Tangy yogurt bursting with the electrifying scent of tart lemon.
This is the perfect everyday marmalade: coarsely cut grapefruit and thinly sliced lemon suspended in a sparkling citrus jelly. The grapefruit is blanched twice and the lemons once, rinsing out some of their bitterness and balancing their flavors. It is tart yet not astringent, delicate but full of fruit, flavorful yet not overpowering.
Who knew making candied peel was so easy, and frankly satisfying! They are quite beautiful when finished and a great gift to bring to a favorite hostess, so make extra.
At olive oil making time in the Abruzzo and Molise regions of Italy, lemons are often added to the last pressing to clean and freshen the press for the next season. The resulting oil, called limonato, is an intense olive oil redolent with lemon. Since the real thing is so expensive, I make my own version by pounding lemon zest in a mortar with gutsy olive oil.
Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them.