Everyone loves the zingy, zesty, refreshing taste of lemons. It is the most versatile and universal flavoring used in cuisines around the world. Even songs have been written about lemons and metaphors often are made about lemons—one can buy a car that’s considered a “lemon.”
However, in the food world, lemons often get top billing in lemonade, tarts, and cakes; play a supporting role in a vinaigrette, soups and sauces; or have a minor but important part in a cup of tea, cocktails or as a salt substitute. Simply said, lemons are amazing!
Being an avid lemon lover, the following recipes are but two of my latest ideas that will become part of my repertoire—hopefully, yours too. Bon appétit!
Lemon, Ginger, Apricot Shortbread Cookies(About 4 dozen cookies)2 sticks unsalted butter, soft
1/2 cup powdered sugar
1/2 cup granulated sugar
About 1/4 teaspoon salt
1/4 cup chopped crystallized ginger
12 dried apricots, roughly chopped
Grated zest of 2 lemons
1 teaspoon pure vanilla paste (or 2 teaspoons pure vanilla extract)
1 cup all purpose gluten free flour (Bob’s Red Mill)
1 cup spelt flourTo prepare:Working in the food processor fitted with the stainless steel blade, process the butter until fluffy, add powdered and regular sugar and blend well.
Add salt, ginger, apricots, lemon zest and vanilla and process until light and fluffy.
Add the flour and process until well mixed.
Transfer the dough to a gallon zip-lock plastic bag.
With a rolling pin, roll dough into an even square, pressing out all the air bubbles and zip the bag shut.
Slide the dough onto a flat baking sheet and refrigerate until baking time. Or freeze (up to one month) until ready to bake.To bake:Preheat the oven to 325 degrees F.
Remove top of the plastic bag, and with a cookie cutter, cut out cookies, and place them about two inches apart on an ungreased baking sheet.
Using a table fork, poke each cookie twice in the center of the cookie.
Place on a rack in the center of the oven and bake until the edges are light brown and the centers no longer are shiny, about 10 to 11 minutes.
Cool on the baking sheet for five minutes and then transfer the cookies to a rack.
Store cool cookies in an airtight cookie tin.Spicey-Crusted Fluke In Lemon Herbal Broth(Serves 4)For the broth:2/3 cup extra virgin olive oil
2 shallots, finely diced
2 cloves garlic, thinly sliced
1 stalk celery, (w/o leaves) thinly sliced
About 6 parsley stems (w/o leaves) torn apart
4 mushroom stems
2/3 cup freshly squeezed lemon juice
1/2 cup dry white vermouth
1/2 cup water
About 1 1/2 to 2 teaspoons sugar, or more to taste
Kosher salt, to taste
Freshly ground white pepper to taste
Pinch cayenne pepper
About 2 tablespoons chopped fresh parsleyFor the fish:1 cup unprocessed wheat bran (Bob’s Red Mill)
1/4 teaspoon cayenne pepper
3/4 teaspoon freshly ground white pepper
½ teaspoon kosher salt
4, five- to six-ounce fillets of fluke (or flounder)
1 egg plus 1 yolk, whisked together
1 tablespoon “Wondra” flour
Sea salt and freshly ground black pepper, to taste
About 1/4 cup peanut or coconut oil for sautéing
For the garnish:
4 medium white mushroom caps, sliced thin
Zest of one lemon, cut in julienne
2 ripe, firm plum tomatoes, cored, seeded, and diced
About 1/4 cup chopped flat leaf parsley, plus few whole flat leaf parsley leavesSprig of thyme for garnish
To prepare:For the broth, in a medium saucepan over moderate low heat, add oil and heat until it shimmers.
Add shallots, garlic, celery, parsley and mushroom stems and simmer, stirring often, until they turn light golden, about five to six minutes.
Add lemon juice, vermouth, sugar, salt, white pepper, and cayenne, and simmer about three to four minutes.
Taste each time as you add the seasonings and then re-season until the broth is balanced and harmonized.
Whisk in water, taste again, and set aside.
Reheat broth until very hot just before serving.
For the crust and the fish:
Place wheat bran in food processor fitted with the stainless steel blade and process about two to three minutes.
Add cayenne pepper, white pepper, and salt and blend to mix well. Set aside in a shallow dish.
Remove the spiny column running down the center of each fillet of fluke and discard it.
Rinse and pat the fish dry with paper towels.
In a shallow bowl, whisk egg and egg yolk until blended, whisk in flour, salt and pepper and whisk until completely smooth.
Dip each piece of fish in the egg mixture then in the wheat mixture and tap off any excess.
In a skillet over moderate high heat, add oil, and when it is hot, sauté the fish until golden brown on both sides, about two minutes per side, do not over cook. The cooking time will depend on the thickness of the fish.
Drain fish on paper towels.
Note: Reheat the broth until very hot while sautéing the fish.To serve:Place fish in the bottom of warm shallow serving bowls, garnish with julienne lemon and diced tomato, arrange the sliced mushrooms around the fish, then ladle the broth around the edges of the bowl.
Add a sprig of thyme and set bowls on large dinner plates and serve at once.
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