January 28, 2014 11:03 AM
I buy lemons all year long. In fact, I can't start my day without a mixture of lemon juice, warm water and olive oil. Some of my friends do the same, but with a little cayenne pepper and honey added to it. I always order my water at restaurants with a slice of lemon on the side, and I add fresh lemon juice to my tea to brighten it up.
Needless to say, I really enjoy this vitamin C-laden fruit.
Some friends recently had an abundance of lemons that they shared with me. I really enjoyed looking up recipes that I could use to highlight the vibrant flavors of citrus.
Today, I share my search with you.
MARK-SET-GO CHICKEN
1-2 pounds chicken parts
1 bottle Catalina dressing
1 tablespoon honey
1 jar apricot preserves
Juice of 1/2 lemon
1 package Lipton onion soup
Place chicken in a casserole dish. Mix other ingredients; pour over chicken. Bake at 350 degrees for 1 hour.
Source: Ervena Faulkner's personal file
LEMON BARBECUE SAUCE
Makes: 1 1/2 quarts
4 lemons
4 cups oil
1 1/2 cups vinegar
1/3 cup salt
1/2 cup brown sugar
Slice lemons. Combine with other ingredients. Cook on low heat until lemons are falling apart. Store in refrigerator. This is delicious on chicken. Marinate the chicken with a small amount of the sauce several hours before cooking over charcoal.
Source: "Bayou Cuisine, Its Tradition and Transition," by Mrs. Arthur Clark Jr. (1970)
LEMON CHESS PIE
1/2 cup butter
3 cups sugar
1 tablespoon flour
1/4 teaspoon salt
1 tablespoon corn meal
2 tablespoons water
5 eggs
1/4 cup lemon juice (from 3 lemons and some zest if desired)
Cream butter and sugar. Add flour, salt, corn meal and water. Add eggs one at a time. Add lemon juice and pour into unbaked 9-inch pie crust. Bake 50-60 minutes at 350 degrees.
Source: "Bayou Cuisine, Its Tradition and Transition," Mrs. Arthur Clark Jr. (1970)
Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.
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