Over the years I’ve collected many cookbooks, particularly of the ethnic variety, and embedded as an ingredient in many of the recipes is lemon: The Flavor Principle by Elisabeth Rozin, Memories from Brownie’s Kitchen by Brownie Schrumpf, The Vegetarian Epicure: Book Two by Anna Thomas Nationality Rooms Recipe Book of the University of Pittsburgh, Ciao Italia by Mary Ann Esposito, and Irish Traditional Cooking by Darina Allen, just to name a few.
½ teaspoons grated lemon peel
2 tablespoons lemon juice
½ tsp salt
¼ tsp ground ginger
2 cups shredded red cabbage
Cut leeks into 2˝ long pieces. Wash and drain. Saute finely chopped onions in oil for five minutes. Add leeks, carrots, tomato paste and dill weed. Cover and cook over low heat for 30 minutes, shaking pan and stirring frequently. Add rice, sugar, lemon juice, salt, and water. Cover and cook another 30 minutes or until leeks are tender. Remove from heat and cool. Serve with lemon at room temperature. Serves 6.
Pour liqueur over dried and fresh fruits in saucepan and simmer lightly, covered for 10 minutes, until prunes are slightly plumped and some of the liqueur is absorbed. Remove from heat and cool. Place cooked fruit (reserve half of raisins) and liquid into a blender. Blend. Remove. Stir together with ½ chopped nuts and other half of raisins. Prepare biscuit dough and roll out into a 6x16 inch rectangle. Cut into 2˝ squares and then cut each square into 2 triangles. Spread half of triangles with honey(not quite to edge) and then sprinkle with grated orange rind. Cover with plain triangles, seal edges, and flatten with rolling pin. Put 1 heaping teaspoon of filling in center of each triangle, bring up corners, and press firmly together. Place on ungreased cookie sheet and sprinkle with reserved nuts. Bake at 375˚F for about 10 minutes or until lightly browned.
In bowl or large glass measuring cup, dissolve yeast in warm water. Sprinkle the 3 tablespoons sugar over and stir to dissolve. (I would warm bowl or glass cup before placing warm water and yeast into them, as well as utensil used to dissolve yeast and sugar). Let bowl sit in warm place until foamy, about 10 minutes (I warm up microwave first then put in yeast bowl). Meanwhile, in large bowl that has capacity to hold 10 cups flour, beat 6 eggs with whisk to pale yellow, add 1 cup sugar, melted butter, milk, vanilla, lemon juice, and lemon zest and beat for 5 minutes with whisk. Stir in yeast mixture and mix well. Add the flour 1 cup at a time, mixing with a spatula until it becomes very thick and holds together (may not need all of the 10 cups). Turn dough onto floured surface (you will need to keep surface well floured) and knead until smooth, about 5 minutes. Place bowl in lightly butter deep bowl (not metal), turn to coat, cover the top of the bowl with plastic wrap (or clean towel), and let rise for 2 hour, or until double size (warm microwave for about 1 minute and then place dough into it).
Dissolve sugar and water into saucepan and bring to boil. Boil for 2 minutes, the allow to cool. Store in refrigerator until needed.