Did You Know? The word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy"?
It's citrus season, and the Meyer lemons are plentiful, not to mention gorgeous. Unlike their more common counterpart, the Eureka, the Meyer variety are thin-skinned, much less tart, and very delicious eaten raw like a clementine. They're smooth and sunny, and so very fragrant. Smelling almost rosemary-like, these small gems are something you definately want to take advantage of while you can (be it just to brighten up these dreary days).
Besides the beauty of the lemons, consider your own beauty. The health benefits of citrus fruit is remarkable. I find it quite synergistic that cold season goes hand in hand with citrus season, providing ailing patients plenty of Vitamin C to combat with. Besides reducing the duration of colds, Vitamin C has been shown to protect against stroke and heart disease. Citrus fruits in general are a rich source of vitamins, minerals, and dietary fiber, and are essential for normal growth and development. Also found in citrus fruits, are non-nutrient compounds called phytochemicals, which have been shown to reduce the risk of many chronic diseases.
So because citrus season is in full swing, I thought I would devote this next week (or two) to all things Meyer lemon. Up first is this simple olive oil infusion that can transform any of your dishes. From salad dressings, to baked goods, to alfredo sauce, the possibilities are endless. The oil is subtly infused with the delicate scent Meyer lemons provide, and is in no way overpowering.
Stay tuned all this week for recipes, tips, and suggestions for those piles of lemons you'll see at the market. Until then here's the oil...
1 cup olive oil
Peel from 2 Meyer lemons
Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.
I would love to do a round-up of a bunch of different recipes or ideas for Meyer lemons, and I want you all to participate. If you would be so kind to submit any recipe/suggestion/etc. for what you do with Meyer lemons, I would be so appreciative. That way we can have one big post to turn to when we might be a little stumped, and a big list is such a good way to get the creative juices flowing. Even if you don't have a Meyer lemon specific recipe, a lemon recipe of any kind will work, as we can substitute extra Meyer lemon juice or zest to equal things out. Just email me or leave a comment with a link to your lemon post, and I'll post them all for our round-up. If you have yet to post a lemon recipe, try to this week, or send me the full recipe and I'll post that, giving you credit of course. I think it will be a lot of fun. Thanks in advance, I can't wait to read them!
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18 Comments:
Gorgeous and enticing!!
i love meyer lemons and i recently made some lemon & cranberry muffins with them. but lemon infused oil? oh my! love.
oh lovely post! You just convinced me to go have my water with a squirt of lemon added! Look forward to reading some great lemon recipes, have a great day
i love meyer lemons too.
they are wonderful in tea cakes; let me find that recipe for you...
gorgeous photos, as always :-)
get ready for the artic blast coming our way...I'm not happy
Brilliant! I'm definitely making this!
This is so pretty! Thanks for sharing!
xox,
Maggie
This sounds amazing. I'm a little bit of a lemon freak, so I'll let you know if I can find any of my recipes!
I made these lovely Meyer Lemon Custard Cakes- heaven in a ramekin!
http://cinemongirl.blogspot.com/2009/01/when-life-gives-you-lemons.html
I love this oil idea! I just picked up some meyer lemons at the farmers market and made a meyer lemon and rosemary sorbet. So excited to try it. Random fact, my sister's godmother's father is the one who came up with the theory that vitamin C is good for a cold. He won a Nobel Prize for it!
I actually did know your ascorbic acid fact! (from FDNS 4100- Micronutrients last semester) But i have learned a lot from your "did you know" facts :)
This is a great recipe idea! Meyer lemons are so cute and flavorful!
Looooove meyer lemons. Especially with seafood. And salad. And everything. Would love a guide to preserving them, too.
I am on a citrus kick lately with their gorgeous season right upon us. Meyer lemons are my favorites and I love the idea of a Meyer lemon olive oil! Gorgeous color too!
Here's a great Lemoncello recipe.
-Start with 15 lemons (choose thick-skinned lemons because they are easier to zest) and wash the lemons with a vegetable brush and hot water to remove any residue or wax, and pat dry.
-Get a one-gallon glass jar and pour in a bottle of 100 proof vodka. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel (the pith would turn things bitter). Drop the zest into the jar as you go until you are finished with all the lemons.
Close the jar and store at room temperature in a cool dark place for 40 days.
-On day forty-one, combine 4 cups of sugar with 5 cups of water in a large saucepan, warm until fully dissolved, about 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture.
-Then add another bottle of 100 proof vodka.
-Wait another 40 days. After this rest period, discard the zest and bottle the limoncello.
-Store in the freezer until ready to use.
This is a great idea, and that picture is awesome. I make a pasta with a lemon and garlic sauce that would be great with Meyer lemons, and especially if you made it with your olive oil.
http://bigcapresesalads.wordpress.com/2009/01/12/college-pasta/
-Rob
I, too, am a Meyer lemon fan. Growing up I was fortunate enough to have a tree in our backyard. I didn't know what it was until I had moved away for college.
Here's one dish I love to prepare that uses Meyers: http://itaintsobad.wordpress.com/2009/01/12/spill-the-beans/
Another one is a vinaigrette of olive oil, Meyers, lots of fresh garlic and Parmigianno-Reggiano.
Hey, I just saw the comment you left me on the broccoli lemon soup!Sure you can use my recipe linking my blog and credit the picture if you are going to use it! This sounds really exciting, as I love lemons. I can't live without lemons!!No, seriously.
Your sorbet looks great. My folks have a Meyer lemon tree and I'm so excited it's the season!
Recently, I made Martha Stewart's Meyer Lemon Coffee Cake. Unfortunately, it didn't rock my world - but perhaps you can try it and see what you think!
http://foodlibrarian.blogspot.com/2009/01/martha-stewarts-meyer-lemon-coffee-cake.html
I am late in finding this but greatful. I was paying a zillion $$ to buy the lemon oil. Then I bought a Meyer Lemon tree. Now I am going to make my own.
What I do with my Meyer Lemons....Well. We live in an area where it get VERY cold. Meyer lemons are not supposed to go below 40. So... as soon as the weather gets colder the tree has to come IN THE HOUSE. Making it the defaco Christmas tree. We use the lemons as ornaments until we need to use them for food.
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