Memories of Meyers. Here's what I did

M

Marg CDN

Well-known member
I found them so lacking in the tang that I was used to, that I added more to Joe's tart. I had had leftover baked tart shells, so by the time I filled them, I then had leftover filling. What an endless cycle.

Pat had posted a recipe for a lemon sponge cake which, (I had mentioned this before) I started making in Grade 9 (AKA on the other side of the border as 9th Grade) Home Economics. I always always loved it. So the next day, I whisked some flour into the leftover filling, and beat some egg whites, folded the 2 together and and baked it to produce an almost instant yummy pudding again. I prefer it warm. But even though we ate it last night, 9/10 of it has disappeared since then. (I am so weak)

Joe, I loved your tart recipe as it is so simple that I can whip it up any time I have leftover shells. And we always squeeze a bottle of lime and lemon juices.

Thank you all for your suggestions. It's so cold out that I'm not going out to get more.

 
Hi Marg, here's another suggestion: REC: Risotto al Limone, good for chilly nights!

It's lovely and light tasting despite the caloric value. I made it with salmon and then veal another time. My Italian DB loved it...

Have you made a lemon drop cocktail yet? They are a little passe now but still yummy and very very good with the meyer lemon juice. my recipe is at home, can post tomorrow if you'd like.

Risotto al Limone - Flo Bayley

5 cups light meat or vegetable broth
4 T butter
1 T olive oil
2 shallots, very finely chopped
1 celery stalk, very finely chopped
1 1/4 c Italian rice, pref. Arborio
1/2 unwaxed lemon
5-6 fresh sage leaves
leaves from a small sprig of rosemary
1 egg yolk
1/4 c finely grated parmesan
1/4 c whipping cream
S&P

1. Bring broth to a gentle simmer (keep it simmering all through the cooking of the rice.

2. Heat half of the butter, the oil, shallots and celery in a heavy bottomed saucepan and saute until the soffritto of shallot and celery is softened, about 7 minutes. Mix in the rice and continue to saute, stirring, until the rice is well coated with butter and is partly translucent, 1-2 minutes.

3. Pour over about 2/3 cup of the simmering broth. Stir very thoroughly and cook until the rice has absorbed nearly all the broth, still stirring. Add another ladleful of simmering broth, and continue in this manner until the rice is ready. You may not need all of the broth. Good quality Italian rice for risotto takes 15-20 minutes to cook.

4. Meanwhile, thinly pare the zest from the lemon half and chop it with the herbs (I used the microplane grater). Mix into the rice halfway through the cooking.

5. Squeeze the half lemon into a small bowl and combine it with the egg yolk, Parmesan, cream, a little salt and a very generous grinding of pepper. Mix well with a fork.

6. When the rice is al dente, remove the pan from the heat and stir in the egg and cream mixture and the remaining butter. Cover the pan and let rest 2 minutes or so. Then give the risotto an energetic stir, transfer to a heated dish or bowl and serve at once, with more grated Parmesan in a little bowl if you wish.

Serves 4 as a first course or 3 as a main course.

 
Oh I do love risotto, on any night. Thanks Heather. Don't know about a lemon drop cockatil, fancy

that...a cocktail I haven't heard of. I actually still have 2 lemons left, I think. And H would love to try out a new drink on me.

 
My recipe for a lemon drop cocktail doesn't have

lemon juice in it, or even a lemon twist (2 oz citrus vodka with 1 tbsp triple sec). But with one leftover Meyer lemon, you could make an awesome whiskey sour.

 
Hey y'all, I popped into Williams Sonoma last night and was browsing...

Noticed they had a Meyers Lemon Sauce in a tall bottle. I didn't get it, but noticed they have quite a few different types of sauces from around the globe - has anyone tried any of these?

 
I hope you like this Marg: REC: Lucious Lemon Drop

from my favorite cocktail recipe book: High Balls and High Heels (doncha love that name?)

Lucious Lemon Drop
1 1/2 ounces lemon flavored vodka (Ketel One is nice!)
1/2 ounce Cointreau or Triple Sec
1 teaspoon superfine sugar or to taste (you will need less sugar with Meyer lemons)
3/4 ounce freshly squeezed lemon juice (Meyer is best - ~1 lemon or 2 small ones)
1/8 - 1/4 ounce freshly squeezed orange juice (a quarter wedge of an average Navel orange is perfect)

Superfine sugar for dipping the rim of the martini glass
Lemon star garnish (see below)

In a large cocktail shaker, fill with ice and drink ingredients. Shake well (until the shaker is frosted with ice outside). Pour into a prepared martini glass, garnish with a lemon star, kick off your high heels and enjoy!

Martini glass: moisten rim of glass with a used lemon rind and dip into superfine sugar. Chill in fridge until cocktail time.

Lemon stars: (tricky but fun) carefully peel a large slice of lemon peel, yellow part only(regular lemons are best for this garnish). Using a small star shaped canape cutter (or freehand with a sharp paring knife) cut out star shapes of zest. Store in a dampened paper towel in a zip lock bag and refrigerate until use. Note: a nice spiral of lemon zest is also wonderful, or nothing at all!

Enjoy! I have 2 meyer lemons in the fridge, perhaps I'll join you tonight! virtually that is.

FYI - I learned a great trick to store Meyer lemons from my mum, wrap each lemon in a paper towel and place in a plastic bag in the crisper drawer of your veggie bin. Check weekly, they should keep for a month or perhaps more if you aren't using them for everything under the sun.

 
Cocktail Night In Canada. It was terrific. I had 2. Used blood orange for the first one and

regular for the second. The first was better. The Meyer lemon has such a flavour that makes it reminicent of a sour, but so much gentler.

Good recipe.

I don't know much about oranges, but the blood oranges had a metallic flavour, like the iron in blood. And I thought it was their colour that named them. On their own, I don't like them.

 
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