Category Archives: lemon

Lemon, Lime & Mint Sorbet

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I think I’ve outdone myself.  I made sorbet last season.  It was my first time, and I didn’t have an ice cream attachment for the kitchen aid mixer.  Heck, I didn’t even have a kitchen aid mixer last season. 

I love lemons and I love limes.  I especially love the mint that grows at HighCross Farm.  Put all three together and you get something that is completely sublime.  I love the flecks of mint and zest in the sorbet.

You should be warned, this recipe calls for the use of raw beaten egg whites.  They are crucial.  Trust me when I tell you they give the sorbet a wonderfully creamy texture.


  • 2 c granulated sugar
  • 2 c water
  • 1 cup of lemon and lime juice (It took me about four lemons and five limes to get a cup)
  • zest of 2 lemons and 2 limes
  • 1 good handful of fresh mint
  • 2 egg whites beaten to stiff peaks

In a medium sauce pan add the water and sugar.  Heat to boiling, stirring occasionally.  Once the mixture gets to boiling, take off the heat and let cool to room temperature.

In a blender or food processor, chop the zest and the mint.  Set aside.

In a large bowl, add the simple syrup, lemon/lime juice and zest/mint mixture.  Stir.  You might want to pour the juice into the syrup in batches and taste before you add more.  I say this because some people like their sorbet on the sweet side, some on the sour.  Myself, I prefer mine on the sour side. 

Ok, if you do not have an ice cream maker you can put in the freezer.  Stir with a wisk every thiry mins for a couple of hours to incorporate some air. Add the beaten egg whites at your last stir.  Let freeze over night.

If you have an ice cream maker, chill the mixture over night.  Once thoroghly chilled, churn in your ice cream maker using instructions for whichever ice cream maker you have. 

During the last 10-15 of churing, add the beaten egg whites.  Transfer to a container and let freeze for at least 8 hours.

Scoop out into your favorite dish and enjoy! I sure did.  (It will not last long, trust me!)

One more picture..close up.

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Posted by on June 11, 2009 in lemon, lime, mint, sorbet


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Lemon Chicken with Roasted Potato Rounds

I have been going through CSA withdrawals.  I miss getting my weekly farm box.  I am fortunate enough to keep in contact with my wonderful CSA farmer Steve Vogelmann.  My daughter and I were lucky enough to stop out at HighCross Farm and pay the Vogelmanns a visit.  While there we discussed the approaching CSA season and my plans for this blog amongst other things.  My daughter and I took the trip out to the farm not only to visit with the Vogelmanns, but to get one of their roasting chickens.  They have the BEST tasting chickesn ever.

I decided to forgo the usual honey-butter chicken I normally make.  I was in the mood for something that would remind me of warmer weather.  I opted for a Lemon chicken and paired it with some roasted potato rounds.  Needless to say, it was fantastic.

The supplies for the chicken:


  • A good sized roasting chicken.  Mine was aprox. 5 lb.
  • Two lemons.  You will use the juice and the rind.
  • Fresh herbs.  I used rosemary, thyme, sage and marjoram.
  • Two gloves of garlic, grated.
  • Olive oil
  • S & P to taste.

By the way, how awesome is that chicken?? Nothing beats farm raised…nothing.

Rinse off and pat dry your chicken.  You can freeze the giblets for later if you so desire.

Zest the rind of one of the lemons.  I have a zester which is great, but if you do not have a zester you can grate the rind on the fine part of your box grater or use a micorplane.

Chop your herbs up nice and fine.

In a mixing bowl combine the juice of the lemon you took the rind from, the chopped herbs, lemon zest and grated garlic.  Drizzle in olive oil and whisk.  Note:  I really don’t measure the olive oil.  I drizzle, whisk and taste.  I put in enough oil to balance out the tartness of the lemon without the oil taking over.  It usually comes out to be close to a 1/2 cup.  It’s all preference. Salt and Pepper to taste.

You will get something that looks like this:


Slice some lemon rounds from the other lemon and set aside.

Brush some of the marinade onto the chicken and cover with lemon slices.


Put the chicken into a 375 degree oven for 45 minutes.  This lets the skin get nice and gold and crispy.  After the initial 45 mins, baste the chicken with the lemon marinade every 15 minutes until the juices of the chicken run clear.  I take off the lemon slices when they start to become too dark.

The chicken after roasting:


During the inital 45 mins, prep your potatoes.  I used Yukon Gold potatoes.  I find they hold their shape well.  The skin of a Yukon Gold is thin so I don’t even bother peeling them.


Slice your potatoes into rounds.  I prefer to steam them rather than boil them.  This saves time with the roasting process and they do not get water logged.

Steam your potato rounds until fork tender.

Place in a roasting dish and drizzle some of the marinade over them. ( I set aside some of the marinade in a separate bowl to avoid cross contamination).

Put potatoes into the oven after the chicken’s first 45 minutes of cooking.  They will come out golden brown and crispy on top…nice and soft in the center.

You can cut your potatoes to any desired thickness.

I like to spoon some of the left over marinade onto the potatoes while they are still hot.




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Posted by on February 22, 2009 in chicken, herbs, lemon, potatoes


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Lemon Herb Butter

I had some lemons, fresh Rosemary and super fresh Basil (courtesy of HighCross Farm) in my fridge and decided to make a lemon herb butter.

Please don’t mind my cutting board. It was stained green after chopping my herbs.

I chopped up a good handful of Basil and about two sprigs of Rosemary (Rosemary is a strong herb). I took about a tablespoon of fresh lemon juice and added it to 1 stick of room temperature butter.  I then added my chopped herbs, mixed until well blended and chilled in the refridgerator until needed.

Finished product…

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Posted by on August 17, 2008 in basil, butter, herbs, lemon, rosemary


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