need to do something with. Not one at a time, all at once. Without searching I'm pretty sure it's not enough to do something like lemon marmalade if there is such a thing. I thought of making preserved lemons but I really don't use them that much so I changed my mind. What should I do?
I come here first because I want your ideas first. I have 8 lemons that I
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amanda_pennsylvania
Well-known member
Get started early on your Limoncello!
Honey Lemon Jelly from my files - Highly recommended by the Fine Cooking members
HONEY LEMON JELLY
2 cups honey 475 ml
1 cup sugar 240 ml
2/3 cup freshly squeezed lemon juice, strained 160 ml
2 tsp finely grated lemon zest 10 ml (poster used more)
1/2 cup water 120 ml
1 3-oz (85-ml) pouch liquid pectin
Prepare the preserving jars.
Combine honey, sugar, lemon juice, zest, and water. Bring to boil over med heat and stir in pectin. Continue to cook & stir until the mixture reaches a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute. Remove from heat, stir and skim off foam if necessary.
Quickly pour the jelly into hot, sterilized jars, leaving 1/4 imch (6 cm) head space. Wipe rims. Seal according to mfg's directions. Process jars in a boiling water bath for 4 minutes.
Note at side: Use a light, delicately flavored honey for this magically sweet treat. There are two important things to note about this jelly. Honey jelly really boils up when its cooking, so take care that the pot does not boil over. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars.
(Makes 3-4 8 oz (250 ml) jars)
From 'Well Preserved' by Mary Anne Dragan
posted by Adele - Fine Cooking Forum
HONEY LEMON JELLY
2 cups honey 475 ml
1 cup sugar 240 ml
2/3 cup freshly squeezed lemon juice, strained 160 ml
2 tsp finely grated lemon zest 10 ml (poster used more)
1/2 cup water 120 ml
1 3-oz (85-ml) pouch liquid pectin
Prepare the preserving jars.
Combine honey, sugar, lemon juice, zest, and water. Bring to boil over med heat and stir in pectin. Continue to cook & stir until the mixture reaches a full, rolling boil that cannot be stirred down. Boil hard for exactly 1 minute. Remove from heat, stir and skim off foam if necessary.
Quickly pour the jelly into hot, sterilized jars, leaving 1/4 imch (6 cm) head space. Wipe rims. Seal according to mfg's directions. Process jars in a boiling water bath for 4 minutes.
Note at side: Use a light, delicately flavored honey for this magically sweet treat. There are two important things to note about this jelly. Honey jelly really boils up when its cooking, so take care that the pot does not boil over. It also sets up very quickly when it is removed from the heat, so do not delay in filling the jars.
(Makes 3-4 8 oz (250 ml) jars)
From 'Well Preserved' by Mary Anne Dragan
posted by Adele - Fine Cooking Forum
dawn_mo
Well-known member
REC: Lemon Ginger Chicken from then "New Basics".
I haven't made this in awhile, since we don't have citrus trees anymore, but it is a good one that we really liked. That should take care of most of your lemons.
* Exported from MasterCook *
Lemon Ginger Chicken
Recipe By :New Basics
Serving Size : 2 Preparation Time :0:00
Categories : Lemons Poultry
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds chicken -- cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic -- finely minced
4 teaspoons fresh ginger -- finely chopped
1 teaspoon lemon extract -- (I never use this)
1 cup all-purpose flour -- unbleached
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or broth
1/4 cup light brown sugar
2 whole lemons -- slice paper thin
Rinse the chickens well and pat them dry. Place the pieces in a large bowl. Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicke, toss well and cover the bowl. Refrigerate for two hours. Preheat the oven to 350. Remove the chicken from th bowl, reserving the marinade. Pat the pieces dry. Ina a plastic or paper bag, combine the flour, ground ginger, paprika, salt and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, shake them to coat iwht hte mixture. Shake off any excess mixture, and set the pieces aside. Heat the oil to 375 in a deep fryer (I always use a frying pan). When it is ready, add teh chicken, a few pieces at a time and fry until golden and crisp, 5-7 minutes. As teh pieces are done, place them skin side upin a shallow roasting pan. Pour the stock and reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chcken pieces, and pat it down slightly. Arrange the lemon slices over the chicken. Bake until tender, 40-45 minutes; baste once after 20 minutes. Serve immediately.
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I haven't made this in awhile, since we don't have citrus trees anymore, but it is a good one that we really liked. That should take care of most of your lemons.
* Exported from MasterCook *
Lemon Ginger Chicken
Recipe By :New Basics
Serving Size : 2 Preparation Time :0:00
Categories : Lemons Poultry
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds chicken -- cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic -- finely minced
4 teaspoons fresh ginger -- finely chopped
1 teaspoon lemon extract -- (I never use this)
1 cup all-purpose flour -- unbleached
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or broth
1/4 cup light brown sugar
2 whole lemons -- slice paper thin
Rinse the chickens well and pat them dry. Place the pieces in a large bowl. Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicke, toss well and cover the bowl. Refrigerate for two hours. Preheat the oven to 350. Remove the chicken from th bowl, reserving the marinade. Pat the pieces dry. Ina a plastic or paper bag, combine the flour, ground ginger, paprika, salt and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, shake them to coat iwht hte mixture. Shake off any excess mixture, and set the pieces aside. Heat the oil to 375 in a deep fryer (I always use a frying pan). When it is ready, add teh chicken, a few pieces at a time and fry until golden and crisp, 5-7 minutes. As teh pieces are done, place them skin side upin a shallow roasting pan. Pour the stock and reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chcken pieces, and pat it down slightly. Arrange the lemon slices over the chicken. Bake until tender, 40-45 minutes; baste once after 20 minutes. Serve immediately.
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florisandy
Well-known member
Yeah, and here's an Old-Fashioned Lemonade recipe using 6 lemons. Save
two for squeezing on grilled fish or a salad.
http://allrecipes.com/Recipe/Old-Fashioned-Lemonade/Detail.aspx
two for squeezing on grilled fish or a salad.
http://allrecipes.com/Recipe/Old-Fashioned-Lemonade/Detail.aspx
florisandy
Well-known member
There is such a thing as lemon marmalade but it takes 10 large ones and a lot
of time.
http://homecooking.about.com/od/jellyrecipes/r/bljelly32.htm
of time.
http://homecooking.about.com/od/jellyrecipes/r/bljelly32.htm
cynupstateny
Well-known member
This is wonderful- I put a dollop in hot tea, I use it on scones, I baste grilled fish with it
Rec: Italian Chicken with New Orleans Bordelaise (Emeril)
I have made this numerous times. Really yummy, feeds a crowd. Would use about 4 of your lemons, but you can serve with a salad which the dressing could use one.
Italian Chicken with New Orleans Spaghetti Bordelaise
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour.
Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.
Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
I have made this numerous times. Really yummy, feeds a crowd. Would use about 4 of your lemons, but you can serve with a salad which the dressing could use one.
Italian Chicken with New Orleans Spaghetti Bordelaise
12 chicken thighs
Salt
Freshly ground black pepper
Cayenne
4 heads garlic, cloves separated and peeled
1/2 cup olive oil
2 cups white wine
3 lemons, quartered
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
2 bay leaves
1/2 cup chopped parsley
Spaghetti Bordelaise, recipe follows
Preheat the oven to 350 degrees F.
Place the chicken in a large bowl and lightly coat with salt, pepper, and cayenne.
Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole.
Heat 1/2 cup of the oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners over medium-high heat. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat and add the remaining ingredients, stirring well to evenly distribute. Cover the pan tightly and roast for 1 hour.
Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.
Remove from the oven. Transfer the chicken to a platter and sprinkle with the parsley. Spoon the pan juices over the chicken, or serve on the side.
Spaghetti Bordelaise:
2 pounds dried spaghetti
1/2 cup olive oil
8 cloves garlic, minced
1/2 cup green onions
2 tablespoons white wine
3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons melted unsalted butter
1/2 cup chopped fresh parsley
1 cup finely grated Parmesan
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes. Drain in a colander.
Meanwhile, in a medium pot, heat the oil over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes. Add the butter and parsley and cook for 2 minutes.
Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and coat with the Parmesan.
Lebanese Chicken will use half of them, and maybe a lemon dessert
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=158366
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=158366
This Lemon Lemon Loaf is delicious, and freezes well in individual slices for future enjoyment.
http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989
http://www.epicurious.com/recipes/food/views/Lemon-Lemon-Loaf-350989
I'm starting with this one! Thanks Barb. I was especially drawn by the
Spaghetti Bordelaise, Yum! I've also printed the other chicken recipes. They all sound really good and I'll make at another time. I always freeze lemon zest as well as orange and lime and the juice in ice cube trays. Thanks everyone, nice selection and much appreciated!
Spaghetti Bordelaise, Yum! I've also printed the other chicken recipes. They all sound really good and I'll make at another time. I always freeze lemon zest as well as orange and lime and the juice in ice cube trays. Thanks everyone, nice selection and much appreciated!
These Lebanese potatoes are just TDF! Batata bil Kizibra (Potatoes Coriander)
I think I used 3 lemons in mine - I loved the real lemony taste.
http://www.morselsandmusings.blogspot.com/2006/09/coriander-two-ways_30.html
I think I used 3 lemons in mine - I loved the real lemony taste.
http://www.morselsandmusings.blogspot.com/2006/09/coriander-two-ways_30.html
barbara-in-va
Well-known member
Pat, this looks wonderful and I happen to have several lemons that need to be used up. Thank you!