I promise, photos of all the holiday baking forthcoming (I left all those photos on my computer back in D.C., so I’ll have to keep you entertained with snapshots from my parents’ house in the meantime. Even though I got in just yesterday, of course my mother has already made the requisite biscuits (delicious!), and we have a formidable menu planned for the next few days.
One little gem for now: during J’s visit, we made a spectacular steak dinner with asparagus and mushrooms, hand-couriered Avanti’s bread I brought back from my Thanksgiving visit (defrosted, of course -- I sliced it just like it used to be served at the restaurant!), and the grand finale: a Meyer lemon panna cotta.
I have a slight obsession over Meyer lemon right now, paired with a serious panna cotta addiction. We were able to track down some Meyer lemons and made a delicious, creamy treat to finish off our rich dinner. Tart yet velvety, it was the perfect send-off.
Steak:
Steak and mushrooms:
Avanti's bread:
Meyer lemon panna cotta:
Meyer Lemon Panna Cotta
Anniespickns's Blog
1 envelope unflavored gelatin
1 c + 2 T superfine sugar
1 c whipping cream
1 c Meyer lemon juice (4-6 Meyer lemons)
2 T finely grated Meyer lemon zest
1 c nonfat Greek-style yogurt
Sprinkle gelatin over ½ cup cold water in a small bowl; let it soften for 5 minutes or until no dry spots remain. Combine sugar and ½ cup of water in a saucepan; bring to a simmer and stir until sugar dissolves. Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon juice and lemon zest. Let cool slightly. Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir.
Pour mixture into a 5-cup bowl or mold. I used 7 individual ramekins. Tap the bowl on the counter to remove air bubbles. Cover and chill until set, 6 hours or overnight.
+1 for greek yogurt :)
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