Monday, June 28, 2010
I really wanted to eat two -- or more!-- but this was my first stop after the airport. In anticipation of many more great meals and never empty wine glasses over the next few days, I abstained. And really, one was enough. More would have just been.... More.
Remember last summer when I made cannelle? All of a sudden I've found myself with lots of free time. Should I do it again?
Tuesday, June 01, 2010
In addition to lemon juice in fresh vinaigrette and lemon juice squeezed into mint tea and topped with lots of honey to ease an aching throat, I've been making (and eating) a lot of lemon curd.
Lemon curd wasn't something I made or thought much about. A few summers ago I made a batch to slide across round yellow cakes that were topped with blueberries and served at a friend's bridal shower. It was easy, and good, and I always thought I'd make it again.
But I didn't. Maybe because unlike the Brits, I don't love lemon curd on toast or scones. I think its pretty perfect eaten alone, spoonful by guilty spoonful, or in a pie, or tart, or cake, or something equally decadent. Perhaps spooned over a pile of berries, if I was feeling more pious? But I am hardly ever feeling that pious, so I hardly ever made lemon curd.
Until this spring. The availability of lemons and the ease of making it lead to an intoxicating combination. I could easily sneak into the kitchen, and a few minutes later have a jar of bright yellow curd cooling in the fridge. It never lasted more than a day or two, maybe three if I was distracted by something different.
I found David Lebovitz's recipe amazingly easy. There are all sorts of lemon curd recipes that call for double boilers and the like. David's doesn't. I love it for this simplicity, and because it works, producing tart-sweet, curstardy curd perfect for eating on sunny San Francisco afternoons, when getting outdoors just isn't an option.
Lemon curd, my perfect book writing escape.