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Showing posts from April, 2012

Brown Sugar Lemon Curd

My Canadian family's "signature" recipe for lemon curd. It's made with brown sugar, not white sugar. The brown sugar adds nuance and dimension to lemon curd that's memorable: in side-by-side taste tests, people always prefer Brown Sugar Lemon Curd. I'm sharing two recipes, one from my dear Auntie Gloria, whose refrigerator was always home to a tub of lemon curd, perfect for scooping out by the spoonful or filling a lemon tart or two when a friend stopped by for tea and a visit. The second recipe is my variation of her recipe, it's less sweet and less rich and to my taste, extra-lemony and delicious. My Canadian family just lost the family matriarch. She was Gloria Miller, my mom’s sister, my cousins’ mum, their children’s granny and great-granny and the last of her generation on that side.She was my aunt. I adored her and am incapable of calling her anything other than “my dear Auntie Gloria” or some times, because she so lit up my own life, my Auntie Glo…

Sunshine Orange Muffins from The Best of Bridge

Canadian readers, you know Best of Bridge cookbooks, eh? You grew up with them too, eh? Your moms and aunts and cousins cooked with them, for weeknight suppers but most especially for parties, eh? (Sorry, I’ll quit with the eh’s.)After twenty-two years and six cookbooks, the Best of Bridge is gearing up for a new generation of cooks – with two collections of favorite recipes, “The Best of the Best” and “The REST of the Best” of the Best of Bridge. Confusing, I know, that’s a lot of bests. If a double-negative makes a positive, does a triple best make a surefire hit? Chances are!The morning after the cookbooks hit my mailbox, I sat down with a cup of tea (real Red Rose, thank you …) but got no further than breakfast before draining my teacup (Royal Albert, thank you …) and turning on the oven.Forty-five minutes later, we broke open warm muffins, barely sweet, extra-tender and full of orange essence. It would be easy to embellish these muffins – with orange zest added with the flour, sa…