Another delicious item checked off the ‘to do’ list. I’m sometimes pretty good and procrastinating but now I somehow feel like having a list makes me even more accountable for making something new. It makes me feel even more like trying new dishes, ingredients, and cooking techniques.
Thanks to the absolutely mouthwatering pasta photo from The Unorthodox Epicure this recipe landed on my ‘to do’ list. I’m always looking for new recipes featuring citrus, especially during this time of year in Calgary, Canada. In the dead of winter I hit that ‘farmer’s market blues’ stage. I’ve made a couple of half hearted attempts to visit but I find all those wrinkly root vegetables disturbing and depressing. There are only so many meals you can enhance with roasted root vegetables before you feel like crawling back into your cozy bed to wait out the snow.
Enter Meyer Lemons. Little drops of sunshine bringing zest and vitamin C back into our bodies. It’s all well and good to try and eat local but at this time of year I am partaking in the joys of imported fruits and vegetables. So there.
This dish was super easy to make and only took a precious lemon and a half out of my little bag. I would probably add a bit more because the family said they could hardly taste the lemon at all. Maybe some more zest would work. The addition of thyme was a brilliant flavour with the mascapone and I chopped a couple of tablespoons of chives to throw in as well. That was pretty much the only addition I made to this recipe. It was my first time making a cream sauce with mascapone and we all really enjoyed it.
For the prawns I just ended up sauteing them with butter and garlic. Nice and Classic.
Now, what am I going to do with the rest of the Meyer Lemons?
Have you made Meyer Lemon marmalade before. I would think it perhaps a bit too mild…unless you mixed it with something else maybe? Curd sounds like a plan. Kid number two was requesting the Lemon Meringue Cupcakes that I made a couple of years ago. I think she may just have to help me out tomorrow in the kitchen!
This was the conundrum I had a couple of weeks ago. I wanted to make marmalade, but did not have all the canning supplies, So I made curd and then a tart with the leftovers. http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744
Thank you very much Adam. All kudos to you for the recipe. I would focus more on thinning out the sauce with wine next time I make it, but I was a bit worried it would taste ‘winey’ for my kids if I added too much. I think it’s safe to say some lemon bars are sure to be made in my kitchen sometime soon.
This is beautiful! If you aren’t sure what to do with the rest of the Meyer Lemons, juice them and freeze. (You can also freeze the rind.)