Lemon-Lime: It’s Summertime!

To celebrate Labor Day (the unofficial end of summer) we decided to have a summery, citrus themed dinner. While none of us actually used lemons green cousin, lime, we had some truly delicious dishes that came together to make a wonderful dinner. We used lemons as components of dressings or dips and the main ingredient in a super tasty lemon cake. As the summer winds down, why not make a dinner featuring lemon and/or lime. While they don’t have to be the primary ingredient, a little splash can give a dish just the kick it needs 🙂 Need inspiration? Check out the dishes we made and try them out for yourselves!

Veggies & Lemon-Thyme Dip:

Ingredients:

  • 1 cup sour cream
  • 1/2 cup light mayonnaise
  • 1 tsp. lemon zest
  • 2-3 tbsp. lemon juice
  • 1 tbsp. chopped thyme leaves
  • Salt
  • Pepper
  • Veggies

Directions:

  1. In a small bowl, combine sour cream, mayonnaise, lemon zest and juice, and thyme; season with salt and pepper. Transfer to a serving dish and garnish with more thyme.
  2. Get some veggies, and dip away!

Turkey Meatballs with Lemon-Cumin Yogurt:

Ingredients:

Meatballs:

  • 1 lb. ground turkey
  • 1/4 cup finely chopped white onion
  • 1 tbsp. chopped cilantro
  • 1 garlic clove, minced
  • 1 tsp. ground coriander
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/4 tsp. black pepper

Yogurt:

  • 7 oz. yogurt
  • 2 tsp. chopped cilantro
  • Zest of 1 lemon
  • 1 tsp. cumin

Directions:

  1. Preheat oven to 375°.
  2. Combine the meatball ingredients in a bowl and mix well with your hands.
  3. Form into meatballs (about 30) and place on a baking sheet. Bake for about 15 minutes, until the meat is cooked.
  4. While meatballs are cooking, combine yogurt ingredients in a bowl, adding some salt and pepper to taste. Mix well & serve with meatballs.

Turkey Meatballs

Quinoa Salad with Lemon Dressing: 

Ingredients:

Dressing: 

  • 1/3 cup lemon juice
  • 2/3 cup olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • Pinch of sugar

Salad: 

  • 1 1/2 cups quinoa; rinsed & drained
  • 1/2 cup tomatoes, diced
  • 1/2 cup yellow bell pepper, diced
  • 1 jalapeño (seeds removed), minced
  • 1 bunch scallions, finely chopped
  • 4 tbsp. cilantro, chopped
  • 2 tbsp. mint, chopped
  • Salt & pepper, to taste

Directions:

  1. In a jar/tupperware with a lid, combine lemon juice and olive oil with cumin, salt and sugar. Shake well so the ingredients blend together.
  2. Bring 3 cups of water to boil in a medium saucepan. Add the quinoa and pinch of salt. Turn down heat, cover pan with lid, and simmer 12-15 minutes, until the liquid is absorbed. Set aside to cool.
  3. In a large bowl, toss cooled quinoa with prepared vegetables, chopped herbs, and dressing. Season to taste with salt and pepper.

Quinoa Salad with Lemon Dressing

Blueberry Lemon Bread: 

Ingredients:

Bread:

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 1 lemon, juiced
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup milk
  • 2 tbsp. lemon zest
  • 1 cup fresh blueberries

Glaze:

  • 2 tbsp. lemon juice
  • 1/4 cup sugar

Directions:

  1. Preheat oven to 350°. Grease & flour an 8×4 inch bread pan.
  2. In a medium bowl, mix together flour, baking powder, and salt and set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, and beat well. Mix in the juice from 1 lemon. Add the flour mixture and mix, alternating with the milk. Fold in the lemon zest and blueberries. Pour into the prepared bread pan.
  4. Bake for 60-70 minutes, or until toothpick inserted in bread comes out clean.
  5. For the glaze, combine lemon juice and sugar; drizzle over bread while still warm.

Blueberry Lemon Bread

Blueberry Lemon Bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lemon Cake: 

Ingredients:

Cake: 

  • 1 cup butter, at room temperature, plus more for pans
  • 2 1/2 cups all-purpose flour, plus more for pans
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tbsp. lemon zest
  • 2 cups sugar
  • 2 large eggs, plus 3 large egg yolks
  • 1/4 cup, plus 2 tbsp. lemon juice
  • 1 cup low-fat buttermilk
  • 1 lemon, thinly sliced & seeded

Frosting: 

  • 3 large egg whites
  • 3/4 cup sugar
  • Pinch of salt
  • 1/3 cup water
  • 2 tbsp. lemon juice

Directions:

Cake: 

  1. Preheat oven to 350°. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
  2. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
  3. Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32-35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
  4. While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
  5. Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely. Prepare frosting (see below). Frost cooled cakes and top with candied lemon slices.

Frosting: 

  1. In a heatproof bowl set over (not in) a saucepan of simmering water, combine egg whites, sugar, salt, and water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant-read thermometer), 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add lemon juice, and beat just until combined. Use immediately.

Lemon Cake

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