Tag: meyer lemon
Dessert number 2!….I have been experimenting with gluten free desserts. This is a really good one. I bought some meyer lemons from Trader Joes (go ahead and substitute regular ones as meyer lemons are not in season any more) and wanted to use them in a delicious dessert. I looked up a bunch of recipes and really liked on one site. I tweaked the recipe and came up with this one. It is really yummy and easy to make…
- 4 large eggs
- ½ cup raw cane sugar
- Zest of one meyer lemon and one clementine
- Juice of 2 meyer lemons and 2 clementines
- ½ cup extra virgin olive oil
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Juice of 2 meyer lemons and 2 clementines
- 2 tablespoons honey
- Confectioner sugar to dust on top
Preheat oven to 350 degrees F. Line an 8-inch spring form pan with parchment paper and grease it as well. Combine the salt, almond meal, baking powder and baking soda. Keep aside.
Add the eggs and sugar to an electric mixture with a whisk attachment. Beat the eggs and sugar until light and fluffy, for a good 5 to 10 minutes. Add the citrus zest, citrus juice, olive oil and vanilla extract. Beat for another minute. Add the almond meal mixture and mix well. Transfer to the prepared pan and bake for 35 to 40 minutes.
While the cake is baking transfer the citrus juice and honey to a small bowl. Microwave for 30 to 40 seconds and mix well making sure the honey has melted through. Once the cake comes out, drizzle the liquid covering the surface evenly. Cool and cake completely and sprinkle powdered sugar and serve!
My daughter’s class is having a mini celebration for St. Patrick’s day with green bagels, green grapes and green juice. As I was volunteering to send some Irish butter, my daughter expressed her disappointment about not having some green cupcakes for St. Patty’s day. So, of course as a responsible (and gullible) Mom, I volunteered to bake some. She was overjoyed as we decided to check with the teacher first.
Once we found out it was a go- I started looking at recipes online. There was one in Martha Stewart’s site that looked good. I decided on making the mini ones- no reason for 23 kids to be running around with tons of sugar in their bodies.
The recipe was enough to make two batches of 24 mini cupcakes. I didn’t have two of the same 24 cupcake pans so I decided to make 24 mini and 6 regular sized cupcakes. That way the two teachers can have regular sized ones. I used my usual white whole wheat flour, evaporated cane sugar and extra light olive oil. If you want to use butter instead- one cup is equivalent to 2 sticks. I also added zest of a Meyer lemon to give the cupcakes some extra flavor. If you don’t have a Meyer lemon, use a lemon or an orange instead. The frosting was delicious with cream cheese, vanilla extract and the butter- yes, I used butter in here- there is really no substitute for it in frosting. Overall the cupcakes looked beautiful with the bright green sugar on top.
St. Patrick’s Day reminds me of my all time favorite vacation to Ireland. It is the most beautiful country with super friendly people I have ever been to. We flew into Shannon and stayed in a beautiful town called Dingle. It is a gorgeous little town that has the most amazing restaurants and vistas. We ate amazing food and for someone who is not a beer gal, I drank it with every meal. I feel the urge to go back every year around this time as I hear tourism ads on the radio to Ireland and feel the weather changing.
I guess I will look at the green cupcakes and think of the gorgeous landscape in the beautiful country, Ireland. Happy St. Patrick’s Day to all of you!!!
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I found something called cocktail grapefruits in Trader Joes. They looked raw since they were mostly green and yellow. I was told they are extremely juicy and sweet. I bought a few since I love citrus. I came home and ate one and it was delicious. I decided to use it in a salad including the juice for the salad dressing. If you can’t find the cocktail grapefruits, oranges or pink grapefruits can be substituted. I cut segments out of the grapefruit- segments are pieces of the fruit separated from the bitter membrane. I love the sweet, savory and tart element in most of my dishes including a salad. I usually make my dressings with vinegar and, honey to introduce a sweet element. A lot of people get lazy about making their own dressing but it is easy to make and it doesn’t take very long. The key things to remember are: use a tart element- usually vinegar- all sorts are possible- white wine, champagne, sherry, balsamic. Also a citrus element can be added, like lemon, lime and oranges- tamarind can be used as well. A sweet element- honey, molasses, sugar or even maple syrup can be used. The fat element can be extra virgin olive oil, walnut oil, grape seed oil or even regular canola oil. Dijon mustard is a great ingredient to emulsify (thicken) the dressing. Usually recipes follow a three to one ratio- oil to vinegar. I tend to use less oil than that – you really don’t need too much. I would suggest a taste as you go along method and be your own taster. In this recipe I decided to use extra virgin olive oil with the juice of the grape fruit and white wine vinegar. I also added Meyer lemon juice to the dressing. Meyer lemons are native to China and are thought to be a mix between lemons and mandarin oranges. They have a very sweet and fragrant juice. They tend to be in season November to April. So in case you don’t find them, use regular lemons. Some honey, mustard, salt and pepper finished it off. You may need to add more honey in case you use regular lemons instead of Meyer.
I also decided to add Pecorino cheese. It is quite strong and can hold it’s own. The pungent taste is a good balance with the mild and sweet flavor of the dressing. The cheese also adds a nice texture to the salad. I make it a point to add freshly ground pepper to the salad right before serving.
- Salad greens for 2-3 people
- Segments of the cocktail grapefruit- save the rest for the juice
- ½ cup Pecorino Romano cheese- grated or sliced with a peeler
- ¼ cup juice of cocktail grapefruit & 1 Meyer lemon- (an orange can be substituted for the grapefruit and a lemon can be substituted for the Meyer lemon)
- 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- 1 tablespoon honey
- 3 tablespoons extra virgin olive oil
- Salt and Pepper
In a small bowl, whisk together the grapefruit and Meyer lemon juice, vinegar, mustard, honey, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten. Add the grapefruit segments and cheese. Serve immediately.