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Fried Meyer lemon slices
I just returned from a lovely luncheon at La Provence Restaurant, here
in Roseville. I had calamari, which was excellent, but the thing that was beyond wonderful were the fried Meyer lemon slices that were served as a garnish. The slices were paper thin and dropped in the same batter as the calamari and then fried. They were "almost" crisp and tasted so good. There were about six slices on the plate and I ate every one of them I'm going to try this at home and the next time I go there am going to order a whole plate of these delightful morsels. jillie Rosevill, CA |
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Fried Meyer lemon slices
jillie wrote:
> I just returned from a lovely luncheon at La Provence Restaurant, here > in Roseville. > > I had calamari, which was excellent, but the thing that was beyond > wonderful were the fried Meyer lemon slices that were served as a > garnish. > > The slices were paper thin and dropped in the same batter as the > calamari and then fried. They were "almost" crisp and tasted so good. > There were about six slices on the plate and I ate every one of them > > I'm going to try this at home and the next time I go there am going to > order a whole plate of these delightful morsels. > > jillie > Rosevill, CA Aren't they just wonderful??!? Mario Batali often garnishes his dishes with fried Meyer lemon slices, particularly as an accompaniment to fish. 'Course, I'm with you: they're just fine on their own, and even better when heaped on large plates! Spitz -- "Home, James, and don't spare the horses!" |
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Fried Meyer lemon slices
jillie wrote: > I just returned from a lovely luncheon at La Provence Restaurant, here > in Roseville. > > I had calamari, which was excellent, but the thing that was beyond > wonderful were the fried Meyer lemon slices that were served as a > garnish. > > The slices were paper thin and dropped in the same batter as the > calamari and then fried. They were "almost" crisp and tasted so good. > There were about six slices on the plate and I ate every one of them > > I'm going to try this at home and the next time I go there am going to > order a whole plate of these delightful morsels. > > jillie > Rosevill, CA > Don't save any of those slices for me, please. I will gladly eat an unadulterated lemon, instead. ) Hugs, M |
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Fried Meyer lemon slices
In article >, "Spitzmaus" > wrote:
>jillie wrote: > >> I just returned from a lovely luncheon at La Provence Restaurant, here >> in Roseville. >> >> I had calamari, which was excellent, but the thing that was beyond >> wonderful were the fried Meyer lemon slices that were served as a >> garnish. >> >> The slices were paper thin and dropped in the same batter as the >> calamari and then fried. They were "almost" crisp and tasted so good. >> There were about six slices on the plate and I ate every one of them >> >> I'm going to try this at home and the next time I go there am going to >> order a whole plate of these delightful morsels. > >Aren't they just wonderful??!? Mario Batali often garnishes his dishes with >fried Meyer lemon slices, particularly as an accompaniment to fish. >'Course, I'm with you: they're just fine on their own, and even better when >heaped on large plates! Probably just a silly question from a neophyte: But is this done with "whole" lemon slices, or is the lemon skinned? Cheers, Phred. -- LID |
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Fried Meyer lemon slices
In article . com>,
jillie > wrote: > I just returned from a lovely luncheon at La Provence Restaurant, here > in Roseville. > > I had calamari, which was excellent, but the thing that was beyond > wonderful were the fried Meyer lemon slices that were served as a > garnish. > > The slices were paper thin and dropped in the same batter as the > calamari and then fried. They were "almost" crisp and tasted so good. > There were about six slices on the plate and I ate every one of them > > I'm going to try this at home and the next time I go there am going to > order a whole plate of these delightful morsels. > > jillie > Rosevill, CA > I'd have them after dinner, unless dieting. Tart citrus is an appetite suppressant for me. One taste of a salad with grapefruit, meyer lemons, preserved lemons or pomegranite and I don't want my entree. |
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Fried Meyer lemon slices
The slices were from a whole lemon...rind and all.
The slices were paper thin, and they were delicious. After Spitz mentioned that Mario Batalia made them, I went to foodnetwork.com and found the recipe. Nothing to it and I think I'll be making these to garnish my sliced turkey platter for Thanksgiving. That is, if I don't eat them all before they get to the dining room! Here is Mario's recipe... Lemon Crisps 4 cups vegetable oil 2 lemons 1 1/2 cups rice flour Watercress, for garnish In a medium sized saucepan, over medium heat, heat 1 to 2 inches of the oil in a deep saucepot to about 250 degrees F. Cut off the ends of the lemons. Using a sharp mandolin, slice the lemons into thin rings about 1/16th of an inch. Coat each ring individually in the rice flour and fry in the hot oil until it begins to slightly brown. Remove from the oil and place on a paper towel and allow them to sit for a minute to fully cook. jillie Roseville, CA |
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Fried Meyer lemon slices
"jillie" > wrote in message oups.com... > The slices were from a whole lemon...rind and all. > > The slices were paper thin, and they were delicious. > > After Spitz mentioned that Mario Batalia made them, I went to > foodnetwork.com and found the recipe. Nothing to it and I think I'll > be making these to garnish my sliced turkey platter for Thanksgiving. > That is, if I don't eat them all before they get to the dining room! I saw Tuesday for the first time in my life Meyer lemons. They were at Whole Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed. I was tempted to buy a couple -- but I had no recipe nor idea what would be the best use for them, so I passed them up. But they were cute! Dee Dee |
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Fried Meyer lemon slices
Stark wrote: > I'd have them after dinner, unless dieting. Tart citrus is an appetite > suppressant for me. One taste of a salad with grapefruit, meyer > lemons, preserved lemons or pomegranite and I don't want my entree. Can't remember if it suppressed my appetite, but when I was little, my mother used to "drill" a hole in a lemon and insert a peppermint stick in the hole. I'd slurp the lemon juice up through the peppermint stick, straw-fashion; my goodness, that mix of tart citrus and mint was a thing of beauty. And a great childhood memory to boot! Spitz -- "Home, James, and don't spare the horses!" |
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Fried Meyer lemon slices
On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:
>I saw Tuesday for the first time in my life Meyer lemons. They were at Whole >Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed. >I was tempted to buy a couple -- but I had no recipe nor idea what would be >the best use for them, so I passed them up. But they were cute! >Dee Dee > They make great lemoncello Pan Ohco |
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Fried Meyer lemon slices
"Pan Ohco" > wrote in message news > On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote: > > >>I saw Tuesday for the first time in my life Meyer lemons. They were at >>Whole >>Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed. >>I was tempted to buy a couple -- but I had no recipe nor idea what would >>be >>the best use for them, so I passed them up. But they were cute! >>Dee Dee >> > They make great lemoncello > > Pan Ohco Is lemoncello generally made from Meyer lemons? Or is it that Meyer lemons just make better lemoncello? Thanks. Dee Dee |
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Fried Meyer lemon slices
On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote:
>I had calamari, which was excellent, but the thing that was beyond >wonderful were the fried Meyer lemon slices that were served as a >garnish. What is a Meyer lemon? (and is it sold at Fred Meyer's?) -- -denny- "Do your thoughts call ahead or do they just arrive at your mouth unannounced?" "It's come as you are, baby." -over the hedge |
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Fried Meyer lemon slices
In article >,
Denny Wheeler > wrote: > On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote: > > >I had calamari, which was excellent, but the thing that was beyond > >wonderful were the fried Meyer lemon slices that were served as a > >garnish. > > What is a Meyer lemon? > > (and is it sold at Fred Meyer's?) > > -- > -denny- I don't know if it's sold at Fred Meyer's ;-), but I know what a Meyer lemon is. It's a lemon variety that was first imported from China by a Mr. Meyer in 1908. They are smaller, thin skinned and sweeter than a typical lemon. The taste is described as a cross between a lemon and a tangerine. marcella |
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Fried Meyer lemon slices
On Thu, 10 Nov 2005 14:25:23 -0500, Dee Randall wrote:
> >"Pan Ohco" > wrote in message >news >> On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote: >> >> >>>I saw Tuesday for the first time in my life Meyer lemons. They were at >>>Whole >>>Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed. >>>I was tempted to buy a couple -- but I had no recipe nor idea what would >>>be >>>the best use for them, so I passed them up. But they were cute! >>>Dee Dee >>> >> They make great lemoncello >> >> Pan Ohco > >Is lemoncello generally made from Meyer lemons? Or is it that Meyer lemons >just make better lemoncello? >Thanks. >Dee Dee > Imho the meyer lemons are less acidic, and make a better lemoncello Pan Ohco |
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Fried Meyer lemon slices
On Thu, 10 Nov 2005 11:48:46 -0500, Dee Randall wrote:
> I saw Tuesday for the first time in my life Meyer lemons. They were at Whole > Foods in Baltimore, MD. For non-organic, they were $2.99 a lb. and waxed. > I was tempted to buy a couple -- but I had no recipe nor idea what would be > the best use for them, so I passed them up. But they were cute! > Dee Dee > I will go to my vegetable store just to buy Meyer lemons. I avoid the regular (Persian) ones as much as possible. |
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Fried Meyer lemon slices
On Thu, 10 Nov 2005 13:50:50 -0800, Marcella Peek wrote:
> In article >, > Denny Wheeler > wrote: > > What is a Meyer lemon? > > > > (and is it sold at Fred Meyer's?) > > > > -- > > -denny- > > I don't know if it's sold at Fred Meyer's ;-), but I know what a Meyer > lemon is. > > It's a lemon variety that was first imported from China by a Mr. Meyer > in 1908. They are smaller, thin skinned and sweeter than a typical > lemon. The taste is described as a cross between a lemon and a > tangerine. > http://tinyurl.com/8vb6h |
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Fried Meyer lemon slices
"Peter Huebner" > wrote in message t... > In article >, > says... >> > >> http://tinyurl.com/8vb6h >> > > An interesting article, even if they got the German for lemon wrong > (they got it confused with the word for limes) > > Anyhow, I for one can't stand Meyer lemons. If I want mandarins, I'll > eat mandarins. If I want lemons, I want sour, zesty, tangy lemons and > not those wishy washy Meyers. They are like eating wilted lettuce i.m.o. I googled "images" for Meyer lemons. Most of them showed more texture than the ones I saw which were very smooth. The ones I saw were very light colored and certainly no where 'round' but more tear-drop shaped. Very interesting marmelade at $42 (5 oz.) with a 'cute' pot. http://www.napastyle.com/store/product.jsp?sku=1372 By the way, isn't the face on this web page, the food host, Chiarello - looks like him. Dee Dee |
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Fried Meyer lemon slices
In article > ,
Peter Huebner > wrote: > The trouble with Meyers, if you grow your own is, the all ripen at once > on the tree, and after they're gone - that's it. When they're ripe the > ground under the tree is covered in rotting fruit because you can't use > them all, the rest of the year you're s.o.o.l. Interesting. Here in the SF bay area they are practically on the tree year round. Meyers bloom twice a year so there is a pretty steady crop. Must change with location. Or maybe they just knew you didn't like them :-) marcella |
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Fried Meyer lemon slices
On 9 Nov 2005 14:59:52 -0800, "jillie" > wrote:
>I just returned from a lovely luncheon at La Provence Restaurant, here >in Roseville. > >I had calamari, which was excellent, but the thing that was beyond >wonderful were the fried Meyer lemon slices that were served as a >garnish. > >The slices were paper thin and dropped in the same batter as the >calamari and then fried. They were "almost" crisp and tasted so good. >There were about six slices on the plate and I ate every one of them > >I'm going to try this at home and the next time I go there am going to >order a whole plate of these delightful morsels. > >jillie >Rosevill, CA I've never been to La Provence, Jillie, but I think I'll have to take a meander over there just for these gems. I have a Meyer lemon tree just bursting at the seams with lemons right now -- in fact, I had my first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a martini cocktail glass). Is La Provence a lunch place only or do they serve dinner? TammyM in Sacramento |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 07:14:55 -0800, Marcella Peek wrote:
> In article > , > Peter Huebner > wrote: > > > > The trouble with Meyers, if you grow your own is, the all ripen at once > > on the tree, and after they're gone - that's it. When they're ripe the > > ground under the tree is covered in rotting fruit because you can't use > > them all, the rest of the year you're s.o.o.l. > > Interesting. Here in the SF bay area they are practically on the tree > year round. Meyers bloom twice a year so there is a pretty steady crop. > Must change with location. > > Or maybe they just knew you didn't like them :-) > > marcella <Nod> They seem to be a year round crop here. I prefer meyers because they are thin skinned and produce a lot more juice w/o microwaving, smushing or otherwise beating them the way you have to with the regular persain type. Just as I can't tell the faint differences between rices, lemons are another one. Meyer isn't as sour and that's about as far as I go. A faint taste of tangerine isn't even on my radar screen. Come to think of it: I'd make a terrible sommelier. |
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Fried Meyer lemon slices
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 16:15:39 GMT, TammyM wrote:
> first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay > Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a > martini cocktail glass). Sounds devine.... can you believe I've never tried one to date? I can remember when these were a required component of most SoCal rfc cook-ins. |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 08:58:56 -0800, Christine Dabney wrote:
> On Fri, 11 Nov 2005 16:15:39 GMT, (TammyM) wrote: > > >I have a Meyer lemon tree > >just bursting at the seams with lemons right now -- in fact, I had my > >first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay > >Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a > >martini cocktail glass). > > May I invite myself over for a Delilah? I will bring the Parmesan > cheese puffs.... > > Christine, who is about 45 minutes away in Fairfield Mmmm! That's a recipe worth posting. (hint, hint) |
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Fried Meyer lemon slices
Hi, Tammy,
La Provence serves both lunch and dinner. I've only been there for lunch and it was very nice...not going to be my all time favorite place, but very nice. My main complaint is that so many of the things are so durn hard to eat! The wonderful crusty bread they use on sandwiches is impossible to eat as a sandwich and very hard to cut if you order a tartaine. The salads are gorgeous, but the lettuce is in such long strips that it is also hard to eat. I realize that presentation is very important, but not if it gets in the way of enjoying the meal. I have to admit that I am making these observations just from the things that were served at our table. The service was great...attentive, but not hovering. And...as I said before...if you order the calamari, you'll have a lovely meal that is well presented, easy to eat and has those perfect lemon crisps! jillie Roseville, CA |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 09:30:22 -0800, sf >
wrote: >On Fri, 11 Nov 2005 08:58:56 -0800, Christine Dabney wrote: > >> On Fri, 11 Nov 2005 16:15:39 GMT, (TammyM) wrote: >> >> >I have a Meyer lemon tree >> >just bursting at the seams with lemons right now -- in fact, I had my >> >first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay >> >Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a >> >martini cocktail glass). >> >> May I invite myself over for a Delilah? I will bring the Parmesan >> cheese puffs.... >> >> Christine, who is about 45 minutes away in Fairfield > >Mmmm! That's a recipe worth posting. (hint, hint) I want to try it out first. I saw it in the Los Angeles times several months ago: it is a recipe by Anne Willan. It says that they can be made ahead and frozen, then reheated to serve. Maybe I will bring some over so we can test them out? Christine |
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Fried Meyer lemon slices
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tangy lemon desert (was: Fried Meyer lemon slices)
It so happens we're having a Dinner here tonight and, apart from the leg of lamb that just went in the oven I prepared some tangy lemon mousse (a la casa). You need some tangy unsprayed/unwaxed lemon(s) for this. Basic single receipe quantities: juice of one lemon zest of 1/2 lemon 2 eggs 2 tbsp sugar (more to taste) 2 heaped tbsp cornflour pinch of salt 2 cups of water prep: separate the eggs, keep the yolks in a cup and beat the whites until very stiff dissolve cornflour in a as little water as you can comfortably get away with. grate lemon zest into a saucepan, and squeeze the lemon juice. now here we go: Add the water and sugar and salt to the pan and bring to the boil. Whisk in the cornflour and boil until it starts to clear - this should be very thick by now (gloop-gloop) ... whip it off the heat, whisk in the lemon juice, then whisk in the egg yolks, then fold in the beaten egg whites. Tip into dishes or a bowl and leave to cool. A red coctail cherry on top is an optional decoration :-) I made a double receipe today to serve 5 adults. I _think_ if you wanted to use Meyer lemons for this you might have to increase the amount of juice and zest ... but that is obviously regional and in the eye of the beholder <grin> -P. -- ========================================= firstname dot lastname at gmail fullstop com |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote:
> On Fri, 11 Nov 2005 09:30:22 -0800, sf > > > > >Mmmm! That's a recipe worth posting. (hint, hint) > > I want to try it out first. I saw it in the Los Angeles times several > months ago: it is a recipe by Anne Willan. It says that they can be > made ahead and frozen, then reheated to serve. > > Maybe I will bring some over so we can test them out? > Hell no... let's make them here! |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 20:28:48 -0800, sf >
wrote: >On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote: > >> On Fri, 11 Nov 2005 09:30:22 -0800, sf > >> > >> >Mmmm! That's a recipe worth posting. (hint, hint) >> >> I want to try it out first. I saw it in the Los Angeles times several >> months ago: it is a recipe by Anne Willan. It says that they can be >> made ahead and frozen, then reheated to serve. >> >> Maybe I will bring some over so we can test them out? >> >Hell no... let's make them here! Okay! What shall we have with them? Christine |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 08:51:55 -0800, sf >
wrote: >On Fri, 11 Nov 2005 07:14:55 -0800, Marcella Peek wrote: > >> In article > , >> Peter Huebner > wrote: >> >> >> > The trouble with Meyers, if you grow your own is, the all ripen at once >> > on the tree, and after they're gone - that's it. When they're ripe the >> > ground under the tree is covered in rotting fruit because you can't use >> > them all, the rest of the year you're s.o.o.l. >> >> Interesting. Here in the SF bay area they are practically on the tree >> year round. Meyers bloom twice a year so there is a pretty steady crop. >> Must change with location. >> >> Or maybe they just knew you didn't like them :-) >> >> marcella > ><Nod> They seem to be a year round crop here. I prefer meyers >because they are thin skinned and produce a lot more juice w/o >microwaving, smushing or otherwise beating them the way you have to >with the regular persain type. Just as I can't tell the faint >differences between rices, lemons are another one. Meyer isn't as >sour and that's about as far as I go. A faint taste of tangerine >isn't even on my radar screen. Come to think of it: I'd make a >terrible sommelier. I'm with you - Meyer lemons are more juicy and where I live I can grow lemons year round. I have a Lisbon lemon tree and a Meyer also. The Meyer seems to produce lemons almost year round, and the Lisbon only seasonally. But the Lisbon lemons are easier to zest, if that's an option as well as getting juice. Daisy Carthage demands an explanation for this insolence! |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 20:35:31 -0800, Christine Dabney wrote:
> On Fri, 11 Nov 2005 20:28:48 -0800, sf > > wrote: > > >On Fri, 11 Nov 2005 15:22:09 -0800, Christine Dabney wrote: > > > >> On Fri, 11 Nov 2005 09:30:22 -0800, sf > > >> > > >> >Mmmm! That's a recipe worth posting. (hint, hint) > >> > >> I want to try it out first. I saw it in the Los Angeles times several > >> months ago: it is a recipe by Anne Willan. It says that they can be > >> made ahead and frozen, then reheated to serve. > >> > >> Maybe I will bring some over so we can test them out? > >> > >Hell no... let's make them here! > > Okay! > What shall we have with them? > Christine When we were in Chat, you said they weren't "puffs" (indicating something that couldn't be filled), so what do you think about grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side). We can look for the main dish at a local farmer's market (which is our primary shopping mission) or at Ranch 99.... which is less than 10 miles away. What say you? |
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Fried Meyer lemon slices
sf wrote on 12 Nov 2005 in rec.food.cooking
> When we were in Chat, you said they weren't "puffs" (indicating > something that couldn't be filled), so what do you think about > grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side). > We can look for the main dish at a local farmer's market (which is our > primary shopping mission) or at Ranch 99.... which is less than 10 > miles away. > > What say you? > I lean more towards additional snack type foods. This isn't a meal type event, this is a get together and Chat type event, isn't it? ...Barb posted a Cheese + Bacon filled Dill pickle recipe a while ago that looked very promising for snacking and entertaining... Smokey Bacon & Swiss Stuffed Pickles 4 oz grated aged swiss cheese 2 tbsp cream cheese, softened 1 tbsp mayonnaise 1 tsp brown mustard 2 tbsp diced roasted red pepper 4 slices bacon, diced, cooked and drained (reserve 1/4 cup for garnish 4 Gedney Deli Dill Crunchy Pickles Cut pickles in half lengthwise, then cut shallow V down the center of each one, starting 1/2 inch from one end and cutting to within 1/2 inch of other end; discard seedy Vs you've cut out (or eat them while you work). Turn pickles upside down on paper towels to drain. Mix the ret of the ingredients thoroughly with fork. Use fork to fill V in eac pickle with cheese mixture, mounding cheese slightly, covering whole cut side of pickle. Arrange on platter. If you want, garnish with reserved bacon bits or chopepd chives, chopped green onons, or chopped parsley. Makes 8 stuffed pickles. -- The eyes are the mirrors.... But the ears...Ah the ears. The ears keep the hat up. |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 08:58:56 -0800, Christine Dabney
> wrote: >On Fri, 11 Nov 2005 16:15:39 GMT, (TammyM) wrote: > >>I have a Meyer lemon tree >>just bursting at the seams with lemons right now -- in fact, I had my >>first Delilah last night (2 parts Meyer lemon juice, 1 part Bombay >>Sapphire Gin, 1 part Cointrea, shaken lustily over ice and served in a >>martini cocktail glass). > >May I invite myself over for a Delilah? I will bring the Parmesan >cheese puffs.... > >Christine, who is about 45 minutes away in Fairfield You may invite yourself over after Thanksgiving when the house will be clean enough for guests :-) Keep in mind I have 2 dogs and 3 cats, all of whom shed like mad!! Whatcha doing in Fairfield? Girl, you sho do move around a lot! TammyM |
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Fried Meyer lemon slices
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Fried Meyer lemon slices
On Sat, 12 Nov 2005 13:51:33 -0000, Mr Libido Incognito
>I lean more towards additional snack type foods. This isn't a meal >type event, this is a get together and Chat type event, isn't it? . No, this is a real live get together. I am heading over to San Francisco a week from today, and will finally meet the infamous sf. We are planning to head to the Alemany market, then the Ferry Plaza market. Don't know where else yet. I will bring my Parmesan cheese balls/puffs recipe, so we can have those with wine or drinks before dinner. Haven't decided on what else yet. Christine |
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Fried Meyer lemon slices
On Sat, 12 Nov 2005 03:43:20 -0800, sf >
wrote: >When we were in Chat, you said they weren't "puffs" (indicating >something that couldn't be filled), so what do you think about >grilled shrimp/prawns? I also LOVE pork with "cheese" (on the side). >We can look for the main dish at a local farmer's market (which is our >primary shopping mission) or at Ranch 99.... which is less than 10 >miles away. > >What say you? Hmm..I guess I am not making myself clear. These are small cheese balls, made with Parmesan cheese, flour, butter and I forget what else, to be served as an accompaniment to drinks, or wine, or whatever. I called them puffs, cause calling the Parmesan cheese balls, even though Anne Willan calls them that, seems so...crude. Christine |
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Fried Meyer lemon slices
On Fri, 11 Nov 2005 22:15:42 +1300, Peter Huebner
> wrote: >In article >, says... >> > >> http://tinyurl.com/8vb6h >> > >Anyhow, I for one can't stand Meyer lemons. If I want mandarins, I'll >eat mandarins. If I want lemons, I want sour, zesty, tangy lemons and >not those wishy washy Meyers. They are like eating wilted lettuce i.m.o. > >The trouble with Meyers, if you grow your own is, the all ripen at once >on the tree, and after they're gone - that's it. When they're ripe the >ground under the tree is covered in rotting fruit because you can't use >them all, the rest of the year you're s.o.o.l. > > Snipped In NZ, Meyer lemons are common. They are thin-skinned, juicy, still sour, and prolific fruiters on trees, my favourite lemons, but their bounty depends on where they're grown. In my childhood home of Hastings, they grew almost year-round. The trees were seldom without lemons on them. However I haven't been successful in growing them well in Wellington (cooler climate). Meyers are more suited to some climates than others. Rather like Chinese gooseberries, that originated in China. For the Chinese they weren't much of a fruit. In NZ the vines were prolific fruiters and the fruit was renamed Kiwifruit. Or rabbits, that are cute and fluffy in England (or possums from Australia) but in NZ are rapidly breeding pests which destroy pasture and trees. |
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Using what you have [Was: Fried Meyer lemon slices]
In article >, (Kathy in NZ) wrote:
> >In NZ, Meyer lemons are common. They are thin-skinned, juicy, still >sour, and prolific fruiters on trees, my favourite lemons, but their >bounty depends on where they're grown. In my childhood home of >Hastings, they grew almost year-round. The trees were seldom without >lemons on them. However I haven't been successful in growing them well >in Wellington (cooler climate). > >Meyers are more suited to some climates than others. Rather like >Chinese gooseberries, that originated in China. For the Chinese they >weren't much of a fruit. In NZ the vines were prolific fruiters and >the fruit was renamed Kiwifruit. Or rabbits, that are cute and fluffy >in England (or possums from Australia) but in NZ are rapidly breeding >pests which destroy pasture and trees. Kathy, you need to utilise the resources you're now blessed with: Eat the rabbits and use the possums for fur. (Or vice versa for a change of diet and fashion. P.S. AFAIK no one has yet told me whether those friggin' fried lemon slices include the skin or not! Bloody unhelpful lot around here. ;-) Cheers, Phred. -- LID |
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Using what you have [Was: Fried Meyer lemon slices]
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Using what you have [Was: Fried Meyer lemon slices]
In article >,
(Phred) wrote: > In article >, (Kathy in NZ) > wrote: > > > >In NZ, Meyer lemons are common. They are thin-skinned, juicy, still > >sour, and prolific fruiters on trees, my favourite lemons, but their > >bounty depends on where they're grown. In my childhood home of > >Hastings, they grew almost year-round. The trees were seldom without > >lemons on them. However I haven't been successful in growing them well > >in Wellington (cooler climate). > > > >Meyers are more suited to some climates than others. Rather like > >Chinese gooseberries, that originated in China. For the Chinese they > >weren't much of a fruit. In NZ the vines were prolific fruiters and > >the fruit was renamed Kiwifruit. Or rabbits, that are cute and fluffy > >in England (or possums from Australia) but in NZ are rapidly breeding > >pests which destroy pasture and trees. > > Kathy, you need to utilise the resources you're now blessed with: > > Eat the rabbits and use the possums for fur. > (Or vice versa for a change of diet and fashion. > > P.S. AFAIK no one has yet told me whether those friggin' fried lemon > slices include the skin or not! Bloody unhelpful lot around here. ;-) > > > > Cheers, Phred. Sorry, but fried lemon sounds disgusting. I've used lemon slices on top of fish and always keep the peel on, but they are discarded, not eaten. Just try it both ways and see how you like it? -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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