All Posts Tagged Tag: ‘lemon’

Infusing Vodka For Meyer Lemon Limoncello

When Life Gives You Meyer Lemons Make Limoncello

I’m not only someone who honours seasonal produce, but I also get all hopped up and giddy when some of my favourite things are at their natural best. In these parts, winter means citrus and for someone who prefers to pick her produce directly from the earth, this is about the best it can get in the colder months. It’s …

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Lemon Pudding Mason Jar Recipe

Vegan Lemon Pudding Cakes

Pucker up for lemons in the most sinful way…as a decadent pudding cake perfectly portioned in individual jars. Perfect for baking and serving, this recipe is just one of the many you will find in Kris Holechek Peters’ book  Vegan Desserts in Jars, a full-color cookbook packed with 75 easy-to-follow recipes (without any dairy or eggs!). Kris has joined us today to …

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Rosemary Infused Sea Salt Recipe

Small Batch Rosemary Lemon Sea Salt

Sea salt infused with lemon and rosemary makes a great addition to chicken or lamb dishes. I also like it in grain dishes like quinoa and since I’m eating mostly vegetarian these days, it’s fun to have it to spice up a salad or a roasted veggie dish.

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Whole Wheat Bleberry Lemon Scone Recipe With Meyer Lemon Jam Small

Whole Wheat Blueberry Lemon Scone Recipe

Continuing with this month’s Citrus Celebration theme, this morning we made the flakiest whole wheat blueberry lemon scones for breakfast.  With a perfectly balanced aroma of lemon, sweet blueberries, and buttery goodness, these are hands-down my favourite scones.  The scone is shown here with Meyer Lemon Marmalade that was made earlier this week (stay tuned for the recipe).  In the meantime, try them with this Blood Orange and …

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Making Preserved Lemons Recipe

Preserved Lemons Recipe

If you haven’t yet tried preserved lemons, now is the time.  Primarily used in Moroccan cooking, this unique salty citrus flavour quickly makes an amazing dish out of chicken or fish and adds lift to sautéed vegetables or beans.  This recipe has only two ingredients, so choose them wisely.  Organic lemons are the only ones I ever use for preserving as the rind will have less …

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