It’s usually this time of year — mid January — that I get on my Meyer Lemon kick. Maybe it’s because these gems are so bright and colorful when New England is particularly dreary. Or maybe it’s because they are so plentiful in the shops right now — all three of my regular stores had them on sale this week. So I’m going on a little bit of a Meyer Lemon overload for the next few days. Here are two ways to keep them going for a few weeks longs — Meyer Lemon Sugar, which is perfect on fruit or mixed into tea and Meyer Lemon Curd, which is spectacular on fruit, in oatmeal, on toast or in yogurt.
Ghost Peppers. Jolokia chiles. Hot. Very Hot. Apparently some of the hottest edible chiles around. I’d been talking with someone about a year back so when I saw starter seedlings at the garden shop this spring, I decided to buy some. Thing is though: I now have about 40 ghost peppers. I’ve drying most of them, to grind for chili (it anyone wants some dried, let me know), but I decided to make this BBQ sauce too. It’s not all that hot, balanced by the sweetness of the roasted mangoes, actually. Definitely more of a chicken or veggie glaze than ribs or steak. Very tasty and the spicy kick gets you at the end.
A couple of weeks ago, when I made this Peanut Butter Cup Fudge, I also made this sugar and sprinkled it on the top to add a little bit of a textural bit to it. As if the fudge wasn’t over the top as it was, eh? Anyway, turns out that this sugar is pretty over the top as well and I have made it a couple of times since then. Great (really great!) in tea, goes well with fruit, on cereal, a last little bit of flavor in yogurt; I even put just a bit on a steak the other day.
World Nutella Day is coming up tomorrow. Yeah, there is such a thing: World Nutella Day. I’m not making it up. And while I guess that someone at the Ferrero Roche company might object to me calling this homemade hazelnut chocolate spread Nutella, it is more or less the same thing, eh? So there you have it: make your own to celebrate the day!
My little patio garden miraculously managed to produce over a pound of peppers: jalapenos, cayenne, cubanelles, Cherry Peppers, Pepperoncini, Hungarian Wax Paprika and 2 very small Scotch Bonnets. While I love chilis, there is a good chance that had I eaten all of these hot (and some sweet) peppers in a short period time, my stomach would not have been so happy with me. So what to do with my pepper bounty? I decided to pickle them. Saves them for a while and very versatile. What to do with pickled peppers: add them to salsa or guacamole, use in vinaigrette. Make cheese quesadillas and sprinkle on a bunch. Add to chili or taco meat. Add as a garnish on fish tacos. Really, the possibilities are endless.