When friends hand you lemons… make ice cream
Special to the Appeal
February was an exciting month for me as a grandmother, a Democrat and being semi-retired and moving into our new little home in the desert. I want to congratulate the Dayton Dust Devils Varsity Basketball team and my grandson, Rory Torvik, for making it to the state playoffs in Las Vegas. They were undefeated until their last game. The price of two nights’ stay at the Excalibur Hotel $375, lunch for four at Emeril’s $150, a hug from your grandson after the big game: “priceless.”
I was also one of the fortunate few who wrangled a ticket to the “Winning the West” forum at the Nevada Appeal, thanks to the perseverance of my sister, Darlene Cobbey.
It was a great day, from just being at the forum, to shaking Hillary’s hand, and finishing it off with lunch at Adele’s on Charlie. The snowstorm at the end of last month was like frosting on the cake.
One of the recipes I’m going to share with you comes from my “If You Can’t Stand the Heat, Get Out of the Kitchen” cookbook from the Junior League of Independence, Mo. – President Harry Truman’s hometown.
I want to leave you with this quote from Harry that still seems relevant today: “When a candidate for the presidency stands in front of the people, the people get a chance to analyze his or her character in a way they can’t from television and radio.”
It doesn’t seem like spring will be here in a week, even with daylight-saving time already starting. I always get a bag of Meyer lemons from my friends in Sacramento and they are always appreciated, shared, and juiced for use throughout the year.
Meyer lemons are usually available at specialty food stores, I think Trader Joe’s carries them. They are smaller, sweeter and have more juice than the Eureka variety. This first recipe comes from the March issue of Bon Appetit, adapted a little. This is very rich, so just a small scoop will do, with a cookie or some fresh or frozen berries.
Frozen Meyer Lemon Cream
1Ú2 cup plus 1 T. sugar
5 T. strained fresh Meyer lemon juice (if you only have Eureka lemons, you can compensate for the tartness by substituting a little orange juice for some of the lemon).
3 large egg yolks
1 T. light corn syrup
1 cup chilled heavy whipping cream
11Ú 2 tsp. finely grated Meyer lemon peel
Wisk 1Ú2 cup sugar, 5 T. lemon juice, egg yolks, and corn syrup in a small metal bowl (or the top of your double boiler). Set bowl over saucepan of boiling water.
Wisk until mixture is thick and fluffy, about 15 minutes. Remove from heat and place bowl over larger bowl filled with ice and water mixture until mixture is cool, about 8 minutes.
Meanwhile beat heavy cream with sugar and lemon peel until stiff peaks form. Fold cooled lemon mixture into cream in 3 additions.
Cover and freeze 8 hours or overnight. Serves 6 to 8.
Lemony Couscous Salad
1 (10-ounce) pkg. couscous
1 small bunch spinach
3 T. fresh lemon juice
1Ú4 cup olive oil
Salt and pepper to taste
1 leek thinly sliced (you could sub green onions)
3 T. finely chopped dill (you could sub dried dill weed, always use less when using dried over fresh)
Cook the couscous using the package directions. Wash the spinach and pat dry. Remove the stems, Shred the spinach. Combine the couscous, lemon juice, oil, S&P in a bowl and mix well.
Stir in the spinach leek and dill. Chill covered for two or more hours.
Variation: Add nuts of choice. Serves 6 to 8.
• Linda Marrone has been a Carson City resident since 1973 and together with her husband, Ralph, formerly operated Marrone’s Restaurant in Carson City and Somethin’s Cookin’ Catering.