I am very lucky that my sister has a giant Meyer lemon tree. There was no shortage of fragrant, juicy lemons while creating this recipe. You can use Eureka lemons but because they’re more tart, I’d increase the sugar to 2/3 cup. This tart has three components: sablee crust, lemon curd filling and lightly sweetened whipped cream. Pretty classic and simple. Okay, I made the top look a little fancy because I got a new piping tip, but other than that, this is my take on the classic lemon curd tart.
The secret for this simple cake is the cream cheese IN the batter that makes it stay super moist, even when I had to bake the cake on the longer side, about 85 min. I used my Emile Henry loaf pan which could barely contain the batter and it was on the verge of over-flowing. Thankfully, no baking fail.
Isn’t she a beauty? When I was in Charleston I ate my fair share of biscuits, oysters and fried chicken but the trip wasn’t complete without cake, more specifically The Ultimate Coconut Cake from Peninsula Grill.
Dumpling making is the perfect weekend activity. Grab a friend, set up an assembly line and put on your favorite music. I enlisted my mom to help. She made Chinese food while I was growing up, so naturally, she had some thoughts about what should go in the filling. She helped with the seasoning and I added all the stuff (Lots of green onions! Mushrooms!). The resulting recipe is a hybrid of our experimentation.
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It isn’t the holidays without a spice cookie. Gingerbread is probably the most common one, but I reserve that for constructing houses. I like the more cinnamon-y flavor profile of speculoos cookies. Every year, I turn to my baking bible, the Bouchon Bakery Cookbook, for the recipe. I added a little ginger and cloves for a bit more punch. For the cut-outs, I was inspired by adorable round reindeer faces found on Pinterest, but I decided to go with a rectangle to resemble their slender frame.
My favorite part about making these cookies is decorating! I was snacking on chocolate from my friends at Kellermanni Chocolate (dark milk is my favorite) and broke off a few chunks from to use for the reindeer’s facial features. To finish, I used red candies for the signature Rudolph nose.
