meyer lemon-mascarpone bars


I am huge fan of the Meyer lemon. I prefer to use it whenever possible instead of the regular lemon because it is slightly sweeter, without the acidic flavor. I have a prolific dwarf Meyer lemon tree in a container in my garden that produces about 60-70 lemons twice a year. I share some with friends, but I juice most of them and store the juice in 1- or 2-cup portions in freezer bags.  Depending on the amount a recipe calls for, I defrost a smaller or bigger bag.  I am spoiled having Meyer lemon juice all year long, since I can make these anytime the mood strikes me. Continue reading

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polenta tart with goat cheese and slow roasted tomatoes

polenta tart with goat cheese and slow roasted tomatoes | daisysworld.net
One of the things I really like about blogging is interacting with people who share my interest in and passion for food.  I follow many food blogs to gain inspiration and to learn from other cooks and bakers.  For example, the idea of combining polenta and tomatoes came from a fellow blogger, Lizzy, who shared with me her recipe for soft polenta and tomatoes.  I would have never thought of that pairing on my own. Polenta, which is made from ground corn, is a very versatile ingredient. It can be served soft, like a porridge, or firm, usually cut into slices. Polenta can be served plain or with added ingredients like herbs and cheeses. I recently discovered that it could also be used to make crusts for tarts.  I ran across this recipe for polenta tart with goat cheese and tomatoes from the Whole Foods Market website and I knew that this would be perfect with slow roasted tomatoes. Continue reading