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Old 05-10-2005, 02:36 PM   #21
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Lemon Sponge Custard

Grated rind from 1 lemon
juice from 1 lemon
2 T. butter, softened
1 cup sugar
4 T. all-purpose flour
1/8 t. salt
3 eggs, separated
1 1/2 cups milk

Preheat oven to 350. Grate rind from whole lemon, then juice lemon. Cream the butter. Add sugar, flour, salt, and lemon juice. Beat the egg yolks; add milk. Blend well. Combine with flour mixture. Beat egg whites until stiff and fold in. Add lemon rind; stir. Pour into buttered baking dish (or custard cups) and set into larger baking pan. Pour hot tap water into pan around custard dish or cups. Bakr for 40-45 minutes or until set.

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Old 05-10-2005, 02:51 PM   #22
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Southern Lemonade

3 halved lemons
half cup sugar
hot water
Place lemons and sugar in a pitcher. Pour hot water over both.
Let stand to cool.
Squeeze out lemons and chill. Garnish with a sprig of mint.

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Old 05-10-2005, 03:50 PM   #23
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PA, I posted my lemon curd in dessert. It's pretty good, but not as lemony as I wanted. Lemon Curd
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Old 05-10-2005, 06:29 PM   #24
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This is David Rosengarten's version of Chicken Francese. It's so good!!!

Chicken Francese

· 1/2 pound boneless, skinless chicken breast

· 2 heaping tablespoons of finely grated mild Pecorino (Romano, Toscano or Sardo) cheese

· 4 tablespoons very finely chopped Italian flat-leaf parsley

· 1 egg, beaten well

· Flour for dredging

· 1/4 cup olive oil

· 1/4 cup dry white wine

· 1 cup chicken stock

· 6 thin, round slices of lemon, seeds removed

· 2 tablespoons butter

Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper.

Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate.

Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer.

Add the olive oil to a sauté pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Sauté, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.

Spill the oil out of the sauté pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup.

Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.

Yield: 2 portions

~David Rosengarten

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Old 05-10-2005, 10:45 PM   #25
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Here are some lemon recipes that I have already posted. What a wonderful gift.

REC - Glazed Lemon Pound Cake

Grilled Lemon-Sage Chicken (TNT)

Ice Box Cheese Cake

Glazed Lemon Nut Bread

Salami Pasta Salad

Lemon Cream Ravioli

1 lb. fresh broccoli florets
1 tablespoon salt
1 tablespoon vegetable oil
1 package (16 oz.) frozen cheese ravioli
¼ cup butter or margarine
1 cup heavy cream
1 tablespoon grated lemon zest
½ cup freshly grated Parmesan cheese
6 oz. cubed cooked ham, optional
1/8 teaspoon ground black pepper
1 large lemon

In a six quart saucepan, bring 4 quarts of water, salt, and vegetable oil to a rolling boil. Add frozen ravioli; stir to separate the pieces. Cover pan until water returns to boiling. Uncover and cook for 5 minutes. Add broccoli to pan of boiling ravioli and cook until broccoli is tender and pasta is al dente. Drain pasta and broccoli in a large colander.

While pasta and broccoli are cooking, prepare the sauce. In a small saucepan over medium heat, melt butter. Stir in cream and grated lemon zest and cook 5 minutes, stirring frequently. Add Parmesan cheese, cubed cooked ham, and the black pepper. Cook until thoroughly heated.

Prepare garnish: Using a floating blade vegetable peeler, remove the outside yellow portion of the lemon peel. With a very sharp knife, cut lemon zest into very thin 1 ½ inch long julienne pieces. Place in a small bowl of ice water to curl.

Transfer pasta and broccoli back to large saucepan. Pour lemon cream sauce over pasta mixture and toss well to coat thoroughly. Transfer pasta mixture to a serving dish; garnish with julienne lemon zest and serve immediately. Makes 6 servings.
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Old 05-10-2005, 11:39 PM   #26
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What a great idea!!!!

Roast Turkey with Almond Dressing and Lemon-Honey Glaze

* ½ cups butter or margarine
* 1 cup chopped onions
* 1 cup chopped celery
* 2 chicken bouillon cubes
* 1 cup chopped whole natural almonds
* 1/3 cups chopped parsley
* 1 Tbsp. poultry seasoning
* ¼ tsp. pepper
* 8 cups day-old bread cubes (1/2 whole wheat, 1/2 raisin, or any combination)
* ½ cups freshly squeezed Sunkist orange juice
* ½ cups Chablis or other dry white wine
* 2 eggs, slightly beaten
* 13 lbs. turkey, thawed if frozen
* butter or margarine, melted
* parsley sprigs
* Lemon-Honey Glaze

* 1 lemon
* ¼ cups butter or margarine
* 2 Tbsp. honey
* 2 Tbsp. brandy

To make one portion:

* To make dressing, melt the 1/2 cup butter in a large saucepot; sauté the onions and celery with the bouillon cubes until just tender. Stir in almonds, parsley, poultry seasoning, and pepper. Add bread cubes and toss lightly. Add orange juice, wine, and eggs; toss until just mixed.
* Remove the neck and giblets from the body cavity of the turkey; rinse the turkey well and drain. Fill the neck cavity with a small amount of dressing; fasten the skin back with skewers. Fill the body cavity loosely with the remaining dressing.
* Tie the legs together with string. It is not necessary to close the body cavity with skewers or string. Turn the wing tips under the back.
* Place turkey, breast-side-up, on a rack in a roasting pan. Insert a meat thermometer deep into inside thigh muscle. Brush the turkey well with melted butter. Protect the skin of the neck cavity, wing tips, and leg bones from over browning by covering with small pieces of aluminum foil.
* Roast, uncovered, at 325o F As turkey becomes lightly golden brown (after about 1-1/2 to 2 hours), cover loosely with a "tent" of foil. Continue roasting for a total of 20 to 22 minutes per pound or until internal temperature reaches 180o to 185o F (A 12-pound turkey will take about 4 to 4-1/2 hours; 14-pound about 4-1/2 to 5 hours.)
* The turkey is done when the meaty part of the leg feels very soft and twists easily at the joint. As turkey roasts, brush occasionally with melted butter and accumulated pan drippings. Remove the skewers and string.
* Let cooked turkey rest for 20 minutes before carving. Place on large serving platter. Garnish with parsley sprigs and serve with Lemon-Honey Glaze.
* With a vegetable parer, peel the lemon in a continuous spiral, removing the outer colored layer of peel only; cut into thin slivers. Cut lemon in half and ream out juice. In a small saucepan, melt the butter. Add lemon peel, juice, and honey; simmer for 5 minutes to blend the flavors. Add brandy and spoon over the cooked turkey.

Makes 10 servings

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-10-2005, 11:41 PM   #27
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Lemon Turkey Salad

Makes: 4 servings, 1 cup each

1/3 cup MIRACLE WHIP or MIRACLE WHIP Light Dressing

2 Tbsp. chopped fresh basil or 2 tsp. dried basil leaves, crushed

1 Tbsp. lemon juice

1 tsp. grated lemon peel

2 cups chopped cooked turkey or chicken

1 cup halved grapes

1/2 cup halved Chinese pea pods

1/2 cup thinly sliced red onion

MIX dressing, basil, lemon juice and lemon peel in large bowl.

ADD remaining ingredients; mix lightly. Cover. Refrigerate several hours or until chilled.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-10-2005, 11:49 PM   #28
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Lemon Basil Pasta

1/2 cup Whipping Cream
8 tbl Unsalted Butter, Cut Into Pieces
2 tbl Fresh Lemon Juice, (+ More As Needed)
1 x Clove Garlic (Small), Finely Minced
Coarse Salt
Freshly Ground White Pepper To Taste
Cayenne Pepper To Taste
1 lb Fresh Or Dried Linguine Or Tagliarini
2 tbl Fresh Chives, Finely Minced

Method :

* 1. In a medium saucepan, bring cream to a boil over medium-high heat. Cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter, 1 tablespoon at a time, to make a creamy sauce. Whisk in lemon juice and garlic. Taste, and season with salt, white pepper and cayenne.
* 2. Meanwhile, bring a large pot of salted water to a boil over high heat.
* Add the linguine and cook until al dente, 2 to 3 minutes for fresh, 8 to 10 minutes for dried. Drain well. Return to the warm pot.
* 3. Add the warm sauce, chopped basil and chives. Toss well. Taste the sauce to check for an authoritative tang. Season with more lemon juice, salt, white pepper and cayenne as needed.
* 4. Using a carving fork with two long, straight tines, spear a serving of pasta onto the bottom tine. Place the pasta-entwined fork over a plate, and invert the fork, letting the pasta slide off into a neat stack. Repeat with the remaining pasta. Garnish with the whole basil leaves and serve immediately.
* NOTE: For a variation on the basil, use 1 tablespoon of chopped fresh tarragon and garnish with whole tarragon sprigs.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-10-2005, 11:50 PM   #29
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This salad is perfect for a buffet table or as a main meal served with fresh fruit and crusty Italian bread. Dried mint doesn't have much flavor, so use fresh leaves.

* juice of 2 medium lemons
* 1 large garlic clove, crushed
* 1 Tbs safflower oil
* 1 cup coarsely chopped fresh mint leaves
* 1/2 tsp. chopped fresh oregano, or 1/4 tsp. dried
* 1/4 tsp. freshly ground black pepper


* 1 medium cucumber, peeled, seeded, and coarsely chopped
* 1 large tomato, seeded and coarsely chopped
* 1 medium green bell pepper, seeded and diced
* 1 lb. whole grain farfalle pasta (bow ties), cooked, drained, rinsed, and cooled

1. Make the dressing by combining the lemon juice, garlic, and oil in a small bowl. Add the mint, oregano, and black pepper, and mix thoroughly. Set aside.
2. Combine the vegetables and farfalle in a large serving bowl. Add the dressing, mix well, and serve. Serves 4.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 05-10-2005, 11:51 PM   #30
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Lemon Roasted Potatoes

3 to 6 large potatoes
1/2 to 1 cup olive oil
3 lemons
salt and pepper
fresh oregano
1 stick butter

Heat oven to 325F. Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan. Sprinkle potatoes with olive oil, salt and pepper, fresh oregano and lemon juice. Cover for the first 30 minutes with baking dish cover or aluminum foil. Remove cover, baste and continue cooking till potatoes are brown. Sprinkle a little crumbled feta over the top when you serve them. Baking time is approximately 50 minutes.


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