Spring has sprung at last (although it’s raining again today, at least it’s a relatively warm rain). The tulip fields are coming into bloom (clogging up the local roads with tourist traffic), and my own garden is dancing with narcissus and muscari. We had a small brunch party this past weekend to celebrate spring/belated Easter, and it was good.
Of course, there were curried eggs (shown here without their blanket of curried bechamel). I don’t mess around with this recipe very much, because it’s so darned tasty – I especially love the fresh dill in the stuffing. I did use Mexican crema in place of the usual sour cream, since we had a big jar of it.
And the prosciutto-wrapped asparagus, which we tossed into the oven at 400° and then forgot about yet somehow did not destroy. We still don’t have local asparagus, but this was lovely stuff from California by way of our local co-op. The prosciutto adds enough fat and salt that we don’t need to add any additional seasonings.
One of our guests brought a big bowl of gazpacho, which was a fabulous idea and really delicious with the eggs and asparagus. We might have to make this a regular feature of these brunch parties. He added kernels of fresh corn, which I’ve never had before in gazpacho and really liked. We ate leftovers of this for dinner with a few poached shrimp.
Then there was pie. I did a straight rhubarb pie with a butter crust and lattice top, then we tried a new recipe from Dorie Greenspan’s Baking: From My Home to Yours for Lemon Cream Tart. The word “cream” here is misleading, as the tart doesn’t contain any. It does, however, have almost a full pound of butter in it. It was like a shortbread cookie filled with lemon curd, but very (deceptively) light and fluffy lemon curd. I was glad we had guests to help eat it, otherwise I might have done myself a mischief.
Spring is off to a good start.