Lemons, lavender, and Limoncello _(What to do with Lemons)

Lemons are abundant now.  Juicy, tart, and full of goodness, they offer essential Vitamins like C to support your health and boost your mood.  I’ll squeeze them, cut them, peel them, store them, preserve them, and our house will be filled with that fresh, lemony sweetness,  inspiring a sense of well-being.

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PRESERVED LEMONS IN SALT

Ingredients

Method

In a bowl, mix the spices into the sea salt. Cut a cross into the lemons — almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons, the more attractive it will look, and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years.

Tips: The peel is edible. This also works very well with limes. You could preserve oranges like this too—but there are not so many recipes that use them. You must use sea salt, not table salt -- table salt is too chemical and harsh.

Uses: For seasoning rice and couscous—it works like salt and makes the rice and couscous lemon-scented. Put chicken/fish into a foil bag and bake with the lemon salt. Used to season stews and soups.

Recipe courtesy of Jamie Oliver

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LEMON CORDIAL – Grandmama’s recipe

Mix the ingredients together. Pour into a large saucepan and stir the mixture with a wooden spoon until the sugar has dissolved.  If the cordial becomes cloudy or crystallizes, gently reheat and stir until smooth.  Cool down.

(It takes a while to start boiling as sugar needs a higher heat to reach the boiling point, but do watch it, as it happens suddenly!)

Strain the liquid using a sieve and cheesecloth (or any other fine fabric). Decant into bottles, cork, and seal.

Use 1/3 cordial to 2/3 water, add ice,  and enjoy this refreshing drink immediately; it will make you feel delighted and inspired to experiment with lemon recipes.

Garnish with sliced lemon, mint, lemon verbena, or other lemony herb leaves.

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LIMONCELLO – Lolli’s recipe

METHOD:

1. Zest lemons and place in a large bottle or jar.  
2. Cover with the vodka; the zest must float loosely and allow to infuse for 1 week at room temperature.
3. After one week, combine sugar and water in a medium saucepan. 
4. Stir over a low heat until the sugar dissolves, being careful to avoid splashes.
5. Bring to a gentle boil and simmer for 15 minutes, then allow to cool. Handle hot liquids with caution to prevent burns. Bring to the boil.  DO NOT STIR (may crystallise).
6. Boil for 15 minutes.  
7. Allow to cool. 
8. When at room temperature, add the vodka mixture to the syrup.
9. Strain and pour into glass bottles, cork and seal each bottle.
10. Let the concoction age for about 2 weeks at room temperature
11. Store in a dark cupboard.
12. Place bottled liqueur in the freezer and serve when icy cold.
     

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LEMON AND POPPYSEED CAKE

(A recipe I’ve often used, especially enjoyed by the Bridge ladies)

CREAM CHEESE ICING:

1. Preheat the oven to 190°C. 
2. Grease a 24 cm ring pan with butter or Cook and Spray
3. Beat butter and sugar together until light
4. Add the eggs one by one, beating well after each addition
5. Fold in the lemon rind
6. Sieve the flour, baking powder and salt together twice.
7. In a small jug, mix the lemon juice and water
8. Fold the flour and lemon water into the egg mixture; do it in batches, not all at once.
9. Lightly fold in the poppy seeds
10. Pour into the prepared ring pan and bake for 35-45 minutes until a needle can be inserted and removed without any cake mixture clinging.

SYRUP:  Stir all the syrup ingredients together until the sugar has dissolved; heat slowly to the boiling point.  Pour gently over the hot cake. Allow the cake to cool in the pan.
 

CREAM CHEESE ICING:

1. Cream the butter until creamy.
2. Gradually add the icing sugar, a spoonful at a time, beating well after each addition.
3. Fold the cream cheese into the butter mixture.
4. Using a palette knife, spread the icing over the cooled cake.Garnish with poppy seeds and a few lemon zest tendrils.

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LEMON  AND LAVENDER ICE CREAM

I’ll be making this ice cream for dessert today

Yield: 1 litre

Ingredients

Directions

1. In a saucepan, combine lemon zest, lavender, milk, and cream.
2. Bring to a boil. Steep for 20 minutes. Strain.
3. Whisk the egg yolks and sugar together.
4. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly.
5. In a steady stream, slowly add the egg mixture to the hot cream mixture.
6. Add a few lemon zest tendrils to the Crème Anglaise and the lavender florets from two flowers for colour and taste.
7. Continue to cook for 4 minutes, over a low heat, stirring often.  
8. Do not allow the creme anglaise to boil, as it will curdle; the mixture must coat the back of a wooden spoon.  
9. Remove from the heat and cool completely.
10. Place a sheet of baking paper over the top of the custard to stop a skin forming.  
11. Strain the mixture.
12. Add the mixture to the electric ice cream maker.
13. Process according to the manufacturer's directions.

TO SERVE:

Serve quenelles of lemon and lavender ice cream, garnished with a slice of lemon and a lavender floret. 

This dessert will complement any citrus-flavoured dessert.

Lemons from: