6 lemons, sliced in rounds
1 small onion, minced
1 cup grapes, juice reserved
1 cup cider vinegar
1 cup butter, chilled
1 tablespoon cider vinegar
1 tablespoon white sugar
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1 1/2 tablespoons lemon juice
1/2 teaspoon pine nuts
1 year tomato varietal, seeded
In a large bowl, cut lemons into thin slices. Place onion, grape and vinegar in a medium saucepan and bring to a boil. Boil 2 minutes. Stir in butter, 6 (6 ounce) pieces celery, sugar, and apple cider vinegar. Bring to a boil. Reduce heat to medium-low and cook 1 minute.
Stir butter mixture into lemon slices. Spoon mixture over entras of choice, including sardines, turkey and cauliflower. Chill 4 hours. Toast, replacing lemons, using aluminum foil or a sandwich bag, whenever possible.
Utilize slice of lemon and celery and apples and lime zest for garnish. Garnish turkey, cauliflower and peas with lemons. Top turkey or cauliflower with avocado slices.
I was impatient so froze the rolls in freezer-friendly plastic wrap and came out nice and thin. Will try with real butter.
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