Days of Christmas Days 13 - 14

Bridgett has brought us lemons today!

Day 13 – Lemon Spread

I love lemons! I love the flavor and the scent and finding new ways to use them in my house and in my cooking.

This lemon spread makes a nice alternative to the normal jellies and marmalades. A nice new kick for your morning toast, or filled in pretty jars and labeled it makes a wonderful gift for the conisseur in your family.

You need:

• 3 organic lemons (you use the skin so make sure they aren’t treated!!!)
• 1/3 cup of butter (unsalted)
• 1 cup sugar
• Double boiler
• 2 eggs or 3 T cornstarch (the cornstarch can replace the eggs, if you are allergic, or don’t like to work with raw eggs)

Peel the lemons very thin. Try not to get too much of the pith. (the white stuff under the yellow skin)

When you are done peeling, squeeze out the lemon for the juice. Set aside. Put the eggs in a bowl and scramble them with a fork, so the white and the yoke are well blended.

In the double boiler, melt the butter, then slowly add the sugar, the lemon juice and peel and the eggs.

Stir it constantly.

When it thickens up a bit, fish out the lemon peel but keep on stirring it until it gets nice and thick. Fill in glass jars (mason jars, or jelly glasses…) let cool.

Print out some nice labels on your printer, or write them by hand. Finished!

If you like this version, try it with other citrus fruits!

and

Day 14- Lemon Thyme Salt

We all know the old standby onion, or garlic salt. Tried and true always to give a great flavor to whatever you choose to season with it.

Very few venture beyond. Although there are many great flavors one can add to salt. For example lemon, thyme, orange, or even something spicy like chili peppers.

This version I am giving you here combines salt with lemon and thyme. It makes a great seasoning for fish and poultry, but is not exclusively for only those meats. Try it on a salad, some baked char, lamb or even mashed potatoes!

What you need:

• 4 tablespoons coarse sea salt
• 1 tablespoon dried thyme
• 1 lemon (organic, you will use the skin)

Wash the lemon and grate off the skin with a lemon zester if you have one or on a fine cheese grate.

Place the salt and the thyme in a pestle and use the mortar to grind the salt and thyme until the salt is not coarse anymore and the thyme is nice and small as well. Add the lemon zest and keep grinding a bit more, to nicely distribute the lemon zest with the rest of the ingredients.

Place it on a plate to dry a few hours (may take over night). If it should still clump a bit, just go over it with the mortar once more. Fill in an airtight container and use to taste.

This makes also a neat gift if put in a pretty glass jar. Hang a little tag on it with the ingredients and where it may be used, or even give a little recipe where you used it in with it. Tie a pretty ribbon, presto! Any hostess would love to get such a yummy gift! (Well, I would!)

Don’t let this be it! Experiment a bit with herbs and salt and try to find a combination you like! Come up with your own herb salts!

[Via http://magazineruby.wordpress.com]