Add some lemons to dinner and desserts
Despite the deer nibbling on my Meyer lemon blossoms, I’m starting to see a few mature lemons on my tree. (Draping the tree with bird netting has helped.) My tree is about 20 years old—a dwarf, so it doesn’t grow impossibly large. I still get a decent supply through the year.
I like Meyers better than the Lisbon or other types because it’s a cross between an orange and a lemon. Or maybe a tangerine and a lemon. Nobody seems to know for sure. But it was brought to the U.S. by Frank Meyer, an employee of the U.S. Department of Agriculture who brought samples back home.
Meyer lemons are sweeter than the Lisbons, and the skin
is thinner. But they didn’t get all that popular until California cuisine became “a thing,”
thanks to enterprising chef Alice Waters. Some studies indicate that lemons are good for other things besides cooking.
Evidence shows, for example, that lemons may help lower blood pressure, prevent some cancers, cut the risk of stroke, improve your mood, boost your immune system, and help you lose weight. I’ll wait for the conclusive results, but there’s no harm in using lemons, anyway. Besides cooking with lemons, you can make cleaning solutions, remove odors, eliminate stains, banish hard water deposits, and more.
A few folks say that diluted lemon juice makes a good mouthwash. But I wouldn’t try it. Unless you rinse with water afterward, the lemon acid can harm your tooth enamel.
Cooking with lemons
This beautiful citrus fruit goes well with white meats, like chicken or pork.
Try poking holes in a few lemons and sticking them inside a whole chicken. Then roast as usual. When done, squeeze the lemon juice over the chicken.
Pork or chicken cutlets can be dipped in lemon juice and then in breadcrumbs. Pat the crumbs so they adhere to the meat, and then roast until done. Serve topped with lemon slices.
When I roast asparagus, I place it in a single layer on a baking sheet. Drizzle with a bit of olive oil and fresh lemon juice. Top with lemon zest and grated Parmesan, and roast at 375F until the cheese is melted and lightly browned. (By the way, use real cheese. Not the kind in a green can.)
Lemon curd is best when homemade. I’ve tried several recipes, but the very best came from a cooking class many years ago at Love Apple Farm. It’s a bit more work than some others, but the results are worth it! The recipe is too long to print here, but if you email me, I can send you a copy.
A soaking solution made from 1/4 cup fresh lemon juice and 1/2 cup sugar is wonderful for lemon bread or muffins. While the bread or muffins are still hot, poke holes in it with a chopstick. Then carefully pour the solution over the top and let it soak in. Best ever! I got the lemon bread recipe from Gayle Ortiz (of Gayle’s Bakery), so email if you want that recipe, too.
I just made a limoncello tiramisu this weekend for dinner with friends. They loved it! It’s light but satisfying, made with lady fingers soaked in lemon juice and limoncello, plus a layer of pastry cream, then lemon curd, and then whipped cream. Repeat the layers, then stand back for the raves!
When I make chicken stock from a leftover rotisserie chicken carcass (easier than you think), I always slice up a few lemons and throw them into the pot. Afterward, you can remove them or push them through a mesh strainer into the stock for a bright flavor. They’ll be soft enough to mash easily.
Finally, I always make my own limoncello with Meyer lemons and Everclear. (Better than vodka!) My friends and neighbors have been lucky recipients. It’s a tasty after-dinner indulgence.
Tip of the week
When adding salt to a dish, start with less than the recommended amount.
Then adjust as you cook. It’s easy to add more salt, but it’s much harder to make it less salty.
Recipes of the week
For a different twist on tiramisu, try this lemon version from Taste of Home. It takes about 30 minutes to pull together, plus chilling time. LEMONY LIMONCELLO TIRAMISU
Serves 6-8
Ingredients:
• 2 cartons (8 ounces each) mascarpone cheese
• 6 large egg yolks
• 3/4 cup sugar
• 2/3 cup 2% milk
• 1-1/4 cups heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 cup lemon juice
• 1/2 cup limoncello • 1 package (7 ounces) crisp ladyfinger cookies • 1 jar (10 ounces) lemon curd Candied lemon slices, optional Directions:
1 In a small bowl, stir mascarpone cheese, then let stand at room temperature 30 minutes. Whisk egg yolks, sugar and milk in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160F.
2 Remove from heat; cool completely. Whisk in mascarpone cheese until almost smooth. Whip heavy cream and vanilla until soft peaks form.
3 Combine lemon juice and limoncello in a shallow bowl. Briefly dip 24ladyfingers into lemon mixture and place in the bottom of an 11×7-in. baking dish.
B Top with half the mascarpone mixture, half the lemon cu rd and half the whipped cream. Repeat layers. Refrigerate, covered, 6 hours or overnight. To serve, garnish with candied lemon slices as desired.
Candied lemon slices
Ingredients:
• 1 cup granulated sugar
• 1 cup water 2 tablespoons fresh lemon juice • 2-3lemonsslicedto1/8inch thickness Instructions:
1
In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil. Reduce to a simmer (medium-low) and add lemon slices in a single layer.
2
Simmer over medium-low, uncovered, for 15 minutes, gently flipping once or twice during the cooking process.
3
Transfer the lemon slices to a wire cooling rack or waxed paper and let cool. Sprinkle with extra sugar if desired.