LEMONS  

DRIED LEMON SLICES

  Enjoy your lemons when the trees are bare.     

Lemons are often neglected when it comes to dehydrating. However, they dry well, they are available year round, and they can be used in many different ways. Lemon slices dry into beautiful, stained-glass-like creations. They can be eaten as is for a mouth-puckering treat, floated in drinks, candied, or powdered and added to recipes.

Choosing Lemons for Drying

Choose fully ripe lemons that are uniformly yellow. We recommend using only organically grown lemons. Most commercially grown lemons have been sprayed with pesticides and chemicals to protect freshness. Because the peel absorbs a certain amount of these chemicals it is not suitable for food preparation.

How to Dry Lemons

Wash fruit well. Using a sharp knife, slice lemons as thin as possible. Cut across the fruit to form rounds. Dry for two hours at a very warm temperature (such as setting "6" on your heater) then drop the temperature back to a medium heat and dry until crisp. Slices will turn dark if heat is too high, too low, or if they are over-dried.

Ideas for Using Lemon Slices

Add a slice of dried lemon to each glass of water for an elegant touch at dinner.

A few slices added to a water bottle makes a refreshing difference for hiking, backpacking, or climbing. The dried slices make it easy to carry enough for extended trips.

"Candied" lemon slices can be made by soaking dried slices in solution of two parts honey to one part water. Re-dry. Repeat two or three times.

Powdered Lemon

Powder dried slices using a seed grinder or blender. If granules seem moist or sticky, re-dry for 2 or 3 more hours then re-powder in the grinder.

From Barbara Moody  Drying Times  1985

Lemonade Torte  

Another great recipe for using those lemons which are so abundant! 

1 1/2 C. sugar                            1/4 # almonds, chopped

1 1/2  C. Wheat bread crumbs    1/4 tsp. Baking Powder

1/4 tsp. cinnamon                      rind of one lemon grated

6 egg whites stiffly beaten         1 cup lemonade

Mix first 6 ingredients and fold in stiffly beaten egg whites.  Bake in a greased and floured 9" springform pan for 1 hour.

While the cake is hot gradually pour 1 cup of lemonade over the top.  Let torte stand in its pan until cool. 

If you do not have lemonade squeeze the juice of 1 lemon and add hot water to fill 1 cup stirring in 1 tablespoon of sugar.       
More recipes:           http://www.lwazcc.org/web/jcarstens/desserts.htm

1 Quart Preserved Lemons

Prepare these pickles to flavor a seafood soup or stew, vegetable salad, lamb casserole, poached chicken, or stuffing.  Preserved lemons will keep for 1 year as long as they are completely covered with salted juice and not contaminated by bacteria.  For this reason, always remove the lemons from the jar with clean dry tongs.

Wash, dry, remove stems and set in a warm 200 degree F oven for 5 minutes to dry thoroughly.

     2 pounds lemons                    Measure:      1/3 cup coarse salt  

Spoon 2 tablespoons of the salt into a sterilized wide-mouth quart jar.  Roll the lemons on the counter to release their juice.  Quarter a lemon lengthwise stopping 1/2 inch from the bottom so the quarters fan out but remain attached at one end.  Gently open the lemon and sprinkle the 8 cut surfaces with 1/2 teaspoon of the salt.  Carefully squeeze the lemon juice into a bowl.  Close the lemon, pack into the jar, and add the juice.  Continue with the remaining lemons, sprinkling each layer with 1 1/2 teaspoons salt, if the juice does not cover the lemons when all are in the jar, add:     Fresh lemon juice to cover.

Leave a 1/2 inch space at the top of the jar.  Force out air bubbles by sliding a narrow spatula between the lemons and the side of the jar - slowly turn the jar while moving the spatula up and down, forcing up any bubbles.  Then be sure the lemons are still covered with liquid and there is only a 1/2 inch headspace.  Wipe the rim of the jar.  Fold a square of plastic wrap to make 4 layers and place over the top, then tightly cap the jar. 

Place the jar on a saucer in a warm place to cure for 1 month.  Each day, turn the jar upside down to redistribute the slated juice.  After the curing period, refrigerate or keep in a cool, dry place.  To use, run the lemons under running water.

Recipe from Joy of Cooking 75th Anniversary Edition

 Kathleen Cackler 678 Leisure World

Sour Orange Meringue Pie

Sour orange pie recipe using sour oranges or use a combination of lemons and regular oranges.
Ingredients:

• 1 cup granulated sugar, divided
• 5 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 cup water
• 2 teaspoons grated sour orange peel, or 1 teaspoon each grated lemon and orange peel
• 1 1/2 cups fresh sour orange juice, strained, or 1 cup orange juice and 1/2 cup lemon juice
• 4 egg yolks, beaten
• 2 tablespoons butter
• 9-inch baked pastry shell, homemade or purchased
• .
• Meringue:
• 4 egg whites
• 1 teaspoon vanilla
• 1/2 cup granulated sugar

In a saucepan combine 1/2 cup of the granulated sugar, the cornstarch and the salt. Add the water, grated peel and juice, and whisk until smooth. Bring the mixture to the boil over medium-low heat, stirring constantly until it begins to thicken. Remove from the heat.

With an electric mixer, beat together the remaining 1/2 cup of granulated sugar and the egg yolks until thicken and light in color. Beat in 1/2 cup of the hot juice mixture, then add all of the yolk mixture to the contents of the saucepan, stirring constantly. Stir over medium-low heat until thickened, but do not let the mixture boil. Remove from heat, stir in butter, and pour the filling into the pie shell. Let cool. Preheat the oven to 350°.

Meanwhile, make the meringue topping. Beat the egg whites and vanilla to soft peaks. Gradually beat in the sugar, beating until stiff peaks form and all the sugar has dissolved. Spread the meringue over the filling, touching the edge of the pie shell.

Bake for 15 minutes, until the meringue is golden brown and thoroughly cooked. Cool thoroughly before serving.

See more under Desserts at the website following 

http://www.lwazcc.org/web/jcarstens/desserts.com

Vegetable Seasoning Using Lemon

• 1 Tbsp. Powdered Lemon Slices
• 1 tsp. salt
• 3/4 tsp. powdered dried carrot
• 3/4 tsp. powdered dried beet root
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1/2 tsp. onion powder
• 1/2 tsp. white pepper
• 1/2 tsp. powdered dried cucumber
• 1/2 tsp. powdered dried celery leaves
• 1/2 tsp. powdered dried parsley
• 1/4 tsp. kelp
• 1/4 tsp. powdered dill seed

LEMON SOUFFLÉ (FROZEN)

Crust:

1 (12 oz.) box vanilla wafers, crumbled
1 stick butter
8x3 inch spring form pan

FILLING:

4 eggs, separated
1 c. sugar
1/2 c. fresh lemon juice
Finely grated rind of 3/4 lemon
Pinch of salt
1 1/2 c. heavy cream

Beat yolks until pale, add 1/4 cup of sugar, and beat at high speed. On low gradually add lemon juice. Remove from mixer, stir in rind.

In clean bowl, beat egg whites and salt until they hold shape. Reduce speed; add remaining sugar, 1 or 2 tablespoons at a time. Beat at high speed until marshmallow-like.

In chilled bowl, whip cream until it peaks. In several small additions, fold the yolks into whites. Then fold this mixture into whipped cream. Turn into the crumb-lined pan and smooth the top. Cover airtight with plastic wrap. Freeze overnight or up to 2 weeks.

To remove, use knife around sides, release and remove.

EXTRA EASY CHEESE CAKE (No Bake)
2 tbsp. unflavored gelatin
1 c. sugar
3/4 tsp. salt
2 egg yolks
1 c. milk
2 lb. Ricotta
3 tbsp. lemon juice
2 egg whites, beaten stiff
1 c. heavy cream, whipped
Strawberries for garnish

CRUMB CRUST:

Mix 1/2-cup fine zwieback or graham cracker crumbs, 1-tablespoon sugar, 2 tablespoons melted butter. Press firmly in bottom of 8-inch spring form pan.

Beat together egg yolks and milk in top of double boiler; stir in gelatin, sugar and salt. Cook over boiling water, stirring constantly, until gelatin dissolves and mixture starts to thicken, about 10 minutes. Remove from heat; cool. Add to ricotta and add lemon juice; blend well. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in stiffly beaten egg whites and whipped cream.

Pour into prepared thin crumb crust, in 8-inch spring form pan. Chill several hours or overnight. Serve garnished with ripe strawberries, halved.              from COOKS.COM

Lemon Surprise Cheesecake
From Country Woman

• Lemon flavors sparkle throughout this cheesecake, from the crust to the filling to the topping. Build up the edges of the cheesecake to keep the lemon filling right where you want it.   1-1/2 cups lemon cream-filled sandwich cookie crumbs
• 2 tablespoons Pure Cane Sugar
• 1/4 cup butter, melted
• LEMON FILLING:
• 2/3 cup plus 2 tablespoons Cane Sugar
• 5 tablespoons cornstarch
• 1 cup water
• 2 egg yolks, lightly beaten
• 1/3 cup lemon juice
• 2 tablespoons butter
• 1 teaspoon grated lemon peel
• CHEESECAKE LAYER:
• 1 envelope unflavored gelatin
• 1/2 cup lemon juice
• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup  Granulated  Sugar
• 1 cup heavy whipping cream, whipped
• 2 teaspoons grated lemon peel

Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9-in. spring form pan. Place on a baking sheet. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool pan on a wire rack.
    In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter and peel. Cool to room temperature without stirring.
    In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Stir until gelatin is dissolved while heating over low heat. Remove from the heat.
    In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel.
    Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within 1/2 in of the edge. Top with remaining cheesecake mixture. Cover and refrigerate overnight.
    Carefully run a knife around edge of pan; remove sides of pan. Yield: 12 servings.

Printed from TasteofHome.com Apr 14, 2009
Copyright Reiman Media Group, Inc © 2009

GRAPEFRUIT

Grapefruit Salsas and Desserts

Pink Grapefruit Ice Dessert      

Grate 1 Tablespoon pink grapefruit peel (use only the yellow, avoiding
the white part of the skin) and mix with 1? Cups sugar plus 1 cup of
water. Cover and chill at least 4 hours or overnight. Stir to blend
and pour through a fine wire strainer; discard peel. Add to this syrup 2
cups freshly squeezed pink grapefruit juice. Tint it pale pink, if
desired, with a few drops of red food coloring. Pour mixture into a
shallow metal pan; freeze at 0 or colder until solid.

Remove from freezer and let stand until you can break it into
chunks with a wooden spoon; pour into a large mixing bowl and continue
to mash 'til pieces are very small. Do it best slowly with mixer on low. Then
gradually turn mixer to high and beat until ice is slushy, smooth, and
thick, like heavy cake batter. Wrap and freeze. To serve, let soften
to room temperature for about 5 minutes. Scoop into dessert bowls, and
serve.   (Serves 6)

Grapefruit Salsa
 Fresh Start Recipe Contest Winner Sandy Szwarc, Albuquerque, NM

2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon minced jalapeno
1/2 red bell pepper, minced
2 tablespoons minced red onion
1 large Florida grapefruit, peeled, membrane removed, sectioned, chopped
1/4 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro leaves

Directions: Cardamom gives the grapefruit an exotic twist. Grapefruit gives salsa an altogether exciting kick. Toss all together. Serve chilled as side dish to Florida Fajitas (see recipe under Main Dishes), Beef, barbecued meat, seafood and nachos.

Yields 1-12 cups.   

Note: If you like salsa, here is a good home cooked idea. Yummy!

4 kumquats, quartered
2 cups orange juice
2 cups lemon juice
2 tablespoons brown sugar (I use Stevia)  good!
2 jalapeno, seeded, diced into 1/2-in pieces
3 cloves garlic, chopped
3/4 cup cilantro, finely chopped
4 red tomatoes, diced into 1/2-inch pieces
1 red onion, diced into 1/2-inch pieces

Remove insides from kumquats. Put insides in small pan and add orange juice, lemon juice, and brown sugar or substitute. While reducing mixture, cut kumquat shells to 1/2-inch size and add to reduction. When reduction is done and tender mix with the other ingredients and add salt and pepper to taste.

LIME AND KIWI PLUS
Lime Fool with Strawberries and Kiwi

Fools are light desserts made of fruit and whipped cream. They date back to the fifteenth century. White chocolate gives this classic a contemporary twist.

• 1/4 cup whipping cream
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 6 ounces imported white chocolate, chopped
• 3/4 cup chilled whipping cream
• 3 tablespoons sugar
• 2 cups sliced hulled strawberries
• 2 kiwi fruit, peeled, thinly sliced
• 4 whole strawberries
• 4 lime slices

Bring the first 3 ingredients to simmer in heavy small saucepan. Reduce heat to low. Add chocolate, stir until melted, and smooth. Pour into medium bowl. Refrigerate until cool but not set, about 25 minutes, stirring occasionally.

Beat ¾-cup-chilled cream in another medium bowl to soft peaks. Add sugar and beat until stiff. Fold cream into white chocolate mixture. 

Place scant ¼-cup sliced berries in each of four 8-10-ounce wine glasses. Press 3 kiwi slices against sides of each glass.
Into each glass, spoon 1/3-cup cream mixture.  Put scant ¼-cup sliced berries in center of each, pressing into center so berries do not show at sides of glasses.
 Top with remaining cream over; smooth tops. Cover and chill at least 2 to 6 hours.

To serve, using small knife, make lengthwise cuts in whole strawberries without cutting through stem ends. Fan 1 strawberry atop each dessert. Attach lime slice to rim of each glass.

Lime Kiwi Cloud

12 cups cubed angel food cake (about 12 ounces)
2 cartons (each 6 ounces) reduced-fat vanilla yogurt
1/4 cup lime juice
2 teaspoons grated lime peel
1 carton (8 ounces) frozen whipped topping, thawed
6 medium kiwifruit, peeled and sliced
1 package (24 ounces) frozen unsweetened whole strawberries
2 tablespoons Sugar
1 tablespoon cornstarch

Arrange half the cake cubes in an ungreased 13-in. x 9-in. dish. In a large bowl,
combine the yogurt, limejuice and peel; fold in whipped topping. Spread half the
yogurt mixture over the cake, pressing down to make a smooth layer.

Layer with kiwi slices. Top with the remaining cake and yogurt mixture. Cover and
refrigerate for 2-3 hours until set.

Thaw strawberries, reserve juice. Combine sugar, cornstarch and reserved juice until smooth and set aside. Place strawberries in a saucepan; bring to a boil over medium heat, mashing strawberries.

Stir in cornstarch mixture; cook and stir for 2 minutes or until thickened.
Remove from the heat; cool. Cover and refrigerate until serving.

 Scoop cake into dessert dishes; drizzle with strawberry sauce.

Copyright Reiman Media Group, Inc © 2009 Taste of New Home

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updated May 2009 jac