Meyer Lemon Pots de Creme

meyer lemon pots de creme

Speaking of ingredients we’ve never cooked with before, I managed to get my hands on some Meyer lemons. I’d heard so much about their delicate flavor, their lack of pucker-inducing sourness, their almost sweet aftertaste.  I scoured the internet for the best recipe to make use of my precious lemons. And I found this one, for pots de creme.  French for “pots of cream.” I know, I should be a professional translator. Essentially, they’re little custard cups, made mostly with eggs and cream. You have to bake them in a water bath. See my notes towards the bottom of the post for tips about that.

Anyway, I was really excited about this recipe. And the little custards came out yummy. But it appears I’ve come to expect that pucker from lemony desserts. I actually missed it. These seemed kind of mild. Sure, they were creamy and sweet (but not too sweet) with just a hint of lemon. But I found myself wishing lemon was more of a star and less of an aftertaste. I’m not sure if I just didn’t use the right recipe to highlight the Meyer lemons or if I’m just a sucker for regular, super sour Eureka lemons.

So I recommend this recipe for people who like milder lemon flavor or creamy custards. I probably won’t make it again. I prefer lemon tarts or bars with a nice zip to the them. But I wouldn’t turn it down if somebody offered it to me, so it’s not like it’s bad. It’s just not for me.

Read the recipe and the rest of the post here…


How to Make Butter from Scratch

butter from scratch

See that dreamy yellow stuff up there? Well, it’s butter! And I made that! It didn’t even occur to me that I could make it myself, but it’s actually pretty simple. The only ingredient is cream. Unless you salt your butter, in which case, you also need salt.

The difference between fresh, homemade butter and store-bought is amazing. This stuff just tastes fresh and buttery! I don’t know how else to describe it. Of course, any butter is good butter, but homemade is the best butter.

A note about cream: you don’t want to use ultra-pasteurized, which is heated to a higher temperature than “regular” pasteurized cream to get rid of harmful bacteria. It tends to have a more chemical and cooked flavor and it’s harder to whip up. I used an organic, pasteurized cream from Whole Foods. They also had raw milk (not pasteurized) from grass-fed cows, but a quart was $14! I wasn’t ready to pay that kind of money, but I would love to try it some day. There’s a great article at Chow comparing flavors of different kinds of milk if you want to learn more.

Anyway, butter is made by beating cream until it separates. You need either a hand mixer or a stand mixer with a whisk attachment. If you are going to salt it, try about 1/3 to 1/2 teaspoon per half pound of butter. I like to keep mine unsalted. Read the rest of the post for a step-by-step photo tutorial on how to make butter from scratch.

Update: Welcome everyone coming from the Tasty Kitchen Blog! I encourage you to subscribe to my RSS feed or view my Tasty Kitchen profile and add me as a friend.

Let us know in the comments below if you have any success making your own butter!

Read the recipe and rest of the post here…

Fancy Tiramisu

Tiramisu close up

Hi everyone! Welcome to my blog and my first recipe. Tiramisu is one of my favorite desserts and I’m always looking for a different way to make it. This is a great recipe for entertaining because in about half an hour, you’ve prepared 6 fancy-looking desserts for a party!

Read the recipe and the rest of the post here…