Tag: Meyer Lemon

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Hummus Dip

This famous Middle Eastern dip is full of health benefits, easy to make, delicious, and versatile. Made with just a handful of ingredients that you probably already have in your pantry. This thick, creamy, savory, exotic delight may just become your new “go-to” for veggies, pita chips, pretzels, bread sticks, and sandwiches, or try it thinned out with more olive oil for a very healthy swap for salad dressings.

Just a few of the health benefits Hummus has in store:

  1. Packed with plant-based protein
  2. Helps lower cholesterol when eaten in moderation
  3. Alleviates Anemia thanks to the high Iron content in the chickpeas
  4. Balances your blood sugar levels due to the presence of omega-6 fatty acids
  5. Full of key vitamins such as calcium, iron, folate, zinc, and B vitamins
  6. Tahini contains vitamin E
  7. Full of fiber – because, well, beans 😉
  8. Helps reduce inflammation – thank you sesame seeds (tahini)

Ingredients

  • 1/4 cup freshly squeezed lemon juice
  • 1 clove of garlic (or more – your preference)
  • 1/2 tsp ground cumin
  • dash of ground paprika, red pepper flakes, parsley, toasted sesame seeds
  • additional olive oil for serving

Directions

  • In either a food processor or blender, combine the tahini and lemon juice. Process for 1 minute, scrape down the sides, turn on again, and process for 30 seconds – 1 minute longer (this will help make the hummus become extra creamy)
  • Add in your 2 tbsps of oil of your choosing, garlic, cumin, and salt
  • Process for 30 seconds, turn off, scrape down sides, turn on again, and process for up to 1 minute
  • Drain and rinse chickpeas under water well with a strainer
  • Add 1/2 of the chickpeas and process for 1 minute, scrape down sides and bottom if possible
  • Add remaining chickpeas and process for 2 minutes or longer until thick and smooth, stopping to scrape down the sides as needed
  • Hummus will be pretty thick at this point, add 1 tbsp of water at a time until desired consistency is reached
  • Place Hummus onto a plate or serving dish, finish off with a drizzle of oil and a sprinkling of your herb or choice
  • Serve with warmed pita chips, fresh veggies, and pretzels, or use in a sandwich as a spread
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Meyer Lemon Olive Oil White Chocolate Mousse

A bright, light, smooth, refreshing, decadent twist for the non-milk or dark chocolate lovers. This twist on the classic will definitely put a smile on your face, and have you yearning for the long, warm days of summer. The addition of Olive Oil makes this the creamiest Mousse you have ever had. 3 simple ingredients and all the heart healthy properties of Olive Oil – who could say no to that.

Ingredients

  1. 1/2 cup of The Olive Junction Meyer Lemon Olive Oil
  2. 1 cup of heavy cream
  3. 1 generous cup of good quality White Chocolate

Directions

  1. Over a double-boiler, gently melt the Chocolate – stirring consistently. Let cool slightly once all melted.
  2. Stir in the Olive oil.
  3. Whip the heavy cream until soft peaks form.
  4. Add the melted Chocolate and Olive Oil to the whipping cream.
  5. Gently fold together until just blended.
  6. Place in individual cups, bowls, martini glasses, champagne flutes, stemless wineglasses, ramekins, mason jars, tea cups, or whatever you fancy!
  7. Top with either shaved chocolate (tip: use a veggie peeler), fresh berries, additional whipping cream, a few fresh mint leaves, biscotti crumbs, candied citrus peel, crushed candy canes, skor bits, mini chocolate chips, etc.
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Meyer Lemon Layer Cake by Evelyn Zimmer

Recipe Cover Photo

Makes 1 cake 8″ x 8″

Ingredients

FOR THE CAKE:

  • 1 package lemon cake mix
  • 1 cup water
  • 3 large eggs
  • 1/4 cup The Olive Junction Meyer Lemon Olive Oil
  • the juice and zest of 1 large lemon
  • 1 jar of lemon curd minus 2 tbsps set aside for plating

Instructions

  1. Preheat oven to 325* F
  2. Grease sides of two 8″ x 8″ pans and line with parchment paper
  3. Mix cake mix with water, eggs, Meyer Lemon Olive Oil, the juice and zest of the lemon.
  4. Mix on low until moistened, and then beat on medium-high for about 2 minutes.
  5. Pour equal amounts into each pan
  6. Bake for 20-26 mins or until a toothpick comes out clean from the center of the cake
  7. Remove from the oven and place on a wire rack to cool
  8. Once completely cooled, remove from pans and using a very long sharp knife or thread, cut each cake in half.
  9. Separate each cut layer and place them on a breadboard or piece of hard cardboard. You will need to flip these pieces over.
  10. Wash and dry one of the cake pans. Re-line the pan with parchment paper that is at least 4 inches longer than the sides. These will be your handles when you remove the cake from the pan!
  11. Place 1 layer of cake in the pan
  12. Spread 1/3 of the lemon curd on the cake.
  13. Carefully, lift and place another piece of the cake on top of the lemon curd.
  14. Spread another 1/3 of the lemon curd on the new cake layer.
  15. Again, carefully, add the 2nd to last cake layer to the lemon curd.
  16. Spread the remaining lemon curd, minus the 2 tbsps that were put aside, onto the new cake layer.
  17. With the last piece of cake, place the flat side of the cake facing down.
  18. Remove your beautifully layered cake from the cake pan by lifting with the extra parchment paper as your handles and place on a serving tray.
  19. Make your icing.

Ingredients

FOR THE ICING:

  • 1/2 pint of whipping cream
  • zest of 1 lemon
  • 4 tbsp icing sugar
  • 1 tbsp corn starch
  • Garnishes for plating if desired. Such as sliced strawberries, fresh blueberries, raspberries, lemon curd, The Olive Junctions Dark Raspberry Balsamic Vinegar, The Olive Junctions Blueberry Balsamic Vinegar, Cherry pie filling. Whatever you fancy. Use your imagination

Instructions

  1. Mix together until combined the 4 tbsps of icing sugar, 1 tbsp of corn starch, and 1/2 of the zest from the lemon.
  2. Whip the whipping cream until it forms soft peaks.
  3. Add the icing sugar mixture to the whipped cream and whip until thick and sturdy. Do not over mix!
  4. Ice the cake using a spatula, piping bag, plastic bag with the corner cut out, back of a spoon, or whatever you have!
  5. Sprinkle with the rest of the zest and place in the fridge until ready to serve.

To plate and garnish using the remaining 2 tbsp of lemon curd and Dark Raspberry Balsamic, place a thick streak of curd next to the plated cake. Place a few drops of Dark Raspberry Balsamic spaced evenly apart on top of the curd. Take a sharp knife or toothpick and drag it through the middle of the curd and Raspberry Balsamic to create a pattern. Shown in the picture below.

picture courtesy of Evelyn Zimmer
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Meyer Lemon Crostini with Shrimp Dip by Corry Clancy

Makes approximately 2 cups

Ingredients

FOR THE CROSTINI’S:

  • 1 Baguette sliced into 1/4 inch slices on a slight angle
  • 1/2 cup of The Olive Junction’s Meyer Lemon Olive Oil
  • 3 tbsp of The Olive Junction’s Arbequina EVOO
  • 2 large cloves of garlic minced or 1 tbsp of roasted garlic (to roast garlic, cut top off, drizzle with T.O.J. Arbequina EVOO cover with tin foil and bake at 400* for 30-40 mins or until golden brown)
  • 2 tbsp of fresh lemon juice
  • 1 1/2 tsp of grated lemon zest
  • 2 tbsp of finely chopped fresh dill – if using dried start with slightly less
  • Cape Herb & Spice Pink Himilayan salt – to taste
  • Cape Herb & Spice Extra Bold Peppercorns – to taste

Instructions

  1. Preheat oven to 400 degrees
  2. After slicing the baguette, put aside
  3. Add remaining ingredients to a large bowl and whisk together vigorously
  4. Add the baguette slices to the bowl and stir/toss until all the pieces are coated
  5. Lay coated baguette slices on a parchment-lined baking sheet – make sure they don’t overlap and leave enough space between slices to allow for air circulation (use 2 trays if needed)
  6. Bake on the middle rack for 10 minutes, flip and bake for another 8 – 10 minutes until nice and golden brown
  7. Once cooled, serve on a platter with your shrimp dip
  8. Leftover crostini’s can be stored in an airtight Ziplock or container for up to 1 week – that’s if they last!

Ingredients

FOR THE DIP:

  • 1 lb cooked, peeled shrimp, washed and drained (shrimp is added last)
  • 1 cup of regular cream cheese softened – remove from fridge 1/2 before using
  • ½ cup of regular mayonnaise
  • 2 tbsp of cocktail sauce
  • 2 tbsp of fresh lemon juice
  • 1/2 tsp of finely grated lemon zest
  • 1 tsp of horseradish
  • 1 tbsp of fresh finely chopped dill – if using dried, start with slightly less
  • few dashes of Worcestershire sauce

Instructions

  1. In a food processor with a regular blade, add the cream cheese and mayo. Blend till smooth
  2. Add the remaining ingredients and pulse a few times to mix
  3. Add shrimp and pulse until shrimp is cut up into bits. Take care to not over blend
  4. Taste. Adjust if needed – more dill, more cocktail sauce, more S&P
  5. If desired, keep a few extra shrimp to the side to garnish along with thin slices of lemon wedges and fresh dill.
  6. Serve chilled and use within 24 hours

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Blueberry, Meyer Lemon and Toasted Coconut Salt Scones

Ingredients

  • 2 tbsp (30 ml) freshly squeezed Meyer Lemon juice
  • 1 cup (250 ml) of milk
  • 2 3/4 cups (675 ml) AP (all purpose) flour
  • 1/2 cup (125 ml) granulated sugar
  • 1 tbsp (15 ml) baking powder
  • 1/4 tsp (1 ml) baking soda
  • 1 tsp (5 ml) SaltWest Toasted Coconut Sea Salt
  • 1/2 cup (125 ml) cold, cubed unsalted butter
  • 1 cup (250 ml) frozen or fresh blueberries or fruit of your choice

Topping

  • 2 tsp (10 ml) milk
  • 2 tsp (10 ml) sugar

Glaze

  • 2 tbsp (30 ml) Olive Junction Lemon Balsamic
  • 1 tbsp (15 ml) Olive Junction Toasted Coconut Balsamic
  • 1 tbsp (15 ml) freshly squeezed Meyer Lemon juice or lemon juice
  • 1/2 to 1 cup of icing sugar

Instructions

Preheat oven to 425*F (220*C)

Line 1 or 2 large baking sheets with parchment paper.

Start by combining the milk and lemon juice in a glass measuring cup or bowl. Set aside until ready to use. The mix will thicken and curdle. Creating a buttermilk like consistency.

In a large bowl, combine all of the dried ingredients (flour, sugar, baking powder, baking soda and salt). Mix together.

Add cubed cold butter to dry mix. I prefer to use my hands, but if you’d like, use a pastry cutter. I just find by using my hands to incorporate the butter into the dry mix, I have much better control and can get the mixture much finer. You do not want to have any chunks of butter left over. You want the mixture crumbly.

Pour milk mixture into bowl. Stir with a fork until a soft, sticky dough forms.

Turn out onto a floured surface and, with lightly floured hands, gently knead in blueberries, trying not to crush them. Add small amounts of flour to the surface to prevent dough from sticking to the counter. If dough is sticking to your hands, lightly dust and rub together to remove excess dough. Knead until the blueberries are dispersed throughout the dough.

Shape dough into a circle, flatten to desired thickness (they will rise slightly in the oven) while maintaining the round shape. Cut into pie wedges and place on baking sheets. Space out at least 2 inches between each.

Place in oven on different racks if using 2 trays. Make sure they are staggered in the oven to maximize air flow. Set timer for 7 minutes.

Put milk and sugar topping mix in small bowl and combine.

After first 7 minutes, take out of oven, brush scones with the mixture. If using 1 tray, rotate tray when putting back in. If using 2 trays, swap top tray to bottom and rotate and bottom tray to top and rotate.

Set timer for 7 minutes. Once ready, they will be nice and golden on top! If they are not quite ready yet, set timer for 2 minutes more and then check. Do not bake for longer than 20 minutes (ovens vary).

Set trays on cooling racks for 10 minutes.

Once cooled. Remove scones from trays and place on wire racks with parchment paper underneath.

Combine all ingredients above for the glaze. Mix well. You will want it to be slightly runny. Using spoon, drizzle glaze over scones to your liking. Allow glaze to set. Store in an airtight container or bag.

Serve slightly warmed up (we find 20 seconds is perfect) in the microwave with a nice cuppa tea or freshly brewed coffee and enjoy!

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Meyer Lemon Pesto

Serve with pasta
Makes 4 Servings

Ingredients

  • 1 cup loosely packed baby spinach leaves
  • 2 cups firmly packed fresh basil leaves
  • ½ teaspoon SaltWest Raincoast salt
  • ½ cup chopped walnuts
  • 1 tablespoon lemon zest
  • 4 ounces of shredded Grana Padano cheese
  • 6 cloves of garlic
  • 2 tablespoons of The Olive Junction’s Meyer Lemon EVOO
  • ¼ cup lemon juice
  • 1 ( 340g) package of spaghetti or rotini

Instructions

  1. In a food processor; combine spinach, basil, salt, walnuts, cheese, garlic, lemon juice & lemon zest.
  2. Pulse to incorporate ingredients for 30 seconds, using a spatula to scrape down the sides of the bowl.
  3. On high, drizzle olive oil into the mixture until fully incorporated ( 20 additional seconds)
  4. Bring 4 litres of salted water to a boil, add pasta and cook uncovered for 8-10 minutes, drain & serve.
  5. In a mixing bowl combine pesto sauce & pasta, lightly toss.

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