Cooking with Lemon and Lilac

We can’t get enough of lemon and lilac. Brings to mind a rustic French country house, with large shuttered windows that openly invite in irresistible flowery scents. You know the kitchen would be amazing. The kind of place you’d spend every waking moment, even if you didn’t like to cook. Let’s imagine we’re there right now, preparing one of these French-inspired recipes we selected just for you. Bon Appétit!

Cooking Tips

 Lemon — Here’s something surprising; lemons are a flavor catalyst, meaning they bring the flavors forward to your taste buds. When cooking with lemons remember they’re acidic, and react differently depending on the food. Lemons help tenderize meat, which is why you see them a lot in marinades. They don’t go great with milk.

For a long shelf life, store your lemons in a plastic bag or crisper drawer in the refrigerator.


Lilac — There’s a little trick to keeping lilac fresh. When you cut them from the bush, peel back the bark 1-2 inches from the bottom. Then smash the ends before placing them in water. Works every time. They’ll stay pretty for weeks! Keep in mind the flavor of lilac varies from plant to plant and they are slightly bitter, so less is definitely more.


The Recipes

 Savory Side Dish: Haricot Verts with Shallots  



Haricot Vert is a long, skinny French green bean bursting with flavor and the centerpiece of this fresh, tasty side dish.

The Main Event: Pesce al Sale (Fish Baked in Salt Crust)

Keep it simple is the thought behind this flavorful snapper recipe. Here’s a tip when you’re out shopping: sniff the fish and if it smells briny like the sea you’re in luck! This recipe reminded us of our time on the French coasts, and brings a delightfully fresh element to a meal.

© 2010-2012 Globetrotter Diaries.

Last but Not Least: Lilac Ice Cream

Did you know lilac flowers were edible? We had no idea. Dish this one up, close your eyes, and savor the pretty scent.

Do you have any favorite French recipes? We’d love for you to share them with us.  

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