Attention big television network bosses: This beautiful lady, Miri Leigh, will be the next big lifestyle star! She’s already filmed a pilot shows for a cooking and entertaining show and I’d just love to see that lovely face on national television.
When I first “met” Miri online and browsed around her site, I noticed one thing. Everything about her exudes happiness, but not just a polite smile happy, but vivacious and ready to embrace any adventure. She’s also newly in love too and reading her emails just give me tingles – I’m thrilled for her.
Some of the recipes that I’ve pinned on my wall to make include Pflaumenkuchen (even though I can’t pronounce it) a German plum cake that I think my Mother in Law would love, and Heidi and Jason’s Love Pie – I have never seen a pie more beautiful than this!
Miri has chosen to share with you her Meyer Lemon Clouds with Whipped Cream and Fresh Blueberries recipe – it matches her vibrant personality perfectly! Enjoy! ~Jaden
by Miri Leigh
Oh, what an honor it is to be guest posting here on Steamy Kitchen! You’re probably wondering who I am and what I’m all about. Obviously, I’m all about food, probably just like you. I’ve been cooking and baking since I was old enough to push a stool up against the kitchen cabinets and pull down my older sister’s long-since-abandoned 1960s Betty Crocker Cookbook for Boys and Girls. As the child of working parents, I used to come home from school to bake chocolate chip cookies while my younger sister played in the other room with Barbies. Later I went to culinary school and then owned my own business making wedding cakes and birthday cakes. Today, as a blogger [ttp://www.mirileigh.com/], develop recipes, teach pastry classes, and occasionally make (very amateur!) cooking videos that I post on YouTube [http://www.youtube.com/user/miriamleigh?feature=mhum]. Recently, I’ve starred in two pilot television projects for cooking programs and am hoping (hoping, hoping, hoping!) for a network deal soon.
I’m a food person. I’m an eater. I’m a gardener. I’m a teacher. I love to make beautiful things that taste good to eat, and I love to bring together the people I care about for seasonal, healthy meals. I love the connections and conversation that are fostered by food and the togetherness of eating.
And another thing I am? A brunch-a-holic. I love the concept in general – sunshine, good friends, plenty of food, and… an excuse to overeat early in the day when there’s still time to nap work it off later. There are dozens of excuses to host a brunch this time of year, Easter of course being the first one that comes to mind. But if you can’t wait for the holiday, or if you don’t happen to celebrate it, just pick any ol’ sunny Sunday morning to whip up a hearty meal, invite some friends over, and pull some chairs out onto the patio. That’s what I do pretty much every chance I get. You see, I live in a tiny cottage apartment that isn’t even big enough for a kitchen table, let alone formal dining. If I have friends over for an evening meal we eat on the couch, a couple of folding chairs and some cushions on the floor. But what I do have is a garden. And a patio. So brunch is pretty grand. I set a formal table outdoors (as formal as an outdoor table might be, anyway), break out my grandmother’s silver, and pop open a bottle of champagne.
And for dessert, always my signature springtime favorite: Meyer lemon clouds with lemon whipped cream and fresh blueberries. They’re light, perfectly sweet and require less than ten ingredients. Brunch just isn’t the same without them.
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine just 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.
Using electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions. Divide mixture among prepared custard cups. Place custard cups in roasting pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water and set aside to cool.
To prepare the whipped cream, combine the whipping cream, sugar, grated lemon peel, and fresh lemon juice in a chilled bowl and beat with an electric mixer until soft peaks form.
Serve each “cloud” warm or chilled, topped with the whipped cream and a handful of fresh blueberries.