Meyer Lemon Olive Oil And Honey Chèvre Spread Recipes
RIB EYES WITH GOAT CHEESE, MEYER LEMON-HONEY MUSTARD AND WATERCRESS
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Remove the steaks from the refrigerator 30 minutes before cooking and let sit at room temperature.
- Preheat the grill for high direct and indirect heat.
- Whisk together the honey, Dijon mustard, whole grain mustard and lemon juice in a small bowl and let sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Mix together the cheese, herbs and olive oil in a bowl until combined and season with salt and pepper. Refrigerate until ready to use.
- Brush the steaks with canola oil and sprinkle liberally with salt and pepper. Grill over direct heat until slightly charred, about 5 minutes. Flip the steaks and move it away from the coals, close the cover and grill until an instant-read thermometer inserted into the center registers 135 degrees F, about 10 minutes. Remove from the grill to a cutting board.
- Top the steaks with the goat cheese and drizzle with the vinaigrette. Scatter the watercress over the tops, and then finish with a good drizzle of olive oil. Garnish the platter with the grilled lemon halves.
HERB AND LEMON GOAT CHEESE SPREAD
Yield Serves 8
Number Of Ingredients 6
Steps:
- Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.
MEYER LEMON OLIVE OIL
A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.
Provided by BecR2400
Categories Lemon
Time 25m
Yield 1 cup lemon olive oil
Number Of Ingredients 2
Steps:
- Warm the olive oil and the peel over very low heat for 20 minutes.
- Allow to cool for half an hour.
- Strain and pour into an antique stoppered bottle, or any bottle you may have.
Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3
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- Lemon-Honey Tart With Salted Shortbread Crust. For the maximum amount of lemon flavor that you can get from a dessert, it’s hard to go wrong with this Meyer lemon tart which is made even sweeter thanks to the mixed in honey and sugar which is topped off perfectly by the crumbly shortbread crust surrounding the entire tart making it an absolute delight to bite into.
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