While bitter lemon might fall into the same category as spinach and liver loaf or liver anything else (you either love it or loathe it), some of us would give almost anything except our children’s inheritance for a bottle of this delicious non-alcoholic beverage.
But, whine and sob, it’s disappeared from local supermarket shelves, prompting bitter lemon lovers to launch a Forum search …
John Winsor tells us, “Mr. Klienschmidt and others can find a recipe for bitter lemon by going to recipezaar.com or by just asking for a bitter lemon recipe online.”
Next, faithful Camano Island helper-outer Susan Bender writes, “In response to the bitter lemon requests, it can be ordered online from Amazon.com, but it is very pricey to ship.
“You get a better deal by ordering in larger quantities, such as four liters of Canada Dry bitter lemon for about $22, including the $16 for shipping. The Schweppes brand is about double the cost per bottle.
“I never had a problem finding this until 2000. I used to be able to buy it back home in Orange County, Calif., but on a recent trip in November, found out they can no longer get it. I’ve also found it in grocery stores in Victoria, B.C. And, of course, in the United Kingdom, but they won’t allow it on planes any more in carry-ons. As you can tell, I am a HUGE bitter lemon fan.”
And last but not least, Roberta Stevens of Marysville says, “New Year’s Eve, I saw bitter lemon on sale at the Wal-mart in Marysville.”
Then, responding to a different request, Roberta shares her recipe for:
Halibut chowder
1tablespoon plus 1 teaspoon butter
1/2cup diced onion
1tablespoon flour
2cups chicken broth
1can (about 141/2 ounces) Italian-style diced tomatoes
1cup milk or heavy cream
2cups diced potatoes
1/2cup frozen corn, thawed
1tablespoon chopped fresh parsley
1/8teaspoon pepper
1/8teaspoon thyme leaves
6ounces halibut, cut into 1/2 -inch cubes
In 3-quart saucepan, melt the butter; add onion and saute over medium-high heat until onion is softened. Sprinkle evenly with flour, stir quickly to combine, and immediately stir in the chicken broth, tomatoes and milk or cream. Reduce heat to medium-low and cook 5 minutes. Add potatoes, corn, parsley, pepper and thyme and cook about 10 minutes more. Add cubed halibut and cook another 5 minutes.
Makes 4 generous bowls.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and all e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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