My brother loves lemons. His wife often serves lemon bisque at family gatherings. It’s a nice, light dessert after a big meal or on a hot summer day.Lemons have such a unique flavour, puckering our mouth when eaten. But when added to potatoes, rice, ribs, chicken, salads or cooked vegetables, they enhance the flavour and give a surprising tang.Lemon juice can flavour loaves, pies, muffins or cakes. And who doesn’t like a cold glass of lemonade on a hot day or a splash of lemon in their tea.As an acid, the juice can be used to tenderize meat, prevent browning on fruit or increase the acidity in foods such as home canned tomatoes.Lemon makes milk curdle and can be used to create sour milk for a recipe.If used sparingly, it can be added to milk-based recipes such as the lemon bisque.
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Lemon zest
A reader asked what lemon zest was and whether she could buy dried lemon peel.To capture the full lemon flavour, the yellow portion of the peel can be grated. It is called the zest of the lemon because it has aromatic oils that give an intense lemon flavour.A light hand is needed to avoid removing the white layer because it will give a bitter flavour.The zest can be removed using a vegetable peeler, grater or citrus zester or fine grater. I discovered a stainless steel rasp zester with sharp edges that is excellent for zesting lemons, mincing garlic and ginger or grating hard cheese or chocolate. I use a fork to hold the garlic or ginger to prevent scraping my fingertips. The rasp can be easily cleaned under running water.I have unsuccessfully looked for the dried lemon peel that used to be sold in the spice section by Blue Ribbon. An alternative is to remove the zest from extra lemons and freeze it. It will keep well for up to three months.
Lemon bisque
Base3 c. graham wafers crushed (44 wafers) 750 mL1/2 c. butter or margarine, melted 125 mL1/4 c. white sugar 60 mLMix together and press into a 9 x 13 inch (22 x 13 cm) cake pan. Reserve two to three tablespoons (30 – 45 mL) of the crumbs for garnishing the top.Two pre-made small graham crust pie shells can also be used.Filling1 4-serving pkg. lemon Jell-O 85 g3/4 c. boiling water 175 mL 1 can evaporated milk, chilled 370 mL 1 c. white sugar 250 mL 2 tbsp. lemon juice 30 mLDissolve the Jell-O completely in the boiling water. Put in the fridge to chill for 30 to 40 minutes, until it is syrupy. Whip the chilled evaporated milk into soft peaks. Add the sugar slowly, while continuing to beat, then add the lemon juice and Jell-O.Continue to whip on high speed for two to three minutes. Don’t over whip. Spoon onto the graham crumb base or into the graham pie shells and spread to an even layer. Garnish with the reserved crumbs. Lightly cover with plastic wrap and chill in the refrigerator until set, three to four hours or overnight. Serve with whipped topping, add some berries or a sprinkle of lemon zest.It is important not to let the Jell-O set, because it will be hard to mix in. If it does set, beat with the mixer before adding it to the milk.
Lemon thyme roast chicken
5 – 6 lb. whole roasting chicken 2.5 – 3 kg4 cloves garlic, minced1/4 c. olive oil 60 mL2 tbsp. chopped fresh thyme 30 mL1 tsp. freshly ground 5 mLblack pepper1 lemon, grate the zest and juice the lemonsalt to tasteTrim excess fat from chicken, then rinse under cold water and pat dry.Whisk together garlic, olive oil, thyme, pepper, lemon zest, lemon juice and salt to taste. Place chicken in a large plastic bag, pour in the marinade and seal the bag. Rub the marinade over the chicken to coat completely. Put the chicken in the bag on a plate in the refrigerator for at least one hour or overnight.Preheat oven to 450 F (230 C) and remove top rack.Place the chicken on a V-shaped roasting rack (this holds the chicken vertical) and baste with marinade. An alternative to using a V-shaped rack is to take a clean empty pop can and make three more holes in the top of the can. Fill the can half full of water and add the remaining marinade. Slide the chicken, with the legs pointing down, onto the can. Spread the legs so the ends of the drumsticks are touching the bottom of the roaster, allowing the chicken to stay upright. Add about a 1/2 inch (1 cm) of water to the bottom of the roaster to prevent burning.Roast 15 to 20 minutes and then reduce the heat to 375 F (190 C) and roast for about two hours (depending on the size of the chicken) or until the skin is dark golden and crispy, drumsticks wiggle when touched and a meat thermometer inserted into the thickest part of a thigh registers 185 F (85 C). Remove from the oven and let rest, tented with foil for 10 to 15 minutes before carving. (This will allow the juices to redistribute and provide a much moister chicken.)If the chicken begins to get too brown before it is cooked, lightly cover it with foil.Source: Dietitians of Canada Simply Great Food
Oven-roasted lemon potatoes
1 1/2 lb. potatoes, peeled and cut in chunks 750 g3 tbsp. olive oil 45 ml1 lemon, juiced1/2 tsp. dried oregano 2 mL1/4 tsp. freshly ground black pepper 1 mLsalt to taste1 1/2 c. chicken broth 375 mLPlace potatoes in a single layer in a roasting pan. Add olive oil, lemon juice, oregano, pepper and salt to taste. Toss to coat.Pour in enough broth to half cover the potatoes.Bake at 400 F (200 C) for about one hour or until potatoes are tender, golden brown and crispy on the outside.Because the zest is not used in this recipe, remove the zest before the lemon is juiced. Freeze the zest for use later.Source: Dietitians of Canada Simply Great FoodBetty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
