Hi good morning - we have a lot of lemons too. Giving them away is always nice because it seems lemon cakes and lemon bars (my favorite) seem to return. One thing we love is to put a ton of zest and some lemon juice into pancake batter. Toss in some blueberries then and fry em up, and some maple syrup and butter on top and you’re good to go! We also love to make a sort of paste to put in pasta using bunch of lemon zest, some grated garlic, some grated parm and some olive oil (no exact measurements), then tossing hot spaghetti in it until its all mixed and smooth, super ez, no cooking of any sauce needed. Can then add chicken, peas, parsley, asparagus, whatever you like, or nothing more. Lemon curd is also an ez recipe and something that is nice to spread on all sorts of stuff - add it to the lemon pancakes for instance!
Finally, for a great lemonade or just a mixer for margueritas, throw in some raw jalapenos/habaneros cut in half into the lemonade and let it steep in fridge. it’s a spicy lemony drink that brings out the sweetness in the jalapenos and also makes great tequila shooters.
Also, be it pancakes, pie, cake, frozen desserts, blueberries seem to go so well with lemons and lemon zest.
Like garlic, it seems there’s no limit on the amount of lemon you can use!
Go for it! Posset is stupid easy and utterly delicious. Just make sure to serve it in tiny portions as it is extraordinarily rich. Like 4 ounces per glass.
We did not end up making posset with the froup this morning, but I was thinking of making it now. I don’t have “caster sugar”, nor double cream, which all the recipes seem to call for. I have “heavy whipping cream” and granulated sugar. Can i sub? Do Ineed to pulse the sugar?
A few more questions posset people! @Shellybean@LindaWhit@pilgrim. If I reduce the recipe, say by half, or change the fruit, say to tangerines or Minneolas, what might I need adjust? I’m wondering if volume in a pot, or pH might need to be accounted for.
