Little Something to Refresh Your Hot, Sweaty Body
This creamy little thing might look innocent, but don’t be fooled.
She’s similar to cheesecake, but lighter on her feet with a titillating tang that’ll leave you wanting more.
She’s an easy one, too; a simple dessert with few ingredients:
two fresh cheeses whipped with lemon curd and poured into a cookie crust.
She’s an ideal canvas for summer berries and fresh herbs.
It’s officially autumn and I’m ready to cuddle up under a blanket of melted cheese! This baked St Albans cheese is as easy to make as turning on your oven. The petite wheel comes tucked and tidy in an oven-proof ceramic crock.
She’s practically begging for you to bake her into an oozing puddle of warm, silky fondue.
All you need is something for dipping
and maybe a drizzle of honey for fun.
Something happens when you pass your early 20s that causes life to quicken as if sliding down a hill. Amid the incessant demands of a full-time job, demanding side project, serious relationship, and the general blah blah blah of living, there are days I can’t even see the roses, much less stop to smell them. I barely have enough time to contemplate my loneliness as my once-vibrant social life slips away into series of short coffee dates and Skype sessions. But that’s not OK. As demanding as life gets, you have to make time for the people that inspire and support you. Real people, not just cheese and cats.
Cold weather means whiskey, red wine, and stout beers, so I’m drinking all the gin, rosé, and pilsner that I can while the sun is still burning my pasty skin. The air is lush with that slightly overripe aroma and mild crispness signaling the approaching autumn, but there’s still plenty of summery fruits and vegetables available at the farmers market. Last week, I wandered home with a honey sweet watermelon, the last of this year’s harvest. It’s delicate floral profile begged for CH Distillery’s Key Gin infused with lime and lavender. One thing led to another, and I had myself a damn fine slush.
I’m giving you the chance to win a prize package filled with more cultured artisan dairy products than you know what to do with. And in case you actually don’t know what to do with all of it, there’s a cookbook included too! All you have to do is enter your name and email below. Bonus entries if you follow me on Twitter and Instagram and “Like” me on Facebook. May the dairy gods bless you and good luck.
As for this little blog, we will break the mystifying wall between reader and blogger. You will only get raw, rough, blistering truth here. At least from now on. Apologies to anyone who has made a recipe from my blog that didn’t work out. This is a new era for my website. You’re gonna see a lot of fuck-ups. It’s going to get real.
Preserved lemons are more than just another trendy pickle. They’re sweet, complex and lovely in both baked goods and savory dishes. The flesh and rind can both add a special zing to anything you want.
the learning curve
Adapted from the kitchn
Add 2 tablespoons of salt and a couple spices to the jar. Slice off the ends of each lemon.
Cut the lemons in half lengthwise, stopping about a 1/2 in before you reach the center. Repeat the cut horizontally, so that each lemon is cut in an “X” formation, still attached at the core.
Place each lemon in the jar, pushing down on them to release the juices and layering with spices. Fill the jar, leaving about 3/4″ of headroom. The lemons should be completely submerged. If they aren’t, you’ll have to squeeze extra juice over them. Add 2 more tablespoons of salt and the remaining spices and seal.
Let the jar sit at room temperature for 2 – 3 days. Every day, flip the jar and shake to distribute the salt and liquid. Put the jar in the refrigerator and continue to turn every other day.
When the rinds have softened, they are ready to use. This will take about 3 weeks. Discard seeds before using. If you find the lemons too salty, give them a light rinse. Will keep for 6 months.