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The more mature wines just called for food: chicken with lemon cream sauce, lobster, creamy risotto.
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Lemon cream, whiffs of grapefruit, juicy ridiculous acidity folded into a round finish and wrapped in layers of complex flavor.
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Mr. Voss says he cycled through Jefferson in 1989 and saw a teenage girl selling homemade vanilla ice cream laced with lemon juice.
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It might be kolaches and klobasneks yeasted rolls with a changing roster of, respectively, sweet (Meyer-lemon cream) and savory (Czech-style sausage and farmstead cheddar) fillings.
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M. on the seventeenth he was served it: three barbecued pork ribs, two orders of onion rings, fried okra, three beef enchiladas with cheese, and two slices of lemon cream pie.
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The color, over time, had softened into a rich gold, and the wines showed their maturity with supple aromas such as apricot, lemon cream, brioche and toasted nuts complimented by peach and honey.
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The attendant got her gelati scraper spoony thing and proceeded to lavish layer upon layer of lemon, strawberry and pistachio ice cream, to create the Monte Bianco of cones.
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