Meyer lemon mousse with candied lemon peels

This Meyer lemon mousse is the kind of dessert that will make your taste buds come alive – full of delicious tanginess, dreamily aromatic and as light as a cloud. The base for the mousse is a lemony egg custard. It’s the only part of the recipe that demands a bit of work – the rest is easy as pie!

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Candied Meyer lemon peels

February 8, 2014

Candied Meyer lemon peels

When Meyer lemons are in season (November through the end of May), I try to make the most out of them – after all, they’re one of the most ambrosial citrus fruits out there, so it’s well worth making all kinds of dishes with them while you can.

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Plum crisp with cornmeal streusel and Bourbon crème fraîche

This mouthwatering crisp is made with two ingredients the U.S. South is well known for – Bourbon and cornmeal. As it happens, these two ingredients pair incredibly well with ripe plums!

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Blueberry crostata with Tequila
The crostata, a free-form Italian pie shaped entirely by hand, is incredibly well suited to summer fruits. Today I chose blueberries as the filling for this superb crostata.

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Banana bread with brazil nuts and dark chocolate swirls

I grew up with banana plants growing in the backyard. So to me, bananas are not the year-round fruits that you find in just about every market in the world, but fruits you waited until just ripe to pick off the plant. And when they were ready, you ended up with loads of them.

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