Skip to content

Snow Peak Eats: Little Gems with Lemon Cream

Written by: Savanna Frimoth

March 22nd , 2021

 

Making and sharing delicious meals have always been part of every Snow Peak gathering. This year, we’re excited to introduce our new Snow Peak Eats series, a collection of menus centered on seasonal flavors and ingredients. Our Spring Menu features two recipes from 6 Seasons: A New Way with Vegetables by Joshua McFadden, Chef and Chief Creative Officer at Submarine Hospitality. The cookbook approaches meals from a hyper-seasonal perspective, encouraging the use of local vegetables. 

For the first course on the menu, enjoy the Little Gems with Lemon Cream, Spring Onions and Mint. Find all the ingredients, instructions and required gear and utensils below. Next, move on to the entree: Pasta Carbonara with English Peas

Little Gems with Lemon Cream, Spring Onions, and Mint 

Ingredients:

4 small heads or two large heads of Little Gem Lettuce with the cores cut out 
1 bunch of scallions or spring onions, trimmed (including a ½ inch sliced off the top) and sliced very thin at an angle, then soaked in ice water for 20 minutes 
½ bunch of radishes, with the tops chopped off. Soak in ice water for 20 minutes.  
A handful of fresh mint leaves  
½ cup of lemon cream (see separate instructions below) 
¼ cup of dried breadcrumbs 
Salt and pepper to taste  
2 tablespoons of roasted sunflower seeds 

Gear:

Party Plate 
Earthen Zen Bowl Set 
Cutting Board Set L 
Titanium Fork 

Instructions:

Put lettuce, onions, radishes and mint in a large bowl. Add the lemon cream and toss well. Then add salt and ample amounts of pepper. Toss again, then top with the breadcrumbs and roasted sunflower seeds. Serve in the Earthen Zen Shallow Plate (part of the set).  

Lemon Cream Ingredients & Instructions:

4 garlic cloves, smashed and peeled 
½ cup of heavy cream 
Kosher salt and finely ground black pepper 
½ teaspoon of lemon zest 
2 tablespoons of fresh lemon juice 
2 tablespoons of extra virgin olive oil 

Place the garlic and cream in a bowl and infuse them in the refrigerator for two hours. After, remove the garlic chunks from the cream. Add salt, pepper, and lemon zest. Begin whipping the cream until it becomes light and airy, then add the lemon juice and olive oil. Continue whipping until it has a creamy texture. Finish it off with additional salt and pepper to taste.  

To advance your cooking skills and add more delicious meals to your weekly repertoire, purchase McFadden's cookbook for yourself at our Portland Flagship. Learn more about the benefits of local ingredients by reading our conversation with Chef Alex Kim of Snow Peak's forthcoming restaurant, Takibi.