You can brighten up your meals and make them more refreshing on a cold winter day by adding lemon, orange or grapefruit. sounds tasty. Laurie Crowell of Golden Fig stopped by with tasty citrus recipes.
Meyer Lemon Loaf
1 C butter + more for pan (at room temp)
2 Meyer Lemons
3/4 C granulated sugar
2 tsp Vanilla Bean Paste
3 large eggs (at room temp)
1 3/4 C all-purpose flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
6 TB whole milk
Lemon Vanilla Glaze
1 tsp. Vanilla bean paste
1 1/2 C powdered sugar
1 Meyer Lemon
Preheat oven to 350 and place rack in middle. Butter a 9×4 loaf pan and place a piece of parchment inside, leaving extra parchment on each end (easy removal after baked!)
In a large bowl or mixer bowl, place room temperature butter, zest of 2 Meyer Lemons, sugar and vanilla bean paste. Beat on high speed until very light and fluffy (about 6 minutes)
Add eggs, one at a time, mixing well after each addition. When all eggs are in, beat on high another 2-3 minutes.
In medium bowl, whisk together flour, baking powder and salt.
Add 1/2 the dry mixture to the mixer bowl and mix until just combined.
Add milk and mix on low until smooth and then add remaining dry ingredients. So not overmix once flour is added or it results in a tough end product.
Spoon batter into prepared pan and smooth top. Bake 40-55 minutes, until knife inserted comes out clean.
While cake is cooling, squeeze juice from the 2 Meyer Lemons previously zested (you should have about 1/2 C juice)
After cake has cooled 15 minutes, poke 15-20 holes on the top with a toothpick. Spoon 1/4 C of the lemon juice over the cake.
Let cake cool completely.
Once cool, whisk together 11/2 C powdered sugar, vanilla bean paste, zest from remaining lemon and remaining lemon juice. Add more juice if needed. Drizzle glaze over cooled cake.
Let sit at least 10 minutes before serving.
2 blood oranges
1 sweet lime
6 Kishu mandarins
1 finger lime
4 oz chevre or feta
Handful of fresh basil, finely cut
2 TB honey
2 TB apple cider vinegar
1/3 c olive oil
Salt and pepper to taste
Cut all citrus, being sure to remove any pith.
Place in bowl, sprinkle chevre and basil over.
Sprinkle finger lime pearls over top
Shake up vinaigrette in small jar and drizzle over right before serving.