Best Limon Royale Recipes

LIMON ROYALE

Steps:

• Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds. Combine the sugar with 2/3 cup water in a medium skillet and bring to a bare simmer over medium-low heat. Add the lemon slices and cook at a bare simmer until the rinds are almost completely translucent, about 20 minutes. Remove from the heat and let stand in the syrup until cool. Transfer the lemon slices to a cooling rack set over a baking sheet and allow to dry for 3 hours at room temperature.
• Strain the remaining cooled simple syrup into an airtight container or jar and reserve for another use (simple syrup keeps in the refrigerator for up to 2 weeks).
• Pour 1 1/2 tablespoons limoncello into each of 6 Champagne flutes, then fill with the prosecco. Garnish each flute with a candied lemon slice and serve.

LIMON CHICKEN

Steps:

• Season both sides of the chicken liberally with salt and pepper. Heat the oil in a deep saucepan, add the chicken and sear on both sides until golden brown, about 2 minutes on each side. Remove the chicken and add the onions and garlic and cook at medium-low heat until the onions are golden brown, about 10 minutes. Season with salt and pepper, stir in the yellow chile and return the chicken to the pan. Spoon some of the onions over the chicken, cover and cook for 10 to 15 minutes, until chile sauce has completely infused the mixture and the chicken is cooked through. Add the lemon juice and cook another 10 minutes, to allow flavors to meld.

SHORTCAKE ROYALE

Steps:

• Microwave 1/4 cup orange liqueur with 3 tablespoons sugar until the sugar dissolves, about 4 minutes. Cut 1 pound cake horizontally into 4 thin rectangles. Toss 2 cups mixed berries with the orange syrup and 2 tablespoons sugar. Beat 1 cup heavy cream with 2 tablespoons sugar until soft peaks form. Make a 4-layer cake with the whipped cream and berries between each layer. Dust with confectioners' sugar.

KIR ROYALE

Steps:

• Pour 1/2 to 1 ounce creme de cassis into a chilled flute. Fill the flute with champagne and garnish with a raspberry.