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Lemon Juice

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FOOD
November 12, 1986 | By POLLY FISHER, Special to the Daily News
Dear Polly: How can I remove a stale odor from the inside of my microwave oven? - Betty Dear Betty: If you think the oven needs cleaning, wash it out thoroughly with a little baking soda dissolved in hot water. Then, if the odor persists, place a cup of water, with several tablespoons lemon juice added, into the oven. Bring the water to a boil and let it boil for a few minutes. This should freshen up the oven nicely. I'm sending you a copy of my newsletter, "Eliminating Household Odors," which includes other tips for freshening up your household furnishings and appliances, as well as formulas for homemade air fresheners and methods for destroying obnoxious odors such as tobacco smoke, musty mildew, paint and cooking odors.
FOOD
December 12, 1990 | By Polly Fisher, Special to the Daily News
Dear Polly: I like to serve a fruit plate as a salad. One of my favorite fruits is apple slices, but when I put them on a fruit plate, they turn brown so quickly. How can this be prevented? - Adrienne Dear Adrienne: Apples and other fruits that turn brown quickly can be sprinkled with a little lemon juice to keep them from turning brown. They can also be dipped in lemon juice diluted with a little water, salt water or an ascorbic acid solution. Ascorbic acid products, usually containing sugar as well, are sold under a variety of trade names such as "Fruit Fresh.
NEWS
May 24, 2012
1 quart ripe strawberries 2 tablespoons maple syrup or other sweetener 1 tablespoon lemon juice 1. Wash, hull, and cut strawberries into 3 or 4 pieces each. 2. Add lemon juice and maple syrup. Mix gently. From the kitchen of Giuliana and Bob Pierson Per serving (based on 6): 49 calories, 1 gram protein, 12 grams carbohydrates, 9 grams sugar, trace fat, no cholesterol, 2 milligrams sodium, 2 grams dietary fiber.
FOOD
April 18, 2013
Makes 1 cocktail 2 ounces vodka 3/4 ounces lemon juice 3/4 ounces simple syrup 6-7 leaves of arugula 1. Muddle arugula leaves, lemon juice, and simple syrup in small mixing tin. 2. Add vodka to mixing tin and shake ingredients with ice. 3. Double-strain mixture into cocktail glass full of ice. Garnish with arugula leaf. - From Mike DiTota
NEWS
March 29, 2012
1 pound sugar snap peas 2 small cucumbers, unpeeled, thinly sliced (Persian if you can find them) 1 cup (about 1/2 pint ) cherry or grape tomatoes, halved 1/4 cup chopped fresh dill 1/2 cup extra virgin olive oil Grated zest of 1 large lemon 1/4 cup fresh lemon juice (from one large lemon) 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 (14.75-ounce) can of boneless, skinless pink salmon, drained 1. Bring a large saucepan of salted water to a boil over high heat.
NEWS
June 7, 2012 | Maureen Fitzgerald
? cup heavy cream 2? tablespoons fresh lemon juice ? cup minced fresh Italian basil, plus small leaves for garnish 1? teaspoons sugar 3 cups thinly sliced cantaloupe, honeydew, or other sweet melon 1 to 1 ½ pounds very ripe figs, halved or quartered lengthwise     1. In a bowl, mix the cream, lemon juice, minced basil, and sugar. Cover and refrigerate for at least 1 hour or up to 6 hours. 2. When ready to serve, divide the melon and figs among individual plates.
FOOD
April 15, 2016
Makes 6 1/4-cup servings Two ripe avocados, halved and pitted 4 teaspoons fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 tablespoon chopped red onion, finely diced Salt, pepper to taste Dash of hot pepper sauce, such as Tabasco 1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. 2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce. 3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe)
NEWS
March 29, 2012
1 cup fresh bread crumbs 2 cloves garlic, split in half lengthwise 1 teaspoon lemon zest Olive oil Salt 1 pound kale 4 teaspoons lemon juice 1 ounce Parmigiano-Reggiano, ? grated or shaved with a vegetable peeler   1. To toast the bread crumbs, combine them in a small saucepan with the garlic, lemon zest, and 3 tablespoons olive oil. Stir to coat well. There should be only a light trace of oil in the bottom of the pan. Season with a pinch of salt and place over medium-high heat.
FOOD
May 5, 2016
Makes 16 servings 1 medium red onion, finely diced. 3 bell peppers, finely diced. (Use red, yellow, or orange pepper and bring color to your food) 3 tomatoes, finely diced, 1 bunch scallions or spring onions, finely sliced 1/2 cup olive oil Juice of 3 seeded lemons (but keep some of the pulp) Salt and pepper to taste 1. In a container with a lid, mix olive oil, lemon juice, salt, and pepper and shake it until becomes smooth and creamy. 2. In a bowl, mix veggies and oil-lemon mixture.
FOOD
May 9, 2013
Makes 2 cocktails 3/4 cup whole milk 3 ounces dry gin 1 teaspoon fresh lemon juice 1 teaspoon fresh lime juice 1 teaspoon orange-flower water 1 egg white 2 tablespoons powdered sugar 1. Put the milk, gin, lemon and lime juices, orange-flower water, egg white, and powdered sugar into a cocktail shaker filled with ice cubes. Cover and shake vigorously. Pour into 2 tall glasses and serve. Note: You may need to seek out a source for the orange-flower water, but do so, because it is vital to the drink's distinctive perfumed taste.
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FOOD
May 5, 2016
Makes 16 servings 1 medium red onion, finely diced. 3 bell peppers, finely diced. (Use red, yellow, or orange pepper and bring color to your food) 3 tomatoes, finely diced, 1 bunch scallions or spring onions, finely sliced 1/2 cup olive oil Juice of 3 seeded lemons (but keep some of the pulp) Salt and pepper to taste 1. In a container with a lid, mix olive oil, lemon juice, salt, and pepper and shake it until becomes smooth and creamy. 2. In a bowl, mix veggies and oil-lemon mixture.
FOOD
April 15, 2016
Makes 6 1/4-cup servings Two ripe avocados, halved and pitted 4 teaspoons fresh lemon juice 1 large ripe plum tomato, seeded and chopped 1 tablespoon chopped red onion, finely diced Salt, pepper to taste Dash of hot pepper sauce, such as Tabasco 1. Scoop the avocados into a bowl. Add the lemon juice and mash the avocados coarsely. 2. With a fork, gently mix in the tomato, onion, salt, pepper, and red pepper sauce. 3. Serve up to ¼ cup on top of each serving of vegetarian chili (see accompanying recipe)
FOOD
April 15, 2016
Makes 2 quarts of ricotta and 3 quarts of whey 1 gallon whole milk 4 cups heavy cream Fine sea salt 1/2 cup freshly squeezed lemon juice 1. Combine the milk, cream, and 1/2 teaspoon salt in a large heavy pot, then place over medium heat and, stirring frequently, bring to 190 degrees F. Remove the pot from the heat and whisk in the lemon juice. Let the mixture stand undisturbed until the curds and whey have separated, about 15 minutes. 2. Line a sieve with 3 layers of cheesecloth and set over a large bowl.
FOOD
February 26, 2016
Makes 2-4 servings 1/2 pound sunchokes 1/2 teaspoon freshly squeezed lemon juice Kosher salt 1 large leek 1 tablespoon unsalted butter 2 ounces bacon, finely diced 1 tablespoon chopped fresh flat-leaf parsley leaves 1/2 teaspoon chopped fresh thyme leaves 1 teaspoon Dijon mustard 1 large egg, beaten 1 tablespoon extra-virgin olive oil 4 poached eggs 1. Peel the sunchokes and cut them into...
FOOD
February 12, 2016
Makes 6 servings 6 halibut fillets, skinless and boneless (1 pound, 14 ounces) 2 tablespoons olive oil 2 tablespoons lemon juice 12 breakfast radishes, green leaves and roots left on and sliced in half lengthwise (or 8 round red radishes) Coarse sea salt and black pepper Wild arugula and parsley vichyssoise: 31/2 ounces parsley stems and leaves 51/4 ounces wild arugula 1 tablespoon olive oil 3 tablespoon unsalted butter 2 medium shallots, coarsely chopped (31/2 ounces)
FOOD
December 24, 2015
Makes 1 serving Ice 1 ounce gin 1/2 ounce fresh lemon juice 1/4 ounce simple syrup (see NOTE) 4 or 5 ounces brut champagne Twist of lemon peel, for garnish 1. Fill a cocktail shaker halfway with ice. 2. Add the gin, lemon juice, and simple syrup. 3. Shake vigorously for at least 30 seconds, then strain into a champagne flute. 4. Top with the champagne as needed, and garnish with the twist of lemon peel. NOTE: To make simple syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small saucepan over medium heat, stirring until the sugar dissolves.
FOOD
November 26, 2015
This is one recipe you'll be grateful to have on a busy weeknight: It's made in one skillet in less than a half-hour; it provides a use for those often-discarded broccoli stalks; and it brings pure pleasure to the table. Herb-Rubbed Pork Chops With Warm Broccoli Slaw 4 servings 1 tablespoon chopped fresh sage (may substitute 1 teaspoon dried sage) 1 tablespoon chopped fresh rosemary (may substitute 1 teaspoon dried rosemary) 1/2 teaspoon granulated garlic (powder)
NEWS
July 3, 2015 | Lauren McCutcheon, Daily News
FLAG SHORTBREAD COOKIES If you want extra-fancy, dip the backs of these babies in melted bittersweet dark chocolate. 12 ounces unsalted butter, softened 1 cup 10X sugar 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon vanilla extract Red and blue colored sugars Combine butter and 10X sugar. Stir in flour, salt and vanilla. Mix thoroughly. Chill. Preheat oven to 350 degrees. On a lightly floured surface, roll and cut dough into rectangular shapes, or press in a shortbread mold.
NEWS
August 9, 2013
BLACKBERRY AND LEMON VERBENA JAM 2 pounds blackberries 1 pound sugar (a scant 3 cups) 4 teaspoons lemon juice 2 teaspoons lemon verbena leaves Pulse the blackberries in a food processor or mash with your hands. You can leave a few berries semimashed to give the jam texture. Add the sugar and lemon juice, and stir with a spatula to marry the ingredients. Pour into a large, heavy-bottomed pan. Place the verbena leaves in a cheesecloth bag and tie the bag to the side of the pot, with the bag submerged in the fruit.
FOOD
June 27, 2013 | By Anna Herman, For The Inquirer
Juicy peaches, fragrant tart berries, soft and silky melon - with such wonderful summer offerings, why not abandon the Fourth of July burger tradition and give these seasonal stars a chance to really shine - in savory dishes. While a simple fruit crisp is a sound strategy for showcasing these bright flavors, summer fruit rises to another level when paired with savory ingredients. From classic prosciutto and melon to a modern take on tacos with pineapple salsa, fruit lends a delicate sweet contrast to salty or spicy, enhancing both, while adding color and pizzazz.
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