Posts Tagged Meyer lemon
I’m not sure of the reason but recently madeleines seemed to be popping up everywhere! It wasnt long before those delicate, shell shaped cakes lodged themselves into my subconscience and finally I had to get the madeleine pan out and make some for myself! That shell shaped pan is one that I have rarely used, bought in a sale long ago it joined the bundt and other shaped baking pans in my cupboard, all coveted then once obtained, for some reason, rarely used!
When my friend Charlotte made madeleines she shared the tip that the madeleine batter should be chilled to improve the texture of them, this was news to me! My impatient nature had me seeking out madeleine recipes that didn’t require chilling but it seemed there was no escaping the chilling stage! I settled on Dorie Greenspan’s recipe (I’m a big fan of Dorie’s recipes) and it was actually really easy, I made up the batter in the morning and chilled my madeleines for 3 hours while I went out then I came home to bake them.
Once Id decided to make madeleines I knew the last of my Meyer lemons would be part of that recipe, I also had some browned butter in the fridge so thought Id use that too. I finished off with a little bit more Meyer lemon loveliness by brushing the finished madeleines with a lemon glaze. As I added that sweet glaze at the end I used less sugar in the madeleine mixture, I’ve been experimenting with less sugar in everything these days as my husband has recently been diagnosed with diabetes. I was really happy with my madeleines, the brown butter adds a lovely almost toasty taste ,which alongside the slightly sweeter Meyer lemon flavour is a lovely combination indeed! Of course I’m sure regular lemons and regular melted butter would also be delicious!
My husband (feeling very deprived of cakes due to his recent diabetes diagnosis) loved these and asked how long Id had that tin, when I told him his reply was “why have I only just had these now then”? Good question, maybe I was just looking for the right recipe!
Meyer Lemon & Brown Butter Madeleines (adapted from Dorie Greenspan’s recipe)
- 90 grams flour
- 1/2 tsp baking powder
- 75 grams caster sugar (I use unrefined)
- zest of one Meyer lemon
- 2 eggs
- 1 tsp vanilla
- 90 grams brown butter melted
For the Glaze
- 75 grams icing sugar
- 1.5 tbsp Meyer lemon juice
- 1/2 tsp lemon zest
For the method
- To make the madeleines I used Dorie Greenspan’s method here
- For the brown butter simply melt the butter over medium heat until the butter turns nut-brown in colour, this takes around 10 minutes. Remove pan from heat, and pour the butter into a bowl. When you are ready to use your butter leave any burnt sediment behind.
- Once the madeleines have been removed from the tin, allow to cool for around 10 minutes. While they are cooling you can make the glaze by simply mixing the icing sugar, lemon juice and zest together.
- Using a pastry brush, brush some glaze on the shell patterned side of each madeleine. It’s not very thick so wont show very much but adds a lovely lemony finish.
Following the discovery that I could buy Meyer lemons here in the UK I found myself with said lemons and no idea what to make with them! I’m a terrible hoarder of my favourite things. Not a hoarder in the sense that have tons of stuff (I don’t!) but when I get something that I love I can’t bring myself to use it! So there I was with these lovely lemons and suddenly no recipe seemed to appeal to me as I didn’t want to use all my lemons! Before one gets the impression that I’m crazy I will get on with what I actually found to make! I had heard that Meyer lemons were so sweet the whole thing was edible! So this salad using the whole lemon, skin and all, was the perfect way to use one of my precious lemons without any waste!
It was lovely the day I made this salad, sunny and above 10 degrees, which possibly made me enjoy this even more! After a winter of soup this was such a treat as it was so summery and so healthy, it was the best salad I’ve eaten in a long time! It’s true you can eat the whole of a Meyer lemon! It’s a zesty and quite bitter (in a good way) salad. It certainly wakes up your taste buds and the spinach, feta and walnuts all balance it out adding their creamier, softer flavours. The more eagle-eyed of you may notice there are no walnuts in the picture! That is because I cut my finger while chopping the parsley for the salad and in my haste to finish so I could deal with the cut finger I forgot to add them for the picture!
It’s hard to find radicchio in all supermarkets, I get mine from the green grocer. I’m long aware of the difficulties in getting Meyer lemons in the UK so if you are unable to get a Meyer lemon a 1/4 of a pink grapefruit may make a substitute, although I haven’t tried that.
Radicchio and Meyer Lemon Salad (adapted from this recipe from Whole Living)
Ingredients (for 2)
- 1/2 a Meyer lemon, washed and chopped
- 1 small radicchio lettuce, sliced
- 1 shallot, chopped finely
- a handful of fresh spinach leaves, washed and chopped
- 1 heaped tbsp of fresh parsley, finely chopped
- 1 tbsp Meyer lemon juice (the other half of the lemon was enough for this)
- 1 tbsp extra virgin olive oil
- sea salt and fresh ground pepper
- 60 grams feta cheese, cut into cubes
- 30 grams walnuts, chopped
- Chop the lemon, radicchio, shallot, spinach and parsley. Add each to a bowl.
- Make the dressing by whisking the lemon juice, olive oil, salt and pepper together until combined. Add to the salad ingredients and mix well.
- Add the feta and walnuts and gently mix in to the rest of the ingredients.
- Serve immediately.