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Blueberry Preserves

Blueberry Preserves

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine blueberries, sugar, lemon juice, and lemon zest in a saucepan. Bring to a boil over medium-high heat. Smash blueberries. Reduce heat and simmer, stirring constantly, until blueberry preserves have thickened, 15 to 20 minutes.

By Yoly

Hot Toddy Cocktail
Drink

Hot Toddy Cocktail

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill an Irish coffee glass with hot water; let sit for a few minutes until glass is hot, then discard water.
  2. 2 Pour honey and bourbon into the preheated glass and top with 3/4 cup hot water. Garnish with a lemon twist.

By Allrecipes Member

Blueberry Topping
Dessert

Blueberry Topping

4.2

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place blueberries in a large stockpot and crush with a potato masher. Add water and lemon peel; simmer over low heat for 5 minutes. Strain fruit through cheese cloth, metal strainer or food mill to remove pulp and seeds; reserve juice.
  2. 2 In a large saucepan, mix sugar and 4 cups water. Bring to a boil, stirring occasionally, until temperature reaches 260 degrees F (125 degrees C). Add blueberry juice and boil for 1 minute. Stir in lemon juice and remove from heat. Let cool and freeze or can as desired.

By Ellen Wojdyla

Chex Lemon Buddies
Appetizer

Chex Lemon Buddies

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place cereal into a large bowl and set aside.
  2. 2 In a 1-quart, microwave-safe bowl, combine chips, butter, lemon peel, and juice. Microwave, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into a 2-gallon resealable plastic bag.
  3. 3 Add powdered sugar. Seal bag and gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.

By Chex

Sweet Candied Orange and Lemon Peel
Dessert American

Sweet Candied Orange and Lemon Peel

4.7

Prep
10 min
Cook
30 min
Total
280 min

Instructions

  1. 1 Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
  2. 2 Combine 2 cups sugar and 1 cup water in a medium saucepan. Bring to a boil, and cook until the mixture reaches the thread stage, 230 degrees F (108 degrees C), on a candy thermometer, or until a small amount dropped in cold water forms a soft thread. Stir in the peels; reduce heat, and simmer until syrup thickens slightly, about 5 minutes, stirring frequently. Drain.
  3. 3 Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack for several hours, or until no longer sticky.

By Brenda Ward

Rhubarb Lemonade
Drink American

Rhubarb Lemonade

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine rhubarb, sugar, and lemon peel in a large saucepan; bring to a boil. Reduce heat to medium-low; simmer until sugar has dissolved and rhubarb releases its juice and starts to break up, about 10 minutes. Off heat, stir in lemon juice.
  2. 2 Pour rhubarb mixture through a fine-mesh sieve, pressing out as much liquid as possible.
  3. 3 Fill a glass with ice; add 1 cup water and 1/3 cup syrup. Stir to combine.

By Amy

Alfredo for a Crowd
Side Dish American

Alfredo for a Crowd

4.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.

By P Addeid

Cream Cheese, Havarti, and Parmesan Herbed Christmas Tree
Appetizer

Cream Cheese, Havarti, and Parmesan Herbed Christmas Tree

4.6

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Mix cream cheese, Havarti cheese, Parmesan cheese, 2 tablespoons basil, lemon zest, and garlic together in a bowl. Transfer cream cheese mixture to a piece of plastic wrap. Roll the plastic wrap around cream cheese mixture forming a cone shape, resembling a tree.
  2. 2 Stand the 'tree' upright and remove the plastic wrap. Cover the visible portion of the 'tree' with 1/4 cup basil and parsley.
  3. 3 Gently wrap the 'tree' with a fresh sheet of plastic wrap and refrigerate until firm, about 2 hours.

By Laura

Garlic Butter Smoked Shrimp
Dinner

Garlic Butter Smoked Shrimp

4.8

Prep
10 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil; toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours.
  2. 2 Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions.
  3. 3 Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper.
  4. 4 Arrange shrimp in even rows in an 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp.
  5. 5 Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. Try not to overcook as the shrimp will become rubbery. Serve immediately.

By France Cevallos

SuzyQ's Elegant Cheesecake
Snack

SuzyQ's Elegant Cheesecake

4.8

Prep
30 min
Cook
100 min
Total
670 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
  3. 3 Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
  4. 4 In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
  5. 5 Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

By SuzyQ

Lemon Sorbet
Dessert American

Lemon Sorbet

4.6

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
  3. 3 Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl.
  4. 4 Pour lemon mixture into an ice cream maker, and freeze according to the manufacturer's instructions, about 20 minutes. Garnish each serving with a twist of lemon peel if desired.

By FLASHDANCE16

Glazed Lemon Bread
Dinner

Glazed Lemon Bread

4.2

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 1 9x5 inch loaf pan.
  2. 2 In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the lemon peel. In a separate bowl, sift together the flour, salt and baking powder.
  3. 3 Blend the flour mixture into the egg mixture, alternately with the milk; stir just to combine. Fold in the nuts; mixing just enough to evenly combine. Pour batter into prepared loaf pan.
  4. 4 Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean.
  5. 5 In a small bowl, dissolve 2 tablespoons sugar in the lemon juice. After loaf has cooled for 10 minutes, spoon glaze over loaf.

By DELEIGHLA

Elderberry Soup
Dessert European

Elderberry Soup

3.4

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
  2. 2 In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

By THELASTBARON

Bud's Easy Buttercream Pound Cake
Dessert

Bud's Easy Buttercream Pound Cake

3.0

Prep
15 min
Cook
75 min
Total
150 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
  3. 3 Pour the batter into an ungreased 10-inch tube pan.
  4. 4 Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
  5. 5 Cool the cake thoroughly.
  6. 6 Beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

By Bud

Becel® Lemon Pound Cake
Dessert American

Becel® Lemon Pound Cake

Prep
15 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (190 degrees C). Grease and flour 9 x 5-in. (23 x 13 cm) loaf pan; set aside.
  2. 2 Beat Becel® Salted Plant-Based Bricks with sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and salt. Gradually beat in flour on low speed just until blended. Evenly spoon into prepared pan.
  3. 3 Bake 1 hour. Cover loosely with aluminum foil and bake an additional 5 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes on wire rack; remove from pan and cool completely. Drizzle, if desired, with lemon glaze (see footnote).

By Becel

Sazerac Cocktail
Drink American

Sazerac Cocktail

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Fill a rocks glass with 1 cup ice; set aside to chill, about 5 minutes. Discard ice.
  2. 2 Meanwhile, place Peychaud's bitters, Angostura bitters, and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add remaining 1 cup ice and whiskey; stir until chilled. Strain into the chilled glass.
  3. 3 Twist lemon peel over surface of cocktail to extract its essence; discard lemon peel.

By Home Happy Hour

Baked Salmon with Tropical Rice
Dinner

Baked Salmon with Tropical Rice

4.4

Prep
25 min
Cook
12 min
Total
37 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow 9x13 baking dish.
  2. 2 Combine the coriander seed, brown sugar, and lemon-pepper seasoning in a small bowl, and blend well.
  3. 3 Place the salmon fillet skin side down in the prepared baking dish. Brush top and sides of fillet with the butter. Sprinkle the fish evenly with the coriander spice mixture, gently pressing it into the fish.
  4. 4 Stir the mango, cilantro, and lemon peel into the rice. Spoon the rice mixture around the fish in the baking dish.
  5. 5 Bake in preheated oven until fish flakes easily when tested with a fork, 4 to 6 minutes per 1/2 inch thickness. Cut the fish into 4 pieces. Divide rice between 4 serving plates and place the fish on top.

By Joanna

French Martini
Drink American

French Martini

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Fill a cocktail shaker halfway with ice cubes. Pour in vodka, pineapple juice, and raspberry-flavored liqueur. Cover and shake until the outside of the shaker has frosted.
  2. 2 Strain cocktail into a chilled martini glass and garnish with pineapple slice and lemon peel.

By Leslie du Mont

Lemon Basil Grilled Chicken
Dinner American

Lemon Basil Grilled Chicken

4.5

Prep
20 min
Cook
12 min
Total
47 min

Instructions

  1. 1 Lightly pound chicken to an even 3/4-inch thickness. Pat chicken dry using paper towels and place in a large resealable plastic bag.
  2. 2 Combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. Pulse for 30 seconds or until well blended.
  3. 3 Pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. Marinate in the refrigerator for at least 15 minutes to overnight.
  4. 4 Preheat grill to medium-high heat or about 400 degrees F.
  5. 5 Remove chicken from marinade and discard marinade.
  6. 6 Grill for 4 to 6 minutes per side or until cooked through.
  7. 7 Transfer to serving plate and garnish with additional basil, if desired.

By Mazola

Easy Mulled Wine
Drink American

Easy Mulled Wine

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine red wine, cinnamon sticks, cloves, allspice, lemon peel, and orange peel in a heavy saucepan over medium heat. Heat gently, but don't boil. Stir in 2 tablespoons of sugar, and once dissolved, taste to see if you'd like to add more.
  2. 2 Keep hot on medium to low heat for 20 minutes to let the flavors infuse the wine. Serve your mulled wine hot in glasses or mugs.

By Diana Moutsopoulos

Homemade Hot Apple Cider
Drink American

Homemade Hot Apple Cider

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour apple cider and maple syrup into a large stainless steel saucepan.
  2. 2 Enclose cinnamon sticks, cloves, allspice berries, orange peel, and lemon peel in a piece of cheesecloth; tie with kitchen twine. Add to the saucepan.
  3. 3 Cook over medium heat until cider is hot, but not boiling, 5 to 10 minutes.
  4. 4 Remove from heat; discard spice bundle.
  5. 5 Ladle cider into mugs, adding cinnamon sticks to each, if desired.

By Jackie

Lemon Breakfast Bread
Breakfast

Lemon Breakfast Bread

4.0

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan.
  2. 2 Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir.
  3. 3 Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan.
  4. 4 Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool.
  5. 5 Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.

By Yo

Winter Simmer Pot
Pantry American

Winter Simmer Pot

4.8

Prep
10 min
Cook
485 min
Total
495 min

Instructions

  1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
  2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Eagle Brand Lemon Cream Pie
Dessert American

Eagle Brand Lemon Cream Pie

4.7

Prep
15 min
Cook
30 min
Total
285 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Add sweetened condensed milk and lemon juice; beat until combined. Pour filling into prepared crust.
  2. 2 Bake in the preheated oven until set, 30 to 35 minutes. Remove from oven and cool at room temperature for 1 hour. Transfer pie to the refrigerator and chill for at least 3 hours.
  3. 3 Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.

By Eagle brand