FoodAskew » lemon juice

Roasted Bone Marrow

Trish — Mon, 30 Nov 2009 19:00:27 +0000

a few veal or beef marrow bones		parsley
shallots		lemon
extra virgin olive oil		coarse sea salt
pepper		bread

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste. Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

Crab Cocktail

Trish — Tue, 10 Feb 2009 19:00:51 +0000

Submitted by The Crab Place
Serves 4

1 lb. lump crab meat		2 large cucumbers, diced
1 tbsp lemon juice		¼ tsp salt
¼ tsp paprika		¼ tsp tarragon
2 tsp parsley flakes		1 c. sour cream

1. Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
2. Add sour cream to the mixture.
3. Mix well; refrigerate for 20 minutes or until chilled.
4. Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.

Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.

Francine’s Famous Salad Dressing

Trish — Sun, 07 Sep 2008 19:00:54 +0000

Submitted by Tyler Patton

1 egg yolk		1 tsp dijon mustard
2/3 c. canola oil		1/3 c. wine vinegar
garlic, pressed		salt & pepper
lemon juice		Parmesan cheese
Knorr Aromate seasoning (a dash)		Knorr Maggi seasoning (a dash)

Mix all ingredients & blend into your salad just before serving.

Food Art Friday for August 29th

Trish — Fri, 29 Aug 2008 19:00:49 +0000

Images from WarNet.ws

Submit your food art or found food art photos to info@foodaskew.net!

Smoked Salmon Mousse

Trish — Sun, 30 Mar 2008 06:26:05 +0000

Submitted by Carli

12 oz. Smoked Salmon		8 oz. cream cheese
1/3 c. finely chopped onion		1 clove minced garlic
2 tbsp sour cream		3 tbsp melted butter
1 tbsp lemon juice		Dash of Tabasco sauce

Process all ingredients in a food processor until smooth mousse. Chill until serving.

Grand Cranberry Sauce

Trish — Sun, 30 Mar 2008 05:23:02 +0000

Submitted by Benji the Hunted

1lb. fresh cranberries (frozen okay)		1 c. sugar
½ c. orange juice (pulp is good)		½ c. lemon juice
½ c. Grand Marnier		zest of whole orange

Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.

Hamantaschen

Trish — Sun, 30 Mar 2008 03:30:52 +0000

Submitted by JamiSings
Dough Ingredients:

3 c. flour		½ c. almonds, finely ground
1½ tsp baking powder		¼ tsp salt
½ c. sugar		Zest of one lemon
½ lb. unsalted butter or margarine		1 egg
2 tbsp cold water		1 tbsp lemon juice
1 egg white, beaten

Poppy Seed Filling Ingredients:

4 oz. poppy seeds		½ c. milk
1 tbs unsalted butter or margarine		¼ c. seedless raisins, plumped
¼ c. toasted walnuts, pecans, or almonds		1 tbsp honey
½ tsp vanilla extract

1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.

Chocolate Cake

Trish — Sun, 30 Mar 2008 02:57:09 +0000

Submitted by *Vilification*
Cake Mix:

6 oz. butter		6 oz. fine sugar
6 oz. self-rising flour		3 eggs
1 tbsp Cadbury’s drinking chocolate (any hot chocolate power, for ordinary use with milk)

Topping:

500g block of Cadbury’s dairy milk or any good chocolate.

Filling:

8 oz. Icing Sugar		4 oz. butter
Squirt of lemon juice		2 tsp hot chocolate powder

1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!

Pound Cake

Trish — Sun, 30 Mar 2008 02:31:42 +0000

Submitted by Foghorn Leghorn

6 eggs		3 c. sugar
8 oz. Philadelphia cream cheese		3 c. flour
1 tsp vanilla		3 sticks salted butter
½ c. powdered sugar		2 tbsp concentrated lemon juice

1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
2. Add sugar to mixture. Then add flour & eggs alternately.
3. Add vanila.
4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.

Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.

Bad but Delicious Honey Butter Chicken

Trish — Sat, 29 Mar 2008 21:59:26 +0000

Submitted by jennifer_ann7

½ c. flour		1 tsp salt
1 tsp paprika		¼ c. margarine or butter
1-2 lb boneless/skinless chicken breasts, cut into chunks		1/8 c. honey
1/8 c. butter		1/8 c. lemon juice

1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.