LEMON LOAF: THE BEST RECIPE EVER!!!
A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
- In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
- Add lemon juice (the batter will curdle).
- Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
- If using add-ins, combine gently at this point.
- Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
- Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g
HOMEMADE LEMON MARMALADE
This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.
Provided by Peggy Trowbridge Filippone
Categories Brunch Breakfast Snack Jam / Jelly
Time 5h55m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
- With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
- Cut peeled lemons crosswise into 1/4-inch-thick slices.
- In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
- Place lemon mixture over high heat and bring to a boil, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
- Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
- Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
- Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
- Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
- Wipe jar rims clean. Seal with lids and bands.
- Process jars in a boiling water bath for 15 minutes.
- Cool jars on a wire rack. Label and store in a cool, dry place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g
BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON
This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
- In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
- Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
- Eat the salmon with a spoonful of sauce and a squeeze of the lemon.
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- If you wish to freeze lemon slices: rinse, pat dry and slice whole lemons into rings. Arrange them on a parchment or plastic wrap-lined baking sheet and freeze. Once frozen, transfer the slices to a freezer safe bag and freeze up to 3 months.
- Before juicing remaining lemons, zest them. Be sure to remove only Zest (yellow outer skin) and not the bitter white pith beneath. Transfer zest to a freezer safe container or a mason jar with lid (loosely packed). Scoop it out and use in any recipe that calls for lemon zest.
- Cut zested lemons in half and use a lemon juicer to squeeze out the juice. Store fresh juice in refrigerator up to 2 weeks.
- Pour lemon juice into an ice tray and freeze. Once frozen, ice cubes can be transferred to freezer safe ziploc bag and stored in the freezer up to 3 months.
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- Lemon Doughnuts. Hubba, hubba. The springiest baked doughnuts of all time employ juice in both batter and glaze, plus a flurry of chopped pistachios. Pale gold and pale green and delicious all over, they are spring in edible form.
- Meyer Lemon French Toast. When was the last time you tried Meyer lemon? (Never? Goodness gracious, let us help you remedy that.) The California beauties have a delicate, floral sweetness as different from a traditional lemon as, er, an apple is from an orange.
- Lemon Curd. Accustomed to just purchasing lemon curd in tiny little jars? We get the appeal, but why not make your own every once in a while? It takes 30 minutes, it’s delicious, and you can jar it up and put a ribbon on it yourself!
- Lemon Meringue Pie with Gingersnap Crust. There are desserts, and then there are desserts: the showstoppers that make people squeal when you bring them out to the table.
- Lemon Chiffon Pie. Good grief. Though it’s a fool’s errand to try to choose a favorite lemon recipe, you’ve got to admit that this stunner certainly gives the competition a run for its money.
- Lemon Risotto. As is true of pasta dishes, a spritz of citrus is almost always welcome in risotto. We are quite fond of this springy number, replete with fresh Parmesan, leeks and asparagus.
- Pork Chops With Meyer Lemon. Center cut bone-in pork chops, meaty and unctuous, meet their perfect foil in sprightly Meyer lemon here. You need acidity to cut through fat, and when it’s as delicately flavored as Meyer lemon is, all the better.
- Salmon With Lemon and Fennel. Isn’t the sight of salmon without lemon a terribly sad sight? We are always happy to see it sliced or quartered on the table, but this roasted fennel-salmon dish is next-level.
- Artichoke and Lemon Fritto Misto. Fried artichokes. Fried lemons. (Are you still with us? Do you need some smelling salts?) Is there anything better with which to start a meal?
- Lemon Verbena Lemonade. Mix up your usual lemonade if you like, sure, or mix it up this year by swapping in lemon verbena leaves. Floral and citrusy at once, they’re just the thing to make your rockabilly porch summer lemonade just a touch more unique.
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- Chicken With Preserved Lemon and Olives. Chicken with preserved lemon and olives is perhaps the most popular of Moroccan dishes which use preserved lemons.
- Lamb or Beef With Preserved Lemon and Olives. Surprisingly easy to make, lamb with preserved lemon and olives may be prepared with lamb, beef, or goat meat.
- Moroccan Fish Tagine. Use fresh or preserved lemon in this traditional fish and veggie tagine. A Moroccan marinade called chermoula adds plenty of flavors, but you can make things a bit fiery by adding cayenne or chili pepper.
- Moroccan Cauliflower. Moroccan spices and preserved lemon transform a head of cauliflower into an exciting side dish full of flavor and color. You might also consider offering it as a light vegetarian entree.
- Moroccan Artichoke Salad. Artichoke hearts and bottoms are a favorite vegetable while in season during winter months. For this Moroccan artichoke salad, they're simmered in a tangy sauce with Moroccan spices, garlic, and preserved lemon.
- Cooked Salad With Preserved Lemon and Olives. Mallow is a plentiful green in Morocco, but if it's not available in your area you can make this mallow salad with spinach or a mix of greens.
- Salade Mechouia. Roasted pepper and tomato salad is a popular offering in homes, restaurants and roadside grills. It can be eaten as a dip or used as a sandwich filler along with meats.
- Beef or Lamb Tagine With Carrots. Zesty seasoning and tangy preserved lemons contrast perfectly with the natural sweetness of carrots in this beef or lamb tagine.
- Lamb With Cabbage. Cabbage may not make it onto your shopping list most weeks, but do give this dish of lamb with cabbage a try. It's a surprisingly delicious way to prepare this vitamin-C abundant vegetable.
- Lamb or Beef Tagine With Cardoons. Although many Americans have never tried cardoons, in Morocco they're quite popular, particularly when prepared in this classic tagine recipe with preserved lemons and olives.
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