2 lives for 10 lemons...limoncello time baby!

So what does one do with a single tree producing such copious amounts of lemons? You can only stuff so many up a chickens butt for tasty roast chicken. No, you need something that uses great quantities of lemons. Being a frugal (cheap if you will) person I hate to toss anything away. Lemon Zest has so many uses, but face it that only addresses part of the lemon.

The answer my friend lies in Limoncello that Italian liqueur, digestif and a host of other names you want to call it. Unbelievably easy to make, time consuming but not difficult at all. And is uses a bunch of lemons. To make it more fun have someone over and make it a party. I had my old college pal Ruth666 over so she could help me use up the bounty and just have some fun in general.

Limoncello

• Zest of 10 lemons
• 4 c vodka

Use a tightly sealing jar and add the zest and vodka too it. Put in a cool dark place for 4 days. I use the floor of a hall closet for this step.

• 3 1/2 c water
• 2 1/2 c sugar

On the 5th day combine water and sugar in large pan, over high heat bring to a boil stirring until sugar is dissolved. Cook 5 minutes. Remove from heat and cool to room temperature. Add the vodka to the simple syrup in a tightly sealed jar and refrigerate 1 day.

On the 6th day pour the limoncello through a cheese cloth line strainer or sieve. Gather the cheese cloth and squeeze out as much liquid as you can. Toss out the zest solids and soiled cloth. Using fresh cheese cloth reline the strainer. Pour the limoncello through for the second time, discarding the cloth when done. It is very important to do the second straining through the cheese cloth if you are to have a clear limoncello at the end.

Zesting is about the longest and most time consuming part of the process.

End result is a bowl of nekkid lemons.

Zest and Vodka waiting for the final step.

Now what does one do with a dozen nekkid lemons? Can't toss 'em you make lemonade!

Simple Lemonade

• Juice of 10 lemons approx 2 cups
• 2 c sugar
• 6 c water

Add sugar and water to a large sauce pan. Stir until dissolved and bring to a boil. Cook 1 minute. Remove from heat and add lemon juice. Cover and cool to room temperature.

For a less acid lemonade add the juice when the syrup comes to a boil add the juice and bring back to a boil for one minute.

*variation, add 6-8 quarter sized coins of fresh sliced ginger for a Ginger Lemonade before bringing the syrup to a boil. Remove the coins after lemonade has cooled before serving.

Serve chilled over ice.

Puff Pastry enrobed Lemon Cheesecake

 

This is a spinoff the Cherry Cream Cheese Pie dessert I've written about here in the past.  Think a nice lemony cheesecake layer with a bit of tart curd swirled into it.  My wife declared it the best thing I've invented in a while. I have to agree.

I swear there are times I think I live in a grocery store horror movie.  Can you imagine a store not carrying lemon curd?  Easy fix either use Ina Garten's lemon curd recipe or your own, just have it at room temp when you are ready to pipe it onto the cheesecake filling.  If you are lazy, as I am at times, you can substitute lemon pie filling for the lemon curd.  Its just a bit sweeter than the lemon curds usually are.

Puff Pastry Enrobed Lemon Cheesecake

• 1 sheet frozen puff pasty (thawed)
• 1 8 oz package room temperature Cream Cheese
• zest of one lemon
• Juice of 1/2 lemon (about 2 tablespoons)
• Pinch of salt
• 1/2 c powdered sugar
• 1 egg (plus an extra for making an egg wash)
• 1 C lemon curd or lemon pie filling
• 2t turbinado sugar

Preheat oven to 425f.

In mixing bowl add cream cheese, zest, lemon juice, salt, powdered sugar and egg.  Beat until well incorporated and fluffy (about 3-4 minutes).

On floured cutting board place the puff pastry sheet and carefully unfold.  Lightly roll out until it is about 12" square.  Carefully move to a pie plate and gently tuck into the dish.  There will be corner hanging out, that is expected and planned.

Pour in the prepared cheesecake filling.  Fill the lemon curd into a piping bag or plastic "baggie" and pipe the curd onto the cheesecake layer in parallel lines.  With tooth pick swirl the curd around the cheesecake layer.

                                                 

Fold the flaps of puff pastry gently over the cheesecake layers.  Do not submerge, let the pastry just float on the cheesecake layer.

Make an egg wash with an egg and a tablespoon of water.  Brush the egg wash over the exposed pastry.  Sprinkle with turbinado sugar.

Place pie plate on a baking sheet and place in the preheated oven.  Bake 25-30 minutes until puffed and golden brown.  Place on wire rack to cool.  Serve room temperature.

I'm back bearing gifts - Lemon Bomb Dump Cake

 

 Its been a long while since I dusted off this password and shared something from my kitchen to yours.  A lots happened since I last blogged here the biggy of course was a move to League City TX and a whole 'nother style of cooking.  Southern Comfort is what I've been exploring the last couple of years.

The Lemon Bomb Dump Cake is just one of those comfort foods that Texas and the South are known for.  (BBQ is a whole nother story for another time).

Lemon Bomb Dump Cake

• 2, 21 oz cans lemon pie filling
• 1 boxed Lemon Cake Mix (I used Duncan Hines)
• 1 8 oz cream cheese - room temp
• 1 stick salted butter

Preheat oven to 350F

Lightly grease a 9 X 13 baking dish.  Spread evenly lemon pie filling into the bottom of baking dish.  Cut off marble sized nubs of cream cheese and dollop onto the pie filling.  Lightly spoon out cake mix over the pie filling cream cheese in one even layer.  Cut thin slices of butter and put on top of the cake mix.

Bake 50-60 minutes until golden brown.

A few notes.  If you don't want it as strong a lemon you can substitue out the cake mix for vanilla or yellow style cake mixes.  The cream cheese really needs to be soft as it is easier to cut off little nubs than the cold stuff.   The exception to the room temp is the butter, to get nice even slices you really need it refrigerator cold.

Stay tuned for future installments...fraz

 

Cheesy Baked Shrimp

I got this idea from the Barefoot Contessa, didn't have the recipe, and just as well as half her ingredients I couldn't find here in the SGV.  27 kinds of bok choy at one store, but not a single bulb of fresh fennel.  After a morning of searching I gave up and went for substitutions.

Cheese and shrimp or any seafood for that matter combined is considered heresy in Italian cookery, but this isn't Italian so I'm not gonna fret about it.  It sounded tasty unlike Mrs Goldberg's "Shrimp Parm".

I was able to find the Feta that is called for in this recipe.  I know this is a polarizing cheese, a reasonable swap out would be coarse grated Parmesan.  The point is you want the salty goodness of the cheese to compliment the naturally salty taste of the shrimp not drown it in gooey cheese.

Another hard to find ingredient can be Pernod. Its an anise based liquor with an herbal nose to it.  Not whack you in the face hard anise, but subtle and herby.  Quite tasty and no kitchen doing French cookery should be without it. Ask your local Liqour Store to order you a bottle, thats what I did.  If you don't like this...sub in Absinthe...still herby but no subtle anise flavor.

I use canned tomatoes as they are always available and tasty.  However, don't season with salt and pepper until you've added them and tasted.  The amount of salt varies wildly between brands and its best to season with them in place.   You can always add salt, but you can't take it away.

I used a Pinot Gris in the cooking because I like the taste and it goes well with Seafood in general.  Add it bit too cooking and it livens up the dish and compliments your wine pairing even better.  Actually any dry white wine will work so grab your favorite and swap to your hearts content.

Cheesy Baked Shrimp

• 2 lbs 21-25 Count Shrimp, cleaned and deveined
• 1 medium onion coarse chopped
• 4 cloves garlic minced
• 1 stalk celery thinly sliced
• 1 14.5 oz can diced tomatoes
• 1/2 t dried marjoram
• 1/2 C Pinot Gris
• 2 T Pernod
• Salt
• Pepper
• 8 oz crumbled Feta cheese
• 1 C Panko Bread crumbs
• zest of one lemon
• juice of one lemon
• 2 T olive oil
• Baguette for dipping

Preheat  oven to 350F
Place 4, 16 oz (2 Cup) ramekins on a baking sheet

In a medium saute pan add enough olive oil to lightly coat bottom and place pan on medium heat.  Add onion and celery and cook until soft and translucent, about 5-8 minutes.  Add garlic and cook 1 minute longer until fragrant.  Add wine to deglaze pan, cook one minute.

Add tomatoes with juice to pan. Add Marjoram. Stir to combine. Taste and season with salt and pepper. Reduce heat and simmer 10 minutes.  Remove from heat and stir in Pernod.

Divide the sauce equally among the 4 ramekins.  Take 1/3 of the shrimp and divide equally among the ramekins arranging carefully in a single layer.

Take 1/2 the cheese and divide it equally among the ramekins on top of the shrimp.

Take another 1/3 of the shrimp and divide them equally in a single layer into the ramekins.  Top with remaining Feta cheese split between the 4 ramekins.

Take remaining shrimp and arrange in the ramekins in a single layer.  Sprinkle the lemon juice evenly over the ramekins.

Combine panko bread crumbs, pinch of salt and lemon zest to evenly distribute.  Add olive oil and toss until combined.  

Divide bread crumbs and sprinkle evenly over the ramekins.  Place in oven and bake 15 minutes.

Serve hot with a baguette for dipping in the juices and a simple green salad on the side.

Shrimp evenly and artfully arrange ensures they cook evenly and your layers are even as well.

Harissa Lemon Shrimp

I'm a fan of spicy food. I'm a fan of trying new stuff. This was a home run without trying.

Harissa Mina is a wonderfully spicy Moroccan chili, pepper and spice blend. I've seen it used a lot of times on the Food Network as an ingredient in marinades or as a condiment.  I used it in the former for this recipe.

Harissa Lemon Shrimp

• 2 lbs 16/20 Shrimp, peeled and deviened
• 1/4 c lemon juice
• zest of one lemon
• 1/4 c Harissa
• 1/4 c olive oil
• 1 T dried Thyme

Clean shrimp and arrange on skewers.  Lay in in non reactive dish.

Combine lemon juice, zest, Harissa and oilve oil.  Pour over shrimp.  Turn to coat evenly.  Marinate for 30 minutes.

Grill over gas or charcoal grill on medium high heat.  Place shrimp skewers on grill.  Grill 2-3 minutes, turn over and grill additional 2-3 minutes until bright pink and opaque through out.

Limoncello Marinated Fruit....pic in action to follow

My twist on the California dream includes citrus trees in the back yard. Had to do it and now I have a bounty of fruit.

Lemons, Meyer Lemons to be exact is among my many plantings. What to do with the bounty? Aside from the obvious "make lemonade" I make limoncello. Hands down the best Limoncello recipe belongs to Mario Batali of "Molto Mario" fame from FoodTV. The link to the recipe is HERE. The lemons left after the zesting of the lemons is ample for making Plus Perfect Lemonade...nothing wasted here!

The stuff is amazing. Straight up it will knock your socks off and get you twisted toot suite as it involves nearly 50% vodka. Good stuff. Cut it 50/50 with Ginger Ale or Sparkling Water and you have quite the refreshing cocktail for the patio on a warm summers day. After that you still will have plenty left over for other uses.

My favorite other use is to take seasonal fresh fruit and cover it with the limoncello and let it marinate for a few hours before serving. The fruit juices macerate (how's that for a $5 buck word) in with the limoncello and you have a dessert topping perfect for ice cream or pound cake. The former is my entry in the dessert category for tonight's Iron Chef night in my 'hood.

Strawberry Lemonade Fruit Spread

As a little kid we lived in the UP of Michigan, yes, I am born a "yooper" and quite proud of it. Every summer at the end of July into early August the strawberry's ripened on the farms north of us along Lake Superior around Calument, Houghton over to Ontanogon. My grandparents living in Minnesota would come for a short visit and it ended with strawberry picking. We'd fill the trunk of his old Galaxy Sedan with Berry's, we'd fill the back of our old Country Squire Wagon with berry's and head home. Other than a picnic lunch along Lake Superior we'd just pick berry's for what seemed an eternity (I was 5 at the time so who remembers how long we really were there).

Even after we moved to MO my grandparents for years made the drive to the UP for berry picking. When I was in high school I went along for the ride one day. From Ely to Houghton was some 8 hours of driving, 328 Miles. My grandparents were in their 70's at the time and I had just started driving, I was sent to go along in case Grandpa got tired and needed help driving back. Didn't happen. We left at 1AM and got to town for breakfast around 9. By 10 we were in the fields and started picking berry's. Breaking long enough to enjoy sandwiches Grams packed then back to the picking. By 3 PM we were on the road home and back by 10PM that night. Grandpa drove the whole thing, which was fun as his ancient 68 Galaxy had neither power steering nor power brakes and I don't think I was up to manhandling a car like that then (I was still a runt at 16).

Enough of the diversions and back to the point of this post. Fresh Strawberry Jams were always a big deal growing up. My Mom and Grandmother would make dozens of jars of jam from all those flats. Some would be simply sliced and frozen for shortcake right way, others would be frozen for shortcake in the winter.

Both of my Grandmothers were always cooking up small batches of jam. Living in Northern Minnesota they always were out in the woods picking little batches of berries for eating fresh, baking pies or simply making small batches of spreads. You haven't lived until you have had real wild strawberry, raspberry or blueberry fruit spreads. Nothing comes close in the store to the intense flavor they have.

In So Cal by the time July rolls around we are a few months past peak berry season. The stores have cheap flats of strawberry that are so ripe if you don't use in a day or so they start getting mushy and soft. Those over-ripe berries according to my Mom is what is perfect for making jam and spreads.

I didn't have enough for a full batch today, but I do remember watching my Grandmothers make small batches and it is really easy to do. If you can boil water you can make your own fruit spread, it is that easy. I use lemon juice for small batches as it contains the natural jelling agent pectin to help it set. I also use the peel to up the lemon quotient...more like strawberry lemonade than plain strawberry jam.

Strawberry Lemonade Fruit Spread

1 1/2 lb strawberry, halved
1/2 c sugar
1/4 corn syrup
2 T water
1 small lemon - zested and juiced.

Put the first four ingredients into a heavy, wide sauce pot. It must be heavy to prevent scorching and wide enough to evaporate off the moisture. Zest the lemon with a rasp and add to the strawberry mixture. Slowly bring to a boil over medium heat. Stir occasionally. Reduce heat to low simmer for 5 minutes. Use a potato masher or similar to mash down the berry's to the consistency you like, I use very light mashing as I like to see big chunks of fruit in the spread.

Simmer for 15-20 minutes until the berry mixture is reduced by 1/3 - 1/2 and starting to thicken. Add lemon juice and stir in well. Using a spoon carefully skim off as much of the foam as possible.

Pour the fruit spread into a sterilized jar and seal lid. When lid "pops" you know it is sealed and you can put away into fridge to let it set at least 24 hours before using . This makes about 2 cups which is a nice use for left over fruit.

Slow simmer to reduce, stir carefully so you don't coat the sides and have scorching.
For gawds sake...save the foam, that fruit scum is great on wonder bread!
Everything needs to be sterile for storing. Boil the funnel, jar, lid and ring for at least 5 minutes before filling. Everything needs to be hot when being filled to prevent contamination.

Lemon Pound Cake

Continuing with the "all things lemon" theme of the last few posts today's entry is Lemon Pound Cakes based on a recipe for Orange Pound Cake from Barefoot Contessa, Ina Garten. (She and Paula Deen are just about my favorites for baking as it "all starts with a stick of butter"). Since I still have some 200 Meyer lemons ripening I convert a lot of things to lemons these days.

Just wait am only a couple of weeks away from grapefruits. I may have to start bagging them and handing them to the fruit sellers at the offramps and let them make some free money whilst disposing of my bounty.

Lemon Pound Cake

• 2 sticks butter at room temperature
• 2 c sugar
• 4 extra large eggs at room temperature
• 1/3 c grated lemon zest (about 8 large lemons)
• 3 c all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1 t kosher salt
• 1/4 c fresh squeezed lemon juice
• 3/4 c buttermilk at room temperature
• 1 t pure vanilla extract

Simple Syrup

• 1/2 c fresh squeezed lemon juice
• 1/2 c sugar

Icing

• 1 c powdered sugar
• 1 1/2 t fresh squeezed lemon juice

Grease and flour two loaf pans. Line bottoms and drape 2 sides with parchment paper. Preheat oven to 350F. Cream butter and sugar, beat 5 minutes until very light and fluffy. Add eggs one at a time and beat well with each addition. Fold in lemon zest.

Combine Dry ingredients and sift into seperate bowl. Combine wet ingredients. Add 1/3 of flour and beat well. Add 1/2 wet ingredients beat well. Add next 1/3 flour and beat well. Add remaining liquid and beat in well. Add the last of the flour and beat well.

Divide batter between loaf pans. Smooth tops. Bake center oven for 45 - 60 minutes until toothpick comes out dry.

While baking prepare simple syrup by bringing juice and sugar to a boil stirring until sugar is dissolved. Remove from heat and cool.

When cakes are done remove from oven and cool in pan for 10 minutes. At the end of the 19 minutes the cakes will be quite warm , remove them by loosening the sides and pulling parchment paper putting cake on a wire rack. Spoon over each cake 1/2 of the lemon syrup.

When cake is cooled make the glaze by whisking in lemon juice to the powdered sugar. Add additional lemon juice by drop full until it is a runny consistency. Spoon the glaze over cake until the top is covered and it begins to run down the sides of the cake.

Enjoy one, pass the other on to a friend. That's what us folks with fruit trees do. A lot.

Lemon and 40 clove Garlic Roast Chicken...stuff them up its butt!

Continuing with all things lemon here is a twist on roast chicken. I used a lot of whole peeled garlic and included lemons in the pan itself to get a nice citrus tang to the pan juices. Definitely is tart but still very tasty.

Lemon and 40 Clove Garlic Roast Chicken

• 2 roasting chickens, about 5-6 lbs each
• 8 lemons
• 4 cloves garlic
• 2 T thyme
• 2 c cubed carrots
• 4-5 medium white potatoes quartered
• salt, pepper
• olive oil
• 1/2 - 1 c water, white wine or broth

Preheat oven to 425. Wash and clean the chickens. Dry them. With cut one lemon into 4 slices. Remaining lemons cut in half.

For each chicken: Salt and pepper the inside of the chicken. Sprinkle in approx 1 t thyme. Add 3-4 lemon halves and 6 cloves of garlic. Slip fingers between skin and breast meat. Insert 2 lemons and 2 cloves garlic on each breast of the chicken. Fold wings under, truss and tie legs together. Lightly oil the chicken with the olive oil. Salt and Pepper the top and bottom of chicken. Sprinkle remaining thyme over the two chickens.

Place the celery stalks in the center of large roasting pan. Place chickens on top of the celery. Add remaining lemons, cut side down around the chickens. Put in the oven and roast for 15 minutes.

Toss remaining cloves of garlic, carrots and potatoes with 1T olive oil. Add 1 t sea salt and fresh cracked pepper to taste. At the end of the 15 minutes remove the roasting pan. Add the vegie mix around the chickens. Insert thermometer or oven probe to the thickest leg of the largest chicken.

Lower oven to 325. Roast until thermometer reaches 170. Baste as needed if your pan starts to dry out. (The potatoes soak up a lot of pan juices so you do need to monitor).

At the end of the cooking time remove the chickens and put on platter, tenting to let stand 10-15 minutes. Spoon out the vegies and put in serving bowl. Add additional broth to pan juices and a thickener to make a gravy.

Roast Chicken

Simple roast chicken, how hard can that be? Never did one in all they years I have been cooking. (Mostly because I am not a fan of chicken but do it to appease the fam). I have done more than a few turkey's but this was new territory. A quick search of Food TV and I found a couple that I could use as a reference point for a recipe I would call my own.

The recipe:
Simple Roast Chicken
2 approx 4 lb roasting hens
3 lemons
1 head of garlic
large carrot
2 T dried thyme
salt
pepper
4 large sprigs of fresh sage

For Herb butter:
about 3/4 stick butter at room temp.
1 t dry thyme
1 t dry basil
1 T dry parsley
1 T fresh chopped garlic
Mix and set aside while preparing the chickens

Clean out the chicken off the various body parts. Rinse inside and out with cold water. Pat dry.

Slice one lemon into 4 thin slices. Slice the other two lemons in half.

Generously salt and pepper each cavity. Add dry Thyme. Split carrot and put 1 piece in each cavity. Crush the garlic cloves, divide between each chicken. Stuff the lemon halves into each cavity. Slip fingers between breasts and the skin. Slip one slice of lemon into each slit so that each breast has a lemon slice centered in it. The resulting bulges will make the chicken look like some sort of mutant gas mask...you want it that way. Tuck one sprig of the fresh sage into each chicken.

Tuck and fold wings under the chicken. Wrap a string under the wings and then pull towards the legs. Wrap one end around a leg then draw legs together and tie to secure.

Rub chicken with the herb butter. Arrange the remaining sage leaves on top of the chicken. Salt and Pepper.

Bake at 400 until meat thermometer in thickest part of the thigh reads 165F. I use a convection roast with thermometer probe to help take the guess work out and getter a better browned and crisped skin. It should take about 1 1/2 hours to get it to that temp. Check that juices run clear before removing from oven.

All trussed up and ready to go. See...with the lemon slices under the skin it does look like a WWII gas mask!

There we go all done, thank gawd for non-stick roasters and racks. I swear if I didn't have that option I would rarely roast as with regular pans it is just a pain to get them all clean. I do two chickens at once as that way I get one for dinner tonight and another for dinner later in the week when I am way to busy to do much more than a quick reheat.