Ain't No Sunshine When They'll Go Away

I have been creating my own trend wagon lately and, proverbially speaking, I jump on as often as my budget allows. Once I find an in-season, special ingredient, I use it to its fullest capabilities until the novelty is spent. After a summer of using lavender-infused crème fraîche in everything from white cake to cream sauce for chicken, my first Emilie trend of the late fall and early winter season were chestnuts. I still have a bag of shelled chestnuts in my freezer awaiting pastas and soups and roasting. However, the chestnuts were barely frozen as I discovered the buttery and subtle-onion flavor of leek greens. I have not shied away from using the full leek in potato leek soup or even in my chestnut soup as a replacement for onion (hey, using two trends in one pot – bonus points!).

Meyer Lemons, my darlings of the late winter season are a hybrid of a lemon and an orange. With all the zip of a lemon but with a subtly sweet and almost thyme-like finish, I do not shy away from thinly slicing, peel and all, and layering on toasted country bread smeared with fresh goat cheese. A sprinkling of brown sugar finishes a nice late morning snack. These sunshiny bad boys dare me to throw them in everything from the mild (morning tea) to the wild (sautéing slices, peel still attached, with slices of garlic and brine-cured olives). Just yesterday I found myself lamenting leaving Meyer Lemon season behind and, gulp, facing baby greens and strawberry season of late spring.

Oh but for once in my life I am cringing at the snow’s melting (last of the winter’s snow sports) and leaving behind what was once, in my imagination, a dull fruit season – and now that I have discovered my sunny beauties of the winter, I regret not appreciating what I have available at the time as opposed to longing for what will soon come. And much to Shane’s chagrin, yes, I am picking up another bag or two at Jewel tonight. Much like fig season, I dare buy until I no longer can.

I have been a little obsessed with this relish, making a big batch and throwing it on everything from olive oil-drizzled chick pea puree to pizza to French lentil salad. My favorite thus far has been the pizza with its tangy olives, mild garlic and creamy goat cheese flavors rounding out the wake-up call of the lemons.

Zippy Meyer Lemon Relish

2 Tablespoons Olive Oil
2 Meyer lemons, thinly sliced and seeds removed
4 cloves garlic, thinly sliced
6 Brine-cured green olives, sliced

Heat about 2 tablespoons of olive oil in a large skillet over medium heat. Add the lemon slices, garlic and olives. Cook for about 10 minutes, turning occasionally until the rinds begin to soften. Stir frequently to make sure the garlic does not brown.

Meyer Lemon Pizza

1 lb pizza dough
2 cloves garlic, crushed
2 sprigs thyme, chopped
Zest of one lemon

Olive oil
Meyer Lemon Relish
4 oz Goat cheese cut into ¼ inch rounds
Preheat the oven to 475 degrees.

Roll out pizza dough as thin as desired. Drizzle the dough with olive oil, salt, the crushed garlic, lemon zest, and thyme. Bake for 5 minutes. Remove from the oven, and spread the lemon relish topping evenly over the dough. Scatter goat cheese evenly over the top of the relish. Bake for 10 minutes more or until cheese is lightly browned. Remove and let cool and settle for about 5 minutes before serving.