Pucker
Mmmm...lemons. I love lemons. Lemon yogurt, lemon candies, lemon cake, muffins, pie, ice cream. Just lemons themselves. I have been known to eat a lemon or two on occasion. Chilled first, of course.
I don't love them as much as I love peaches but close. Damn close.
Someone needs to come up with some lemon/peach blended things. I could call my life complete then.
posted by Dixie at 4:54 PM
7Comments:
oh man, i love lemons too. i bought this great shea butter the other day that smells like lemon bars! lemon bars! i want to eat my elbow everytime i put it on.
Peach lemonade, perhaps?
Do you have the recipe for the lemon cake that is enhanced with lemon jellow and lemon juice, then you punch holes in the top and glaze with an icing made of lemon juice and powdered sugar?
Or did I get that crack-like recipe from you?
Whoa. I need this recipe. Beege, give me that recipe.
Lemon cakes can hardly be lemony enough for me.
OMG, I think I've had that cake...it's a bundt cake? So freakin' good.
The dentist can never understand the deep grooves in my molars. It's easy to explain...lemon and salt baby!
Dix - speaking of peaches. Hill Country is actually a big peach producer, so we're off to pick peaches tomorrow. Double Whammy - where we're going also sells fresh picked tomatoes. It's like it's Dixie Sunday, will be thinking of you :) Have any recipes for Peach cobbler?
No--you bake it in a 9X13 pan. It's SO freaking good.
Dix--let me dig it up, and I'll post it back here.
OK. Here you go! I actually made this for my birthday one year, and frosted it with chocolate (instead of the glaze) because I love lemon cake with chocolate frosting. I swear to you, I nearly had an orgasm, it was so good!
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Lemon Jello Cake
Dissolve one small package lemon jello in 1/2 cup hot water. Add 1/2 cup cold water. Add jello to one lemon cake mix. Also, add 1 cup oil, 2 TBLS lemon juice, and 4 eggs. Beat. Bake at 350 degrees for 35 to 40 minutes. While cake is baking combine the juice from 2 lemons and 2 cups powdered sugar. As soon as cake is out of oven, prick full of holes with a fork or toothpick. Pour lemon/sugar mixture over hot cake.
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Then I found this one--not sure if it meets your lemon requirements, but I thought it looked interesting. I've never made it, so I can't give a review. It's an early Bobby Flay recipe.
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Butterflied Chicken with Lemon, Garlic and Basil
Bobby likes butterflying chicken which makes it nice and even, giving it a uniform thickness, so it is easy to grill. The lemon, garlic and basil flavors make it summery and light.
INGREDIENTS
1 cup olive oil
8 cloves garlic, coarsely chopped
1/2 cup fresh lemon juice, from 2 to 3 lemons
4 chickens, 2 1/2 pounds each, butterflied (see Note)
8 slices lemon
32 fresh basil leaves
Kosher salt
freshly ground black pepper
PREPARATION:
1. Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours.
2. Preheat a gas or charcoal grill to medium-high.
3. Remove each chicken from the marinade and shake off any excess, discarding the used marinade.
4. Loosen the skin around the breast and place 1 lemon slice and 4 basil leaves on the breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper.
5. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally 15-20 minutes. Place on a large serving platter.
6. Note: To butterfly a chicken, split it down the backbone and open it out flat.
SOURCE: Boy Meets Grill, authored by Bobby Flay with Joan Schwartz. Copyright by Hyperion (114 Fifth Avenue, New York, NY 10011). Reprinted with permission.
Thanks, Beege! Both of those recipes are so up my alley!!
Brandi, did you get lots of peaches and tomatoes? I'm so jealous because I know both are so much better than what I can get here.
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