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Meyer Lemon Olive Oil Cake

4/29/2020

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Ingredients:
  • 2 cups plus 2 Tbsp flour
  • 1 and 3/4 cups sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1 cup plus 2 tbsp mild flavored (but good quality) olive oil (1/2 Greek Koroneiki, 1/2 Meyer Lemon), or for a stronger lemon taste, use all Meyer Lemon 
  • 1 cup milk
  • 3 eggs room temp
  • 1/4 cup freshly squeezed lemon juice 
  • Zest of one lemon
Directions:
-Preheat oven time 340
-Combine all wet ingredients
-Combine all dry ingredients in a slightly larger bowl
-Mix the wet ingredients into the dry ingredients, careful not to over mix
-Add the zest

-Pour into a greased loaf pan leaving some room to rise (I used a baking spray) **You will have a small amount batter left from this recipe if you use a standard loaf pan. I used the remaining batter to make a mini loaf to give away. If you do this, it will be done much quicker than the larger one so keep an eye on it at the 40 min mark. 
Bake at 340 for 25mins , then reduce heat to 325 for remaining 35 minutes. You may require additional baking time.

Adapted from a recipe shared by a loyal customer!
*** Can also be made with Blood Orange EVOO and Oranges in place of Meyer Lemon EVOO and Lemons
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Meyer Lemon Olive Oil-Poached Shrimp

10/11/2019

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Ingredients:
  • ​1 pound shrimp, peeled and deveined
  • 3 cups or more of Meyer Lemon EVOO
  • 4 each, garlic cloves crushed
  • 4 each thyme sprigs
  • Smoked Bacon Cajun Sea Salt (optional)
Directions:
  • ​Place olive oil, garlic, and herbs in a pot and heat over medium heat until thermometer registers between 165F and 180F.
  • Pat shrimp dry and season with salt and pepper
  • Add shrimp and cook until opaque in the center, about 10 mins.
  • With a slotted spoon, take shrimp out and reserve oil for later use.
  • Season shrimp with sea salt, if desired.

Recipe courtesy of Executive Chef Camille Withall of George's at Alys Beach
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Lemon Roasted Potatoes

4/30/2019

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These yummy potatoes are crispy on the outside and soft on the inside! The bright Lemon Olive Oil and the tangy Garlic Olive Oil bring them to a whole new level.

Ingredients: Serves four
  • ​4 large baking potatoes (russet or Yukon gold are best)
  • 1/4 cup Lemon Olive Oil
  • 1/4 cup Garlic Olive Oil
  • 1/4 cup vegetable or chicken stock
  • 4 Tbsp lemon juice (1-2 lemons), divided
  • Flake Sea Salt and cracked black pepper
  • 1 Tbsp fresh oregano leaves
Preparation:
Preheat the oven to 375° F.
The trick to these potatoes is to parboil them first, adding moisture to the inside and reducing the cooking time to finish them off, and then dousing them with lemon juice as soon as they come out of the oven.

Line a baking sheet with parchment paper.
  1. Bring a large saucepan of water to boil over high heat. Wash and scrub the potatoes, but don't peel them, and cut them into 1-inch wedges. Place the potatoes in teh boiling water and turn down the heat to medium. Cook, uncovered, for 5 minutes, until the potatoes are only just fork-tender, but not fully cooked.
  2. Drain the potatoes, rinse them under cold water to stop the cooking process, and then place them on the prepared baking tray.
  3. in a small bowl, whisk together both olive oils, the stock 2 Tbsp of the lemon juice, and salt and pepper to taste. Drizzle this over the potatoes and shake to coat them evenly. Roast in the oven for 18-20 minutes until golden brown and crispy.
  4. Remove from the oven, and, keeping the potatoes in the pan, sprinkle them with oregano and the remaining 2 Tbsp lemon juice. Shake the pan to coat the potatoes in the lemon juice again.
  5. serve immediately. 
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Roasted Beet Salad with Yogurt Walnut Dressing

2/3/2018

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Ingredients:
  • 2 lb beets
  • 1/4 C Meyer Lemon Infused EVOO, divided
  • 1/4 C + 1 Tbsp Apricot White Balsamic
  • French Citrus Fennel Sea Salt, to taste
  • Pepper, to taste
  • 1 C chopped walnuts
  • 1 C plain Greek yogurt

Directions:
Wash the beets and slice the tops and ends off.

Bring a large pot of water to a boil over medium heat and cook the beets until fork-tender, 30-45 minutes. Drain and allow to become cool enough to handle.

Preheat the oven to 375 degrees F. Line a baking tray with parchment paper. 

Peel the beets and cut them into wedges. Place them on the prepared baking tray and drizzle with 2 Tbsp of the oil and 1/4 C of the balsamic. Toss well to ensure the beets are well-coated. Sprinkle with salt and pepper to taste and roast in the oven for 15-18 minutes, until the beets are caramelized and the edges start to crisp.

In a small frying pan over medium heat, place the walnuts and dry-toast them until they are just browning around 3-4 minutes. Remove from heat and set aside.

While the beets are roasting, whisk together the remaining 2 tbsp of oil, 1 Tbsp of balsamic and yogurt. Add salt and pepper to taste. Remove beets from oven and allow to cool slightly. 

Transfer the beets to a large mixing bowl and top with the yogurt dressing. The yogurt will turn a lovely pink color. Divide salad between serving plates and top each one with the walnuts. 
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Wild Smoked Salmon Cucumber Bites

2/3/2018

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Ingredients:
Yield: 20-24 pieces
  • 1 English cucumber
  • 6-8 oz. cold smoked wild Alaskan salmon or lox
  • ½ cup creme fraiche or cream cheese
  • A pinch of salt
  • 2 Tbsp. finely diced red onion
  • Meyer Lemon Infused Olive Oil, for drizzling
  • 3-4 sprigs fresh dill, torn into small pieces
Directions:1. Combine creme fraiche and salt in small bowl.  Set aside. Peel and slice  cucumber in ½ thick rounds.

2. Using a melon baller or small spoon scoop a shallow cavity in the top of each slice.

3. To assemble: lay cucumber slices on a work surface scooped side up.

4. Top each slice with a teaspoon-size dollop of the creme fraiche  and a small piece of smoked salmon.  Sprinkle with red onion.

5. Transfer to a serving platter.  Just before serving, lightly drizzle cucumbers with Meyer Lemon Olive Oil and garnish with pieces of fresh dill.
​

Recipe from Lucero Kitchen
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Marinated Crab Claws with Meyer Lemon EVOO

5/20/2017

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Serves 4
Ingredients:

  • 1/2 C Meyer Lemon EVOO
  • 1/2 red wine vinegar
  • 1 bunch green onions
  • 3 T Worcestershire sauce
  • 1/2 bunch parsley
  • 1/2 celery rib
  • 1/4 C green olives
  • 4 garlic cloves
  • salt and black pepper, to taste
  • 1 lb cooked crab claws
Directions:
​Combine the first 10 ingredients in a food processor; process until smooth. Add to craw claws. Marinate 2 hours or more in the refrigerator. 
Drain crab claws, reserving the marinade. Arrange crab claws on a serving plate and top with reserved marinade. 
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Herb Grilled Salmon

8/10/2016

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Ingredients:

  • One lemon, juiced and zested (plus additional lemons for garnish, if desired)
  • 2 tsp. fresh dill, chopped
  • 2 tsp. fresh tarragon, chopped
  • 1 Tbsp. soy sauce
  • 1 tsp. honey
  • 1 1/2 Tbsp. Meyer Lemon Infused Olive Oil
  • 1 lb. salmon
Directions:
  1. Whisk first 6 ingredients in a medium-sized bowl. Rinse salmon, and pat dry with paper towels. Pour herb mixture over salmon, making sure the filet is coated on both sides. Cover, and let marinate in refrigerator for at least an hour.
  2. Preheat broiler or grill. Cook salmon for up to 10-12 minutes depending on the thickness of your fish, flipping halfway.  Remove from the heat when the middle is medium-rare.
  3. Garnish with any remaining herbs and lemon wedges.
Recipe from Lucero Blog.
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Lemon Bars with Meyer Lemon Olive Oil

3/11/2016

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Ingredients:
For the Shortbread:

  • 1 ¼ cups all-purpose flour
  • ¼ cup granulated sugar
  • 3 tablespoons confectioners’ sugar, plus more for sprinkling
  • 1 teaspoon finely grated lemon zest
  • ¼ teaspoon fine sea salt
  • 10 tablespoons cold unsalted butter, cut into cubes
For the Curd:
  • 4 to 6 lemons
  • 1 ½ cups sugar
  • 2 large eggs plus 3 yolks
  • 1 ½ teaspoons cornstarch
  • Pinch of fine sea salt
  • 4 tablespoons butter
  • ¼ cup Crushed Meyer Lemon Olive Oil
  • Confectioners’ sugar
Directions:
Make the Shortbread:
Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).
To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.
Make the Curd:
Grate 1/2 tablespoon zest from lemons and set aside. Squeeze lemons to yield 3/4 cup juice.
In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil or the cornstarch won’t activate. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.
When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.
Recipe adapted from Neurotic Baker.com

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Lemon Olive Oil Cupcakes with Lemon Balsamic Frosting

3/11/2016

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Ingredients:
 
Cake:
  • 3 eggs
  • 2 1/2 cups sugar
  • 1 1/2 cups Meyer Lemon Infused Olive Oil
  • 1 1/2 cups milk
  • 2 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Croquant:
  • 1 cup sugar
  • 1/4 cup water
  • 1 teaspoon rosemary

Icing:
  1. 2 cups powdered sugar
  2. 2 teaspoons vanilla extract
  3. 3 tablespoons White Lemon Balsamic Vinegar
Directions:
 Cupcakes:
Mix wet ingredients. Sift together dry ingredients in a separate bowl, then combine together. Bake at 350 degrees for 16 minutes.

Croquant:
Mix sugar and water in pan. Cook to 300 degrees or until golden then add rosemary. Spread thin on oiled sheet pan, let cool and break into small pieces.

Frosting:
Mix ingredients until smooth, and ice cooled cupcakes, garnish with rosemary croquant. Enjoy!

​Recipe from Lucero Olive Oil
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Meyer Lemon Broccoli

3/9/2016

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Ingredients:
  • 2 heads Broccoli, separated into florets
  • 3 Tsp. Meyer Lemon EVOO
  • 1 tsp. Himalayan Pink Sea Salt 
  • 1/2 tsp. Pepper 
  • 1 clove garlic, minced
Directions:
  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  3. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. 
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