THE MIGHTY AND OH SO USEFUL LEMON [PART ONE]

FINALLY I'm writing a post that hopefully imparts some useful information... at least I hope you will find it informative and useful.

As I wrote in an earlier post, I made lemon cornmeal cupcakes for the last market.  Of course, doing so, I had to zest lemons for the recipe.  During my zesty zesting I had a zesty Zen moment... the contemplation of the many glories and uses for lemons.  What a great topic or this blog.

Please note that I am resisting using the hackneyed and overused "If life sends you lemons ..." advice here.  Quite honestly I've never quite understood where the negative connotation of lemons came from.  [...as in "Man, that car is a real lemon."].  In my humble opinion, the mighty lemon just might be one of thee most useful natural items in the world.  It has countless uses in the kitchen, in general household cleaning, in healthful uses, and in daily ablutions.
The many uses of lemons may be one of the easiest and wonderful ways to go green.  The Green Lemon.


So, in this blog, I'd like to impart lemon's usefulness to you ...although, as I researched and continued to contemplate the lemon, I realize several posts may be required.  Some of these facts you may already know.  Some may be reminders.  Hopefully a lot of these facts will be startlingly new and an inspiration to you.

LEMON ZEST

I'd like to turn you on to a handy-dandy tool that I think is fairly new to the market.  Pictured above is my incredible micro grater.  It was given to me by my very wonderful friend, Char.  What a great gift.   What a great friend.

Maybe you already know about micro graters. [also known as micro planers].  However, if you don't and you don't have have one, stop reading right this very minute.  I'm serious.  Get online ...or put on your coat and run out to your local cookware shop right this very minute and purchase one.  Go on!  Go!  I'll still be here when you get back.  I promise.

In hopes of not sounding to much like Billy Mays... this baby is thee best zester around, but it not only zests!  It also is phenomenal for finely grating hard cheeses, fresh ginger, whole nutmeg, chocolate and whatever else you can think up.  Standard lemon zesters are great for creating thin ribbons of zest, but for most recipes, you then have to dice the zest.   This tool produces wonderfully fine zest.  Believe me, you won't be sorry you bought one ...AND you'll wonder what the heck you did before you got one.

Okay... Are you back from purchasing your micro grater?  If so, molto congrats!  I hope you also picked up some lemons while you were out.

By the way... whenever possible buy organic lemons... especially if you are zesting.  Organic [truly organic] everything is always better, but especially when zesting lemons because they should have untreated, pesticide-free skins.  Always wash your lemons regardless... as you should wash all fruits and vegetables before using.

When selecting lemons look for ones that are fragrant, brightly colored and have nice, oily, yellow skin. They should be firm, plump, and heavy for their size.  I read somewhere that lemons with pointy ends are preferred.  Now I wish I could remember why.  Juicier?

Lemons can be stored at room temperature for up to a week or in a plastic bag in the refrigerator for several weeks.

Here's some suggestions for lemon zest other than the basic uses in baking.  If you have any other favorite uses, please let me know.  I love input and discourse.

USES FOR LEMON ZEST AND LEMON PEEL

Lemon zest is most aromatic and flavorful when first removed.  It is best to use it immediately.  However, if you are only planning on using the juice of the lemons, take the time and zest them first.  Save the zest for later use.  Waste not.  Want not.  The zest can be wrapped in plastic and stored at room temperature for the next few days.  Better yet, freeze it in a freezer bag and it will last far longer.  Make sure to remove as much air as possible from the container when freezing.

Zest, unlike the juice, does not change the chemistry of a recipe by increasing its acidity or making it more liquid.  So you can add a tsp or tbsp of zest to any dish.

You can also dry lemon peel for future use... you can even substitute dried lemon peel for lemon extract ...or you can make your own lemon extract [see recipe towards the end o this blog].
 
To dry the peel, use a bunch of organically grown lemons to make it worthwhile.  Wash the lemons.  Use a vegetable peeler or fine-bladed paring knife to trim away the colored part of the skin.  No bitter white pith.  Lay the strips skin-side down on a plate and let them dry at room temperature for 3-4 days.  Store the dried peel in a clean, airtight jar and keep in a dark place to prevent fading.

When ready to use, be sure to crush the peel between your fingers or run it through a spice grinder before adding it to other ingredients to release the flavor.

Powdered peel can be used in place of extract in baking, using in the same amounts as the lemon extract called for in the recipe.

Uses?  Let your imagination run wild.

Some suggestions:
1.] Make various spice mixes.
2.] Make your own lemon pepper
3.] Make a barbecue rub mixing together lemon zest, pepper, rosemary and sage.
4.] Use lemon zest in marinades for pork and poultry
5.] Flavor sauces.
6.] Try making 'gremolata'; a mixture of lemon zest, finely chopped garlic and parsley, as an alternative to salt and pepper.
7.] Create a flavorful lemon butter to garnish seafood and fish
8.] Add lemon zest to coffee grounds for a fresh flavor

Here's a recipe for Flavored Sugar!
.
LEMON SUGAR RECIPE

2 1/2 TBS coarsely snipped lemon rind, pith removed (white part)
1 1/2 cups granulated sugar

In a blender add 1/2 cup of the sugar and all the lemon rind. Blend for a few seconds until the peel is finely blended. Add the rest of the sugar and mix well.  Store in an airtight container and refrigerate until needed.  It should keep well in the refrigerator for several months

Uses for lemon sugar:
Add to teas, sprinkle over cookies and other baked goods.
Use in baking instead of regular white sugar.
Great sprinkled on buttered toast
Put lemon sugar in decorative glass jars and give as gifts.
Note: you can also use the rinds of oranges, limes and other citrus fruits in the same manner.

Homemade Lemon Extract Recipe
1 lemon
1/4 cup water
1/2 cup vodka

Zest lemon
Combine vodka, water and zest in a glass jar, seal
Set aside and let sit in a dark place for at least 5 days before using
Do not store in direct sunlight.  Extract can be used for up to one year

This also would be a great gift for your fellow baking friends.  Make sure your glass jars and bottles are sterilized before using.

                    Sun porch in the snow

Stay Warm and Healthy!

One Savory. One Sweet. Two New Yummy Offerings

The Monthly Saugerties New York Winter Farmer's Market was held last Sunday.  To be quite honest, I was expecting it to be pretty dead... mostly because it was held not that long after the holidays and in the dull lull of Mid-January.  I was especially worried about sales for my wares in particular.  I thought everyone would be sugar-and-buttered-out and still trying to eat up their stale leftover holiday treats... not to mention that I expected everyone to be on post holiday / new years resolution diets.

To add insult to injury, the theme of this month's market was 'Health'!  I'm not sure my wares would quite fit in with tat theme.  After all, I deal in pure sugary and buttery sin.

However, to my surprise and delight, the market was wonderfully abuzz and quite busy.  To my total joy and amazement, I pretty much sold out.

It could have been the draw of the health practitioners.  They seemed very busy all day.   It could have been that Sunday was a gloriously sunny and fairly warm day and folks that had been suffering from cabin fever were anxious to get out of the house.  Whatever the reason, I was glad and thankful that the market was a surprise success.

In NYC several weeks ago, I had seen a bakery use parchment paper pushed inside of a cupcake mold in place of the usual cupcake papers.  Ever since I saw how different and nice they looked, I've been wanting to give it a try.  I finally did this market.  I decided to make lemon cornmeal cupcakes topped with cream cheese frosting.  I had also candied lemon slices and added them atop.  They looked pretty great, if I do say so myself... and they sold like cupcakes... oops,   I mean like hotcakes.  I got some really great feedback about how tasty they were too.  You can bet these will be added to my regular repertoire.

These pictures were shot pre-oven. Of course, I forgot to take a picture of the finished product.   Although they are sort of visible in the top picture of this entry.

Oh... here's a better shot of the finished lemon cornmeal cupcakes... AND a glimpse of another new product; my artichoke cheese pie.  It's the pie all the way to the right.  Yummy.  A meal in a pie. 

While I was baking last week, I was also thinking about and making lists of subjects I want to tackle for this blog.  I realize I need to impart useful info if I want people to make return visits... and that's what I'm planning.  It's just taking me 3 posts to get in gear.  So stay tuned and hopefully post 4 will possess new and interesting info about all things food related... and then some.  With any luck and inspiration, I will publish such a blog later this week 

Keep tuning in. 

Per usuale, comments are welcomed and appreciated. There was a problem with leaving a comment.  If you DO have a problem, please let me know at BruceWCoyle@Yahoo.com

WHERE THE MAGIC HAPPENS

NOTICE.... If you haven't seen my first posting, please start there.

It's a snowy day here in NYC and I've been daydreaming about my kitchen at Malden Manor.  I've been spending a lazy day at Le Pied watching the gently falling snow and looking through my picture files.  When I came across these pictures of my kitchen at The Manor, they triggered a homesickness for my kitchen at Malden Manor... and I've only been in NYC for four days!  I thought, for my second posting, it might be of interest to show you pictures of  "where the magic happens".  [Just Joshin' Ya]

Of course, I have no pictures of my stove and my single and only oven.  My kingdom for another oven... if I indeed had a kingdom... but believe me, our 'inherited-from-the-past-owners oven' is no great beauty, so you're not missing much.  Actually, now that I think about it, it IS a bit magical that I can get out all the stuff I make for The Market with that single oven.

We've done a lot to Malden Manor... or rather our fab contractor, Mario the Magician has... but re-doing the kitchen has been put on the back burner.  No pun intended... well, maybe.  We DID strip the 'Holly Hobby" country wall paper and painted, but that's about it.  Oh... Mario also cut an opening in the wall and sunk the fridge that was awkwardly standing in the middle of the two windows.  Future plans are to have a large custom island built with a white marble top.  The island will hopefully house a second oven and a drawer type microwave oven like my friend Edie's.  Hers is sooooo cool.  If you've never seen one, check it out.  I think they're made by Sharp.  They're pricey, but very nifty and perfect for an island because you load it from the top.

In the meantime, in place of the future island, I put up a collapsible table that I threw a table cloth over it to disguise it's temporary-ness [pictured].   Now, through the thoughtfulness of another friend and her friend, I have this great parson's style table that is the greatest work space.  [Molto grazie Char and Delores]

Hopefully we'll get out of NYC this evening.  The snow doesn't look too bad here.  I wonder how much they [you] are getting up north?  I'm looking forward to getting back to baking for the market next week... and getting back to my beloved kitchen.
 
Just a reminder: 
The Saugerties Winter Market is Sunday the 16Th of January at the Senior Center near Cantine Field from noon to four o'clock.  Please come!  I know everyone is probably still recovering from all the holiday sweets and such, but I'm hoping to make some nice savory things that week like an artichoke pie you can just reheat in your oven for a nice hearty vegetarian meal... and also sweet potato muffins... among a lot of my standard wares.  Per usuale... if you desire anything specifially, please give me a ring a couple days before and I'll have it waiting for you at the market.

 Please leave a comment so I know you've visited.  I am not fishing for compliments, but I WOULD love your constructive criticisms and feedback on how I can make this blog better.        
Peace in The New Year
Bruce

...AND SO IT BEGINS

I can hardly believe it, but I've finally gotten my keister in gear [note: keis·ter/ˈkēstər; Noun: A person's buttocks] and figured out how to create a blog.  I've been wanting to start a blog for such a long time now and when I finally sat down to do it, I found it was an incredibly easy process... even for a Luddite like myself.   Isn't that 'just the way'?  Of course, now I'm kicking myself.  If I had known it was that easy, I would have been blogging long before this.  Luddite Fears. 

However, once I had everything set up, I then sat down to write ...and found myself blankly gazing at the blankity, blank empty area where one enters their posting for a day.  Where to start?  What exactly DO I want this blog to be?  How can I make it unique, readable and even compelling and not just another baking blog?  [Any ideas?  Feel free.]  Who exactly AM I writing to?  ...or am I just writing for my own enjoyment?  I want to make it personal, but not TOO personal.  I want to retain SOME mystique for goodness sakes. 

If anyone IS reading, please feel free to respond to this post and write comments.  I am not fishing for compliments, but if you have suggestions on  how to improve this blog... or things that might interest you that I might be able to impart... I'm all ears.
 
On A Personal Note:
As I have found myself thrust into a period of my life where I have had to 'reinvent' myself, all of life these days seems a big experiment.  This blog is an experiment.  Baking for the Saugerties Farmer's Market is an experiment.  Although I've been participating in the market since the middle of last summer, I'm still trying to figure it all out.  Where do I go from here?  How do I balance a life split between NYC and my beloved Malden-on-Hudson?  By the way, don't you just love the name of our little hamlet?  I do... and what's more, I not only love the name, but I love our little hamlet and our wonderful circa 1840s Manor.  More about Malden Manor in the future, I'm sure.  Stay tuned.

Okay... so I made a list of my wares that I've been selling at the market a couple weeks ago and I thought, if anyone is indeed reading, they might be interested in perusing it..  Seems a good thing to add to this my first posting... before I'm tempted to wander off on some tangent about the wonders of Magical Malden et al.  To be honest, I'm trying to fill in between the monthly Saugerties Winter Markets.  Of course, I don't make all these things all the time for the market... but if you call ahead, I can make whatever your heart desires.  

Speaking/writing of which... just a reminder... the next market is Sunday, 16 January; noon to 4 PM at The Saugerties Senior Center near Cantine Field.  I'll be there.  Will you?  I'm hoping to have a couple new things that week.  

Note:  If you should have a hankering for something that is not offered on this list... I am more than willing give it a go and make any special orders.  A wonderful friend blessed me with a very large order for her Christmas Dinners and among a ton of things she ordered from this list, she also requested a soup for 6 for her Christmas Eve dinner and a starter dish for 12 for er Christmas Day dinner.  So, after some email discourse, we decided that I make a butternut squash soup with a dollop of apple cider reduction mixed into sour cream and chopped chives sprinkled atop that and 24 'amuse bouche' of mini quiches; phyllo dough crusts and topped with fresh crabmeat.  She AND I were very pleased with the results.  Soooo... if you are local, you can contact me through this blog... and we'll discuss.  I also have some dynamite side dishes I make that are not listed here [ala brussel sprouts chiffonade, a sweet potato souffle, corn pudding, etc., etc., etc.]  I'm very flexible and o so willing to provide.  

SO MY FRIENDS, HERE IS THE LIST TO DATE...

CAKES:
CHOCOLATE KAHLUA CAKES:
These Kahlua Cakes are my most popular... and for good reason... they're simple but pretty darn fabulous... and I never use that word [just joking].  These bundts are dense and luscious cakes that are perfectly not too sweet.  Choose from a mini bundt... or several... or a full sized bundt..  I can promise you that these cakes will be an instant hit with you family and friends and YOU... especially when served with fresh whipped cream.   They also make a perfect gift!  This recipe was shared with me by Jeff's Aunt from North Dakota.  Don't tell her I'm making money from these or she'll want a cut.
 
CARROT WALNUT SPICE CAKE:
[For those with a nut problem,  these can be made with or without nuts, of course... and are still delish.]
Moist and Cinnamon-y and great with or without nuts... with or without a drippy cream cheese glaze.

APPLE BUNDT: [Again... with or without Walnuts]
Another moist and apple-y spice cake that can be made with or without walnuts.

LEMON BUNDT:
Very lemony, lusciously sweet and dripping with a lemony glaze.  My version of a Lulu Cake.
 
MOM'S SHOOFLY SHEET CAKE:
A family favorite.  A moist molasses sheet cake based on a Pennsylvania Dutch idea.  A really yummy snacking cake.


Note: I make mini-sized cakes for the market, but also make full sized bundts if desired.



Also... I make various fruit pies in season]

SEASONAL GOODIES [AKA available now]
PUMPKIN WHOOPIE PIES:
A Pennsylvania Dutch original.  Two cakey

SAVORY PUMPKIN MUFFINS [with Caramelized Onion and topped with Pepitas]:
A wonderful alternative for your holiday meal bread basket at a brunch or the perfect match to accompany a hearty bowl of soup.
                                
PUMPKIN MUFFINS [with a Crumble Topping]:
A nice sweet surprise in your holiday meal bread basket.  Also a great addition to your brunch or coffee klatch, afternoon tea... or just as an anytime treat.
                                        
SEASONAL PIES:
TRADITIONAL PUMPKIN PIE:
Creamy and smooth and spiced just so.
            
PUMPKIN PIE [with Pecan Caramel Topping]:
Creamy and smooth and spiced just so, but with a yummy topping.
                               
BOURBON PUMPKIN PIE:
Creamy and smooth and spiced just so ... and not too heavy on the bourbon.

TRADITIONAL SWEET POTATO PIE:
The Southern Favorite.
                                 
SWEET POTATO PIE [with a Pecan Caramel Topping]:
My personal favorite.  I love the earthiness and denser texture and flavor of sweet potato pie.  This one is especially yummy with the thick pecan caramel top.
                                
PECAN CARAMEL PIE:
Another favorite.  Buttery and not overly sweet.  Perfection... if I do say so myself.

TRADITIONAL APPLE PIE [with lattice top]:
Nothing says cozy like good old American Apple Pie.  Especially wonderful served with a healthy wedge of a good sharp cheddar or a big scoop of vanilla ice cream. Get cozy!

SOUR CREAM APPLE PIE [with a Crumble Topping]:
Another one of my favorites.  I first tasted this pie in Lancaster Pennsylvania at a little corner family restaurant in the center of town.  To die for, as they say.  This recipe comes pretty darned close. 

MISCELLANEOUS:
PINEAPPLE PUDDING
This was one of my mother's recipes.  When I take this to dinner parties it's always a showstopper.  It is an unexpected side-dish that is especially great accompaniment to Ham or Turkey.  Add it to your holiday table feast and wait for the raves.

CUPCAKES:       
MY FAMOUS PARSNIP CUPCAKES:
Although they may sound a little strange, these unique cupcakes are thee most moist and delicious little goodies that will ever pass your lips.  Like carrot or zucchini cakes, they don't taste like their base.  There is a bit of pineapple and ginger added in them and they are topped with a buttercream icing with bits of crystallized ginger atop.  Give 'em a try!

FLOURLESS BEET CHOCOLATE CUPCAKES:
Bite sized heaven.  Total Chocolate Decadence without flour and with beets!  If you've ever had a flourless chocolate cake, these are quite similar... but better... at least I think so.  Indulge.

CARROT WALNUT CUPCAKES:
The cupcake version of the bundt cakes.
                                 
BLONDIE CUPCAKES:
Made with real Heath Bars!
                                  
VANILLA CUPCAKES WITH BUTTERCREAM ICING:
More than just your basic cupcake.

CHOCOLATE CUPCAKES WITH BUTTERCREAM ICING:
More than just your basic cupcake
                                 
SHOOFLY CUPCAKES:
Another inspiration from the Pennsylvania Dutch.  A variation on their famous shoofly pies.  Cakey and moist and a bit gooey with molasses and with a streusel topping.
                                  
BREAD PUDDING CUPCAKES :
Like French Toast in a muffin.  Muffin or Cupcake?  Who cares.  They are wonderful-good.  Spiced with nutmeg and cinnamon.  A sweet treat.
                                  

DISTINCTIVE MUFFINS:
SAVORY FETA, RED PEPPER AND BASIL MUFFINS: 

SAVORY BREAD PUDDING MUFFINS [w/Cheddar, onion, garlic and roasted red pepper]

VERY CORNY CORNBREAD MUFFINS

CORNBREAD MUFFINS WITH JALAPENO

SAVORY PUMPKIN MUFFINS WITH CARAMELIZED ONIONS AND PEPITAS 

PUMPKIN STREUSEL TOPPED MUFFINS [SWEET]


[Note] A GREAT IDEA... MAKE YOUR OWN MUFFIN ASSORTMENT!
Customize you own assortment of the above distinctive muffins to make a surprise basket of delights for your dinner parties or brunches.  A nice alternative to breads. 

aloso....
ZUCCHINI BREAD LOAVES and
BANANA BREAD LOAVES

MADELEINES:
A Traditional French Treat.  Delicate cakelettes in a beautiful shell shape with a touch of lemon.  The perfect companion to a cup of tea or coffee [French Roast, of course] ...or, as with all of my goodies, just to treat yourself.
                     
COOKIES:
Chocolate Chip Cookies
White Chocolate Chip Cookies
Oatmeal Raisin Cookies
Orange Craisin Sugar Cookies
Lavender Shortbread
Cardamon Butter Cookies
Gingerbread Cookies [Leaf Shaped]
Chocolate Crinkle Cookies

GRANDMA SELMA'S FUDGE BARS:
Another family recipe from those Norwegian North Dakotan.  These fudge bars are totally outrageous.  I won't kid you, these babies are very rich and very sinful.  Made with oatmeal [to negate the 'sin' part, of course], butterscotch AND chocolate.  OUTRAGEOUS!

BROWNIES:

BLONDIES: 

SAVORIES:
ZUCCHINI TOMATO CHEESE PIE:
A big, fat, quiche-like pie with four different cheeses [feta, manchego, cheddar and a Parmesan topping], roasted red peppers, garlic, onion, etc., etc.  Add a leafy salad and it's all you'll need for a hearty brunch or a light dinner.  Totally vegetarian.
                               
CORN PIE:
A hearty side dish.  Corn pudding with Cheddar and Parmesan cheeses, roasted red peeper, onion and garlic in a buttery pie crust.  Terrific!

CARAMELIZED RED ONION PIE:
A yummy and different dish with three cheeses [Feta, Cheddar and Parmesan], herbs d'Provence, eggs and cream and, of course, caramelized onion in a buttery pie crust.
                             
CURRY BEAN PIE:
Made with 3 kinds of beans, veggies in spicy curry nestled in a buttery pie crust.  A complete meal.
                               
[Note] An ingredient list is available on request for any and all items.



Well... I think that's quite enough for my first entry.  I hope to hear from you.

With belated wishes for a healthy, happy and prosperous New Year,
Bruce Coyle

brucewcoyle@yahoo.com