Candied Lemon Slices

Candied Lemon Slices

Ingredients

2 Pink lemons or Meyer lemons, or 1 Seedless or regular lemon
1 cup water
1 cup sugar

Steps

Using mandolin or sharp knife, thinly slice lemons and remove seeds.

In saucepan, combine water and sugar, then bring to boil over medium-high heat, stirring until sugar dissolves. Add lemon slices and simmer until tender and translucent, 5-7 minutes.

Meanwhile, set cooling rack inside rimmed baking sheet. Drain slices on rack and let cool completely. Use slices to garnish cakes and other baked goods, or enjoy as a snack!

Keep candied lemon slices refrigerated up to 1 month in an airtight container.

Source: Frieda’s Inc.

Lemony Ginger Turmeric Chicken

Lemony Ginger Turmeric Chicken

Ingredients

1 cup plain yogurt
1/4 cup olive oil
1 teaspoon grated fresh turmeric root
1 teaspoon grated fresh ginger root
Juice of 1 lemon (like seedless lemon)
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 small clove garlic, minced
1 teaspoon salt
1 pound chicken breasts or thighs

Steps

Preheat oven to 450 degrees.

Mix all ingredients except chicken in bowl. Reserve 1/4 cup of mixture. Add chicken to marinade and massage into chicken until evenly coated. Cover bowl with plastic wrap and marinate in refrigerator at least 2 hours.

Line baking sheet with aluminum foil for easy cleanup. Add chicken to baking sheet and bake 10 minutes. Turn chicken, brush with reserved marinade, and bake 8-10 more minutes, or until juices run clear when pierced with fork.

Source: Frieda’s Inc.

Analyzed to serve 4 with boneless, skinless chicken breast and 1/4 of marinade. Calories 160, Total Fat 7g, Saturated Fat 1.5g, Trans Fat 0g, Cholesterol 65mg, Sodium 210mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 1g, Protein 23g

Lemony Roasted Butter Babies™ and Brussels Sprouts

Lemony Roasted Butter Babies™ and Brussels Sprouts

Ingredients

1 1/2 pounds Butter Babies™ potatoes, halved lengthwise
1 pound Brussels sprouts (or Purple Brussels Sprouts or Brussels Sprouts Stalk), trimmed and halved
Cooking spray
1/2 to 1 teaspoon kosher salt
2 pinches pepper
2 tablespoons Meyer Lemon or Seedless Lemon juice (from about 1 lemon)
1 teaspoon Meyer Lemon or Seedless Lemon zest (optional)

Steps

Preheat oven to 400 degrees (375 for convection oven).

Combine Butter Babies™ potatoes and Brussels sprouts on two large, rimmed, baking sheets (lined with parchment paper or aluminum foil for easy cleanup). Spray with cooking spray and sprinkle with salt and pepper, then spread, cut sides down, on baking sheets in one even layer. Bake 35-40 minutes until potatoes and Brussels sprouts are tender. (Rotate baking sheets after 15 minutes for even cooking.) Remove trays from oven and let sit 5 minutes.

Place potatoes and Brussels sprouts in serving bowl, then drizzle with lemon juice and zest (optional), tossing gently until combined. Serve warm or at room temperature.

Note: For a less intense lemon flavor, toss potatoes in lemon juice and zest with salt and pepper before roasting.

Source: Frieda’s Inc.

Analyzed to serve 6 without optional ingredients or cooking spray. Calories 120, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 26g, Dietary Fiber 5g, Sugars 3g, Protein 5g, Vitamin A 10%, Vitamin C 110%, Iron 10%, Potassium 762mg

Dulce de Membrillo (Quince Paste)

Dulce de Membrillo (Quince Paste)

Dulce de Membrillo or quince paste is a fruit preserve made of quince and sugar, typical of Spain. It is made into a rectangular block, then served with toast for breakfast or on a cheese platter with mild, soft cheeses like Brie, as well as hard, salty ones like manchego.

ingredients

6 quince, washed, cored, and cut into large chunks
Juice of 1 lemon (such as seedless lemon)
1 vanilla bean
Up to 3 cups sugar

steps

Place quince in large pot, cover with water, and add lemon juice. Split vanilla bean lengthwise and scrape out seeds, then add seeds and pod to pot. Bring to a gentle boil and simmer until quince is tender, about 1 1/2 hours. Keep quince submerged by adding boiling water and returning to a simmer.

Pick out vanilla pod and discard. Drain quince pieces. Pass quince through food mill or purée in food processor container until smooth.

Measure quince and make note of amount. Transfer to large nonstick pan.

Add sugar to match amount of quince. Cook over low heat, stirring frequently for about 1 hour. Mixture will thicken into a glossy, rosy mass.

Line sheet pan with parchment paper. Spread quince paste about half-inch thick. Set aside to cool completely.

To cut, transfer membrillo-filled paper to cutting board. Dip knife into hot water before cutting into small, bite-size squares. Store membrillo in parchment-lined plastic or glass container. Put parchment between layers.

Will store in refrigerator for months.

To serve, bring to room temperature.