Meyer Lemon Love!

March 13, 2012 6:30 pm
March 13, 2012 9:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Citrus is at its peak when, let’s face it there is not much else out there for us to choose from here on the east coast. Meyer Lemons are one of the most coveted of all the citrus, with their delicate sweet exotic resemblance of a lemon, they bring vibrancy and perfume into the duldrum know as our winter lives. Most folks have a visceral reaction of pure pleasure when cooking with and eating meyer lemons and this class will indulge all of your cravings for pure culinary joy. The meyer lemon is not a true lemon, rather a hybrid between a lemon and a mandarin orange. It’s versatile in the kitchen just a like a lemon but offers much more of a center stage. These little creatures are at their peak from Jan through March and we are here to expand your repertoire of usages for these gems in winter. As in all our What’s in Season series classes we’ll teach you a little history and geography and talk a little about the new mass production of meyer lemons and prove seasonal and relatively close by is certainly the best flavor option. We will cover recipes that demonstrate all the many uses like zesting, juicing, cooking with the whole fruit, peel and all, eating them raw or cooking with them whole, the entire lemon is useable and each sector offers new flavor profiles and nuances sure to draw you in, You’ll learn why making the meyer lemon a pantry staple is the new hot trend! Brighten up. Winter time means meyer lemon time!

Recipes:Meyer Lemon chicken Salad Sandwich Croissants, Linguini with Sardines, Meyer Lemons and Herbed Gremolata, Meyer Lemon Finishing Salt, Meyer Lemon Cupcakes with Herbed Icing

Class Type: What’s in Season Series

Class Notes: Learn all about this luscious winter treat from citrus season

Ashton Keefe

Ashton Keefe is a private chef, caterer, and food stylist in New York. After graduating from Wake Forest University with a BA in English and Entrepreneurship she studied Classic Pastry Arts at The French Culinary Institute. Ashton also contributes to Leslie Sbrocco’s Thirsty Girl, and has written, developed and tested for magazines such as O Magazine and Everyday with Rachael Ray. Check out Ashton’s personal blog Diary of a Sweet Tooth at Contact Ashton

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