I have an bearing abundant lemon tree that is not of the very sweet
Meyer sort. I will be making go-alongs to take to family Easter
dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
there a brining method by which I may soak to sweeten lemon segments
so as to include them? Perhaps I could peel, slice and fry them in a
brown sugar glaze before cooling to include them? Any sweetening
advice or other ideas for for using just the lemons, or including them
in a fresh fruit asortment?
In appreciation, Picky

"PickyJaz" > wrote in message
...
>I have an bearing abundant lemon tree that is not of the very sweet
> Meyer sort. I will be making go-alongs to take to family Easter
> dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
> there a brining method by which I may soak to sweeten lemon segments
> so as to include them? Perhaps I could peel, slice and fry them in a
> brown sugar glaze before cooling to include them? Any sweetening
> advice or other ideas for for using just the lemons, or including them
> in a fresh fruit asortment?
> In appreciation, Picky

Squeeze them all over the other fruit to keep it from browning, before you
make the salad. I recommend using a yogurt, honey, and lemon juice dressing
on orange segments (mandarin are best) white seedless grapes, bananas and
apples. Maybe some chopped nuts as a garnish.

Cut up the fruit, squeeze the lemons all over it, mix the yogurt, honey and
lemon to taste and mix it all up. I have made this for years and people
always like it more than I expect. You may add other fruits, of course.
Blueberries and canteloupe add nice flavors and colors.

In article
>,
PickyJaz > wrote:

> I have an bearing abundant lemon tree that is not of the very sweet
> Meyer sort. I will be making go-alongs to take to family Easter
> dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
> there a brining method by which I may soak to sweeten lemon segments
> so as to include them? Perhaps I could peel, slice and fry them in a
> brown sugar glaze before cooling to include them? Any sweetening
> advice or other ideas for for using just the lemons, or including them
> in a fresh fruit asortment?
> In appreciation, Picky


Hoo-dawgie! I can hardly wait to see the responses to this, Picks.
Personally, I don't think you're going to sweeten anything but the
outside of the lemon by frying them in a sugar glaze; the juice is
within each little walled "bubble" and every time one breaks, it's going
to taste sour. But maybe I'm wrong.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 5, 2:50*pm, PickyJaz > wrote:
> I have an bearing abundant lemon tree that is not of the very sweet
> Meyer sort. *I will be making go-alongs to take to family Easter
> dinner and I wanted to plan for a multi-fruit salad sort of dish, *Is
> there a brining method by which I may soak to sweeten lemon segments
> so as to include them? *Perhaps I could peel, slice and fry them in a
> brown sugar glaze before cooling to include them? *Any sweetening
> advice or other ideas for for using just the lemons, or including them
> in a fresh fruit asortment?
> In appreciation, Picky

I would

a. scrub, then use a peeler and remove all that nice skin, dry it
and grindit for your own dried lemon peel. Priced a jar of this stuff
lately?

b. squeeze for juice, freeze in small one ounce amounts and think of
the money you can save for not having to buy bottled or out-of-season
lemons.

c. look for recipes which call for a lot of lemon juice.

On Sun, 5 Apr 2009 11:50:10 -0700 (PDT), PickyJaz >
wrote:

>I have an bearing abundant lemon tree that is not of the very sweet
>Meyer sort. I will be making go-alongs to take to family Easter
>dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
>there a brining method by which I may soak to sweeten lemon segments
>so as to include them? Perhaps I could peel, slice and fry them in a
>brown sugar glaze before cooling to include them? Any sweetening
>advice or other ideas for for using just the lemons, or including them
>in a fresh fruit asortment?
>In appreciation, Picky

That is a good thought Picky, but I don't think it will work. The
minute the lemon is bit into it will be sour. Give it a try and see,
it's not like you have a lack of lemons to experiment with.

Fruit salads benefit from a bit of lemon squeezed over the fruit. If
you want to use the lemons, how about using a glass bowl for the fruit
salad, then line the bowl with very thinly sliced lemon rounds before
putting the fruit salad in.
You could also make lemon twists from the thin slices to top the salad
with.

If there will be kids at the Easter dinner, take whole lemons and cut
a deep X into the side. Stuff a peppermint candy inside and give to
the kids to suck on, that's usually a hit with the kids.

What ever you do have fun at the dinner.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

On Sun 05 Apr 2009 01:49:25p, koko told us...

> On Sun, 5 Apr 2009 11:50:10 -0700 (PDT), PickyJaz >
> wrote:
>
>>I have an bearing abundant lemon tree that is not of the very sweet
>>Meyer sort. I will be making go-alongs to take to family Easter
>>dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
>>there a brining method by which I may soak to sweeten lemon segments
>>so as to include them? Perhaps I could peel, slice and fry them in a
>>brown sugar glaze before cooling to include them? Any sweetening
>>advice or other ideas for for using just the lemons, or including them
>>in a fresh fruit asortment?
>>In appreciation, Picky
>
> That is a good thought Picky, but I don't think it will work. The
> minute the lemon is bit into it will be sour. Give it a try and see,
> it's not like you have a lack of lemons to experiment with.
>
> Fruit salads benefit from a bit of lemon squeezed over the fruit. If
> you want to use the lemons, how about using a glass bowl for the fruit
> salad, then line the bowl with very thinly sliced lemon rounds before
> putting the fruit salad in.
> You could also make lemon twists from the thin slices to top the salad
> with.
>
> If there will be kids at the Easter dinner, take whole lemons and cut
> a deep X into the side. Stuff a peppermint candy inside and give to
> the kids to suck on, that's usually a hit with the kids.
>
> What ever you do have fun at the dinner.
>
> koko
> --

You might be able to candy thick slices of the lemons, where the sugar will
penetrate the flesh. These could be added just before serving. Some
marmalades contain a good bit of the lemon flesh and are quite sweet.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Sun, 05 Apr 2009 14:41:08 -0500, Melba's Jammin'
> wrote:

>In article
>,
> PickyJaz > wrote:
>
>> I have an bearing abundant lemon tree that is not of the very sweet
>> Meyer sort. I will be making go-alongs to take to family Easter
>> dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
>> there a brining method by which I may soak to sweeten lemon segments
>> so as to include them? Perhaps I could peel, slice and fry them in a
>> brown sugar glaze before cooling to include them? Any sweetening
>> advice or other ideas for for using just the lemons, or including them
>> in a fresh fruit asortment?
>> In appreciation, Picky
>
>
>Hoo-dawgie! I can hardly wait to see the responses to this, Picks.
>Personally, I don't think you're going to sweeten anything but the
>outside of the lemon by frying them in a sugar glaze; the juice is
>within each little walled "bubble" and every time one breaks, it's going
>to taste sour. But maybe I'm wrong.

I could barely understand what the OP was trying to ask, so I didn't
bother replying. My opinion was - juice the lemons and candy the peel
- which doesn't mean frying them in sugar.


http://www.vinetreeorchards.com/recipecandypeel.htm

this one is candied lemon zest and is used in ice cream
http://www.epicurious.com/recipes/fo...n-Peels-232352


Candied Lemon Peels
Epicurious | 2005

by Gabrielle Carbone
The Bent Spoon, Princeton, NJ

Editor's note: This recipe is adapted from Gabrielle Carbone,
co-proprietor of The Bent Spoon ice cream parlor in Princeton, New
Jersey.

Yield: Makes about 2 tablespoons

ingredients
1 organic lemon, washed well
2 1/2 cups sugar
preparation

Use a vegetable peeler to remove the peel from the lemon in vertical
strips. Try to remove only the yellow zest, avoiding as much of the
white pith as possible. Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups cold water. Bring
to a boil, then drain off the water. Again add 2 cups cold water,
bring to a boil, and drain. Repeat the process a third time, then
remove the peels from the pan and set aside.

Measure 2 cups of the sugar into the pan and add 1 cup water, whisking
until the sugar dissolves. Add the peels and bring to a boil over
medium heat. Reduce the heat to medium-low and simmer, uncovered,
until the peels are tender and translucent, 10 to 15 minutes. Drain
the peels and let cool.

Measure the remaining 1/2 cup sugar into a medium bowl and add the
peels. Toss to coat. Using a fork or your fingers, remove the peels
one at time, gently shaking each to remove excess sugar. Store in an
airtight container. The peels will keep for several weeks.


Use a vegetable peeler to remove the peel from the lemon in vertical
strips. Try to remove only the yellow zest, avoiding as much of the
white pith as possible. Save the lemon for another use.

In a small saucepan, combine the peels with 2 cups cold water. Bring
to a boil, then drain off the water. Again add 2 cups cold water,
bring to a boil, and drain. Repeat the process a third time, then
remove the peels from the pan and set aside.

Measure 2 cups of the sugar into the pan and add 1 cup water, whisking
until the sugar dissolves. Add the peels and bring to a boil over
medium heat. Reduce the heat to medium-low and simmer, uncovered,
until the peels are tender and translucent, 10 to 15 minutes. Drain
the peels and let cool.

Measure the remaining 1/2 cup sugar into a medium bowl and add the
peels. Toss to coat. Using a fork or your fingers, remove the peels
one at time, gently shaking each to remove excess sugar. Store in an
airtight container. The peels will keep for several weeks.


Epicurious.com © CondéNet, Inc. All rights reserved.

here's the lemon ice cream
http://www.epicurious.com/recipes/fo...on-Peel-232351

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
koko > wrote:

> If there will be kids at the Easter dinner, take whole lemons and cut
> a deep X into the side. Stuff a peppermint candy inside and give to
> the kids to suck on, that's usually a hit with the kids.

Huh!! I always thought that was done with oranges, not lemons, Koko.
Learn something new ever' day.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - updated 3-30-2009
"What you say about someone else says more
about you than it does about the other person."

On Sun, 05 Apr 2009 18:43:35 -0500, Melba's Jammin'
> wrote:

>In article >,
> koko > wrote:
>
>> If there will be kids at the Easter dinner, take whole lemons and cut
>> a deep X into the side. Stuff a peppermint candy inside and give to
>> the kids to suck on, that's usually a hit with the kids.
>
>Huh!! I always thought that was done with oranges, not lemons, Koko.
>Learn something new ever' day.

It's a great sweet sour treat. At Christmas we use candy canes.
We put saladitos, dried, salted, extreamly tart plums in oranges.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

Thank you all, I now know what I will be doing for the Easter fruit
salad. I'd already planned on using a light lemon coat over the
fruits to keep them from browing. I've already dried enough lemon
zest this year to last well past next season. But I've not candied
any for a sprinkle-use as toppings. so that will be fun to try out.

I have some 3-ince deep, clear glass bowls that are deep enough to
completely line with lemon slices for both the fresh fruit, and also
for a lemon-lined big surprise for daughter. She rarely makes it in
fear she'll eat it all in one sitting, but she absolutely loves lime
jello with pineapple chunks in it.

Yay! No more fretting on what lemons may be joined with for Easter,
and youngest gran will also have the huge bag of them she counts on
each time I see her so she can make the family's lemonade.

Thanks so, Picks

>> That is a good thought Picky, but I don't think it will work. The
>> minute the lemon is bit into it will be sour. Give it a try and see,
>> it's not like you have a lack of lemons to experiment with.
>>
>> Fruit salads benefit from a bit of lemon squeezed over the fruit. If
>> you want to use the lemons, how about using a glass bowl for the fruit
>> salad, then line the bowl with very thinly sliced lemon rounds before
>> putting the fruit salad in.
>> You could also make lemon twists from the thin slices to top the salad
>> with.
>>
>> If there will be kids at the Easter dinner, take whole lemons and cut
>> a deep X into the side. Stuff a peppermint candy inside and give to
>> the kids to suck on, that's usually a hit with the kids.
>>
>> What ever you do have fun at the dinner.
>>
>> koko
>> --
>
> You might be able to candy thick slices of the lemons, where the sugar
> will
> penetrate the flesh. These could be added just before serving. Some
> marmalades contain a good bit of the lemon flesh and are quite sweet.
>
> --
> Wayne Boatwright

And maybe make some preserved lemons for Moroccan dishes.

Jon