Lemon Dishes

I love lemons. I think they're beautiful to look at and the uses for both the juice and rind are endless. They're easily used in both savory and sweet dishes, and I don't know of many people who don't appreciate them.

We recently had a meal that was lemon-based and absolutely delicious. We started with a salad made of simple endive drizzled with a dressing of POM Wonderful 100% Pomegranate Juice and lemon before moving on to a lemon and garlic-roasted chicken and lemon orzo. We ended with my favorite cupcakes, making a fully fabulous sunshiny-lemon meal.

Lemon Curd-Filled Lemon Cupcakes

Recipe for Cupcakes here: http://family.go.com/food/recipe-576799-fairy-cakes-t/

Recipe for Lemon Curd here: http://cookingwithanne.blogspot.com/2005/09/tea-anyone.html

Pomegranate and Lemon Dressing
Makes 1 cup

8 ounces POM Wonderful 100% Pomegranate Juice
1 Tablespoon lemon zest
2 Tablespoons lemon juice
2 Tablespoons olive oil
1 Tablespoon minced shallots
1 teaspoon honey
salt to taste

Reduce pomegranate juice to 3/4 cup by simmering gently for 15 minutes. Add remaining ingredients and chill well before serving.

Lemon and Garlic-Roasted Chicken
Serves 4-6

1 4-5 pound roasting chicken
1 whole lemon
6 whole cloves garlic
olive oil
salt & pepper to taste

Loosen breast skin on chicken by slowly working the handle of a wooden spoon under skin on both sides. Slice lemon thinly and slide slices under breast skin. Toss any extra lemon and the garlic cloves into the cavity of the bird. Brush bird with olive oil, sprinkle with salt and pepper and roast, uncovered, until desired doneness is reached. Usually 350 degrees F for 1 1/2 hours is sufficient.

Lemon Orzo
Serves 4

1 cup orzo, cooked until al dente
2 Tablespoons minced shallots
1 Tablespoon lemon zest
1 Tablespoon lemon juice
2 Tablespoons olive oil
salt & pepper to taste

Combine all and heat through.

R,S,C #33 Recipe

I'm cheating and just posting this one here today.

Please go and visit Dalene's blog, From the Mixed-Up Files of a Middle-Aged Mind.
Her recipe looks delicious!

Scallops and Sugar Snap Peas in Lemon Butter Sauce

1 cup chicken broth
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots

1 Tbsp unsalted butter
1 Tbsp flour

(3 sticks) unsalted butter

1 teaspoon salt
1 teaspoon white pepper
2 Tbsp lemon juice
1 tsp. grated lemon peel

Reduce the first four ingredients by half in a small saucepan.

In a separate saucepan, melt one tablespoon of butter in the saucepan.
Stir in the flour with a metal whisk until well mixed (but not
browned).

Slowly add the reduced mixture to the roux, stirring quickly.

Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a
time. Add lemon juice, salt, and white pepper. Add some more broth if
the sauce is too thick.

While the sauce is thickening prepare the scallops however one does
scallops. Steam generous amount of sugar snap peas.

Toss the peas and the scallops with the lemon sauce. Serve with rice
or pasta along a side of nice fresh greens salad.

Ready, Set, Cook! #33

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Our three for today are:

1 lemon
1 lb sea scallops
sugar snap peas (any amount)

Have fun~see you next week!