Zing for Yellow! - lemon crosswise ...

In Siii aroma water with lemon flavor, aroma from natural lemons is used - which gives a light, fresh and natural lemon flavor.

The lemon was imported to the Danish court in the 1520s, but only gained a prominent place in Danish cuisine from the 1700th century.
The lemon is a fantastic versatile ingredient that can get the taste buds out of the chair! It can be used in the starter, main course and dessert. But you may have just tried salted lemons..?

If it was something, you can get the recipe here:

Salted Lemons

 Ingredients

  •     5 pcs citrons (organic!)
  •     3 dl coarse sea salt (ordinary coarse salt can also be used)
  •     water (only if you need to cover the lemons in the glass)

Equipment

  •     A jam jar

Here's how you do it

Rinse your lemons and dry them - set one lemon aside. Cut a cross in the remaining lemons lengthwise and cut almost to the bottom - it is important that the lemons still stick together.   

Fill your lemons with salt and also rub a little salt on the outside of the lemons.
Now put the lemons in a scalded jam jar (you will find just what you have that fits best in size). Squeeze the lemons hard when they are in the glass - it is intended that the lemon juice should be squeezed out and the lemons should be very tight. Pour the rest of the salt over.   

Now take the lemon you put aside and squeeze the juice from it into the glass. If the lemons are covered in moisture, just close the lid now - if not, then pour a little more lemon juice or boiling water on top until the lemons are covered.   

Store your salted lemons for 2 months in a dark and cool place and turn them a few times so that the salt is distributed when you remember - from there they can be stored in the fridge, where they only get better with time.

Half-peeled lemons suddenly appear ...

The artfully peeled lemon, showing off its shiny flesh and spongy peel, was actually a beloved detail by Dutch "still life" painters in the 17th century.

But why did the lemon become such a signature element in the genre?

 

 

Mariët Westermann, Vice-Chancellor of NYU Abu Dhabi and historian of Dutch art, has the answer - -You can read James Langton's summarized version).

Or if you just happen to have a good hour to fill in, then you can also have fun Westermann's original lecture - there is an interdisciplinary story about the prevalence of lemon in botany, horticulture, art and trade in early modern Europe ... and maybe enjoy a Siii in the meantime ... the one with a taste of lemon of course ...