This recipe was inspired by my love of tea and my love of pound cake. I wanted to highlight the lemon curd and show it's versatility. Though it may be great classically spread on a fresh scone, it also has the power to enhance when baked into other goods as well. Whip this cake up on the weekend for an easy and sweet week of breakfasts (and desserts). For the cake: 3/4 cup milk 4 Earl Grey teabags 1/2 cup unsalted butter, melted and cooled to room temperature (if using salted butter, omit the salt later) 3/4 cup sugar 2 Tablespoons honey 2 eggs 1 3/4 cups all purpose flour 1/4 tsp salt 1 tsp baking powder zest of...
As important as a moist turkey is on Thanksgiving, a good dessert is just as important. Traditionally we associate Thanksgiving with some sort of pie, whether it's pumpkin or apple, or some other type of fruit. Initially we had the thought to do a Sweet Potato Pie with Tangerine, but then we thought lets do a Sweet Potato Cheesecake. This Sweet Potato Cheesecake is light and delicious, the tangerine is a perfect compliment to the Sweet Potato, and did I mention it has Grand Marnier too!! Sweet Potato Cheesecake with Tangerine Marmalade and Grand Marnier 2 large Sweet Potatoes 1/2 stick of unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 3/4 teaspoon cinnamon 4 oz Grand Marnier 1/2...
Rosemary Apricot Shortbread Cookies 2 sticks of butter (room temperature) 3/4 c. sugar Zest of one lemon 1 egg 2 1/2 c. flour 1 Tbsp. fresh rosemary minced 1/2 tsp. salt Cream together butter and sugar with a stand mixer paddle attachment. Add lemon zest and egg. Beat until fully combined. Combine dry ingredients. Add to butter mixture until well combined. Divide the dough in half and roll into two 1 1/2 inch diameter logs. Wrap in plastic wrap and chill in the freezer for at least one hour until firm. Preheat oven to 375 degrees. Slice the cookies until 1/4 inch slices and bake until cookies are slightly golden (15-18 min.) Cool cookies completely. Spread with Just Jan’s Apricot...
Pumpkin Mousse with Toffee Crunch and Pom-Raspberry Sauce (Recipe adapted from “She Paused for Thought” by Cathy Arkle) Ingredients: Mousse: 1 3/4 c. chilled heavy whipping cream 3/4 c. sugar 5 large egg yolks 1 1/4 c. canned pumpkin 2 Tbsp. dark rum 1 1/2 tsp vanill extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp salt 1/8 tsp all spice Toffee Crunch 1 c. butter 1 c. suger 1/2 c. chopped nuts of your choice (we used walnuts) Pomegrante Raspberry “Sauce” 1/2 jar Just Jan’s Pomegranate Spread 1/2 jar Just Jan’s Seedless Raspberry Spread Directions: Mousse Whisk 3/4 c. whipping cream, sugar and egg yolks in a heavy bottom medium sized sauce pan. Stir...
Just Jan’s Meyer Lemon Tart Ingredients: 6 Tbsp. of softened butter 1/4 c. sugar 2 egg yolks 1 1/2 c. all purpose flour 1 tsp. salt 1 Tbsp. chopped fresh rosemary zest of one lemon Stir together butter and sugar. After well combined, add the 2 egg yolks Add the chopped rosemary and lemon zest to the flour/salt mixture. Add the flour mixture to the bowl containing the sugar/butter/egg and mix together until dry and crumbly. Mixing with your hands is just fine. Divide the dough into 8 wide mouth mason jar lids or make into one large 10 inch tart pan with a removable bottom. Place the filled “tart pans” into the freezer for about 20 minutes. While the dough...