Month: November 2025

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LEMON POSSET: Easy To Make – Elegant To Serve!

Lemon Posset is a lovely, light-ish finish to a meal. It, also, happens to have been a favorite of Queen Elizabeth II. While anything favored by the queen may sound daunting, it’s, actually, extremely easy to prepare. Bonus: there are only 4 ingredients!

NOTE: It’s best to make this a day or two ahead of serving time to allow it to firm up to a creamy texture.

Ingredients

  • 714g (3 cups) heavy cream
  • 199g (1 cup) granulated sugar
  • 8g (1.5 T) PACKED lemon zest – don’t be stingy!
  • 113g (9 T) lemon juice

TIP: If you have a kitchen scale, this step will save you time. Weigh your EMPTY saucepan. To this number add 755g. Write this number down so you don’t forget it. This is the number you’re going to reduce the mixture down to.

Into a large saucepan, add the cream, sugar, and zest.

Over medium heat bring mixture to a rolling boil, stirring now and then. Keep an eye on it so the mixture doesn’t boil over. Adjust the flame as needed.

Boil down to as close to 755g (3 cups) as you can. If you’re using my above mentioned tip, after about 5 minutes weigh the mixture plus the saucepan to get a sense of how close you are to the weight of your saucepan plus 755g (you wrote down this number, I hope!) Return the pan to the burner and continue to boil the liquid, weighing every few minutes until you reach your target weight. This takes about 8-12 minutes.

If you don’t have a scale, you’ll have to keep pouring the liquid into a measuring cup until you reach 3 cups (700ml). Remove pan from heat.

Stir in the lemon juice. Let set 20 minutes.

Strain cream mixture into a container with a spout (to make pouring easier). Use a spatula or spoon to scrape the sieve’s sides and bottom. This will assist the straining process. Don’t forget to scrape the mixture off the bottom of the sieve into the bowl.

Discard the solid remains left in the strainer.

Then pour even amounts of the Lemon Posset into 4 indivual serving containers. NOTE: Don’t pour into one large bowl – it may not set properly. Cover and chill at least 5 hours. I strongly suggest making it a day or two before serving.

Look how it thickened after a long chill – yum!!!

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ZUCCHINI PASTA SALAD: Fast & Easy!

I’m always looking for zucchini recipes ever since I’ve begun to grow them in my garden. Not only is this recipe delicious, it has the added bonus of being easy to prepare. It’s great to serve at holiday dinners, picnics, and pot-lucks.

ZUCCHINI PASTA SALAD – makes about 650g (5 cups)

  • 12g (2 T) diced shallots
  • 2 T extra-virgin olive oil, divided
  • 10g (1 T) red wine vinegar
  • 1/4 tsp salt 
  • 1/4 tsp black ground pepper
  • 114g (1/4 lb) small pasta
  • 2 cloves garlic, minced or pressed
  • 15g (1 T) ketchup
  • 170g (1-2) zucchini, chopped into half-moons
  • 46g (1/2 cup) red pepper, chopped
  • 27g (1/4 cup) small carrot, sliced thin
  • 130g (1 cup) Feta cheese, crumbled into chunks
  • 63g (1/2 cup) Kalamata olives, chopped

In a small bowl, blend together 1 T olive, the shallots, red wine vinegar, salt, and pepper. Set aside.

Bring about a quart of water to a full boil and add in the uncooked pasta. Cook for about 9 minutes, stirring now and then. Drain without shaking out the excess water in the sieve. Pour the cooked pasta into a large bowl.

Into the now empty pot, put the remaining 1 T olive oil, garlic, ketchup, zucchini, red pepper, and carrot. Over medium flame cook about 5 minutes, stirring often. You only want to par-cook the veggies so there’s still a slight bite to them, not make them soggy.

Pour the cooked veggies to the bowl of cooked pasta. Mix in the Feta, Kalamata olives, and vinegrette.

Serve at room temperature (or chilled, if you prefer).