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Gingered Apple-Persimmon Compote
Side Dish

Gingered Apple-Persimmon Compote

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes.

By taemee

Lemon Crumb Muffins
Side Dish

Lemon Crumb Muffins

3.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with parchment paper liners.
  2. 2 Stir sugar, flour, and oats together in a small bowl until combined. Work butter into the dry ingredients until it resembles damp sand. Set the topping aside while you prepare the muffin batter.
  3. 3 Stir together applesauce, sugar, egg, and lemon zest in a large bowl. Add lemon juice and sour cream and stir until combined. Add flour, baking powder, and salt. Stir everything together until just combined.
  4. 4 Spoon batter into the prepared muffin cups, filling each halfway. Sprinkle the topping on each muffin until completely covered.
  5. 5 Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes. Cool in the tin for about 10 minutes before serving.

By thedailygourmet

Grilled Corn "Tabbouleh"
Side Dish

Grilled Corn "Tabbouleh"

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat a grill pan or outdoor grill over high heat. Lightly oil grate.
  2. 2 Add ears of corn to pan and grill, turning occasionally, until lightly charred on all sides and tender, 12 to 15 minutes.
  3. 3 Transfer corn to a cutting board. Let stand until cool enough to handle, about 5 minutes. Cut kernels from cobs. Discard cobs or reserve for another use. Coarsely chop 1/4 cup parsley leaves and transfer to a large bowl. Add remaining 1/2 cup parsley leaves, the corn, mint, jalapeño, garlic, oil, Aleppo pepper, coriander, lemon zest, and lemon juice to bowl. Stir to combine. Season with salt and black pepper. Serve salad immediately or chill, covered, overnight.

By VirginiaWillis

Lemon Couscous
Side Dish American

Lemon Couscous

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine chicken broth, lemon zest, lemon juice, butter, and salt together in a saucepan; bring to a boil. Stir in couscous until completely coated. Cover the saucepan, remove from the heat, and soak couscous until hot liquid is mostly absorbed, about 5 minutes.
  2. 2 Fluff couscous with a fork. Stir in pimentos, pine nuts, and parsley.

By redveeder

Roasted Cauliflower
Side Dish American

Roasted Cauliflower

4.4

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Mix butter, dill, garlic, lemon zest, cumin, salt, and black pepper in a bowl.
  3. 3 Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish.
  4. 4 Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
  5. 5 Roast in the preheated oven until tender and cooked through, about 1 hour and 15 minutes. Transfer to a platter and spoon any liquid in the casserole dish over cauliflower.

By farmerbrown

Applesauce for the Freezer
Side Dish American

Applesauce for the Freezer

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Combine apples, water, brown sugar, white sugar, lemon juice, cinnamon stick, lemon zest, and salt in a large pot; cover and bring to a boil. Reduce heat to medium-low; cook until apples are soft, 20 to 30 minutes.
  2. 2 Off heat, remove and discard cinnamon stick and lemon zest. Mash apples with a potato masher until reaches desired consistency.

By Robert Crowell

Sautéed Celery and Leeks
Side Dish American

Sautéed Celery and Leeks

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add leeks. Sprinkle with salt and pepper; cook, stirring occasionally, until just tender, about 3 minutes. Add celery to skillet.
  2. 2 Cook, covered and stirring occasionally, until celery is tender, about 5 minutes. Add lemon zest and garlic; cook, stirring, 1 minute more. Garnish with celery leaves, if desired.

By VirginiaWillis

Roasted Golden Beets
Side Dish American

Roasted Golden Beets

4.0

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
  2. 2 Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
  3. 3 Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
  4. 4 Remove from the oven, put beets back into the bowl, and toss with lemon zest.

By lutzflcat

Sugar Snap Pickled Peas
Side Dish American

Sugar Snap Pickled Peas

3.6

Prep
20 min
Cook
5 min
Total
1480 min

Instructions

  1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
  2. 2 Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
  3. 3 Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
  4. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

By Matt Wencl

Oven-Roasted Patty Pan Squash
Side Dish American

Oven-Roasted Patty Pan Squash

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  2. 2 Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, oil, coriander, salt, and pepper in a large bowl; toss to coat. Spread in an even layer on the prepared baking sheet. Set bowl aside.
  3. 3 Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
  4. 4 Combine butter, lemon zest, lemon juice, and chives in the reserved bowl. Add squash; toss well and serve.

By Allrecipes Member

Grilled Fennel
Side Dish American

Grilled Fennel

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
  2. 2 Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
  3. 3 Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
  4. 4 Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.
  5. 5 Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.

By Marcia

Farro Salad with Pecans, Feta, and Cherries
Side Dish American

Farro Salad with Pecans, Feta, and Cherries

4.8

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.
  2. 2 Drain, spread on a baking sheet, and chill 5 minutes.
  3. 3 Mix celery, feta, dried cherries, green onion, pecans, lemon zest, lemon juice, olive oil, salt, and pepper in a bowl. Add farro; toss to combine. Serve with lemon wedges.

By VirginiaWillis

Cauliflower Steaks with Gremolata
Side Dish American

Cauliflower Steaks with Gremolata

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Slice cauliflower head into 3/4-inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with salt and black pepper.
  2. 2 For gremolata, stir together parsley, olive oil, lemon zest, lemon juice, minced garlic cloves, salt, and pepper. Serve with steaks.

By VirginiaWillis

Absolutely Delicious Green Bean Casserole from Scratch
Side Dish American

Absolutely Delicious Green Bean Casserole from Scratch

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.
  3. 3 Combine drained beans in a bowl with mushrooms; toss to combine.
  4. 4 Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.
  5. 5 Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.
  6. 6 Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 ½-quart casserole dish; top with the remaining Cheddar and onions.
  7. 7 Bake in the preheated oven until Cheddar is melted, about 15 minutes.
  8. 8 Serve and enjoy.

By Auriel

Chunky Cinnamon-Orange Applesauce
Dinner Other

Chunky Cinnamon-Orange Applesauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Passover Lemon Sponge Cake
Snack Other

Passover Lemon Sponge Cake

3.5

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
  2. 2 Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
  3. 3 Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
  4. 4 Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

By petersonh11

Cheese and Lemon Blintzes
Breakfast Other

Cheese and Lemon Blintzes

5.0

Prep
30 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
  2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
  3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
  4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Authentic Mandelbrot
Dessert Other

Authentic Mandelbrot

4.0

Prep
45 min
Cook
55 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  2. 2 Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  3. 3 Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  4. 4 Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  5. 5 Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  6. 6 Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

By Laura Walters

Frozen Lemon Pavlova
Dessert Other

Frozen Lemon Pavlova

4.5

Prep
30 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
  2. 2 Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
  3. 3 Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
  4. 4 Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
  5. 5 Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
  6. 6 In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
  7. 7 Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
  8. 8 To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.

By shel1

Lemon Blueberry Pavlova
Dessert Other

Lemon Blueberry Pavlova

4.9

Prep
25 min
Cook
80 min
Total
300 min

Instructions

  1. 1 Prepare lemon curd filling: Cut butter into small pieces and set aside.
  2. 2 Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
  3. 3 Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
  4. 4 Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
  5. 5 Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
  6. 6 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
  7. 7 Begin meringue: Mix cornstarch into sugar and set aside.
  8. 8 Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
  9. 9 Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
  10. 10 Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
  11. 11 Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
  12. 12 Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
  13. 13 Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
  14. 14 Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

By John Mitzewich

Brandy Simple Syrup
Drink

Brandy Simple Syrup

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a saucepan, combine water, sugar and lemon zest. Bring mixture to a boil and continue boiling for 5 minutes. Strain into a sealable container, removing the lemon zest. Allow to cool, then cover and store in refrigerator.
  2. 2 When ready to use, mix in brandy. Brush onto cake layers before frosting.

By Glory

Lemon Pepper Chicken Wings
Appetizer

Lemon Pepper Chicken Wings

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. Spread coated wings in a single layer onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bake longer for a crispier skin.

By bubbles26

Tart Meyer Lemon Sorbet
Dessert

Tart Meyer Lemon Sorbet

4.5

Prep
10 min
Cook
1 min
Total
36 min

Instructions

  1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
  2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
  3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Creamy Kiwi Sandwich
Lunch

Creamy Kiwi Sandwich

4.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 In a small bowl, mix together Neufchatel cheese, lemon zest, and honey. Refrigerate for 1 day to allow the flavors to develop.
  2. 2 Spread about 2 tablespoons of the sweetened Neufchatel cheese over one side of a slice of bread. Top with about 2 tablespoons of chopped kiwi fruit, and another slice of bread. Repeat with remaining ingredients to make 8 sandwiches in all.

By Sydny