In April, there will be a Forage Oakland Citrus Party, which will include marmalade making; exchanging of recipes; enrolling new Forage Oakland members; and just all around revelry. When I am back in town next week, I will post more details.
In the meantime, do post comments with favorite meyer lemon recipes.
9 comments:
I was walking around in temescal and someone left out a big bag of meyers for the taking. I grabbed a whole bunches and am planning to make the following:
Lemon Panna Cotta, prob without the blackberry sauce
http://www.epicurious.com/recipes/food/views/Lemon-Panna-Cotta-with-Blackberry-Sauce-107943?sisterSite=bonappetit.com&src=1
Lemon Syrup cake.
http://www.epicurious.com/recipes/food/views/Lemon-Syrup-Cake-with-Berries-and-Lemon-Curd-Cream-109495
For any readers who want to make citrus marmalade at home, I highly recommend Elise Bauer's recipes and instructions for marmalade at Simply Recipes. She provides photos of each step in the process, including the all-important "is it done?" test. However, in my two marmalade-making experiences the second cooking has taken a lot longer than the recipe says (recipe: 10-15 minutes; my kitchen: 1 hour). She has recipes for Meyer lemon marmalade and Seville orange marmalade.
Although I haven't tried it using Meyer lemons, a "whole lemon lemonade" recipe on my blog is a fantastic way to make lemonade using regular lemons (which are also quite plentiful in the Bay Area right now).
Definitely http://smittenkitchen.com/2009/02/whole-lemon-tart/.
Lemon Curd
~ 3 large eggs
~ 1/3 cup fresh lemon juice (2-3 lemons)
~ 1 T microplaned lemon zest
~ 3/4 cup granulated sugar
~ 4 T unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or hollandaise) (160°). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Whisk the butter pieces into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Found you on blogs of note. What a great blog! Very inspiring and fantastic images!
Cindy
www.lacheapskate.blogspot.com
Hey, you have a great blog here! I'm definitely going to bookmark you!
ccent
Plans for meyer lemons:
1. salted lemons
2. limoncello
3. whole lemon marmalade from sfgate.com (made this one last year, I'll bring some from the last batch for folks to taste)
4. lemon curd to freeze
Lisa, Rockridge
Preserved lemons have become a staple in my kitchen using Meyer lemons. Slice lemons in wedges, pack with salt in a glass jar, add bay leaf and black pepper corns. Cover with lemon juice and wait til they're tender. That will depend on what size your container is, temperature and I don't know what else. Thin slivers of the rind accent so many dishes!
Cheers,
Jan
A Meyer Lemon tree going in my Oakland garden this week - hope to share soon!! David
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