Meyer Lemons! Yum! I drank 2 of them in warm lemon water with a touch of honey tonight because I couldn't get enough of them. Plus I have a cold. I saw this cute little package of Meyer Lemons at the store and had to buy them. Wasn't sure yet what I wanted to make with them, I just wanted them. They were so cute and bright yellow, I couldn't resist! A Meyer Lemon is a
cross between a lemon and a mandarin orange. It's still got the tart lemon flavor, with a bit of sweetness. You can use them as substitute for any lemon recipe, although the final result might be a tad different. It won't be so different that the dish will be ruined.I saw these Lemon Ricotta Cookies on Pinterest, originally posted on Tracey's Culinary Adventures. TCA got it from Giada. Of course Giada would pair ricotta cheese and lemon, and make a cookie out of it!
I love ricotta cheese (I'm saying it how Giada says it in my head!) But I'll warn you, if you are NOT a fan of ricotta, don't try this cookie. Because you can taste it. I love how versatile ricotta is. You can use it in savory dishes, and sweet dishes, for cooking or baking. Louisa and I even saw Ricotta Fritters made on Chow Ciao!. (**Note: PLEASE watch him if you haven't watched him before. HIL-AR-I-OUS!) Louisa's been nagging me to make ricotta fritters ever since!
I chose not to make the lemon glaze, partially out of laziness, partially because I really needed to get back to homework after my short stop baking in the kitchen, and partially because I thought the cookies tasted good with just a sprinkling of powdered sugar. I will make these again, and I'll try the lemon glaze next time. With the stuffed up nose and bad head cold I have right now, it's not like all my taste buds are working properly anyway :)
{{Speaking of "lemons", go check out Louisa's new blog, Weezie Peezie Lemon Squeezie. She's a funny gal, and I guarantee that if you follow her, you'll like it! }}
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2 comments:
Giada is a lemon junky! :) When you say you can taste the Ricotta, is it just the flavor or is it the texture too. I'm fine with the flavor, but don't like it in lasagna because it's grainy. Of course, that may be because dh is getting it at the neighborhood grocery.
It's definitely not the texture, it's the taste. I have a cold in my nose, so my tasters aren't totally all there right now, but my daughter and I both tasted the ricotta. All the boys in the family just shoved them in their mouths, so I'm not sure they tasted anything :) The texture is very light and fluffy. Almost cake-like. And I just used regular store bought, whole ricotta. I would guess you could use half marscapone and half ricotta. Not sure I'd spend the money for a cookie, though! haha!
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