Today is the second anniversary of Daisy’s World. I started this blog two years ago as a way to share little snippets of my life with family and friends and I can’t believe that it has evolved into this highly gratifying artistic endeavor. For me, food blogging has been a self-indulgent hobby that has taken an inordinate amount of my time and attention, but I relish the opportunity to share my creativity and passion with all of you.
I made these meyer lemon-raspberry lemon curd filled mini cakes using my new Wilton dessert shell pan. It is the perfect pan for these cakes because the “cavity” it creates on top of each mini cake holds more delicious filling than “coring” and filling regular cupcakes would. Served this way, each bite has the right proportion of filling and cake. These mini cakes are simple, yet elegant desserts that would be perfect to serve at a bridal or baby shower or afternoon tea. Continue reading
A soufflé is such a beautiful and sophisticated dish. It is delicate, light, and airy, like a puffy cloud. I must admit, though, that the idea of making a soufflé was very intimidating to me. I tend to focus on the things that could go wrong – it wouldn’t rise, it would fall flat midway through cooking, or it would be lopsided. However, I came across the following tips for making the perfect soufflé and it gave me the push I needed to give it a try.
Tips For Cooking Soufflés (adapted from The City Cook)
- A soufflé is customarily baked in a tall, round, fluted dish with straight sides to promote rising.
- Soufflé dishes must be prepared with a coating that helps the batter rise. By coating the inside of a soufflé dish first with butter and then with a dusting of sugar, the batter doesn’t adhere to the side of the dish, thus leaving it free to climb to the top. Once prepared, place the dishes in the refrigerator until ready to fill.
- Very fresh egg whites have a high water content so they are prone to graining and do not hold air as well. It is best to use eggs that are 4 or 5 days old.
- When whisking the egg whites, it’s essential that there not be a single bit of egg yolk in the whites because it will interfere with getting the necessary volume. Also, make sure the mixing bowl is meticulously clean, with absolutely no residue to ensure that the egg whites whip properly. Continue reading
Starting today, and throughout the coming week, I will be featuring my organic, home-grown meyer lemons in various recipes. I’ve just harvested about 20 lemons today and there are probably another twenty ripe ones on my little tree that I will juice and freeze to use in the next couple of months.
When I think of lemons, the first thing that comes to mind is lemon curd. I love slathering it on a scone or using it as a tart filling, but most of all, I love eating it straight out of its container, a spoonful at a time. This particular recipe, from Spago Restaurant’s pastry chef, Sherry Yard, has been my go-to recipe for lemon curd for a while now. It is from her first book, The Secrets of Baking: Simple Techniques for Sophisticated Desserts. This lemon curd is a beautiful pale yellow in color with flecks of zest and has just the right amount of tartness. It is the featured component of these Mini-Lemon and Vanilla Cream Parfaits, which also have layers of buttery graham crackers and vanilla bean whipped cream. Continue reading