Using the Meyer Lemon Tree Harvest

You know that citrus is a winter fruit, right? For all the press that lemons and lemonade get in the summer, the zesty fare isn't even in season! Take a look around the grocery store at this time of year and you'll see an impressive array of citrus in every size and color.

We have a Meyer lemon tree with a very small harvest, I recently picked my one lemon and had to decide what special way I would use it. A few months ago, Ben and I talked about candied lemon peel and I've had browser windows open on my phone with recipes ever since (because I'm all about the tabs). I supplemented my supply with store bought Meyer lemons and started re reading those recipes. 

I'm going to be honest, the motivation for making the candied lemon peel was purely visual. Ben and I were eating his mom's lemon cake and we somehow started talking about garnishes for the top. I've never eaten candied lemon peel, so I have no reference. Making it was completely experimental; overall I think it's good with a hint of strange. I can certainly still taste the bitterness of the peel but that element has been minimized. Next time I think I would add some salt (like a quarter teaspoon) into the final sugaring because that will balance out the bitter and bring out the sweetness (as taught by Alton Brown. )

Let's get to the process. 52 Kitchen Adventures was my main source for this recipe.

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Ingredients

4-5 Lemons (I used Meyer lemons)
3 cups sugar
Water

Directions

1. First, peel your lemons. I've read instructions that tell you to use a paring knife to separate the flesh from the peel. I tried some like this, and then also used a vegetable peeler with a heavy hand to peel the lemons and include some of the pith. I couldn't tell the difference in the final product so I would use a vegetable peeler when I do this again.
2. Slice the peel into thin strips.
3. Put the peel into a saucepan and cover with water
4. Bring to a boil and simmer for 3 minutes; drain.
5. Repeat two more times.
6. Drain and set peels aside.
7. Fill the saucepan with 2 cups of water and 2 cups of sugar. Place over medium heat until the sugar is dissolved.
8. Place the peel in the pot and simmer for 15-20 minutes until the skin is translucent. 
9. Drain and store the liquid for another use (lemon simple syrup can be used to sweeten and flavor drinks).
10. Dredge the peels through the last cup of sugar and dry overnight.
11. Store in an airtight container packed in sugar.

Uses

I used this as a cupcake topper and you could use it similarly on other baked goods.  You could also cut it up and include inside cookies or muffins. It would also make a good garnish for drinks, or you could just eat it as a candy. We're thinking of using it as a topping on a spicy entree. 

Have an idea for how to use it? Let us know!

Chicken Pot Pie From the Family Recipe Box

So, Ben and I like chicken pot pie, quite a lot. We like it so much that we served individual chicken pot pies as the main course at our wedding. That was actually the first thing I decided about the wedding, that there would be chicken pot pie. Now that's devotion to a food, a wedding designed around the chicken pot pie theme. But, there really isn't anything to dislike about chicken pot pie; mirepoix, butter, cream, potatoes, and a flaky crust. I mean, come on?

I think that Ben's Grandmother is the one that started using this recipe. The recipe page is copied from a Southern Living from long ago and is different than the 10 recipes they have on their website currently. It 's one of those recipes we've had with Ben's mom since I've know him, and I always request it when we visit. Even though we make it ourselves, I'm of the opinion that food always tastes better when someone else makes it. 

I've only strayed from this recipe once or twice, with disappointing results, so now I'm loyal to this one. It's simple and can be tweaked in any way you wish, adding spices that would sway it in different directions and food families.

This recipe is simple and wonderful, and I could pretty much eat the filling alone, but the pie crust sends it out of this world. So now without further ado, the recipe.

Chicken Pot Pie

Adapted from an old Southern Living recipe

Fills 8 one-cup ramekins

Ingredients

1.5 pounds of chicken
1/3 cup butter
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
1 small potato chopped
1/2 cup frozen peas
1/2 cup all-purpose flour
1 cup half-and-half
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1/2 package refrigerated pie crust

Directions

1.   Cook the chicken as you see fit, depending on your preferences. It could be boiled, baked or picked from a rotisserie chicken. Shred your chicken into bite sized pieces.

2.   Preheat oven to 400°

3.   Take piecrust out of refrigerator and bring it to room temperature.

4.   Melt butter in a soup pot over medium high heat.

5.   Add onions, carrots, celery, peas, and potato; cook until carrots are tender, about 10 minutes.

6.   Sprinkle in flour, stirring until smooth.

7.   Gradually add broth and half-and half, stirring to combine and deglazing the pan.

8.   Cook until the liquid is thickened and bubbling.

9.   Add chicken, salt, and pepper to the mixture and stir to combine.

10.   Spoon into baking dish or individual ramekins.

11.   Cut piecrust to fit your baking dish, either by tracing your dish, or using a cookie cutter.  You could also create a crust layered out of many small shapes, or a lattice. I always leave a vent for steam to escape, we don't want any exploding pot pies.

12.   Place baking dish on baking sheet to catch any overflow, and bake for 30 minutes or until crust is golden brown and the filling is bubbling.

Enjoy!

Notes: To make this vegetarian, I would swap the chicken broth for veggie and add in other vegetables to replace the chicken. I think cauliflower would be great!