Lemons - Winter Citrus, Summer Fun!

So I hate that I can not eat the lemons from our lemon tree. Technically I suppose we could and really, who needs enamel on ones teeth, however, we just can't get passed the very very sour taste of the lemon. So, reluctantly, I have relegated lemons to the "enhance" or "spice" or "flavorings" category rather than the food category.

Every winter, I wish I knew how to make more things with lemon. I have a great lemonade recipe. I use lemon juice in an awesome Turkish recipe called Sehriyeli Tavuk Corbasi (see below) and stuffed grape leaves (Dolma)  are nothing without lemon. My personal favorite recipe is lemon/mint chicken patties (also below) - so refreshing in the summer when eating al fresco. Again, however, lemons are a winter fruit.

I finally got smart. It was providence perhaps that I figured this out.

Not really. I think, maybe, someone told me - but I want to share anyhow. And to whomever told me this little trick, Thanks!

All you have to do is juice your lemons with an electric juicer and there you have it. Fill ice trays with the lemon juice and VOILA! Not only do you have lemon juice you can use whenever you want, you have perfectly measured out serving sizes as well.

The following is a recipe from my sister in law. She is a Turkish chef. When you eat something she's made it's like gold in your mouth. This soup is great for a cold winter's day like today!

Sehriyeli Tavuk Corbasi

Ingredients:

1/4 C short vermicelli noodles (you can break angel hair pasta if that's all you have)

2 C Chicken broth (canned or home crafted)

1/2 lemon juiced 

1 Egg Yolk

Directions:

Bring chicken broth to a boil.

Add pasta.

Mix lemon juice and egg yolk well.

Turn heat lower on broth and spoon a bit into your egg/lemon, whisk.

Spoon a bit more broth into egg/lemon, whisk.

Spoon a bit of egg/lemon into pan and so on until each one reaches a compatible temperature.

Pour egg/lemon into broth.

Whisk.

Serve:

With lemon wedge and dried parsely.

This final recipe for today is for the lemon mint chicken patties. These are so excellent in the summer time and while they seem very decadent, they are in fact figure friendly. My only regret is that I have no photo for you. Like I said it's more a summer treat. Try them, though. I promise you won't be disappointed!

Lemon Mint Chicken Sliders with Cumin Aioli

Ingredients:

1 lb. ground chicken breast

1 lemon zested and juiced

1 Tbs dried mint leaves
1 large egg
1/4 regular bread crumbs

2 garlic cloves crushed

Sea salt and freshly ground pepper to taste

1 Cup Panko bread crumbs

(Makes 8, 2 oz. patties)

Directions:

Mix all ingredients well except Panko bread crumbs

Use a heaping tablespoon of poultry mixture to measure (or use a food scale)

Form each tablespoon into a patty as you would a hamburger (moisten your hands so the mix won't stick to your palms)

Place each patty in Panko and turn to coat each side 

Cover a baking sheet with parchment paper

Bake at 350 for 15 minutes

Cumin Aioli

Ingredients:

3 Tbs light mayo

1 tsp. cumin

1/2 tsp. Sumac (optional)

Salt to taste

Directions:

Mix all ingredients together well

Chill while patties bake

These can be served alone as an appetizer. But I serve them with fresh pepper slices and cucumber slices as well. For a main course, and certainly for a heftier calorie count you can serve them on a brioche roll with a Shepherd's Salad*. Each patty is 155 calories with 1.5 grams of fat and 21 grams of protein. I have not accounted for the mayo or the other accoutrements. Enjoy!

*A few notes about this recipe: add chopped Kalamata olives for a more authentically Mediterranean flavor. And, chill for at least an hour before serving. Also, I searched and searched for a great recipe for the Shepherd's Salad which I make with excessive care and love. Alas, the one provided is the best, but if you like some variety here is another good one by a Moroccan lady - she uses Tahini (a sesame paste) which imparts a very interesting and rich flavor!