Friday, October 3, 2014

So About Those Lemons...

I promised I would report back. And I come with a new-found recipe!

So, after about a month -- my preserved Meyer Lemons are ready. And I think they're fantastic. Talk about an easy recipe -- 5 minutes of hands-on time, and then let it lie. That's my policy! Just let it, lie. Reference, anybody?

You got it. When Harry Met Sally.

The hardest part has been deciding what to do with the finished product. A flip through my favorite cookbooks didn't turn up too much, and the internet search was fairly uninspiring. Mostly chicken recipes, which I will try, eventually. I was just looking for something a little more interesting for my first go.

So I took a look at one of my favorite cooking blogs. Many of my new favorite recipes are from this blog, including a sheet-pan Mac n' Cheese that is to die for. I highly suggest you put that one in your fall rotation. But also this one. If you're a fan of lemon and pizza, this is for you.

I wouldn't have thought to put lemons on pizza, but since I like them in everything else, it was only a matter of time.


Wow. This stuff is good. The combination of rich smoked mozzerella, tangy, bright and salty lemon, and soft ricotta with a sprinkle of basil -- so. good. And honestly, this is the best pizza dough recipe I've tried (and believe me, I've tried my share). Just don't be like me and skip the part that tells you to let the dough rest for 18 hours. I skipped that part, but my dough still rose in about 3 hours, and it turned out just fine. Still, don't be like me. Give the dough it's due!

Full disclosure: the man of the house wasn't a huge fan of the lemons on pizza (he did however give the dough a huge thumbs up) but I think that's just a personal preference. If you like lemons, and you like pizza -- you should give it a go.