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Lemon Posset

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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!

Lemon Chicken Orzo Soup

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This bright and flavorful soup is perfect for when you’re craving something refreshing, but the chill of early spring hasn’t quite worn off. Flavorful, savory, and nutritious, this soup will be your latest obsession. We hope you enjoy this recipe.

Ingredients:

2 celery sticks, finely chopped
2 medium carrots, peeled and finely chopped
½ medium yellow onion, diced
1 T butter
1 T olive oil
3 cloves minced garlic
2 T all-purpose flour
6 cups chicken broth
1 cup chopped kale
2 tsp Italian seasoning
1 ½ lb. chicken breast or tenderloin
1 cup uncooked orzo pasta
2 lemons, juiced
2 T chopped parsley
Salt and pepper to taste

 

Instructions:

Peel and finely chop your carrots, dice your onions, and finely chop your celery.

Mince your garlic and set it aside if you are not using pre-minced garlic.

Chop your kale and parsley and set it aside.
In a large soup pot, add your butter and olive oil on medium heat.

Add your carrots, onions and celery to the soup pot and cook them for 5-7 minutes, stirring frequently. Add your garlic and cook until fragrant, about 3-4 minutes.

While stirring, add your all-purpose flour in and cook for another minute.

Pour in your chicken broth and stir until the flour has dissolved.

Add your Italian seasoning, kale and chicken to the soup base and stir.

Cover it with a lid and reduce it to medium-low heat. Allow it to simmer for 15 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.

While your chicken is cooking, you can juice your lemons and set the juice aside.

Remove your chicken from the pot and shred or cut it into smaller pieces as desired.

Put your chicken back into the pot and stir in your uncooked orzo pasta.

Cook on medium heat for 10 minutes, stirring constantly to prevent the orzo from sticking to the bottom of the pot.

When your orzo is done cooking, stir in your parsley, lemon juice, salt, and pepper.

Serve and enjoy!