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Delightfully Light and Full of Lemons

Lemon Cloud Tart with Rhubarb Compote Photo: Ngoc Minh Ngo for Bon Appetit

Lemon Cloud Tart with Rhubarb Compote

When spring arrives, lemons are on my mind.  The fresh, citrus flavor is used in cooking, baking, for it’s juice, for it’s zest and fragrance. This sour fruit is for far more than lemonade.

Lemon Cloud Tart with Rhubarb Compote by Bon Appetit.  Lemon Curd folded in to whipped Creme Fraiche, is a treat beyond treats.  This recipe is a bit involved, with a saving grace of being able to create in steps if necessary.  The curd can be made two days ahead, chilled and the delicious hazelnut crust, one day ahead, kept at room temp.  Full recipe here.

Ricotta Crostini with Black Olives, Lemon Zest & Mint Photo:   André Baranowski for Saveur

Ricotta Crostini with Black Olives, Lemon Zest and Mint

Ricotta Crostini with Black Olives, Lemon Zest and Mint by Saveur Magazine.   A delicious snack any time of day.  Grab a bottle of wine, heat up the grill and take a few minutes to stop and enjoy a fabulous culinary treat.  It’s quick and serves 4 – 6.  Shopping list;  loaf of ciabatta, olive oil, garlic, ricotta cheese, oil cured black olives and mint.  Full recipe here

Limoncello

Limoncello

Limoncello by Sunday at the Giacometti’s.  My friend Barbara Cioffi Giacometti has a delicious recipe that just keeps drawing me in.  If you have stopped by often, you have seen this fabulous recipe by Barbara in my Celebrating Italy week.  Follow the link for the recipe here.

About Basil & Salt Magazine (781 Articles)
Basil & Salt Magazine is filled with recipes, cocktails, wine, beer and travel recommendations, focusing on the enjoyment of the gourmet lifestyle. Our first issue will print and be distributed in September of this year. ~Please join us and poke the 'subscribe' button on the menu to receive exclusive content found only on our printed pages.

2 Comments on Delightfully Light and Full of Lemons

  1. Yep..it’s time for limoncello….

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