There are few ingredients in winter produce I don't get sick of. Root vegetables begin to loose their appeal by mid-February and the lack luster selection of fruit makes me reach outside my "local" and "seasonal" notions and splurge on berries at Whole Foods. The one things I don't ever get sick of are Meyer Lemons. The insanely sweet yet tart lemon will transform the way you think about lemons, lemon juice, salad dressings, cocktails and pretty much any dish you'd use lemons for. There's not really a good way to describe the taste of one ... you just have to try them.
Fresh Direct might not know they have the best deal in town ... 2 bags for $4. Sometimes these babies run for about $3.99 a lb. so this is a steal. Buy them and then make the relish below, compliments of Food & Wine Magazine.
And if you really love them, as much as I do, join me for my Meyer Lemon Love class at Ger-Nis Culinary and Herb Center.
Meyer Lemon Relish adaptation from Food & Wine Magazine
- 1 large Meyer lemon—peeled, peel very thinly sliced
- 1 shallot—1/2 minced, 1/2 very thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon champagne vinegar
- 1 garlic clove, minced
- 1 tablespoon finely chopped parsley
- 1/2 cup extra-virgin olive oil
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl. Add the lemon peel, minced and sliced shallot, lemon juice, vinegar, garlic, parsley, olive oil and crushed red pepper to the bowl. Season with salt and pepper and serve.
The relish can be refrigerated for up to 3 days.