• Orange Curd with Berries

    It's spring! Time for evening walks with the dog, planting new things, fresh produce at the farmer's market and trying new recipes. I have made lemon curd before but somehow ended up with several oranges and decided to give orange curd a try. It was very good! The orange juice made it sweet and tangy while the lemon juice gave it a touch of tartness. I topped it with fresh blueberries, strawberries and graham cracker crumbs for some crunch. This curd is a light and refreshing treat, perfect for spring!


                1/2 cup sugar

                1/2 cup fresh orange juice

                1/4 cup fresh lemon juice

                1/8 teaspoon salt

                6 large egg yolks

                3 tablespoons butter, cut into small pieces

                2 teaspoons grated orange zest

                1 1/2 cups blueberries

                1 1/2 cups strawberries

                8 teaspoons graham cracker crumbs

    Combine the sugar, orange juice, lemon juice, salt and egg yolks in a small, heavy saucepan over medium heat. Heat to 180° or until thick (about 6 minutes), stirring constantly with a whisk then remove from heat. Add butter and zest, stirring until butter melts. Place the curd in a medium bowl. Cover surface of curd with plastic wrap, and chill completely. Spoon 2 tablespoons curd into small cups. Top each serving with 1 1/2 tablespoons blueberries and 1 1/2 tablespoons strawberries. Repeat layers of curd and berries. Top with graham cracker crumbs.

    Curds are easy to make but take patience. You want to constantly stir the mixture while it's on the heat so the eggs don't scramble and let it thicken to desirable thickness before removing it from heat. And yes, chill completely! It will taste better. Add any fresh berries you have on hand and add some crunch (graham cracker crumbs, nuts, granola, gingersnaps). Enjoy!

  • Tabbouleh

    It has been a while since I posted a recipe. January has been a busy month! I got married and am training for a half-marathon that is now less than 3 weeks away. When I'm running more I need foods that will give my body energy. Carbs are a good thing. Tabbouleh is a good thing. It's a super simple and tasty salad made from bulgur wheat. Bulgur is a whole grain that is high in fiber. Add some cucumber, tomatoes, herbs and you have a perfect side dish. 


    1 cup bulgur wheat

    1 1/2 cups boiling water

    1/4 cup freshly squeezed lemon juice

    3 tbsp olive oil

    1/2 cup chopped scallions

    1 cup diced tomatoes

    1 cup diced cucumber

    1/2 chopped parsley

    1 tsp salt

    1 tsp black pepper

    Place bulgur is large bowl. Pour boiling water over and let stand for 35 minutes. Meanwhile, whisk lemon juice, olive oil, salt and pepper. Once the bulgur has absorbed that water add tomatoes, cucumber, scallions, parsley and mix. Stir in lemon juice/olive oil. Season tabbouleh with salt and pepper to taste. Serve at room temperature or chill for 2 hours. The flavor will improve as mixture sits.

    This is a light refreshing salad that is hearty enough to give you the energy you need. It's great to make ahead too. Saves time and gets tastier!

  • Lemon Cookies

    I think these are the first lemon cookies I've ever made. I wanted to bake something a little different than the cookies I normally make. These turned out pretty good! My family received them as Christmas gifts. Hopefully they enjoyed them. The recipe was simple and the cookies were light and puffy. I formed the cookies, rolled them in powdered sugar then baked them. This made the tops sweet and crunchy, which I liked. The tartness of the lemon balanced out the sweetness so they weren't too sweet. These cookies were the perfect little lemony bites.


    2 cups flour

    1½ tsp baking powder

    ½ tsp salt

    1 cup granulated sugar

    3 tsp lemon zest

    ½ cup unsalted butter, at room temperature

    2 eggs, at room temperature

    ¼ cup fresh squeezed lemon juice

    ½ tsp vanilla extract

    ½ cup powdered sugar  

    -Combine flour, baking powder, and salt in a bowl. Set aside. 

    -With a hand mixer, cream the butter and sugar together until light and fluffy.

    -Add the eggs, one at a time, mix until smooth.

    -Add the lemon juice and vanilla extract, and mix until smooth.

    -Add the flour mixture and mix until the dough just comes together.
 Chill the dough for 30 minutes       before continuing.

    -Preheat the oven to 350 F.
 Roll dough into 1 inch balls, then roll in powdered sugar until well            coated. Arrange 2 inches apart on a baking sheet.

    -Bake for 10-12 minutes. 

    Makes 20-24 cookies. You can find the original recipe here. I doubled the recipe since I was making them for several people. There were a few extra leftover so I treated myself!