I made a batch of lemon curd last week to pipe into my gingerbread cupcakes. The rich, velvety taste of lemon curd is great in all kinds of treats, including, but not limited to, spread over scones, waffles, or pancakes, layered into a cold fruit tart, sandwiched between layers of sponge cake, or even being…
Category: Sauces, Spreads, and Toppings
Bacon Cranberry Jelly
I tested out some new cranberry jelly recipes last week in preparation for Thanksgiving. In past years I have made basic cranberry chutneys and sauces that do not require the extra step of straining the cooked fruit, but this year I decided to go ahead and make an actual cranberry jelly. I made a more…
Fresh Salsa
I have been harvesting tomatoes and jalapeños this week, which means, it is time for some homemade salsa. The only two ingredients in this recipe that do not come from my garden are the red onion and the salt. Fresh salsa is one of the easiest things to make, especially with a food processor, and…
Red Current Curd
I found some bright red currents at the grocery this past week, and I could not resist bring some home. Then came the process of figuring out what to do with them. I hit my jelly quota with the rose hip jelly I made earlier in the month, and while I thoroughly enjoyed the black…
The Ephemeral Bee 