Meyer Lemons were introduced to California by Frank Meyer from China where they originate. They are a cross between a mandarin and a standard lemon. Heirloom varieties actually ripen to an orange color. Their production is limited due to the fact that harvest is bi-annual, meaning they only produce lemons every other year. Because they are thin skinned they have not been shipped outside of CA until recently which is nice for all the chefs outside or our state who can now enjoy their lusciousness. These gorgeous lemons are smooth skinned and deeply fragrant making them the perfect lemon for all of your winter menus. They are lower in acid than standard lemons but much more complex in flavor and also have three times as much juice for your culinary pleasure. They are also fabulous for decor because they are so unbelievably beautiful. Pair with fresh rosemary and lavender for a beautiful center piece arrangement. They are also stunning alongside poinsettias and holiday greens. Popular for their fragrance, flavor and remarkable beauty. Try the recipe below for a refreshing winter risotto.BON APPETIT ~ Chef Gwen
MEYER LEMON RISOTTO WITH ROCK SHRIMP
(serves 4)
Butter 4 tbsp
Shallot 1 ea
Arborio Rice 3 ½ cups
Lemon Juice ½ cup
White Wine ½ cup
Cream ¼ cup
Parmesan Reggiano Cheese ½ cup
Rock Shrimp 2 cups
Fresh Herbs including; chives, tarragon & parsley ¼ cup
Salt and Pepper to taste
1. Heat butter then sauté shallots and Arborio rice until toasty.
2. Slowly add lemon juice and white wine and stir until creamy.
3. Finish with cream, parmesan cheese, rock shrimp and fresh herbs and continue to cook and stir for another five minutes until the shrimp is pink and just cooked.
4. Season to taste then serve immediately.
