emily dogmommy coworker gave me an enormous cooler full of lemons from his tree so I'm trying to bake/drink through them but also my stand mixer is out of sorts and the parts come next Wednesday. I am gonna get so buff / I really miss my mixer
tell me ur favorite lemon-forward recipe especially if it uses like a cup of lemon juice and not a weeny sad "juice of half a lemon"
ps regularly being overwhelmed with too much citrus is such a California thing and I'm still not used to it
pps look at the size of this fucking lemon, California is also apparently not used to getting rained on
one thing I like doing is cutting up a bunch of lemon wheels and drying them on the oven, keeps forever and makes very chic cocktail garnish
Sensible Crone@nasamuffin do you do anything to the slices before putting them in the oven?
@susiemagoo not really? It works best on parchment or silpat, and you probably wanna flip em over after a while. oven super low, so it also takes.....a long time
@susiemagoo I guess you could dab em off with a paper towel and it'd go faster, but if you don't dab I would expect there to be even more yummy lemon scent/flavor coming off of them once they're done
@nasamuffin I’m going to try this. A blood orange, too. 😀 thanks for the inspiration!
@nasamuffin I don’t put anything in the oven without parchment!! This sounds so delightful.
@susiemagoo following so I can see how they come out for you 🤩
@nasamuffin will report!
St Woke of Pronouns@nasamuffin Preserved lemons are so so good.
https://www.seriouseats.com/how-to-make-preserved-lemons?print
just make sure it's kosher salt or else they'll turn a real unappetising shade of blue!
@glencoe that sounds cool like blue raspberry, totally a real flavor
@glencoe anyway I heard samin talking about these on her podcast a few years ago, ill totally try these!!!
@nasamuffin bonus it's also extremely low effort and keeps for SO LONG so if you have shitloads of them to get through this will be a good way of lessening the workload.
@glencoe that's what I'm talking about
@nasamuffin Try a bottle of Irn-Bru (Scotland's other national drink). It tastes of nothing in nature, like drinking electricity and we love the stuff!
Pi Fisher@nasamuffin Flour (the bakery around here) has a cookbook with their lemon square recipe. But if you only want to use up a single cup of lemon juice, you might not want this recipe.
I'll look to see if they've posted the recipe online anywhere.
@nasamuffin Barnes & Noble sells an ebook of the cookbook. https://www.barnesandnoble.com/w/flour-joanne-chang/1136590625
Flour: A Baker's Collection of Spectacular Recipes|eBook
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and...
Never@nasamuffin https://www.thekitchn.com/recipe-lemon-sesame-muffins-breakfast-recipes-from-the-kitchn-19089
These are nice. I am always searching for lemon flavoured things that actually really taste of lemons. These for the bill and you can deffo add more than the recipe calls for.
The Most Lemony of Lemon Muffins
Late one summer, when I was about 12 years old, my mother packed us all up in the van and took us to a small local fair. At this point there were six of us kids (or was it seven?) and any excuse to get out of the house was a good one. But my mom had a mission — she wasn’t just going to drag us out to a county fair. She was entering a baking contest. She wrapped up a couple loaves of intensely lemony quick bread, drizzled with lemon syrup and sprinkled generously with zest.