18 1/2-ounce package lemon cake mix
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, eggs, oil and water according to cake mix package directions. Pour a small amount of batter, filling each muffin tin half way. Bake for about 14 minutes, or until lightly golden brown on top. Turn out onto a tea towel.
To make the glaze, combine Confectioner’s sugar, lemon juice, lemon zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
Using a fork, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
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.
1 quart cherry tomatoes
garlic cloves, peeled and sliced, to taste
2 tablespoons snipped chives
1/4 cup olive oil
juice of 1 lemon
coarse ground black pepper
salt (I use coarse sea salt)
Place the tomatoes in a baking dish. Add the garlic, chives, oil, and lemon juice. Toss. Sprinkle with black pepper and bake in a 350 degree oven for 20-30 minutes, until the tomatoes have burst open and the garlic is tender. Remove from oven and sprinkle on salt to taste. Serve hot, warm, or chilled as a side dish.