lemon sauce

Lemonade Glaze for Chicken or Pork

Lemonade Glazed Chicken

Lemonade Glazed Chicken

When I was asked by a local television station to do a segment on cooking with lemonade my first thoughts went to desserts. I made several sweet dishes but I also wanted to go for some savory uses. I ended up creating this lemonade glaze. I’ve tried it on chicken a couple of times and I could see it going well with pork or even seafood. The sweet/sour nature of lemonade works well as a base for sauces. I used homemade lemonade concentrate, but store bought is fine, too. Here is the recipe. I hope you’ll try it. It really is good.

Lemonade Glaze for Chicken or Pork

2 T. oil
1 medium onion, chopped fine
2 t. minced garlic
12 oz. lemonade concentrate
¼ c. red wine vinegar
2 T. hot sauce, or to taste
1 T. prepared mustard
3 T. honey
1 t. cumin
1 t. ginger
2 t. salt, or to taste

Heat oil in pan and cook onion until lightly browned. Add garlic and cook 1 more minute. Add remaining ingredients and cook until mixture has cooked down and thickened- about 10-15 minutes on medium high heat. Stir occasionally. You should end up with about 1½ of glaze.
To use: Brush on meat during last 15 minutes of cooking if baking or grilling. Add in last 5 minutes if cooking in a pan.

Here is the recipe for the lemonade concentrate.




Chicken with Lemon Sauce

Chicken with Lemon Sauce

Chicken with Lemon Sauce

I did a cooking class yesterday and made lamb with lemon sauce. I loved it and wanted to make some when I got home- but alas I didn’t have any lamb defrosted. I also didn’t have the romaine lettuce the recipe called for. Part of the trouble with not going to the grocery store is having to swap our ingredients sometimes. I decided to swap out a few things and the end result was quite nice. I used boneless chicken thighs in place of the lamb and a combination of shredded cabbage and baby bok choy for the romaine lettuce. Frankly, I love the lemon sauce so much pretty much anything I served it with was going to taste pretty  good.

Here is the lamb recipe with my substitutions noted. Since I had boneless thighs I didn’t have to cook the dish as long, probably simmered it for 30 minutes in total.

Fricassee of Lamb with Lettuce

2 1/2-3 lbs. lamb shoulder, or use pork- I used boneless chicken thighs

3 medium onions, chopped

2-3 heads romaine lettuce, washed and sliced thin- I used 2 c. shredded cabbage and 2 heads of baby bok choy, sliced

1/2 c. olive oil

Egg and Lemon Sauce -recipe follows

Cut the meat into serving pieces. Heat the oil in a pot and sauté the meat. Add salt, pepper, the onions, lettuce and a small amount of water. Cover the pot and let the fricassee simmer for about an hour. Prepare the egg and lemon sauce, pour it over the fricassee and serve.

 Egg and Lemon Sauce

1-2 c. stock

2 eggs

juice of 1 lemon

flour, about 1-2 tablespoons, depending on how thick you want the sauce

Bring stock to the simmer. Beat eggs well. Mix the flour with the lemon juice.

Add to the eggs and keep beating. Add the hot broth slowly while you keep beating. Pour the egg and lemon sauce in the pot and bring to a simmer, stirring constantly. Makes 1-2 cups. For a thinner sauce eliminate the flour.

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