At Lemon Tree Lane Kitchen, we believe food is love. Many of our fondest family memories were made in the kitchen. Get inspired to create wonderful memories of your own with our 'Recipes' page, which features some of our absolute favorite dishes! We've also created 'Heidi's Leftovers' to be your go-to resource for fun, out-of-the-box ways to turn leftover meals into something new and delicious. Be sure to peruse 'Market News' for the latest on what Lemon Tree Lane Kitchen products you can find at the farmer's markets. Last but not least, stop by 'Reminisce' to share your favorite food memories, stories and photos!
2 pounds pears; peeled and chopped coarsely
2 pounds apples; peeled and chopped coarsely
1/2 cup finely chopped yellow pepper
1 – 1/2 cups seedless golden raisins
2 cups sugar
1/2 cup finely chopped crystallized ginger
3 cups cider vinegar
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
Place all ingredients in a saucepan. Cook slowly until mixture is thickened. About 1 hour. Cool to room temperature. Transfer to glass jars and refrigerate.
1 medium onion, finely chopped
3/4 cup malt vinegar
1/2 cup wine vinegar
1 small stalk celery, chopped
1/2 teaspoon mustard seed
2 lbs green tomatoes, washed and chopped
2 tart apples, peeled, cored and chopped
1 cup seedless raisins
1 clove garlic, crushed
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon crushed red peppers
Combine all ingredients in a large sauce pot and cook at a very low boil until mixture thickens; Approximately 1 hour. Cool to room temperature, put into glass jars and refrigerate.
1 – 1/4 pounds lemons
5 cups water
4 cups sugar
Zest of 6 lemons
1 vanilla bean, split lengthwise (or) 1 tablespoon vanilla bean paste
Peel the skin and pith from lemons. Remove membranes and seeds. Chop pulp coarsely. Put the lemon pulp and lemon zest into a large non-reactive pot. Add 5 cups water, 4 cups sugar; scrape seeds from vanilla bean, add to pot along with bean. Heat to a fast boil then reduce to low boil and stir periodically until mixture thickens about 30 – 45 minutes. Cool to room temperature. Transfer to jars; Cover and refrigerate. Bring to room temp before serving.
6 lemons – skins, pith and membranes removed (making sure all seeds are removed)
1 red onion, finely diced
1 small to medium cucumber – peeled, seeded and finely diced
1 fresh red chile, finely chopped (optional)
1/4 cup roughly chopped fresh mint leaves
1/4 cup roughly chopped fresh cilantro leaves
Just a Pinch of Sugar
Salt & Pepper (to taste)
1/4 cup olive oil
Chop coarsely the lemon pulp, and combine with cucumber, red onion, chile, mint, and cilantro in a bowl. Add seasonings, stir in the olive oil and mix well.
6 tablespoons unsalted butter
1 cup lemon juice
2/3 cup granulated sugar
2 large eggs
2 egg yolks
2 teaspoons fresh-grated lemon zest
In a medium size saucepan, melt the butter over low heat. Remove from the heat, and add the lemon juice. Add the sugar, eggs, and egg yolks to the lemon butter. Using an electric mixer, beat the ingredients for about 2 minutes. The mixture will look curdled but will smooth out as it cooks. Cook over medium-low heat, whisking vigorously and continuously, until the lemon curd thickens, about 8-15 minutes. Do not let boil. It is finished cooking when it is light yellow and coats the back of a soon. Remove from the heat, and stir in the lemon zest. Transfer to a bowl, and cover by laying a piece of plastic wrap directly on top of the curd. Chill in the refrigerator for at least 3 hours before using.`
2 cups heavy whipping cream
1 cup mascarpone
1/2 teaspoon pure vanilla extract
2 tablespoons sugar
Whip all ingredients together until stiff peaks form.
8 ounces lemon juice
30 ounces orange juice
1 bottle club soda or ginger ale
1 bottle dry gin
2 jiggers grenadine
Combine all ingredients over ice in punch bowl.
2 bottles champagne
1 quart apricot brandy
1 quart ginger ale
Into a punch bowl, pour the pre-chilled liquids and stir very gently. Float thin slices of lemon and orange on top.
Equal parts of applejack – club soda or ginger ale – and fruit juice of choice. Mix in punch bowl over ice and add cut fruit.
15 ounces cream of coconut
1 – 12 ounce can frozen pineapple juice, made
1 – 12 ounce can frozen pink lemonade, made
1 – 12 ounce can frozen orange juice, made
1/2 cup Grand Marnier
1 bottle white wine
2/3 bottle rum
Orange sections, and cherries
Mix all juices together carefully, making sure cream of coconut is well blended. Add liqueur, wine, and rum. Garnish with fruit and serve