a shopping list for this recipe
Make sauce: Stir together yogurt, mint, garlic, and salt in a small bowl and chill.
Prepare zucchini: Whisk together lemon juice, sugar, salt, pepper, and oil in a large bowl and stir in zucchini slices. Marinate at room temperature while making meatballs.
Make meatballs: Cover bread with water in a bowl and soak 10 minutes. Squeeze handfuls of bread to remove as much excess water as possible, then transfer to a bowl.
Pulse onion and herbs in a food processor until finely chopped, then add to bread along with lamb, salt, spices, and pine nuts. Mix with your hands until well blended. Form lamb mixture into 36 balls (1 scant tablespoon each).
Assemble and grill kebabs: Prepare grill for cooking over medium-hot charcoal (moderate heat for gas; see cooks' note below). Thread 6 meatballs 1/4 inch apart onto each of 6 skewers. Thread zucchini lengthwise onto remaining 6 skewers (5 slices per skewer), so cut sides are on the grill, leaving 1/4 inch between slices. Grill zucchini and lamb on oiled grill rack, turning over once, until golden and just cooked through, 4 to 6 minutes. Serve warm, with yogurt sauce.
Cooks' notes: Kebabs can be broiled on 2 large shallow baking pans 5 inches from heat, turning over once, until golden and just cooked through, 4 to 6 minutes.
Grilling procedure: Charcoal grill: Open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows. Hot: when you can hold your hand there for 1 to 2 seconds; medium-hot: 3 to 4 seconds; low: 5 to 6 seconds.
Gas grill: preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe
Source: http://www.epicurious.com/recipes/food/views/233538
http://www.epicurious.com/recipes/food/views/233538
Traca's recipe for Aint Tee's Luscious Lemon Ice Cream
Aint Tee's Luscious Lemon Ice Cream
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refrigerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1-1/2 quarts.
Source: From the book "Sweets: Soul Food Desserts & Memories".
Note from the book: "Aint Tee" was what we called My sister, Laura. Aint Tee wasn't too quick to give out her recipes...not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles. This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
Traca said: Luscious Lemon Ice Cream - a real showstopper! I took the rest of the batch to work and everyone raved. This is my new favorite ice cream.
Pat’s note: Delicious...the lemony flavor is just right to me and the texture is wonderfully creamy.
Aint Tee's Luscious Lemon Ice Cream
3 egg yolks
2 cups sugar
1 tablespoon cornstarch
1 cup milk
1/2 cup fresh lemon juice
2 cups heavy cream
1/2 tablespoon grated lemon zest
In a large, heavy saucepan whisk together the egg yolks, sugar, cornstarch, milk, and lemon juice. Cook the mixture over medium heat, whisking constantly until a candy thermometer reaches 175 degrees, about 15 minutes. Do not allow to boil.
Strain the mixture through a sieve into a bowl and cool in the refrigerator for at least 3 hours.
Add the cream and the lemon zest to the cooked canister of a 2 quart ice cream maker and freeze according to the manufacturer's instructions.
Makes about 1-1/2 quarts.
Source: From the book "Sweets: Soul Food Desserts & Memories".
Note from the book: "Aint Tee" was what we called My sister, Laura. Aint Tee wasn't too quick to give out her recipes...not even to family. In fact, if she agreed to give you a recipe, you had to agree to give her one back. Aint Tee traded recipes the way we children traded paper dolls and marbles. This ice cream has a soft, smooth texture and it tastes lemony delicious. I like to fix myself a heaping bowl covered in raspberry sauce.
Traca said: Luscious Lemon Ice Cream - a real showstopper! I took the rest of the batch to work and everyone raved. This is my new favorite ice cream.
Pat’s note: Delicious...the lemony flavor is just right to me and the texture is wonderfully creamy.
heather_in_sf
Well-known member
I have a killer margarita made with lemons and limes and their zest!