Every year I try to make something really special with the first spring violets. For the last few years I have attempted to make a violet curd but it always failed, losing its amethyst color and turning gray when I heated it. And since there are a limited number of violets in my yard/neighborhood, I really only get one shot at it a year!
Continue reading “Violet Lemon Curd”
Click here for directions on making the chocolate maple leaves. I’ll be circling back with baking directions soon!
Continue reading “Maple Apple Cake with White Chocolate Leaves”
I love the vibrant flavor and tartness of strawberry and rhubarb. A strawberry rhubarb pie is one of the best things about spring. That and the end of another soul-crushing Chicago winter of course. I wanted to see if I could pack all that spring flavor into a tart resembling a lemon meringue pie, using rhubarb as the filling and adding strawberries to the classic Italian meringue topping. This Strawberry Rhubarb Tart does it all. It’s bursting with juicy flavor, rich and tart, and topped with pillowy swirls of strawberry meringue. Continue reading “Strawberry Rhubarb Tart”
