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Happy Spring to all of you and your loved ones. Spring means fresh starts, longer days and growth; those are all reasons for celebration. I love the days that I can be out harvesting Allium tricoccum (commonly called Ramps). I chose these recipes as a representation of spring. These would be great for a picnic in Phoenix Park or in your backyard, enjoyed under the sun. Please feel free to share your favorite lemon meringue pie recipe on our Facebook page!
~Bon Apetit, Lanette
Lemon Meringue Pie
Adopted from Betty Crocker
INGREDIENTS
1 pie crust baked per instructions
Filling
- 3 egg yolks
- 1½ cups sugar
- 1/3 cup plus 1 tbsp cornstarch
- 1½ cups water
- 3 tbsp butter
- 2 tsp grated lemon zest
- ½ cup lemon juice
Meringue
- 3 egg whites, room temperature
- ¼ tsp cream of tartar
- 6 tbsp sugar
- ½ tsp vanilla
Directions
In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix 1½ cups sugar and the cornstarch; gradually stir in 1½ cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir with whisk at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Return to boiling; boil and stir constantly 2 minutes; remove from heat. Stir in butter, lemon zest and lemon juice with whisk. Cover and keep warm.
In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; scrape side of bowl occasionally. Continue beating until stiff, glossy peaks form and sugar is completely dissolved. Beat in vanilla. Pour hot lemon filling into baked pie shell. Immediately drop spoonfuls of meringue onto hot lemon filling, and carefully spread meringue to cover top completely, spreading to edge of crust to prevent shrinkage or weeping.
Bake 20 to 25 minutes or until meringue is browned and temperature reaches 160°F. Cool on cooling rack 1 hour. Refrigerate about 4 hours or until filling is set. Store loosely covered in refrigerator.
Poke Bowl
INGREDIENTS
- 1lb. sushi-grade ahi tuna or cooked shrimp
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- ¼ cup light mayo
- 1 tsp sriracha
- 4 cups cooked brown rice
- 1 cup diced cucumber
- ½ cup shredded carrots
- ½ cup shelled edamame
- 2 large avocados, peeled and sliced
- 1 tbsp black sesame seeds or Trader Joe’s Japanese multipurpose seasoning
- 1 tbsp chopped ramps or green onion
Directions
Use a sharp knife to cut tuna into a dice. Add tuna, soy sauce, sesame oil, rice vinegar, and honey to a medium bowl. Toss to combine. Let the tuna sit while you prepare the rest of the ingredients.
Add mayo and sriracha to a bowl. Stir to combine. Season with salt and pepper. Soon into a Ziplock bag. Cut the tip.
Divide cooked rice between four bowls. Spoon tuna on one part of the rice. Surround with a pile of the cucumber, edamame, and carrot. Spread half of an avocado on top of the bowl. Drizzle the spicy mayo over the bowl. Sprinkle with ramps and sesame seeds or TJ seasoning.
