I just can't believe the 12 Days of Meyers has already come to an end this year. I would like to extend a HUGE thank you to the following bloggers who took time from their lives and their own blogs to be guest writers for me: Katie, Mary Helen, Hilah, Elizabeth, Addie, Suzanna, Kristin, Kathryn, Michelle and Kate. You are all so amazing and I have had so much fun reading the variety of recipes and stories that you all sent. It just goes to show that if you ask your friends for a favor they will jump to help you every time.
As my tree starts its winter rest preparing for the next bloom in the spring, I will continue to reap it's benefits well into the summer. I've juiced the rest of the lemons on the tree and now have loads of juice packed in the freezer. Over the years I have made many recipes both sweet and savory with these lovely Meyers, but the beauty of citrus is that its versatility, mixed with imagination, provides endless recipe possibilities to explore.
The last two recipes that I am posting were really recipes that I have been pondering in the back of my head for some time. They are super simple and yet, they have great taste and offer a great presentation for entertaining. If you have been following the 12 Days of Meyers then you should know by now that the benefits of citrus are both healthy and delicious. Who knows how many lemons our lovely tree will produce next season, but you can bet that if it continues to be as prolific as in the past and you live near me, you might just get a visit from the Meyer Fairy and find a box on your porch... I'm jus' sayin'!
Meyer Lemon & Lavender Panna Cotta
2 packages of Knox Gelatin
2/3 Cup of Fresh Meyer Lemon Juice
1/2 Cup of Sugar (I normally use Coconut Sugar but chose white so that it would not change the color to brown)
1 Can of Coconut Cream
1 Cup of Coconut Almond Milk
1 Tsp. of Culinary Lavender leaves
*Optional garnish - Candied Meyer Slices and Lavender flowers
In a separate bowl, sprinkle the gelatin over the lemon juice and set aside to bloom.
Combine the rest of the ingredients - sugar, milks and lavender - in a pot and bring to a boil, then turn down to simmer. Simmer 6 minutes then turn off heat and let cool for 5 minutes. Put 1/3 cup of the hot milk into the bowl (using a strainer so that the lavender leaves will not go through) with the gelatin and whisk to melt the gelatin. Once the gelatin is incorporated, whisk in the remainder of the milk (using the strainer). Once all is incorporated, pour into a large mold or into ramekins. Refrigerate for at least 2 hours and preferably overnight. Serve by inverting onto a plate and carefully running a knife around the outer edge of the panna cotta. Garnish as desired.
Roasted Meyer lemons and Artichokes with Olives & Garlic
1 Meyer Lemon Sliced
2 Small Globe Artichokes
1 Cup of Mixed Olives
1 Head of Garlic (broken in cloves peels can stay on)
Salt & Pepper
Fresh Thyme and Sage
Olive Oil
Trim and halve the artichokes (quarter if you are using large artichokes) and scoop out the thistle. Takes one Meyer slice and rub on the inner heart of each artichoke half. Place in a large baking dish leaf side down. Place sliced olives on top. Sprinkle olives, garlic cloves and fresh herbs around the artichokes. Drizzle olive oil all over and sprinkle with Salt & Pepper. Place in a preheated 350` oven for approximately 35-45 minutes. Serve as a tapas plate.
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| Before going into the oven. |
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