Even during this seemingly endless winter, lemons can introduce the color and sparkle of springtime to your kitchen. I like to have a bowl of lemons on the counter. They look pretty and smell great.
Keeping lemons on the counter has an added bonus. Warm lemons give up more juice than cold ones.
Here are a few things to think about trying:
- Add a squeeze of fresh lemon juice to thin mayonnaise for chicken ( or tuna ) salad.
- Add lemon zest to panko or breadcrumbs as a coating for chicken or fish. Grated Parmesan or crushed walnuts are good added to the breadcrumbs too.
- Try lemon juice instead of vinegar in vinaigrette.
- Add a final squeeze of fresh lemon juice to your next stir-fry or beef stew or chicken braise.
- Use LOTS of lemon juice in hummus. Cut the amount of oil that most recipes call for by at least half. Substitute lemon juice instead. Adds flavor and brightness and reduces fat.
- Make your own buttermilk. Add a tablespoon of lemon juice to slightly less than a cup of milk. Wait about five minutes, and you’ll have the buttermilk you need for a recipe. This really works. I do it all the time!
- The next time you want a cup of coffee or tea, think about a cup of hot water and lemon. You could always add a little honey.
One more thing. If you don’t already have one, treat yourself to a little wooden reamer. It gets all the juice out of that lemon!