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 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 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.