Rhubarb Curd Tartlets with Whipped Mascarpone and Berries

Rhubarb Curd Tartlets with Mascarpone Cream and Berries

So you’ve made a batch of delicious Rhubarb-Lemon Curd. Well done, sir or lady! Now I suppose you want to know what you can do with it (other than devour it slathered on toast or Pound Cake, or, let’s be honest, from a spoon straight out of the jar). [Matt says: “What’s wrong with that?” Actually, he has a spoonful of rhubarb curd in his mouth at this very moment, so it’s more like “Mwro rong wiwa?”]

These are all perfectly respectable options but if you really want to step it up a notch, you could use it as a filling in a tiny little tart, slather it with whipped vanilla-flecked mascarpone cream and top it with beautiful, local, peak-season berries.

To me, these beauties just scream “Summer!” as well as “July 4th!” and also, “Eat me quick, before anyone knows you made me!” (also, “Our deep orange egg yolks turned the curd into an unfortunate beige hue, so whipped cream and berries are a perfect and delicious disguise”). Very long-winded tarts, these.

Rhubarb Curd Tartlets with Whipped Mascarpone and Berries

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Rhubarb-Lemon Curd

Creamy pudding-like rhubarb lemon curd makes a great filling for desserts or as a sweet spread on toast. Believe us, it’s a lot tastier than it looks!

Rhubarb Lemon Curd
Only 5 ingredients needed! (We thought we would be doing this chalk writing thing way more than we did.)

Rhubarb! Rhubarb!

Oh hello, I didn’t see you there.  Sorry, I was just recording some crowd noises. Now, where was I? Oh, yes, rhubarb. Lovely vegetable, er, fruit, er, whatever it is (it’s a vegetable).

We’re not yet growing rhubarb ourselves, but enough of our local farms seem to be doing so now that it’s relatively cheap and abundant. When we lived in the city, buying rhubarb always seemed to be an “either/or” proposition: we could either buy rhubarb, or we could pay our rent. We really had to have a plan for it ahead of time. That’s not the case now, and we’ll gladly buy it when it looks good, and then figure out what to do with it afterwards.

Our first batch this summer went into a crumble (eaten too fast to blog). The next batch became cocktails. Now we’re on to batch number three. We’ve already got a great recipe for lemony lemon curd, and one day Emily walked into the kitchen, eyed the pile of rhubarb, and said, “What do you think of making rhubarb lemon curd? Is that even a thing?”

It sounded pretty good, and with a little research we discovered that yes, it was a thing, but the various recipes floating around the internet seemed deficient in one way or another. Many were extremely complicated, requiring a double-boiler and an excessive number of steps. Others were insufficiently rhubarby, and if there’s one thing I require from a rhubarb recipe, it’s that it at least has the decency to taste of rhubarb. So we decided to nerd-up our own version  (translation: simplify and improve flavor).

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Spinach, Cheddar and Egg Breakfast Tarts

Spinach, Cheddar and Egg Breakfast Tarts

Baked Egg Breakfast Tarts: Buttery, puff pastry tarts filled with everything we love at brunch; creamy spinach, bacon, cheddar cheese and eggs. This is a real breakfast special. 

Well, I don’t know about you but so far my spring has been…less than stellar. Not to bore you with the details but I’ve been pretty much out of commission for the last few weeks with shingles. If you’ve ever had them, you know that the majority of your day is spent sitting stock-still so absolutely nothing touches you (when what you really want to do is raise your fists up to the sky and scream “Why God, why!” at the top of your lungs). I’ll just say that if, next time (please, please let there not be a next time), I’m given a choice between wearing a helmet of bees and having shingles again, I’m going with the bees.

This is my long-winded explanation for the lack of posts recently, because honestly, cooking and photographing were just not happening around the ol’ Clifton place of late.

But the weather has turned warm and I’m not writhing in pain anymore so, for my triumphant come-back, I wanted to post something really special.

The idea for some kind of spinach-y, cheese-y and egg-y tart or pie had been kicking around my noodle for awhile and over the weekend I realized we had all the ingredients I thought would work on hand so I decided to give it a whirl.

I’m calling it a “breakfast tart” because of the bacon and egg components but we had them for dinner (and then for lunch the next day) and they were perfect. They’re really easy to make and would be great for a brunch party. You could easily customize them for the crowd (no bacon on one, mushrooms on another, etc).

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Spring Salad with Eggs

Spring Salad with Eggs

When it comes to things like fashion*, I’ve never been accused of being too colorful. As a born and raised New Yorker, my idea of wearing a rainbow consists of black, dark gray, heather gray, and maybe, if I’m feeling particularly spring-like, medium gray.

(*One exception: hair color. I’ve pretty much done them all, including green, blue, pink and many, many iterations of reds, blondes and blacks).

Somehow though, nothing makes me happier than a big, bold, colorful salad. It’s so satisfying to see nature’s bounty, all tossed together in a pleasingly chaotic array of hues.

While it’s still kind of slim-pickings at the a farmer’s market, we did manage to find some lovely red and yellow cherry tomatoes. Combined with avocado, hard boiled eggs, and best of all,  Quick-Pickled Red Onions and Sweet & Sour Pickled Radishes, this salad is as pretty as it is delicious. 

Spring Salad with Eggs

The nice thing is, if you’ve gone to the (minimal) trouble of making the pickles, you can use some of the seasoned vinegar to make a delicious, simple vinaigrette.

Nerd Tips:

  • Don’t over-cook the eggs! That will prevent the gross sulphur green ring around the yolk.
  • If you use bacon, you can also make a warm bacon-vinaigrette. Yum.
  • Want more protein? Add beans (I love cannellini beans best)
  • Like lots of crunch? Add 2 tablespoons toasted walnuts (or pecans, hazelnuts or even peanuts).

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Seriously Lemony Lemon Bars

Seriously Lemony Lemon Bars

Would you like some bright tart lemon bars? Yes, I know we’re smack-dab in the middle of Fall and everybody’s hugging their sweaters, walking through crunching leaves and imbibing in pumpkin-spiced everything but this is exactly when I crave bright lemony flavors the most. Don’t get me wrong, I love fall. Halloween is my birthday, for chrissakes, but there’s only so much pumpkin, butternut squash and apple a girl can handle before she starts craving citrus.

As you can probably tell, I really like lemon. And when I eat something that claims to be “lemon”, I want to taste actual tartness, not just sugar that a lemon once sat next to in a grocery aisle. So to these lemon bars (or lemon squares, depending how you slice them).

Seriously Lemony Lemon Bars

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