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Old 01-04-2006, 07:47 PM   #21
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jkath-
I have a subscription to Fine Cooking magazine and in the recent issue, there is an article on lemons. Here are the what recipes they have-
Pork Scallopini with Prosciutto, Sage & Caramelized Lemon; Herb Roasted Chicken with Lemons; Angel Hair Pasta with Lemon Cream Sauce; Lemony Chicken Soup with Ginger, Chile & Cilantro; Preserved Lemons; Tomato, Feta & Preserved Lemon Salad; and Preserved Lemon Mayonnaise.
Go check out this issue or if you see a recipe that interests you, I'd be happy to type it up for you when I have a chance.
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Old 01-04-2006, 07:59 PM   #22
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This came out of an oooooold Family Circle mag - you can guess how old by the name of the recipe!

NIXON'S CHICKEN BARBEQUE
1 fryer, cut up
1 cup lemon juice
1T lemon zest
1tsp. onion powder
1tsp. salt
tsp. pepper
cup butter, melted
2 cloves garlic, minced (or 2 tsp. garlic powder)

Mix all marinade ingredients into the melted butter, and pour over chicken. Marinate overnight. Grill, using extra marinade to brush while grilling. Be careful as the butter will flare up. Do not use oil or margarine instead - it just doesn't do the trick!
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Old 01-04-2006, 10:02 PM   #23
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You are all spectacular!
I can't wait to start trying these recipes!!!
Corazon, I'll be at the news stand tomorrow to get myself a copy of the magazine - so many sound great!
Yes, mudbug, I do have Annamaria's limoncello recipe :)

Middie, great site for drinks - I started reading the names and freaked out when I saw "tomato tang"....immediately I thought of mixing the two juices and getting ill.....until I read the recipe - tangy, but no tang, thank goodness!
I've always wondered about preserved lemons - and I really appreciate the recipes - but, I wonder, is there possibly a way to preserve them without salt? I forgot to let you guys know I pretty much have to live almost salt free, due to allergies.
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Old 01-04-2006, 10:07 PM   #24
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I wonder if you could preserve them with sugar somehow?

Some other ideas...
Slice them up thin and place on top (or under) fish and then steam.

Learn how to juggle with them.
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Old 01-04-2006, 10:13 PM   #25
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Quote:
Originally Posted by GB

Learn how to juggle with them.
How's this?

I'd love to preserve them in sugar - how amazing that syrup would be!
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Old 01-04-2006, 10:15 PM   #26
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2 Words: Kami! Kaze!!! Woop Woop!

Edit, oops didn't see the no alcohol. They are beautiful though! I want a lemon tree (pouts and stomps)
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Old 01-04-2006, 10:17 PM   #27
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Shannon, you remind me so much of one of my friends, it's almost eerie!

kadesma, do you have a recipe for lemon bread?


Also, does anyone know if I can ship these (actually those that aren't yet ripe, I guess) to another state without them getting ruined? Maybe packing them in newspaper? I've still got so many on the tree.
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Old 01-04-2006, 10:25 PM   #28
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Joani, first you can send me some. I love meyer lemons. I am so very jealous.

In the link here is my Glazed Lemon Pound Cake.

This is my favorite lemon bread recipe.

Glazed Lemon Nut Bread



4 tablespoons butter
cup sugar
2 eggs
2 teaspoon grated lemon peel
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
cup milk
cup chopped walnuts
2 teaspoons lemon juice
2 tablespoons sugar


Cream together butter and sugar until light and fluffy. Add eggs and lemon peel; beat well. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk. Beat until smooth after each addition. Stir in walnuts. Pour into greased 9x5x3-inch loaf pan. Bake at 350 for 50 to 55 minutes. Let cool in pan for 10 minutes. Combine lemon juice and sugar. Spoon over top of loaf. Remove loaf from pan and cool. Wrap tightly to store.



Here is a lemon poppyseed recipe that PA Baker posted.

Lemon Poppy Seed Muffins

2 c flour (all purpose)
3/4 c white sugar
1/4 c poppy seeds
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1 c lemon-flavored yogurt
1/4 c vegetable oil
1 Tbsp grated lemon zest
1/3 c fresh lemon juice
3 Tbsp white sugar

Preheat oven to 400F. lightly grease muffin tin.

Combine flour, 3/4 c sugar, poppy seeds, baking powder, baking soda and salt.

In a separate bowl, mix the eggs, yogurt, vegetable oil and lemon zest. Blend well and pour over the flour mixture. Mix until just combined with a wooden spoon. Don't over mix!

Spoon batter evenly between the prepared muffin cups. Bake at 400 for 20 minutes.

Meanwhile, combine the lemon juice with the remaining 3 Tbsp white sugar. Stir until sugar dissolves.

When muffins come out of the oven, pierce the tops several times with a toothpick. Slowly pour about 1 Tsp of the lemon juice and sugar mixture over the tops of each muffin. Let muffins cool in pans for 10 minutes before removing them from the pan.
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Old 01-04-2006, 10:34 PM   #29
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Okay, I've got all the ingreds - I just may make that bread tonight!
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Old 01-04-2006, 10:36 PM   #30
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Glad to be able to help. I love recipes that you can make just right out of the cupboard with no need to run to the store from some missing ingredient.
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