Meyer Lemons

A few months ago I continually ran into Meyer lemon recipes. I have heard of them but have never tried them. So, I searched and searched and searched. Nothing. I went on line and found that these little jewels, that are a cross between a lemon and a mandarin orange, are plentiful in California. I live on the east coast. So, the next best thing was to buy a Meyer lemon tree!

And, that is what I did. After some searching I purchased an one year old dwarf Meyer lemon tree from a California grower. I was thrilled. I quickly potted my tree and dreamt of preserved lemons, lemonade and Moroccan chicken w/ olives and lemons. My dreams will have to carry me a couple of years, because my tree will not produce any fruit for two or more years. So, non-Meyer lemons will be my fill-in until then. To be continued . . .

Preserved Lemons
8 Meyer (or regular) lemons, scrubbed very clean
½ cup kosher salt
extra lemon juice, if needed
sterilized jar

Place 2 tablespoons of salt in the bottom of a sterilized jar. Cut off any protruding stems from the lemons and cut ¼ inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half, but do not cut all the way. Keep the lemons attached at the base. Make another cut in a similar manner, now the lemons are quartered, but attached. Pry the lemons open and generously sprinkle salt all over the the insides and the outsides. Pack the lemons in the jar. Squishing them down to extract the juice. Fill the jar with the lemons. Add more juice if necessary to cover the lemons. Seal the jar and let sit at room temperature for a couple of days. Turn the jar occasionally. Put in refrigerator for at least 3 weeks or until the lemon rinds are soften. Turn upside down from time to time. To use, rinse the lemons to remove salt. Discard seeds and pulp. Store in the refrigerator for up to 6 months.

August 15 is Lemon Meringue Pie Day
August 20 is Lemonade Day
August 29 is Lemon Juice Day

Peaches Everywhere

I ventured out and battled the heat last weekend and went to the local farmer's market. I was looking for some unusual fruit and vegetables for a class I am teaching this week. I did not come across anything unusual but there was no short supply of peaches. They were everywhere. Every corner I turned was another stand with peaches. Now, I am not complaining. In fact, I love peaches but they have a very short shelf (or table) life. People often complain when they are hard as rocks at the store. It is better that way. Because in two days they will be perfect and in 4 days they will be soft and mushy.

So, when you buy too many peaches, do the next best thing. Can them. I made this peach chutney with some ripe but firm peaches. It was delicious. If I have the strength and discipline to save a jar or two I will have a real treat to complement my holiday ham this year.

August is Peach Month
August 22 is Eat a Peach Day
August 24 is National Peach Pie Day

Peach Chutney

1 tablespoon oil
1 cup chopped onions (about 2 medium)
2 teaspoons grated fresh ginger
4 cloves garlic, minced
½ cup sugar
½ cup red wine vinegar
¼ cup lemon juice
½ teaspoon dry mustard
½ teaspoon ground allspice
3 cups chopped, peeled peaches (about 4 medium)
¾ cup dried cherries or cranberries

In a medium saucepan heat oil. Add onions, ginger, and garlic. Cook for 5 minutes. Add sugar, vinegar, lemon juice, mustard and allspice. Bring to a boil. Reduce heat to a simmer. Let simmer uncovered for 5 minutes. Stir in peaches and cherries. Simmer uncovered for about 10 minutes. Ladle hot chutney into sterilized canning jars. Seal and process filled jars for 10 minutes (start timing when water starts in boil) in a boiling-water canner. Remove jars and cool on a wire rack.

Ice Cream for ALL

Summer would not be summer without ice cream. Ice cream has the power to wow you with it's creamy and smooth texture. Add some fruit, nuts or chocolate it's everyones favorite go to dessert. Well, not everyone. If you are lactose intolerant you may look with envy as friends eat their chocolate cones, because you can not eat milk products. But, wait there is goat milk and if you a ice cream maker you can make your own.

Goat's milk is more easily digestible than cow's milk. It is little more expensive and sometimes hard to find, but for ice cream lover's that are lactose intolerant, it is worth the money and search.

A friend of mine who is lactose intolerant was visiting this month so I decided to whip up a batch of goat cheese ice cream. It was super good with just the right amount of sweetness and tang you would except from goat cheese. So, if you have passed on ice cream in the past due to your milk free diet, pick up some goat milk and cheese and give it a spin in your ice cream maker. Don't have a maker. Buy or borrow one. It will be worth it.
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Goat Cheese Ice Cream
2 ½ cups goats milk
½ cup sugar
4 oz goat cheese
4 egg yolks

Warm milk and sugar in a saucepan. Whisk egg yolks in a large bowl. Pour milk over egg yolks and return back to the saucepan. Simmer until thickened. Crumble cheese in a large bowl. Pour custard through a mesh strainer over cheese. Stir until cheese has melted. Chill in the refrigerator for 2 hours. Freeze in ice maker according to manual. Enjoy!

July is National Ice Cream Month

Licorice, love it or hate it

The word licorice immediately brings to mind black chewy candy. The flavor is one of a kind. But, is it really? That flavor we call licorice can also be associated with anise, star anise, fennel and coriander. When you describe any of the above flavors you usually say “it taste like licorice.” Let's break all the this down, one herb at a time.

Licorice is a very powerful plant. The root of the plant, Glycyrrhiza glabra, is extracted and used for many medicinal uses, such as calming coughs and relieving constipation. Excessive consumption can be toxic to the liver and cardiovascular systems. The word licorice means sweet root. Anise, fennel and coriander are all herbs which are part of Apiaceae family. Apiaceaes are aromatic plants with hollow stems. Star anise are the seeds from a evergreen tree, Illicium Verum, grown in Asia. They all have very similar flavors which we refer as “licorice like”.

I personally love all things with a licorice flavor. But, I have come to find out that most people either love it or hate it. Why? Why do people shun fish or lima beans? Well, lima beans are just bland, that's why. Now, fish needs to be fresh. People with aversions to fish have probably eaten not so fresh fish. All things licorice flavor are sweet, delicate and sometimes black or red (in the case of licorice candy). So, what's not to like? Maybe they had stale licorice when they where kids and they have block all licorice tasting foods from their tastebuds. Ahh, what a shame!

July 2 is Anisette Day

Bubble Tea

Are you ready for a fun summertime drink. If yes, pick up some tea, milk sugar, tapioca pearls and a large straw. We are making bubble tea.

You may have seen bubble tea at the mall or at some beverage kiosk. It is all the range in Asia where it may be called pearl shake, boba tea, momi or zhen zhu nai cha. Basically, bubble tea is strong black tea with sugar, milk and tapioca pearls.

At the heart of bubble tea is the tapioca pearls. When I first ventured out to buy them I was unlucky and just bought minute tapioca. Minute tapioca is fine for pudding and gravy but it does not have the same wow factor as tapioca pearls. The minute tapioca does create the bubbles but they are smaller. I finally found tapioca pearls at an Asian grocery store. If you unable to get yours hands on tapioca pearls you can certainly use the minute tapioca and a smaller straw. Cheers!

Bubble Tea

4 cups water
½ cup tapioca pearls
1 teaspoon sugar
1 ½ cups strong black tea
1 ½ cups milk
sugar to taste
ice

In a large pot bring 4 cups of water to a boil. Add the pearls. Cover and simmer for 15 minutes. Remove from heat and let set for another 15 minutes. Drain and rinse with cold water. Divide pearls among two large glasses. Mix tea, milk and sugar in a pitcher and pour into glasses. Add ice and straw. Enjoy.

National Tapioca Day is June 28th

Parfait Perfection

What makes a meal or dessert perfect? Is it the taste or the preparation? I have often asked this question. To have both would make the dish a winner. Well then, consider parfait the winner.

As summer slowly falls upon us, so does the need and want of tasty easy food prep. Ice cream is the first choice for summer time treats. A parfait (a French word which means perfect) is most likely the best example of an ice cream dish. Layers of ice cream, fruit and whipped cream. It is the perfect summer treat, easy and delicious.

But not all parfaits are desserts. Many restaurants are now serving savory parfaits. Layers of meat, gravy and potatoes. This too is perfect. Sweet or savory the parfait reigns supreme when it comes to prep and taste.

June 25 is National Strawberry Parfait Day

Mint Julep

Spring has finally sprung. And, in Maryland that means the Preakness Stakes is just around the bend. The Preakness is the second race of the triple crown. The first race is the Kentucky Derby and the third is the Belmont Stakes.
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So, what does all that have to do with food? Everything, if you are thirsty for a cool drink. That cool drink being the mint julep, the official drink of the Kentucky Derby since 1938. The mint julep was served in a souvenir glass that year for 75 cents. It has been proudly served every year since. This year there will be about 80,000 mint juleps sold at the Derby.

The mint julep is a spin off of an Arab drink called julab. Julab is made with water and rose petals. The drink was introduced to the Mediterranean region were people replaced rose petals for mint leaves, which were indigenous to the region.

There are basically to ways of make a mint julep. One, by muddling mint and sugar together. And, the other by making a mint syrup. Of course, good Kentucky bourbon is added to both methods, along with crushed ice. I tried both and I prefer the mint syrup method. It does take a little more time, but you do have enough syrup to make several drinks.

Horse racing fan or not, the mint julep is a winner.


Mint Julep

4 mint leaves
2 cups ice
2 tablespoons mint syrup (see below)
2 tablespoons water
2 ounces Kentucky bourbon

Place mint leaves and ice in blender. Pulse until crushed. Fill glass with crushed ice. Add remaining ingredients. Garnish with mint and serve.

Mint Syrup
1 cup granulated sugar
1 cup water
1 bunch fresh mint leaves

In a medium saucepan, combine sugar and water. Bring to a boil. Remove from heat and add mint leaves. Cool. Pour syrup into a jar, seal and place in refrigerator. Remove leaves after 24 hours. Syrup will keep for several weeks refrigerated.

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Mint Julep Day is May 30th
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And for the horse racing fans:
Kentucky Derby is May 7th
Preakness Stakes is May 21st
Belmont Stakes is June 11th