| T O P I C R E V I E W |
| soapmommy60543 |
Posted - May 06 2013 : 4:22:54 PM
Last week, I took advantage of a case discount and purchased a case of lemons. That's right. 38 pounds of lemons. So far, I've made 6 quarts of lemonade for immediate drinking, and today I canned up 11 pints of lemonade concentrate for future enjoyment.
I had originally intended to make lemon curd with some, but it's a process that's a little more than I can tackle right now.
Does anyone have any other ideas? I've got just slightly less than 1/3 box left.
Oh, and PS - I've save the peel to make lemon peel candy, and also to make citrus vinegar for cleaning. I'll also be making lemon extract from peels, and I've composted the white parts. You know me - NOTHING will go to waste.
And thank you!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| 21 L A T E S T R E P L I E S (Newest First) |
| soapmommy60543 |
Posted - Jun 27 2013 : 2:06:23 PM
I made roasted chicken with my preserved lemons yesterday. Really simple - just put a few sections of the lemon (rind and flesh) in the cavity of the chicken. Salt and pepper on the outside. Then crockpot on high all day long. I also used the preserved lemons recipe that had all the spices in it, not just plain lemons and salt. This was THE BEST lemon pepper chicken I've ever had. In the future, I'd probably only use 1 or 2 sections at the most. I was really surprised how floral the lemons smelled when I opened the jar. All those spices didn't carry through to flavor the chicken at all, but I think they enhanced the flavor of the lemon. I'll be posting about it on my blog - stay tuned!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| traildancer |
Posted - Jun 24 2013 : 1:39:19 PM
Oops--wanted to add, thank you for posting the link to the recipe.
The trail is the thing.... Louis L'Amour |
| traildancer |
Posted - Jun 24 2013 : 1:38:43 PM
Even though it's only been a couple of weeks, I used some this past weekend. Even after rinsing, the chopped rind was VERY salty and I love salt. So I soaked the pieces and changed the water two or three times before adding the rind to the quinoa.
The flavor of the lemons is good. The recipe is correct in that not much (as in no) heat from the cayenne came through. And I had gotten chipotle powder. I mixed it half and half with cayenne because I was afraid that a teaspoon of chipotle might be too much. I couldn't taste/sense any heat. Next time I will use all chipotle powder.
The people at the bbq liked the quinoa with the lemons.
I went ahead and used some because different recipes that I found on-line had quite varying lengths of time for preserving, some as short as a week. I ate the lemon on Saturday and I haven't gotten sick!!
The trail is the thing.... Louis L'Amour |
| soapmommy60543 |
Posted - Jun 20 2013 : 11:44:25 AM
I haven't tried them yet, but hoping to soon. They just sound so good! I'm thinking of putting a piece or two in side a whole roasting chicken, then cooking it in the crock pot all day. Maybe dinner on Sunday?
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| traildancer |
Posted - Jun 10 2013 : 1:55:16 PM
Have you used your preserved lemons yet?
How did they turn out?
I started a jar for a friend this week.
The trail is the thing.... Louis L'Amour |
| patchworkpeace |
Posted - May 14 2013 : 05:08:24 AM
Great ideas! Love the idea of freezing the lemons for lemon water.
Success is measured not by the position one reaches but by the obstacles one has to overcome to reach it. Booker T. Washington
My blog, The Review-anista Reads http://friendsfunfabric.blogspot.com/ |
| soapmommy60543 |
Posted - May 13 2013 : 08:30:06 AM
So here's the final tally of what was made from all those lemons:
6 quarts of lemonade (to drink immediately)
11 pints lemonade concentrate (to drink later)
1/2 gallon citrus vinegar (had a few orange peels, too, so combined them - and this stuff is absolutely AMAZING!)
5 quarts preserved lemons
not quite a full pint of lemon peel candy
not quite a a full pint of lemon simple syrup (from making the candy)
1 pint lemon extract
Roughly 12 lemons were "tennis balls" or on their way quickly to becoming tennis balls, so those headed to the compost along with all the whites that were leftover, too.
So in the end, we managed to use everything and came out with quite a bit.
Now it's on to the case of pineapples... LOL
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
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| FieldsofThyme |
Posted - May 13 2013 : 08:18:25 AM
I'm going to make lemon shortbread. How about a lemon/poppy seed angel food cake?
Farmgirl Sister #800
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| CindyG |
Posted - May 10 2013 : 12:15:52 PM
After numerous iterations, variations and test batches, here is perfection in the form of a Lemondrop Martini :)
Note this makes just one really large beverage:
3 oz Citron vodka
1 oz simple syrup
2 oz fresh lemon juice
1 slice lemon for garnish
Run around the edge of a chilled glass with part of the already-squeezed lemon, then coat rim with superfine sugar
Combine all ingredients (except garnish) in an ice-filled cocktail shaker and shake vigorously
Strain in to prepared glass and garnish
Sip, savor, enjoy.
I'm off to buy some lemons...... |
| AlyssaMarie |
Posted - May 10 2013 : 11:57:45 AM
I sliced some lemons and put them in a jar with grated ginger and then covered it all with honey. It had to be kept in the fridge but it was a great addition to hot water or tea this winter when we had sore throats. I had a bunch of lemons and made up a bunch for friends too and they loved it. It might also be good for seasonal allergies in the spring now or just in iced tea.
AlyssaMarie @ Link'd Hearts Ranch
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| soapmommy60543 |
Posted - May 08 2013 : 12:11:51 PM
So at approx. 2 pm CDT, the last of the lemons was used!!!!!
We made another 2 quart pitcher of lemonade.
The peels from those last few lemons,as well as those that had been previously spared being dumped into vodka or vinegar, were candied. They are cooling/drying on a paper towel on a plate on my counter. Here's the link for the recipe I use as a base for the candied peels:
http://allrecipes.com/recipe/candied-lemon-peel/
You can find out how I use that recipe on my Facebook page.
Thanks ladies - this has been a really fun challenge, and it was so nice to get such wonderful ideas from you all!
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| soapmommy60543 |
Posted - May 08 2013 : 09:51:40 AM
Sharon, that looks amazing! Do you think it would work with "regular" lemons?
Also, lemon extract is already "extracting" in my pantry, along with some citrus vinegar I'm making for cleaning products. Hoping to "candy" some of the peel today, along with making carrot cake jam.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| Calicogirl |
Posted - May 08 2013 : 07:20:48 AM
Or how about this:
http://www.epicurious.com/recipes/food/views/Meyer-Lemon-and-Vanilla-Bean-Marmalade-231586
I bet that you could change the recipe to make can it.
You could also make Lemon Extract.
By His Grace, For His Glory
~Sharon
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| Celticheart |
Posted - May 07 2013 : 3:33:39 PM
Limoncello. Yum!
"Let us never forget that the cultivation of the earth is the most important labor of man. When tillage begins, other art follows. The farmers, therefore, are the founders of civilization."
Daniel Webster
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| soapmommy60543 |
Posted - May 07 2013 : 10:21:47 AM
So, I remembered seeing something online similar to what Lisa had suggested, and in the process I found the link above for preserved lemons.
Now, you will really laugh with this one.
I made that recipe - did 5 quart jars, which was 35 lemons.
Would you believe I still have 2 lemons left?! How funny is that!
So I think I'm going to do the lemons in ice cubes with those.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| soapmommy60543 |
Posted - May 07 2013 : 07:37:45 AM
Thanks for all of the wonderful suggestions, ladies!
I also came across this recipe today that I HAD to share for preserved lemons:
http://hungrytigress.com/2011/02/my-favorite-preserved-lemons/
And this one for preserved lemon hummus:
http://www.eatingfromthegroundup.com/2012/02/what-to-do-with-preserved-lemons/
The hummus recipe is at the very end, but there are two other delicious looking recipes that you may like ahead of that one.
Wife of terrific hubby and mom to 2 teenagers, 2 bunnies, 2 geriatric goldfish, and the best dog in the world!
Check out my blog: http://www.suburbanprairiehomemaker.com
and follow me on Facebook (Suburban Prairie Homemaker), Twitter (@sphomemaker), and Pinterest (Suburban Prairie Homemaker)
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| countrymommy85 |
Posted - May 07 2013 : 07:29:52 AM
I got a bunch of Meyer Lemons on sale because they were super ripe. I LOVE lemon water and didn't want them all to go to waste. I rinsed them off, patted them dry, cut them in quarters so they would fit in my glass water bottle then froze them. Not only do they flavor my water well, they are frozen so they are kind of like an ice cube!!!!! They stay just fine in the freezer too :)
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| oldbittyhen |
Posted - May 06 2013 : 7:27:21 PM
lemon pie, lemon cake, lemon cookies, lemon bars...have many recipes, if interested, let me know, I love anything lemon...
"Knowlege is knowing that a tomato is a fruit, Wisdom is not putting it in a fruit salad" |
| ddmashayekhi |
Posted - May 06 2013 : 6:13:38 PM
Dried lemons are used in Persian cooking and Middle Eastern cooking too. They add a nice and subtle flavor to braised meats and stews.
I'm really impressed with everything you've made so far! You are quite the frugal farm girl! Enjoy your lemons!
Dawn in IL |
| Ninibini |
Posted - May 06 2013 : 4:57:12 PM
Ann - I slice mine and wedge them and then freeze them to use later as lemon "ice cubes" in tea or lemonade or anything like that. I'm sure they would be a wonderful chiller for Sangria, too. I also use the frozen slices on top of fish when I bake or grill it - yum! I am not sure whether this is something I read here on MJF or if it's something I discovered all on my own, but my oh my - LOVE them frozen! I'll even suck on them in the summer time just too cool off! :) Good luck! - Nini
Farmgirl Sister #1974
God gave us two hands... one to help ourselves, and one to help others!
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| nubidane |
Posted - May 06 2013 : 4:33:16 PM
Layer sliced lemons in a canning jar with kosher salt between the layers. Cover with lemon juice. Can for 10 minutes. Use the peel in salads, pasta etc (toss the insides of the lemon when using) It is a lovely salty, lemony flavor
"We must reject the idea that every time a law’s broken, society is guilty rather than the lawbreaker. It is time to restore the American precept that each individual is accountable for his actions.” – R.R. |
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