Tag

Meyer lemon

Meyer Lemon Curd Martini

written by Ali

Confession time – my meyer lemon curd martini may just be my latest cocktail crush. I could drink one of these just about any day of the week, but I’m working on being healthy this year, so I’ll save it for the weekend.

My inspiration for this beauty of a cocktail started with Meyer lemon mini-tarts that I made for New Year’s Eve dessert. Every year, I aim for a fancy dessert at New Year’s. It just seems like the right way to end, and start, the year. 2015 ended with Kahlua cheesecake; 2016 ended with tiramisu; and 2017 was all about the Meyer lemon. I bought mini tart pans just days before the end of the year (yay for Amazon Prime!). I made my own pastry crust. And then I made the lemon curd. It was tart and sweet and perfectly creamy and I had way more than I had expected to make.

First week back at work after New Year required curd in my yogurt. Yes – required. There was still leftover Meyer lemon curd. So I obviously started thinking about cocktails.

All this meyer lemon curd martini takes is some curd (here’s a great recipe for making your own)., some gin, and meyer lemon juice. If you like your cocktails on the sweeter side, feel free to add a spoon or two of simple syrup. Otherwise, be prepared to pucker up and enjoy.

Yum

Meyer Lemon Curd Martini

Ingredients

2 ounces gin
Juice from 1/2 Meyer Lemon
2 tablespoons meyer lemon curd

Instructions

Combine all ingredients in a shaker with ice. Shake vigorously. Strain and serve in a martini glass. Enjoy!

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January 12, 2018 1 comment

Beverages

Blood Orange Whiskey Sour

written by Ali

I made it all the way through the 40 pound box of blood oranges my friend from Arizona sent on Monday and made a blood orange whiskey sour to celebrate. Given that the Portland metro area has been essentially shut down because of a major snow storm, working my way through a box of citrus made me so happy. I’m getting the spring twitches – the days are getting a little longer and when the sun does come out (which it does, even in the PNW), I suddenly want to go plant a garden. Now. Immediately. Right this minute. Yeah – it’s that bad. As an alternative, I’ll likely be stopping off at a really lovely plant nursery that’s close to where I work just to go in and smell some dirt. Seriously – it gets that bad for me in January.

So back to the citrus – the lovely orbs of blood oranges made my heart sing. I wasn’t about to let a single one go to waste, so the last thirty or so got juiced and frozen in ice cube trays. I figure I can thaw out what I need to make a few more recipes later this month. I also love using the cubes in drinks – much better than regular ice! I also used a bit of that juice to make my Blood Orange Whiskey Sour. I happened to have a few Meyer lemons left in the fridge, so used two of them to make the sour part of the blood orange whiskey sour more pronounced.

I’ve had a few people ask me what makes a blood orange different than a regular orange. Mostly, it’s the color in the interior of the orange. Some of the oranges are a blood red inside, and some have a tinge of orange on the peel. Taste wise, they are more intensely orange. If I could figure out how to grow dwarf citrus trees, these would definitely be on my list.

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Blood Orange Whiskey Sour

Ingredients

Juice of one blood orange
Juice from one or two Meyer lemons (depending on your taste preference for sourness in your whiskey sour)
2 ounces whiskey

Instructions

Combine all the ingredients in a glass. Stir. Add a few ice cubes and garnish with a slice of blood orange. Enjoy!

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January 13, 2017 1 comment

Beverages Holiday Recipes

Kumquat Meyer Lemon Martini

written by Ali

This kumquat Meyer lemon martini is perfect for the holidays. Christmas is hands down my favorite time of year. All the sparkly lights and all the wonderful foods. It’s also usually the time of year when I have an extended period of time off of work and plenty of time to experiment with new recipes and food stuffs. It’s also a great time of year for a sparkly cocktail. That and all the lovely citrus starts showing up in the grocery stores here in the PNW. This little cocktail has a bit of it all: some sparkle, two types of citrus, and a photogenic presence.

I’m especially fond of kumquats this time of year. These bitty citrus look like an elongated mini-orange (and we know how I feel about mini everything!). Kumquats are pretty versatile – they can be eaten as a snack whole, peel and all, as well as salt-preserved (these were the first citrus I ever preserved using the salt technique), candied, and infused in a simple syrup for cocktails, like this one. The kumquats add a nice sweetness to the otherwise sweet/sour of the Meyer lemons.

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Kumquat Meyer Lemon Martini

Ingredients

Kumquat Meyer Lemon Martini

2 ounces vodka
2 ounces Meyer lemon juice
½ ounce kumquat simple syrup (recipe follows)
1 tablespoon sugar
zest from one Meyer lemon
1 or 2 sliced kumquats for garnish

Kumquat Simple Syrup

6 kumquats, sliced
½ cup sugar
½ cup water

Instructions

For the Kumquat Meyer Lemon Martini

Combine the vodka, lemon juice, and kumquat syrup in a cocktail shaker with ice and shake. Combine the sugar and zest of the Meyer lemon in a shallow dish. Dampen the rim of your martini glass with a bit of water and then dip the rim in the sugar/lemon mixture. Pour the martini into the prepared glass and garnish with the sliced kumquats.

For the kumquat simple syrup

Combine the kumquats, sugar and water in a small saucepan and stir over medium heat until sugar is dissolved. Stir occasionally and cook for five or so minutes, pushing on the kumquat slices to release juice. Pour syrup (kumquats included) into a small jar and cool. Keep leftovers in the refrigerator for a few days.

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December 13, 2015 0 comment