Here’s what to do with all those Meyer lemons.
These days, cutting back on carbs is such a thing.
In that regard, I am decidedly unhip.
Because I love bread, pasta and rice — and would never give them up unless I absolutely was forced to do so.
After all, few things are as blissful as tearing into a rustic slab of warm bread drizzled with good olive oil.
That’s why “Meyer Lemon & Thyme Hearth Bread” caught my eye.
It’s from the new cookbook, “Citrus: Sweet and Savory Sun-Kissed Recipes” (Ten Speed Press) by Valerie Aikman-Smith and Victoria Pearson, of which I received a review copy.
Aikman-Smith is a former cook at Greens restaurant in San Francisco, and Pearson is a food photographer, whose images have graced Food & Wine and Martha Stewart Living magazines.
The book is all about what to make with citrus, which is at its prime in winter. Enjoy everything from “Rosemary Lemonade” and “Tropical Granola with Candied Lime” to “Grilled Sardines with Orange Polenta” and “Pomelo & Basil Granita.”
With a dwarf Meyer lemon tree in my yard, I’m always looking for ways to use its fragrant fruit, which is a cross between a regular lemon and a mandarin, rendering it less sharp tasting. In this recipe, the lemons get sliced thinly and fanned over the top of the bread.