lemon juice – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 09 Aug 2022 19:46:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 lemon juice – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Tzatziki https://aubreyabouttown.com/recipe/tzatziki/ https://aubreyabouttown.com/recipe/tzatziki/#respond Fri, 08 Jan 2021 11:42:23 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3465 Originating in Turkey during the Ottoman Empire, tzatziki, a cucumber-yogurt dip has become a traditional favorite in Greece, and throughout Southeastern Europe, and the Middle East.

  • Grating English (seedless) cucumber
  • Squeezing liquid from grated cucumber
Tzatziki
Incredibly zesty, tzatziki is traditionally served as a dip for pita & flatbreads, chips & crudités, sandwiches, and with roast lamb, and on fish & steamed vegetables.
Ingredients
Instructions
  1. Against a box grater, grate cucumber into a bowl.
  2. With clean hands, strongly squeeze shredded cucumber to release all the liquid. Place pressed cucumber into a medium-sized bowl. Discard (or drink) cucumber juice.
  3. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to the shredded cucumber.
  4. To the cucumber-garlic mixture, mix in Greek yogurt, minced (or dried) dill, lemon juice, olive oil, and ground white pepper.
  5. Taste, and adjust salt if necessary.
  6. Refrigerate at least 1 hour before serving.
]]> https://aubreyabouttown.com/recipe/tzatziki/feed/ 0 3465 Tabbouleh https://aubreyabouttown.com/recipe/tabbouleh/ https://aubreyabouttown.com/recipe/tabbouleh/#respond Fri, 08 Jan 2021 10:43:43 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3444 This classic Lebanese parsley & bulgar salad has been enjoyed throughout the Middle East since the Middle Ages. With its refreshing and zesty taste, it remains a favorite today, and is now enjoyed around the world. 

  • Soaking bulgar, Minced vegetables
  • Making a garlic & salt paste
Tabbouleh
Tabbouleh is the perfect accompaniment to richly seasoned & grilled meats, like lamb, mutton, kefte (kofta) and chicken. Or as a side to your favorite sandwich. Add bay shrimp or crabmeat for an outstanding stand alone seafood salad (see Notes below.)
Servings12 servings
Prep Time15 mins
Cook Time35 mins
Passive Time1 hour
Ingredients
Instructions
To Prepare Tabbouleh
  1. Boil 6 cups water with 1 tsp sea salt.
  2. While the salted water comes to a boil, rinse red bulgar with cold water 5 times, or until water runs clear. To rinse, place bulgar in a medium-sized bowl, place under faucet, and cover with water, stir bulgar through water, slowly pour water out, leaving bulgar at the bottom of the bowl, repeat 4 more times, or until water runs clear. Leave rinsed bulgar in bowl, set aside until the water has come to a boil.
  3. Pour boiling water over rinsed bulgar, stir to distribute, cover bowl with a plate or plastic wrap, and let sit 35 minutes.
  4. In the meantime, prepare the Tabbouleh Dressing, and prep the vegetables - dice the cucumber, tomato, and onion, and slice the scallions. Add to a large bowl, and set aside.
  5. In the bowl of a food processor, pulse the curly-leaf parsley and fresh mint for 30 seconds to a semi-course mince, add to the diced vegetables, toss with Tabbouleh Dressing.
  6. Strain cooked bulgar through a fine sieve, pressing with clean hands or a large wooden spoon, add strained bulgar to the parsley-vegetable mixture. Toss well to distribute.
  7. Cover tabbouleh with plastic wrap, and refrigerate for at least 1 hour (up to 24 hours) to marinate. Serve chilled or room temperature.
Prepare Tabbouleh Dressing
  1. Peel and chop 2 cloves of garlic, top with 1/2 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste, add to a small bowl. Mix in lemon juice, olive oil, and ground black pepper, mix well.
  2. Pour over prepared vegetables as stated in Step 5 in the Prepare Tabbouleh instructions above.
Recipe Notes

Red Bulgar (burghul) is made from the cracked parboiled groats of durum wheat, and is often used in Middle Eastern cuisine, and can be found in Middle Eastern markets, specialty stores, and online. I use Ziyad brand ‘Red Burghul Medium #2’. You may find it HERE.


Tabbouleh Seafood Salad

For a delicious seafood salad:

Prepare Tabbouleh recipe above.

Fold in 2 large cubed (and slightly firm) avocados, 1/2 lb. tiny cooked bay shrimps, 1/2 lb. cooked lump crabmeat, 1/3 lb. cooked & shelled mussels. (All available at the fish counter), toss and serve over whole butter or iceberg lettuce leaves. Serves 12.

]]> https://aubreyabouttown.com/recipe/tabbouleh/feed/ 0 3444 Classic Cheesecake with Sour Cream-Cheese Topping https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/ https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/#respond Tue, 17 Nov 2020 20:14:39 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2984 The best cheesecake you’ll ever taste, trust. Perfect balance of tangy & sweet, and creamy all-the-way through.

Classic Cheesecake
Servings10 slices
Prep Time15 mins
Cook Time35 mins
Passive Time8 hours
Ingredients
Graham Cracker Crust
Cheesecake Batter
Sour Cream-Cheese Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, and sugar. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and evenly press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely (about 25 mins).
  11. Prepare Cheesecake Batter.
To Prepare Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix sour cream, lemon juice (add zest of 1 lemon if a more bright and citrusy cake is preferred), flour, cornstarch, and salt into cream cheese mixture, continue to beat with mixer until smooth, and no lumps of flour or corn starch remain - being sure to scrape the sides of the bowl with a rubber spatula.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place pan with the prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, using an off-set spatula to evenly spread out filling in necessary.
  7. Place on your oven’s center rack, and bake for 30-35 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled. And will help prevent a crack from forming.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar. This step will “ripen” the cheesecake, giving it that signature ‘tanginess’.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. With an off-set spatula, evenly spread Sour Cream-Cheese Topping over the top of the cheesecake.
  12. Refrigerate 2 hours longer.
  13. Serves 10.
To Prepare Sour Cream-Cheese Topping
  1. Beat cream cheese, sugar, sour cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the top of the cheesecake, refrigerate at least two hours to set.
]]> https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/feed/ 0 2984 Summer Sides: Deviled Potato-Scallion Salad https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/ https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/#respond Fri, 15 May 2020 09:32:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2152

Deviled Potato-Scallion Salad
Servings12 servings
Prep Time30 mins
Cook Time20 mins
Passive Time2 hours
Ingredients
Salad Dressing
Instructions
  1. In a large pot, cover cubed potatoes and eggs with cold water and 1 tablespoon kosher salt.
  2. On medium-high heat, bring to a boil. Boil 8 minutes, or until potato can be cut with a fork, but not easily mashed.
  3. Immediately strain in colander, then plunge in ice water to halt cooking (the eggs will be hard-boiled in the time it takes to cook the potatoes).
  4. Strain well of excess water, allow to cool completely, transfer to a large bowl.
  5. Peel and chop hard boiled eggs, add to potatoes, add celery, roasted peppers, pickles, carrots, bacon, and scallions.
  6. Refrigerate until chilled (about 1 hour). Serve chilled.
Prepare Dressing & Dress Salad
  1. In a medium bowl, combine, mayonnaise, sour cream, lemon juice, Dijon, ground mustard, dehydrated chives, 1 teaspoon kosher salt, and ground black pepper, blend well.
  2. Pour dressing over chilled potato mixture, toss well to combine.
  3. Refrigerate at least 3 hours or for better results, overnight before serving. Serve chilled
]]> https://aubreyabouttown.com/recipe/summer-sides-deviled-potato-scallion-salad/feed/ 0 2152 Lemon-Poppyseed Cake with Vanilla Bean Cream Cheese Frosting https://aubreyabouttown.com/recipe/lemon-poppyseed-cake-with-cream-cheese-frosting/ https://aubreyabouttown.com/recipe/lemon-poppyseed-cake-with-cream-cheese-frosting/#respond Thu, 14 May 2020 11:57:34 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2086

Lemon-Poppyseed Cake with Cream Cheese Frosting
Servings10 slices
Prep Time25 mins
Cook Time30 mins
Passive Time2 hours
Ingredients
Lemon-Poppyseed Cake
Simple Syrup
Vanilla Bean Cream Cheese Frosting
Instructions
Prepare Lemon-Poppyseed Cake
  1. Pre-heat oven to 350 degrees fahrenheit.
  2. Grease bottom & sides of two 9-inch round cake pans. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, sift together, cake flour, baking powder, baking soda, and salt. Whisk to combine.
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, sugar, and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in canola oil.
  6. Mix in one egg and a time, mixing well after each addition.
  7. In a small bowl, mix together buttermilk, lemon juice, vanilla extract, and lemon extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined.
  10. Add another 1/3 of the flour mixture and mix just until combined. Mix in remaining 1/2 of the buttermilk mixture and finish by mixing in the last 1/3 of the flour mixture.
  11. Fold in poppyseeds.
  12. Scrape sides and bottom with a rubber spatula and gently fold until batter is evenly
  13. incorporated.
  14. Evenly divide batter between two prepared cake pans. Spread into an even layer.
  15. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 minutes.
  16. Remove from oven let cool in pan 20 minutes.
  17. Invert cakes onto wire racks, cool completely.
Prepare Lemon Syrup
  1. In a small saucepan, heat water and sugar to dissolve sugar.
  2. Remove from heat and stir in limoncello (or lemon juice).
  3. Let cool.
Prepare Vanilla Bean Cream Cheese Frosting
  1. In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until light and fluffy.
  2. Beat in heavy cream and vanilla bean paste.
  3. Sift in confectioners sugar, mix on low to incorporate sugar.
  4. Beat until fluffy. Set aside.
Assemble the Cake:
  1. Poke 15 holes in each cake layer, brush each layer with 1/4 cup lemon syrup.
  2. Gently peel-off parchment round from one cake layer.
  3. Place cake layer upright on to a 9-inch cardboard cake round.
  4. Spread a generous layer of frosting on top of bottom cake layer, spreading to the edges.
  5. Place top layer top-side down onto first frosted layer, gently peel-off parchment round.
  6. Put a large dollop of frosting into top of cake, spreading it all the way to the edge. Spread frosting on sides of cake in an upward fashion to meet the frosted top.
  7. Using an offset spatula, spread frosting evenly and smooth.
  8. Holding frosted cake from the bottom, gently press in poppyseeds around sides of cake.
  9. Garnish top of cake with a sugar pastillage poppy flower (see notes below). Refrigerate 1 hour to set. Serves 10.
Recipe Notes

My friend, Michelle Capogreco in New York sells the red sugar pastillage poppy seen in photo, as well as other flowers, and custom designs on her Etsy store, Sweetpea Sugar Art

]]> https://aubreyabouttown.com/recipe/lemon-poppyseed-cake-with-cream-cheese-frosting/feed/ 0 2086 Cinco de Mayo: Margaritas https://aubreyabouttown.com/recipe/margaritas/ https://aubreyabouttown.com/recipe/margaritas/#respond Tue, 05 May 2020 22:36:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=1853

Margarita
Servings1 glass
Prep Time1 min.
Ingredients
Sour Mix
Instructions
Margarita
  1. In a shaker, add ice, tequila, Cointreau, and sour mix.
  2. Shake or stir to chill. Pour into a margarita coupe or rocks glass.
  3. Garnish with lime wedge.
Sour Mix
  1. In a small saucepan, bring water and superfine sugar just to a simmer. Sugar should be dissolved. Remove from heat.
  2. Stir in lemon and lime juices.
  3. Strain through a fine strainer to remove any large pulp or seeds.
  4. Pour into a storage bottle. Keep refrigerated.
  5. Keeps for 2 weeks.
]]> https://aubreyabouttown.com/recipe/margaritas/feed/ 0 1853 Classic Hummus https://aubreyabouttown.com/recipe/classic-hummus/ https://aubreyabouttown.com/recipe/classic-hummus/#respond Sat, 18 May 2019 01:43:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2271
  • Reducing canning brine
  • Grind to a smooth consistency
Classic Hummus
This classic Middle-Eastern dip & condiment.
Ingredients
Instructions
  1. Open cans of garbanzo beans, drain and discard liquids from one, reserve the other.
  2. Add garbanzo beans and reserved liquid to a small saucepan, bring to a simmer.
  3. Stirring occasionally, simmer until liquids has evaporated. Remove from heat.
  4. In the bowl of a food processor (or blender) add garbanzo beans, lemon juice, 1/3 cup of the olive oil, tahini, and salt.
  5. Process to combine. With the food processor running, slowly stream in the remaining 1/3 cup olive, process until smooth. With a rubber spatula, scrape down sides of bowl (or blender). Continue to process until silky-smooth in texture.
  6. Transfer to a serving bowl or storage container, drizzle top with 1 tbsp olive oil, dust with smoked paprika.
  7. Let cool completely. Serve with fresh pita bread or as a dip for crudités.
]]> https://aubreyabouttown.com/recipe/classic-hummus/feed/ 0 2271