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Published by Mark Burleson, 2020-06-08 09:12:05

the mighty little lemon cookbook v2

the mighty little lemon cookbook v2

Recipes for a Zesty planet

The Mighty Little Lemon



1 Box Vegetarian Chicken Broth
3/4 cup split red lentils, uncooked
1 medium onion, chopped
1 medium carrots, diced
2 cloves garlic, finely chopped
1 tsp grated fresh ginger root
1/4 tsp ground black pepper
Lemon juice,
½ lemon zest
2 tbsp chopped fresh cilantro

① Combine broth, lentils, onion, carrot, garlic, ginger and pepper in 2
qt (2 L) saucepan. Heat to a boil. Reduce heat to low.
② Cover and simmer until lentils are tender – about 15
minutes,stirring occasionally. Stir in lemon juice.
③ Ladle into soup bowls and sprinkle with lemon zest and cilantro.


2 1/4 lbs Asparagus (about 2 bunches) well rinsed, bottom ends trimmed
3 Tbsp. Unsalted butter or Coconut Oil
2 Medium yellow onions, chopped
3 Coves of Garlic, peeled and smashed
6 cups low-sodium broth - chicken or veggie
Salt and freshly ground pepper
Freshly squeezed lemon juice from one lemon
1/2 cup shredded Parmigiano-Reggiano (optional)
Handful of fresh herbs, such as thyme, dill or basil (optional for garnish)

① Melt butter in a large pot over medium heat. Add onions and garlic, stir
frequently until soft and translucent ~ 8 minutes. Do not brown.
② Cut tips off half the asparagus and set aside. Cut all remaining spears into
1/2” pieces.
③ Add to the pot (keeping reserved tips off to the side), alone with broth and
S&P. Bring to a boil, cover and turn heat to low. Simmer ~ 30 minutes, or until
very tender.
④ While soup is simmering bring a small pot of salted water to a boil. Cook the
reserved tips for a few minutes, or until tender-crisp, bright green. Drain the
tips, place gently into bowl of ice water to “shock” them. This preserves the
bright green colour as well as the tender crisp texture. Once cooled, drain and
set aside.
⑤ Puree the soup with an immersion blender (blend in small batches if using a
blender) until the desired consistency is reached, add fresh lemon juice.
⑥ Ladle soup into bowls, top each bowl with asparagus tips, Parmigiano-
Reggiano, herbs and freshly ground black pepper.


1 large head garlic
2 tablespoons olive oil (plus more to drizzle on garlic cloves)
2 cups yellow onion (chopped)
1 tablespoon parsley (flat leaf, finely chopped)
1/2 tablespoon thyme (fresh, finely chopped)
15 garlic cloves (peeled)
4 cups vegetable stock (low sodium, divided)
2 tablespoons lemon juice (fresh)
1/2 cup soy milk (preferably a refrigerated variety)
3/4 teaspoon salt (plus more to taste)
black pepper to taste
Garnish: fresh chopped parsley
Garnish: lemon zest

① Preheat the oven to 350 F.
② Drizzle the garlic head with olive oil, wrap in foil and place in the oven for 1 hour, or
until lightly golden and very soft and fragrant. Let garlic cool until it can be handled.
Using your fingers, gently squeeze the cloves to release them from their skins into a
bowl, and set aside. Discard the skins.
③ In a medium-sized, heavy-bottom stock pot or saucepan, heat the olive oil over
medium-high heat. Add the onions, parsley, and thyme and cook until the onions are
just softened - about 3 minutes. Add both the fresh and roasted garlic, and cook,
stirring often, until the onions are translucent, about 3 to 4 minutes more. Add the
vegetable stock and lemon juice, turn down the heat and let the soup simmer, covered,
for 35 to 40 minutes, or until the garlic is very tender.
④ Working 1 to 2 cups at a time, process the soup in a blender, transferring the soup to
another bowl or saucepan. (Note: be careful not to overwhelm the blender; never fill a
blender with a hot liquid more than half-way full and make sure the lid is on securely
before processing.) Transfer the pureed soup to the saucepan, add the dairy-free soy
milk and salt, and return the mixture to a simmer. (Do not bring to a boil.)
⑤ Add additional salt and pepper to taste, garnish with fresh parsley and lemon zest,
and serve.


2 Tbs. olive oil
2 medium leeks, white parts finely chopped (4 cups)
1 small onion, finely chopped (1 cup)
2 small carrots, peeled and diced (3/4 cup)
6 cups no-chicken broth
1/2 cup orzo pasta
2 large eggs
3 Tbs. lemon juice
1/4 cup chopped fresh parsley
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano

① Heat oil in large saucepan over medium heat. Add leeks, onion, carrots,
and pinch of salt; cover and cook 5 to 7 minutes, or until vegetables are
softened, stirring often.
② Stir in broth. Season with salt and pepper. Cover, reduce heat to medium-
low, and simmer 10 minutes. Add orzo, and cook 11 minutes more, or until
orzo is tender. Remove from heat.
③ Whisk together eggs and lemon juice in bowl. Add 3 ladles soup broth to
egg mixture, whisking constantly. Whisk egg mixture back into soup, and
cook over low heat 2 to 3 minutes, or until soup is thickened, but without
letting it come to a boil. Serve sprinkled with parsley, mint, and oregano, and
garnished with lemon wedges.




1 head Romaine lettuce, chopped
2 cups cherry or grape tomatoes, halved
1 cucumber, sliced into half coins
1/2 red onion, thinly sliced
2/3 cup kalamata olives, pitted
2/3 cup crumbled feta cheese
garlic lemon vinaigrette (see below)

1/2 cup olive oil
3 Tbsp. freshly-squeezed lemon juice
3 Tbsp. red wine vinegar
2 garlic cloves, pressed (or finely minced)
1 tsp. dried oregano
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. black pepper

① To make the Greek Salad, Toss all ingredients together with desired
amount of dressing until evenly mixed.

② To make the vinaigretteWhisk all ingredients together until blended.
Season with additional salt and pepper if needed.



1 medium-sized very fresh, tart apple
3 tablespoons fresh lemon juice
1 small avocado, perfectly ripe
1/4 cup extra-virgin olive oil
2 cups sliced red onion (1/4-inch slices)
1/2 teaspoon whole cumin seeds (or more, to taste)
1 cup lightly toasted California walnuts, coarsely chopped
10 ounces very fresh baby spinach leaves, thoroughly dried
1/4 teaspoon kosher salt
Freshly ground black pepper
Lemon wedges (squeezable!), for garnish

① Cut the apple into thin slices onto a plate, and drizzle with about 2 teaspoons of the lemon juice.
Cover the plate tightly, and refrigerate.
② Pour the remaining lemon juice onto a second plate. Peel and slice the avocado, then place the slices
in the lemon juice, then turn them over until they are well coated. Set aside.
③ Heat the olive oil in a medium-sized skillet or a ridged grill pan; add the onion and cook over high
heat for 5 minutes. Sprinkle in the cumin seeds and walnuts, turn the heat down to medium, and cook
with minimal stirring for another 2 to 3 minutes, or until the seeds and nuts give off a toasty aroma. Be
careful not to let them burn!
④ Add the onion mixture to the spinach, and toss until thoroughly mixed. The spinach will wilt upon
contact with the hot oil and onion. To speed this process along–and to be sure you include every last
drop of the flavorful oil– you can add some of the spinach directly to the pan and swish it around a little,
then return it to the bowl. Sprinkle in the salt as you toss.
⑤ Gently mix in the avocado, including all the lemon juice, and the apple. Grind in a generous amount of
black pepper, and serve right away, garnished with lemon wedges to squeeze on top, if desired.


1 cup quinoa
1 3/4 cups water
1 1/2 teaspoon kosher salt, divided
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons lemon zest
1/8 teaspoon pepper
1 15 oz can chick peas, rinsed and drained
1 cup halved grape tomatoes
1 cup cucumber, seeded, diced
2/3 cup minced red onion
1/3 cup chopped fresh mint
1/4 cup chopped fresh parsley
6 Tablespoons crumbled feta cheese
lemon wedges for serving

① Combine quinoa, water, and 1/4 teaspoon salt in a small
saucepan. Bring to a boil, cover, and simmer for 15 minutes or
until quinoa is tender and water is absorbed

② Place quinoa in a large bowl, fluff with a fork, and let cool.
Whisk together olive oil, lemon juice, lemon zest, remaining 1 1/4
teaspoon salt, and pepper. Pour over quinoa and toss to combine.
Fold in chick peas, tomatoes, cucumber, onion, mint, and parsley.

③ Serve garnished with feta cheese and a lemon wedge.


1 6-ounce bag baby arugula
16 cherries, halved and pitted
Scant 1/4 cup pistachios or almonds, (about 1 ounce), lightly
toasted and chopped
1 tablespoon chopped fresh tarragon
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Salt and freshly ground pepper
3 tablespoons extra virgin olive oil
2 ounces goat cheese, crumbled

① Combine the arugula, cherries, half the nuts and the tarragon
in a large bowl.
Whisk together the vinegars, salt and pepper and olive oil. Toss
with the salad. Arrange on a platter, sprinkle the goat cheese
and remaining pistachios over the top, and serve.

Advance preparation: You can have the salad and the dressing
prepared a few hours ahead, but don't toss until just before



6 ounces (170 grams) spaghetti (whole wheat, gluten-free, or regular)
1 tablespoon olive oil
4 garlic cloves
a little less than 1/2 cup grated Parmesan (35 grams)
15 small basil leaves (5 grams or 1 tablespoon chiffonaded [= cut into
strips] and packed)
1 tablespoon lemon juice (for me, this was 1/2 a small lemon)
~1/4 tsp salt

① Boil the spaghetti according to the directions on the package.
② Meanwhile, in a small saucepan over medium heat, heat the olive oil
and garlic. Mix around occasionally until the garlic starts to brown. Take
off the heat and set aside.
③ When the pasta is done, drain it in a colander and let it sit there while
doing the next step.
④ In the pot that you had the spaghetti in, add the Parmesan, basil,
lemon juice and the garlic olive oil. Stir in the spaghetti and salt to taste.
Stir thoroughly and be sure to get all the cheese that likes to stick to the
bottom of the pot. Serve immediately.


1.5 cups basmati rice (soaked for 30 minutes with enough water
to cover by two inches. Drain and rinse a couple of times before
using in recipe.)
1 tsp vegetable oil
1 tsp cumin seeds
2 tbsp cilantro (chopped)
1/2 tsp turmeric
1/4 cup raw cashews
12 medium to large cloves garlic (smashed, peeled and then
1/3 cup lemon juice
Zest of one lemon
16 oz baked tofu cubes
Salt and ground black pepper to taste

① Heat the oil and add the cumin seeds. When they start to
darken, add the cilantro and turmeric and stir for a few seconds
to mix. Add the garlic and cashews and stir-fry until the garlic
begins to turn a light blonde.
② Add the drained rice along with salt and ground black pepper
to taste and cook, stirring, until the rice starts to turn opaque.
③ Add the lemon juice and zest and two cups of water and mix
well. Cover with a tight lid and let the rice cook over a medium-
low flame for 20 minutes, undisturbed.
④ Let the rice stand 10 minutes after cooking. Then open and
fluff the rice with a fork. Add the baked tofu cubes and garnish
with more cilantro, if you wish.


1 cup (160 g) pearl barley, cooked, cooled
2 Tablespoons pine nuts, toasted
½ cup + 2 Tablespoons (150 ml) olive oil
½ cup (70 g) dried currants
1 Tablespoon shallot, chopped
2½ cup (175 g) kale, stems removed, torn into pieces
2 Tablespoon lemon juice
3 cloves garlic

① In a small skillet, heat 2 Tablespoons of the olive oil. Add the currants
and shallot and cook over moderate heat, stirring, until the shallot is
golden, about 3 minutes. Scrape into the barley and add the pine nuts.
② Place kale and lemon juice and pressed garlic into a food processor in
the order listed and secure lid.
③ Turn machine on and off 8 to 10 times to chop the kale, using the tamper
if needed to push the ingredients into the blades.
④ Remove lid plug and slowly drizzle in the olive oil. Replace lid plug.
⑤ Blend for 15 seconds or until desired consistency is reached.
⑥ Toss with the barley mixture and serve.


1 cup dried chickpeas
1 cup tri-color quinoa
1/3 cup sunflower seeds, toasted
3 preserved lemons, rinds only & diced small (save pulp for another
4-5 kale leaves, de-stemmed and chopped
1 small bunch of parsley, roughly chopped (about 1/2 cup chopped)
5-6 sprigs of fresh mint, chopped
8 dried apricots, diced
3 oz. feta, crumbled
Black sesame gomasio, to top (optional)
Sea salt to taste
freshly ground pepper
2/3 cup tahini
1 tablespoon white miso paste
1/2 lemon, juiced
1 teaspoon tamari
1/3-1/2 cup water, depending on desired consistency
① In a saucepan, add chickpeas and enough water to cover by
about 4 inches. Bring to a boil, then cover and let sit for one hour.
This method is a quick way to eliminate soaking overnight. Once the
hour is up, bring to a boil then simmer until tender, about 45
minutes. Drain, rinse in cold water and set aside to cool.
② In another saucepan, add quinoa, 2 cups of water and a pinch of
salt. Bring to a boil, then simmer for 14-16 minutes or until fluffy. Set
aside to cool.
③ In a small bowl, whisk all dressing ingredients together until
smooth & desired consistency.
④ In a large serving bowl, add chickpeas, cooled quinoa, sunflower
seeds, diced preserved lemons, kale, herbs, and dried apricot.
Season to taste with sea salt and pepper and mix well to combine.
Top the grain bowl with crumbled feta and gomasio (optional).
Finish each serving with a generous drizzle of tahini miso dressing.
Serve immediately!



3 tablespoons unsalted butter
2 cloves garlic, minced
4 zucchinis, thinly sliced to 1/2-inch thick rounds
1/2 teaspoon dried thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan
2 tablespoons freshly squeezed lemon juice, or more, to taste

① Melt butter in a large skillet over medium high heat. Add garlic to the
skillet, and cook, stirring frequently, until fragrant, about 1 minute.
② Working in batches, add zucchini, thyme and lemon zest. Cook, flipping
once, until golden, about 1-2 minutes on each side; season with salt and
pepper, to taste.
③ Serve immediately, sprinkled with Parmesan and lemon juice.


1 head of garlic cloves split apart, unpeeled
3 large carrots
1/2 pound asparagus
1/2 head cauliflower
12 brussels sprouts
1 fresh lemon
3 tablespoons olive oil
Kosher salt
Fresh ground pepper
3-4 sprigs fresh thyme or 1/2 tsp dried thyme leaves

①Preheat oven to 375 degrees.
②Line a baking pan with foil for easier cleanup.
③Place the garlic cloves in a small piece of foil, and wrap lightly to enclose them, but don't seal the
package. Drizzle with 1-2 teaspoons olive oil. Place on the foil packet on the baking sheet and let roast
for 30 minutes while you prepare the remaining vegetables.
④While garlic cloves are roasting, clean, peel and trim vegetables:
Slice carrots into strips, 1/2 inch wide by 3 to 4-inches long.
Snap tough ends off asparagus.
Trim tough ends off of brussels sprouts, and cut in half if they are large.
Trim cauliflower into 2-inch florets.
Keep tomatoes whole.
Slice half the lemon into slices, and reserve the remaining half.
⑤Place all vegetables and lemons into a large mixing bowl, and drizzle with remaining olive oil, and
sprinkle with salt and pepper.
⑥Spread vegetables onto the baking pan in a single layer, and leave packet of garlic cloves on the
⑦Increase the oven temperature to 400 degrees.
⑧Roast vegetables and garlic for 20 minutes, or until tender, turning them occasionally, so they cook
⑨When vegetables are tender, remove from the oven, and sprinkle thyme leaves over all. Let garlic
cloves sit until cool enough to handle, and then remove the skins. Leave them whole, or gently mash.

Toss garlic and thyme with vegetables, and if desired, add an additional squeeze of fresh lemon juice.

Serve warm or at room temperature


2 large bunches kale, any variety (about 1 1/2 pounds total)
2 tablespoons olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes (optional)
1/16 cup tamari soy sauce
1/4 teaspoon freshly ground black pepper
Juice of 1 small lemon
1 Tsp butter

①Use your hands to pull the kale leaves from their stems. Coarsely
chop the leaves. Rinse them, but do not dry.

②Heat the oil in large, wide, high-sided sauté pan over medium heat
until shimmering. Add the garlic and cook, stirring, until fragrant,
about 1 minute (let the garlic begin to brown).

③Add the kale a few handfuls at a time, stirring after each addition
so that it starts to wilt, until all of the kale is added. Stir in the Tamara
and pepper. Cover and cook, stirring occasionally, until the kale is just
tender, about 5 minutes. Remove from the heat, stir in the lemon juice
and add butter. Toss when melted and serve. Top with pepper flakes if

Grilled Veggies with Lemon Herb Vinaigrette

This recipe is a great way to add brightness and flavor to a simple side
of grilled veggies.

1 bunch asparagus trimmed
1 in large zucchini sliced horizontally 1/2" thick
1 tbs olive oil
Lemon Herb Vinaigrette
1 lemon juice and zest
1 tbs olive oil
4 scallions minced
1 clove garlic grated
1/4 c chopped herbs (mint,basil, parsley, etc.)
1/2 tsp salt
1/4 tsp red chili flakes
Pre-heat grill on high.

①In a glass bowl or resealable plastic bag, combine asparagus,
zucchini and olive oil to coat.

②Heat for 2-3 minutes per side then remove from grill.

③While veggies are cooking, whisk together all of the vinaigrette
ingredients (lemon through chili flakes.)

④When veggies come off the grill, pour vinaigrette on top and serve.


for the shortcakes
2 1/4 cups unbleached all-purpose flour, plus more for dusting
1/3 cup granulated sugar, plus more for sprinkling
1 teaspoon finely grated lemon zest
2 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup heavy cream, plus more for brushing
for serving
1 pint blueberries
1 pint raspberries
1/4 cup granulated sugar
3 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh basil leaves, plus tiny leaves for serving
1 cup heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract
① Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar,
lemon zest, baking powder, and salt in a food processor; pulse to combine.
Add butter and pulse until coarse crumbs form, with a few pea-size pieces
remaining. Transfer to a bowl; refrigerate 10 minutes.
② Stir in cream until clumps form; knead a few times until a dough forms. On
a lightly floured surface, roll dough into a log about 12 inches long and 2
inches in diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a
parchment-lined baking sheet. Brush tops with cream and sprinkle with sugar.
Bake, rotating pan once halfway through, until light golden brown and cooked
through, 18 to 20 minutes. Let cool on sheet 2 minutes; transfer to a wire rack
and let cool completely.
③ Serving: While shortcakes are cooling, toss berries with granulated sugar,
lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with
confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with
berries and whipped cream, garnished with tiny basil leaves.


CRUST saucepan. Cook over low heat, stirring constantly, until
12 tbsp. unsalted butter room temperature mixture coats back of a spoon, 12 to 14 minutes. Strain
1/2 cup sugar into a small bowl. Add butter a little at a time, stirring
1/2 teaspoon vanilla extract until smooth. Stir in lemon zest. Pour into room
1 3/4 cups all-purpose flour temperature tart shell and smooth top with an offset
pinch sal spatula if necessary. If you are making the lemon curd
LEMON CURD ahead of time, press parchment or plastic wrap directly
2 eggs on surface of curd to prevent skin from forming. Store
4 egg yolks in refrigerator for up to 2 days. Allow to come to room
3/4 cup sugar temp before pouring into tart shell and smoothing top
1 tablespoon grated lemon zest with an offset spatula. Place filled tart in refrigerator
1/2 cup fresh lemon juice (from 2 to 3 lemons) until completely chilled, up to one day.
4 tablespoons unsalted butter softened For Earl Grey-Lavender Buttercream:
EARL-GREY LAVENDER BUTTERCREAM ① Bring milk to a simmer in a sauce pan, add the loose
16 ounces Whole milk tea (in a tea ball if you have it), cover, and let steep 5
3 tablespoons Rishi Earl Grey Lavender loose tea (you minutes. Try not to let it go too long or the tea will
can substitute 3 earl grey tea bags and 1 tablespoon of become bitter. Give it a good stir and strain out the tea,
lavender buds) squeezing the tea leaves to get out as much flavor as
110 teaspoon vanilla extract possible.
1 1/2 cups sugar ② Whisk the cornstarch, sugar, yolks, and eggs in a
1/3 cup corn starch mixing bowl. Bring the milk to a simmer. Once the milk
2 eggs comes to a simmer, whisk a ladle of the hot milk into
2 egg yolks the eggs. I do about two ladles to temper the eggs and
16 ounces unsalted butter completely softened, room then pour the warm egg mixture into the hot milk,
temperature whisking constantly. Cook this mixture at a simmer until
16 ounces mascarpone cheese room temperature thick and bubbly sluggishly. Cook for a full minute to
1/2 teaspoon salt ensure the cornstarch is cooked out.
juice of one lemon ③ Remove from heat and transfer to a large mixing
PREPARATION bowl. At this point you're either going to need to cool it
For Tart Crust: in the fridge or cool it in a stand mixer. The latter is
① Mix the butter and sugar together in the bowl of an faster and is what I usually do. To chill in the fridge
electric mixer fitted with a paddle attachment until cover the surface of the pastry cream with plastic wrap
they are just combined. Add the vanilla. In a medium and refrigerate until completely cooled. To cool in a
bowl, sift together the flour and salt, then add them to mixer, mix constantly on medium until the bowl is room
the butter-and-sugar mixture. Mix on low speed until temp to the touch. It should not be at all warm. If it is,
the dough starts to come together. Dump onto a your butter and cheese will melt when you add them.
surface dusted with flour and shape into a flat disk. And it will not be awesome. If you have put it in the
Press the dough into a 10-inch-round or 9-inch-square fridge, mix for a few minutes on medium until creamy
false-bottom tart pan, making sure that the finished before proceeding.
edge is flat. Chill until firm. ④ Once your pastry cream is cool, add the very soft
② Preheat the oven to 350 degrees F. butter one tablespoon at a time and then do the same
③ Butter 1 side of a square of aluminum foil to fit with the mascarpone. Add the lemon and salt and whip
inside the chilled tart and place it, buttered side down, to thoroughly combine. It should be smooth and
on the pastry. Fill with beans or rice. Bake for 20 creamy. At this point the frosting can be used,
minutes. Slowly lift the edge of the foil, if it sticks it refrigerated, or frozen. Bring to room temp and whip
needs to dry out more. Put back in oven and check until fluffy before using.
every 2 minutes until the foil lifts off cleanly. Remove If the buttercream breaks (becomes curdled), use the
the foil and beans. Prick the tart all over with the tines tips in the link above to fix it.
of a fork, and bake again for 20 to 25 minutes more, or To Assemble Tart:
until lightly browned. If the edge is browning too ① Once filled tart is chilled, fit a pastry bag (or ziplock)
quickly, cover it with a ring of foil or pie shield. Allow to with a 1M tip and fill with buttercream. Cover the top of
cool to room temperature. the tart with wide rosettes, filling in any gaps with
For Lemon Curd: small stars. You will have leftover frosting that can be
① Whisk together eggs and yolks, then combine with refrigerated or frozen for another use. Place frosted
sugar and lemon juice in a small heavy-bottomed tart in refrigerator and chill completely. When ready to
serve take the tart out of the fridge for 10 or 15


2 9-inch unbaked pie crust, thawed (Store bought or make your own)
2 lbs fresh cherries (Or sub with 32-36 oz frozen)
1 inch fresh ginger
1 lemon
1/4 cup sugar (More if desired)
1 tsp corn starch (Optional)
1/4 cup water
1 egg
1 tbs water

①refRrioglel rpaietodrofourgh1 into roughly 13 inch rounds, about 1/8 inch thick. Store in
hour while prepping other ingredients.
t②heWleamshona.nd pit the cherries, peel and grate the ginger, and zest and juice
③waCteorminbianesatuhceecphaenr.riHees,agtitnhgeecr,olnetmeonntszoevset,rlemmeodniujmui-cheig, shuagnadr, and 1/4 cup
bring to a
boil. Reduce heat to let simmer for 20 minutes, until mixture thickens.
Remove from heat.
(If mixture doesn't become thick enough, whisk together 1 tsp corn starch
and 1 tbs in a small bowl. Once combined, pour corn starch mixture into
cherries. Stir to incorporate and cook for a minute more.)
(If mixture isn't sweet enough, stir in another 1/4 cup to 1 cup sugar and let
cook for about 5 minutes to dissolve completely.)
For a smooth texture, pulse in a blender or food processor. Personally, I like
the cherry pieces so I often skip this step.
④ room temperature while the pastry finishes up it's
edges of excess. Slice
p⑦ieOcnrcuestt,htehecnheforrrimesthhaevleatctoicoelewditehntohuegsht,ripposu. rSethael cherry mixture into the
and crimp the edges.
⑧⑨wit.ThoWpahavirsockihdtmhaeemnetgepsgaswypeiotrhv. eB1nat,kbpesuwpt itaehteuernp.tBiielrcudrsiushshtthoisengetoogplgdeomnfiaxbtrbuoarweknionangntosdhttehheeetcfilirnluleisndtg.
bubbles, about 50-60 minutes. If the crust starts to brown too quickly, tent it
with foil.
⑩leaLset t3choooul rcso, mupplteoteolvyeartnriogohmt. temperature on wire rack before serving, at


for the crust
1 1/2 sticks unsalted butter, cut into pieces, plus more, room temperature, for
baking dish
1 3/4 cups all-purpose flour
3/4 cup confectioners' sugar, plus more for dusting
1 teaspoon coarse salt

for the filling
8 ounces medjool dates, pitted
1 cup boiling water
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
3/4 teaspoon coarse salt
4 large eggs
1 tablespoon finely grated lemon zest, plus 3/4 cup fresh juice (from 4 to 5

① Shortcakes: Preheat oven to 375 degrees. Place flour, granulated sugar, lemon
zest, baking powder, and salt in a food processor; pulse to combine. Add butter
and pulse until coarse crumbs form, with a few pea-size pieces remaining.
Transfer to a bowl; refrigerate 10 minutes.
② Stir in cream until clumps form; knead a few times until a dough forms. On a
lightly floured surface, roll dough into a log about 12 inches long and 2 inches in
diameter. Slice into eight 1 1/2-inch-thick rounds; transfer to a parchment-lined
baking sheet. Brush tops with cream and sprinkle with sugar. Bake, rotating pan
once halfway through, until light golden brown and cooked through, 18 to 20
minutes. Let cool on sheet 2 minutes; transfer to a wire rack and let cool
③ Serving: While shortcakes are cooling, toss berries with granulated sugar,
lemon juice, and basil; let stand 15 minutes. Meanwhile, whisk cream with
confectioners' sugar and vanilla until soft peaks form. Serve shortcakes with
berries and whipped cream, garnished with tiny basil leaves.



200g caster sugar
4 medium eggs
220g self-raising flour
seeds of ½ vanilla pod or 1 tsp vanilla extract
zest of 1 lemon
¼ tsp baking powder
7 tbsp lemon curd sting

90g butter, softened
180g icing sugar
seeds of ½ vanilla pod or 1 tsp vanilla extract

2 x 20cm round loose-bottomed cake tins
hand-held electric whisk or stand mixer (optional)

①thePrreeahdeay.tLtihneeotvheenctaoke18t0inCs (fan 160C/350F/gas 4) and get the centre shelf at
with baking parchment.
②witChraeawmootodgeentshpeor othne, pbuusthteinrgatnhdetmheixstuugrearoinntao large bowl. I prefer to do this
the side of the bowl until it is
combined and then beating it hard until the mixture from yellow to a paler shade
of yellow. You could also use a ha nd-held electric whisk or a stand mixer. Add
two of the eggs to the butter mixture with half the flour and beat together until
just combined. Then add the remaining eggs and the rest of the flour along with
the vanilla, lemon zest and baking powder and beat like mad to get lots of air
into it.
t③heDoivviedne the mixture between the lined cake tins and bake on the centre shelf of
for 25-30 minutes, or until the cakes have shrunk slightly from the sides
of the tin, are springy to the touch and a skewer inserted in the centre comes out
clean. If you’re using an old-style gas oven, I recommend rotating the cakes
two-thirds of the way through, as this gives a more even bake. Once the cakes
are baked, remove them from the oven and leave them to cool completely in the
b④utWtehri,leictinhge cakes are cooling, make the buttercream. Cream together the
sugar and vanilla in a bowl until light and fluffy. Once the cakes are
cooled down completely, place one of the layers on a plate and spread over the
buttercream. Spoon the lemon curd over the top of the buttercream and gently
place the other cake layer on top. Dust with icing sugar to serve.

Recipe from Bake by Lorraine Pascale. Text © Lorraine Pascale 2017.
Photographs © Myles New 2017




10-15 lemons
3 cups cane sugar
1 gallon water

① Peel the rinds from the lemons and cut them into 1/2 inch slices. Set the
lemons aside.
② Place the rinds in a bowl and sprinkle the sugar over them. Let this stand
for about one hour, so that the sugar begins to soak up the oils from the
③ Bring water to a boil in a covered saucepan and then pour the hot water
over the sugared lemon rinds. Allow this mixture to cool for 20 minutes and
then remove the rinds.
④ Squeeze the lemons into another bowl. Pour the juice through a strainer
into the sugar mixture. Stir well, pour into pitcher and pop it in the fridge!
Serve with ice cubes



1 cup sugar
1 3/4 cups water
4 large, juicy lemons

Earl Grey Tea
1 5 earl grey tea bags, any brand
4 cups water

Arnold Palmer
Ice cubes
1 cup Black Tea (above)
3/4 cup Lemonade (above)
Lemon Simple Syrup, to taste (from Lemonade, above)
Lemon round, for garnish

① To make the lemonade: In a small saucepan, combine the sugar with 1 cup of the water. Use a vegetable
peeler to remove the peel from one of the lemons. Add the peel to the sugar mixture. Place the saucepan over
medium-high heat and bring to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil,
remove the saucepan from the heat and let cool to room temperature. Once cool, remove the lemon peels.

② Meanwhile, halve the peeled lemon and the remaining three lemons. Squeeze the juice out into a medium
pitcher; you should have about 1 cup of juice. Stir in the remaining 3/4 cup water. Once the syrup is cool, stir 3
tablespoons of the syrup into the lemonade. Add more, to taste, if desired.

Reserve the remaining syrup for the Arnold Palmers.

③ To make the black tea: Place the tea bag in a medium teapot or heatproof pitcher. Bring 2 cups of the water
to a boil; pour the boiling water over the tea. Let steep for 5 minutes, then remove the tea bag. Stir in the
remaining 2 cups water and let the mixture cool to room temperature.

④ To make an Arnold Palmer: Fill a Collins or other tall glass with ice. Add the tea and lemonade and stir to
combine. Taste, and add additional simple syrup, if desired. Garnish with the lemon round and drink
④ For a Hot Grey Palmer, skip the ice and heat the tea in a microwave or stovetop..


Hibiscus Tea
1/2 cup dried hibiscus flowers
handful of torn mint leaves
4 cups water
1/3 cup - 3/4 cup mint syrup*
1 cup fresh squeezed lemon juice
4 1/2 cup water
3/4 cup - 1 cup mint syrup*
Mint Syrup
1 1/2 cup granulated sugar
1 1/2 cup water
1/4 cup torn mint leaves
Hibiscus Tea
① Place dried hibiscus and torn mint leaves in a large pitcher. Pour in 4 cups
water. Cover with lid and place in the fridge to steep overnight, or up to 24
② Strain tea and discard hibiscus and mint.
③ Sweetened tea as desired with mint syrup. Start with 1/3 cup syrup for a
lightly sweetened tea. Store in the fridge until ready to serve.
① Stir together lemon juice, water, and mint syrup. Add more syrup
depending on taste preferences. Chill until ready to serve.
Mint Syrup
① In a medium sauce pot, combine sugar, water, and mint leaves. Bring to a
boil until sugar has dissolved. Remove from heat. Cover sauce pot and let
mint steep for 10-15 minutes. Taste, if syrup has enough mint flavor, strain
out mint leaves, otherwise steep for another 5 minutes or so. Allow syrup to
cool to room temperature. Transfer to air tight container and keep chilled in
the fridge until ready to use.


7 Meyer lemons, juiced
3 cups water
1/2 cup confectioners' sugar
1/4 cup chopped fresh mint

① Strain the lemon juice into a pitcher, and add the water, powdered sugar,
and mint. Stir until the sugar has dissolved. Refrigerate at least 2 hours
before serving.


1 oz. Amaro Lucano
0.5 oz. fresh lemon juice
2 oz. San Pellegrino Limonata
Bisol Jeio Prosecco
Lemon wheel for garnish

① Mix Lucano, fresh lemon, and San Pellegrino. Add 3 1/2 oz. mix to wine
glass, fill with ice, and top with prosecco. Garnish with two lemon wheels.

Recipe courtesy of Amaro Lucano


2 oz dry gin
1 oz fresh lemon juice
.25 oz simple syrup
.25 oz Licor 43
.5 oz extra virgin olive oil
1 fresh egg white
4 very large ice cubes

① In a cocktail shaker, combine all incredients, including ice. Shake until
most of the ice is gone. Strain into a stemless wine glass and serve.

By Peder Schweigert of Marvel Bar in Minneapolis, MN.


Lemon Simple Syrup
1 cup sugar
4 lemons, zest peeled
1½ cups freshly squeezed lemon juice
2 cups lemon simple syrup, chilled (recipe above)
12 ounces tequila, chilled
6 ounces orange liqueur, like Cointreau, chilled
Orange rounds, coarse sea salt, and frozen lemon wedges or ice, for serving
For the lemon simple syrup:
① In a saucepan, combine sugar, lemon zest, and 1 cup water. Bring to a boil
over medium heat, stirring until sugar has dissolved. Remove from heat; let cool
completely. Strain, discard zest; stir in lemon juice.
② Cover and refrigerate in an airtight container until cold, at least one hour and
up to two weeks.
For the cocktail:
① In a pitcher, stir together syrup, tequila, and liqueur. Cover and refrigerate up
to one day, if desired. Run an orange round along the rim of each serving glass;
dip each rim in salt. Add orange rounds and frozen lemon wedges to pitcher.
② Pour drinks into prepared glasses; serve with more orange rounds and frozen
lemon wedges.

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