When Christmas Morning Gives You Lemons…. December 23, 2008

Make Lemon Loaf.  MEYER Lemon Loaf, that is.

These fruits grow easily in California, and they’ve been used in my family for generations, for everything from martinis to crab feasts.  This year my mom is bringing Meyer lemons from her tree, which is heavy with its own ornaments – dozens of ripe, bright yellow fruits that can be picked now or kept on the branch for months to come.  The are practically indestructible, and the sweetness inside is always a wonderful discovery.

Thanks to the Barmy Baker, for this recipe, I’ll be trying this year.   Maybe I”ll make some Meyer Lemon marmalade to go with it, if the other ten prep items on my menu don’t take me down.  Wish me luck!  Merry Christmas and Happy Holidays!

Nutella and Bananas and Waffles, Oh My! September 26, 2008

My brother in law’s brother James has a cool cooking blog and was just featured on Serious Eats for for this killer recipe for waffle-iron owners everywhere.

Could be good for brunch this weekend….

Waffles!

New Year’s Meyer Lemon Cake January 1, 2008

This is SOOOOOOOOOOOO much better than your average fruitcake.  If you’ve got a plethora of meyer lemons ready to come off your tree(s), here’s one way to celebrate them.  I made this for the Burke’s New Year’s Eve party, and it was gone in no time.  Love those recipes in Sunset Magazine! 

Meyer Lemon cake

from Carolyn Grattan Eichin, Campbell, CA

 

1. 1 lb meyer lemons plus 1 tbsp fresh meyer lemon juice and 10 thin meyer lemon slides for garnish
2. 1 tsp butter (for greasing pan)
3. About 1/2 cup flour
4. 1 1/2 cups whole almonds
5. 1 tsp baking powder
6. 1/2 tsp salt
7. 5 eggs, separated
8. 1 1/4 cups sugar
9. 1/2 tsp almond extract
10. 1/4 cup candied or crystallized ginger, finely diced
11. 1/2 cup powdered sugar

 

12. Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil.  Lower heat to medium and simmer until soft, about 30 minutes.  Drain; transfer to a bowl of ice water.  When lemons are cool, cut into quarters and gently remove seeds, retaining as much juice as possible.  Whirl lemons in a food processor until they become a smooth, thick puree.
13. Meanwhile, preheat oven to 350.  Butter and flour a 9 in pan with a removable rim.  In a food processor, pulse almonds until nuts resemble coarse cornmeal.  Put in a large bowl and add 1/2 cup flour, baking powder, and salt.  Stir to combine.
14. In another large bowl, whisk together egg yolks and sugar until thick and pale yellow.  Stir in lemon puree and almond extract.  Add almond mixture and stir to combine.  Stir in candied ginger.  Set aside.
15. In another large bowl, beat egg whites to form firm peaks.  Gently fold egg whites into batter.  Spread batter in prepared pan.
16. Bake until edges of cake begin to pull away from the sides of the pan, about 1 hour.  Cool on a rack for 15 minutes, then remove from pan and cool completely.
17. In a small bowl, combine powdered sugar and lemon juice.  Spread glaze over cake.  Garnish with lemon slices and serve.