Lemon Puree Recipes

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LEMONGRASS PASTE



Lemongrass Paste image

I've found a wonderful discovery...lemongrass! The herb can be purchased at your local plant nursery so as to easily grow your own supply. The lemony flavor is wonderful used in Asian dishes, in marinades, curries, stir frys, soups, etc. Check out the additions and add modestly. I can't say it enough, not all marinades contain salt, so season with salt your chicken/pork/lamb/beef/shrimp, etc. before cooking. Marinade at least 2 hours or overnight.

Provided by gailanng

Categories     Asian

Time 10m

Yield 1/4 cup

Number Of Ingredients 10

2 teaspoons extra-virgin olive oil
2 large shallots, finely chopped
1 tablespoon freshly grated ginger
4 -5 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
fresh galangal root (half galangal half ginger)
turmeric (pinch)
chili pepper (Thai, jalapeno, etc.)
kaffir lime leaf (about 4 finely sliced with hard ribs removed)
palm sugar, white sugar, brown sugar (pinch to taste and enhances entire mix well)

Steps:

  • Blend all of the ingredients in a blender or food processor until very smooth and finely textured, 2 to 3 minutes. Can, also, be pounded with mortar and pestle. Keep refrigerated.
  • Note 1: If you are using the pestle and mortar, start off with the hard to grind ingredients like the lemongrass, the kaffir lime leaves and the galangal.
  • Note 2: If you are using a food processor, put the easiest-to-grind ingredients in first. The liquid that forms will help to process the other harder-to-blend ingredients.
  • Note 3: The additon of a couple teaspoons water may encourage easier mixing and will not affect the final product.

LEMON PUREE



Lemon Puree image

Prepare this Lemon Puree recipe for David Chang's Pan-Fried Soft-Shell Crab dish.

Provided by Martha Stewart

Yield Makes 1 cup

Number Of Ingredients 3

1 1/4 cups sugar
2/3 cup freshly grated lemon zest (from about 12 lemons)
1 1/2 cups lemon flesh, peel pith, and seeds removed (from about 5 lemons)

Steps:

  • Place sugar and 2 1/8 cups water in a pressure cooker; heat over low heat and cook, stirring, to dissolve sugar. Add lemon zest and flesh to pressure cooker and cover. Bring to 15 PSI (or 2nd ring on most cookers).
  • Once pressure is reached, set a timer for 35 minutes; reduce heat to maintain pressure. Do not overpressure. Swirl contents periodically to avoid burning. Strain to remove any seeds.
  • Transfer zest and flesh to the jar of a blender; add 3/4 cup liquid and puree until smooth. Let cool completely before using.

LEMONY CHICKPEA PUREE



Lemony Chickpea Puree image

Provided by Tyler Florence

Categories     appetizer

Time 1h20m

Yield 4 cups

Number Of Ingredients 7

1 cup dried chickpeas, soaked overnight
Kosher salt and freshly ground black pepper
2 cloves garlic, 2 smashed and 2 left whole without paper
1 to 2 bay leaves
1/2 cup extra-virgin olive oil, plus more as needed
1 lemon, zested and juiced
Chopped parsley, for garnish

Steps:

  • Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches. Add salt and pepper, to taste, smashed garlic cloves and the bay leaves and bring to a boil. Reduce heat and simmer beans until tender, about 45 minutes to 1 hour. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaves and discard.
  • Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, whole garlic, and salt and pepper, to taste. Process until smooth; add some of the reserved cooking liquid to thin if, needed. Serve as a base to grilled marinated lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

PURéED POTATOES WITH LEMON



Puréed Potatoes With Lemon image

Lemon isn't a classic seasoning for mashed potatoes, but butter makes an excellent go-between. This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book "Modern Comfort Food" with The Times, likes to perfect for home cooks. Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

Provided by Julia Moskin

Categories     vegetables, side dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 5

2 1/2 pounds large Yukon Gold potatoes
Kosher salt and freshly ground black pepper
1 cup cold unsalted butter (2 sticks)
1 cup whole milk
1 tablespoon grated lemon zest (from 2 lemons)

Steps:

  • Peel the potatoes and cut them into 1 1/2- to 2-inch chunks. Place the potatoes in a large saucepan and add enough water to cover by 1 inch. Add 2 tablespoons salt, cover and bring to a boil over high.
  • Uncover, lower the heat to a simmer and cook until the potatoes are very tender when pierced with a small paring knife, about 15 minutes. Drain and set aside.
  • Meanwhile, cut the butter in 1/2-inch dice and put it back in the refrigerator.
  • After the potatoes are drained, pour the milk into a small saucepan and heat over low just until it simmers. Turn off the heat.
  • Place a food mill fitted with the finest blade on top of the large saucepan. Process the potatoes into the pan. (Alternately, use a ricer or potato masher, making sure the potatoes are very smooth before proceeding.)
  • With the heat on low, vigorously whisk the cold butter into the potatoes several bits at a time, waiting for each addition to be incorporated before adding more butter.
  • Once all the butter has been integrated, slowly whisk in enough of the hot milk to make the potatoes the desired consistency, creamy but still thick. Add 2 teaspoons salt and 1 teaspoon pepper. Whisk in the lemon zest, reserving some for garnish, if desired. Season to taste, and serve hot. Sprinkle with reserved lemon zest just before serving.

PRESERVED LEMONS



Preserved Lemons image

Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.

Provided by THOMASSHERBOURNE

Categories     100+ Everyday Cooking Recipes

Time P7DT15m

Yield 32

Number Of Ingredients 4

4 large lemons, cut into 8 wedges each
¾ cup kosher salt
1 cup lemon juice
¾ cup olive oil

Steps:

  • Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  • To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g

LEMON MOUSSE WITH BOYSENBERRY PURéE



Lemon Mousse with Boysenberry Purée image

Categories     Milk/Cream     Berry     Egg     Dessert     Cocktail Party     Lemon     Spring     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

3/4 cup plus 6 tablespoons sugar
4 large eggs
4 large egg yolks
1 cup fresh lemon juice
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter
3/4 cup frozen boysenberries, thawed, drained
1 3/4 cups chilled whipping cream
Fresh boysenberries (optional)

Steps:

  • Whisk 3/4 cup plus 2 tablespoons sugar, eggs and yolks in medium stainless steel bowl to blend. Bring lemon juice and butter to boil in heavy small saucepan. Gradually whisk hot lemon mixture into egg mixture. {Step One} Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until beginning to thicken and thermometer inserted into mixture registers 160-F, about 4 minutes. Transfer curd to small bowl. Press plastic wrap onto surface of curd; refrigerate until cold.
  • Puree thawed boysenberries and 4 tablespoons sugar in blender. Strain into medium bowl to remove seeds; discard seeds. (Curd and puree can be made 1 day ahead. Cover puree; chill curd and puree.)
  • Using electric mixer, beat cream in large bowl until soft peaks form. Transfer 3/4 cup whipped cream to small bowl and reserve. {Step Two} Fold 1 cup curd into whipped cream to make mousse; reserve remaining curd. Spoon mousse into pastry bag fitted with large plain tip.
  • Spoon 1 tablespoon berry puree into bottom of each of 6 Champagne flutes or 6- to 8-ounce wineglasses. Pipe 3/4-inch-thick layer of mousse over puree and top with generous 1 tablespoon reserved curd. Repeat layering with mousse and curd. Top with reserved whipped cream. (Can be made 8 hours ahead. Cover and refrigerate.) Garnish with fresh boysenberries, if desired.

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