Mess of Greens

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strawberries

Lemon-Thyme Custard on Mini Angel Food Cakes

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I’m getting the chance to cater for an upcoming ladies’ luncheon this week and I’ve been prepping like cray. We’ve got what feel like gallons of poppyseed dressing and dill vinaigrette in the fridge, I’ve made nearly a year’s worth of mini herbed buttermilk biscuits, the angel food cake is R-E-A-D-Y, and STILL have an awful lot to do. On the plus side, we’ve gotten to taste-test a couple of dessert possibilities, and one really stood out as the hands-down-winner-take-all-winner-winner-chicken-dinner winner. Classic, fluffy Angel Food Cake with lemon-thyme boiled custard.

I know, I know, I know… y’all are thinking I should put myself on custard restriction since this is the like the 3rd recipe in a row that involves making it… but I just can’t help myself. It’s so EASY. and so creamy. and so, So, SO good.

This time, rather than using it as my ice cream base, or in my banana pudding, or as the filling for a tart, I just kept it plain and simple. I drizzled it over perfect personal-sized angel food cake popovers after steeping it in lemon zest and lemon-thyme, and it is a SHOWSTOPPER. It’s light, and the lemon and custard flavors just meld beautifully…toss in a strawberry and you’ve basically hit jackpot.

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Teeny Tastes of Spring: Buttermilk Custard Tarts with Herbs & Strawberries

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IMG_2537My friend Anne and her honey, Jason, blogged about herbs that taste like fruit several years ago, back when I was only just getting my kitchen-legs, and before I’d been able to grow anything at all and keep it alive for more than a couple of days. I was all kinds of amazed. WHAT? There’s something called pineapple sage? And also lemon basil? Orange Thyme?

Its hard to find these down here in my little old town, BUT I did get some Lemon Thyme yesterday and have been trying it in every way imaginable. I started by garnishing a recipe of boiled custard I made with another of my recent ingredient addictions (buttermilk, obvi) and I have to say, I liked the way combining a typically savory herb with a dessert turned out. See what you think.

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A Taste of Spring: Roasted Strawberry Buttermilk Sherbet

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They’re here! They’re here! They’re finally here!

When I see Louisiana and Florida Strawberries hit grocery store produce aisles, I get a little giddy. (ok, a lot giddy). To me, strawberries mean SPRING, in a flashing-Broadway-light-sign kind of way. I went a little crazy at the store and ended up buying way more than even 4 strawberry crazed adults and one ravenous toddler could eat before they went all mushy, so I asked my mama for her chart-topping strawberry sherbet recipe. What ensued was a sweet, creamy, just a touch tart, and all the way Strawberriffic frozen treat that lasted all of two days in the freezer before it was allllll gone. 😉 Thankfully, I can just go right back to the store for more berries. 😉

If you’re wondering what on earth makes a sherbet NOT a sorbet or an ice cream or a gelato, then check out The Kitchn’s super helpful little rundown. Basically, though, a sherbet has fruit and cream, but isn’t as rich as ice cream. This is exactly that, and almost dips into frozen yogurt territory, but is smoother and richer. It’s perfect for spring and is really, truly gorgeous, so go ahead, buy ALL the strawberries you can fit in your buggy. I’ve got you covered….

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