Cooking
When I was growing up we always had a big green bottle of lemon juice in the fridge. It was from concentrate and tasted of chemicals. Nasty stuff. Fortunately my in-laws have a lemon tree and give me boxes of fresh lemons. But limes are another story...
I buy limes when I'm making Mexican food. The problem is I rarely use them before they turn into hard brown rocks. So I was interested to try Volcano Lime Burst from Dream Foods. I first encountered Dream Foods at the Fancy Food Show a couple of years ago. I was really impressed with their organic blood orange juice. It was a gorgeous crimson color and tasted so juicy and fresh.
Now they've introduced Volcano Lime and Lemon Bursts, packaged in those familiar squeezable lemon and lime shaped plastic containers. As with their other products both of these are organic and not from concentrate. They have no additives except for a little citric acid as a preservative. They also have a good dose of citrus oil in them to make them taste more like the real thing. The lime juice is from Mexico and the lemon juice is from Sicily.
Fresh lemon juice is a real kitchen staple, especially in Italy. It brightens flavors and is a terrific way to dress up the simplest of dishes. When I lived in Florence we squirted lemon juice and a splash of olive oil on spinach transforming it into something positively scrumptious.
Don't get me wrong, I'm all for using the real stuff but if you end up throwing out limes and lemons, this is a great solution. 6.7 ounces sells for $1.99 each. Keep your eyes open for the Blood Orange Juice too. You can find Dream Foods products at local stores using the store finder.
Here are some of the ways I use fresh lemon and lime juice:
* Lemon juice and olive oil to dress up steamed greens
* Lemon juice in water keeps artichokes from turning brown before cooking
* Dip slices of apple in lemon juice to keep from browning
* Mix lemon or lime juice with orange marmalade to make fruit salad dressing
* Squirt lemon or lime juice on grilled or sauteed fish
* Use lemon or lime juice in place of vinegar in salad dressing
* Mix lemon or lime juice with powdered sugar to make a glaze for cakes and muffins
* Marinate chicken in lemon or lime juice with yogurt
- Dining With The Bloggers - June 8th
I think summer arrived yesterday. We had a blazing hot and humid day - as is typical of DC summers - capped by a dramatic thunderstorm in the evening. Thanks to Dining with the Bloggers (and more specifically, Reid), I had the perfect summer evening...
- When Life Gives You Lemons, Find Someone Who Has Vodka And Throw A Party.
Or in my case, you make Lemon Poppyseed Muffins. Third recipe from this book. The zest of two rather large lemons, two tablespoons of freshly-squeezed lemon juice, and 2/3 cup lemon-sugar (see above...if you can); you'd think this would a be a seriously...
- Citrus And Ginger Roasted Chicken
Friday's dinner (I would have preferred to order pizza, but opted not to be lazy), from Food & Wine. Another case of 'I really should have read the recipe all the way through first...'; as I was preparing to start cooking, I noticed the ingredients...
- Big Straw Hat, Banana Drink...
And my, my, my...my key lime pie From the book Pies: 300 Tried-and-True Recipes for Delicious Homeade Pie. I love lime, but I'm not too crazy about zesting and juicing so many little ones! Joss's Stone Crab Key Lime Pie Egg yolks and lime zest,...
- Shf#8: Pucker Up With Citrus! Lemony Victoria Sponge Cake
You really couldn't have entered this months Sugar High Friday without one of the Microplane-wonders pictured here - well, maybe you could, but I for one wouldn't have wanted to! Microplaners make for the loveliest, fluffiest zest you've...
Cooking
Volcano Lemon & Lime Bursts
When I was growing up we always had a big green bottle of lemon juice in the fridge. It was from concentrate and tasted of chemicals. Nasty stuff. Fortunately my in-laws have a lemon tree and give me boxes of fresh lemons. But limes are another story...
I buy limes when I'm making Mexican food. The problem is I rarely use them before they turn into hard brown rocks. So I was interested to try Volcano Lime Burst from Dream Foods. I first encountered Dream Foods at the Fancy Food Show a couple of years ago. I was really impressed with their organic blood orange juice. It was a gorgeous crimson color and tasted so juicy and fresh.
Now they've introduced Volcano Lime and Lemon Bursts, packaged in those familiar squeezable lemon and lime shaped plastic containers. As with their other products both of these are organic and not from concentrate. They have no additives except for a little citric acid as a preservative. They also have a good dose of citrus oil in them to make them taste more like the real thing. The lime juice is from Mexico and the lemon juice is from Sicily.
Fresh lemon juice is a real kitchen staple, especially in Italy. It brightens flavors and is a terrific way to dress up the simplest of dishes. When I lived in Florence we squirted lemon juice and a splash of olive oil on spinach transforming it into something positively scrumptious.
Don't get me wrong, I'm all for using the real stuff but if you end up throwing out limes and lemons, this is a great solution. 6.7 ounces sells for $1.99 each. Keep your eyes open for the Blood Orange Juice too. You can find Dream Foods products at local stores using the store finder.
Here are some of the ways I use fresh lemon and lime juice:
* Lemon juice and olive oil to dress up steamed greens
* Lemon juice in water keeps artichokes from turning brown before cooking
* Dip slices of apple in lemon juice to keep from browning
* Mix lemon or lime juice with orange marmalade to make fruit salad dressing
* Squirt lemon or lime juice on grilled or sauteed fish
* Use lemon or lime juice in place of vinegar in salad dressing
* Mix lemon or lime juice with powdered sugar to make a glaze for cakes and muffins
* Marinate chicken in lemon or lime juice with yogurt
- Dining With The Bloggers - June 8th
I think summer arrived yesterday. We had a blazing hot and humid day - as is typical of DC summers - capped by a dramatic thunderstorm in the evening. Thanks to Dining with the Bloggers (and more specifically, Reid), I had the perfect summer evening...
- When Life Gives You Lemons, Find Someone Who Has Vodka And Throw A Party.
Or in my case, you make Lemon Poppyseed Muffins. Third recipe from this book. The zest of two rather large lemons, two tablespoons of freshly-squeezed lemon juice, and 2/3 cup lemon-sugar (see above...if you can); you'd think this would a be a seriously...
- Citrus And Ginger Roasted Chicken
Friday's dinner (I would have preferred to order pizza, but opted not to be lazy), from Food & Wine. Another case of 'I really should have read the recipe all the way through first...'; as I was preparing to start cooking, I noticed the ingredients...
- Big Straw Hat, Banana Drink...
And my, my, my...my key lime pie From the book Pies: 300 Tried-and-True Recipes for Delicious Homeade Pie. I love lime, but I'm not too crazy about zesting and juicing so many little ones! Joss's Stone Crab Key Lime Pie Egg yolks and lime zest,...
- Shf#8: Pucker Up With Citrus! Lemony Victoria Sponge Cake
You really couldn't have entered this months Sugar High Friday without one of the Microplane-wonders pictured here - well, maybe you could, but I for one wouldn't have wanted to! Microplaners make for the loveliest, fluffiest zest you've...