Happy Two Days After Valentine’s Day! I hope you celebrated in style, which is more than we did. I typed most of this post on Valentine’s night, while Brandon worked at Delancey, slinging pizzas for all the lovers. I did, however, rally to bake a banana bread. Nothing says, I love you (or, You married your grandmother), like a banana bread on Valentine’s Day.
This is not a post about banana bread, just to clarify.
This is a post about lime curd. Not lemon curd, but lime: "the superlative citrus," as our friend Niah, who is also the bar manager of Essex, likes to say. And if it seems like I only post sweets and baked goods anymore, I know, I know, you’re right. I’m sure it’ll pass.
This particular lime curd comes from a cookbook of my mother’s, Gourmet’s America, published in 1994 - a year that, I should admit, just for the sake of completeness, I spent mostly driving mopily around Oklahoma City, newly won driver’s license in my wallet, listening to Nine Inch Nails’s The Downward Spiral and having a lot of feelings for Trent Reznor. Meanwhile, back at home, my mother was doing something of more lasting import, which is to say: while combing the bookshelf in the kitchen, pulling together ideas for a party, she found this recipe for lime curd. The idea was to serve the curd next to a pile of sugar cookies, and then your guests could "frost" their own cookies. She tried it. I remember ducking through the living room at some point during the party, noticing the stack of cookies and beside it a bowl of curd, creamy yellow with shards of green zest. I grabbed a cookie on the way up to my room, smeared it with as much lime curd as I could fit onto the edge of a knife, and wished, for the rest of the night, that I had taken two.
via:http://orangette.blogspot.in/2014/02/always-to-acclaim.html
This is not a post about banana bread, just to clarify.
This is a post about lime curd. Not lemon curd, but lime: "the superlative citrus," as our friend Niah, who is also the bar manager of Essex, likes to say. And if it seems like I only post sweets and baked goods anymore, I know, I know, you’re right. I’m sure it’ll pass.
This particular lime curd comes from a cookbook of my mother’s, Gourmet’s America, published in 1994 - a year that, I should admit, just for the sake of completeness, I spent mostly driving mopily around Oklahoma City, newly won driver’s license in my wallet, listening to Nine Inch Nails’s The Downward Spiral and having a lot of feelings for Trent Reznor. Meanwhile, back at home, my mother was doing something of more lasting import, which is to say: while combing the bookshelf in the kitchen, pulling together ideas for a party, she found this recipe for lime curd. The idea was to serve the curd next to a pile of sugar cookies, and then your guests could "frost" their own cookies. She tried it. I remember ducking through the living room at some point during the party, noticing the stack of cookies and beside it a bowl of curd, creamy yellow with shards of green zest. I grabbed a cookie on the way up to my room, smeared it with as much lime curd as I could fit onto the edge of a knife, and wished, for the rest of the night, that I had taken two.
via:http://orangette.blogspot.in/2014/02/always-to-acclaim.html
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