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Lemon Posset

Nobody enjoys a hot kitchen during the peak of summer heat, but this recipe won’t have you making any sacrifices for a scrumptious treat. Similar to a pudding or custard, possets require little heat and some time in the refrigerator to become a creamy, tangy, refreshing dessert. Better yet, depending on the fruit you use, you can pour your posset into its own compostable container. 

 

Ingredients:

3 lemons (medium or large)

¾ cup heavy cream

1.3 cup granulated sugar

2 T lemon juice 

½ T lemon zest (or 1 T if you want stronger lemon flavor)

1 tsp vanilla extract

 

Instructions:

First, prepare your lemons. Cut them in half lengthwise and scoop out the flesh inside. Don’t throw them away, however, as you’ll use them later. 

Juice one of the lemons and set the juice aside.

Zest one of the lemons and set that aside also. 

In a saucepan, add your lemon zest, heavy cream and sugar. Bring it to a low summer for 3-4 minutes. Don’t allow it to boil.

Remove it from heat and add your lemon juice and vanilla extract. Stir well to combine

Run the posset through a fine mesh sieve to remove the lemon zest. 

Pour the posset into your hollowed-out lemons and allow it to set in the refrigerator for at least 4 hours, or overnight if possible. 

Garnish with cut fruit or extra lemon zest and enjoy!

Potato Leek Soup

There’s nothing like settling in with a hot bowl of soup to warm you up during the coldest time of the year. This wonderfully savory and smooth potato leek soup will certainly do the trick, plus it’s vegetarian and can be made vegan. We hope you enjoy this comforting soup during the cold months ahead.

Ingredients:

2 lbs. yukon gold potatoes

6 cups vegetable broth 

4 leeks 

3 garlic cloves

1 tsp salt

½ tsp dried thyme

¼ tsp black pepper

½ cup plain greek yogurt (optional)

 

Instructions:

Begin by preparing your vegetables. Chop and clean your leek. You can do this by chopping your leek in half lengthwise, stopping where the fronds start emerging from the stalk. Turn the leek over on its side by 90 degrees and chop again, cutting it into 4 segments. Fan out the sections on the inside of the leek, using the fronds as a handle. Wash out any dirt inside the leek. Press the sections back together and chop finely. Set aside. 

Wash and peel your potatoes. Chop them into chunks and set aside. 

In a large stockpot, add your oil and leeks. Cook them for about 10 minutes, stirring occasionally to cook them evenly. Add your garlic, thyme, salt, and pepper and cook for another 5 minutes. 

Pour in your vegetable broth and potatoes. Bring the pot to a boil, then reduce the heat to medium and cover with a lid. Let it simmer for 30-40 minutes, stirring occasionally to keep things from sticking to the bottom of the pot. 

Once your soup has finished simmering, remove from heat and allow it to cool 10-15 minutes. 

Using an immersion blender, food processor or a regular blender, blend the soup until smooth.

Note: You may have to do this in batches depending on the size of your blender or food processor. If you are using a blender, I recommend waiting until the soup has completely cooled before blending, as the pressure of a hot liquid in a sealed blender can be dangerous and cause your blender to leak or possibly explode. You can then reheat the soup in the pot before serving. 

Stir in your yogurt, if using, and serve. Enjoy!