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Tang Two Ways

February 13, 2012

Roasted roots

Putting our lemon harvest to tasty good use was Sunday’s task and I made one savory and one sweet dish. The savory offering I found on Roasted Carrots, Parsnips & Meyer Lemons (click here for recipe). What attracted me to this recipe, besides the inclusion of lemon slices, was that it called for 20 cloves of garlic and not-often-used parsnips. As you can see above, the finished dish looks terrific — take it from me it tastes fantastic! The carrots and parsnips become sweet in the oven’s high heat and the lemons retain their tang as well as becoming caramelized. Both balance out nicely against the savory and now-mellowed cloves of garlic and the olive oil that coats them all …

Before the fire

Prep is simple: root veggies are peeled, garlic cloves skinned but left whole, lemons sliced … all are tossed with olive oil and roasted in a single layer, then combined at the end. A quick topping of chopped flat-leaf parsley adds a bright herbal finish. You have to try this dish with roasted chicken.

Candied tang

On the sweet side I decided that Meyer Lemon Cupcakes with Candied Lemon Zest (click here for recipe and tutorial) would be fun … and boy, were they. The cake part of the recipe, which included grated lemon zest, produced a mild lemon-flavored base with a delicate crumb. The frosting, however, amps up the lemon flavor by including both zest and fresh juice … I took things a step further by doubling the recommended amounts. I’m glad I did, too, because for me the final product was perfect: a classic cream cheese frosting now had a just-this-side-of-pucker-inducing lemon zing! Making the candied peel garnish was simple, too, and I loved the translucent — and super tangy — result.

I used a large number of our lemons for these dishes, and gave an equal amount away to my sister … but the trees’s still resplendent with both buds and blooms, so more are one the way. Next harvest I plan on a Meyer lemon marmalade and a Moroccan chicken dish with lemons and olives … can’t wait!

10 Comments leave one →
  1. Vickie Perez permalink
    February 13, 2012 4:33 am

    You make me jealous that I can’t eat these!! Being allergic to citrus makes it a no no. But do love to hear of others enjoyment. Really miss lemonade in the summer. I’m sure that your enjoyment made it worth the work…

    • reubix1 permalink*
      February 13, 2012 4:35 am

      Totally worth it, but I had to send the extra cupcakes on their way to others… too good, too dangerous!

  2. February 13, 2012 4:51 am

    I met a man with about 8 lbs. of apples at the market – he says he cuts them up and marinates them in fresh lemon juice?!

    • reubix1 permalink*
      February 13, 2012 5:06 am

      Phew! For a minute I thought this might be a math class ‘word problem’! … I know placing cut apples in lemon juice will prevent them from turning brown … ? Maybe that’s what he was referring to … then he makes several pies?

  3. February 13, 2012 8:56 pm

    Was just going to make Marty his fave 12-lemon cake for Val Day, but have bumped that recipe to try these cupcakes. The root vegetable recipe goes into rotation this week as well. Thank you (and your lemon tree) for the inspiration!

    • reubix1 permalink*
      February 13, 2012 9:07 pm

      You’re welcome! They’re both easy and awesome

  4. February 19, 2012 8:39 pm

    Parsnips!! Just roasted some the other day with beets and sweet potatoes…yum! I’ve been making lemon, lime and lemon-lime bars with all the citrus. And the little tangerine tree that could is bent over with its abundance. People across the country have been receiving those flat-rate PO boxes stuffed with Riverside citrus goodness!

    • reubix1 permalink*
      February 19, 2012 8:44 pm

      How delicious all of this sounds: Lemon-lime bars especially!

  5. March 11, 2012 5:24 am

    Lemon Bars
    2 c flour
    1 c butter
    1/2 c 10x (aka powdered sugar)
    Mix well and press into ungreased 9×13 pan Bake 20 min. @350

    Do this part just before you take the shortbread out so that the juice doesn’t “cook” the eggs!
    4 eggs
    2 c sugar
    5T lemon juice ( 2 lemons) (Or any mix of tangy citrus you prefer!)
    1/4 c flour
    Mix 1st 3 ingreds..fold in 1/4 c flour
    Pour onto hot crust
    Bake 25 min.
    When cool.. sprinkle with 10x

    Note: Use a non-stick or pyrex baking pan. It’s not a pretty clean-up with that baked on sugar mess!

    • reubix1 permalink*
      March 11, 2012 5:29 am

      Wow, sounds great, thanks Kim!

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