I teased you yesterday talking about lemon cheesecake. But, in all fairness, I said I had to do a few things before I could really give you a recipe. And, here we go.
It pools on top of the creamy cheesecake and drips down the sides when you cut into it. It’s swirled into the cheesecake batter for a tart and tangy flavor burst. In essence, it makes this cake. Well, really it does, since it wouldn’t be lemon cheesecake without it. Continue reading →
One of the best things about spring is seeing new fruits and vegetables appear in the grocery store. In April, strawberries go on sale, and a unique vegetable appears among the greens: rhubarb.
I’ve always been intrigued by rhubarb, but I’ve never cooked with it — and I never actually ate it until last year in London. On the run, I grabbed a cute little dessert at a convenience store: a rhubarb-apple custard crumble. Rhubarb/apple compote was covered with rich vanilla custard and a crunchy topping, and it was a total revelation. I think I ate one every day.
As soon as I saw rhubarb in the grocery store this week, I wanted to see if I could recreate that traditional English dessert. Continue reading →