Tag Archives: lemon juice

Green Tomato & Lemon Marmalade

1 lemon, thinly sliced and seeded
2 1/4 pounds green tomatoes (about 5 large tomatoes), cored and thinly sliced
3 1/4 cups sugar
2 tablespoons fresh lemon juice
Pinch of salt.

Bring lemon slices to a boil in a pot of water. Drain.

Combine all ingredients in a saucepan along with 1/4 cup water, and bring to a simmer, stirring, to dissolve sugar. Cook at a bare simmer until tomatoes and lemon slices are translucent and syrup thickens, 20 to 30 minutes. Cool completely; store in refrigerator.

Yield: 1 3/4 cups.

Fresh Basil Pesto

1/4 cup pine nuts, toasted
4 cups packed fresh basil leaves
4 cloves garlic
1/2 cup extra-virgin olive oil
1 cup grated Parmesan or Romano cheese
1/2 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Combine pine nuts, basil, and garlic in a food processor, gently pulsing until mixed.

Slowly add the olive oil in a constant stream while the food processor is on, stopping occasionally to scrape down the sides with a rubber spatula.

Add the grated cheese, lemon juice, salt, and pepper and pulse again until blended.

Refrigerate in tightly covered container or freeze.

Notes: Try substituting sunflower seeds, if pine nuts are not available.

If you do not have enough basil, use 2 cups basil and 2 cups fresh spinach leaves.

Pesto is great to have on hand for last minute hors d’oeuvres. It can stand alone as a dip and also works as a spread for pizzas and sandwiches. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

I freeze in muffin pan cups, then wrap individually and put in freezer bag. – Wendy

You can also freeze in ice cube trays, then store in plastic bags up to 6 months. Take out only as much as you need when you need it.

Apple Pie Tarts

CRUST:
Pie crust dough for one pie
1 tablespoon sugar
1/4 tsp. ground cinnamon

FILLING:
2 teaspoons butter
2 cups diced peeled tart apples
3 tablespoons sugar
3 tablespoons caramel ice cream topping
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/8 teaspoon salt

Crust Instructions: Roll out pie dough and cut into twenty 2-1/2-in. circles. Press onto the bottom and up the sides of miniature muffin cups coated with cooking spray. Prick pastry with a fork. Spray lightly with cooking spray. Combine sugar and cinnamon; sprinkle over pastry. Bake at 350° for 6-8 minutes or until golden brown. Cool.

Filling Instructions: In a saucepan, melt butter. Add apples; cook and stir over medium heat for 4-5 minutes or until crisp-tender. Stir in the sugar, caramel topping, flour, cinnamon, lemon juice and salt. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and apples are tender. Cool for 5 minutes. Spoon into tart shells. Yield: 10 servings.

Notes: You can use all ready made pie crusts purchased from the store.
Crusts can be made ahead of time.