What's a farmer to do with Meyer Lemons this time of year?
To give a much deserved farmer shout out which is the reason this recipe came out so delicious, I used Kirsten Roehler's goat milk, eggs from Everett Family Farm which is managed this year by Leon Vehaba, and Meyer Lemon's from Daniel & Nancy Paduano's Abounding Harvest Mountain Farm.
Enjoy!
Here's where I found the original recipe:
http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=9701
Adapted from ``The Fannie Farmer Cookbook,'' by Marion Cunningham. The fragrance of the Meyer lemon comes through in this easy old-fashioned pudding, which separates during baking into a sponge layer on top and a creamy custard underneath.
Ingredients:
2 tablespoons butter
1/2 cup sugar
3 eggs, separated
1 cup milk
1 1/2 tablespoons flour
1/3 cup Meyer lemon juice
Grated rind of 1 Meyer lemon
Preheat oven to 350 degrees.
Beat butter until soft, then gradually add sugar, beating until incorporated. Beat in egg yolks one at a time. Add milk, flour, lemon juice and rind; beat well (mixture may have a slightly curdled look).
Beat egg whites until they form soft peaks, then fold into the batter. Pour into a 1 1/2-quart nonreactive baking dish and set in a pan of hot water that comes halfway up the sides of the dish. Bake for 50 to 60 minutes, or until light golden-brown on top.
Serve tepid or chilled.
Garnish with lemons or edible flowers...or both.
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