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Ginger Beer Recipe

Ingredients

  • 1 ea Ginger root
  •   1 ea Lemon, grated rind of
  • 2 oz Cream of tartar
  • 1 1/2 lb Sugar
  • 1 ga Water, boiling
  • 1 ea Yeast, envelope

Directions

  1. Grate and thoroughly mash the ginger root in a bowl. Place in a large pot and add all ingredients except the yeast. Stir until sugar and cream of tartar is dissolved. Allow mixture to cool, then add yeast which has been started ( dissolved) in a little lukewarm water. Cover tightly for 6 hours, then filter first through a tea strainer or similar, then through cloth. ‘
  2. Bottle and cap tightly, sealed. Place in dark, cool (60 degree) place for two weeks. Chill fully before opening to drink.

Broccoli Bisque Recipe

Ingredients

  • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
  • 4 cups Chicken broth
  • 1 medium onion
  • 2 tablespoons of  Butter
  • 1 teaspoon of Salt
  • 2 teaspoons of Curry powder (or less)
  • 1 dash of Pepper
  • 2 tablespoons of Lime juice
  • 8 Lemon slices, (optional)
  • 1/2 cups of Sour cream
  • 1 tablespoons of chives, snipped

Directions

  1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
  2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
  3. Stir in the lime juice.
  4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.

Creamy Strawberry Crepes Recipe

These crepes are delicious and very rich.  They aren’t an every weekend recipe but a lot of fun for special occasions.  Be sure you have at least 1 hour to prepare.

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries

Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Antipasto Recipe

Ingredients

  • 2 green peppers
  • 2 stalks of celery
  • 1 garlic clove
  • 1 flowerets of med cauliflower
  • 1 can of tuna fish drained
  • 1 teaspoon granulated sugar
  • 1 medium onion
  • 3 carrots
  • 1/2 lb sliced mushrooms
  • 2 tablespoons oil
  • 1 juice of one lemon
  • 13 oz of ketchup

Directions

  1. Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well.  Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. 
  2. When serving, place antipasto in a pretty dish, surround with crackers.