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| Thursday, March 31, 2005
LemonsCooking 101By Paul Robertson / Staff writer
When life gives you lemons, make lemonade. But many people treat lemons
like spices to add flavor to extravagant dishes. Have you ever seen some
tilapia steaming on a plate next to a lemon wedge? The lemon is the backdrop of the dish; its sole purpose is none other
than to be squeezed over the fish. Sometimes lemons are used with parsley
leaves to create garnishes for lavish entrees at four-star restaurants.
And what do people say when they bite straight into a lemon? Its
sour. When will this citrus fruit get the respect that it deserves? To counteract the lemons bitter taste, candy companies have made
lemon-flavored sweets. Think of lemon suckers, Lemonheads, and lemon chewing
gum. Its all synthetic lemon imitation. These candies may taste
good, but they dont truly represent everything that the lemon has
to offer. Here are some fantastic recipes that use lemons like they were
meant to be used. Lemon BiscuitsIngredients: Grease a couple of baking trays and preheat oven to 170 C. Cream the butter, sugar and lemon rind until light and fluffy. Add the
egg and lemon juice gradually, beating well between each addition. Mix
in the sieved flour and baking powder and add enough milk to form a dough. Roll out dough on a lightly floured board to biscuit thickness and cut
into rounds. Place on baking sheet and bake for about 20 minutes until
pale golden brown. Leave to cool on wire rack then dust with icing sugar. LemonadeIngredients: In a large pitcher, combine the lemon juice, concentrated fruit sweetener,
and cold water. Stir until thoroughly mixed. More lemon juice can be added
to taste. Refrigerate the mixture for 1 hour, or until chilled. Pour the
lemonade into tall ice-filled glasses, garnish with the mint, and serve
immediately. Serves 4. * Available in health food stores. |
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