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Forget lemonade! Turn Lemons. . . into. . . vinaigrette!


By Sherry Schie, Chef/Owner of Jazzy Cooking

So why does everyone just think of lemonade when you have extra lemons laying around? I guess it’s just the easiest way we can think of to use them up before they dry out. We also zest them and save the juice of the lemon in a little container for something later in the week (if we remember it’s in the fridge!). But how about we do something a bit different with these tart little guys! How about we ROAST them!

I had a few lemons on the counter last week and wondered how I can use them, but do it in a creative way. So, I started looking around on the Internet for different uses for lemons. There are some interesting ideas out there, but this one caught my eye because it said, “roast your lemons”!

Excited to try this, I jumped to it. I have got to say, if you like EASY recipes, this one is for you! Now, one word of advice… after you roast the lemons, let them cool! Don’t skip this step! I was so anxious to make vinaigrette out of these bad boys; I grabbed them right out of the pan and began to squeeze one when… ”HOT TARTNESS” came out of my mouth! So take my advice, let them cool for a bit!



Once you roast lemons, you might want to start experimenting to see what else you can make vinaigrette out of, or better yet, what else you roast off! I’m telling ya, this was DELISH! Roasting the lemons brings out the natural sugars and lightens the flavor. It also gives the lemon juice a richness that isn’t there without roasting them. I’m serious about this folks; you have got to try this!!!

So, if you don’t have any lemons laying on your counter today… go buy some, so you can make this Roasted Lemon Vinaigrette, and then use it on your salad, or better yet, try it on a baked or broiled piece of fish! Let me know if you try it and what you think, or try something different to roast. Email me at Sherry@JazzyCooking.com.



Recipe for Roasted Lemon Vinaigrette

Preheat oven 400 degrees.

Halve 2 or 3 large lemons crosswise and remove the seeds. Place lemons in an oven-proof glass baking dish or line a small cake pan with parchment paper, and drizzle with a few teaspoons of olive oil. Place the cut side down and roast until very tender and slightly golden.

Remove from oven and allow to cool a bit (remember, this is the step that I missed!). Scrape the juice, pulp and pan drippings into a small bowl.

Add 2 tablespoons honey and whisk. Slowly whisk in 1/4 cup extra virgin olive oil and coarse salt and fresh ground pepper, to taste.

Drizzle over salad greens or fish.


Wed, May 30th 2012, 00:10


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