Lemon Tablescape

How many of you remember the “If You Give a Mouse a Cookie” story from your children's childhood?  My husband and I must have read this story - and its sequels (“If You Give a Moose a Muffin,” “If You Give a Pig a Pancake”) a hundred times!  And, ahem! we only did it for the kids, not because we enjoyed it in the least.  Oh, what fun times!

And now, I've created my own version.  It goes like this:  If you give Maria a Lemon Thyme herb plant,

the variegated Lemon Thyme that she can find locally only at Trader Joe's every other year . . .

chances are she's going to want to bake something special . . .

like the Citrus Loaf Cake from Rattlebridge Farm . . . 

When she makes the cake, she'll realize she needs to put together a table to go with it.  

She'll want to use her Botanical Citrus Salad plates from Williams-Sonoma, featuring limes . . .

blood oranges . . . 

grapefruits . . .

and, of course, lemons!

To complete the table, she'll realize she needs a nice centerpiece . . .

Some lemony yellow roses interspersed with creamy whites . . .

Set on a vase surrounded by lemon slices . . .

Once the table is set, she'll want to invite some friends for lunch . . .

  

If she invites some friends, it'll dawn on her that she's now going to have to prepare some food, because, unfortunately, it won't magically appear on the plates.  She makes a nice arugula salad with shaved Parmesan cheese and dressed with a lemon vinaigrette . . .

using her precious olive oil, bought in Italy last year while she was traveling in Tuscany.

Then, she'll prepare one of her favorite dishes:  Chicken Marbella, from the Silver Palate Cookbook.

The chicken is prepared with yummy treats like olives, capers, prunes, garlic, oregano, and, of course, more precious olive oil . . . All those good things that remind her of the Mediterranean . . .

Then it's sprinkled with brown sugar, which will caramelize during baking and flavor the chicken beautifully . . .

Once the chicken is done, she'll need to turn her attention to the beverages, and, since her mind is still taking a short trip back to Italy, Pallini Palmers seem perfect for the occasion!

Made with her favorite Arnold Palmer recipe, and adding a generous portion of Pallini Limoncello.

It's a perfect summer drink!

There are a lot of lemons in this post, but as Mae West once famously said:  “Too much of a good thing can be wonderful!”

She and her guests can glance at her flowering clematis in the backyard, just to cleanse their visual palate . . .

Her friends will come and share the food, the drinks, and some lovely conversation on a beautiful summer afternoon . . .

And chances are . . . she'll have so much fun, she'll want to do it again and again!

Dulce de Toronja

Sweetened Grapefruit Shells are as intrinsical to my culinary upbringing as you can get . . . yet this is the first time I make them.  That's what happens when you grow up surrounded by talented cooks - why bother, when your dear aunt makes the world's best?

This dessert, which I imagine originated amongst the peasantry who always makes use of everything available to them, is truly a labor of love.  I think it will become a lost art because few will devote the time it takes to make it.  I suppose that's another reason why I've never tried.  Also, this is not something my family will eat.  Isn't it sad?  They won't even try it!

But filled with Christmas nostalgia, which brought back so many memories of my childhood, and finding these beautiful white grapefruits at the supermarket, I was not able to resist.  This is my chance to document the process . . . who knows if I'll make it again?

Start with 5-6 large white grapefruits with as thick a skin as you can find.  Peel away the yellow zest, removing as little of the white skin as possible to keep the shell intact . . .  My sweet husband peeled them for me!

Once peeled, cut them in half . . . 

And then in quarters . . .

Remove the juicy sections . . .

Save them for the juicer . . . freshly pressed grapefruit juice is delicious!

Place the shells in a plastic bowl and soak overnight . . .

The next day, drain the shells and discard the soaking water . . .  Place the shells in a Dutch oven with fresh water to cover them and cook over medium heat.  Bring to a boil and then discard the water.  Repeat the procedure once more.

The shells will turn translucent . . .

Remove from heat, drain, gently pat them between paper towels to remove excess water . . .  Then, if you suffer from OCD you might like to remove some of the extra fibrous strings that are still clinging to the shells . . .

Now we are ready to make the syrup . . .

In a Dutch oven add 2 cups of sugar, 4 cups of water and a cinnamon stick and stir until dissolved . . .  Add the shells and cook over low-medium heat until the syrup thickens. . .

Allow the shells to cool at room temperature.  Transfer to a glass bowl and refrigerate.

Serve cold with edam or gouda cheese . . .

How do I describe the taste . . . ?  First of all, it has a citrusy freshness.  It retains some of the tartness of the grapefruit, but it's very sweet at the same time.  The shells absorb the syrup, so a delightful juiciness bursts out when you bite into a slice.  The cheese balances the sweetness and its creaminess adds another layer of complexity to this lovely dessert.

It may be peasant fare . . .  It may never catch on . . . I wish it would . . .