Lemon Archive

Monday, January 7, 2008

lemon bars

lemon bars

January is always the time of year when most of us get caught up in the winter produce doldrums, fueled by the dearth of flavorful fruit and the overabundance of hard, starchy vegetables. But I find if I set my mind on citrus, I can carefully sidestep most bouts of Farmers Market Mourning. There are few things teeming with more promise of a sunnier tomorrow than sour-sweet piercing members of the rutaceae family, and I’ve got an archive full of margarita cookies, lemon bundts, orange chocolate chunks, grapefruit loaves and key lime tartlets that should assure you that you need not feel that you are missing out just because the peaches and berries have gone into hibernation.

scrubbedlemon zest

But I haven’t had a lemon bar in there before now, despite repeated requests and, heck, even pleading for one by various people inside my computer. You’d think it is because I’m stubborn but it actually that my bar (ha) for lemon bars has been set very high by my mother, who has an award-winning recipe somewhere in her files. Upon request, she sent it to me a couple years ago, but when they didn’t come out the way I had remembered, her response was “oh, I must have sent you the wrong one.” Tell me, if you had a recipe for lemon bars that you had won you a cooking contest, why would you have a second version in your box that wasn’t as good? Perhaps if you ask her, you’ll get further than I did.

lemon macroemptied lemon halves

Continued after the jump »

Saturday, November 3, 2007

lemon ricotta pancakes with sauteed apples

lemon ricotta pancakes with sauteed apples

You know how you know it’s November? I actually made breakfast this morning. I’m sorry if that shattered your pristine image of me. Sure, I occasionally cook big, elaborate brunches for friends or family and I even spoil myself from time to time with yogurt with pumpkin butter and pepita granola, but pretty consistently, Saturday and Sunday morning I chew on my fingernails until Alex wakes up, or sometimes, if I’m really hungry and he’s still sleeping (the boy is a sleep MACHINE) I’ll sit next to him on the bed and stare until he wakes up and brings us either bagels from Murray’s or eggs from the diner. Yes, you heard that right. I get a fried egg and toast take out. Yes, I am ashamed to know myself sometimes, too.

granny smithssliced applesricotta pancake batterlemon ricotta pancakes with sauteed apples

Nonetheless, as it appears that despite my caveats this NaBloPoMo thing is on, I figure that if nothing else I can use it to clean out the refrigerator. Have you ever bought something but forgotten to eat it then found six weeks later that it was in the very back of the refrigerator, still in perfect condition? Did it make you feel wildly uncomfortable about the preservatives that must be in your food? Did you get over it and eat it anyway? Well, I did. I found some little green apples in the produce drawer this morning that Alex, despite loving green apples, had been staunchly avoiding because they had actually ripened (true story: the boy doesn’t like ripe fruit), and then there was some leftover ricotta from a dish we’ll get to next week and a lemon that really had better days, but wouldn’t my grandmothers be proud that I hadn’t wasted food?

Continued after the jump »

Thursday, September 6, 2007

lemon layer cake

lemon layer cake

I know people are prone to wild disagreements over Food Network personality Paula Deen. Sure, some gush that she is a “hot-damn pistol” and exactly like their “favorite aunt, who doesn’t care what anyone thinks of her” even at the expense of their readership and others think she’s just hated on because she’s a successful woman, most people cast a far less sympathetic glance in her direction, if not for her Big Pork connections, then for her Fried Butter Balls, seen as her obvious attempt to “kill us all.”

batterseparating eggsseparating eggszesting lemons

Continued after the jump »

Thursday, June 21, 2007

lemon risotto

that 70s salad

I hate clutter. You might think that this means that I live a Type A sort of white glove test-passing existence, but anyone who knows me can vouch wholeheartedly that I do not. Because I’m lazy. But every so often (er, 28 days or so) I go on a cleaning bender and purge and sweep to my heart’s content. My inboxes get Bit Literate, absurdly insignificant things get vacuumed (dusty ledge around the walls of the apartment, your days are numbered) and things cluttered in this ever-expanding document called “to blog” get purged, well, onto your screens.

I’ve gotten especially behind this month, so I hope you don’t mind that I dump five ideas onto you and then move onto what I really want to talk about, this new awesome thing that rhymes with nacro and nens. Sad but true, this entry is the equivalent of bartering two more bites of broccoli at the dinner table to ensure that you can get a scoop of Breyers Neapolitan for dessert, but like the brown, white and pink-striped stuff always was, I’ll try to make it completely worth it in the end.

dizzying array of cucumbers

Continued after the jump »

Friday, May 11, 2007

raspberry-topped lemon muffins

raspberry-topped lemon muffins

Oh my god, people. Just OMG. Let’s just make this one succinct, for once? Surely, I am capable of concise thought, right? These muffins are the shockingly good. Make them.

That’s not enough? Fine. Two lemons worth of grated peel are muddled into a paste with sugar, and that sugar is used to bake a simple buttermilk and vanilla muffin that is topped with a whole fresh raspberry. If it sounds simple, that’s because it is, but the flavor is anything but. The lemon peel gives what should be a sweet, harmless muffin a bitter, intense edge, and the raspberry, an almost sour contrast whose impact rivals the best blueberry muffin you’ve ever had. What I once thought was my favorite approach to lemon cake is no longer. There’s a new muffin in town.

Continued after the jump »


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