Watch those choppers if you eat fresh lemons

Cooking with Cathie

By Cathie Campbell

(Updated: Friday, March 21, 2008, 5:23 PM)

It's funny how we disrespect the poor little lemon by using its name when referring to a vehicle that isn't any good.

I suppose it all came about because lemons are sour, and sometimes we get a sour deal. But I love lemons, and can't wait to share some favorite lemon-based recipes with you. When I was a kid, I actually ate lemons; I cut them in wedges and slurped on them, with no sugar added.

Come to find out, this can damage one's teeth (or so I'm told). A dental hygienist once asked me if I used to eat lemons as a kid, and I asked her how she knew that. She informed me that a small, thin line, like a crease, down the middle of one of my front teeth, was a tell-tale sign she'd seen quite often.

Well, too late now, but at least I can, and will, continue to enjoy one of my favorite citrus fruits in other ways. I hope you enjoy the recipes, and if you to eat fresh lemons, brush your teeth afterward!

Lemon ginger scones

I have heard it said that the correct way to pronounce the word "scone" is to say, "skahn." I tried that for a while, but people just kind of looked at me funny.

• 2 cups flour
• 1/4 cup sugar
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
• 1/2 cup crystallized ginger, finely chopped
• Zest of one large lemon
• 2/3 cup buttermilk
• Egg mixture for brushing tops of scones:
• 1 large egg, lightly beaten
• 1 tblsp. milk

1. Preheat oven to 400 degrees and place rack in middle of oven. Line a cookie sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.

Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over mix the dough.

3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about seven inches round and about 1 1/2 inches thick. Cut this circle in half, then cut each half into three or four pie-shaped wedges.

Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with one tablespoon milk and brush the tops of the scones with this mixture.

4. Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners sugar heavily over the tops of the scones and place them under the broiler.

Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly.

Transfer to a wire rack to cool. Makes six to eight scones.

Salmon with lemon and herbs

It looks like there isn't going to be a California salmon season this year, for commercial or sport fishermen, so prepare for prices to go up.

• 2 1/2 cups fresh bread crumbs
• 4 garlic cloves, minced
• 1/2 cup chopped fresh parsley
• 6 tblsps. grated Parmesan cheese
• 1/4 cup chopped fresh thyme
• 2 tsps. grated lemon peel
• 1/2 tsp. salt
• 6 tblsps. butter, melted and divided
• 1 (3 pound) salmon fillet

1. In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add four tablespoons butter and toss lightly to coat; set aside.

2. Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 degrees for 20 to 25 minutes or until salmon flakes easily with a fork.

Lemon macadamia bars

These really do melt in your mouth.

• 1 cup flour
• 1/4 cup confectioners' sugar
• 1/2 cup butter, melted
• 1/4 cup chopped macadamia nuts

Filling:

• 1 cup sugar
• 2 tblsps. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs
• 2 tblsps. lemon juice
• 2 tsps. grated lemon peel
• 2 tblsps. chopped macadamia nuts, optional
• Confectioners' sugar

1. In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and 1/2 inch up the sides of a greased eight-inch square baking dish. Bake at 350 degrees for 15-20 minutes or until lightly browned.

2. In a small bowl, combine the sugar, flour, baking powder and salt. Beat in the eggs, lemon juice and lemon peel until light and fluffy. Pour over hot crust.

Sprinkle with nuts, if using. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with the confectioners' sugar.