Posts Tagged ‘lemon

08
Apr
21

limoncello

Adapted from https://ice-cream-magazine.com/2013/07/14/lemon-sorbet-and-limoncello/

at first I though the spelling was lemoncello, but anyways, It was a spur of the moment recipe as I like some citrus flavor to add to water. Usually I just micro plane some lemon and orange peel , with the juices and pulp and bottle it for addition to orange juice , lemon juice or lime juice as a beverage to flavor water with the addition of sugar sometimes. Also as a kombucha flavoring.

This recipe steps it up a notch as a lemon liquor such as an after dinner cordial or as a palate cleanser. Surprised as to the ease of making this as one would probably have to search the liquor store or online offerings to see it it was available. Also it didn’t require a long term infusion.

I scaled back on the quantity and used a resealable bottle the EZ cap 16 ounce version for (ECO friendly) storage.

Usually I have simple sugar stored, available for my coffee, that is, equal amounts of sugar and water heated and dissolved for my coffee which blends smoother than granulated sugar. (try a brown simple sugar as it adds a different caramel type dimension)

This base is a vodka simple syrup. I combine the liquid, vodka,the grated peel and the sugar together and then gently heat just till the sugar dissolves. Add , juice and pulp. The mix was also a 3 lemons to one orange blend. Place the bottle in the freezer for several hours and then store in the refrigerator. The trick of running the fruit in the microwave for a few seconds does work for me as it softened the fruit for squeezing.

don”t boil the liquid
that’s a hinged orange press
bottle in freezer

05
May
18

Citrus beverage

Similar to a previous post, a easy combination of fruit for cold beverage. Zest all the fruit, grate ginger root, squeeze the fruit and combine all with simple sugar, refrigerate. Amounts per your preference.


08
Apr
18

Citrus cake

Fom  Blogtasticfood.com

225 grams plain flour

2 teaspoons baking powder

115 grams caster sugar

1 teaspoon salt

1 lime zested

1 lemon zested

115 ml milk

115 grams yogurt

2 large eggs

115 grams butter melted

2 teaspoons rose water

Lemon and lime for garnish

……………….. Citrus Butter Cream ………………

125 grams salted butter softened

250 grams icing sugar, 10x sugar

1 tablespoon lime juice

1 tablespoon lemon juice

A few drops of rose water.

…………………………………………………

Oven preheat at 350 degrees.

Prepare a baking tin with butter and baking paper. Usually about 8 inch round.

Mix and sift the dry ingredients with the lemon and lime zest.

Whisk together the milk, yogurt, eggs, melted butter and rose water.

Add the liquids to the the dry ingredients, whisk till mixed, no lumps are in the batter and spread in tin.

Bake about 45 minutes.

Make the frosting and decorate as necessary.

Cut cake into 2 layers, with frosting with Easter decorations.

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Good cake but in my opinion very sweet frosting.

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Baking while the power is out?  The oven thermostat controls do not work during the loss of electricity  rendering the oven useless.

During a winter storm power outage it was still possible to bake or should I say steam a cake. Basically the same recipe steamed in a metal pan over boiling water.

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Completed cake less the frosting.

 

 

 

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

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Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

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Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

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(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

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Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

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Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

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Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

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Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

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Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

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It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

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An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

03
Sep
15

Sweet and Spicy Chicken with Red Beans

Adapted from the pampered chef recipe cards packed with the Chef’s silicone Basting Brush

Sweet and spicy glazed chicken with red beans

About one and one half nectarines , chopped fine
About one half banana
Simple sugar to sweeten
Heat the above till a jam like consistency. Mash if necessary.

Add lime juice , lemon juice in small amounts
One finely chopped hot pepper of your choice
Chilli powder , your choice and amount
Salt
Garlic , pressed 1 clove
Black pepper if desired
Place in a sauce pan, along with a piece of cooked chicken, braised thigh etc.
Heat through. add some pan drippings from the braised chicken pan .
Plate with a side of red beans.
Snipped fresh cilantro , if available for garnish.

image

Not too appetitizing a picture , but turned out to be a mild, delayed heat.

10
Nov
13

Lemon Meringue Pie

I don’t often bake pies, somehow getting the crust just right seems to be something magical.

This one came out good, not overly sweet. Perhaps a practice run for Thanksgiving, maybe not……..

I have made this filling less the crust for lemon pudding.

Lemon Meringue pie
(or substitute Lime(add one or two drops of green food coloring))

This is a recipe that accompanied an Oster food processor.
This is a two piece bowl type that sits in top of an Oster motorized base that can also be used as
a blender.

Small capacity but it cuts down on the number of appliances instead  having a separate dedicated food processor.

1/2 cup sugar
1/3 cup cornstarch
2 tablespoons all-purpose flour
6, 1 inch pieces lemon peel
place the above in the food processor bowl
process till lemon is finely grated

IMG_3618

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empty mixture into a 2 quart saucepan
now add to the food processor again,
1/2 cup sugar
1/3 cup lemon juice, preferable fresh squeezed
2 tablespoons butter, melted.
3 egg YOLKS
cover and process till smooth.

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add to the 2 quart saucepan
add 2 cups water and heat constantly stirring
when mixture boils, cook and stir one minute.
The mix should be thick and glossy.

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remove from heat an add to a baked pie shell

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for the Meringue:
beat the three egg whites separated from above egg yolks used for lemon filling
add 1/2 teaspoons vanilla extract and
1/4 teaspoon cream of tartar
continue beating gradually adding sugar
till soft peaks form.
place the meringue on top of the lemon  filling
bake 12 to 14 minutes or until lightly browned.

IMG_3632

IMG_3633IMG_3634I made the crust also in the food procesor, evidently it worked out well.

IMG_3627We have this plastic circular pouch that you place the pie dough in and zipper it up, then roll it out.

it makes it easier than using plastic wrap.

IMG_3628fluted the edge with my fingers.

Use a fork to perforate the bottom of the crust to prevent the crust raising off the pie pan.

Bake it before adding filling.

your favorite single crust recipe will do.

09
Jun
13

BBQ chicken

Technically the first charcoal grille of the season a smoked BBQ chicken. The plan is to smoke a chicken beer can style vertically.

The bird was also going to be brined. After searching for a couple of recipes for brining I did the following.

Bag yourself a bird

Bag yourself a bird

Gathered ingredients for the brine:

salt

sugar, white

olive oil

lemon peels

orange peels

garlic

bay leafs

onion, white

black peppercorns

red pepper flakes

Brine Ingredients

Brine Ingredients

Roughly cut the onion, fruit peels and garlic. The fruit skin sections were from frozen saved sections in lieu of lemon juice.

The salt amount will be the most  required (about a half a cup) to brine, all other ingredients are for flavor and since the bird is going to be rubbed and smoked the flavorings and herbs are kept at a minimum.

Place the ingredients in a saucepan with about 1/2 the amount of water you need to soak the chicken.

Bring the mixture to a boil and remove from heat and let steep essentially making a tea for the bird.

Chicken Brine

Chicken Brine

Add cold water to bring the amount necessary to submerge the bird.

I am using a 1 gallon  plastic bag in this case, better than a rigid container as it uses less water and allow the bird to be completed surrounded by the brine.IMG_2695

(The 1 gallon bag leaked so I had to double bag it with a burrito bag)

Prepare the whole chicken:

This is like giving the chicken a spa treatment, unwrap and wash and rinse the bird, place in a plastic Ziploc bag and pour in the cool brine solution. Let the chicken sit in the fridge 2 to 3 hours at best , more than this I’m told will make the bird too salty.

When the brine is completed, remove from the solution rinse the bird and pat dry.

All brined and ready for a Rub

All brined and ready for a Rub

Massage the chicken thoroughly with a seasoned rub to your preference, usually I make my own rub but I have many varieties that were gifted to me over the years.IMG_2699

Place the chicken in another clean plastic bag and you can add more rub at this point and massage it in the bag.

Application of the Rub

Application of the Rub

Let sit again for about and hour or two, prep the grille at this point and or find something else to do.

Originally I use a vertical roaster for chickens but wanted to try the beer can method, not having a beer can I immediately jumped in my car and went out to buy some beer…. NO WAY.  Instead, I used a 14 ounce tomato can jammed into the chicken.

Now this will have to be referred to as tomato can chicken!IMG_2701 Allow the chicken to stand up on a tin foil pie pan and then fill the can with white wine. (The wine was what I had in the fridge you can use beer or whatever.)

After starting a batch of charcoal , yes, this can be considered an all day affair making  this bird,  the charcoal pan was lowered into the Charbroil smoker and filled with the prepared embers.  Above that a grille grate with the chicken standing in the pie pan. The usual method I use to BBQ smoke is to add pellets, in this case a mix of oak and hickory, to the charcoal, cover and let it smoke away. Ahh what a aroma !!!IMG_2702Never seem to get enough pictures outside of the grille setup.

The temp was in the low end for BBQ, so I roughly figured about 1 and 1/2 hours.

At 2 hours the temp of the bird was almost up to par.

That turned out to be more like 3 hours, adding more pellets along the way the temp stayed steady for those 3 hours.

Well now being at the late hour I didn’t  get to taste the juiciness of the bird, as I decided to refrigerate it for the next day.IMG_2703 IMG_2704

Now even cold it’s a tasty treat, smoke of course is the dominate flavor and the skin is like a smoked sausage skin, snappy.

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The carved pieces were  wrapped in romaine lettuce leaves and eaten to enjoy the smoky flavor.

I guess lemonade would be good to quench the smoky  flavor.

16
Mar
13

“Fruit Loops” citrus cake

Adapted from Better Homes and Gardens , Complete Step by Step Cook Book , 1987

A change up from chocolate cake, something different and lighter. My daughter described the taste like Fruit Loops (breakfast cereal). I agree !
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