Amaranth Porridge with Maple-Meyer Lemon Curd
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2 servings
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Course
Breakfast
Amaranth Porridge with Maple-Meyer Lemon Curd
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Ingredients
Maple Meyer Lemon Curd
- 1 tablespoon Meyer lemon zest
- ⅔ cup Meyer lemon juice
- ¼ cup unsalted butter at room temperature
- ⅓ cup maple syrup room temperature
- 4 large egg yolks
- 2 large eggs
- Pinch of kosher salt
Porridge
- 1 tablespoons butter
- ⅔ cup amaranth
- 1 cup whole milk
- 1 cup water
- Pinch of kosher salt
- maple syrup for serving
Maple-Sesame Pistachios
- ¼ cup crushed pistachios
- 1 teaspoon sesame seeds
- 1 teaspoon sunflower oil
- 1 teaspoon maple syrup
- Pinch of kosher salt
Instructions
- To make the lemon curd: Zest 3 to 4 lemons and set the zest aside. Juice as many lemons as you need to reach ⅔ cup. Meyer lemons tend to be a bit juicer, so start with 3 and juice more as required.
- Combine the butter and maple syrup off the stove in a medium pot. Stir vigorously to combine until the mixture has a lighter look to it. It’s best to do this when the butter and maple syrup are at the same temperature.
- Next, whisk in the egg yolks and eggs. Once the mixture is smooth, whisk in the lemon juice and salt. Place the pot over medium heat on the stove. Cook, often stirring, until the mixture starts to bubble and has thickened. Remove from the heat and stir in the zest. Transfer to a storage container and let cool. Once cool, cover and store in the refrigerator for up to at least a week, possibly two.
- To make the porridge: Heat a small pot over medium-low heat. Add the butter, let it melt, then stir in the amaranth. Let toast for a minute or two until you can smell the amaranth and the color deepens slightly.
- Stir in the milk, water, and salt. Bring to a boil and let simmer for about 25 minutes or more, stirring occasionally. It will look like the porridge isn’t thickening, but it will happen quickly toward the end.
- To make the pistachios: Preheat the oven to 325˚F. Toss together the ingredients for the pistachios on a small sheet tray. Bake until the pistachio mixture deepens in color, about 10 minutes or so.
- To assemble: Divide the porridge into two bowls. Swirl in a few tablespoons of the Meyer lemon curd and finish with a sprinkle of pistachios and a drizzle of maple syrup.
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