Making certain kinds of cocktails, desserts and treats can be difficult if you can’t find the right ingredients. I used to have both a black coconut salt and a pink Hawaiian salt and both went “poof” -gone- and there went my unique and very tasty way of working with meat, fish, fresh veggies and lots more. So finding exactly the right ingredients is pretty crucial. Here in Southern California, you might have to drive some distance or purchase a chunk of something that you might not use quickly unless you can split the batch of whatever it is with someone else who is equally enamoured.
For me, I love lemons and limes. Meyer lemons are hard to come by, unusual citrus is hard to find and key limes are few and far between — and certainly NOT enough to make a key lime pie. Lucky me when I found out about Limoniera Lemons and fruit!!
One of the things that was hard about making this cake, was that I couldn’t find Meyer lemons any place close enough to me to make it worth while. UNTIL NOW! I have got the most amazing resource for getting some fabulous lemons Meyer Lemons, limes avocados as well as other citrus fruits.
Here’s your cocktail for this holiday weekend. The best way to make this martini is with Meyer lemons from Limoneira for this Lemon Drop. There’s nothing like this particular variety of Meyer lemons and you can order them online here:
Limoneira Orchard Fresh Gifts
Making a Limoneira Lemon Drop Martini at the Watermark On Main
The recipe and method for the Limoneira Lemon Drop Martini is really specific and you should follow it step by step. Any subsequent martinis won’t be the same without these Limoneira Meyer lemons!!
Robert Lambert shows you how to make a classic Meyer Lemon Poundcake.
One of the things that was hard about making this cake, was that I couldn’t find Meyer lemons any place close enough to me to make it worth while. UNTIL NOW! With Limoneira Meyer lemons, it makes Robert Lambert’s fabulous recipe even better because you can add a touch more Meyer lemon juice to Lambert’s Meyer Lemon syrup (not a lot.. just a few drops) as well as a lot of zest. Plus the super thin slices of lemon make a great decoration for the top of the poundcake!!
You will see via this video, you will want maybe 2 lemons for this– maybe more.
You can create something amazing along with this other recipe for ice cream that I found on SERIOUSEATS.com for LEMON Ice Cream
LEMON ICE CREAM YIELD: makes 1 1/2 quarts
ACTIVE TIME: 1 1/2 hours TOTAL TIME: 2 hours, plus an overnight chill
SPECIAL EQUIPMENT: ice cream maker
Ingredients
For lemon ice cream:
6 egg yolks
1 cup sugar
2 cups heavy cream
1 cup half and half
3/4 cup lemon juice from 6 to 8 lemons
Grated zest of 2 lemons
1 teaspoon kosher salt
For candied lemons:
2 lemons, sliced about 1/8″ thick and finely chopped, seeds removed
1 cup water
1 cup sugar
2 tablespoons corn syrup, glucose, or agave nectar
1/4 teaspoon kosher salt
Procedures
1
For ice cream:
In a medium, heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Slowly whisk in cream and half and half until fully incorporated. Put on stove on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon and a finger swiped across it leaves a clean line, 5 to 7 minutes. Strain into an airtight container and stir in lemon juice, zest, and salt to taste. Cover and chill overnight in refrigerator.
2
The next day, strain base into ice cream maker to remove zest and churn according to manufacturer’s instructions. In last minute of churning, add candied lemons if using (procedure below). Transfer ice cream to an airtight container and let chill in freezer for 5 to 6 hours before serving.
3
For the candied lemons:
Start candying the lemons once you finish making the lemon custard base and chill it in the refrigerator. Set two pots on stove with 1 quart of water in each and bring to a boil. Set a colander or large strainer in the sink. While waiting for water to boil, slice, chop, and seed lemons.
4
Add lemons to one pot and cook for 20 seconds, then drain lemons into colander in sink and immediately rinse with very cold water until no longer hot. Fill up pot again and bring to a boil. Meanwhile, cook lemons in second pot for another 20 seconds, then drain into colander and rinse again until cool. Repeat this process with the freshly boiled water from the first pot.
5
Put rinsed lemons in an empty pot and add 1 cup fresh water, sugar, corn syrup, and salt. Heat on medium heat, stirring to dissolve sugar, until syrup reaches a bare simmer, then reduce heat to low and cook until lemons are soft and begin to turn translucent, about 20 minutes. Remove from heat and transfer syrup and lemons to an airtight container, then chill overnight. Candied lemons will keep for several weeks.
6
While ice cream is churning, drain syrup away from candied lemons, reserving for another use. Stir lemons in during last minute of churning.
Thanks to SERIOUSEATS.com for the great Lemon Ice Cream recipe
Another great recipe for this last ditch of summer is a KILLER cheesecake from Robert Lambert: the Blueberry Marscapone Cheesecake.
The best marscapone you will want to get for this cheesecake isn’t found in your market. It’s found elsewhere: http://www.cravecheese.com/
Crave Brothers Cheese is based in Wisconsin and everything is made under strict supervision and the Crave Brothers marscapone I have had from them along with some other cheeses are amazingly tasty!!
Now if you tweak this blueberry marscapone cheesecake of Robert Lambert and mix in a little Meyer lemon into it from Limoneira along with the Wild Blueberry and Lemon Jam from Lambert or use them on top and sides for flavor and decoration, you are going to have an astonishingly GREAT dessert.
Robert Lambert for the Pound Cake recipe
and Lamberts Blueberry Marscapone Cheesecake
So now you have some superb recipes and a bit of time to get the Limoniera lemons, the Lambert jams and syrups as well as the Crave Brothers Cheese to play with to make some great desserts along with the recipe from SERIOUSEATS.com for the lemon ice cream and candied lemon.
If you have the ability to freeze these and preserve them well, you will be well prepared for the holidays!
Stevie Wilson,
LA-Story.com
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