During the busy holiday season, I often serve dishes infused with a generous squeeze of fresh lemon juice or grated lemon rind, which not only imparts a refreshing flavor, but also boasts cold-fighting vitamin C and healthy aromatic citrus oil. And my offering ranges from quick and easy hors d'oeuvres to tangy but sweet desserts.
A favorite winter salad immediately comes to mind: It's an easy melange of pears or apples and pecans or walnuts, which I vary with either artisan Cheddar, imported Brie or Camembert or feta cheese, using whatever cheese I have on hand. I then toss the salad with a lemon-infused vinaigrette stirred with a dab of Dijon mustard.
For dessert I often turn to homemade Lemon Vanilla Wafers, which are thin and ethereal and delicious.
Here are a few lemony tips to keep in mind:
• When using grated lemon zest or freshly grated spices in cake or cookie batter, cream the flavoring with the butter and sugar, since this abrasive action releases essential oil and aroma from the peel and spices.
• A juicer, either a glass or aluminum reamer, is indispensable for squeezing lemons or limes.
Joyce White is the author of "Brown Sugar" and "Soul Food." Reach her at jwhitesoul@aol.com.
