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Over the last 30 years, the Meyer lemon has evolved from an ornamental garden lemon found in California farmers’ markets to a popular commercial lemon. The two major lemons in America, Eureka, and Lisbon, have a bracing tartness. The Meyer Lemon, which is a hybrid between a lemon and a mandarin or possibly another sweet…
Continue reading “RECIPE: Hummus With Meyer Lemons”
[1] The lime liqueur used in recipe #1 is also a delicious for sipping straight (photo © Patron). [2] The pineapple juice in recipe #2 is also delicious on the rocks (photo © Denys Gromov | Pexels). As you watch the Green Bay Packers and the Pittsburgh Steelers go head-to-head on Sunday, what will…
Continue reading “SUPER BOWL 2011: Team Drink Recipes”
Beurre manié (pronounced burr monn-YAY) is French for “kneaded butter.” It’s a paste made of softened butter and flour that is used to thicken sauces, soups, stews and ragouts. Next time you have to thicken a sauce, use beurre manié instead of cornstarch or arrowroot. It adds delicious butter flavor without the “gloppiness” you can…
Continue reading “TIP OF THE DAY: Beurre Manié & Roux”
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