April 22, 2009
Total time: 45 minutes, plus cooling time for the quinoa Servings: 6 Note: Umeboshi (plum) vinegar can be found at Whole Foods markets and Asian markets. Umeboshi-lemon dressing 2 teaspoons umeboshi vinegar 1 teaspoon lemon juice 2 tablespoons dill pickle juice 1 tablespoon best-quality olive oil In a medium bowl, whisk together the vinegar, lemon juice, pickle juice and olive oil. Cover and refrigerate until needed. This makes one-fourth cup dressing.
October 12, 2013
Anchovy aioli 10 minutes. Makes a scant ¾ cup 2 to 3 cloves garlic 3 to 5 anchovy fillets, to taste, cleaned if salt-packed, smashed to a paste using the back of a knife 1 tablespoon extra-virgin olive oil 2 teaspoons fresh lemon juice, more to taste 1/2 cup prepared mayonnaise Kosher salt Using a rasp or fine grater, grate the garlic directly into a medium bowl. Add the anchovy paste, olive oil and lemon juice, and stir to combine. Slowly stir in the mayonnaise until all of the ingredients are evenly incorporated.
February 12, 1987
Talk about quick and easy. Not a bit of cooking or baking is required for Cherry-Cheese Pie. The creamy dessert base thickens instantly with the addition of lemon juice. Cream cheese gives more body, resulting in a filling that's light and delicate, but still firm enough to support the heart-shaped cherry garnish.
March 30, 1995 |
Step 1: Wash and scrub the lemons or limes; there's often a thin layer of wax or other preservative on the peel. Cut each fruit nearly into four pieces by making two cuts at right angles to each other from one end of the fruit almost to the other, leaving enough uncut that fruit can be opened without falling apart, about 1/2 inch. Step 2: Generously salt the exposed flesh, using at least three tablespoons per pound of lemons.
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
September 24, 1987
Use wine, vinegar or lemon juice as a base for an oil-free marinade that helps tenderize lean cuts of meat. In Lemon-Marinated Chuck Steak, fresh lemon juice joins celery seeds, thyme, oregano and rosemary leaves to add zest to chuck steak. Trim outside layer of fat from 1 1/2-pound bone-in beef chuck steak. Place steak in glass dish.
May 4, 2013
Glazing vegetables is so simple it doesn't really require a recipe. But here are some ideas for flavor combinations that you can explore. Remember, this technique is incredibly flexible, so these are just a few of the many possibilities. Artichokes: Glaze with olive oil and garlic; finish with lemon juice, parsley and pine nuts. Carrots: Glaze with butter, serrano chile and shallots; finish with orange juice and mint. Celery root: Glaze with butter and shallots; finish with lemon juice and celery leaves.
August 15, 1985
A bowl of refreshing punch is the ideal beverage for a large gathering--be it a bridal shower, birthday party or other warm weather celebration. Non-alcoholic punches are a popular alternative to serving liquor. Those with alcohol are certainly more economical than an open bar or serving wine. Apricot nectar, orange and pineapple juices, cream of coconut and rum form the base of Cream-Of-Coconut Fruit Punch. Club soda adds the sparkle.
November 6, 1986
Tart shells or miniature cream puffs with Lemon Curd not only are delicious holiday desserts, but a jar of the filling makes a unique gift. The sweet, yet refreshingly tart spread is equally good on toast, muffins or tea breads. To make the curd, melt butter in a large saucepan, then remove from the heat and stir in sugar, lemon juice and peel and eggs. Heat again, only until it begins to bubble--the mixture should not boil. Cool quickly over ice water before refrigerating.