Fresh Lemons – Indoors!

Post 6 years ago Garden

 

 

 

 

 

 

 

 

I purchased this little lemon “tree” a few years ago.  Truthfully it was just a little plant, but I was intrigued as to whether it would actually produce lemons or not.  It always flowered and the scent was intoxicating, but didn’t really produce anything that grew larger than a marble then fell off.  Nonetheless, it continued to grow and I was just happy with the flowers.  It spends all summer outside and comes in around late fall.  Then I move it to a very sunny location.  This year I received a bumper crop of lemons!  It is so satisfying to pluck them for use in the kitchen.  I noted that as the lemons were growing and ripening the plant was shedding almost all of it’s leaves.  It is nearly bare.  I am assuming that as the lemons grow all the energy is going into fruit production and as the lemons are harvested, then it will grow new leaves as I can see the buds forming already.  It really is a great fuss-proof plant and one I highly recommend trying.  I am going to try to force it into a small tree – I’ll keep you posted.

 

 

 

Super Spring-y Tablescape

Post 5 years ago Entertain
@whatpippawantspippagoetz

How colorful and beautiful is this table!?  From a fellow blogger, I love the use of different textures and colors and heights.  I always stress using various heights for more visual impact.  I’m loving the small details like the greek key patterned table runners used as place mats mixed with bamboo flatware and the use of real lemons to carry the yellow color throughout.  Great Inspiration!  Find the bamboo flatware on The Hive Shop.

Cornish Game Hens with Fresh Herbs

Post 5 years ago From The Kitchen

This recipe is designed for two game hens.  I like to figure one per person if I am entertaining since they make such a lovely presentation.  However, when cooking for my family we usually split them.

Two Cornish games hens, rinsed and patted dry

2 lemons

6 – 8 cloves of garlic

several springs of fresh rosemary, thyme and sage

6 tbsp. unsalted butter, slightly softened

salt and pepper

Heat the oven to 400F.  Season the inside of the game hens with the salt and pepper.  Cut the ends off the lemons and cut into large pieces.  Stuff each hen with 2 cloves of garlic and equal amounts of the lemon chunks and fresh herbs.  Be generous with the herbs.

Loosen the skin slightly on the breast side and stuff 3 tbsp. of the butter under the skin on each hen.  Cross the drumsticks over each other and tie with kitchen twine.  Fold the wings as shown, by folding the shorter wing tip back and under.

Place the hens in a roasting pan.  Scatter the remaining garlic cloves and any remaining herbs and lemon around the hens. Season with salt.  Place in hot oven and roast for 20 minutes.  Turn oven down to 325F and continue to roast another 20 minutes.  Carefully turn the hens over and roast another 20 minutes. Turn back to breast side up and spoon pan juices over.  Continue to roast until golden in color and drumetts wiggle freely – or thermometer test reads 165.  Remove to a platter and spoon some of the remaining juices over.

Chicken Piccata

Post 6 years ago From The Kitchen

Serves 4

1 – 1 1/2 lb. package boneless chicken breasts.  Approx. 3 large to 4 medium sized breasts.  Chicken breast cutlets may also be used, keep in mind these are thinner so quantity may need to be increased.

1 cup all purpose flour

salt and course ground pepper

4 tbsp. unsalted butter

Juice from 4 lemons

1/4 cup dry white wine

1 1/2 tbsp. capers

Place one of the chicken breasts (one at a time) on a cutting board.  Completely cover with plastic wrap and pound out with a meat pounder until thin, about 1/2″ thick or less.  Put aside and repeat with the others.  Place the flour, seasoned with salt and pepper in a shallow bowl.  Melt the butter over medium heat in a large fry pan.  Take one of the chicken pieces and dredge lightly through the flour, immediately transfer to the fry pan. Working quickly, repeat with the remaining chicken.  Turn over and fry until a golden brown color, on both sides.  A little extra butter may be added if desired.  Once the chicken is browned pour at once the lemon juice over the chicken.  Move the chicken pieces around the pan so that the juices begin to thicken.  Then add the white wine and the capers.  Allow the chicken to cook in the juices for another 5 minutes or so, or until the pan juices thicken slightly.

To serve – transfer the chicken pieces to a platter and pour the juices over.

Limoncello

Post 9 years ago From The Kitchen

In my “Things I’m Loving Now” section, I mentioned Limoncello.  This is a traditional Italian apertif that is gaining wide popularity.  While you can readily purchase it, to make it home-made is much more satisfying and absolutely simple.  While there are dozens of recipes out there, they all have the same basic ingredients and steps involved.  I found this one on a site dedicated to Limoncello called Limoncelloquest!  This is the basic recipe, if you want the lengthier version, which really just is commentary on things such as how to zest, recommendations on the types of lemons and more detailing in the actual procedure.  If you feel confident enough, just follow this recipe.

Standard Limoncello Recipe

Ingredients:

2 750ml bottles vodka

The zest of 17 lemons

3.5 cups of white sugar

5 cups of water

Instructions:

Zest the lemons, put them in a glass one-gallon jar with the vodka and let it sit for 45 days. Then filter the mixture 4 times using #4 coffee filters. Mix the sugar and water in a pot and bring to a boil for 5 minutes. Let the mixture sit until completely cool and then mix with the alcohol and lemon infusion. Let that mixture sit for 45 days. Bottle the liquid and put it in the freezer.