Spring Fresh: Try These Light Spring Recipes
(Page 3 of 4)
May/June 2003
By Susan Belsinger
Reserve about a third of the cooked asparagus and puree the rest with the stock and potatoes in batches in a food processor or blender.
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Soften the shallot in the butter over low heat. Return pureéd soup to the pan with the asparagus and add the shallot, butter, chives, and salt and pepper to taste. Bring the soup just to a simmer over low heat and ladle into warm bowls. Garnish each bowl with a few chopped chives.
Lemon Balm Custard with Rhubarb Sauce
Makes 6 to 8 Servings
This can be prepared a day in advance. The recipe makes a little more sauce than needed, but it keeps in the refrigerator for a week, and it’s great on vanilla ice cream, waffles, pancakes, biscuits, or stirred into yogurt or oatmeal.
Custard:
21/2 cups milk
1/2 cup fresh lemon balm (or substitute 1 tablespoon dried lemon verbena or 2 fresh bay leaves)
Generous teaspoon grated lemon zest (the yellow part of the peel)
About 1/2 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
1/2 cup sugar
2 extra-large whole eggs
2 extra-large egg yolks
Pinch salt
In a heavy-bottomed nonreactive pan, heat the milk with the herbs, lemon zest, and the vanilla bean if you are using it, and bring to a simmer. Remove from heat, cover, and let stand for about 1/2 hour. Meanwhile place the custard cups in a shallow baking pan.
Preheat oven to 325 degrees Fahrenheit. Add sugar to the milk-herb mixture and gently reheat to dissolve the sugar, stirring occasionally. In a small bowl, lightly beat eggs and egg yolks and a pinch of salt. Pour or spoon about 1/2 cup of the warm milk into the eggs and whisk to incorporate. Then add all of the milk to the eggs and blend well. Add vanilla extract, if not using the bean.
Pour the custard mixture through a strainer to remove the herbs, zest, and vanilla bean, pressing them gently to remove their essence. Pour the custard into the custard cups. Carefully add enough hot water to the pan to come about 2/3 of the way up the sides of the custard cups. Place in the oven and bake until the custards are set, about 40 minutes, or until a knife inserted in the center comes out clean.