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Lemon Juice

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NEWS
November 19, 2006
4 cups fresh or frozen blueberries 1 cup orange juice 2/3 cup sugar (or more, to taste) 1/4 teaspoon cinnamon or allspice 1/8 teaspoon salt 1 tablespoon fresh lemon juice 1 pint of half-and-half Garnish of mint sprigs (optional) Dollops of plain yogurt (optional) Stirring often, bring blueberries, juice, sugar, cinnamon or allspice, and salt to a boil over medium-high heat. Remove from heat once it reaches boil and let cool for 15 minutes. Process mixture of lemon juice and the berry mixture in a blender or food processor until smooth, stopping to scrape the sides.
NEWS
July 28, 1999
Lori Schiano of Hagerstown saw Lynn Little's July 21 column that included a recipe for Citrus Granita. Several years ago, Schiano had Lemon Granita in Italy and wanted to know if she could just substitute lemon juice for the orange juice in the citrus recipe or if the amount of sugar would need to be increased. [cont. from lifestyle ] Little, a family and consumer sciences extension educator for Maryland Cooperative Extension, Washington County, says lemon juice can be substituted for the 1 cup of fresh orange juice in the citrus version.
NEWS
April 21, 2004
Cheryl Saylor of Hagerstown uses only fresh lemons in the Lemon Poppy Seed Bread recipe that's been a favorite of family and friends since she came across the recipe in a Paramount Elementar School community cookbook years ago, she said. The recipe is easy to make and freezes well, Saylor said. "You basically just dump everything in a bowl, mix it up and pour it in the pan," she said. "Everybody usually really likes it. " Lemon Poppy Seed Bread For the bread: 3 cups flour 1/2 teaspoon salt 1 1/2 teaspoons baking powder 2 1/2 cups sugar 1 1/2 cups milk (see cook's note)
NEWS
October 10, 2007
1 orange 1 1/4 cups sugar 2 tablespoons lemon juice 2 bay leaves 1 cinnamon stick 1 teaspoon black peppercorns 2 whole cloves 4 cups water 6 ripe but firm pears, peeled, halved and cored Using a vegetable peeler, remove four 3-inch strips of zest from the orange. Cut the orange in half and squeeze the juice into a small bowl. In a large saucepan, combine the zest and orange juice with the sugar, lemon juice, bay leaves, cinnamon stick, peppercorns, cloves and water.
NEWS
July 28, 2010
This recipe was passed down to Mallory Geesaman from her aunt. Mallory said she likes to serve this dish to her friends while hosting football parties. She also likes to make this recipe for other occasions when she is asked to bring a dish to share. Everyone loves this dip. - Lori Wriston, Women of Valor Ministries Inc. Crab dip 2 8-ounce packages cream cheese 4 tablespoons mayonnaise 1 cup grated Parmesan cheese 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon Old Bay spice 1/2 teaspoon garlic powder 1 pound lump crab meat Pam cooking spray Preheat oven to 350 degrees In mixing bowl, mix cream cheese with electric mixer until smooth.
NEWS
December 16, 2007
For the crust: 2 cups sifted flour 1 teaspoon salt 2/3 cup shortening, divided 4 to 5 tablespoons cold water For the filling: 4 cups sour cherries, (if frozen, thaw) 2 2/3 tablespoons quick or minute tapioca 1 1/4 cups granulated sugar 1 tablespoon lemon juice 1 tablespoon butter, cut into bits Preheat oven to 450 degrees. To make the crust: In a large bowl, sift together the flour and salt. Cut in 1/3 cup of the shortening until the mixture resembles coarse meal.
NEWS
Scott Anderson | Culinary Passion | August 29, 2012
In keeping with my lemonade theme, I'm going to go back to basic lemonade for this recipe.  We will use simple syrup and fresh lemons, combined to make a deliciously fresh summertime drink.  The key is to pick out nice lemons, not squishy or slimy, but bright, colorful lemons. Make sure the lemons are at room temperature, and roll them under your palms in a back and forth motion to soften them up and break up the pulp and lemon membrane. Cut in half and squeeze the lemons through a strainer into a separate bowl.
NEWS
Scott Anderson | Culinary Passion | March 28, 2013
In the first version of this sandwich, I gave you the basics. Now it's time to "Make it Happen" as I say in the kitchen.  We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will build the sandwich on ciabatta bread to allow for a nice chew when enjoying the sandwich. Remember to have fun and experiment with the recipe. Don't take my word as the exact truth. Build off of this sandwich foundation and go the extra mile to add in personal favorites.  Try some different meats, sharper cheeses or some sweetened chow-chow for sweet tang to the sandwich.  Whatever you decide, simply be creative and enjoy your time in the kitchen.
NEWS
December 24, 2006
For the streusel base: 2 tablespoons candied ginger 4 ounces graham crackers (about 8 full sheets of crackers) 3/4 cup rolled oats 1 stick (8 tablespoons) butter, melted and cooled For the cheesecake: 2 pounds cream cheese, at room temperature 1 1/2 cups sugar 1/2 cup sour cream 5 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon lemon juice For the sauce: 1/2 cup jellied cranberry sauce 1/4 cup water 1/4 cup balsamic vinegar To make the base, preheat oven to 350 degrees.
NEWS
Scott Anderson | Culinary Passion | October 3, 2011
This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities.   As with hollandaise, beurre blanc derivatives are prepared by varying ingredients in the reduction or by adding in garnish ingredients.  This means that you can either reduce down a liquid with ingredients or add them in at the end when finishing the sauce. The quality of butter is equally very important to overall success of the sauce. I chose unsalted butter so that I can add salt at the end according to my taste.
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LIFESTYLE
April 23, 2013
  Double Chocolate Summer Berry Cupcakes 3 ounces semi sweet chocolate chips 1 1/2 cups hot brewed Starbucks vanilla coffee 3 cups sugar 2 1/2 cups all purpose flour 1 1/2 cups unsweetened cocoa powder 2 teaspoons baking soda 3/4 teaspoons baking powder 1 1/4 teaspoons salt 3 large eggs 3/4 cup vegetable oil 1 1/2 cups buttermilk 3/4 teaspoon vanilla extract Preheat oven to 350 degrees....
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NEWS
Scott Anderson | Culinary Passion | March 28, 2013
In the first version of this sandwich, I gave you the basics. Now it's time to "Make it Happen" as I say in the kitchen.  We are going to start with the basics but change up the olive salad a bit to give it a little different flavor. Then we will build the sandwich on ciabatta bread to allow for a nice chew when enjoying the sandwich. Remember to have fun and experiment with the recipe. Don't take my word as the exact truth. Build off of this sandwich foundation and go the extra mile to add in personal favorites.  Try some different meats, sharper cheeses or some sweetened chow-chow for sweet tang to the sandwich.  Whatever you decide, simply be creative and enjoy your time in the kitchen.
NEWS
Scott Anderson | Culinary Passion | August 29, 2012
In keeping with my lemonade theme, I'm going to go back to basic lemonade for this recipe.  We will use simple syrup and fresh lemons, combined to make a deliciously fresh summertime drink.  The key is to pick out nice lemons, not squishy or slimy, but bright, colorful lemons. Make sure the lemons are at room temperature, and roll them under your palms in a back and forth motion to soften them up and break up the pulp and lemon membrane. Cut in half and squeeze the lemons through a strainer into a separate bowl.
NEWS
Scott Anderson | Culinary Passion | October 3, 2011
This is the final sauce in the lineup of mother sauces and it too has many variations of finished possibilities.   As with hollandaise, beurre blanc derivatives are prepared by varying ingredients in the reduction or by adding in garnish ingredients.  This means that you can either reduce down a liquid with ingredients or add them in at the end when finishing the sauce. The quality of butter is equally very important to overall success of the sauce. I chose unsalted butter so that I can add salt at the end according to my taste.
NEWS
July 28, 2010
This recipe was passed down to Mallory Geesaman from her aunt. Mallory said she likes to serve this dish to her friends while hosting football parties. She also likes to make this recipe for other occasions when she is asked to bring a dish to share. Everyone loves this dip. - Lori Wriston, Women of Valor Ministries Inc. Crab dip 2 8-ounce packages cream cheese 4 tablespoons mayonnaise 1 cup grated Parmesan cheese 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice 1/2 teaspoon Old Bay spice 1/2 teaspoon garlic powder 1 pound lump crab meat Pam cooking spray Preheat oven to 350 degrees In mixing bowl, mix cream cheese with electric mixer until smooth.
NEWS
St. Petersburg Times | June 5, 2010
Blueberries get high marks for disease-fighting power because of their high level of antioxidants. They are a boon to dieters, too. The little berries pack a lot of sweet flavor without many calories and no fat. A cup of blueberries is just about 80 calories. Blueberries are tailor-made for baking, their sweetness amplified by the heat. Plus, the firm centers go a bit gooey when warmed. That's what makes the berries so delicious in crumbles and crisps. Besides baked goods and fruit salads, consider these ways to use up blueberries bounty: o In pancakes.
NEWS
December 16, 2007
For the crust: 2 cups sifted flour 1 teaspoon salt 2/3 cup shortening, divided 4 to 5 tablespoons cold water For the filling: 4 cups sour cherries, (if frozen, thaw) 2 2/3 tablespoons quick or minute tapioca 1 1/4 cups granulated sugar 1 tablespoon lemon juice 1 tablespoon butter, cut into bits Preheat oven to 450 degrees. To make the crust: In a large bowl, sift together the flour and salt. Cut in 1/3 cup of the shortening until the mixture resembles coarse meal.
NEWS
October 10, 2007
1 orange 1 1/4 cups sugar 2 tablespoons lemon juice 2 bay leaves 1 cinnamon stick 1 teaspoon black peppercorns 2 whole cloves 4 cups water 6 ripe but firm pears, peeled, halved and cored Using a vegetable peeler, remove four 3-inch strips of zest from the orange. Cut the orange in half and squeeze the juice into a small bowl. In a large saucepan, combine the zest and orange juice with the sugar, lemon juice, bay leaves, cinnamon stick, peppercorns, cloves and water.
NEWS
December 24, 2006
For the streusel base: 2 tablespoons candied ginger 4 ounces graham crackers (about 8 full sheets of crackers) 3/4 cup rolled oats 1 stick (8 tablespoons) butter, melted and cooled For the cheesecake: 2 pounds cream cheese, at room temperature 1 1/2 cups sugar 1/2 cup sour cream 5 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon lemon juice For the sauce: 1/2 cup jellied cranberry sauce 1/4 cup water 1/4 cup balsamic vinegar To make the base, preheat oven to 350 degrees.
NEWS
November 19, 2006
4 cups fresh or frozen blueberries 1 cup orange juice 2/3 cup sugar (or more, to taste) 1/4 teaspoon cinnamon or allspice 1/8 teaspoon salt 1 tablespoon fresh lemon juice 1 pint of half-and-half Garnish of mint sprigs (optional) Dollops of plain yogurt (optional) Stirring often, bring blueberries, juice, sugar, cinnamon or allspice, and salt to a boil over medium-high heat. Remove from heat once it reaches boil and let cool for 15 minutes. Process mixture of lemon juice and the berry mixture in a blender or food processor until smooth, stopping to scrape the sides.
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