Favorite ways to use Meyer Lemons?
ButterYum, will you share your Meyer lemon and vanilla bean jelly recipe? I'm not a big marmalade person, but that sounds like something I'd like to make.
I've made a nice Meyer lemon syrup that can be used to make Italian sodas or cocktails, and that keeps in the fridge for at least a year, and also a delicious variation with ginger. It's a bit unusual in that it uses yeast, and I don't know if that really intensifies the flavor as the recipe claims, but it does come out great. You can halve it if you want to make less.
2 cups freshly squeezed lemon juice
2 envelopes active dry yeast
1 teaspoon sugar
4 ½ cups granulated sugar
3 cups water
Put lemon or lime juice in a 2-quart nonreactive bowl. Sprinkle yeast and 1 teaspoon sugar over the juice, then stir them in. Cover the bowl with a clean tea towel and leave at room temperature to ferment, stirring occasionally. Fermentation is achieved when the mixture no longer bubbles when stirred, and this usually takes a couple of days. The mixture will be dull and opaque and smell yeasty and not particularly like citrus; this is normal.
Line a sieve with cheesecloth and strain the mixture into a 3-quart saucepan. Add the 4 ½ cups sugar and the water, and bring the mixture to a boil. Boil until reduced to about 5 cups, then cool to room temperature and pour into jars or bottles and refrigerate.
Ginger variation: Add 4 ounces fresh ginger, peeled and coarsely grated to the juice in the fermentation step, and when you strain it, press on the solids to extract as much juice as possible. This one needs to be shaken up before using.
re: Caitlin McGrath
Hi Caitlin - here's the recipe. You can see more photos on my blog.
Meyer Lemon and Vanilla Bean Jelly
makes 4 half-pint jars
15 ounces Meyer lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar**
1 pouch liquid pectin
Have ready 4 sterilized half-pint jars, lids, and screw bands. In a non-reactive sauce pan over medium high heat, bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms - cook's treat!). Stir in liquid pectin, remove from heat, and immediately ladle hot jelly into prepared jars. Be sure the rims of the jars are clean before you add the lids and finger-tight screw bands. Process in a hot water bath for 5 minutes. Label and enjoy!
**Note: if you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.
recipe adapted from Sherrie Graham
re: Caitlin McGrath
The Best Damn Meyer Lemon Cake from Maida Heatter:
It is, too.
They make a great salsa with green olives. Recipe here for a terrific dish from Sunday Suppers at Luques: http://www.marthastewart.com/336214/g...
And with any leftovers, I add to my stock of preserved lemons.
Your jelly looks lovely, sounds tasty. Here are some more suggestions for Meyers:
A favorite in our household is Meyer Lemon Cake from "Chez Panisse Cooking", here's a link to the recipe (which I'm sure is also referenced in the above threads):