Meyer lemon adds a fruity twist to a familiar classic.
Whisking your dressing by hand ensures that the olive oil does not turn too bitter, a common problem when a blender or mixer is used to emulsify dressings.
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How many ambitious cooks have dreamed of seasonal fresh fruit turned into homemade jam, only to watch their pile of mason jars collect dust? Turns out, all it takes is a microwave and a food processor to make your very own homemade marmalade.
Click here to see 10 Things You Didn’t Know You Could Make in a Microwave
Hotategai. That's what scallop sashimi is in Japanese. I've always thought that raw scallop was ever so slightly sweet. Delicious, but perhaps in need of a bit of balance. So I created this dish in the hope of bringing that balance to lovely sweet scallop. Meyer lemons provide acidity with just enough sweetness to keep the scallops from taking on too much zing. This is a great appetizer to serve when you have quality scallops.
See all ceviche recipes.
Click here to see 5 Sublime Scallop Recipes.
Our Sublemonal Message is potent and tart – we let the natural flavor of meyer lemons shine – and with the added ginger it makes a delightful glaze for meats or base for sauces. This chicken stir-fry uses those flavors for a quick and memorable entrée.With half a cup of Sublemonal Message you’ll have a delicious dinner for four in no time. The Meyer lemon rind in our marmalade gives this stir-fry a burst of citrus flavor and saves you the time of zesting yourself, and the rice wine vinegar and soy sauce up the savory factor resulting in a balanced, healthy dish.Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.
This cheesecake gets a dose of fresh, fruity flavors from Meyer lemons and raspberries. A buttery and sweet crust made from shortbread cookies proves to be the perfect match for the rich and creamy cake.
Here is an incredibly tasty recipes that can easily be made year-round. Whether you're hosting guests for a special celebration brunch or just looking for a sweet treat to enjoy with a cup of coffee, this Lemon Blueberry Coffee Cake will not dissappoint. Serve it warm while the blueberries are still opening up, making it the perfect contrast to the tangy lemon glaze. Trust me, your guests will thank you!
LEMON BLUEBERRY COFFEE CAKE:
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
16 tablespoons (2 sticks) unsalted butter, room temperature
2 cups sugar
2 teaspoons grated lemon zest
4 large eggs, at room temperature
2-3 cups blueberries (I love blueberries so the more the merrier in my opinion.)
2 cups confectioners’ sugar
1 tablespoon buttermilk
3 tablespoons lemon juice
Preheat oven to 350°F. Grease a 12-cup bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess.
Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk.
In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly.
Bake until a tester inserted into center of cake comes out clean, about 1 hour and 10 minutes. Let cool in pan on a wire rack for 10 minutes, then unmold cake.
Make glaze: Mix confectioners’ sugar, buttermilk and 3 Tbsp. lemon juice in a bowl, stirring until smooth. Glaze should be pourable, but if it’s too thick, add lemon juice, 1 tsp. at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Slightly cool for about 30 minutes, then pour remaining glaze over cake and serve.
I'm typically a stickler for authenticity, but when I heard we were doing hummus, I couldn't help but get a little creative with it, especially when I saw that sunchokes were available at the store. Inspired, while admittedly being unsure of how it would turn out, I set out to make a sunchoke hummus. Why not?
Luckily, it turned out pretty well — at least, I like to think so. A little fruity sweetness from the Meyer lemon and an earthy richness from the sunchokes pair off well with the usual chickpeas and hint of sharp raw garlic.
And experimenting with new ingredients or combinations of ingredients is part of the fun of cooking. It's easy to forget that sometimes the best cooking requires no recipe at all. Or maybe that should read, "The best recipes require no cooking at all." Well, either way, here's my recipe for sunchoke hummus.
Click here to see 6 Dip-Worthy Hummus Recipes.
Rosemary perfectly complements tart Meyer lemons in this simple recipe. If you like a 1:2 crust to filling ratio, try doubling the filling and baking just a tad longer.
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While it may seem like a shame to pack Meyer lemons in jars of salt and spices, once cured they serve a wealth of purposes. Traditionally, preserved lemons are a condiment in Morocco for tagines or couscous with green olives and root vegetables. I love to stuff them in chicken breasts with goat cheese and fresh herbs or blend them with artichokes and basil for a flavor-packed pesto. If you wanted to toss one into a margarita or michelada, I wouldn’t blame you.
Click here for Recipe SWAT Team: Condiments