Sunday, November 29, 2009

Learning What's Seasonal

The scariest part of learning to cook was memorizing what was in season when. The cookbooks said that any good cook should know, and I believed them. But fruits and vegetables came from the grocery store, and the grocery store in my neighborhood had the same stuff pretty much year round. The seasonality charts made my head spin. How hopeless.

It sounds so hilarious to me know—a silly college kid determined to learn to cook by reading recipes and “memorizing” seasonality charts. After all, study is what you’re supposed to do when you’re in college, right? Nobody ever tells you that experience, practice, and just paying attention to the rhythm of the world are really what’s important. I sometimes think about, actually chuckle about, the na├»ve would-be cook I once was. The appearance of Meyer lemons and pomegranates, both coming into season now, reminded me once again.


Meyer Lemon Verrines with Pomegranate
Printable Recipe

¾ cup heavy cream
2 teaspoons gelatin
¼ cup plus 2 tablespoons sugar
1 tablespoon grated Meyer lemon zest
¾ cup buttermilk
3 tablespoons Limoncello
1/3 cup freshly squeezed Meyer lemon juice
¼ cup pomegranate arils

Measure ¼ cup of the cream into a small bowl and slowly sprinkle over 1 ¼ teaspoons of the gelatin. Combine the remaining ½ cup of cream, 3 tablespoons of the sugar, and lemon zest in a small saucepan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Whisk in the buttermilk and chill over an ice bath until just beginning to thicken. Divide among 3 dessert cups. Refrigerate for about an hour, or until set.

Slowly sprinkle the remaining ¾ teaspoon of gelatin over the Limoncello. Combine the remaining 3 tablespoons of sugar and lemon juice in a small saucepan. Heat to a bare simmer. Whisk in the gelatin mixture and strain through a fine mesh sieve. Chill over an ice bath until just beginning to thicken. Divide among the dessert cups. Refrigerate for about an hour, or until set.

Divide the pomegranate arils among the dessert cups and serve immediately.

Makes 3 servings. Read this if you’re curious about verrines. You will need about 2 large Meyer lemons for this recipe.

4 comments:

hannah | honey & jam said...

that looks so good!

Julie said...

Any tips or resources on seasonality? I guess it may be obvious when I try and buy local produce, but it's not always possible sometimes.

Lucy Vaserfirer said...

Julie,
The best thing you can possibly do is shop at your local farmers market. The books Chez Panisse Vegetables and Chez Panisse Fruit by Alice Waters are also great resources.

sarah | organic life blog said...

Yum! This is perfect..going to try this tonight!

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