Tag Archives: what to do with Meyer lemons

Tear Into Meyer Lemon & Thyme Hearth Bread

Here's what to do with all those Meyer lemons.

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.

CitrusCookbook

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.

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A Load of Lemons, Part I: Meyer Lemon Cake

More than a pound of lemons goes into this cake, along with almonds and candied ginger.

That’s what my backyard tree gifted me this winter: a load of Meyer lemons.

After last season’s dismal crop that netted me barely enough lemons to make a couple quarts of lemonade, I was overjoyed to see the bumper harvest this year from my one little dwarf tree.

When life gives you a load of lemons, you just have to use them, of course. In everything you can think of — and then some.

So, I couldn’t have been happier to spy this recipe for “Meyer Lemon Cake” in the new “The Sunset Essential Western Cookbook” (Oxmoor House), of which I received a review copy. The cookbook, by the editors of Sunset magazine, features more than 150 recipes that are so very Californian in spirit — everything from “Hangtown Fry” to “Char Siu-Glazed Pork and Pineapple Buns” to “Tagliatelle with Nettle and Pine Nut Sauce” to homemade fortune cookies.

This quite citrusy cake uses more than a pound of lemons. Most of them are pulverized — rind, pulp and all — to go into the cake batter, which contains no butter. Instead, ground almonds give it richness, along with five large eggs.

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