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Lemons -

Mama Mangia

Mama Mangia

Super Moderator
Lemons -

Lemon peel exhibits remarkable antioxidant activity, activity unrelated to vitamin C.

Lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyze the tough collagen fibers in the meat (tenderize the meat).




Store lemons at a cool room temperature or loosely covered in the refrigerator and plan on using them within a week of purchasing them, although they may last much longer, depending on their age when bought.

The flavor in lemons resides in both the juice and the skin, and many recipes call for using both.

Room-temperature or warm lemons are easier to juice. If you are not using the lemon peel, soak lemons in hot water for 5 minutes to soften the flesh slightly and make them yield more juice.

The lemon flavor in the skin resides in the zest, the outermost yellow portion of the skin. When grating the zest from a lemon, use a sharp grater and make sure to remove only the yellow portion -- the white pith beneath has a strong, bitter flavor.
 
Lemon Green Beans with Walnuts
Makes 4 servings

Steamed green beans tossed with butter, lemon zest, lemon juice and toasted walnuts. This is excellent with asparagus also. Pecans can be substituted for walnuts.

1/2 cup chopped walnuts
1 lb green beans, trimmed & cut into 2 " pieces
2 -1/2 Tbsp unsalted butter, melted
1 lemon, juiced and zested
salt and pepper to taste

1. Preheat oven to 375 ° F (190 ° C). Arrange nuts in a single layer on a baking sheet.
Toast in the preheated oven until lightly browned, (approx. 5 to 10 min.)
2. Place green beans in a steamer over 1 " of boiling water, and cover.
Steam for 8 to 10 min, or until tender, but still bright green.
3. Place cooked beans in a large bowl, and toss with butter, lemon juice, and lemon zest. Season with salt and pepper.
Transfer beans to a serving dish, and sprinkle with toasted walnuts. Serve immediately.
 
LEMONY BABY CARROTS

1/2 lb. baby carrots, scraped
1 T. lemon juice
1 t. margarine or butter, melted
1/2 t. sugar
Dash of white pepper
Grated lemon rind, optional

Steam carrots 10 minutes or until crisp-tender.

Meanwhile, combine lemon juice, margarine, sugar, and pepper.

Drain Carrots well, transfer to serving bowl, pour lemon juice mixture over carrots, tossing lightly to coat well. Sprinkle with lemon zest, if desired
 
Vegetable Marinade

1 1/4 cups water
2 tablespoons balsamic vinegar
1/3 cup cider vinegar
2 tablespoons lemon juice
2 teaspoons Italian seasoning
1/4 teaspoon white pepper
2 cloves garlic ; minced
1/4 cup chopped parsley
2 1/2 cups vegetables cut in small pieces ; green and red peppers, artichokes, carrots, celery, broccoli, etc.


Combine all ingredients except vegetables in a large saucepan. Add vegetables; bring to a boil, cover, and simmer 10 to 15 minutes until desired tenderness. Remove from heat and cool to room temperature. Refrigerate at least two hours before serving with a slotted spoon.
 
Lemon Garlic Chicken Thighs

10 each Chicken Thighs
1/4 cup Vegetable oil
1/2 cup Lemon Juice
1 teaspoon Oregano
1/2 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Salt
1/2 cup Soy sauce

Soak the chicken pieces in salted water for 20 minutes (or just rinse if you're in a hurry), then pat the pieces dry and lay them in a baking dish. They should be a bit crowded, touching each other.

Mix up the rest of the ingredients and pour over the chicken, then let stand for 20 minutes. Bake at 400 degrees for 45 minutes or until done
 
Lemon Cream Sauce


1 tablespoon butter
1 tablespoon flour
1 cup milk
1/4 teaspoon dill weed
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1 to 2 tablespoons lemon juice


Melt butter, stir in flour. Add milk, stirring constantly heat until sauce is bubbly and smooth. Cook 2 to 3 minutes. Add dill weed, salt and cheese. Stir to melt cheese. Remove from heat and stir in lemon juice. Serve over white fish or asparagus.
 
Lemon Herbed Salmon


2 1/2 cups fresh bread crumbs
4 garlic cloves, minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter, melted and divided
1 (3 pound) salmon fillet


1. In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.

2. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 degrees F for 20 to 25 minutes or until salmon flakes easily with a fork.
 
Lemon Freeze


1 (13 oz) can evaporated milk
1 cup sugar
Juice and zest from 3 lemons
1/2 box vanilla wafers

Chill evaporated milk really well. Whip milk, adding sugar, slowly. Add lemon juice and zest slowly. Crush vanilla wafers. Place half of the crumbs in the bottom of a 9x13 pan. Spread whipped milk over crumbs. Sprinkle remaining crumbs evenly over whipped milk. Freeze until firm.
Serves 8
 
Lemony Steaks
For 4 Servings

4 sirloin steaks
grated rind and juice of 1/2 lemon
3 tbsp chopped fresh parsley
2 tsp Worcestershire sauce
Tabaso Sauce (optional)
2 tbsp olive oil
2 tbsp butter
1 tsp French Mustard
1 garlic clove, crushed
salt and pepper to taste
parsley sprig to garnish
1 lemon cut into wedges to serve


1. Trim excess fat from steaks. Combine rind, lemon juice, parsley, Worcestershire sauce and Tabasco, if using and set aside.
2. In a large frying-pan, combine oil, butter, mustard, garlic, salt and black pepper stir well and heat until mixture begins to bubble.
3. Saute steaks in the seasoned butter for 3-4 mins, turning them after 2 mins. Pour over the reserved parsley mixture and cook for a further 2-3 mins, or until cooked to taste. Garnish with parsley sprig and serve immediately with lemon wedges.

Good serve with saute potatoes and peas, or mixed salad.
 
I love lemons. I even cut them up and eat them sprinkled with salt. My little sister eats them that way to.
I bought two bags of them at Walmart today.
 
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I used to eat them with salt - now I've dropped the salt and eat the lemons plain. I buy them by the bag as well - I use lemons in quite a few things.
 
My bro-in-law eats lemons whole, in 2-3 bites!

And what's more? He's "trained" his son and daughter (my niece & nephew) to do it, too!

It's like the "family trick" whenever strangers come over. The whole damned family lines up and goes hawg-wild sucking and chewing on lemons and shrieking about their tart bitterness, while the rest of us just watch and shake our heads and roll our eyes!
 
I use lemon as a condiment all the time. There's almost nothing that wouldn't taste good with a little squeeze of lemon on it. I also really like to toss thinly sliced lemons with salt, pepper and olive oil and then roast them till they are like lemon raisins. You can eat them whole that way. They are so good served with meat, vegetables or chopped into a salad. The other day I threw some roasted lemons into a salad of peas, radishes and feta. It was really good.
 
CANNOLI FILLING (with candied citron and chocolate)
Candied Citron:
(MUST be done at least 24 hours in advance)
Place lemon/orange peels (no pith!) in saucepan and cover with water
Bring to boil over high heat
Boil 20 minutes, drain, set aside
Medium saucepan
Combine 2 c sugar and 1 c water
Bring to boil
Cook until reaches “thread stage”, 230 ‘ F (108 ‘ C) on a candy thermometer (or when a small amount dropped into cold water forms a soft thread)
Stir in peels, reduce heat, simmer 5 minutes – stir frequently, then drain
Roll peel pieces in remaining sugar, dry on wire rack 24 hours
Store in airtight container, keeps for two weeks
Ricotta Filling:
1 lb whole milk ricotta
1 c confectioners sugar
1/4 tsp cinnamon
1 tsp vanilla extract
1-2 oz semi sweet chocolate (chopped or chips)
1/4 c candied lemon
Beat ricotta, add confectioners sugar and cinnamon
Add vanilla extract and chocolate pieces
Stir in candied lemon peel
Cover and chill until use (use within two days)
 
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Shaker Lemon Pie

5 medium lemons
6 large eggs
2 1/4 cups of sugar
double piecrust
9 inch pie pan


Start with 5 medium sized lemons and remove all of the zest.

Separate 1 egg. Set aside the white for the piecrust.

Combine lemon zest, 2 1/4 cups of sugar, 5 large eggs and yolk from the egg you separated. Whip all these ingredients together.

Slice the lemons as thin as possible and remove the seeds. Add the lemon slices to the mixture.

Place 1 piecrust in a 9 inch pie pan.

Pour the lemon mixture into the pan on top of the piecrust and cover with the remaining crust. Pinch the piecrust edges together and cut a few slits in the top. Brush with the egg white.

Bake in a pre-heated 350 degree oven for about 1 hour.

This lemon pie is excellent served with fresh whipped cream, a sprinkle of powdered sugar and a sprig of mint for a beautiful presentation.
 
Asparagus With Lemon Butter


5-6 spears of fresh asparagus per person, thin stalks preferred
salted water
4 tablespoon butter
juice of 1 lemon
olive oil
kosher salt, to taste


Wash asparagus and line them up on a cutting boar with the tops even. Even up bottoms and cut off tough ends.

Bring a skillet or oval casserole filled half full of salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus from 1 to 3 minutes depending on its size and your preference. Remove from pot and drain well.

Return asparagus to hot pan, squeeze lemon juice over top. Fry with olive oil and a little butter, being careful not to overcook. Add kosher salt to taste. Serve immediately.

To make sauce, melt 2 tablespoons butter and whisk in lemon juice.
 
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