When life gives you lemons

  • <b>FOOD FINDS | </b>By Mina Williams Herald writer
  • Tuesday, June 5, 2012 7:30pm

Lemon always adds a bright and sunny note, which is perfect in summer but good any time of the year, says Brooke Baker, co-owner of Edmonds’ Chanterelle restaurant.

Brooke and her husband, Randy, enjoy serving a lemon-inspired chutney on the side of grilled salmon and grilled vegetables when dining at home.

“Honestly, it is good on just about anything,” Baker says.

The chutney is so good that the restaurant is featuring the condiment on the June prix fixe menu. It is served in a hollowed out lemon cup for each guest to add it on their own “Shades of Green” pasta special, a mix of fresh vegetables and creamy goat cheese together with lemon-basil pasta shells.

Roasted Lemon Chutney

Makes about 1½ cups, depending on the size of lemons used

Ingredients

3 lemons, washed

ÂĽ cup extra virgin olive oil, plus more for brushing

ÂĽ cup finely chopped green onions

1 tablespoon honey

Sea salt to taste

Freshly ground pepper to taste

2 tablespoons finely chopped basil

Instructions

1. Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Cut two of the lemons (saving one for later) into half-inch slices, discarding the end pieces. Remove seeds. Set on the parchment paper, brush with olive oil, turn over and brush the other side.

3. Roast on the center rack, turning every 10 minutes or so, for about 20-25 minutes, when they have just a few spots of brown. Set aside until cool enough to handle.

4. Transfer the roasted lemon slices to a food processor with chopping blade attached. Add the green onions and honey and pulse several times until the lemons are coarsely chopped. Add the ÂĽ cup olive oil and lemon juice from one half of the third lemon, which was set aside.

5. Continue pulsing until it is more creamy but still a little chunky. Season with salt and pepper to taste and remaining lemon juice as desired, or with a little more honey if sweeter is preferred.

6. Transfer to a small bowl and refrigerate. Bring to room temperature and add fresh basil just before serving.

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