Meyer Lemon Lemonade

Meyer Lemon Lemonade

Ingredients

2/3 cup sugar
2/3 cup water
Optional: 1 cup mint or basil leaves or 1/4 cup fresh ginger slices
1 cup freshly squeezed Frieda’s Meyer lemon juice
3 to 4 cups cold water
Garnish: slices of Frieda’s Meyer lemon or Pink lemon

Steps

Make a simple syrup: In small saucepan, bring sugar and 2/3 cup of water to boil and simmer until sugar is fully dissolved. For herb-infused syrup, add your choice of herb before boiling. Strain herbs from syrup, if used, and allow to cool.

Combine syrup with Meyer lemon juice and cold water in large pitcher and stir until well mixed. Serve over ice with garnish.

Source: Frieda’s Inc.

Candied Lemon Slices

Candied Lemon Slices

Ingredients

2 Pink lemons or Meyer lemons, or 1 Seedless or regular lemon
1 cup water
1 cup sugar

Steps

Using mandolin or sharp knife, thinly slice lemons and remove seeds.

In saucepan, combine water and sugar, then bring to boil over medium-high heat, stirring until sugar dissolves. Add lemon slices and simmer until tender and translucent, 5-7 minutes.

Meanwhile, set cooling rack inside rimmed baking sheet. Drain slices on rack and let cool completely. Use slices to garnish cakes and other baked goods, or enjoy as a snack!

Keep candied lemon slices refrigerated up to 1 month in an airtight container.

Source: Frieda’s Inc.

Lemon Barbecue Sauce

Lemon Barbecue Sauce

Ingredients

2 cloves garlic
1/2 teaspoon salt
1/4 cup chili powder
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried chervil
1/2 cup olive oil
4 Meyer Lemons, juice squeezed and strained

Steps

Pound garlic and salt together in bowl. Stir in remaining ingredients. Cover and leave for at least 24 hours before using as marinade for broiled meat or poultry. Excellent accompaniment to lamb. Makes 1 cup.

Source: The Citrus Cookbook by Josephine Bacon

Analyzed to serve 16 a 1-tablespoon serving. Calories 70, Total Fat 7g, Saturated Fat 1g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 0g, Vitamin A 10%

Butter Babies™ & Fennel Potato Salad with Dill

Butter Babies™ & Fennel Potato Salad with Dill

ingredients

1 1/2 pounds Butter Babies™ potatoes, halved lengthwise
2 1/2 to 3 teaspoons kosher salt
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
3/4 cup (5.3-ounce single serving container) plain Greek yogurt
2 tablespoons lemon juice (about 1 lemon; Meyer, if available)
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1 medium fennel bulb
2 tablespoons minced shallot

Steps

Place Butter Babies potatoes and 2 teaspoons salt in saucepan and cover with water. Bring to a boil, then reduce heat to simmer 15-20 minutes until just tender. Drain potatoes and cool.

Trim fennel by removing outer layer of bulb if discolored and any dry or tough pieces of stem. Fronds (or leaves) of fennel can also be chopped and added to salad (looks similar to fresh dill). Slice fennel thinly.

In medium bowl, whisk together Dijon mustard, mayonnaise, Greek yogurt, and lemon juice until smooth. Add dill, parsley, remaining salt, pepper, fennel, and shallots; mix until combined.

When potatoes are cooled, add to yogurt mixture and gently toss until combined. Serve at room temperature, or cover and chill until ready to serve. Will keep about 3 days refrigerated.

Analyzed to serve 6 with half of salt in boiling water assumed absorbed. Calories 150, Total Fat 4g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 5mg, Sodium 450mg, Total Carbohydrate 25g, Dietary Fiber 3g, Sugars 4g, Protein 5g, Vitamin A 10%, Vitamin C 30%, Potassium 685 mg