Tag Archives: lemon

Egg-Lemon Soup for Passover

19 Mar

Passover Greek Egg Lemon Farfel SoupTime to start sharing some Passover recipes!

Here is a nice soup if you’re tired of the usual matzoh ball variety. Though who could ever tire of matzoh ball soup?

I usually make this one for the Shabbat dinner during Passover. It’s easy and a nice change.

The soup tastes like traditional Greek egg-lemon-rice soup, but because rice traditionally wasn’t used at Passover, at least not by Ashkenazi Jews, the recipe substitutes matzoh farfel.

Greek Egg-Lemon-Matzoh Soup

Ingredients:

2 quarts low-sodium chicken broth
4 cups matzoh farfel
4 Tbs. chopped flatleaf parsley
Salt to taste
Freshly ground black pepper
2 large eggs
6 Tbs. fresh lemon juice

Directions:

Bring the broth to a boil in a heavy saucepan. Add the matzoh farfel and parsley and simmer until the farfel is soft, at least 2 minutes. Add the salt and pepper to taste; the broth should be highly seasoned. Remove the pan from the heat.

Beat the eggs in a small bowl with a fork and strain them into a heatproof, medium-sized bowl. Beat in the lemon juice. Beat a half cup of the hot soup into the egg mixture, little by little. Very gradually, stir this mixture back into the remaining soup.

(Be careful not to add the hot soup to the eggs, or the mixture to the soup pot, too quickly because the eggs can curdle.)

Return the soup to medium heat and cook until slightly thickened, 1 to 2 minutes, stirring with a wooden spoon. Do not let the soup boil or even simmer because that could curdle t eggs.

Add salt to taste and serve immediately.

Serves 8

 

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Lemon (or lime) mousse

21 Feb

lemon-mousse

This is a nice, light dessert that’s good any time of year. The only thing hard about this recipe is finding kosher unflavored gelatin, if that’s important to you. The recipe was originally for “lime mousse” and it’s really delicious with lime too — but I almost always have lemon zest on hand, and rarely lime zest.  The recipe is also easy to halve if you want to make less.

Ingredients:

6 eggs, separated
¾ cup sugar
¾ cup lemon (or lime) juice
1½ Tbs. butter or margarine
1 Tbs. grated lemon(or lime) zest
1½ tsp. unflavored gelatin
½ tsp. vanilla

Directions:

If you use fresh lemons or limes grade the rind for zest before you squeeze for juice.

Combine the egg yolks, sugar, half a cup of the juice, butter and 1½ tsp. of the zest in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture is thick. Remove from the heat.

Soften the gelatin the remaining lemon or lime juice and dissolve over a pan of hot water. Stir in the egg yolk mixture. Set aside.

Beat the egg whites until stiff. Stir the vanilla into the yolk mixture, then fold in the egg whites. Pour into serving dishes and sprinkle with the remaining zest. Chill several hours before serving.

Serves 8

Tuesday Tip: Make and store lemon (or orange) peel

22 Jan

ImageMy microplane is one of my favorite kitchen gadgets! It enables me to very quickly get that “rind of half a lemon” — or orange — that many recipes call for. Before I bought it, I would use a regular box grater, which was less than satisfactory because the rind tended to be mushy, and half of it would get stuck in the grater, which was then very difficult to clean.

If you’re like me, though, you often don’t have an orange or lemon on hand when the recipe calls for rind — or peel or zest, it’s all the same in recipes. I used to buy little jars of dried lemon peel and orange peel in the spice aisle of the supermarket. A jar containing 42 grams — less than 1.5 ounces — cost about $6. Then I realized how fast, easy and relatively inexpensive it was to make my own. I buy a few lemons when they’re on sale mainly for the peel.

Use a microplane to take the zest off all the lemons and leave the zest on a piece of waxed paper overnight. The next day it’s dry enough to store — I keep it in the same bottle the overpriced store-bought lemon peel came in. (The zest from four good-sized lemons will fill half the jar.) It can last many months. Use it in the same quantities you would use fresh zest.

As an added bonus, juice the lemons and use the juice instead of that stuff in the green bottle. My husband likes to drink hot water with lemon juice and says there’s a noticeable difference in the taste. In the summer, you can make fresh lemonade — yum!

Make sure the lemons are at room temperature before you start. After you take off the zest, roll each lemon on a counter before you juice it; this releases more juice.

My recipes don’t seem to call for grated orange rind as often as lemon, but when I start to run low, I just zest an orange, dry the zest and save it in my little bottle. Then I just eat the orange or use it in a salad.

By the way, an average lemon will yield 2 to 3 tablespoons of juice and 2 to 3 teaspoons of zest.