Lemon happiness in a yellow-colored Spring

I love lemons! They remind me of the summer that soon will come and, certainly, of spring’s fresh, clean, air. I love the sweet tart taste and sunny color of the yellow fruit. I am sure that I first fell in love with lemons as a child when I had my first taste of lemonade and, while my brother fought for the red Lifesaver, I always chose the lemony yellow one.

To this day, lemons are among my favorite go-to foods for all kinds of cooking and for drinking. I have saved thousands of calories (and some cash) by switching to ice water with lemon in restaurants and I even drink it at home instead of most other drinks.

It I believed that the lemon probably originated in India and South East Asia. It was brought into Europe by or maybe even before the first century and used widely in foods and for infections and diseases. It traveled well and came to the Americas by way of Christopher Columbus,

By the 1700’s, experiments showed that eating lemons prevented scurvy in seamen on long voyages, so it became the norm for large amounts of the fruit to travel by ships wherever ships sailed. The dissemination of the seeds ensured the growth of the trees in all areas of the world that could sustain the sun-loving fruit.

While there were probably once many species of the fruit, today, the Lisbon and Avalon Lemons are the most predominant ones grown in the US. Meyer Lemons are a sweeter hybrid, thin-skinned, more perishable lemon that are delicious in so many recipes from lemonade to almost anything where a sweeter lemon would work (usually, not chicken recipes). And Australia has produced a super sweet lemon called, “lemonade” that can be eaten like an orange.

Lemons, besides being an ideal flavoring for all kinds of cooking from cakes to chicken, fish, soups and veggies, are also versatile for anything from cleaning the floor to creating gourmet foods. And can anyone remember putting lemon juice in your hair to lighten it in the summer?

The list is too long to run here, but numerous websites can tell you all the ways in which lemons are a super food, and a versatile household companion.

PS: Many years ago, my dad and I went to the famous Boston Landmark, Haymarket Square. We came to the lemons and I picked one up. The vendor, a friend of my dad’s (they were ALL friends of my dad’s!), grabbed it from me, “You do NOT want that lemon.”

He deftly cut it in half to show lots of seeds and thick rind. Looked normal. He picked up another lemon and cut it. Fewer seeds, a very thin rind. He squeezed them both into cups; the thin-skinned one had much more juice. He told me that bumpy skinned lemons with knobby ends have thick rinds and less juice then thin skinned rounder lemons that easily indent with a finger.

I have followed that advice ever since and (almost) always found it to be true. Round, smooth skin, no nubs on the ends, easily indented. LOTS of juice. Try it!

Lemon Roasted Rock Cornish Hens or Chicken (Meat)

This is a delicious recipe for a small group or a crowd. Use small hens so that one hen is a serving or use larger ones and cut in half. It looks gorgeous on a platter.

6 Cornish game hens, or about 3 to 4 pounds chicken pieces

1 cup freshly squeezed lemon juice

5 Tbsp. (generous) Dijon style mustard

4 Tbsp. tamari sauce

4 Tbsp. avocado or canola oil, do not use olive oil, it changes the flavoring

OPTIONAL: tiny pinch cayenne pepper

Garnish:

1 lemon thinly sliced

Cut down one side of the backbone of the hen using a sharp knife or poultry shears. Repeat with the other side. Place the backbones in the roasting pan to add flavor to the sauce, or use in chicken soup. Flatten the hen by gently pressing it so that the sides splay outward. Place in a roasting pan which has been coated with cooking oil or spray.

Mix the lemon juice, mustard, tamari sauce, oil and cayenne pepper together. Whisk until smooth. Pour half the marinade over the hens and place in a 375 degree oven for 40 to 45 minutes.

After 30 minutes, pour the remaining sauce over the hens and raise the temperature to 400 degrees. Bake for another 10 to 15 minutes. Remove from oven and let cool. Garnish with thinly sliced lemons. Skim as much of the fat off the sauce as possible and serve in a gravy boat.

Simple and Fast Roasted Cauliflower and Broccoli  with Lemon and Garlic (Pareve or Dairy)

This also works well with green beans, asparagus, Brussels sprouts, Portabella mushroom caps, halved plum tomatoes and zucchini.

1 head cauliflower

2 large broccoli crowns

3 to 5 cloves garlic, minced

2 lemons, thinly sliced

Kosher salt and freshly cracked black pepper, to taste

3 to 4 Tbsp. extra virgin olive oil

OPTIONAL: A pinch red pepper flakes and/or oregano

For a dairy meal, top with some freshly grated Parmesan cheese

Line a rimmed baking sheet with foil and then a sheet of parchment paper. Set aside. Preheat the oven to 450 degrees.

Cut the cauliflower and broccoli into florets. Place in a large bowl. Mince the garlic and add to the bowl. Add the lemons thinly and the red pepper flakes and/or oregano, if using. Add salt and pepper and the olive oil and toss gently.

Pour evenly onto the prepared pan and roast for 20 to 30 minutes, mixing once to ensure even roasting. Serves 6 to 10.

Lemon Herb Compounded Butter (Dairy)

This is perfect on fish, rice, potatoes, and to make a different “garlic” bread. Can easily be doubled and can use any fresh herbs you like.

1 stick butter, very soft, but NOT melted

2 to 3 Tbsp. finely minced fresh parsley

2 Meyer lemons, yellow zest only (reserve the lemons for another use), finely grated

2 to 3 Tbsp. finely minced fresh thyme leaves

1 to 2 Tbsp. finely minced fresh chives

freshly ground black pepper

Place the very soft butter in a small bowl, add the zest, herbs, and pepper, mix well and scrape onto plastic wrap in a log shape. Roll up using the plastic wrap and twist the ends to close. Refrigerate until hardened and ready to use. Makes one stick.

Lemon and Roasted Garlic Vinaigrette (Pareve)

Great on salads, mixed with tuna fish, on fish or chicken or anything!

I head garlic, roasted

1/4 to 1/3 cup freshly squeezed lemon juice

1/3 to 1/2 cup extra virgin olive oil

Salt and freshly cracked black pepper to taste

OPTIONAL: 1 to 2 tsp. honey to make a sweeter dressing, to taste

For the roasted garlic:

Preheat the oven to 400 degrees. Cut off the top quarter of the head of garlic and place on a sheet of heavy duty foil. Drizzle generously with olive oil. Fold up the foil and close. Place on a baking tray and roast until golden and softened, 30 to 40 minutes. Let cool, open and remove the cloves from the skin. Discard skin.

For the dressing:

Place some (as much as you like) of the garlic cloves in a bowl and mash with a fork until smooth. Add the lemon juice and mix well. Add the oil and whisk until emulsified. Pour into a bowl, taste and adjust garlic, adding more as desired. Season with salt and pepper, add some honey, if desired, mix and serve. Makes about 1 cup.

Melt-In-Your-Mouth Lemon Bars (Dairy)

These are delicious and creamy. Leave the zest out for a creamier filling. Use pareve margarine for Pareve dessert.

CRUST:

1-3/4 cups unbleached flour

1 cup confectioners’ sugar

1/4 cup plus 2 tsp. Cornstarch

2 sticks well chilled salted butter, cut into small pieces

1 tsp. grated lemon zest

Coat a 9x13 Pyrex or ceramic dish with butter and line with parchment, leaving long ends (about 2 inches) on either side. Butter the bottom of the paper. Preheat the oven to 350 degrees.

Place the flour, sugar and cornstarch in a food processor bowl. Pulse to mix. Add the butter and pulse until the mixture resembles coarse cornmeal. Add the lemon zest and pulse once or twice to mix. Press the crust mixture evenly along the bottom and slightly up the sides of the pan. Refrigerate for 45 minutes for 20 to 25 minutes, until golden brown. Remove from the oven, reduce the heat to 325 degrees, and allow the crust to cool for 10 minutes.

FILLING:

5 extra-large eggs

2-1/2 to 3 cups sugar

4 Tbsp. unbleached flour

OPTIONAL: 2 tsp. grated lemon zest

2/3 to 3/4 cup freshly squeezed lemon juice

FOR DAIRY: 1/3 cup whole milk or half and half

FOR PAREVE: Omit milk, add 2/3 cup flour (which includes the 4 tbsp.)

Whisk the eggs, add the rest of the ingredients and continue to whisk until smooth and a bit thickened. Pour gently into the crust. Return to the oven and bake for 20 minutes until the filling looks and feels set. Remove from oven and let cool. Sprinkle generously with confectioners’ sugar and sugared lemon slices. (To make sugared lemon slices, mix one cup of sugar and one-half cup water in a small saucepan. Bring to a boil. Cut 2 lemons into very thin slices and add to the pan. Simmer for 15 to 20 minutes. Cool and refrigerate for use as a garnish.)

Run a knife around the lemon squares and remove, using a spatula under the paper and lifting with the extending paper. Place on a serving tray and then cut, rinsing the knife in hot water between cuts. For less formal eating, cut while in the pan and remove individual squares.

My Husband’s Favorite   Lemon Cake (Pareve)

This adapted version of a recipe I got from one of my aunts, is a very easy Bundt-type recipe that has a different twist. A fresh lemon glaze is infused into the cake immediately after baking. I changed the lemon glaze to one that used Confectioner’s sugar and lots of freshly squeezed lemon juice to make it less sweet. It is delicious.

CAKE:

2-1/2 cups unbleached flour

1-1/2 cups sugar

3 extra-large eggs

3 tsp. baking powder

3/4 cup orange juice

3 Tbsp. freshly squeezed lemon juice

3/4 cup vegetable oil (Canola works best)

3 tsp. pure Lemon extract

GLAZE:

2/3 to 1 cup freshly squeezed lemon juice

1 box confectioner’s sugar (1 lb.)

FOR THE CAKE: Preheat oven to 350 degrees. Generously grease and flour a Bundt pan. Set aside.

Place all the cake ingredients in the bowl of an electric mixer and mix on low until completely blended. Increase the speed to medium and beat for 2 to 3 minutes. Let the batter sit for 3 minutes to allow any bubbles to rise and break. Scrape the batter into Bundt pan. Tilt pan and swirl batter around the outside rim one inch above the batter. This helps the cake bake higher and flatter. Bake just until a cake tester comes out clean, 35 to 50 minutes.

Test at 35 minutes and 5 minute intervals once it is browned on top. Be careful not to overbake.

FOR THE GLAZE: Combine Lemon juice and sugar and whisk vigorously. The glaze should be the consistency of heavy cream or a bit thicker.

While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake using the handle of a thin wooden spoon or chopstick. The holes should start about 1-inch from the edge and be 1-inch apart.

Make 3 to 4 rows of holes that zig zag to the center. Pour 3/4 of the glaze VERY SLOWLY into the holes and over the top of the cake. Let the cake rest for 15 minutes. Loosen the sides of the cake with a rubber spatula and invert onto a serving plate.

Tap the top and sides, or shake gently to loosen. The cake should easily release. Drizzle the rest of the glaze on top. Serves 10 to 14.

Write: Columnist@TheJewishStar.com