Category: Lemon

Pea, Asparagus and Fava Bean Salad

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

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.

 

Lemon Pound Cake

Desserts, Lemon
Everyone’s favorite

Our family has been making this cake for years and years and it is still the best , and simplest cake around.

from the Duncan Hines cake box (with my 2 cents)

  • 1 pkg Duncan Hines Lemon Supreme Cake Mix (any other brand simply will not do)
  • 1 (3.4 oz) pkg instant lemon pudding and pie filling (the small box)
  • 4 large eggs
  • 1 cup water (I juice 1 lemon, and then add enough water to it to make 1 cup)
  • 1/3 cup vegetable oil
  • (I also throw in the rind from aforementioned lemon in the batter)

Glaze:

  • 1/2 cup Frosting from can (we always juice 1 lemon, or more, and add enough powdered sugar to get to the consistency you want)
  1. Preheat oven to 350°F. Grease and flour 10-inch tube pan.
  2. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
  3. Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
  4. For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake

 

Shrimp with Red Onions, Lemon and Mayonnaise

Appetizer, Lemon, Shrimp

This is an old family recipe that only seems to get made for special occasions.  It sounds kind of gross, but it is one of the best tasting, and simple appetizers around.  Talking to my Mom, they got the recipe from a friend in California over 40 years ago.  We went to Blossom on Saturday to hear the Cleveland Orchestra and this is one of our favorite things to bring to Blossom.  We also made corn and avacado salad, and teriyaki marinated sirloin skewers with red peppers.  It was a great night.

ingredients
lot’s of onions. that’s the best part.
like most things…tastes better with wine
enjoying the shrimp at blossom
it was a beautiful evening at Blossom
our other dates for the night…Sophie and her pals
the cleveland orchestra was great as always

 

Shrimp with Red Onions, Lemon and Mayonnaise

  • Peel and boil as many shrimp as you are going to use.
  • Chill completely
  • Thinly slice LOTS of red onions.  Add to chilled shrimp
  • Squeeze a fresh lemon or more and add to shrimp and onions.
  • Add mayonnaise to get to the consistency that you want.  Creamy, but not too much.
  • Add just a bit of salt and pepper.
  • Let chill for several hours, the flavor develops as it chills.

 

Roast Chicken

Chicken, Lemon, Main Dishes

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Roasted Garclic – Herb Sauce

Basil, Garlic, Lemon, Miscellaneous, Parsley

Bon Appetit – July, 2001

Pesto-like flavorful sauce.  Good on grilled shrimp or other seafood.

  • 2 heads of garlic, top ¼ inch of each cut off and discarded
  • 1 t. plus 2/3 cup olive oil
  • 1 cup coarsely chopped fresh parsley
  • 4 anchovy fillets, rinsed (or squeeze of anchovy paste)
  • 2 T. drained capers
  • 2 T. coarsely chopped fresh basil
  • 1 T. grated lemon peel

Preheat oven to 375º.  Place heads of garlic in small glass baking dish.  Drizzle with 1 t. oil.  Cover baking dish with foil.  Roast until garlic is tender, about an hour.  Cool slightly.  Squeeze garlic from skin into small bowl.  Mash with fork.

Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor.  With machine running, slowly blend in 2/3 cup oil.  Season sauce with salt and pepper.  (Can be made 1 day ahead.  Chill.  Use at room temperature.)

Makes about 1 cup.

Mulligatawny Soup

Apple, Carrot, Cream, Curry, Lemon, Parsley, Rice, Soup, Tomatoes

8  servings

  • 2 T. butter (1/4 stick)
  • ½ cup chopped onion
  • 4 t. curry powder
  • 2 small green apples, peeled, cored and chopped
  • ½ cup diced carrot
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1/3 cup all purpose flour
  • 3 ½ cups chicken stock or canned low-salt broth
  • 1 16 oz. can diced tomatoes
  • 1/3 cup long-grain white rice
  • 2 t. fresh lemon juice1
  • 1 ½ t. sugar
  • 4 whole cloves
  • ½ cup whipping cream
  • 2 boneless, skinless chicken breast halves, diced
  • 3 T. chopped fresh parsley

Melt butter in heavy large saucepan over medium heat.  Add onion and curry and sauté until onion is tender, about 5 minutes.  Mix in apples, carrot, celery and bell pepper and sauté 5 minutes.  Mix in flour.  Stir 1 minute.  Gradually mix in stock, then tomatoes with their juices, rice, lemon juice, sugar and cloves.  Bring to boil, stirring frequently.  Reduce heat and simmer 15 minutes.  Add cream and chicken and simmer 10 minutes.  Ladle soup into bowls.  Sprinkle with parsley and serve.

Lemon Squares

Desserts, Lemon

Betty Davis

  • 1 ½ sticks butter, softened and room temperature
  • 1 ½ cup sifted flour
  • ½ cup powdered sugar

Blend together and pat into 9 x 13 pan.  Bake at 350 for 20 minutes.

  • 3 eggs
  • 1 ½ cup sugar
  • 3 T. flour
  • juice and rind of one lemon

Mix above ingredients together and pour over crust while warm.  Bake for 20 minutes more.  Dust with powdered sugar when finished.

Baked Lemon Chicken

Chicken, Lemon, Main Dishes

Evie Davis

6 servings

  • 14 pieces of chicken
  • 1 stick butter
  • ¼ cup oil
  • salt, pepper, oregano
  • juice of 2 lemons
  • cornstarch

Liberally sprinkle chicken with salt, pepper and oregano.  Heat butter and oil together until butter is melted.  Pur half into 2 shallow baking pans.  Place chicken in pans without over crowding.  Mix remaining butter mixture with the lemon juice and baste.  Baste several times during baking with drippings in pan.  Bake 1 ½ hours at 325.  Chicken should be nicely browned and well done.

To make a lemon gravy place chicken on a platter and keep warm in oven.  Put all the drippings in one pan, add two cups, approximately, of water and keep on medium heat.  Make a roux of 4 T. cornstarch in ½ cup water (again, approximately) and stir into the drippings.  Continue to stir, bring to a boil and simmer for about 5 minutes, stirring occasionally.  You may need to add more water or cornstarch.  Experiment…the results will be tasty!