November 12, 1986 |
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.
December 12, 1990 |
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.
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.
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
June 7, 2012 |
? 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.
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.
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.
August 9, 2012
The Prima Vera Half of asparagus spear (including top) ¾ inch celery ¼ inch shaved fennel bulb ¼ inch cucumber, peeled, one slice ½ ounce fresh lemon juice ½ ounce Cointreau 2 ounces aquavit Dash of agave 2 dashes of tarragon bitters, or muddle fresh tarragon around inside rim of glass Muddle all vegetables in shaker, then add ice, shake, double strain into cocktail glass. Serve up with an orange twist. Serves 1. Source: Daniel Miller, Vedge.
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.
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.