Here is something bright and cheerful to lighten up your Monday morning. Over the weekend, I made these Mini-Meyer Lemon Curd Tartlets for dessert. Very tart, very lemony and surprisingly bright in color (presumably from the very yellow egg yolks — maybe the chickens were eating marigolds!), these are actually very easy to make. In a pinch, you can also substitute store bought curd or other fruit jams to pull something together in a hurry. They were delicious!
It’s Wild Garlic (aka Ramps, aka Ransom, aka deliciousness to forage) season, and while I found some “fresh” (ok, fresh at the farmer’s market this time; I haven’t had my usual opportunities to walk in the woods), I also made quite a bit of pesto last year already that I then froze to use this year. I love ramps (German: Bärlauch) and because it has such as short season, it feels like a treat to manage to have made this bread. Great for dipping in some good olive oil and salt, it also made a mighty fine panini last night.
Don’t have Wild Garlic pesto? This recipe will work best as well with basil and garlic pesto or garlic scape pesto.
I often make granola for myself, though I don’t post the recipe, because it is mostly the same — swap out the nuts, swap out the dried fruit, but there is usually maple syrup and of course oats and sunflower seeds. This time I made Maple Pecan and Cranberry Granola. not too sweet, a little tart and definitely delicious. I mostly eat my granola with yogurt (blatant product endorsement: Cabot Whole Milk Vanilla Greek Yogurt is excellent), but would also be great with milk for breakfast or ice cream for dessert.
Yum yum.
Haven’t been baking as much since Easter, and had company so what I was baking was more old-standbys. It’s remarkably hard to do recipe testing, writing and photography with a houseful of guests. That said, I’m back. With so many crab apple and cherry trees in blossom, I got to thinking … well, about crab apples and cherries, so I made these Cherry Almond Oatmeal Crumble Bars. A little tart, a little sweet, a little nutty and overall delicious.
Happy Easter! Just popping in to say Hi, and happy days for those who celebrate and to show off my Osterkranz, which is a sweet, challah-like bread that is perfect for Easter Brunch and coffee time. Hefezopf/kranz (braid/wreath) always remind me of my Oma and Opa…. and he would have been proud at how this one turned out. A little sweet, a little vanilla-y and surprisingly light. This one is sourdough, but if you search on the CSPS site, there is a yeast-based version as well.