Lemon – Eat On Edgecliff

Bob’s Chicken and Cabbage Salad

Cabbage, Chicken, Garlic, Lemon, Nuts, Salad, Soy Sauce

We have made this a few times now and it’s a keeper. It keeps really well so is perfect to bring to lunch the next day too. I think rotisserie or leftover chicken would work just fine instead of how they do it in the recipe – the marinade doesn’t do much to the chicken. It’s the combination of veggies, crunchy things and the dressing that make this good. Also don’t use as much salt as they call for which is a ton. (I hate how recipes now are specific to brands of salt)

Bon Appetit

DRESSING
8 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup vegetable oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp. fresh lemon juice
3 Tbsp. soy sauce
Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt (PJH: don’t use this much)
Tbsp. plus 1 tsp. sugar
1/2 tsp. freshly ground pepper

SALAD AND ASSEMBLY
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more (PJH: don’t use this much)
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz.), cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag mung bean sprouts (about 2½ cups)

Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.
Pile salad on a platter; top with reserved almonds.

Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Lemony Celery Chickpea Salad

celery, Chic Peas, Dill, Garlic, Lemon, Onion, Salad, Side Dish

Dan and Emily made this for a picnic last weekend and I just made it again last night. It is super easy, tasty, healthy and lasts for a long time in the refrigerator.

Love and Lemons Every Day via Dan and Emily Cohn

1/4 cup extra virgin olive oil
1/4 cup lemon juice (one big lemon or more)
2 garlic cloves grated
1 teaspoon salt
3 cups cooked chickpeas, drained and rinsed (2 cans)
8 large celery stalks with leaves – stalks sliced on bias and leaves chopped
2/3 cup thinly sliced red onion
1/4 cup chopped fresh dill
ground black pepper

In a large bowl, whisk together the olive oil, lemon juice, garlic, mustart, salt and several grinds of pepper.

Add the chickpeas, celery stalks and leaves, onion, and dill. Toss to combine. Season to taste and serve.

Key Lemon Pie

Cream, Desserts, Lemon

This was very good and super easy. I made the crust GF with GF graham crackers, GF ginger snaps and a handful of almonds.

Sallysbakingaddiction.com

Graham Cracker Almond Crust

11 (about 160g) full-sheet graham crackers
1/2 cup (62g) salted almonds (I used roasted)
2 Tablespoons (25g) granulated sugar
5 Tablespoons (71g) unsalted butter, melted

Filling + Topping

2 (14-ounce) cans full-fat sweetened condensed milk
3/4 cup (180ml) fresh lemon juice (about 4 lemons)
4 large egg yolks*
garnish: lemon zest, lemon slices, almonds, whipped cream, or meringue topping

Instructions

Preheat oven to 350°F (177°C).
Make the crust: Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom “corner” where the edge and bottom meet to help make a rounded crust⁠—this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

Notes

Make Ahead Instructions: You can prepare and pre-bake the crust up to 2–3 days in advance. Cover and store at room temperature. Likewise, you can mix up the filling up to 2–3 days in advance. Cover and refrigerate, then assemble and bake. Freezes well up to 3 months; thaw overnight in the refrigerator.
Special Tools (affiliate links): Food Processor | Glass Mixing Bowls | Pie Dish | Whisk | Cooling Rack
Graham Cracker Crust: If you purchase graham cracker crumbs, you need 1 and 1/3 cups (160g) for this recipe. Even though they are already crumbs, you can still pulse with the almonds. If you want to skip the almonds, use this graham cracker crust recipe instead and pre-bake for 8 minutes.
Leftover Egg Whites: Here are my recipes with egg whites, or you can make a meringue topping for the pie.
Non-US Readers: Don’t have graham crackers where you live? Use 180g ground digestive biscuits instead (about 12 biscuits), with the same amount of almonds and butter, and add an extra Tablespoon (12g) of sugar. Pre-bake for 10 minutes.

Greek Lemon Chicken

Chicken, Garlic, Lemon

downshiftology.com

Ingredients

8 bone-in chicken thighs
⅓ cup extra-virgin olive oil
¼ cup lemon juice
4 garlic gloves minced
1 tablespoon dried oregano
2 teaspoons dried thyme
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Instructions

Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.
Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.
Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 175°F (80°C) on an instant-read thermometer. Optionally, you can baste the chicken a few times while it cooks. And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. If you’re serving this dish up for a dinner party, you can garnish it with lemon slices if you’d like.

Smoked Whole Chicken

Apple, Chicken, Lemon, Main Dishes, Onion

Perfect, flavorful and moist chickens every time. We always do two chickens with one recipe of brine and one recipe of fruit/veg on our Weber smokey mountain smoker for 4ish hours at 250 degrees (and throw some sausages on the second shelf for last two hours). Definitely do the overnight brine. The trimmings and carcass make great smokey stock for soup.

http://www.extraordinarybbq.com

Ingredients

1, 3-5 lb chicken
1 lemon
1 onion
1 apple
2 garlic cloves
Salt & Pepper
Paprika
Olive Oil

brine recipe:

1 gallon water
1 cup kosher/sea salt (1/2c iodized)
1 cup brown sugar

brine instructions:

Mix all of the ingredients together in whatever container is needed for the amount of meat you have. (PJH: two Costco chickens brined in big huge stock pot)
Add your meat and don’t forget it MUST be refrigerated. You can brine for a few hours, overnight, or for several days!
When you remove your meat from the brine, thoroughly rinse with cool water. Pat dry and your meat is ready for spices/rubs and off you go!

chicken instructions

1. Brine the chicken – overnight if possible.

2. Chop the lemon, onion, apple and garlic cloves. Throw them in a bowl and mix together with salt, pepper and olive oil. Set aside.

3. Take your chicken out of the brine and rinse with cool water. Set on a tray. Now take the mixture you just made and stuff it inside the chicken.

4. Rub olive oil all over your bird. This will help give it a nice golden brown color. Then sprinkle salt and pepper all over, and a light dusting of paprika for color.

5. Set up your grill for indirect cooking (or use your smoker).

6. Place your bird away from the heat, and throw a bunch of wood on your coals. Stick with fruit wood – apple is a good pairing with chicken. Assuming your grill holds its temp around 250, and depending on the weight, your chicken will cook for 3 – 5 hours. You want an internal temperature in the leg of 170. If the bird is bigger or your heat is lower, it will take longer to reach this temperature.

7. Let the chicken rest for at least 20 minutes before pulling apart or slicing.

Triple Summer Berry Buttermilk Bundt Cake

Blueberries, Desserts, Lemon, Raspberry

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This was very tasty and definitely a keeper.

Triple Berry Summer Buttermilk Bundt

www. smitten kitchen.com

Cake
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries

Glaze
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.* Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and impossibly fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your eggs one at a time, scraping down the bowl between each addition. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a silicon spatula, gently fold the berries into the cake batter. The batter will be very thick and this will seem impossible without squishing the berries a little, but just do your best and remember that squished berries do indeed make for a pretty batter.

Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. At 10 minutes before my baking time was up, a tester was totally wet with batter and I was certain it would never be done in the estimated time. 7 minutes later, the same tester was clean as a whistle, so fret not.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. (If you’d like it thinner, add more juice, but I like the thick drippiness of it, seen above.) Spread carefully over top of cake, letting it trickle down the sides when and where it wishes. Serve at once or keep it covered at room temperature for 3 to 4 days.* Updated note, due to comments about cake sticking: If you have a nonstick Bundt, just a coat of butter or nonstick spray should do. However, if you have a regular Bundt, not nonstick coated, you’re really going to want to make sure every nook and cranny is well-coated with butter or even shortening (the solidity of both helps them stick to the cake walls), and then dust the inside with flour. Setting your cake pan in the fridge or freezer (to set the coating even further) while you make the cake batter will provide even more insurance. I hope this improves the release rate of the cake!

Lemon Meringue Bars

Desserts, Lemon

A bag of lemons in the refrigerator was calling my name last evening. I love me a good lemon square but I thought I’d try something a little different on this cold blustery January eve. This recipe is completely ridiculous…1 3/4 cups plus 2 T. flour; 2 1/4 cups plus 2 T. sugar. Come on…seriously? So silly. But I must say… it came out perfectly. Buttery crust, lots of super lemony filling and meringue is great on everything.

the crust before going into the oven. it came together really easily using a mixer which I never did before.

the filling ingredients – lots and lots of lemon juice.

Grace made the meringue topping… cracking up separating the eggs.

Lemon Meringue Bars; Martha Stewart Living

2 sticks (16 tablespoons) unsalted butter, softened
1 3/4 cups plus 2 tablespoons all-purpose flour
1/4 cup plus 3 tablespoons confectioners sugar
2 tablespoons plus 1 teaspoon freshly grated lemon zest
1/4 teaspoon coarse salt
6 large eggs, plus 4 large egg whites
2 1/4 cups plus 2 tablespoons granulated sugar
3/4 cup plus 3 tablespoons fresh lemon juice

Preheat oven to 350. Make crust: Put butter, flour, confectioners sugar, 2 teaspoons lemon zest, and the salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well blended.
Transfer mixture to a 9-by-13-inch rimmed baking sheet. Press batter evenly into baking sheet. Chill in freezer 10 minutes. Bake until golden, 20 to 22 minutes. Let cool completely on a wire rack.
Make filling: Whisk together whole eggs, 1 3/4 cups plus 2 tablespoons granulated sugar, the lemon juice, and 1 tablespoon plus 2 teaspoons lemon zest. Pour over crust. Bake until filling is set, 18 to 20 minutes. Let cool completely on a wire rack. Keep oven at 350.
Make meringue topping: Put egg whites and 1/2 cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling, swirling to create soft peaks. Bake until meringue begins to brown, 8 to 10 minutes. Let cool completely. Cut into bars. Bars can be refrigerated in an airtight container, up to 1 day.

Garlic and Lemon Pasta with Arugula

Lemon, Main Dishes, Parmesan, Parsley, Pasta

the arugula is prolific in the garden now and our first crop of the year

Garlic and Lemon Pasta with Arugula

Bon Appetit, March 2005

1 pound spaghetti, dry
1/2 cup olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 tablespoon grated lemon peel
1/4 cup fresh lemon juice
1/4 cup chicken broth
2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1 cup baby arugula (I would use twice as much)
1/2 cup chopped fresh parsley
Accompaniments: freshly grated Parmigiano-reggiano, sea salt, freshly ground pepper, squeeze of lemon

Cook spaghetti in a large pot of salted boiling water until al dente. Meanwhile, in small saucepan, heat oil and butter over medium-low heat. Stir in garlic, lemon peel, lemon juice, broth, basil, salt and pepper and raise heat to medium-high. Bring to a gentle simmer, reduce heat and simmer 3 minutes.

Drain pasta, return it to its cooking pot and immediately pour the heated sauce over it, along with the arugula and parsley. Use tongs to gently toss the pasta and sauce together. Transfer pasta to heated serving bowl. Top with grated Parmigiano-reggiano, a light sprinkling of sea salt and freshly ground pepper and a squeeze of lemon juice.

Zucchini Crudo

Lemon, Salad, Zucchini

we don’t have a mandolin but a vegetable peeler works nicely

Zucchini Crudo, Michael Symon via Mary Cavanaugh

Ingredients

2 zucchini (about ¾ pound), thinly sliced

2 yellow summer squash (about 1½ pounds), thinly sliced

1 tablespoon plus ¼ teaspoon kosher salt
1 teaspoon minced garlic
1 shallot, finely sliced
Grated zest and juice of 3 lemons, or to taste
½ cup extra-virgin olive oil
1/3 cup slivered or sliced almonds, toasted
1/3 cup chopped fresh dill

Combine the zucchini and yellow squash in a colander in the sink and sprinkle 1 tablespoon of the salt over it. Toss to coat, and set aside for 10 to 15 minutes, no longer.

In a large bowl, combine the garlic and shallot, sprinkle with the remaining ¼ teaspoon salt, and whisk in the lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity (it should be nicely acidic). Add the zucchini and squash to the dressing, toss, and serve immediately.

Pea, Asparagus and Fava Bean Salad

Asparagas, Bacon, Beans, Lemon, Parmesan, Peas, Salad

This recipe is in the latest Bon Appetit and I thought it would be a great dish to serve for Easter dinner. It was tasty, pretty and very easy. A keeper.

Bon Appetit, April, 2013

3 tablespoons extra-virgin olive oil
1 tablespoon finely grated Pecorino or Parmesan
1 tablespoon (or more) fresh lemon juice
Kosher salt, freshly ground pepper
2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed (I used frozen edame as I couldn’t find any fava beans)
2 bunches asparagus, trimmed, stalks peeled if thick
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1/2 cup vegetable oil
1 shallot, thinly sliced
4 slices bacon, cooked and crumbled

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.