Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Thursday, July 1, 2010

When the Market Gives You Lemons . . . .



Actually, the market didn't give me lemons, but I did come home with a sackful and what a better treat in summer than things lemony.

Friend Mary, One Perfect Bite, had a recipe for a lemon coleslaw that sounded really good and when there were small heads of cabbage at the Farmer's Market (and the big sack of lemons in the larder) . . . a plan came together.
Mary's Coleslaw, which is what it shall be always known by at Linderhof. Refreshing, lemony and the only mayonnaise type coleslaw that I'll make from now on.
I deviated a bit from Mary's recipe HERE for alas, I had no scallions nor parsley in the house and a trip to the supermarket was not warranted for those two items, I felt. I did add a nice handful of chopped chives which gave it a mild onion flavor and a bit of green color.

We ended up having company and they could have devoured the whole bowl! They thought it was fantastic!

I love meringues -- in the form of pavlovas, on top of lemon or coconut pie, and as cookies. There's nothing like a crunchy meringue.
And with my stash of lemons, I decided to do lemon meringues. They taste like a crunchy lemon meringue pie!!!! They're easy, can be put together in a thrice, and are in the oven for a good part of the afternoon -- you don't have to fuss with them!
They're great with tea or coffee. That tart lemon with the egg whites . . . pure delight.

LEMON MERINGUES

3 egg whites, at room temperature
1/4 t. cream of tartar
6 T. sugar
1 T. grated lemon zest

In a large mixing bowl beat egg whites until foamy. Add cream of tartar; beat on high speed until soft peaks form. Add sugar and beat. Gently fold lemon rind into beaten egg whites.

Drop mix by tablespoon on 2 buttered and floured baking pans. Bake in a preheated 250 oven for 1 hour. Turn oven off, do not open oven door, leave in oven 1 hour. Then transfer cookies to wire racks to cool.

It's Friday which means that we all head over to Michael's for Foodie Friday. Designs by Gollum is THE place to be on Friday to see what everyone has been cooking this week!

11 comments:

Pondside said...

Yummmm two keepers - I also made note of Mary's lemon coleslaw.\
I haven't tried meringues in our gas oven - I wonder how they'd do.

Martha said...

Mine is gas and they did fine.

Mary said...

Thank you so much for your kind words Martha. Your meringues also sound wonderful. Have a great day. Blessings...Mary

Joyce said...

Well if Mary made this and then you made it I know it is a winner and will give it a try this weekend. Happy 4th.

Martha said...

Joyce -- it would be a perfect 4th of July slaw!

chayacomfycook said...

Mary has the best recipes and now you have the best recipes.

GardenofDaisies said...

The lemony coleslaw sounds fabulous and perfect for a july 4th celebration! :-)

Gail @ Faithfulness Farm said...

LOVE lemons and what wonderful ways to use up your bounty of them. Both recipes sound light and refreshing :)

Happy 4th!

Blessings!
Gail

Beth said...

Thanks for the great lemon recipes. What an interesting idea to use lemons in coleslaw. I think I will have to try this.

Lori E said...

I often have lots of lemons. Now I have two new uses for them. I never thought of putting lemon into a meringue, doh.

Beth said...

Something else for me to try on our guests from KS! Hey, I never did get free lemons but I did get a free half gallon of milk yesterday - the Land O' Lakes rep was at the store handing out coupons for free milk!
Have a wonderful day!
xo Beth