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Pure lemon and lime oils

 
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David



Joined: 30 Sep 2004
Posts: 1855
Location: Ottawa, Ontario, Canada

PostPosted: Mon Jan 17, 2005 5:02 pm    Post subject: Pure lemon and lime oils Reply with quote

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!
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Charlotte



Joined: 02 Jan 2005
Posts: 15
Location: Berkeley, CA, US

PostPosted: Mon Jan 17, 2005 7:22 pm    Post subject: Reply with quote

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

PostPosted: Mon Jan 17, 2005 7:35 pm    Post subject: Reply with quote

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

PostPosted: Tue Jan 18, 2005 9:57 am    Post subject: Reply with quote

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

PostPosted: Tue Jan 18, 2005 5:05 pm    Post subject: Reply with quote

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!
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wasabi



Joined: 29 Nov 2004
Posts: 32
Location: Salt Lake City, UT

PostPosted: Wed Jan 19, 2005 3:31 am    Post subject: Re: Pure lemon and lime oils Reply with quote

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

PostPosted: Wed Jan 19, 2005 5:59 am    Post subject: Re: Pure lemon and lime oils Reply with quote

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

PostPosted: Thu Jan 20, 2005 4:48 pm    Post subject: Reply with quote

Charlotte,
Those truffles sound amazing!
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Charlotte



Joined: 02 Jan 2005
Posts: 15
Location: Berkeley, CA, US

PostPosted: Fri Jan 21, 2005 9:54 pm    Post subject: Reply with quote

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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