Lemon Ricotta-Cornmeal Pancakes

Inspired by a similar pancake I ate at the organic restaurant Gather in Berkeley, I invented this recipe. I loved the lemon ricotta cream with the grated Meyer lemon. It is sublime mixed with apricot jam and fresh peaches. Flax seed meal amps up the nutrition level.

Combine milk with lemon juice first, and let it sit while you mix the other ingredients. The lemon juice will curdle the milk so it resembles buttermilk.

Makes about 15 medium-sized pancakes

Mix milk and lemon juice:

2  2/3 cups milk (I use 1%)

1 tsp Meyer lemon juice

Mix other wet ingredients:

¾ cup low-fat ricotta cheese

2 large eggs

½ tsp grated rind of Meyer lemon

2 tsp vegetable oil

2 tsp melted butter

Mix dry ingredients:

1 cup cornmeal

1 1/4  cup whole wheat pastry or finely ground flour. If you can’t find this, use 3/4 cup whole wheat flour and 1/2 cup all-purpose white flour

1/4 cup ground flax seed

2 tsp baking powder

½ tsp baking soda

1/8 tsp salt

2 Tb sugar

Stir in:

½ cup sliced blueberries

1/2 cup pecan pieces

Directions:

Combine wet ingredients, mixing well.

Alternate 1/2 of milk mixture and dry ingredients, stirring only until lumps disappear. Fold in blueberries and nuts if desired.

Heat oiled skillet or pancake grill. Rub a cube of butter over surface. Fry pancakes over low-medium heat.

Lemon-ricotta cream:

1/3 cup ricotta cheese

½ tsp lemon juice from Meyer lemon

½ tsp grated Meyer lemon rind

1 tsp sugar

Whip ingredients together for about 2 minutes. Serve over pancakes with fresh strawberries and peaches. Top with apricot jam or maple syrup if desired.

Roasted Chicken Breasts with Meyer Lemon and Italian Herbs

This is quick and easy. The chicken is fragrant and juicy. A good way to use those chicken breasts on sale. Use roasted bones and skin for Roz’s Jewish Chicken Soup  ; perfect to make broth for Minestrone Soup on a rainy day.

5 bone-in chicken breasts with skin attached
Olive oil, about 3 Tb
5  garlic cloves, chopped
2 sprigs fresh rosemary, chopped
2 Tb fresh thyme, minced
About 1 Tb each dried oregano and thyme
About 1 tsp chili flakes
Sea salt and pepper
Fresh basil leaves
2 lemons: ½  sliced and 1 ½  juiced and zest grated
 

Preheat oven to 450′

Oil a large roasting pan

Salt underside of breasts. Place breasts in pan, skin side up

Stuff garlic, rosemary, fresh thyme and a lemon slice under each breast skin

Sprinkle dried herbs, chili flakes, salt and pepper over breasts

Sprinkle olive oil over breasts

Roast in 450’ oven for 50 minutes

Squeeze lemon juice over cooked chicken. Garnish with fresh basil and Meyer lemon zest.

Meyer Lemon Bread and Blossom Tea

Meyer Lemon Bread

Any self-respecting Berkeley foodie knows the value of Meyer lemons from tasting Meyer lemon ice cream or cheese at the local farmer’s market. They are sweeter and more flavorful than plain old lemons, and ripen to a lovely orange-yellow. Back in the 50’s, when my parents first planted a Meyer lemon tree in their suburban backyard, they had no idea how trendy this fruit would become.

My mother made a delectable Meyer lemon bread, which is moist and fragrant with Meyer lemon juice and peel. It was a family favorite, and brings me back memories of crawling underneath our lemon tree to nab the ripest ones in the thorny center. I would just lie there, inhaling the delicate scent of lemons. I finally brought the bowl, heavy with fruit, to my mom. She would send me and my sister around to our favorite neighbors to give them lemons.

I now own my own dwarf Meyer lemon tree and make this recipe for my family and friends. I added a 1/2 tsp ginger powder to complement the lemon.

This recipe also works for cupcakes, but can be too sweet if you use a high sugar frosting. Try a cream cheese lemon frosting that’s not too sweet. But you really don’t need to frost it at all. The lemon syrup is delicious as is.

I also make a Meyer lemon blossom tea (recipe below.) A hot cup goes perfect with the cake.

I am going to visit my dear 90 year-old mother on Sunday and bring her a slice of Meyer lemon bread and some tea.

Meyer Lemon Bread

makes one loaf, cake or dozen cupcakes

Set oven for 350·  Generously grease a 5×9 loaf pan or 8 x 8 cake pan with butter. Or use 12 cupcake holders.

Ingredients (that is my mom’s original retro flour canister!)

ingredients for Meyer Lemon bread

½ cup butter (my mom used margarine  back in the day) at room temperature, plus at least a teaspoon for greasing the pan

½ cup milk

1 tsp Meyer lemon juice

1 cup sugar

2 eggs at room temperature, slightly beaten

1 ¼ cups flour

1 tsp. baking powder

1/2 tsp ginger powder

¼ tsp. salt

½ cup chopped nuts

Grated zest of one large or 2 small Meyer lemons (yellow part only)

Lemon syrup:

Juice of one large or 2 small Meyer lemons

2 Tb sugar

Add lemon juice to milk. This will make the milk curdle for a more delicate crumb.

Cream butter with 1 cup sugar. Mix in eggs and scrape bowl and mix again.

Sift flour with baking powder, ginger powder and salt. With mixer on low, alternately add the flour mixture and the milk to the butter-sugar-eggs mixture. Mix in the nuts and lemon zest.

alternate flour and milk in batter

Bake the loaf for one hour. Cupcakes should take approx 20 minutes. While it is baking, juice the lemon and stir it with 2 Tb sugar. When you remove cake from the oven, poke a bunch of holes in the top with a fork. Pour in lemon syrup. Spread a few teaspoons of what’s left on the top like a glaze. Enjoy!

lemon blossoms

My Meyer lemon blossom tea has a delicate natural sweetness. I’ve added a squeeze of lemon juice, fresh mint and lavender for a complex taste. Try the different combinations. You won’t need much sweetener, unlike regular lemonade.  Serve it iced with your picnic.

lemon blossom tea

Lemon blossoms are fragrant and sweet. If you don’t use too much lemon juice, you won’t need much sweetener.

Pick about 10 lemon blossoms and buds and rinse. Steep in hot water for at least half an hour. Add a squirt of lemon juice and agave nectar or honey to taste. The longer you steep it, the more flavorful.  Serve hot or  iced.

Lemon blossom – mint tea

mint leaves

Prepare as above with 2 sprigs of mint per glass.

lemon blossom mint tea

Lemon blossom-lavender tea

lavender

Prepare lemon blossom tea adding 2 lavender blossoms. Don’t steep this tea too long or the lavender will overpower the other herbs.

lavender lemon blossom tea

Tomato-Basil Hamburgers with Mushrooms

Just in time for summer barbecues!  Nice topped with applewood-smoked bacon (to make up for the lean hamburger meat), avocado, lettuce and tomato.

Basil has been described as the tomato herb. I just got a new plant for my garden and took a few leaves off for this burger creation. Did you know you can take leaves off your basil plant and it will keep growing as long as you leave the bottom two leaves?

Combine in a bowl:

¼ cup diced basil

¼ cup diced onion

2 lg mushrooms, diced

1 clove garlic, minced

½ large Roma tomato, diced (¼ cup)

1/4 tsp. minced rosemary

1/8 tsp red pepper flakes (several shakes)

about 3 grinds of black pepper

a few shakes of sumac

½ tsp salt

Fold 1 lb lean hamburger into all ingredients except salt. Form 4 patties. Salt top and bottom. Grill on medium-high until desired doneness. Turn often for optimum cooking.

Have leftover burgers? Put them in spaghetti sauce for a quick and easy meal. If you made the barbecued eggplant, you can add leftovers to the spaghetti sauce too. I added a little fresh basil and oregano to the jarred sauce for extra flavor.