if life gives you lemons....

The only saving grace of the cold, wet weather we've been having is when the sun finally peeks through, I can feast my eyes on a miraculous sight--a tree full of Eureka lemons in my front yard and a tree full of Meyer lemons in my backyard.
OK, the Meyers aren't really mine... but isn't there some rule about if it hangs over your fence you're allowed to eat it?

So I fill buckets with lemons, promise myself I'm going to be a good girl and juice them and freeze them. Instead, I make a big jar of lemonade and this killer and incredibly easy chicken recipe, full of lemons, thyme and rosemary (for the recipe, look under September on this blog for a post called Perfect Fall Chicken ). 

If I'm in the mood for something sweet (like every day...), I take all that lovely lemon juice and zest and make these Lemon and White Chocolate Mousse Parfaits with fresh Strawberries, a recipe I saw in Bon Appetit Magazine and tweaked a little.  Yes, it takes a minute. You make a lemon curd (with any kind of lemon you like), a little white chocolate ganache, whip a little cream, and dice up some berries. Layer the mousses in a pretty glass, and it's guaranteed to make you forget it's still winter!

Lemon and White Chocolate Mousse Parfaits with Strawberries

• 5 large egg yolks

• 1/2 cup sugar

• 1/2 cup fresh lemon juice

• 4 teaspoons finely grated lemon peel
• Pinch of salt

• 1/4 cup plus 2 2/3 cups chilled heavy whipping cream

• 1 3.5-ounce bar white chocolate, chopped

• 5 cups diced strawberries (about 2 pounds)


Whisk egg yolks, sugar, lemon juice, lemon peel, and salt in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk until mixture is thickens but doesn’t boil, about 6 minutes. Pour through a strainer into a clean bowl and cool to room temperature. This is your lemon mousse base.


Combine 1/4 cup cream and white chocolate in another medium metal bowl. Set bowl over saucepan of barely simmering water. Stir constantly until chocolate is melted. Remove bowl from over water and cool to room temperature. This is your white chocolate mousse base.


Beat remaining 2 2/3 cups cream in large bowl until firm peaks form. Divide whipped cream between both mousse bases, folding in 1 cup at a time (about 3 cups for each).


Make layers of white chocolate mousse, strawberries, and lemon mousse in 8 parfait glasses or wineglasses; Spoon strawberries over top of each parfait, if desired, and serve.


Yield: 8 servings

Perfect Fall Chicken

Nothing says lovin' like roast chicken in the oven--and if you add some beautiful citrus and herbs, it's even better!


This recipe, from my friend and fellow blogger Jodi Liano (mmmthatsgood.blogspot.com)
couldn't be simpler. It's a simple oven braise of chicken thighs, white wine, olive oil, garlic and fresh herbs. Toss everything in a baking dish at a super low heat.... let it go for a few hours... uncover it so it can get nice and toasty brown.. and you're good to go!



I have to admit, I make this dish all the time for my family, and many of my personal chef clients have also enjoyed this juicy, yummy chicken!

Pan Roasted Chicken with Citrus & Fresh Herbs


8 bone-in skin-on chicken thighs

1 head garlic, separate into unpeeled cloves
1 1/2 lemons, cut into chunks

1/2 orange, cut into chunks

10 fresh thyme sprigs
5 fresh rosemary sprigs

3 Tbsp olive oil

2/3 cup white wine


Preheat oven to 300F. Put chicken pieces into a roasting pan and season with salt and pepper on both sides. Add garlic, lemon, orange, thyme and rosemary. Add oil and mix everything together with your hands, then spread the mixture out, making sure chicken pieces are skin side up.


Pour white wine over all. Cover tightly with foil and bake for 2 hours. Remove foil and turn up oven to 400F. Cook uncovered chicken for another 30-45 minutes, until meat is golden brown and citrus has started to caramelize at the edges. Serves 4-6.