My need to bake has finally returned and last night manifested itself into a smorgasbord of deliciousness with not just one, but two complimentary creations.
Pomelo-Lemon Curd and (my favorite) Scones!
little miss muppet sat on a tuffet eating her curds and whey
It all started when I happened upon the most gorgeous pomelos and grapefruit at the Farmer’s Market this weekend (flowers – remember?!) and just couldn’t resist buying them even though I had no freaking clue what I was going
to do with them, although the thought of a grapefruit/avocado salad totally made my mouth tingle.
Then my lovely friend Krista posted on Instagram pictures of her Grapefruit curd and of course I just had to get the recipe, so she looped in the delightful Sarah who shared that she got the recipe from none other then Smitten Kitchen, which, as you all should know by now is my favorite cooking blog
in the whole entire world.
This is the original recipe – I went ahead and combined the juice (and zest) of one gigantic pomelo and one fairly substantial lemon and used 1/2 cup of that juice mixture (and all of the zest from both!) in the recipe.
Pretty effing delicious. Should I make this again I’ll probably use a litttttttttttle less sugar since pomelos are so naturally sweet.
Then I baked these little suckers, also from Smitten Kitchen minus currants (didn’t think they’d compliment the curd so much) and substituting 2% milk, then piled on my ooey gooey mess for a tangytartysweetkickintheface of flavor.
Baking is a dream. Simply the best. Sometimes I just need to get my hands covered in flour and butter and gooey messy. So, when I came across Deb’s (Deb = Smitten Kitchen) recipe for Whole Wheat Raspberry Ricotta Scones, I knew someone’s hands would soon be getting dirty.
image courtesy of smitten kitchen
And dirty these hands got. Ricotta, butter, raspberries, a bit o milk (I substituted lowfat milk for cream and the store only had part skim ricotta) meant sticky ooey gooey which is just what this little monster needed.
Mine didn’t turn out quite as fluffy as Deb’s – I think the butter wasn’t cold enough and I mushed it around in my hands too long, but man are they delicious. A little bit of butter and a little bit of jam and oh em gee.
I also have to mention I made one of my favorite dinners in the whole world tonight – Shakshuka.
And I also roasted asparagus according to Ina Garten’s recipe. I love everything Barefoot! And everything asparagus. Asparagus is the best.
Whenever I make Deb’s Tomato Sauce with Onions and Butter, the best and easiest homemade tomato sauce in the world, I save a bit of sauce for Shakshuka. It’s so easy. Seriously.
shakshuka image also from smitten kitchen
i devoured mine so fast i couldn’t photograph it
what?! i said it’s my favorite!!!
Sautee some spinach, throw on half a cup of your leftover sauce, simmer and crack an egg on top. Poach the egg in tomato sauce, and then serve everything atop toasted baguette with freshly cracked pepper and some shmancy salt.