What's Tasty at Sigona's Farmers Market

February 25, 2011

Reader Recipes: Meyer Lemons

Filed under: RECIPES — Tags: , , , , — Sigona's @ 12:16 pm

Reader Recipes: Meyer Lemons

As a result of our posts on Meyer lemons, a few of our readers have sent in tried and true Meyer lemon recipes. Enjoy!

Meyer Lemon Velvet

This recipe for Meyer lemon ice cream comes to us from long time customer Berni Jahnke who says it comes out like more of a sherbert. This old time favorite recipe was their grandmother’s and it’s been passed down through the generations. “It’s an old time favorite that used to be made with snow…no ice in those days except in huge blocks…for the hand churner.).” – Berni Jahnke

To begin, you need:

  • 3 pints milk
  • 3 cups of sugar

After it begins to freeze, add:

  • Juice of 3 Meyer lemons
  • Grated rind of 2 Meyer lemons

Then: churn until it looks good enough to eat!

Kabocha Gazpacho With Crab

Kabocha Gazpacho with Crab & Meyer Lemon. Photo from Luisa Ormonde.

Recipe courtesy of our friend Luisa Ormonde of Luisa’s Catering in San Carlos. Luisa says, “Kabocha is a wonderful vegetable with a lot of character. Its flavors are similar to pumpkin though lighter in body. The original recipe called for yuzu (Japanese lemon) but I used the more readily available Meyer lemon.”

Ingredients

  • 1 lb Kabocha pumpkin
  • 1/2 Maui sweet yellow onion, diced
  • 1/4 cup half and half
  • 2 cups homemade chicken stock
  • 1 1/2 cups water
  • 2 Tbsp. unsalted butter
  • granulated sugar, to taste
  • 1 tbsp. mirin (a sweet cooking rice wine)
  • kosher salt and fresh ground black pepper, to season
  • 1/4 pound freshly shelled Dungeness crab
  • fresh Meyer lemon juice, to taste
  • fresh chopped parsley, for garnish

How to make it: Preheat oven to 350 degrees. Cut squash in half, remove seeds and rub exposed flesh with olive oil, season with kosher salt. Place cut side down on parchment lined baking sheet and roast for around 45 minutes, or until soft. Once cool, scoop flesh into bowl and set aside.

Heat skillet to medium heat and add butter. Add onion and squash, and sauté for about 3-4 minutes, or until onion is soft. Add chicken stock and water. Place squash and onion into a food mill (or use hand immersion blender straight in pot) and puree the mixture. Add the puree back to a bowl and add in the sugar and mirin, allow to cool a little, then add the half and half. Let the entire mixture chill in the fridge until thoroughly cool. Before serving, add Meyer lemon juice to taste. Serve in cordial glasses (or small shallow bowls) and pile some crab in the middle of the soup mixture, drizzling a little Meyer lemon juice on top. Garnish with parsley.

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