We had an excess of lemons in the fridge, so my wife made a batch of lemon curd. It only used up two lemons, but that’s two less than we had before, and lemon curd is freaking delicious, so it’s a win-win.
You gotta have something to go WITH the lemon curd, obviously, so she made a pound cake and a batch of blueberry scones. The blueberry scones were excellent, just the thing to have with my Saturday morning mug of coffee and a dollop of lemon curd. I wasn’t a fan of the pound cake; we agreed that the recipe wasn’t great. Another time, maybe a lemon tart or lemon meringue pie would be better, sice they really highlight the lemon curd.
I ended up having the scones for breakfast three days in a row. Scones are a nice, easy thing to make first thing in the morning when you want something freshly baked for breakfast. Unfortunately, there are a lot of terrible scones out there, but this recipe had a bit more loft than most.
A few years ago, when I was working in Cambridge, I used to bake for my co-workers. There were a handful of people in the office who were lactose and/or gluten intolerant, so I dipped a toe into LF and GF baking. I became lactose intolerant myself in my late 40s, and at the time I was avoiding as much dairy as possible, which meant always having to skip the birthday cakes, ice cream, pizza, and other treats that were brought in for various office events.
I don’t feel like I ever really got the hang of gluten-free baking, but this cake was one of the better attempts. Even from the photo you can see that the texture is a little off, but it wasn’t too far off from a conventional apple spice cake, and the flavor was on point. I found the King Arthur gluten-free baking mix worked best for anything that needed to have structure, like cake.
I had better luck with lactose-free baking, mainly because it’s easier to substitute fats than flour. And, not long after I started doing this, a company called Green Valley brought out a whole line of lactose-free dairy products – sour cream, cream cheese, even butter. The butter was a absolute godsend for me, not just for baking but for regular cooking, too. I made an LF cheesecake one time, and a co-worker who had nevr eaten cheesecake in her life because of lactose intolerance was able to eat some for the first time. That was a very rewarding experience for me as someone who loves to cook.
I enjoy baking a little, but I’d much rather cook. My wife enjoys cooking a little, but she’d much rather bake. Works out pretty well on average. She’s made this caramel cranberry apple pie a few times now, and it is usually excellent. She made one for Christmas, though, where she accidentally used salt instead of sugar (I still have no idea how she coud mistake the two very different-sized canisters). That one went directly in the trash.
Our daughter insists that she does not like pie, but I think this is just youthful contrarianism. Who doesn’t like pie?