Friday, December 26, 2008

Meyer Lemons

The Meyer lemon tree is full of lemons. In years past, the crop yield has supplied me with enough lemons for baking and vinaigrette making. This year however, I think I am going to have to get creative in order to make use of the abundance. One thing I am planning is to make limoncello, the Italian digestif. But that uses just the zest, so I need to figure out what do do with all the juice. I guess lemonade will be the house beverage at Fartwood Manor for a while.
Yesterday I made these totally awesome Meyer Lemon Cranberry Scones. They don't look too scone-like and the texture is more cake-y than what traditionally passes for a scone. Not too sweet and full of lemony zest and a nice tang from the cranberries. Be warned--the dough is REALLY wet, so make sure to have your board and hands covered in flour when you pat it out. It will be a mess, but totally worth it. Remember not to work the dough too much or else you will end up with tough scones. I used the leftover egg white to glaze the tops and next time I make these I will sprinkle a little sanding sugar on top for a little sweet crunch.

I also made some devilled eggs. 


goldenrail said...

mmmm, those deviled eggs look delicious!

Miss Healthypants said...

Deviled eggs...mmmmm....

Oh, and I bought Meyer lemon olive oil from one of those expensive olive oil it!! :)

How do you make your vinagrette??

MaryRuth said...

GR--they ARE delicious! I think I ate about 4.

MHP--I'll bet that olive oil would be great on caprese salad next summer. vinaigrette=1 tsp dijon, 2T lemon juice, 4T olive oil (or so) s+p. You can work out the ratio to your taste.