When Life Gives You Lemons, Make ....
Several people in SCOV have lemons trees and there are a LOT more lemons on one tree than a single household can use. That means even those people that DON'T have trees can usually get plenty of lemons from those that do. So our monthly challenge theme for February was to make things with the abundant lemon crop!
Here are the things our club members made:
Several people in SCOV have lemons trees and there are a LOT more lemons on one tree than a single household can use. That means even those people that DON'T have trees can usually get plenty of lemons from those that do. So our monthly challenge theme for February was to make things with the abundant lemon crop!
Here are the things our club members made:
Lynn & Jim - Hashed Brussel Sprouts with Lemon
2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper to taste
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. ( I added more.) Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
I made this using black mustard seeds. It was good, but I think we would have liked it more with cumin seeds instead.
2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
¼ cup dry white wine or vermouth
Salt and pepper to taste
Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. ( I added more.) Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.
I made this using black mustard seeds. It was good, but I think we would have liked it more with cumin seeds instead.
Debbie & Jon - Lemon Crumble Bars
After we gave a friend in Wisconsin some of our lemons from Arizona, she made these for us. We now make them often!
Lemon Curd
Bars
After we gave a friend in Wisconsin some of our lemons from Arizona, she made these for us. We now make them often!
Lemon Curd
- 1/2 Cup sugar
- Zest from 2 lemons
- 2 Eggs
- 1/2 Cup lemon juice
- 10 Tablespoons softened unsalted butter
- Using a double boiler simmer water on stove top
- Zest and juice 2 Meyer lemons
- Mix the zest with the sugar and add to the pot over the simmering water
- Whisk in eggs and lemon juice, constantly whisk the mixture while it cooks.
- When mixture is thickened remove from heat
- Pour mixture through a strainer and into a food processor, let it rest and cool slightly.
- Add butter one piece at a time mixing in the food processor until smooth in between each slice.
- Mix until all butter is added and curd is smooth, place into a container and refrigerate for at least 30 minutes before using.
Bars
- 1/2 cup of butter melted
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1.5 cups flour
- Lemon curd (all of the curd from above)
- Melt the butter in a microwave safe bowl, and microwave for about 1 minute until completely melted.
- Remove from the microwave, add the sugars and stir to combine.
- Add in the flour and stir. Mixture will be dry and crumbly. Set aside about 3/4 of a cup of the crust/crumble topping.
- Spoon the remaining crust mixture into a greased 9x9 baking pan. Distribute the crust mixture evenly through the baking pan and press down with a spoon so that it forms the crust.
- Add the cup of lemon curd on top of the crust, and sprinkle the top with the remaining crumble mixture.
- Bake at 350 degrees for approximately 40 minutes. Remove from the oven and allow to cool for approximately 15-20 minutes. Place into the refrigerator for approximately 1 hour to further set the bars prior to cutting and serving.
- Store in the refrigerator in an airtight container until ready to serve. Enjoy!
Melanie & Bill - Zesty Lemon Chicken
Gloria & Rick - Chicken Piccata
I have made this so many times... the recipe is in my head!
1. Take 5-6 chicken breasts or thighs - dry them
2. Sprinkle salt and pepper
2. Dip in flour
3. Dip in 2 eggs wash
4. Dip in Bread Crumbs (plain or Italian Seasoning) [place on parchment paper]
5. Set aside for 1/2 an hour
6. Add 2-3 T Olive Oil in deep frying pan - heat until almost smoky - Then add equal amount of butter
7. Wait till all has blended then put chicken in pan - make sure pieces are separated
8. After 3-5 mins turn over - Then 2 more minutes - Not overcooked
9. Take Cooked Chicken and put in heated dish { I put in dish in oven at 150 degrees)
10. Add a bit more Olive Oil & butter, then add 1 lb of variety of mushroom (Bella, Chanterelle, Shitake, etc) & stir fry - Do not overcook
11. Then add a substantial amount of fresh lemon juice - Taste & add more Lemon juice & Salt and Pepper as desired**
12. Add the chicken back into the Sauce!!! For 1 minute on each size
13. You can cut slices of lemon and add to the pan at the LAST MINUTE
** Sometimes I add White Wine Dry Sauvignon or Chardonnay before I put chicken back in.
Bon Appetite... Buen Provecho...
I have made this so many times... the recipe is in my head!
1. Take 5-6 chicken breasts or thighs - dry them
2. Sprinkle salt and pepper
2. Dip in flour
3. Dip in 2 eggs wash
4. Dip in Bread Crumbs (plain or Italian Seasoning) [place on parchment paper]
5. Set aside for 1/2 an hour
6. Add 2-3 T Olive Oil in deep frying pan - heat until almost smoky - Then add equal amount of butter
7. Wait till all has blended then put chicken in pan - make sure pieces are separated
8. After 3-5 mins turn over - Then 2 more minutes - Not overcooked
9. Take Cooked Chicken and put in heated dish { I put in dish in oven at 150 degrees)
10. Add a bit more Olive Oil & butter, then add 1 lb of variety of mushroom (Bella, Chanterelle, Shitake, etc) & stir fry - Do not overcook
11. Then add a substantial amount of fresh lemon juice - Taste & add more Lemon juice & Salt and Pepper as desired**
12. Add the chicken back into the Sauce!!! For 1 minute on each size
13. You can cut slices of lemon and add to the pan at the LAST MINUTE
** Sometimes I add White Wine Dry Sauvignon or Chardonnay before I put chicken back in.
Bon Appetite... Buen Provecho...
Judy & Alan - Lemon Cream Cheese Coffeecake
CRUMBLE
1/2 cup butter, cold and cubed
3/4 cup all-purpose flour
1/3 cup confectioners sugar
CREAM CHEESE FILLING
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
LEMON COFFEE CAKE
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, room temperature
2 tablespoons lemon zest
3/4 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup milk
1/3 cup freshly squeezed lemon juice
GLAZE (optional)
1 cup confectioners sugar
1-2 tablespoons of milk
Directions
Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour.
CRUMBLE
Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done. Set aside.
CREAM CHEESE FILLING
In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.
LEMON COFFEE CAKE
In a small bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.
With the mixer on low, add in the eggs and vanilla. Mix on low until combined.
In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.
Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.
ASSEMBLY
Pour batter into prepared pan.
Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
Evenly sprinkle the crumble over top the cream cheese.
Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing.
Remove coffee cake from oven and allow to cool for about 10 minutes.
Drizzle glaze over top (optional)and serve.
1/2 cup butter, cold and cubed
3/4 cup all-purpose flour
1/3 cup confectioners sugar
CREAM CHEESE FILLING
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
LEMON COFFEE CAKE
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, room temperature
2 tablespoons lemon zest
3/4 cup granulated sugar
2 eggs, room temperature
2 teaspoons vanilla extract
1/2 cup milk
1/3 cup freshly squeezed lemon juice
GLAZE (optional)
1 cup confectioners sugar
1-2 tablespoons of milk
Directions
Preheat oven to 325°F and prepare a 9x9 square pan with non-stick spray or butter and flour.
CRUMBLE
Using a food processor, fork, or your hands; combine butter, flour, and sugar in a bowl. Make sure the butter is broken down and no larger than a pea when you are done. Set aside.
CREAM CHEESE FILLING
In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Set aside.
LEMON COFFEE CAKE
In a small bowl, sift together the flour, salt, and baking powder. Set aside.
In the bowl of a stand mixer or using a hand-held mixer, combine the butter, lemon zest, and sugar. Mix for 2-3 minutes or until light and fluffy. Scrape down the bowl as needed.
With the mixer on low, add in the eggs and vanilla. Mix on low until combined.
In a 1-cup measuring cup, add the milk and fresh lemon juice. Stir together well.
Add the dry ingredients to the butter mixture in the stand mixer and turn it on low. With the mixer on low, drizzle in the milk & lemon juice. Mix until just combined. Turn mixer off. Scrape sides as needed.
ASSEMBLY
Pour batter into prepared pan.
Spoon cream cheese mixture over top and then spread out with a spatula getting it into every corner. It does not matter if the cream cheese and batter combine slightly.
Evenly sprinkle the crumble over top the cream cheese.
Bake for 40 minutes at 325°F. Check doneness of cake with a toothpick. If an inserted toothpick is removed with wet batter, it is not done. (Or if it appears shiny on top it is not done). If the cake is not done and the top is starting to brown, cover with foil and bake an additional 10 minutes. Everyone's oven is different so make sure the cake is done before removing.
Remove coffee cake from oven and allow to cool for about 10 minutes.
Drizzle glaze over top (optional)and serve.