Highest Rated
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(5 out of 5) - Preserved Figs (5 out of 5)
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- Steak Tartare 1 (5 out of 5)
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lemon Recipes
(Chronologically Listed)
Stuffed Grape Leaves With Egg-Lemon Sauce
* note: see the “egg-lemon sauce” recipe which is included in this collection.
Mix all the ingredients for the filling.
Pick out the smallest leaves in the jar and set aside.
Use some of these leaves to place a single layer on the bottom of a 2-quart heavy-lidded kettle.
Cut the stems off the grape leaves.
Spread a leaf on the counter, bottom side up, stem end toward you.
Place 1 teaspoon of the filling in the center of the leaf.
Fold the stem end over the filling, then fold the sides over to secure the filling, then roll from you toward the tip of the leaf, forming a small cigar or cylinder.
The size should be approximately 2 1/2-inches long and 3/4-inch wide.
Do not wrap these too tightly; the rice needs room for expansion when it cooks.
Place the rolled leaves on top of the single layer in the bottom of the pot.
Place the rolls up against each other rather tightly so they will not come undone while cooking.
Cover them with a layer of unrolled leaves, then add another layer of rolled leaves.
Continue until all rolled leaves are in the pot.
Top with the remaining unrolled leaves.
Place a medium plate over the top of the leaves as a weight.
Mix the the chicken stock and lemon juice for the broth and pour over the leaves in the pot.
Cover and bring to a light simmer.
Cook 1 hour.
Remove the pan from the heat and allow it to cool for 1 more hour.
Do not remove the lid or the leaves will darken.
Serve warm with egg-lemon sauce on top.
This recipe serves 6 to 8 as an appetizer course.
Comments: there was a time in greek history when certain people were so hungry they took to eating the leaves from the grape vines.
From that time of destitution comes this flavorful dish.
The springfield union-news.
Stuffed Cabbage With Lemon Sauce
Boil cabbage in salted water 3-4 minutes.
Drain and reserve 2 1/2 cups water.
Cool cabbage, core and remove 12 large leaves.
Spread leaves out flat.
Saute onion in 2 tablespoons butter until softened, then mix with beef, rice, 2 teaspoons salt and pepper.
Put a spoonful of the mixture in the middle of each leaf, fold up sides, roll up and secure with a toothpick.
Place the rolls in one layer in a large pot, add reserved water, lemon juice and remaining butter.
Cover and simmer 1 hour.
Remove cabbage rolls from pot.
Mix flour paste into cooking liquid and cook 3-4 minutes until thickened.
Add remaining salt and white pepper.
Pour over cabbage and serve.
Strawberry-Lemon Cream Tart
Whip cream to stiff peaks.
Place lemon curd in medium bowl.
Stir in 1/2 of whipped cream.
Fold in remaining cream.
Can be prepared 1 day ahead.
Cover and refrigerate.
Preheat oven to 350°f.
Roll pastry out on lightly floured surface to 14×11-inch rectangle.
Cut 4 1-inch-wide strips off short side and 4 1-inch strips off long side.
Transfer pastry rectangle to ungreased cookie sheet.
Pierce with fork.
Brush with some of egg glaze.
Arrange 1 pastry strip on each edge of rectangle so outside edges meet, trimming as necessary, forming tart edges.
Brush top of strips with egg glaze.
Repeat with remaining pastry strips.
Brush top of strips with egg and sprinkle with sugar.
Bake tart 5 minutes.
Pierce with fork if puffed.
Continue baking until golden brown, about 20 minutes.
Cool completely.
Spread cream mixture in tart.
Arrange strawberries atop lemon cream in rows, cut side down.
Strawberry-Filled Lemon Cream Cheese Bars
Heat oven to 350*f.
Grease 13×9-inch pan.
Place cake mix in large bowl.
With pastry blender or fork, cut in butter until crumbly.
Add almonds; mix well.
Reserve 1 cup mixture for topping.
Press remaining mixture in bottom of greased pan.
Stir preserves until smooth; carefully spread over base.
In same bowl, combine cream cheese, sugar, flour, salt and egg; beat until well blended.
Add margarita mix; beat at low speed until blended.
Carefully pour filling over base.
Sprinkle with reserved base mixture.
Bake for 35 to 45 minutes or until edges begin to brown and center is set.
Cool 1 hour or until completely cooled.
Cut into bars.
Store in refrigerator.
Bars.
Notes: for neat-looking bars and easy clean-up, spread preserves to = within 1/4 inch of the side of the pan.
Strawberry Pancakes With A Lemon Curd And Rum Cream
Melt butter and sugar and add the strawberries, orange juice and a dash of rum and cook briskly.
Meanwhile, combine the curd, more rum and cream and whip until firm.
To serve, place some of the strawberry mix in each pancake, fold and garnish with the cream.
Strawberry Lemon Trifle
For the genoise: preheat oven to 350f.
Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar.
Place the bowl over a pan of simmering water and whisk until just lukewarm.
Whip by machine until cold and increased in volume, about 4-to-5 minutes.
Mix cake flour and cornstarch.
Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula.
Pour the batter into a buttered, paper-lined 10-inch round pan and level it off.
Bake the genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides.
Unmold immediately and cool on a rack.
Bake and cool the genoise layer.
For the lemon filling: combine lemon juice, sugar and butter in a non-reactive saucepan.
Bring to a boil over low heat.
Whisk yolks in a bowl and whisk in 1/3 mixture.
Return remaining lemon mixture to a boil over low heat and whisk in yolk mixture.
Continue cooking several minutes, whisking constantly, until thickened and just at a boil.
Pour into a bowl, press plastic wrap against surface and chill.
Immediately before using, whip cream and fold into lemon curd.
For the strawberry syrup: combine water and sugar in a saucepan and bring to a boil.
Rinse, hull and puree strawberries.
Add puree and kirsch to syrup off the heat.
Strain and chill.
To assemble, rinse remaining berries and reserve six for a decoration.
Hull and slice remaining berries.
Cut genoise into thin vertical slices.
Place a layer of cake slices in a glass serving bowl.
Moisten cake with syrup and strew with 1/4 each of the sliced berries, almonds and jam.
Spread with 1/4 of the lemon filling.
Repeat with remaining ingredients, ending with a layer of cake slices and syrup.
Whip remaining cream and spread half on the trifle.
Decorate border with remaining cream pipe with a star tube and reserved strawberries.
Chill until serving time.
Strawberry Lemon Semolina Shortcake
Using a mixer with a paddle, cream together the butter, sugar and eggs until smooth.
Add the vanilla and zest and combine.
Mix together the flours, salt and baking soda and slowly fold in using the paddle alternating with the sour cream.
Mix until smooth, but do not over mix.
Spray 8 4-ounce ramekins and fill halfway up with the batter.
Bake in a 350 degree oven for 15 minutes until a tester comes out clean.
De-mold cakes onto a rack and glaze while still warm.
For the lemon glaze: combine all and bring to a boil until completely dissolved.
Pull off the heat and glaze each cake with 2 tablespoons.
For the strawberries and cream: in a bowl, mix the berries, mint and glaze.
For plating: slice the cake in half.
Place the bottom on a plate and cover with berries then whipped cream.
Top with cake and garnish with mint sprigs.
Strawberry Lemon Bavarian Cake
Make The Shortbread:
In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough.
Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350f.
Oven for 20 to 25 minutes, or until it is golden.
Let the shortbread cool and chill it in the pan for 15 minutes.
Make The Bavarian:
In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute.
Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water do not add ice, and stir the mixture until it is just cool but still liquid.
In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
Pour the bavarian into the springform pan and chill it, covered, for 4 covered and chilled.
Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
Stoned Lemon Cream
Place the cream, the sherry and 50g/2oz of the sugar in a heavy-based sauce pan and allow to bubble gently until all the sugar has dissolved.
Place the lemon rind, lemon juice and remaining sugar in a large heat-proof bowl.
Place the bowl on the floor and then, from a minimum height of six feet, slowly pour the cream mixture into the bowl.
Pour into a serving dish and allow to cool in a fridge.
Serve with fresh fruit.
Notes: from the kitchen of sister cooks vera and norma lambert.
The secret lies in adding the cream from a height.
Stir-Fried Shrimp With Lemon Grass
Pound a mixture ingredients to a paste in a mortar or in a food processor.
Mix the b mixture and set aside heat the oil in a wok and add the a mixture and stir-fry until the aroma is released a few seconds.
Increase heat and add shrimp, mushrooms and snow peas for 3 minutes.
Add the b mixture and blend well.
Garnish and serve with rice or fried fine noodles.
Stir Fried Lamb With Lemon-Soy Vinaigrette
In medium skillet, cook shallots, red jalapeno, half of the green jalapeno, and the garlic in 2 tsp of peanut oil, stirring over low heat until softened, about 5 minutes.
Set aside to cool.
In a bowl, combine the cooled vegetable mixture with the ground lamb and mix thoroughly.
Add chopped fresh coriander, pickled cabbage, soy sauce, salt and pepper.
In a large skillet, cook the lamb mixture in the remaining 2 tsp of peanut oil over high heat, stirring well to break up clumps, until browned, about 4 minutes.
Drain and set aside.
Place 3 radicchio leaves on each plate and fill with the lamb mixture i.
, serves six and fill with the lamb mixture.
Combine the red onion, white onion, fresh coriander leaves and remaining green jalapenos; sprinkle on top of the lamb.
Serve drizzled with a few tbsp of lemon-soy vinaigrette; serve remaining vinaigrette on the side.
Lemon-soy vinaigrette in small bowl, whisk all ingredients together until combined.
Cover and refrigerate up to 1 day.
Steamed Shad Roe Bundles With Ginger Lemon Sauce
Cut shad roe into 8 pieces.
Generously season with salt and pepper.
Remove heavy ribs from spinach.
Dip leaves in hot water for a few seconds, or until just soft.
On work surface overlap edges of 4 l eaves to make one wide sheet of spinach and top with one piece of shad roe in center.
Sprinkle with lemon juice and top with 1 tablespoon parsnip strips.
Fold spinach over shad roe to form a neat bun dle.
Repeat.
Transfer to a steamer, set over boiling water and steam for 6 minutes.
Make sauce: grate ginger to make 2 teaspoons ginger shreds and juice.
In a small bowl combine it with lemon juice, fish sauce and sugar.
Set aside for 10 minutes.
To serve, place shad roe bundles on 8 small plates.
Pour sauce through a fine strainer over bundles.
Steamed Sea Scallops Over Lemon Grass Nage
Place all the nage ingredients in the bottom of a stainless steel steamer.
Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
Season the scallops with salt and pepper and place on the top part of the steamer.
Cover and steam for 6 minutes.
They should be slightly firm and medium rare.
Divide the rice noodles among 4 serving bowls.
Place 3 scallops on top and ladle some broth over and around the scallops.
The scallops can also be served as a warm salad over greens with a citrus vinaigrette.
Steamed Scallops W Spinach, Leeks & Lemon Vinaigrette R T
*note: can also use several sprigs of fresh tarragon.
**note: i used shrimp.
***note: original recipe used 1/4 c.
Cut the tough green parts from the leek, then cut the leek into quarters.
Wash well, fanning out the leaves to remove all the sand.
Cut it into 1″ sections.
Place half the tarragon in the bottom of a steamer with the leeks and the spinach and steam over hot water until the spinach wilts, 3 - 5 minutes Slice the scallps in half through their equator, not their axis and place them on top of the vegetables.
I did the same with the shrimp.
But only did half of them.
The rest i left whole.
Steam until the scallops are just opaque, 3 - 5 minutes Whisk the olive oil with some of the lemon juice, add salt and pepper to taste, and see whether or not you want to add more lemon juice.
Spike with the remaining tarragon minced if it is fresh.
Serve the scallops, spinach and leeks hot or warm, with a bit of the vinaigrette on top.
Other greens to use: anything with tender enough stems to be appetizing after the brief steaming: young dandelions or arugula, cress or mache, small beet greens or chard.
This is incredible.
We liked it a bit more tart so i added 1/2 t more lemon juice for a total of 2 1/2 t.
Steamed Radishes With Lemon Dill Butter
In a steamer set over boiling water steam the radishes, covered, for 5 minutes, or until they are just tender.
In a large skillet melt the butter over moderately low heat, add the radishes, the lemon juice, the dill, and salt and pepper to taste, and heat the mixture, stirring, until the radishes are heated through.
Spring Vegetables With Shallots And Lemon
In a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes.
With a slotted spoon transfer shallots to a bowl.
In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots.
In another skillet heat remaining oil and butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender.
Add fava beans and saute, stirring occasionally, 2 minutes.
Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.
Split Pea Lemon Soup
Melt some butter and oil in a large pan until they start to sizzle, then add the onions, diced carrot, celery and chilli.
Stir and allow to sweat down for 5 minutes.
When the vegetables are soft, add the cumin and split peas.
Stir everything to combine and coat the peas with the fats in the pot.
Then add the stock, bring to a boil and leave to simmer for 45 minutes ~ 1 hour.
At this stage the soup can be liquidized - be careful not to fill your the soup until smooth, then pour it back into the pan and thin it down a little by adding more stock.
Finish off by adding the cream and a touch of salt and pepper to taste.
Mix in some parsley, the lemon zest and coriander and stir to blend.
Serve in bowls with a dollop of cream on top.
Spinach-Cauliflower Salad W Lemon-Pepper
Combine the first 6 ingredients in a large bowl.
Combine lemon juice and next 5 ingredients lemon juice through pepper in a bowl, and stir well.
Pour over spinach mixture, and toss gently to coat.
Yield: 4 servings serving size: 1-1/2 cups.
Spinach With Lemon Dressing
Trim and wash spinach, leaving water clinging to leaves.
Heat large deep saucepan over medium-high heat for 1 minute or until very hot.
Add spinach to saucepan; using tongs, toss for about 2 minutes or just until slightly wilted.
Drain well in colander.
Transfer to bowl.
Meanwhile, combine lemon rind and juice, garlic, oil, salt and pepper.
Gently toss with spinach and red pepper.
Spinach Salad With Moroccan Lemon
* - finely chopped ======================================================= ================== trim off spinach roots and remove bruised and yellowed leaves; discard.
Rinse spinach well, drain, and coarsely chop.
in a 5-6 quart pan, combine spinach, parsley, cilantro, and celery leaves.
Stir over high heat just until greens are wilted, 3-5 minutes.
Pour vegetables into a colander set over a bowl.
Press spinach mixture to remove liquid; place vegetables in a serving bowl.
If made ahead, cover and chill up to a day.
return drained spinach liquid to pan; add garlic, paprika, and chili powder.
Boil, uncovered, over high heat until reduced to about 1/4 cup, 3-5 minutes.
Add oil, preserved lemon, and lemon juice.
If made ahead, cover and chill up to a day.
top greens with tomatoes and pour dressing over the vegetables.