Flavor of the Week: Meyer Lemon

I'm a big fan of Meyer Lemons

These citrus beauties are available November through May

Thought to be a cross between a lemon and an orange, Meyer lemons are less acidic and sweeter that a than a regular lemon.  Meyer lemons have smooth, deep yellow skin and are very heavy with juice.  These lemons have a bit of a floral taste.  When substituting Meyer lemons in a recipe, use less sugar than called for.  


Try Meyer lemons:

• in salad dressings
• squirt juice on fish or vegetables
• use in baking
• make a Meyer lemon martini
• place slices of lemon under the skin of chicken before roasting
• use Meyer lemons in baked goods

I am so excited to share two recipes with you.  One is for potatoes and the other is for muffins.

Lemon Potatoes  Food Network

I made this recipe for Lemon Potatoes on Tuesday with roasted salmon.  Hubby loved them and told me he was thinking about them on the drive home from work on Wednesday.  How's that for a recommendation?  Prep time is about as long as it takes to peel the potatoes and then roast for 30 minutes.  They are crispy on the outside and creamy smooth inside.  They'd be fabulous for brunch and were perfect with fish.  You've got to try them

Lemon Potatoes

Slice 4 peeled potatoes into 1 1/2 inch rounds.  Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper.  Add enough water to come halfway up the sides of the potatoes.  Cover, bring to a boil and cook 5 minutes.  Uncover and roast at 500 degrees F, 30 more minutes.  Serve.

Ricotta and lemon is the winning combination in these fluffy delicacies.  Click here for the Giada De Laurentis recipe called Nonna's Lemon Ricotta Biscuits.  Not a traditional biscuit, they are more of a cross between a muffin and a cupcake.  They are a wonderful treat with tea or coffee and would be great  for brunch.