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During the winter months, it’s inevitable that I end up with a plethora of lemons, both Eureka and Meyer. Northern California is swimming in citrus this time of year, which makes the rainy days of winter seem brighter.
This amaranth porridge has been around in my house for years, starting with using millet as the porridge base. I, however, love the creaminess that comes with the amaranth (and toasting it first helps lessen the overly grassy flavor it can take on in the cooking process).
Make it vegan
The porridge is relatively easy to make vegan- use your favorite non-dairy milk. As for the lemon curd, I recommend doing a search for ‘vegan lemon curd’ and finding a recipe that best suits your needs- there are options made with different bases (some with coconut milk, some without) and so it’s up to you on what you might already have on hand or like!)
Larder
The Meyer lemon curd will keep for at least a week, if not more. I recommend using it on oatmeal, topping pancakes or waffles, or making a dessert crepe with some Meyer lemon curd tucked inside.
Other grains
You can easily swap out the amaranth for another type of grain you might have on hand. My favorites include cracked wheat (like spelt or einkorn), cracked rye, steel-cut oats, or millet.
The Recipe
The curd recipe is from Cookie + Kate. I’ve barely changed over the years except to use maple syrup instead of honey.
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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