Lemon curd is a delicious sweet, tart condiment that’s really easy to make with just a few ingredients. You’ll never use store-bought curd again!
This is a repost from a few years back, but we make this curd all the time, and in fact just cooked up a double-batch. We make this for friends, and now some of those friends have started making it for their friends, so our lemon curd is now all over Beacon! Read on for our original inspiration…
Sometimes we want to start the day with an omelette: maybe cook up some chopped leafy greens, sauté a few mushrooms until they’re golden, throw in a handful of cheese, and enclose the whole thing in an egg jacket. And sometimes, we want to flip the whole concept inside out and bake the eggs right on top of the other ingredients, because, you know, we’re mavericks like that.
It does take a little longer than the omelette method, and it requires turning on the oven. But really, since we’re fully cooking the greens and mushrooms either way, it’s the difference between a couple of minutes standing at the range and 20 minutes of unattended baking. You can also cook the creamed greens ahead, and bake the eggs when you’re ready for eat.
Real, homemade Swedish meatballs in a rich, cream gravy is as cozy as dinner gets. Serve it with boiled potatoes, lingonberry preserves and cucumber salad.
The flavors of French onion soup transported into a hearty, cheesy strata. The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.
Lemon Sesame Seed Pound Cake! An unconventional combination which really works. Buttermilk keeps the cake tender, and lemon in the cake, syrup and glaze gives it a triple lemon tang.
A stellar, top notch brunch doesn’t need to take hours to prepare. These Tartines (toasts) with Herb Cream Cheese and Smoked Salmon and Salmon Roe take only 15 minutes!