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Tuesday, April 13, 2010

Meyer Lemons!

If you read my last blog, you know I was excited to find Meyer Lemons in the local Wal Mart after reading about them for years.  And since I made an inferno of a taco dinner last week, I knew I had to make up for it on the weekend with the Meyer Lemons.  Whatever I made had to be darned good. 

I spent hours pouring through recipes, trying to decide what to do with two bags of lemons. I ruled out many desserts; I wanted a main dish recipe as well.  Finally I made my selections and did the shopping.  Sunday morning started out with Lemon Pancakes, very delish and delicate.  I swear there were no lemons at lunch but at dinner I pulled out all the stops.  Grace was prompted to say, "It's just like Iron Chef America and the secret ingredient is Meyer Lemons!"  She was really into the whole thing as she loves Iron Chef.  Anyway, we started with Lemon Martinis.  (The kids had lemonade!)  These were great - Barry is very good at making martinis.  Then we had pan seared scallops on lemon risotto with steamed fresh asparagus.  For dessert we had lemon sorbet.  Everyone agreed it was an excellent meal.  I still need to learn the perfect technique for searing scallops but the risotto was wonderful.  The sorbet was tart, too tart for some, but very simple and refreshing.  Here is the recipe for the lemon martinis.  I altered our Key Lime martini recipe for these so try substituting key lime juice as they are delish too.

Key Lime Martinis
2 oz. vanilla vodka (vanilla vodka really makes a difference)
1 oz. pineapple juice
Juice of one lime or lemon
1 oz. simple syrup
Mix as for any martini.  Enjoy!

The lemon sorbet recipe has only three ingredients so it couldn't be easier unless you purchased it.  But then it would have all sorts of preservatives and strange chemicals.

Meyer Lemon Sorbet
1 cup sugar
1 cup water
1 cup fresh squeezed lemon juice
2 tsp. or more of lemon zest
Mix sugar and water together in a small pan and heat until sugar dissolves, stirring occasionally.  Add lemon juice and zest.  Pour into a shallow pan and put in freezer.  Let freeze till just set then fluff with a fork.  Continue freezing till solid.  Fluff with a fork or put it in a food processor for a few seconds till smooth.  Serve immediately. 

I will share the Lemon risotto Thursday.  Risotto isn't hard, just time consuming.  If you can't find Meyer Lemons, you could make these recipes with regular lemons.

I had a great time at the Health Expo on Saturday morning and I hope all you local readers got to attend.  The fish tacos with mango salsa were a hit as was the salmon with orzo pasta.  I think people were amazed that I made both fish dishes and the green beans in about 40 minutes.  There was a bit of a mishap.  Lesson learned:  Always check the contents of a new oven before using!  Upon opening the preheated oven to place the salmon inside, I discovered a brochure!  I was so lucky it didn't catch on fire.  I could just imagine the whole convocation center being evacuated. 

1 comment:

  1. We love asparagus risotto with lemon juice and zest're right not hard just takes patience when adding the broth! :) Crystal