European Stars and Stripes (Newspaper) - March 16, 1990, Darmstadt, Hesse                                Narrow strips of Lemon Peel to Garnish beverages and use in recipes Are fast and easy to make with a twister tool. Working with Lemons by Joan Drake los Angeles times any Job is easier when using the right tools. Here Are some that Are helpful when working with Lemons. Before using these implements Wash and dry the fruit. The term Quot zest refers Only to the outer yellow part of the Lemon Peel not to the More bitter White portion. With the exception of the testing tool All the implements featured in this column Are included in the Sunkist Lemon Aid kit. To Purchase a kit Send $3.50 includes tax and postage to . Box 4587, Overland Park Kan. 66204. Allow four to six weeks for delivery. Individual tools May also be found in most housewares departments and cookware stores. Grater a remove the outer coloured layer of the Lemon Peel by making Quick downward strokes on a Citrus Grater with Fine Sharp surfaces. Measure the grated zest lightly into a spoon but do not pack. For easy cleanup place the Grater on a Sheet of Wax paper before beginning. Zester a this Handy tool has five twist a faucet or Lemon spout into the uncut top of the Lemon then squeeze the fruit to extract the amount of juice desired. To extract the most liquid break the juice sacs by rolling the Lemon on a hard surface before juicing. W a s grated Lemon Peel is made by removing the outer yellow layer of the skin with Quick downward strokes on a Fine Sharp Grater. Small holes with cutting edges on the end of a Blade fastened to a plastic or wooden handle. By pulling the tool Down the surface of the Lemon you can Cut Fine strands of zest. The cutting action of the Zester releases the Citrus Oil so it is a Good idea to work Over the dish being Flavoured. Twister a narrow strips or spirals of Peel Are fast and easy to make with this tool. Simply pull it Down the Side of the Lemon or Cut in a circular fashion around the fruit. Remember that giving the Peel a twist before it is used releases the fragrant Lemon oils. La times Mike Meadows prepare Lemon zest by pulling a testing tool Down the surface to Cut Fine strands of the outer yellow portion of the Peel. Faucet a also called a Lemon spout. Without cutting off the top of the Lemon twist this Handy device into the Stem end until the plastic threads Are covered. Open the top and squeeze the fruit to extract juice. Snap the Cap closed for storage. Juicer a Lemons yield More juice by bringing them to room temperature. Before juicing Roll the fruit on a hard surface with the Palm of your hand to break the juice sacs. Cut the Lemons in half crosswise and Ream out the juice on a hand or electric  Light tangy dessert by Marian Burros new York times More than 25 yeahs version of this Lemon trifle was very popular my guests where in m3 name was a mystery nil one seemed to mind. 1 revisionist recipes Are very p0dua today. Most of them emphasize Lightn synonymous with a healthier dish this updated version would be considered retrograde. While it has less sugar than old version it has More heavy Cream i has Strawberry Topping and a Little purr flavor the whipped Cream. The result is a deceptively Light Dessa with a refreshingly tangy flavor. When served the new version recently it was bigger hit than the previous one. Lemon Angel trifle 1 Large Angel cake or 2 Angel cake loaves 1 envelope in Flavoured Gelatin i cup cold water 3a cup Lemon juice 11/� cups sugar 6 eggs separated 2 Tablespoons grated Lemon Rind 2 cups heavy Cream 2 Tablespoons rum 1 pint strawberries sliced and Light sugared. Break Angel cake into Walnut size Piec and put in a bowl. Sprinkle Gelatin oven in a separate bowl. In top of a double boiler mix Lemon ii with half cup sugar egg Yolks and Leim Rind. Stir and Cook Over hot water until Ihl remove from heat and stir in Gelatin my set aside to Cool. Beat egg Whites until Foamy. Gradual beat in remaining 3a cup sugar until mini is stiff. Fold into Yolk mixture. Beat Oneal Cream until stiff and fold into Yolk mix lure fold mixture into Angel cake pieces. Place into 10-Inch Spring form pan. Refrigerate for several hours or Ove Nigl when ready to serve beat remaining cup Cream until stiff. Fold in rum. Spoon top of trifle and top with sugared berries remove ring from Spring form and serve yield 12 Servings.60 minute gourmet by Pierre Franey new York times pesto sauce adds its own flavorful fillip to fresh Salmon and Linguine. Pesto sauce among the most glorious exports of Genoa has a myriad of uses aside from mixing with pasta. I often use pesto or some variation of it As a sauce for grilled fish cold meat or salads. The classic recipe Calls for pur6eing fresh Basil Olive Oil Pine nuts and Parmesan. Pesto can be made in Advance and added at the last minute making it Ideal for efficient Home cooking. Cooks across the land Are making batches of pesto at this time of year and freezing it. The key to a Superior pesto is the Quality of the Basil. Do not add any of the Flowers that appear late in the season for they Are extremely bitter. For the same reason All Tough stems should be discarded. And the better the Olive Oil the better the sauce. A store pesto in tightly sealed plastic or Glass containers with a layer of Olive Oil Over the sauce to keep air from reaching it. Tightly sealed pesto will last up to several weeks in the refrigerator. The combination of richly Flavoured Salmon and aromatic pesto is particularly felicitous. Since Salmon tends to fall apart when Cut up and tossed with pasta i prefer to saute strips of the fillet and Lay them on top. The Salmon fillets in this recipe Are seared in a nonstick pan coated with a Tablespoon of Olive Oil. They should Cook Only for about two minutes. A cooking time for the pasta is omitted Here because it will depend on the Type of pasta used fresh pasta Cooks in about half the time of dried. Before cooking the Salmon prepare the pasta keep it warm and just before serving Combine the two. A simple salad of tart Arugula and Sweet red onions in a Garlicky Vinaigrette is a Fine accompaniment. Linguine with fresh Salmon and pesto sauce 2v3 cups fresh Basil leaves i cup plus 1 Tablespoon extra Virgin Olive Oil 3 Tablespoons Pine nuts 1 Tablespoon coarsely chopped garlic Salt and freshly ground Pepper to taste i cup grated Parmesan or Pecorino cheese 11/4 pounds Boneless skinless Salmon fillets 3a Pound Linguine 4 quarts water 1 Teaspoon hot red Pepper flakes 3 Tablespoons finely chopped shallots. Remove and discard All Tough stems from the Basil. Put 2 cups of the Basil leaves in the Container of a food processor. Add the i cup of Oil Pine nuts garlic Salt and Pepper. Blend Well to a Fine texture. Add the cheese and blend quickly. Cut the Salmon on the Diagonal into 1-Inch thick slices. Lightly Salt the water and Cook the Linguine unti Lall Dente. Drain but Reserve 1a cup of the cooking liquid return the pasta to the pot in which it was cooked. Ail half of the pesto sauce the reserved cooking liquids and Pepper. Blend Well and keep warm. Meanwhile add the remaining 1 Tablespoon of Oil id nonstick Skillet Large enough to hold the Salmon in on layer. Add the Salmon slices and season with Salt Pel and Pepper flakes. Cook stirring about 1 minute. Adi shallots Cook and stir 1 minute More. Keep warm. Divide the Linguine equally on each of four serving plates. Spoon equal portions of the Salmon mixture each and drizzle the remaining pesto sauce Overall. Garnish with the remaining 1/3 cup Basil leaves. Serve immediately. Yield four Servings. Arugula and red onion salad 3a Pound Arugula leaves 1 medium size red onion Cut into thin slices 1 Teaspoon finely chopped garlic 1 Tablespoon red wine vinegar 3 Tablespoons Olive Oil Salt and freshly ground Pepper to taste pick Over the Arugula leaves and remove Andi disc a any Tough stems. Rinse and Drain the leaves. I place the leaves in a salad bowl. Add the slices garlic vinegar Oil Salt and Pepper. To i blend Well. Serve yield four Servings. Page 16 the stars and stripes Friday March 16,1990