![]() ![]() Shaken and being enjoyed in a very cold martini glass. Maybe my lemons need to take a lesson from the mint, and head outside a little earlier. I even plucked the season’s first mint leaves from my garden. Berries? Got those in droves thanks to yesterday’s Costco power shopping trip. Powdered sugar? All over my pants and thus check. Double bonus points for ingredients that lurk in the shadows. Instead of leaving the puckery-sweet lemon curd all alone in my almond crust, I headed for the fridge to scout about for cream cheese and discovered Mascarpone. The recipe calls for almond meal and regular flour, for a bit of an almond flavor. The crust is based on a recipe from Sweet Paul’s new cookbook Eat and Make, a cookbook I’m totally digging into. And thus, sugar and plucked lemons and lemon curd it was. I’d rather get my pants dirty with lemon and sugar instead of wintered, lemon-ed soil. That is until I had thoughts of lugging those two lemon trees outside and getting my pants dirty. I’ve bought it before at Trader Joes, but I’ve never made it myself. I’ve been thinking about Becky’s lemon curd ever since I saw it come up in my RSS feed a few months back. I hope this lemon curd will curb his martini with a twist of his home grown lemon craving. Because I know that’s been his plot all winter long. Gone before he had a chance to strip a zest or four for a super cold, shaken martini with a twist. In fact, he’s going to be a little on the grumpola side when he comes home and sees our two little lemons…GONE. I mean, they’d only been percolating for 3 months. Meyer.īut then, instead of lugging my two lemon trees with two lonely lemons outdoors, I started scheming about plucking those little suckers off their branches and, GASP, cooking with them. What? And leave their personal furnace vent and sunny west side disposition? Or would that be west side exposure? Just so long as it’s the good side of the west side we have a deal. Gosh, that makes me almost want to come back one day as a lemon tree. Like swallows heading back to Capistrano, is it time for my two little lemons that bloomed over the winter to face the outdoor elements? So there I was with hands on hips, staring these little bushes down as I pondered whether it was time yet to subject them to the harsh reality of the wild outdoors where they belong. My little Meyer lemon bushes have been wintering indoors like retired Upper East siders who call the southern beaches of Boca Raton their snowbirding home. But then…this happened: Berry Tart With Lemon Curd Mascarpone. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. Or rather a twist on quinoa salad of a favorite ethnic variety. This easy to make berry tart features a tender base of almond crust filled with a luscious whipped lemon curd mascarpone filling and topped with fresh strawberries and mint. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |