roasted lemon powder

tips for tuesday
notes from maggie's farm




Not much goes to waste around here.


Eggshells are roasted, crumbled, and returned to the chickens via feed to add calcium to their diets, thus making nice, thick eggshells, again. Whey from cheese making goes into baked goods, fermented vegetables, and pets' watering bowls to add protein to their diet. Meat bones are roasted for stock. Onion skins dye eggs. Carrot tops join herbs for pestos. Coffee grounds add necessary acid to the soil. Vegetables beyond their peak of freshness are fed to the goats, weeds pulled are rabbit feed, old jeans are cut into patches for newer mates, old t-shirts are staining rags, orphaned socks are dusting mits, magazines go to nursing homes....you get the idea.


So when I've been a little overly ambitious with the lemon buying, as is often the case (anyone who's been around here a while knows my love for all things lemon-y), and they're just past their prime, but still pliable, and recognizable, they often become a condiment I've come to count on to perk things up even in their late life-- Roasted Lemon Powder.




You may have spotted roasted, or dried, lemon zest in your market's spice aisle.  Or perhaps have run into the project on the worldwideinternethighwaywebs. I've taken to zesting a lemon whose juice is called for in a recipe, wrapping the scant tablespoonful in foil, and stashing it in the freezer in a bag filled with other little aluminum foil packets of the same ilk.  It looks a little shady, but it's really quite convenient.


And then there's this. This Roasted Lemon Powder. Made from the whole fruit, slow roasted lemon slices become bone dry, then ground, rind and all, in the food processor until powdered. You'll produce a less-than-uniform powder. That's okay. The rustic texture fits quite nicely with the slightly caramelized flavor of lemon, and the rustic flavors it will enhance. A few of the stubborn, hard, larger pieces, the ones that might be a little tough to manage, will do quite nicely stashed in a bottle of vinegar or oil.  Simply drop them into a small bottle of either, and let them rest in there to do their flavoring-magic-thing for a few days.




The rest, I store in a jar in the dark shelves of my spice cabinet, and dole out lovingly on all manner of dishes.  I especially like to use it to brighten the flavors of anything heavy, or a touch oily, like this olive salad I prepared.  Olives, carrots, celery, garlic, onions, capers, peppers, and lots of good-quality olive oil.  Delicious, yes, but the flavors can get muddied without a little kick.  Salt would do,  but might just overdo. Cracked red pepper would do something else, entirely. But a sprinkle of roasted lemon powder perks the flavors right up, without overpowering, helping each individual component shine through.  Nice sprinkled over soft cheeses, in salad dressings, tuna and chicken salad, inside the chicken as it roasts, as a healthy alternative salt stand-in--you'll think of a number of dishes to which this roasted lemon powder will add its sparkle.


Here are the details:




Wash lemons well, and slice uniformly, about 1/8" thick.  Carefully remove pips from each slice.  Line a baking sheet with silicone sheet, aluminum foil, or parchment paper.  Scatter slices in a single layer over sheet. Bake in a 200-250 degree oven, turning occasionally, until golden brown, and dried. It usually takes a few hours for me, but ovens vary, and age and rind thickness are variables that might require a time adjustment. Remove and allow to cool. Transfer to food processor bowl, and grind in pulses, until powdery. (Remember that a few stubborn bits will remain large, and use those as suggested, or toss away. Oh how it pains me to say that.  At least add them to compost, or the squash beds, to fend off pesky bugs.)  Transfer to a jar, and seal.  Keep in a dry, cool, dark cabinet to help it preserve its perkiness.  Enjoy at will.




Join us tomorrow for a meander down the sweet, sultry river roads of south Louisiana plantation country on (almost) Wordless Wednesday, notes from maggie's farm.  


Have a great day!



18 comments:

  1. Replies
    1. Saving the planet, one old lemon at a time.
      Thanks for stopping by, friend!

      Delete
  2. Great Ideas always come in from your farm and this is yet another. Thanks!

    ReplyDelete
  3. I love the idea of it. I don't own a food processor, but have a spice grinder (old coffee bean grinder), could that do the trick?

    ReplyDelete
    Replies
    1. I'd do really thin slices, only a few at a time, but yeah, I think it WOULD work. Let me know how it works for you. And thanks for stopping by!

      Delete
  4. i have two almost-at-their-limit lemons in the frig right now! i cannot wait to try this!!! how about sprinking over a rustic apple tart before folding the crust up? love, Love, LOVE lemon! thank you, Maggie!

    dani

    ReplyDelete
    Replies
    1. You smarty pants! I think that would be divine sprinkled over an apple tart! I am making a pear tart this week and I declare I'm stealing your idea!

      Thanks for dropping by!

      Delete
  5. Love this! Great use for older lemons. :-)

    ReplyDelete
    Replies
    1. Just as I hope no one throws me out to pasture in my past-my-prime days (that kinda started last year, or so), I'm giving lemons a last-chance gasp at a starring role...lol. Thanks for dropping by, Staci!

      Delete
  6. I can't wait to try this. I adore lemons and go thru about 8 a week! I can't wait!

    ReplyDelete
    Replies
    1. I have two meyer lemon trees now, but they are potted, so they don't produce all that much. Nevertheless, it's feast or famine when it comes to those trees, so this condiment is just one of the ways I can use the surplus of lemons (if there is such a thing!) that we get at the harvest time. Have a great day, Winnie!

      Delete
  7. My mouth just watered up. This sounds amazing.

    ReplyDelete
    Replies
    1. Today, I sprinkled some on my lunch of pasta, tossed with pesto and fresh tomatoes. It is gooooooooooood if I don't say so myself! Thanks for dropping by, Larissa!

      Delete
  8. I so love this idea and am going to do it. I wander if limes would work as well!

    ReplyDelete
    Replies
    1. I am such a fan/fiend of/for lemon that I can't stand to lose a one--I'm sure roasted lime would be a great treat, too! Sprinkled on chicken comes to mind, first, but also in a salsa, pico, gosh, endless ideas. Let me know how it works for you!

      Delete
  9. This is such an amazing idea. I always have leftover lemons, and I hate to waste anything, even by throwing them on the compost pile. Can't wait to try this. I have to say that your blog has fast become one of the highlights of my day. Thank you for sharing your life and ideas!

    ReplyDelete
    Replies
    1. Mary,
      Thank you so much for your kind words! You've just turned a mildly annoying Monday into a beautiful day. Thank you so much for stopping by, for taking the time to comment, for encouraging.

      Delete

Thank you for visiting Notes from Maggie's Farm. I'd love to hear your thoughts!