meyer lemon pancakes with blueberries

Meyer lemons are a definite bright spot in winter eating. To place their flavor somewhere between a lemon and an orange doesn’t do them justice–Meyer lemons are at once subtle, buttery, and bright, with an incredible depth of flavor. Go get some, OK?

Then you can make these Meyer lemon and blueberry pancakes. read more »

tangerine lime bars

Way back when, oranges and other citrus fruits were a Christmas treat — stocking-worthy even. Pay tribute to simpler times with these bright and buttery tangerine lime bars. Tangy, creamy filling floats above an easy, yet flaky, shortbread-type crust. Silky and light, they melt in your mouth. Do yourself a favor and double the recipe (I wish I had). read more »

fresh ruby red grapefruit sherbet

Ahhh, the middle of February. The winter is really dragging on, and we’ve got at least 5 or 6 more weeks until the first spring chives and greens start popping up. Here at Brooklyn Supper headquarters we’re hunkered down, making the most of cabbage, jerusalem artichokes, winter carrots, beets, and squash. And while I really do love all these foods, by this time of year they’re, um, very familiar. And so I’ve been searching for a treat that would add some brightness to these snowy winter nights. Enter Ruby Red grapefruit sherbet.

With vibrant fresh-squeezed grapefruit flavor, this sherbet is absolutely delicious. Light and ultra tangy, homemade sherbet has an amazing depth of fragrant grapefruit flavor. Brian and I loved this recipe. In fact, it’s reserved a coveted place in my top 5 favorite flavors. read more »

preserved meyer lemons

You may not be ready to think about this yet, but things can get a little gloomy after the holidays. After the celebrating is done, the tree is gone, and the new year welcomed, we’re faced with the chilly, gray reality of January. And February. Which is why this is a perfect time to have preserved lemons on hands. From winter braises and stews, to everyday pasta, hummus, dip, or even ice cream, they brighten things up and add a surprising kick of distinctive flavor.

This year, I made a mess of preserves to give out as holiday gifts. Not just delicious, I feel like the small jars are a little pocket of brightness and warmth to help us all make it through the winter months to come. read more »

meyer lemon ricotta pancakes

Lemons are usually a peripheral fruit–they’re in everything–but rarely a featured ingredient. But with the tang and sour of everyday lemons and a slightly sweet juicy flesh, Meyer lemons are special, and well-worthy of a starring role. Combined with the quiet sweetness of fresh ricotta, and a drizzle of maple syrup, the lemon flavor shines in these airy and tender pancakes.

The ricotta pancake is illusive. Hardly a cake, it’s more like cheese lightly held together with some flour. read more »

simple lemon cupcakes

It’s the golden age of cupcakes. The cupcake decline is inevitable, but for now, we’ve got it all. As a culture, we have high standards for cupcakes, and everyone is a connoisseur. Which means making cupcakes for a party can be daunting. You have to bake to impress. Duncan Hines will not cut it it this point.

A good cupcake, I’m told, is one that expresses your cupcake point of view. A cupcake that bares its maker’s soul to the world. So allow me to bare mine, I’m in it for the frosting. I like a dense, not-too-sweet cake, and a light-as-air butter cream frosting. That’s who I am and that’s what my cupcake is. We cannot be otherwise. In the age of cupcakes, you have to come out swinging, and this recipe will certainly demonstrate awesome cupcake prowess.

Head over the Babble.com’s Family Kitchen for the recipe.

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