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May 25, 2013

Culinary Conversation: No sour grapes — just all things lemon

NEW CASTLE — The makers of a lemonade mix have one intention for their consumers — add water and enjoy.

Those fine people  may be interested to know I found another use for the canister.

Physical therapy following shoulder surgery required me using one-pound weights to help get back my strength. The weights we have are heavier so I had to be resourceful. There aren’t too many canned goods in the cupboard either, because we don’t use them much, but the lemonade container is a great substitute for the weights I use at PT. I just didn’t tell Rob, my therapy guy what I’m using. Somehow, I think he would chuckle.

That aside, lemon is one of my favorite flavorings in just about everything from main dishes to desserts. It’s fresh, adds some zing and this time of year, there are plenty of ways to lighten up dishes with lemon. A little lemon juice and zest with oil and fresh herbs makes a great vinaigrette way for various types of greens.

Today, Culinary Conversation includes a drink and cookie bars. And who doesn’t love a lemon pie? There’s also a dessert called bisque. Usually that term refers to thick French soups but also is used to describe creamy refrigerator or frozen desserts.

Whatever your favorite light, summer recipes are, don’t keep them to yourself. Be our guest contributor at Culinary Conversation — a tasteful place to be.

Lemon Bisque

  • 11⁄4 cups boiling water
  • 1 package (3 oz.) lemon-flavored gelatin
  • 1⁄3 cup honey
  • 1⁄8 tsp. salt
  • 2 tsps. grated lemon peel
  • 3 tbsps. lemon juice
  • 1 can (141⁄2 oz.) evaporated milk, chilled and whipped (To chill, pour the evaporated milk into a dry refrigerator tray. Place in freezer until ice crystals form around the edges. Then turn into a chilled bowl and beat with electric mixer on medium speed until stiff peaks are formed. Use immediately.)
  • 2 cups crushed vanilla wafers (about 1⁄2 lb.)

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