Cooking With The Meyers

  Meyer Lemons That Is!  

Michael Lee, the weekly host of 

Foodie Friday @ Rattlebridge Farm,

sent me this assortment of mystery ingredients with 

instructions to cook up something to share on August 1st.

What a delicious idea!

Meyer Lemons, a cross between a 

lemon and a mandarin orange, are native to China.
Frank Nicholas Meyer, an employee of the US 
Department of Agriculture, brought them to the US in 1908. 

You can see from the price above 
that these little citrus goodies are a food luxury.

Regular lemons sell for about 49¢ a pound.
Both Alice Waters and Martha Stewart 
are credited with creating a popularity for cooking 
with these sweeter less acidic fruits.  
I'm a fan of anything made with lemons, 
and Meyers provide the perfect essence of lemon.

Want a closer look
 at these lovely products?

  Perserved Meyer Lemons  
These tangy treats are often an ingredient 
in Moroccan Tagines, but once you get a taste of these,
you'll want to use them in everything from salads to risottos.

  Meyer Lemon Olive Oil  
Oh, is this a wonderful ingredient 
to have in the pantry!  

Just look at all the suggestions for 
how to use this oil to enhance a variety of dishes.

  Lemon Sea Salt  
These salt flakes are perfect for vegetables, seafood,  
sweets, and rimming those margarita glasses.

  Grilled Salmon  
  with Preserved Meyer Lemons  
Salmon is one of my favorite fish, 
so I was eager to try the 
preserved lemons on a salmon fillet.
You can find the recipe for 
this quick and easy main dish here.

Enhanced with thinly sliced preserved Meyer lemons,
the salmon is placed within an aluminum foil pouch for grilling.
I also used the Meyer olive oil to coat both the salmon 
fillet and the aluminum foil used for the pouch.
This dish is so easy and tasty, 
I may never have salmon any other way.

  Preserved Lemon and Spring   
  Vegetable Risotto with Grilled Pernod Shrimp  
Now this is what I call a one dish meal!
My "chef" frequently cooks risotto, 
so he volunteered to make this dish for our lunch.

You can find 
this flavorful recipe here.
With asparagus, peas, fennel, and mint, we will 
most definitely repeat this dish.  

  Lemon Blueberry Muffins  
We had a supply of fresh blueberries in the fridge,
 so I just had to make these!
I found the recipe here at Gimme Some Oven.

I recently made Martha Stewart's cornmeal and
buttermilk blueberry muffins that I posted here.  
Those muffins aren't real sweet and have a rustic texture.
This recipe is more cake like with 
lemony goodness and a stresuel topping.

Lemon yogurt with berries is frequently my breakfast.
With the lemon sea salt flakes at hand, 
I experimented with adding some to my yogurt.
The sunny yellow flakes were so pretty that 
I got carried away.  If you do this, 
I recommend adding just a flake or two.
Sea salt is powerful stuff!

  Meyer Lemon Olive Oil Cake  
One of my favorite local restaurants serves an olive oil cake.
It's the dessert that I order every time.
Can you believe I found a 
recipe for a Meyer lemon olive oil cake?
You can find it here.

This deliciously lemon infused 
cake is topped with a sweet lemon glaze.
Yummy!

  Nothing says lovin' like Meyer  
  lemon goodies straight from the oven!  
Thank you, Michael Lee!
There is a whole lot of lemony goodness 
going on at Hyacinths for the Soul.

The Mystery Ingredient Club ~ Foodie Friday
Rattlebridge Farm