12 Days of Meyer - Day 8: Meyer Sponge Pudding

Light as a feather on top with a sweet tart sauce underneath.

This is an old standby that gets the Meyer twist.

Meyer Lemon Sponge Pudding Cake

4 Eggs Separated

1/3 Cup Fresh Squeezed Meyer Lemon Juice
2 Tsp. of Meyer Lemon Zest
1 Tbs. of Butter
1 1/2 Cups of Sugar
1/2 Cup of Sifted Flour
1/2 Tsp. of Salt
1 1/2 Cups of Milk

Preheat oven to 350. 

With a wire whisk attachment on your mixer,  beat the egg whites to a stiff peak, then set aside.  In a bowl, mix the egg yolks, lemon juice, zest, butter and sugar, then add the flour, salt and milk slowly to the mixture. After it is mixed, fold in the egg whites until incorporated. Pour batter into a deep dish or 8x8 pan. Place a pan of hot water in the oven and place the pan with the cake batter in that pan to create a water bath. Bake for 45 minutes. The cake will separate while baking creating a sponge cake on top and a lemon sauce on the bottom. 

12 Days of Meyer - Day 7: Chicken Piccata

For a quick weeknight dinner throw this dish together. No reason why Meyers can't find themselves in a delicious savory dish. I'm jus' sayin'!

I used this recipe by Giada De Laurentis of the Food Network.


Chicken Piccata

Ingredients

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.