107 posts tagged “lemon juice”
Vineyard Chicken
Serves 4
1 3-pound chicken, quartered
1 cup dry white wine
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup melted butter
1/4 cup finely chopped green onions
3 teaspoons salt
1/4 cup minced parsley
Place chicken, skin side down, in large casserole. Blend all other ingredients together and pour over the chicken. Cover with foil and bake 1 hour in 325 degree oven. Remove the foil. Turn chicken skin side up; increase temperature to 375 degrees and bake 30 minutes, basting two or three times. Increase temperature to 425 degrees for the last 30 minutes of baking time. Baste frequently (total cooking time is 2 hours).
Caramel Apple French Toast
Yields 6 servings
1 cup brown sugar
3 Tablespoons clear Karo syrup
6 Tablespoons butter
whole pecans
3 Delicious apples, peeled, cored, and sliced
1/3 cup water
1 teaspoon cinnamon
3 Tablespoons sugar
1 Tablespoon lemon juice
1 Tablespoon corn starch
12 slices Texas Toast or 1" thick cut French bread
12 oz. cream cheese
6 eggs
1 cup milk
1 cup whipping cream or half and half cream
1 Tablespoon vanilla
2 teaspoons cinnamon (or 1 teaspoon cinnamon + 1 teaspoon nutmeg)
Grease generously 13"x9" glass pan. Combine sugar, syrup, butter and boil in pan for one minute. Pour and spread over bottom of greased pan. Sprinkle with pecans. Combine apples, water, cinnamon, sugar, lemon juice and cook, stirring constantly, in pan over medium heat just until apples begin to soften. Add cornstarch and continue to stir until thickened. Remove from heat.
Thickly spread cream cheese over 6 slices of bread and place in single layer to
cover caramel mixture in pan (cream cheese side up). Distribute apple mixture
over bread/cream cheese layer. Cover with remaining 6 slices of bread.Blend together eggs, milk, cream, vanilla, cinnamon and gently pour over bread layers in pan. Cover and refrigerate overnight (not more than 24 hours). Remove cover and bake at 350F., 60 minutes or until brown and slightly puffy. Immediately invert each serving on plate, sprinkle with powdered sugar, top with sweetened whipped cream and garnish with pecans, cinnamon, or nutmeg.
NOTE: Fresh pears or peaches may be substituted for apples with cinnamon/nutmeg
seasoning. Fresh raspberries or strawberries may also be sprinkled over apple
mixture stuffing for additional color and flavor.
Crab-Stuffed Deviled Eggs
Yields 6-8 servings
12 large eggs
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Juice of half a lemon
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/4 cup celery leaves, chopped
1/4 cup parsley leaves, chopped
1/2 pound lump crabmeat, picked over for shells
Salt and freshly ground black pepper
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut them in half lengthwise.
Remove the yolks from the whites and put them in a medium-size bowl. With the back of a fork, mash the yolks then add the mayonnaise, mustard, lemon juice, Worcestershire sauce, hot sauce, celery leaves and parsley leaves, and mix well. Add the crabmeat and gently stir to mix. Season with salt and lots of freshly ground black pepper. Spoon equal amounts of the mixture into the egg white halves and chill well before serving.
Spring Salad
Yields 6-8 servings
1 bunch of asparagus
1 English cucumber, cut into half moons
8 large radishes, cut into thin rounds
Juice of 1 lemon
Extra-virgin olive oil, for drizzling
In a skillet with a cover, bring 1 inch of water to a boil to cook the asparagus. Add a generous amount of salt to the skillet with the boiling water. Hold the asparagus spears at each end. Snap asparagus tips from the tough ends by bending the spears. Use that as a guide as to where to cut the remaining spears. Simmer the asparagus spears for 3-5 minutes, until just tender. Drain the asparagus and run under cold water. Cut into one-inch pieces on an angle. Place asparagus in a serving bowl with the cucumber and radishes. Squeeze lemon juice over the salad, drizzle with olive oil and season with salt and freshly ground black pepper.
Provencal Tuna Melt
Yields 4 servings
4 cans of tuna in water, drained and flaked
5 to 6 sprigs tarragon, stripped from the stem and chopped
1/2 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
12 black or green pitted olives, about a handful, finely chopped
2 shallots, finely chopped
2 tablespoons capers, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 French baguette, cut into 4 sections and split on top
4 tablespoons butter, melted
4 ounces Gruyere or Swiss cheese, thinly sliced
Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve.
Preheat a large skillet over medium heat. While the skillet is heating, brush the baguettes with the melted butter. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly. Serve with carrot and celery sticks, and healthy potato chips alongside.
Apple-Blueberry Crisp
Serves 8 to 10
1 cup (2 sticks) unsalted butter, cold, cut into small pieces, plus more for baking dish
2 1/4 cups all-purpose flour
3/4 cup packed dark-brown sugar
1/3 cup plus 1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon mace
1/2 teaspoon salt
1/2 cup old-fashioned rolled oats
2 cups blueberries
3 pounds apples (about 8), peeled, cored, and cut into thin wedges
Juice of 1/2 lemon (about 1 tablespoon)
2 tablespoons flour
Vanilla ice cream or whipped cream, for serving (optional)
Preheat oven to 375 degrees, with a rack in the lower third. Butter a 3-quart baking dish, and place on a parchment-lined baking sheet; set aside. In a large bowl, whisk together flour, brown sugar, 1/3 cup granulated sugar, cinnamon, mace, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until large clumps form. Using a rubber spatula, mix in oats. Set aside.
In a large bowl, toss together blueberries, apples, lemon juice, remaining 1/2 cup granulated sugar, flour, and remaining 1/4 teaspoon salt to combine. Pour the blueberry and apple mixture into the prepared baking dish; sprinkle with reserved oat mixture, covering fruit evenly. Bake until juices are bubbling and the topping is evenly browned, about 50 minutes. Cool slightly on a wire rack. Serve crisp warm, topped with vanilla ice cream or whipped cream, if desired.
Maryland Crab Cakes
Serves 4
5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Mayonnaise
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce
In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Sauté until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.
Maryland Crab Cakes
Serves 8
1 pound small-size fresh crabmeat, such as special or claw
1 pound larger-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons butter, melted
Tartar Sauce, homemade or store-bought, for serving (recipe follows)
Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, teaspoon coarse salt, and 1/4 teaspoon pepper. Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in larger-size crabmeat just until combined. Dividing evenly, form mixture into 8 cakes. (To make ahead: Arrange cakes in a parchment-lined container so they do not touch; separate layers with additional parchment. Cover and refrigerate up to 1 day.)
Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tartar sauce and lemon wedges.
Tartar Sauce
Makes 1 1/4 cups
1 cup light mayonnaise
4 cornichon pickles, minced
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 shallot, minced
Coarse salt and ground pepper
In a small bowl, mix 1 cup light mayonnaise, 4 cornichon pickles, minced, 1 tablespoon Dijon mustard, 1 tablespoon fresh lemon juice, and 1 shallot, minced. Season with coarse salt and ground pepper.
Flaked Salmon Tartare
Serves 6
1 large egg
1 pound salmon fillet, skinned
1 tablespoon extra-virgin olive oil
1 1/4 teaspoons coarse salt
Freshly ground pepper
2 teaspoons fresh lemon juice, plus wedges for garnish
Dash of hot sauce
1 small shallot, finely chopped
1 tablespoon chopped drained capers
3 cornichons, coarsely chopped
2 tablespoons finely chopped chives
1 tablespoon finely chopped fresh flat-leaf parsley
Place egg in a small saucepan, and cover with cold water by 1 inch. Bring to a boil. Remove from heat. Cover, and let stand 13 minutes. Using a slotted spoon, remove egg, and rinse under cold water until cool. Gently press against a hard surface to crack shell; peel. Cut egg in half lengthwise. Grate each half on the small holes of a grater into a small bowl. Cover with plastic wrap; set aside.
Preheat oven to 350 degrees. Place salmon in a 13-by-9-inch nonreactive baking dish. Brush with 1 teaspoon oil; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover with foil; bake until salmon is cooked through and flakes easily, about 15 minutes. Uncover partially, and let cool slightly in dish on a wire rack. Using a fork, gently flake salmon into large pieces. Transfer to a large bowl.
Whisk together lemon juice, hot sauce, and remaining 1/4 teaspoon salt in a bowl. Add remaining 2 teaspoons oil, whisking until emulsified. Drizzle dressing over salmon, and toss gently. Divide among plates. Scatter shallot, capers, cornichons, chives, parsley, and egg over each, dividing evenly; season with pepper. Serve with lemon wedges.
Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes
1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving
In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper
In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.
