I’m still on a little bit of my meyer lemon kick, which I am finding the last of them in the shops for the season. Over Easter Weekend, I made this lovely little Meyer Lemon and Pistachios Tart. It almost looks like the pistachios are covered in a light dusting of snow, which would be appropriate for Spring in New England.
While I am throwing M&Ms into treats, I thought I would make some “Don’t Call it Chex” Snack Mix. It is Chex Mix though. But yummier, imo, than your standard stuff. The honey and Worcestershire sauce give it a nice tangy sweetness. The almonds and peanut M&Ms a nutty crunch. Great for nibbling. Obviously I used the springtime / Easter M&Ms, given the season, but go for the regular colors the rest of the year.
I rarely make things that are artificially colored. I just generally don’t like the way that they taste — not to mention how they often look — but every once in a while there are exceptions. Case in point: these Mini-M&M Brownie Bites, all dressed up in Spring and Easter colors. While yes, there is an overload of pastel here, it is the exception in my baking. The brownies are my “from scratch” recipe — no box here — and I painstakingly divided the colors from the mini-M&M packages. Yes, I am insane! 🙂
Sunshine in jars! Every year, I fall in love with Meyer Lemons all over again. They are beautifully sweet yet tart, a little bitter, and oh so juicy. Because they are mostly only available in these parts in winter, I try to make them last as long as possible with jams and jellies, curds and sugars. So here we have two of those things: jam and curd. Very delicious for breakfast or tea, add a bit of curd to yogurt or even a vinaigrette. Delicious.