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By Annette Gooch and Annette Gooch,Universal Press Syndicate | November 22, 1998
Economical and lower in fat and sugar than most butter cakes or quick breads, this yeast-leavened coffeecake is topped with a lemon glaze. A useful tool for preparing the lemon zest for the cake, glaze and garnish is a citrus zester. Unlike a metal grater, a zester removes the colored portion of the peel but doesn't cut into the bitter white pith. The zest can be left whole or chopped.Cole Publishing GroupLemon CoffeecakeServes 8 to 102 packages active dry yeast1/4 cup 110-degree water1/3 cup sugar1/2 cup 100-degree milk3/4 teaspoon salt1/4 teaspoon ground nutmeg2 teaspoons finely chopped or grated lemon zest1 1/2 teaspoons vanilla extract2/3 cup butter, softened4 cups unbleached flour4 eggslemon zest, for garnishSprinkle yeast over the water in large bowl of electric mixer.
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ENTERTAINMENT
By Evan Siple | July 30, 2013
With two locations in the Baltimore area on either side of the harbor, Langermann's is known for its upscale casual Southern cuisine and brunch options. So it may come as a surprise that their craft cocktail menu boasts a healthy selection of sophisticated boozy options, one of which stood out head and shoulders over the others in the category of robusto: T's Woodyhatten. T's Woodyhatten's name may stem from the bartender named [T]ravis that assembled it, or the [T]ottenham Hotspurs, which he is a fan of (that's a soccer team, folks)
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NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | October 17, 2007
Pork roast is one of my fall favorites. The only problem? A pork roast takes time, which relegates it to weekend cooking. The next-best option for a weeknight meal is the smaller, lean pork tenderloin. It still offers the great flavor of pork, but takes only a fraction of the time to cook. I like to sear it quickly in a heavy skillet, then turn down the heat to finish the cooking. Brussels sprouts, another fine fall choice, make a good match to the pork and can be finished in the same skillet.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | February 12, 2013
Shelley Lee from Baltimore was looking for a good recipe for making salmon cakes using canned salmon. Cindy Terrell from Santa Rosa, Calif., sent in a recipe from the Food Network Magazine for salmon cakes that she said her family enjoys. She said even her young children eat them, and they are usually not big fans of fish. I would suggest using a good-quality canned salmon and taking a little extra time to pick through it to remove any small bones. When I tested the recipe, I used panko crumbs in place of the bread crumbs, which gave the cakes a little added crispiness, but pretty much any bread or cracker crumbs could be used as a binder.
ENTERTAINMENT
By Evan Siple | July 30, 2013
With two locations in the Baltimore area on either side of the harbor, Langermann's is known for its upscale casual Southern cuisine and brunch options. So it may come as a surprise that their craft cocktail menu boasts a healthy selection of sophisticated boozy options, one of which stood out head and shoulders over the others in the category of robusto: T's Woodyhatten. T's Woodyhatten's name may stem from the bartender named [T]ravis that assembled it, or the [T]ottenham Hotspurs, which he is a fan of (that's a soccer team, folks)
NEWS
By NEWSDAY | February 12, 2006
Salmon is easy to cook right. Because it is high in (healthy) fat, it can stand up to a little extra cooking without drying out. Cooked this way, the sealed ingredients form the sauce while the fish cooks. SALMON EN PAPILLOTE MAKES 4 SERVINGS 1 1 / 2 pounds salmon fillet, cut into 4 equal pieces 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 / 4 teaspoon salt, divided 1 / 4 teaspoon black pepper, divided 1 tablespoon drained capers 1 teaspoon lemon zest 1 / 2 cup thinly sliced red onion 1 red pepper, cut into very thin strips 1 green pepper, cut into very thin strips 1 / 2 teaspoon dill Aluminum foil and cooking spray Preheat oven to 450 degrees.
FEATURES
By Ken Haedrich and Ken Haedrich,EATING WELL MAGAZINE | April 29, 1998
Though I agree in principle with that upbeat axiom of the self-help pundits, "When life hands you lemons, make lemonade," as a cook, I find it a bit too narrow in scope.After all, to truly embrace the spirit of that sentiment and make the most of what we have, we would certainly do more than just squeeze the juice for lemonade. We would grate the zest because there is flavor to spare in the lemon's outer skin. We would sweeten those lemons and spin them into a beautiful tart, perhaps, or a pudding cake.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | April 19, 1998
I think appetizers are often afterthoughts for many who entertain. Cooks concentrate on main courses and desserts and then think of what might begin a menu. But the truth is that hors d'oeuvres whet guests' appetites and often set the tone for a meal. So, whenever I have friends for dinner, I always offer some type of pre- dinner treats.In years past I thought nothing of preparing homemade pates and terrines, or baking individual savory tarts as openers, but today, like everyone else, I don't have time for such complicated creations.
FEATURES
By Betty Rosbottom HTC and Betty Rosbottom HTC,LOS ANGELES TIMES SYNDICATE | October 18, 1998
This is the season when our friends and family all love to come for a visit. At no other time of the year is the scenery in New England quite so splendid as during fall, with its colorful foliage. From September to November, our calendar is marked with dates when friends will arrive. So far this autumn, we have had guests on two separate weekends, given two dinner parties and invited many out-of-towners "just passing through" to have appetizers and drinks with us.This rush of fall entertaining has meant that I have spent extra time in the kitchen.
ENTERTAINMENT
By John Houser III, For The Baltimore Sun | September 18, 2012
Even though mushrooms are available year-round, I tend to crave them most in the fall. The look, feel, smell and flavor of mushrooms evoke chilly September walks through dusky forest trails. Purveyors at area farmers' markets often sell these foraged fungi in small baskets featuring one specific style of mushroom such as a morel of a lobster mushroom, but they also offer variety baskets; that's what this recipe is based on. These baskets typically contain three to four types of mushrooms and are a steal at around $12. For this recipe, I wanted to showcase how hearty and comforting a mushroom dish could be using minimum ingredients.
EXPLORE
By Jennifer Broadwater | October 8, 2012
Southworth reflects: I chose this particular dish because I love the smell of slow-cooking meat on a brisk fall day. The slow cooking breaks down the meat to make it melt in your mouth. And I just love blue cheese (Gorgonzola) with beef; the flavors burst in your mouth. The Calvados Sidecar pairs nicely with the meal, especially because of the fall-evoking apple flavor of the brandy. Cab Braised Short Rib Ingredients: Short Rib: •    4 pounds beef short ribs •    1 tablespoon fresh rosemary •    1 tablespoon fresh thyme •    1 tablespoon kosher salt •    1 tablespoon black salt •    ¼ cup vegetable oil •    1 750-milliliter cabernet sauvignon •    1 tablespoon butter •    1 tablespoon all-purpose flour Polenta: •    5 cups chicken stock •    1 ¾ cups polenta •    ¾ cup crumbled Gorgonzola •    ¿ cup heavy cream Gremolata: •    ¼ cup chopped parsley •    3 tablespoons grated lemon zest •    2 cloves garlic, minced •    2 tablespoons chopped rosemary •    2 tablespoons chopped thyme Directions: Mix rosemary, thyme, salt and pepper and sprinkle over ribs.
ENTERTAINMENT
By John Houser III, For The Baltimore Sun | September 18, 2012
Even though mushrooms are available year-round, I tend to crave them most in the fall. The look, feel, smell and flavor of mushrooms evoke chilly September walks through dusky forest trails. Purveyors at area farmers' markets often sell these foraged fungi in small baskets featuring one specific style of mushroom such as a morel of a lobster mushroom, but they also offer variety baskets; that's what this recipe is based on. These baskets typically contain three to four types of mushrooms and are a steal at around $12. For this recipe, I wanted to showcase how hearty and comforting a mushroom dish could be using minimum ingredients.
ENTERTAINMENT
By Julie Rothman, Special To The Baltimore Sun | January 17, 2012
Janet Brunner from St. Augustine, Fla., was looking for a no-bake recipe for lemon Jell-O cheesecake. Mercedes Shideler from Sebastopol, Calif. shared her recipe for lemon cheesecake that she hopes is the one that Brunner is looking for. This likely is the cheesecake many of us grew up with. Unlike the real deal, even a novice cook can make this and expect good results. With this recipe, you get all the delicious lemon cheesecake flavor without all the extra effort. It's light and tangy — and best of all, it is no-bake.
NEWS
By Julie Rothman and Julie Rothman,Special to The Baltimore Sun | October 21, 2009
Nadine Taylor of Ellicott City lost one of her favorite recipes for making grilled or roasted chicken gremolata. She took the recipe card with her to the grocery store and left it in her cart by mistake. She says she has been unable to re-create the chicken dish that was so well liked by her family and friends. Carol Anne Cassady of Bel Air e-mailed me a recipe she had from Gourmet magazine for lemon pepper chicken with thyme gremolata that she has used for years. A gremolata is a classic Italian garnish most commonly made with minced parsley or thyme, lemon peel and garlic.
NEWS
By Carol Mighton Haddix and Carol Mighton Haddix,Chicago Tribune | October 17, 2007
Pork roast is one of my fall favorites. The only problem? A pork roast takes time, which relegates it to weekend cooking. The next-best option for a weeknight meal is the smaller, lean pork tenderloin. It still offers the great flavor of pork, but takes only a fraction of the time to cook. I like to sear it quickly in a heavy skillet, then turn down the heat to finish the cooking. Brussels sprouts, another fine fall choice, make a good match to the pork and can be finished in the same skillet.
NEWS
By NEWSDAY | February 12, 2006
Salmon is easy to cook right. Because it is high in (healthy) fat, it can stand up to a little extra cooking without drying out. Cooked this way, the sealed ingredients form the sauce while the fish cooks. SALMON EN PAPILLOTE MAKES 4 SERVINGS 1 1 / 2 pounds salmon fillet, cut into 4 equal pieces 2 tablespoons lemon juice 1 tablespoon extra-virgin olive oil 3 / 4 teaspoon salt, divided 1 / 4 teaspoon black pepper, divided 1 tablespoon drained capers 1 teaspoon lemon zest 1 / 2 cup thinly sliced red onion 1 red pepper, cut into very thin strips 1 green pepper, cut into very thin strips 1 / 2 teaspoon dill Aluminum foil and cooking spray Preheat oven to 450 degrees.
FEATURES
By Karol V. Menzie | August 20, 1995
General Mills has entered the trendy arena of "speed-scratch" cooking with a new line of Betty Crocker Dinner Sensations. Speed-scratch products are prepared ingredients to which you add your own fresh ingredients for a meal that's ready in about half an hour. Some, like Dinner Sensations, are shelf-stable preparations; others, such as Pasta Accents from Green Giant, are frozen. There are four flavors in the Dinner Sensations line: Beef Stroganoff, Chicken Alfredo, Beef Teriyaki, and Sweet & Sour Chicken.
FEATURES
By Betty Rosbottom and Betty Rosbottom,LOS ANGELES TIMES SYNDICATE | September 6, 1998
At the beginning of the summer, I thought of creating a daiquiri cheesecake flavored with lime, lemon and rum. I reasoned that such a confection, though rich, would be a refreshing dessert for the warm-weather months because of its citrus accents.For one reason or another, I never got around to working on the recipe, and then, looking at the calendar the other day, I realized that summer was almost over. Labor Day - that official holiday that ends the summer season - was almost at hand. If I was going to devise this treat, now was the time.
FEATURES
By Annette Gooch and Annette Gooch,Universal Press Syndicate | November 22, 1998
Economical and lower in fat and sugar than most butter cakes or quick breads, this yeast-leavened coffeecake is topped with a lemon glaze. A useful tool for preparing the lemon zest for the cake, glaze and garnish is a citrus zester. Unlike a metal grater, a zester removes the colored portion of the peel but doesn't cut into the bitter white pith. The zest can be left whole or chopped.Cole Publishing GroupLemon CoffeecakeServes 8 to 102 packages active dry yeast1/4 cup 110-degree water1/3 cup sugar1/2 cup 100-degree milk3/4 teaspoon salt1/4 teaspoon ground nutmeg2 teaspoons finely chopped or grated lemon zest1 1/2 teaspoons vanilla extract2/3 cup butter, softened4 cups unbleached flour4 eggslemon zest, for garnishSprinkle yeast over the water in large bowl of electric mixer.
FEATURES
By Betty Rosbottom HTC and Betty Rosbottom HTC,LOS ANGELES TIMES SYNDICATE | October 18, 1998
This is the season when our friends and family all love to come for a visit. At no other time of the year is the scenery in New England quite so splendid as during fall, with its colorful foliage. From September to November, our calendar is marked with dates when friends will arrive. So far this autumn, we have had guests on two separate weekends, given two dinner parties and invited many out-of-towners "just passing through" to have appetizers and drinks with us.This rush of fall entertaining has meant that I have spent extra time in the kitchen.
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