68 summer fruit with lemon and Recipes

pearl barley, water, olive oil, fresh lemon juice, fresh orange juice, grated gingerroot, dijon mustard, sea salt , to taste, ground pepper , to taste, ripe nectarines, halved and pitted, ripe peaches, halved and pitted, cubed cooked chicken breasts, julienned red onion, fresh cilantro, chopped

chopped ripe plum (about 1), diced apricots (about 2), diced nectarine (about 1), sliced fresh mint, diced red onion, minced seeded serrano chile, grated lime rind, fresh lime juice, honey, salt, ground red pepper, sweet cherries, pitted and halved, green onion, finely chopped, butter, melted, fresh lemon juice, salt, garlic clove, minced, jumbo shrimp, peeled and deveined (about 2 lb), lime wedges, mint sprigs (optional)

egg whites (about 1/2 cup), sugar, lemon juice, white vinegar, salt, heavy cream, strawberries (or other sliced fruit or berries), kiwi fruits, sliced (or berries)

non-fat vanilla yogurt, vanilla extract (used almond also), fresh lemon juice, corn syrup, fruit, fresh

salad greens, strawberry, fresh pineapple, peeled, sliced and cubed, blueberries, blackberry, banana, peeled and sliced, water, cream of coconut, honey, ginger, fresh lemon juice

peach gelatin, water, sm. nectarines or peaches, peeled, sugar, unflavored gelatin, milk, eggs, separated, cream cheese, softened, lemon peel, frozen raspberries in syrup, slightly thawed, raspberry gelatin

ripe peaches, quartered and pitted, ripe plums, quartered and pitted, water, orange liqueur, sugar, lemon , zest of, pure vanilla extract

mayonnaise, fresh lemon juice, curry powder, soy sauce, salt, pepper, cooked chicken, cubed, water chestnuts, drained and quartered, red seedless grapes, halved (1/2 lb), honeydew melon, cubed (1/2 lb), cantaloupe, cubed (1/2 lb), lettuce leaves, almonds, sliced and toasted

egg yolks, superfine sugar, irish mist liqueur, dry white wine, fresh lemon juice, fresh raspberries or 3/4 cup frozen raspberries, fresh strawberries, hulled and sliced, fresh blackberries or 1 cup fresh blueberries or 1 cup frozen blackberries or 1 cup frozen blueberries, sugar, mint sprig (to garnish ) (optional)

rose wine, brandy, orange liqueur (recommended : grand marnier), sugar, apricots, sliced thin, plums, sliced thin, peaches, sliced thin, raspberries, lime, thinly sliced, lemon, thinly sliced, ice cubes

all-purpose (plain ) flour, granulated sugar, milk, eggs, unsalted butter, firm, ripe peaches or nectarines, peeled, if desired, pitted and sliced, raspberries or blackberries, lemon wedges, optional

cake flour, superfine sugar, egg whites, at room temperature (about 10 large egg whites), cream of tartar, salt, vanilla extract, mixed berry, mango, peeled, pitted and cubed, nectarine, pitted and sliced, orange juice, fresh raspberry (or frozen ), fresh lemon juice, sugar

fresh fruit , any combination of berries or stone fruit, sugar, freshly squeezed lemon juice, vodka, kosher salt

lemon juice, brown sugar, lemon, with peel, green seedless grape, toothpick, ice cubes, apple juice, fruit juice (ceres whispers of summer citrusy ), ginger ale, limoncello (or 1 tbsp any citrus-based alcohol)

splenda-sweetened red fruit punch, chilled (hawaiian punch or hi-cup is great!), frozen lemonade concentrate, slightly thawed, white grape juice, lemon, sliced

strawberry, chopped, peach, chopped, watermelon, chopped, sugar, fresh lemon juice

firm-ripe apricots or 3 lbs peaches, sugar or 1/2 cup splenda substitute, flour, lemon juice, ground cinnamon or 1/2 tsp mace, salt

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.