Meyer Lemon-Lime Curd

Serve this classic curd from Gourmet magazine with sliced pound cake or sugar cookies for an easy and elegant dessert!

Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
⅔ cup fresh lime juice
⅓ cup fresh Meyer lemon juice
3 tablespoons freshly grated Meyer lemon zest
2 tablespoons freshly grated lime zest
2 sticks (1 cup) unsalted butter, cut into small pieces

Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juices and the zests and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.

Lemon Bars

Finish off your week of baking with these bright bars!

Ingredients:
For the crust:
1 cup butter, softened
½ cup powdered sugar
¼ teaspoon kosher salt
2 cups all-purpose flour

For the filling:
5 eggs
1½ cups sugar
¾ cup lemon juice (from about 4-5 lemons)
2 tablespoons lemon zest (from about 4-5 lemons)
Pinch kosher salt
½ teaspoon baking powder
¼ cup all-purpose flour

Method:
1. Liberally grease a 9×13 inch baking pan with a little bit of the softened butter. Preheat the oven to 350°.

2. To prepare the crust: In a large mixing bowl or stand mixer, mix the softened butter, powdered sugar and kosher salt on high until well combined. Add the flour and mix on low speed until the dough begins to just stick together and clump up. Press the dough mixture evenly into the bottom of the prepared baking pan with your hands. Bake for 20-25 minutes, or until just starting to brown.

3. Meanwhile, make the topping: In the same mixing bowl, mix together the 5 eggs, sugar, lemon juice, lemon zest, a pinch of kosher salt and baking powder on medium-high speed until well combined and pale in color. Add the flour and mix until smooth.

4. After the crust has baked, remove from the oven and turn the temperature down to 325°. After the crust has cooled in the pan slightly, pour the topping in and bake for 15-20 minutes, or until set. Remove from the oven and allow to cool in the pan for at least 20 minutes. Cut into squares and top with powdered sugar, berries, lemon zest, and/or mint leaves, if desired.

Apple-Pear Galette with Hazelnut Crumb Topping

This rustic fruit tart is fragrant with cinnamon, sugar and toasted hazelnuts.

Ingredients:
1 ball Butter Pie Dough, chilled (see recipe)
2 Gala apples
1 red d’Anjou pear
2 tablespoons sugar
½ teaspoon cinnamon
Hazelnut crumb topping (see below)

Topping:
1 cup toasted hazelnuts, thoroughly cooled
⅔ cup sugar
¾ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon cinnamon
½ cup (1 stick) cold unsalted butter, cut into ¼-inch pieces

Method:
1. To prepare the topping: Place the toasted hazelnuts and sugar in a food processor and pulse until the nuts are well chopped. Add the flour, salt, and cinnamon and pulse again to mix. Remove the lid and scatter the butter over the dry ingredients. Pulse until the mixture resembles medium-fine crumbs. Refrigerate until ready to use.

2. Preheat the oven to 400°. Peel, halve and core the apples and slice into ¼-inch thick pieces. In a bowl, toss the fruit slices with the sugar and cinnamon.

3. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Decoratively arrange the fruit slices over the pastry to within an inch of the edge. Top the fruit with the hazelnut crumb topping and spread out in an even layer (you may have leftover topping). Fold the pastry edge up and over the fruit to create a 1-inch border.

4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and the fruit is tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Good Morning Recipes

Rise and shine—it’s breakfast time! This weekend, cozy up to a brunch-themed box that stars such farmhouse favorites as smoky organic bacon, farm-fresh eggs from our heritage breed hens, and hearty and healthful multigrain bread, plus bubbly prosecco, Dick Taylor drinking chocolate and our housemade crème fraîche. Also accented by French Breakfast radishes, purple sprouting broccoli, sweet Italian peppers, pears, kiwi berries and last of the season heirloom tomatoes, this lineup is sure to help you start your day off right.

Here are a few recipe ideas for the week:

Bacon, Onion & Herb Quiche
Light and bright, with a touch of smokiness courtesy of the bacon, this quiche is bound to be a sure-fire hit.

Baked Eggs with Crème Fraîche & Fresh Herbs
These oeufs en cocotte boast a wonderful balance between the rich crème fraîche and the bright parsley and chives.

Fingerling Potato ‘Homefries’
These creamy, rustic potatoes are flecked with fresh parsley and red pepper flakes for heat.

Bietola Swiss Chard Gratin
Creamy with just a hint of mustard, this rustic gratin makes for a lovely side dish.

Prosecco-Poached Pears
This simple poaching method produces a beautifully-light dessert.

this week's recipes
fresh & foraged

farm & garden notes
hello, may!

workshops & events
new classes!

archives