PA Corporate Chef Steph's take from this week's Market Report "Good Buy"
If you think you found the perfect gift for a loved one this holiday season, think again. Meyer lemons are better than any electronic, designer bag, or piece of jewelry! (Ok, maybe not jewelry.) These beauties are available for only a very short time in the late fall/early winter, and every year it’s a race to see how many of them I can juice, candy, reduce into sauces as possible. Meyer lemons are like super tart oranges, or super sweet lemons, depending on your perspective. Their skin is very thin and devoid of the bitter pithy stuff on regular lemons, and is the real prize of the fruit in my opinion. Dehydrate the skins and crush them in a food processor for Meyer lemon “dust,” candy them in simple syrup, or just zest them onto everything you can think of. Try reducing Meyer lemon juice down with a touch of butter, a hit of white wine vinegar, and some chili flakes for a seasonal agrodolce for Brussels sprouts or green beans. I love slicing Meyer lemons whole and baking them directly onto tarts, breads, or roasting fish.
About the Chef
Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.