Archive for lemon

A: Cordial for real!

Posted in Uncategorized with tags , on January 20, 2009 by gluttondressedaslamb

In the middle of packing for our Christmas break, sorting out last minute end-of-term stuff for work and packing up the house to be painted, I’d nearly completely forgot about the very generous pile of lemons on my dining table just begging to be used!
What does one do with nearly 30 lemons? Do I chuck them all in the fridge and hope they survive the 3 weeks that we ‘re away, or do I make a ridiculous amount of cakes and slices that will only cost more money, time and effort than they are worth? I didn’t want to make anything the required too many extra ingredients and I didn’t really have the time to soak the lemons for preserving. What to do, what to do?
Enter: Belinda Jeffrey to the rescue!
I spotted her recipe for homemade limoncello in a magazine a while back, and the fact that I am the proud owner of 2 2l preserving jars– made it the perfect recipe to write off 24 lemons. The liqueur isn’t ready just yet, but when they are I shall be certain to provide lots of photos and the recipe.
Since the limoncello only called for the lemon peel, I opted to turn the juice from the remaining lemons into good old-fashioned cordial. Most recipes for cordial call for tartaric and citric acid. Seeing how I was pressed for time and couldn’t find either in my supermarket, I decided to take my chances and make one without. The recipe is simply:

lemon-cordial1 part sugar syrup (I make mine strong, from 2 parts sugar and 1 part water over low heat until all the sugar dissolves)
1 part lemon juice (obviously this depends on how sour your lemons are and how sweet you like your cordial)

Voila! Store in bottles/jars and keep in the fridge. We ended up with about 3 litres of cordial, most of which we gave away. It should keep for about 1 month, although in the heat of summer ours was gobbled up in 2 days!

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A: How do I love thee? Lemon count the ways…

Posted in Muffins with tags , , on August 16, 2008 by gluttondressedaslamb

Don’t you think for one second that I have forgotten my beloved citrus delights. If anything, the house if bursting at the seams with all manner of lemon wonders. (Man is still adamant that his life is made no better by this seasonal barrage of sunburst-yellow.)

One of my all-time favourite muffin combinations has got to be lemon-raspberry. Actually, I suspect this has more to do with the raspberry and less to do with the lemon. Regardless, decided to make a batch of minis with my growing bounty of lemons.

Have bastardized a number of lemon-cake/muffin recipes over the years and I currently am quite happy with this one.

Lemon and raspberry muffins

Ingredients:

115g butter, softened

225g sugar

4 eggs, beaten

225g plain flour, whisked with 2 1/2 tsp baking powder

130ml milk

1tsp vanilla essence

juice and zest of 1 lemon

1 cup of frozen raspberries (I tend to add more)

Method:

Heat the over to 180C, line 12 muffin cups or 24 mini-muffin cups.

Combine the lemon juice with the milk and leave for 10 minutes (or just use 150ml buttermilk plus lemon zest).

Cream butter and sugar until pale and fluffy. Add the eggs gradually, beating well after each addition.

Add flour mixture and fold in using a spatula.

Fold in milk, zest, vanilla and frozen raspberries.

Fill muffin cups 3/4 full and bake for 15-20 minutes.

I would include a photo of the finished product but a large proportion of the muffins mysterious disappeared while they were cooling and I was so caught up in saving the rest from my ravenous manrat (who claims to abhor the dreaded lemon) that I forgot to take a snap. 😦

Bandwagon

Posted in Cakes with tags , , on July 29, 2008 by gluttondressedaslamb

A’s been going as wild with her lemony posts, as she has making all sorts of lemon produce. Which is sort of seasonal- winter lemons, summer berries…. its an exciting continuous madness!

I haven’t quite encounterd a lemon glut as yet- my modest eureka tree is only in its first year of fruiting. But with all the great dreams I have for it, I wanted to marry my great expectations with a great memory of this fantastic self-saucing lemon pudding I made ages ago.

I dug out my old fashioned favourites cookbook and found (eureka!) a recipe for an old fashioned (what else!) lemon pudding. And you know how some people have this absolute fear of making souffles, and rate the souffle-making-trauma as poorly as cooking rice?

The lemon surprise that did

My lemon pudding had even greater ambitions and wanted to be a souffle!!!! HUH!!!

Ah…. the quest continues….

A: I see lemons… they don’t know they’re lemons… they’re everywhere!!!

Posted in Jams and Butters with tags on July 2, 2008 by gluttondressedaslamb

Meyer lemons have arrived and I couldn’t be happier!!! Manrat has developed a fierce aversion to all things lemony since I started my mad citrus obsession years ago. MORE FOR ME!!!

So, what’s brewing in that pot, you may ask?

It’s my no-fail, super-tangy, super-lemony, super not-too-sweet-not-too-bland….. LEMON BUTTER!!! No need for double boilers or vigilant stirring. I’ve been doing this one for a while now and this recipe is also one I can recite be heart. Here goes:

Lemon butter

250g butter

500g sugar

zest and juice of 6 Meyer lemons (which yield a lot of juice so if you’re using any other type of lemon you might want to use 8-9 instead, and increase the amount of sugar too as Meyer lemons are a sweeter variety and tend not to need too much sugar)

9 eggs, lightly beaten

Reserve zest in a bowl while you make the butter. Ah, Microplane heaven…

Combine all other ingredients in a heavy based saucepan (very important), put the lid on and put on a low heat. There’s no real need to stir until the butter melts, after that whisk it every 2-3 minutes or so until it thickens to a typically curd-y consistency.

Pass the lemon butter through a sieve into the zest and stir well. (This gets rid of any lumps or curdled egg-bits.)

The sieve saves you from worrying about lumps and cooked egg bits.

Bottle and enjoy! (Keeps for about 3 weeks in the fridge)

If you make it properly, your lemon butter might even do a trick or 2 for you! 😉

A: I scream, you scream we all scream!!!

Posted in ice-cream with tags , on June 28, 2008 by gluttondressedaslamb

The lemon glut is growing, especially with me having procured more free lemons from my butcher! What with the price of eggs and butter growing exponentially as I type this post, I decided to make a dead easy lemon ice-cream from NL’s How to Eat (also on her website here).

Lemon season is gratifying for all sorts of reasons, one of which is the ultimate pleasure of watching minuscule shards of zest fall from my Microplane into the mixing bowl. Ah, if only the cavemen could see us now.

The recipe is so simple I could recite it by heart.

Combine zest and juice of 3 lemons with 170g icing sugar. Leave for 30 minutes for flavours to develop.

Whisk 420ml thick cream with 3 tablespoons ice-cold water until soft peaks form. Whisk in lemon juice mixture until well-combined.

Freeze.

Eat!

A: Buttermilk madness

Posted in Muffins with tags , , , , , on June 28, 2008 by gluttondressedaslamb

I adore baking with buttermilk, and have in my recipe collection a decent repertoire of muffins and cakes that call for buttermilk. Unfortunately, buttermilk once opened tends to spoil quickly (yes, even in the fountain of youth I affectionately refer to as Fridge). My local supermarket sells buttermilk in 1l quantities, where the average cake/muffin recipe uses 1/2-1 cup of buttermilk, which always results in the onslaught of buttermilk baking in a quest to use up every last drop of this milky ambrosia. More often than not I call on an old favourite of mine- a basic muffin recipe that doesn’t require the Kitchenaid (much as I adore my empire red powerhouse), just 2 bowls and a spatula.

cooling muffins

This time I split the basic mix in 2 and did a raspberry and white chocolate, as well as a lemon and poppyseed batch. I must say the raspberry and white chocolate combination is a hard one to beat!

Basic muffin mix

2 cups plain flour (or 1 1/2 cups plain and 1/2 wholemeal)

1 tbsp baking powder

1 tsp baking soda

1/4 cup caster sugar

1/2 tsp salt

1 egg

1 1/2 cups buttermilk

3 tbsp melted butter

Combine all the dry ingredients in a large bowl and whisk well.

Combine all the wet ingredients and whisk well.

Add wet to dry and mix gently with a spatula.

Add fruit/nuts/ chocolate chips (see tried and tested additions, below).

Bake at 190C for 20-25 minutes. Makes 12.

Tried and tested additions (no fixed quantities here, just add ingredients until it looks right!)

Raspberry and white chocolate

Strawberry and lemon zest, followed by drenching it in lemon syrup (equal proportions lemon juice and sugar, boiled till sugar dissolves)

Chocolate chocolate chip (substitute 1/2 cup flour for cocoa, add milk and dark chocolate chips)

Lemon and poppyseed- zest in mix, drenched in lemon syrup or topped with lemon butter after.

The list is endless!!!

A beautiful light crumb, thanks to the buttermilk no doubt. Enjoy!

A: Lemon season is officially upon us!!!

Posted in Uncategorized with tags , on June 26, 2008 by gluttondressedaslamb

lemons

Bring on the Meyer lemons, Eurekas, limes that look like lemons, limes that look like lemons but taste decidedly like limes, Lisbon lemons,, big ones, little ones, bumpy ones, smooth ones yay!

I have a new lemon lady- she inherited a small orchard when she and her husband bought a place down south and it’s awash with all sorts of goodies! Not Meyer lemons (my ultimate favourite) but lemons nonetheless. (And persimmons and chestnuts and much more to come!)

Have done 1 jar of preserved lemons and lots of lemon butter but not much else as yet.

WATCH THIS SPACE FOR MORE LEMON MADNESS!!!