My Meyer lemons are almost gone. Sigh.
I’d gladly take more of these beauties, but I bet the rest of you might tire of the lemony recipes at some point…yes? No?
Preserved Meyer Lemons
I’ve made preserved lemons before and I really enjoy them. Even though I still have plenty from the first batch left in my refrigerator, I decided to make more with the Meyer lemons because I find them to be so versatile and because they keep so well.
My friend Holly suggested I use the recipe in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon. I added additional spices and just a little vodka, though, after I saw how Stephanie Izard used it here. Thanks to Tara Mataraza Desmond for telling me about that recipe…
Makes 1 pint
2 Meyer lemons, sliced very thin
2 1/2 tablespoons sea salt
3 cinnamon sticks
4 star anise
5 whole cardamom pods
juice of 1 Meyer lemon
1/4 cup organic sugar
1/4 cup vodka
Toss lemons in a bowl with the salt and the spices.
Add the lemon juice, sugar and vodka. Mix well.
Spoon into a pint-sized jar and press down lightly. Add water, if necessary, so that the lemons are submerged below the liquid. Leave about an inch of room at the top of the jar and cover tightly. Keep at room temperature for two weeks, shaking the jar a little every day.
Transfer to the refrigerator and use the preserved rinds as an alternative to lemon zest in any recipe.
These greens, a winning recipe on Food52 submitted by Marissa Grace, are divine. I substituted a little chopped onion for the shallot and used Meyer lemon juice instead of the vinegar. While I have never added sugar to greens before, it really works here- they are super delicious! Next time I think I’ll try it with raw honey instead, though…you can find the recipe here on Food52.
Roast Chicken with Vegetables and Lemon Rosemary Sauce
My friend Laura mentioned she’d made Julia Child’s roast chicken recipe using Meyer lemons and she said it was amazing. Since Food52 is doing “best roast chicken” this week, I came up with this recipe. It is inspired by Chef Thomas Keller’s high heat, little fuss roast chicken technique. I added a few of my own touches, though: a Meyer lemon citrus salt, vegetables that cook under the chicken, and an optional lemon rosemary sauce. I think it’s a lovely recipe and enjoyed it very much.
Lemon Coconut “Truffles”
Last but not least, I made these healthy little lemon bites (I’m calling them lemon coconut truffles) that are free of all grains, refined sugar, and dairy. I combined ground almond flour, Meyer lemon juice, a little maple syrup, a little organic coconut oil, some unsweetened shredded organic coconut, and what I had left of my lavender sugared Meyer lemon peel (ok, so they’re not completely free of sugar, but almost). Sorry I can’t give you exact amounts- I kind of dumped everything into my blender without measuring…they’re really REALLY good, though!
So now I have 3 lemons left.
I’ve got me eye on these scones from FoodBlogga, Heidi’s Risotto, Local Lemons’ Naked Pasta, Modern Comfort Food’s Lemon Meringue’s and Mrs. Larkin’s Lemon Posset. I’m not sure which of these recipes I am going to make yet; I’d love to hear what you would do…