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!
Preheat oven to 375*. Mix all ingredients and place in a shallow baking dish. Bake until cheeses melt, approximately 8-10 minutes. Serve with crusty baguette slices.
Blend the eggs with the butter in a food processor. Spread the egg-butter mixture in a small serving bowl. Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight. To serve, top with caviar and pass with Melba toast.
In a food processor fitted with a steel blade, mix cheese until well softened and smooth. Add salmon and process until salmon is entirely mixed into cheese. Add lemon juice, Tabasco and dill, process until just mixed. Mound on a plate and surround with bread rounds.
Bake or fry sausages until well done. Drain and cool. Cut each sausage into
three pieces. Set aside. Place sugar, teriyaki, and rum into saucepan. Cook until sugar has dissolved and syrup comes to boil. Remove from heat. Place sausages and syrup into ovenproof dish. Bake uncovered at 325* for 25 minutes. Serve hot with syrup on the side.
Raw vegetables – select for color as well as preference: asparagus, broccoli, cauliflower, celery, cucumber, bell peppers, radishes, zucchini
Saute onions in butter over low heat until golden brown. Place all ingredients (except vegetables) in blender or food processor; process until smooth. Transfer to loaf pan lined with wax paper. Chill in refrigerator 3 to 4 hours until firm. Unmold onto serving dish and serve with vegetables.
2 cups flour
3 teaspoons baking powder
1/2 teaspon salt
1 egg
1 cup milk
1/2 lb crabmeat
cooking oil
Heat cooking oil to 375*. Mix dry ingredients. In separate bowl, beat the egg and add milk and crabmeat. Stir into flour mixture and mix well. Drop mixture from spoon into hot oil, and fry until delicately browned.
1 – 18 ounce jar apple jelly
1 – 18 ounce jar pineapple preserves
1 – 1/2 tablespoons ground black pepper
1 – 5 ounce jar horseradish
1 small can (1.2 ounces) dry mustard
Combine all ingredients. Use to top bricks of cream cheese and serve with assorted crackers. makes 1 quart.
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