as I’ve mentioned before, the life of the military family is filled with change ~ last year, we said goodbye to an amazing woman, Julia Hoeschler, and she said hello to the exotic world of Turkey!  Reading her blog, I feel as though I am walking through the narrow aisles of the markets, buying the pungent spices that lie like multi–toned jewels in the baskets of the stalls ~ taste the succulent strawberries, picked fresh in the early spring morning, bursting with so much flavor ~ feel the pucker of my tongue as the lemons come into season, like a taste of pure sunshine ~ this one’s for you, Julia Hoeschler… pucker up, sweetie!

 

A tribute to the luscious lemon:

menu:

smoked salmon with herbed cheese, lemon and chive on toast

garlic and red pepper pasta with fresh lemon juice

lemon-pistachio crusted chicken

spinach salad with pine nuts, lemon and olive oil

lemon squares

limoncello

 

for salmon appetizer: slice ciabatta into 1/4 inch slices; drizzle with olive oil ~ toast in 425 degree oven for 5-8 minutes

slice smoked salmon into small pieces to fit onto toasts ~ combine 8 oz cream cheese and half a log of goat cheese in a large bowl

add fresh thyme and one clove garlic minced ~ spread on toasts ~ top with salmon ~ place paper thin slices of lemon over salmon

and fresh chive sprig over lemon ~ arrange on platter ~ enjoy

pasta: boil salted water for pasta, cook as desired.  while pasta is cooking, saute 5 cloves sliced garlic and 1 small hot red pepper (may use crushed red pepper flakes)

in 6 T olive oil over medium heat, taking care not to burn the garlic;  add about 1/4 cup of the pasta water to flavor and thicken sauce; drain pasta,

place in large pasta bowl, squeeze the juice of 1/2 lemon over top of pasta, toss ~ shred  or shave grana padano over top ~ enjoy

chicken: 1 cup of pistachio, finely chopped, juice of  1 lemon, lemon zest, 4 cloves garlic, minced, boneless, skinless chicken thighs and breasts, olive oil, salt and pepper, to taste;

place chopped pistachio in a shallow bowl; place lemon juice and olive oil in a shallow bowl, whisk until thickened; dip chicken pieces in lemon-oil mixture, coat with pistachio,

place on a foil lined baking sheet, sprayed with non-stick spray; lay in single layer.

bake for 30 – 45 minutes at 375 degrees ~ arrange on platter with lemon slices and fresh parsley ~ enjoy

salad: 1 bag, prewashed baby spinach, 1 red onion, thinly sliced,  juice of 1 lemon, toasted pine nuts, olive oil, shaved pieces of grana, salt and pepper, to taste;

place spinach and onion in a large salad bowl (leave room for tossing); in a small bowl, whisk lemon juice and olive oil until thickened; drizzle over salad, toss well;

season with salt and pepper, sprinkle pine nuts over top, add grana ~ enjoy

 

dessert:

crust: 1/4 cup sugar, 3 T butter, softened, 1 cup flour

topping: 3 large eggs, 3/4 cup sugar, 2 t rated lemon rind, 1/3 cup fresh lemon juice, 3 T flour, 1/2 t baking powder, pinch of salt, powdered sugar and fresh berries to serve;

preheat oven to 350

prepare crust: beat sugar and butter at medium speed, gradually add flour, mix just until mixture resembles fine crumbs; gently press into bottom of 8 inch square baking pan, bake

for 15 minutes, cool on rack

for topping, beat eggs until foamy, add sugar, lemon rind, lemon juice, flour, baking powder and salt; beat until well blended ~ pour over crust, bake 20 – 25 minutes ~

cool slightly, cut into squares ~ sift powdered sugar over top of  lemon squares and serve with strawberries and blueberries ~ enjoy

 

one bottle of well-chilled limoncello (recipe upon request!), 8-10 friends with big appetites

 

Hope this helps you with your abundant supply of lemons ~ love and miss you, friend ~ v