SC - SC: Book of Keruynge

[Sue Clemenger]

Actually, you may be able to get them in a store with a good produce
section.  I've seen them in a couple of places around town, lately, and
I live in Missoula, MT (a long way from CA!)
- --Maire

Seton1355 at aol.com wrote:
> 
> I just got this off the Dr Weil health site.  It probably isn't the right
> kind of lemon to be period, but for our members in California, you might like
> the recipe.
> Phillipa Seton
> 
> Meyer lemons are sweet, thin-skinned, and famous for their ethereal perfume.
> Although common in California backyards, they are just beginning to be
> commercialized. Ask your friends or relatives in California to send you some.
> This simple relish is good with most fish and shellfish. Unfortunately, it
> cannot be made with ordinary lemons. It is best made fresh and served within
> a few hours.
> 
> INGREDIENTS
> Makes about 1 cup.
> 1 large shallot, diced fine
> 1 tablespoon white wine vinegar or lemon juice
> Salt
> 1 large Meyer lemon
> 1/2 cup extra-virgin olive oil
> 2 tablespoons chopped parsley
> 1 tablespoon chopped chervil or chives
> Pepper
> 
> DIRECTIONS
> Put the diced shallot in a small bowl.
> Add the vinegar and a pinch of salt. Macerate for 10 or 15 minutes.
> Cut the lemon into 8 wedges. Remove the seeds and central core from each
> piece,  then cut each wedge in half lengthwise.
> Slice the wedges crosswise into thin slivers. You will have about 1/2 cup.
> Combine the slivered lemon and shallot and add a little more salt.
> Stir in the olive oil, parsley, chervil, and some freshly milled pepper.
> Taste and adjust the seasoning.
> 
> ============================================================================
> 
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
> 
> ============================================================================