Mandarin Orange + Meyer Lemon Recipes
Mandarin Orange Cake 
4 fresh mandarin oranges, peeled and broken into sections
½ cup orange juice or 2 11oz. cans of mandarin oranges (drain only 1 can...add the juice from the second can into the recipe).
2 cups flour
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
Preheat oven to 350. Put all ingredients in a large bowl and blend thoroughly with a mixer. Pour batter into a greased 12 x 8 pan and bake for 30-35 minutes
Frosting
3oz cream cheese
2 Tb butter
1 ½ cups powdered sugar
2 tsp vanilla
Cream all ingredients together and spread on cooled cake. Sprinkle with chopped nuts and shredded coconut.
Meyer Lemon Pot of Cream
6 egg yolks
2 large eggs
1 cup sugar
1/4 cup fresh lemon juice
2 1/2 cups heavy whipping cream
12 4-ounce ovenproof ramekins
Preheat oven to 300 degrees. Put egg yolks, eggs and sugar in stainless bowl and whisk until smooth. Stir in lemon juice and cream. Strain and skim off any air bubbles.
Pour the cream into ramekins and place them in an ovenproof pan and put it in the oven.. Fill the pan about half full of hot water. Cover with foil and bake about 50 minutes. When gently shaken the creams should be firm around the edges with a slightly jiggly center.
Refrigerate for a few hours before serving. Garnish with candied citrus peel or whipped cream.
Serves 12.
Meyer Lemon Opalescence by San Francisco's Bar Agricole
Meyer Lemon Opalescence
Opalescence is a drink originally found in Cocktail Boothby's American Barbook. This famous San Francisco bar book was originally published in 1891 and the recipe recently revived by Bar Agricole.
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