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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

Watermelon Vodka Slush
Drink

Watermelon Vodka Slush

4.3

Prep
10 min
Cook
Total
260 min

Instructions

  1. 1 In a food processor, puree the watermelon flesh. Pour the pureed watermelon into empty ice cube trays and freeze for at least 4 hours. Also, freeze 4 martini glasses.
  2. 2 In a blender combine the frozen watermelon cubes, simple syrup, lemon juice, vodka, and melon liqueur; blend until smooth. Pour into 4 frozen martini glasses and garnish each with a lemon twist.

By Michael Allbright

Dragon Fruit Lemonade
Drink American

Dragon Fruit Lemonade

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sugar, water, and lemon zest in a small saucepan.
  2. 2 Bring to a boil over medum-high heat and stir until the sugar is completely dissolved, 3 to 5 minutes. Let cool, then strain simple syrup to remove zest.
  3. 3 Combine simple syrup, 4 cups of water, and lemon juice.
  4. 4 Combine cubed dragon fruit and remaining 2 cups of water in a blender; blend until smooth.
  5. 5 Add dragon fruit mixture to the lemonade, stir to combine. Serve over ice.

By thedailygourmet

Danny's Warm and Fuzzy Apple Cider
Drink American

Danny's Warm and Fuzzy Apple Cider

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine cider and sugar in a large saucepan.
  2. 2 Wrap cinnamon, lemon zest, allspice, and cloves in cheesecloth; secure with kitchen twine. Add to cider mixture.
  3. 3 Bring to a boil; reduce heat to low and simmer 15 minutes. Remove and discard spice bundle; stir in rum and butterscotch schnapps. Serve warm in mugs.

By KerriJ

Clover Club
Drink American

Clover Club

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

Sarah's Citrus Spritzer
Drink American

Sarah's Citrus Spritzer

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Bring sugar, water, lemon zest, orange zest, and basil to a boil in a saucepan over medium-high heat. Remove from heat and allow simple syrup to cool, 15 to 30 minutes.
  2. 2 Pour lemon juice and orange juice into a high-speed blender (such as a Vitamix®). Add strawberries and simple syrup. Blend on low speed (1), then slowly increase speed to high (10) and blend until pureed, about 45 seconds.
  3. 3 For each drink, fill an old fashioned glass with ice. Pour 1/4 cup strawberry puree over top and fill with seltzer water.

By thedailygourmet

Lithuanian Krupnikas
Drink European

Lithuanian Krupnikas

4.8

Prep
15 min
Cook
45 min
Total
20220 min

Instructions

  1. 1 Crack cardamom seeds and nutmeg with a heavy skillet on a cutting board. Toss them into a saucepan; add caraway seed, cloves, allspice berries, cinnamon sticks, peppercorns, saffron, ginger, turmeric, orange zest and lemon zest. Pour in water and bring to a boil. Cover, reduce heat, and simmer until liquid is reduced by half. Strain out spices and set liquid aside.
  2. 2 Pour honey into a large pot and bring to a boil over medium heat. Skim off any foam from the top. Stir in strained liquid and vanilla. Remove from heat and place far from the stove to avoid flare-ups when adding grain alcohol. Slowly stir in grain alcohol. Place the pot back onto the burner over low heat and cover. Heat through, being careful not to boil or even simmer. Remove from heat and let stand overnight with the lid on.
  3. 3 The following day, pour liquid into sterile bottles, seal, and allow to settle for 2 weeks. The longer you let it sit, the clearer it will become and the better it tastes. Serve warm.

By JOENAUJOKAS

Refreshing Lentil Salad
Lunch African

Refreshing Lentil Salad

4.5

Prep
25 min
Cook
30 min
Total
115 min

Instructions

  1. 1 Bring the water and salt to a boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
  2. 2 Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green bell pepper, and chile pepper. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the shredded carrot, olives, and cilantro.
  3. 3 Season with salt and black pepper, and drizzle with olive oil; mix well. Refrigerate for at least an hour to allow the flavors to blend.
  4. 4 Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

By TUNISIANSWIFE

Instant Pot Chicken Tagine with Butternut Squash and Spinach
Dinner African

Instant Pot Chicken Tagine with Butternut Squash and Spinach

5.0

Prep
15 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Stir 2 tablespoons extra-virgin olive oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and black pepper together in a small bowl to form a paste. Toss 1 tablespoon spice paste with chicken thighs in a medium bowl and set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat remaining 2 tablespoons extra-virgin olive oil in the pot until shimmering, about 1 minute. Cook and stir onion and remaining 1 teaspoon kosher salt until onion is softened, about 6 minutes.
  3. 3 Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Stir in water, scraping up any browned bits from the bottom of the pot using a wooden spoon. Add chicken, butternut squash, and tomatoes with their juices; stir to combine, then spread mixture in an even layer. Close and lock the lid; move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  5. 5 Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; season with salt and black pepper.

By Alice Waugh

Moroccan-Spiced Chicken Skewers
Dinner African

Moroccan-Spiced Chicken Skewers

4.8

Prep
45 min
Cook
8 min
Total
355 min

Instructions

  1. 1 Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
  2. 2 Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
  3. 3 Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
  4. 4 Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

By VikingCook

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

Lemon Curd

Lemon Curd

4.7

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Whisk eggs, sugar, and lemon juice in a double boiler over simmering water until mixed well, then continue to stir until thick, 7 to 10 minutes.
  2. 2 Drain through a mesh sieve to get rid of lumps. Fold in butter until well incorporated. Mix in lemon zest. Cover curd and chill in the refrigerator until it has thickened, about 4 hours.

By Charlene Liang

Watermelon Salad with Grapes and Citrus
Lunch American

Watermelon Salad with Grapes and Citrus

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Maple-Peach Ice Cream Topping
Dessert

Maple-Peach Ice Cream Topping

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Cut each peach in half, remove pit, and cut each half into 6 slices.
  2. 2 Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes.
  3. 3 Allow to cool slightly before serving.

By Bren

Pecan Rice Pudding
Dessert

Pecan Rice Pudding

3.3

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 In a medium saucepan over medium heat, bring rice and milk to a boil. Reduce heat, cover and simmer 25 minutes. Stir in maple syrup, lemon zest and pecans. Pour into serving dishes and chill until set.

By Sara

Blackberry-Lemon Pie
Dessert

Blackberry-Lemon Pie

3.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
  3. 3 In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
  4. 4 Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.

By Cyndi Cady

Honey Syrup
Pantry Greek

Honey Syrup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine honey, water, lemon juice, and zest in a small saucepan. Cook over medium heat, stirring occasionally, until boiling. Continue to boil until mixture thickens and is reduced by a fourth.

By DeniseNH

Cold Asparagus with Prosciutto and Lemon
Dinner American

Cold Asparagus with Prosciutto and Lemon

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook asparagus in boiling water until tender but still crisp, about 4 minutes. Quickly drain asparagus and plunge into a bowl of ice water to stop cooking and maintain the bright green color. Drain again and pat dry with paper towels.
  2. 2 Separate asparagus into 5 small bundles and wrap each one with a prosciutto slice. Sprinkle each bundle with lemon juice and zest.

By Lisa K

Rhubarb Sorbet
Dessert

Rhubarb Sorbet

Prep
25 min
Cook
10 min
Total
575 min

Instructions

  1. 1 Combine rhubarb, water, sugar, lemon zest, ginger, and a heavy pinch of salt in an uncovered, medium, heavy-based saucepan; bring to a boil.
  2. 2 Reduce heat, cover, and simmer, stirring occasionally, until rhubarb begins to disintegrate, 5 to 7 minutes. Remove from the heat and set aside to cool to room temperature, at least 30 minutes.
  3. 3 Pour cooled liquid into a blender and process until thoroughly pureed. Transfer to a container, cover, and place in the refrigerator to chill, at least 4 hours. Then transfer the chilled mixture to the freezer for 30 minutes.
  4. 4 Pour mixture into the blender and blend until color is consistent throughout, about 1 minute.
  5. 5 Pour mixture into an ice cream maker and churn according to manufacturer's instructions for sorbet, 10 to 15 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By Mac