Mar 7, 2014
A few weeks ago my produce buying club had a deal on Meyer Lemons–I took this as a sign. You see for a whole year I had been thinking about making Meyer Lemon curd. Yes, this was clearly meant to be!
Meyer Lemon Curd
It started when a couple of my blogging friends (Karis & Abby) made orange curd. They both did healthier versions, but I decided to go full fat. The diet can wait a little longer! I wanted to keep a jar or two for later, so looked for a recipe suitable for canning which I found at Food in Jars (note that these still should be used within a couple months–not that this is hard).
The lemon curd was really quite easy to make. And it you don’t want to can it, you can halve the recipe, or pop it in the freezer. Continue Reading →
Mar 4, 2014
This recipe was a complete afterthought. I woke up this morning to the news that it was National Pancake Day (aka Fat Tuesday) and was taken aback. Right now it looks more like Christmas! But didn’t I say last year that I wasn’t going to miss it again? So I pulled myself together and at the last minute, made Crepes with Lemon Curd and Mascarpone.
Crepes with lemon curd and mascarpone, served
Kathy, from Bakeaway with Me, had just made some fancier crepes and had suggested I try them with my homemade Lemon Curd. In addition, an Internet search on what to do with lemon curd, found just about every second person saying put it inside crepes. So crepes were definitely on my list. Continue Reading →
Mar 1, 2014
This recipe for Artichoke Salad with Pea Pods & Mushrooms came from one of Milwaukee’s old fine dining establishments, the Grenadier Restaurant. Refined and elegant with a British Grenadier marking its entrance, it was a popular dinner destination back in the day–and helped to bring out the young foodie in me.
Artichoke Salad, Served
I still remember my first visit there. Seriously formal, they required ties and suit jackets and had a few on hand for anyone delinquent in this regard. A friend of my father’s was singing in a performance of Carmina Burana and had arranged for some of his friends to have dinner, then attend the show. My mother had a conflict and my father asked if I wanted to go in her place. At 16 years old, I felt intensely special–and of course ate some great food. Continue Reading →
Feb 24, 2014
I just began my second batch of preserved lemons. The first was started right before Thanksgiving, aged a month, then quickly began to disappear.
Homemade Preserved Lemon
Preserved lemons are salty, lemony, flavor bombs that can rev up a bland dish and give it some exotic nuance. According to Wikipedia:
Preserved lemon or lemon pickle is a condiment that is common in Indian and North African cuisine… Diced, quartered, halved, or whole, lemons are pickled in a brine of water, lemon juice, and salt; occasionally spices are included as well.
Continue Reading →