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First-time
I was thinking they would be good with chicken. I don't have a whole chicken but I do have chicken breast tenderloins. I want to make something that really features the lemons because the lemons come highly recommended and I can't get them often. Thanks!
Answer
Here are the top 100 things to do with a Meyer lemon.
1. Make Meyer lemonade.
2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).
3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).
4. Make Meyer lemon-cardamom ice cream (see recipe).
5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.
6. Candy the peel, dusting with superfine sugar.
7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.
8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).
9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.
10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).
11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.
12. Grate Meyer lemon peel into a bowlful of Chantilly cream.
13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.
14. Make Meyer lemon curd.
15. Try your hand at individual Meyer lemon frozen soufflés.
16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.
17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour; coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.
18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.
19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots; serve simply, with slices of grilled bread.
20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.
21. Make Meyer lemon chiffon cupcakes.
22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.
23. The next time you roast a duck, place slices of Meyer lemon in the cavity.
24. Make Meyer lemon hollandaise sauce.
25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at latimesblogs.latimes.com/dailydish).
26. Squeeze some into your child's hair after washing it, or before a day at the beach.
27. Make Meyer lemon gelée.
28. Bake Meyer lemon meringue pie.
29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.
30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.
31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.
32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.
33. Drop slices of Meyer lemon into a classic court bouillon.
34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.
35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon, but your dog's breath will smell fantastic.
36. Drop a few slices into a pot of iced tea.
37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.
38. Put a twist of Meyer lemon into a martini.
39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.
40. Send a box of Meyer lemons to friends or relatives out of state.
41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.
42. Add Meyer lemon zest to French toast.
43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.
44. For the perfect cold remedy,
Here are the top 100 things to do with a Meyer lemon.
1. Make Meyer lemonade.
2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).
3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).
4. Make Meyer lemon-cardamom ice cream (see recipe).
5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.
6. Candy the peel, dusting with superfine sugar.
7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.
8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).
9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.
10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).
11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.
12. Grate Meyer lemon peel into a bowlful of Chantilly cream.
13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.
14. Make Meyer lemon curd.
15. Try your hand at individual Meyer lemon frozen soufflés.
16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.
17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour; coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.
18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.
19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots; serve simply, with slices of grilled bread.
20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.
21. Make Meyer lemon chiffon cupcakes.
22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.
23. The next time you roast a duck, place slices of Meyer lemon in the cavity.
24. Make Meyer lemon hollandaise sauce.
25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques"; see the recipe at latimesblogs.latimes.com/dailydish).
26. Squeeze some into your child's hair after washing it, or before a day at the beach.
27. Make Meyer lemon gelée.
28. Bake Meyer lemon meringue pie.
29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.
30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.
31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray; once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.
32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.
33. Drop slices of Meyer lemon into a classic court bouillon.
34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.
35. Throw a Meyer lemon for your dog to catch and play with; you'll lose the lemon, but your dog's breath will smell fantastic.
36. Drop a few slices into a pot of iced tea.
37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.
38. Put a twist of Meyer lemon into a martini.
39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.
40. Send a box of Meyer lemons to friends or relatives out of state.
41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.
42. Add Meyer lemon zest to French toast.
43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.
44. For the perfect cold remedy,
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