Bearss Lime Butter
¼ cup butter, at room temperature
Salt and fresh ground black pepper, to taste
1 teaspoon minced lime zest
1 tablespoon fresh Bearss lime juice
Cream ingredients together.
Cover and refrigerate or freeze.
Great on fish, poultry or on vegetables.
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Lisbon Lemon Butter
4 tablespoons butter, softened
1 teaspoon lemon zest
1 tablespoon Lisbon lemon juice
Optional:
1 teaspoon minced herbs: tarragon, oregano or basil
Minced garlic or chives
Salt and fresh pepper to taste
Rinse and dry a home picked or organic lemon.
With zesting tool or grater, remove 1 teaspoon of the yellow portion of the rind.
Squeeze lemon for juice.
Working with room temperature butter, blend in other ingredients.
Refrigerate covered until ready to use.
Great for garlic bread, fish, vegetables.
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Ponderosa Lemon Icing
1 cup sifted powdered sugar
½ teaspoon grated lemon peel
1 - 1½ tablespoons Ponderosa lemon juice
Mix sifted powdered sugar with lemon peel and enough lemon juice to make icing easy to spread.
Great for cookies, biscotti, lemon pound cake.
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Quick Kumquat Marmalade
3½ cups Nagami kumquats
1½ cup sugar
Cut fruit in half, remove seeds, chop in pieces.
Mix fruit and sugar in microwave dish.
Microwave full power 5 minutes. Stir.
Microwave full power 4 minutes. Stir.
Microwave full power 3 minutes. Stir.
Microwave full power 2 minutes. Cool.
Mixture will thicken.
Put in jars.
Freeze or refrigerate up to 2 months.
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Seville Sour Orange Marmalade
5 Seville sour oranges
Cold water
Sugar
Cut fruit in half, remove seeds and stem end.
Slice rind thin or grind fine.
For every cup of fruit add 1½ cups water.
Let stand overnight.
Pour in kettlend cook slowly 1-2 hours until tender.
Again, let stand overnight.
For each cup of fruit add one cup of sugar and cook 20 minutes or until it jells.
Pour into sterilized glasses and seal.
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Yuzu Marmalade
4 Yuzus
1 lemon
Cold water
Sugar
Cut fruit in half, remove seeds and stem end.
Slice rind thin or grind fine.
For every cup of fruit add 1½ cups water.
Let stand overnight.
Pour in kettle and cook slowly 1-2 hours until tender.
Again, let stand overnight.
For each cup of fruit add one cup of sugar and cook 20 minutes or until it jells.
Pour into sterilized glasses and seal.
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Meyer Lemon Curd
3 Meyer lemons
8 tablespoons unsalted butter
1 cup sugar
3 eggs, beaten
Zest peels of 3 lemons.
Juice the lemons.
On low setting, cook zest, juice and sugar in pan or in microwave until sugar dissolves.
Add beaten eggs, stirring constantly with wooden spoon until thick.
Use immediately or refrigerate up to one week.
Delicious on biscuits, scones or with fruit.
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