Mmmm…Lemon Syllabub

It’s kind of a fun word, right? Anne emailed me this recipe last Friday, and I read it on the train and immediately made it when I walked in the door. As it turned out, I had everything with which to whip it up. She was out of cream, and I did the test run.

What exactly IS syllabub, right? Here’s what Wikipedia says:

Syllabub, noun. (also sillabub, sillibub) is a traditional English dessert, popular from the sixteenth to the nineteenth century. It is usually made from rich milk or cream seasoned with sugar and lightly curdled with wine.

Now, I have no idea why the original image is so yellow, as cream and lemon juice (and even the zest of one lemon) yielded a very pale result for me. Anne and I speculate that food coloring may have been involved. But I digress. So, with that…if you’re looking for something super easy to make, that tastes impressive? Make this.

  • 1 cup heavy whipping cream
  • 1/2 cup sugar
  • 1/4 Reisling wine
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • mint leaves for garnish
  • lemon slices for garnish

Using a mixer, whip cream and sugar until fluffy. It should hold peaks and look like whipped cream. Add in wine, lemon juice and zest. Continue to beat on a high speed for about a minute. Place into glasses and leave to chill in the refrigerator for about an hour or more. Garnish with lemon slices and mint.

Accidentally Vegan, Intentionally Delicious.

Sometimes I make organic meat or fish with dinner. Sometimes, I don’t. After an 18 year stint being vegetarian, I still lean that way, as you know. So sometimes, I don’t really remember that I forgot to “make meat”. And that’s ok with us! We try to live by the idea that you shouldn’t take more than you need (this applies to both meat consumption and taking too many papertowels). Does that sound preachy? Not really meant to, but with overfishing, and the practices of most farms…it can be downright scary. Know your sources, I say. And who needs 3 servings of meat a day? Well, it’s not us, we know that much.

Somedays we can’t get enough fish! Other days, we don’t notice we didn’t have any. But sometimes, I make a delicious dinner and realize – hey! I didn’t even add cheese. That kind of feels like a win to me, espescially when it’s so filling and SO GOOD. I love being all flexitarian (I went there!) for reasons like this dinner, right here.

Orange Herbed Salad:


orange segments


Herbs: cilantro, basil and mint

salt and pepper

extra virgin olive oil (or any oil you prefer)

Mix salad ingredients together (in portion sizes needed), and lightly dress if desired. I can tell you I’ve made this salad three times in the last week. I took it for lunch twice with a 1/2 cup of cottage cheese on the side, and it was seriously delicious. I don’t kid about food being good.

My inspiration for this next dish came from Cate, of Cate’s World Kitchen. I know it’s not really the same, but credit where credit is due. And this was my jumping point.

Pesto Quinoa:

3/4 cup of cooked quinoa (you can use any color you prefer)

1/2 head of lacinato kale, cut into thin ribbons

2 cups of mushrooms

For the pesto:

~1.5 cups of basil, loosely packed

juice of 1 lemon

1/4 cup walnuts

salt and pepper

While the quinoa is cooking, sautee the kale and mushrooms until the kale is pliable and the stems are easily chewed (about 10 minutes). In a blender/food processor, combine the pesto ingredients and puree until smooth. Combine quinoa, kale and mushrooms and pesto. That’s about it!