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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Mon Jan 17, 2005 5:02 pm Post subject: Pure lemon and lime oils |
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My uncle sent us little bottles of pure lemon and lime oils. (they came with the cutest little spoons marked smidgen, pinch and dash) I've used the lemon oil in the batter for French toast and used some yesterday in a crepe batter but would sure like some suggestions from the gang here at C&Z! _________________ Vivant Linguae Mortuae!! |
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Charlotte
Joined: 02 Jan 2005 Posts: 15 Location: Berkeley, CA, US
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Posted: Mon Jan 17, 2005 7:22 pm Post subject: |
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I think they would be excellent in sauces (for fish or chicken, primarily) but mostly I have used my Boyajian pure oils for either flavoring ganache for chocolate truffles, or in baking. Try sugar cookies with lemon oil in the batter (no vanilla), and mixed with the dipping sugar. Awesome!
I got the idea of lemon truffles from Lori Longbotham's excellent book "Luscious Lemon Desserts". I wouldn't have thought it would work, but the lemon and dark chocolate is a great combo. A local fancy market sells Italian made candied lemon peel strips, which I cut up and use to garnish the truffles.
(Lemon, chocolate, cream ... what's not to like?)
Good thing you got the "smidgen" things with it ... a little goes a VERY long way. I use a scant teaspoon in my truffle recipe and it flavors 375 g (3/4 lb) chocolate thoroughly. |
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Rainey

Joined: 29 Sep 2004 Posts: 2498 Location: Los Angeles, California, USA
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Posted: Mon Jan 17, 2005 7:35 pm Post subject: |
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Charlotte, that sounds wonderful and attractive.
I like just a drop or two of the citrus oils (lemon or orange) in a sweet yeast dough. |
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swan
Joined: 23 Nov 2004 Posts: 450 Location: a Dutchie in HongKong
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Posted: Tue Jan 18, 2005 9:57 am Post subject: |
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or a drizzle of either of them over 'plain'grilled fish or chicken? |
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David
Joined: 30 Sep 2004 Posts: 1855 Location: Ottawa, Ontario, Canada
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Posted: Tue Jan 18, 2005 5:05 pm Post subject: |
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Thanks folks, some good ideas there. Charlotte, mine are the Boyajian ones as well. My uncle is always finding these delightful little cooking oddities. I expect these will last a long time! _________________ Vivant Linguae Mortuae!! |
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wasabi
Joined: 29 Nov 2004 Posts: 32 Location: Salt Lake City, UT
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Posted: Wed Jan 19, 2005 3:31 am Post subject: Re: Pure lemon and lime oils |
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Hi David, those oils are fantastic, you are very lucky!
I enjoy the lemon oils for a variety of pastry use (sparingly of course) as well as a couple of dops into a standard vinaigrette. wondeful clear flavor without the acerbic bite. A few drops of the lime oil punches up a guacamole easily. And both make great additions to an ice cream base! |
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Charlotte
Joined: 02 Jan 2005 Posts: 15 Location: Berkeley, CA, US
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Posted: Wed Jan 19, 2005 5:59 am Post subject: Re: Pure lemon and lime oils |
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wasabi wrote: | Hi David, those oils are fantastic, you are very lucky!
I enjoy the lemon oils for a variety of pastry use (sparingly of course) as well as a couple of dops into a standard vinaigrette. wondeful clear flavor without the acerbic bite. A few drops of the lime oil punches up a guacamole easily. And both make great additions to an ice cream base! |
Oooh, lime oil in guacamole. Hadn't thought of that, perhaps because I buy limes in quantity from Trader Joe's or the Mexican market. (cheap) |
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Erin
Joined: 18 Oct 2004 Posts: 1654 Location: Within view of Elliot Bay, The Olympics and every ship in the Sound
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Posted: Thu Jan 20, 2005 4:48 pm Post subject: |
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Charlotte,
Those truffles sound amazing! _________________ "It's watery....and yet there's a smack of ham."
"It's hot ham water." |
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Charlotte
Joined: 02 Jan 2005 Posts: 15 Location: Berkeley, CA, US
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Posted: Fri Jan 21, 2005 9:54 pm Post subject: |
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Erin wrote: | Charlotte,
Those truffles sound amazing! |
I should have an entry up with pictures soon on my blog, as I have some centers that need dipping ... but for the ganache I use 375 g (3/4 lb) bittersweet, 1 cup (it can be generous) cream, and 1 teaspoon lemon oil.
500-625 g bittersweet for dipping
Candied lemon peel, cut in dice, for garnish.
Makes 4-5 dozen the way I scoop the centers. They freeze.
My two truffle formulae are dipped and undipped (rolled). |
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