Meyer Lemonade With Mint Food

MINT MEYER LEMONADE

Mint Meyer Lemonade image

This refreshing take on an old-school favorite makes a great sipping-cocktail for the grownups, thanks to the optional vodka.

Provided by Food Network

Yield 2 quarts

Number Of Ingredients 5

Ingredients

1 cup fresh mint leaves, plus more for garnish
1 cup sugar
1 cup Meyer lemon juice
1 Meyer lemon, sliced into thin rounds
Vodka, for serving, optional

Steps:

Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.

MEYER-LEMON PUDDING CAKE

Meyer-Lemon Pudding Cake image

The gift of a half dozen Meyer lemons sent me in search of new ways to use this special fruit. Much sweeter than the common lemon, it is akin to a Mandarin orange has an edible peel. Alas, my supply ran out before I had a chance to try this recipe from Bon Appetite. One day I will, but in the meantime I'm sharing it with my fellow cooking companions. Please note the cake calls for a chilling 2 hours to overnight. Makes this a great make ahead dessert for a dinner party or other occasion.

Provided by justcallmetoni

Categories Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3 egg whites
1/4 cup sugar
2/3 cup sugar
1/4 cup flour
7 tablespoons lemon juice (about 2 Meyer-lemons)
1/4 cup melted butter
1 tablespoon grated meyer lemon zest, chopped if the pieces are too long
3 egg yolks
1 1/2 cups buttermilk
1/2 cup whipping cream
1 tablespoon sugar
1 teaspoon sugar
1 lemon, zest of, meyer

Steps:

Preheat oven to 325 degrees.
In a mixing bowl beat the egg whites and 1/4 cup sugar until stiff peaks form. Set aside.
In a small bowl mix together the sugar and flour and set aside.
In another bowl stir together the lemon juice, melted butter, and lemon zest. Add this to the flour mixture and stir well.
In yet another bowl whisk the egg yolks and the buttermilk. Add to the lemon mixture and stir well. If you are using regular lemons, taste to be sure the mixture is sweet enough.
Using a rubber spatula, fold the beaten egg whites into the lemon-egg yolk mixture.
Butter and sugar 6 soufflé cups or ramekins and fill 3/4 full. Bake in a water bath until top feels slightly firm, about 40 minutes. Do not brown.
Let cool to room temperature and then chill for 2 hours to overnight. The pudding cakes can be served in the ramekins with the cake on top, or inverted onto plates so that the pudding layer is on top.
Whip cream and a teaspoon of the sugar together and set aside.
To serve, garnish the chilled cakes with a dollop of whipped cream. Sprinkle a little zest on top.

MEYER LEMONADE

Meyer Lemonade image

I had some leftover juice and I put this together from a few different lemonade recipes. I was in a hurry and didn't let the simple syrup cool completely before adding the juice and room temerature water. This was really good warm. Preperation includes cooling time.

Provided by cookee monster

Categories Beverages

Time 1h10m

Yield 4 cups

Number Of Ingredients 3

Ingredients

1/2 cup meyer lemon juice (about 4 lemons)
3 cups water
3/4 cup sugar

Steps:

Heat one cup of water with sugar and heat until sugar is disolved. Put aside to cool. Then add juice and two cups of cold water. Refrigerate.

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