Oh Maggy what are you trying to do to my hour glass figure. Yummy

Brian

And, as always, the secret ingredient is Meyer lemon.

You know, same as Brian, I am trying to keep my sick pac like him and it is not going to work if you keep doing this..lol

Looks very very yummy...Thanks as always!

Hugs

Oh my...that looks good! I have a meyer lemon left on Alexander...I have been eating so well lately....I may need a cheat treat ;-)

John. Nothing is as good as a "Meyer lemon" Brian, Mike. Come on! They have No Calories..Laura you do need a cheat treat. Maggy

My company motto...."if life gives you lemons, pray they are Meyers"

Maggy that desert looks phenomenal delicious I love deserts I have a recipe for pineapple squares I will try to find it , the squares are very rich and delicious. Have a great night darling.

Mikey I have six packs to just not on my body . Take care buddy.

Beautiful looking Maggy!

Thanks Cory. Bet you have some good citrus recipes. Brian, you made me laugh .Share your recipe. Maggy

Lol Brian!! I laughed too! Find that recipe for us please!

Brian is very witty. Here is a website I came across . They ship Meyer lemons to US and Canada . An interesting site and also has some recipes . http://www.lemonladies.com/ Maggy

Thanks Maggy!

Saw in USA today... Where the beloved blood orange is booming right now

Has a slide deck of blood orange drinks and dishes. Maybe some good ideas.

These are really good on a hot summer day. You can use frozen sherbet .

http://www.lostintelligencer.com/eats/2005/0505lemonshell/sorbet.html

Maggy - The lemon meringue is very aesthetic and I bet delicious , gotta give it a try . I made a Key lime pie last week since i wanted to use up the ripe key limes n Meyer lemons .followed this recipe , turned out pretty good.

Dev

Dev , they are delicious. You will like them.Key lime pie sounds yummy. I am going to have lots of key limes if the blossoms are any indication. Maggy

Some of those blood orange ideas look incredible! Thanks for sharing!

Good morning everyone good morning everyone. Sunny here but -14 degrees. The greenhouse is 60 degrees.

Some awesome recipes here . Maggy

https://www.facebook.com/indianriverdirect/?ref=page_internal&hc_ref=PAGES_TIMELINE&fref=nf

Maggy, thank you for posting and sharing the citrus recipes. They sound really good.

They are nice. We buy ,oranges, grapefruit and honey bells,pecans when the truck comes to SW Ontario. I have tried some of the recipes .Where are you located Jinnylea. Nice to see you here. Maggy

Maggy, -14 and you are keeping it at 60!!!!! Good for you! Thank God for the pool cover, right? Nice looking deserts! I wish I lived much closer to you. I would hook you up with lots of trees and you would with food!! Yum..I hope you are doing ok these days..The ground hog saw his shadow...Ugh!!(((

Hi Mike. How you doing? You would have loved the sunshine here today.but very cold. Still lifts the spirits. We can't possibly have 6 more weeks of winter.! I Have been having a lot of difficult with my back so can't do a lot .My house is kind of upside down, Had a new floor installed in our family room today Mike if I cooked for you it would be necessary for you to go to the gym everyday. The solar pool cover is sooooo good. We are getting better putting it on and off every year now. I couldn't keep it warm enough without it. Have a great evening. Maggy

Let me add another recipe I have been trying recently...ginger ale with fresh or fresh-frozen citrus juice.

Fine-grate a 2-3" piece of ginger root...more if you want to increase the ginger bite. If you live in a warm climate you can grow your own ginger!

Mix 3 cups filtered water, 1/2 cup sugar (I use Zulka as it's not so refined as white sugar), and 1/4 tsp salt in a pan and bring to a simmer. Optionally add 1/2 tsp molasses for minerals and a little more complexity to the flavor. Bring to a gentle boil, reduce heat and simmer for five minutes and let steep while the mixture cools enough to pour. Pour through a medium to fine strainer depending on how much of the grated ginger you wish to remove. Pour an additional cup or two of filtered (removes chlorine that may inhibit yeast) water through the ginger left in the strainer to help recover as much of the flavor as possible. Add 1/2 cup of fresh lemon juice or other tart citrus. I have been using calamondin lately but I'm eyeing a few meyers I have on a small bush. The mixture should not be too hot at this point but let it cool if it's hot to the touch. Place in a lidded 1/2 gallon jar, add 1/4 tsp Fleishman's bread yeast, bring mixture up to total of 1/2 gallon with additional filtered water and mix the yeast in well. Leave jar with the lid on tight at room temperature for a day or two to allow the yeast to carbonate the mixture. Gently invert the jar once a day to resuspend sediment (yeast and ginger fines) and you may wish to carefully crack the lid a bit once a day to ensure you don't build up too much pressure. After one day in my 70-degree house the mixture is ready to drink. Once it's carbonated, place in the refrigerator to slow the yeast activity...we aren't trying to make an alcoholic beverage, just carbonation! You will want to gently invert the jar a time or two each time you pour from it but be careful not to shake it up or you may have a fizzy mess once you open the lid!

And, as always the Meyer lemon peel is NOT bitter, you can simply peel it with a vegetable peeler and chop it; no need to bother with the zesting process and the care to avoid the white part.

Thanks for that note John. I don't know why one couldn't zest (or chop the entire peel as you say) a meyer and add the peel along with the grated ginger. I haven't tried this yet but I have a relative who skipped the ginger and carbonated fruit juice with yeast. I don't know how low the pH can be for yeast to thrive.

The demand for our Mayancello and our Meyer lemon meringue pies is exponential... I may have to become the new Sara Lee. Looking for someone who wants to make/promote both.