The bright and shining gift of winter: citrus fruits. Almost every backyard here in southern California has some kind of citrus tree. Usually this time of year Scott and I will pass by a box or two of surplus fruit sitting on the sidewalk of a house with an extra plentiful tree. Being someone who squeezes either lemon or lime juice over everything, I get really excited for the extra juicy varieties this time of year. You’ll also find me loading up my smoothies with as many satsuma tangerines I can pack in the blender. It almost makes me not miss watermelon ;) almost. The one citrus that gets kicked to the curb by me each year is the Meyer lemon. I never know what to do with it! So when Anya’s newest cookbook came in the mail (Simply Vibrant) and had a recipe for Meyer Lemon Pots de Créme, I knew exactly which recipe to make first.
Anya’s new cookbook is exactly as described, simply vibrant. She makes you feel confident that no matter what amount of fruits and veggies you have on hand, you can make a beautiful and satisfying meal. She encourages cooking with the seasons, and then shows you how. Each recipe is beautifully photographed by her daughter Masha, with pops of color from the produce highlighted in different parts of the seasons. I’m particularly drawn to try her ‘summer superfood porridge’ come peach season, and possibly the ‘creamy steel cut oats with rainbow chard and pine nuts’ this next week! Her recipes are organized by meal type, and include sections such as ‘morning porridges and pancakes’, and ‘wraps and rolls’. Every recipes makes you salivate, and my mind is constantly expanded when I read through the recipes and absorb her creativity.
This recipe I’m choosing to share with you today is a little burst of sunshine after a winter meal. Light, creamy, custard-y, and tart. She uses a blend of agar-agar flakes (seaweed derived) and arrowroot powder to thicken the lemon cream perfectly. A little bit of turmeric adds color, and a welcomed nutritional boost to an already healthy treat. These little pots are naturally sweetened too, using maple syrup and a touch of vanilla. They come together super quick, and are the perfect thing to have prepped ahead of time for a week of desserts or a special get together this season. Don’t have access to Meyer lemons? Regular lemons would work great too. Possibly tangerines? Just spit-balling here.
Now to sweeten the deal, a giveaway! I’m extra grateful and excited to get to share a copy of Simply Vibrant with one of you. All you need to do to enter is leave a comment below letting me know your favorite way to brighten winter meals this season. The contest will run through next Wednesday, February 7th, and is open worldwide. And for those of you wishing to pick up a copy, it’s available for pre-order here and will be released next Tuesday (the 6th) – yay!
MEYER LEMON POTS DE CRÉME
Makes 6 servings.
3 cups plain almond milk, preferably homemade
1/4 cup plus 1 tablespoon maple syrup
small pinch of sea salt
1/4 teaspoon ground turmeric
1 1/2 tablespoons agar-agar flakes
1 cup freshly squeezed Meyer lemon juice (see note)
4 teaspoons arrowroot powder
1 teaspoon vanilla extract (optional)
zest of 2 Meyer lemons, divided
Combine the almond milk, maple syrup, salt, turmeric, and agar-agar flakes in a medium saucepan. Bring the mixture to a boil over medium heat, whisking frequently, then lower the heat to a slow simmer and cook, partially covered, for 5 minutes, whisking periodically, or until the agar-agar flakes have completely dissolved.
Meanwhile, combine the lemon juice and arrowroot powder in a small bowl. Add this mixture to the saucepan with the simmering milk. Whisk to incorporate and simmer for about 1 minute, until the mixture thickens slightly.
Pour the mixture into a heat-safe blender and add the vanilla extract, if using. Blend until the mixture is smooth and airy, about 20 seconds. Taste and add more maple syrup, if needed. Add half of the lemon zest and pulse a few times to incorporate.
Distribute the mixture among individual serving cups or bowls and sprinkle with the remaining lemon zest. Cover with plastic wrap and refrigerate until completely set; serve cold. They will keep well in the refrigerator for up to 3 days.
NOTE: Although I love lemon with all my heart, the original recipe calling for 1 cup was too tart for my taste buds, and found that reducing the lemon juice to 1/2 cup and supplementing the remainder with an additional 1/2 cup of almond milk to work wonderfully. So maybe add the lemon juice in smaller additions when blending, and taste as you go, to reach the right level of ‘pucker’ that suits you too! Also, to avoid using plastic, I poured the entire batch of créme into a large jar and spooned servings into cups once chilled.
This post contains affiliate links (they are underlined for clarity). Purchases you make through these links will help fund the work I do here on Faring Well at no extra cost to you. Thank you sincerely for your constant love and support.
ORDER “SIMPLY VIBRANT” HERE