Meyer Lemon Cheesecake with Biscoff Crust, Wildcard Winner

Meyer Lemons. Lucy Mercer/A Cook and Her Books

Last January, I went on a Meyer lemon kick, using the orange-y lemons, or is that lemony oranges? in a plethora of sweets. Meyer lemon scones with dried blueberries, coconut macaroon tarts with Meyer lemon curd, and a Meyer lemon cheesecake with Biscoff crust. All were memorable recipes, but the cheesecake was spectacular. It's a riff on the classic Three Cities of Spain cheesecake published eons ago in Gourmet Magazine and probably the best-tasting and simplest-ever cheesecake to make.

Well, this little cheesecake has gotten quite a following ~ I submitted the recipe last year to Food 52 for the Best Citrus Recipes contest and it became a Community Pick, with a very nice review. And just today, it was a Test Kitchen Wildcard Winner, complete with a Glamour Food Shot and link from the front page of Food 52.

Day=Made

Check out the sweet pictures of this confection and if you want to impress your family and friends with a lemony dessert, pick up a bag of Meyer lemons and a package of Biscoff cookies and make this stupendous dessert!

My new favorite cake

Grapefruit Chiffon Cake. Lucy Mercer/A Cook and Her Books

Do you go through baking binges? I sure do. I can go months without turning out scones, cookies, cakes or pies, then inspiration strikes and I buy a few pounds of butter, sugar and flour and go to town. This particular bolt of inspiration struck me back in the winter ~ it's a prize-winning cake published by nannydeb on Food 52.

It's called Texas Ruby Red Grapefruit Cake with a Hint of Mint and it's spectacular. I've made it four times this year and each time it has gotten rave reviews. You may be alarmed by the word grapefruit. Another word: don't. The flavor is subtle and really, more citrus-y than particularly grapefruit-y. If you need to bring a cake to a family function this fall or winter, give this recipe a try. It's definitely a keeper.

I left off the mint in my version and the cake got raves, but give it a try with the mint. The recipe is found here: Texas Ruby Red Grapefruit Cake with a Hint of Mint. Be sure to check out Food 52 while you're there ~ the recipes range from homey standards to fresh new takes on restaurant and international dishes. I even have a page and a spotlight (curtsy).

Text and images copyright 2012, Lucy Mercer.

A radical radish idea

Roasted spring root vegetables with horseradish-thyme butter. Lucy Mercer/A Cook and Her Books

Radishes must be the easiest vegetables on the planet to grow. How else to explain the weekly abundance of the peppery roots in the CSA box? I've learned to love radishes and their crunchy, peppery goodness, especially sliced into salads or as a vehicle for egg salad. 

While casting about for radical radish ideas, I thought about roasting, my favorite vegetable treatment. A little olive oil, salt and pepper, and a high heat oven can do wonders for transforming veggies. I combined radishes with its fellow friends from the spring garden - turnips, carrots and Spring Vidalia onions. A final bath in a horseradish and thyme-flavored butter sealed the deal. This is an outstanding side dish for roasted chicken or pork, or perhaps a sauteed fish fillet.

This humble recipe has acquired a following - it's a Community Pick on Food 52! Be sure to check out James Ransom's gorgeous picture of my recipe!

 Roasted spring root vegetables with horseradish-thyme butter

Serves 4


Roasted spring root vegetables:

 3 spring Vidalia onions, quartered

 12 radishes, halved (for small ones) or quartered (for large ones)

 3 turnips, peeled and diced 1"

 3 carrots, peeled and diced 1"Ask a question about this ingredient

 3 tablespoons olive oil

Salt and pepper


1. Preheat oven to 400. Combine vegetables in a large bowl and coat with olive oil, salt and pepper. Stir with spoon or toss with hands to make sure all pieces are evenly coated.

2. Spread vegetables in a single layer on a foil-lined baking sheet. Place in 400 degree oven for 45 minutes, stirring occsionlly. Vegetables will have caramelly-brown edges when ready. Toss vegetables with Horseradish-Thyme Butter and serve.

Horseradish-Thyme Butter

3 tablespoons unsalted butter

1 tablespoon prepared horseradish

1 tablespoon chopped fresh thyme

2 teaspoons sherry vinegar

1/2 teaspoon salt

1. In a small skillet over low heat, melt butter. Add prepared horseradish, thyme, sherry vinegar and salt. Use  whisk to thoroughly combine. Pour butter over warm roasted vegetables and serve.

Text and images copyright 2012, Lucy Mercer.