Nathalie Dupree’s Lemon and Berry Tart
This crust is flaky and tender and browns beautifully. The dough is most easily made in a food processor or mixer, but can also be made by hand. The only moment of trickiness is rolling out the dough, as it wants to stick and pull apart, so [...]
Crispy Radish and Snow Pea Salad in Spicy Roasted Garlic and Nuoc Mam Vinaigrette
Slice just top off head of garlic, leaving root end attached and top ends of each clove exposed. Rub garlic, head down, with salt and oil, wrap in foil, and place in preheated oven to roast for 1 hour, or until cloves look golden brown and are [...]
Get Your Fill. Make filling by placing 1 cup curd in food processor. Purée until fine, then place in medium bowl. Add ½ cup cream, stirring until well incorporated. Note: Do not overmix. Add more cream as needed to achieve desired consistency. Cover and refrigerate.
Sufganiyot Doughnuts Filled with Satsuma Curd
Then comes the pièce de résistance: sufganiyot, freshly fried doughnuts commemorating the miracle of the oil that kept the Temple lit for eight days. Today, Chef Shaya continues the family tradition with his own delicious flair, filling the sufganiyot with a sweet satsuma curd before a final dusting [...]
Thumbprint Cookies with Lemon Curd
Two gifts from One Recipe! Thumbprint Cookies with an simple yet very citrusy and lemon flavored lemon curd from The Local Palate's Annual Edible Gift Guide.
Key Lime Donut Bites
Yardbird Southern Table & Bar’s key lime curd-filled donut bites, inspired by owner John Kunkel’s family trips to the Keys, are made even better when served with a side of coconut pudding and a topping of mango jellies.
Lemon Tartlet with Meyer Lemon Confit
In a small saucepan over medium heat, combine 3 cups of sugar with 3 cups of water and bring to a boil. Remove from heat and reserve in the refrigerator until ready to use. The syrup can be made up to 1 week in advance.