Still dealing with the incredible overabundance of lemons. Today I made “Lemonade Sirup” from The Joy of Cooking.
Joy of Cooking by Irma Rombauer and Marion Rombauer-Becker. McClelland and Stewart Limited Edition, Toronto (1967?) – maybe the reason syrup is spelled with an “i.”
About 4 1/2 cups
Boil for 5 minutes:
2 c sugar
1 c water
rind of 2 lemons, cut into thin strips
1/8 tsp salt
Cool and add: Juice of 6 lemons
Strain the sirup. Store in a covered jar in the refrigerator.
Add: 2 tbsp sirup
To: 1 glass ice or carbonated water
The Meyer lemons are sweet for lemons so I needed to add the juice from at least four more to make the syrup more tangy. I made a jar of lemonade and froze the rest in 2 tbsp ice cubes.
I also have in hand a recipe suggested by my neighbor for a lemon yogurt cake from the book, Barefoot Contessa at Home by Ina Garten. Unfortunately this will only use about 3 lemons – not nearly enough! But it looks good so I may make it anyway.
And finally, I have a recipe from Heidi Swanson’s 101cookbook for preserved Meyer lemons that she got from Chez Panisse. Browsing the web I found many versions of this dish but this one is the simplest. I think that I will have to make it since I can use as many lemons as I can squeeze into mason jars.
The navel orange tree produced its final five oranges, and my neighbor dropped off “a few” tangerines from her tree.
When I think about the what my family living in the midwest and east coast are dealing with I appreciate LA – traffic and all – a bit more. Come visit us!