31.   Add the lemon zest, lemon juice and vanilla to the batter and mix well.

32.   Add the lemon zest, mace, allspice and salt along with the egg yolks.

33.   Add the lemon zest.

34.   Add the mustard, salt, pepper, lemon zest and olive oil to make a vinaigrette-style sauce.

35.   Add the sage leaves, lemon zest and cracked black pepper.

36.   Add eggs, orange zest, lemon zest, vanilla and almond extract.

37.   Add lemon zest and rum, and continue mixing for another minute.

38.   Add lemon zest, lemon juice, salt, pepper and parsley.

39.   Add the arugula, basil, tomatoes, lemon zest, olive oil and lemon juice and toss until well-combined, seasoning with salt and pepper to taste.

40.   Add the capers, brandy, lemon zest and oil and pulse until olives are minced.