Berry Parfaits with Angel Food Croutons

If you read my previous post, you read about this in my list of things I love making with lemon curd. This dessert is amazing. The first time I made it, it pulled me out of a jam when I was making the food for my sister-in-laws Ladybug Baby Shower. I had planned to make a lemon loaf that I cut into small rectangles and dipped into lemony white chocolate. What could possibly go wrong? Well, if you know anything about white chocolate, you know a lot can go wrong. Once I dipped those cakes things went from bad to worse. I tried to dab some raspberry jelly on the top and it turned into a molten, lemon chocolate raspberry mess that fed no one but the trash can.
I see in my mom's fridge an angel food cake she had on hand (totally random, right?) and I have some lemon curd in the fridge. Add some fresh berries and whipped cream and you have a stunning dessert.

DIY Cream Cheese

As I said before, I have embarked upon a cheese-making quest. I am very excited about it, even though I got a bit overwhelmed when I hit the downhill holiday train. I fell behind on the cheese challenges, and even considered giving up altogether. I ran into some difficulty obtaining ingredients, and with the ridiculous amount of random things going on, I quickly got discouraged. I haven't had the internet since we moved back into our house, so that also put a damper on things.
Since my ricotta post in September, our eldest started school, as did our youngest. We had our eldest evaluated for any learning issues and

Lemon Bars

 Traditionally, we often think of citrus as summer fare. Lemonade comes to mind, ice-cold and lip-smackingly sour. Also, cold pasta salad, dressed with an herbaceous lemon dressing. Tart parfaits, lemon chiffon cake, and the like don't make us think of the cold days of winter, but instead the sweltering days of summer.
What's funny, though, is that citrus is actually a winter fruit. And a summer fruit. Citrus here in California (and possibly other place-I don't really know) bears fruit several times a year. And it is bearing now.

Lemon Curd

It's that time of year! Hardly time to take a breath, much less post about food. We have been without the internet in our home since we moved back in September, and honestly, it has been the last thing on my list. It should have been a bit closer to the top since we apparently rely on it more than we realized. That being said, I have fallen far behind in my cheese making challenge/class, but I have already prepared to catch up! I have all my ingredients lined up and I am going to attempt to make cream cheese, feta, and mozzarella in the next few weeks.
For today, I have a lovely post about lemon curd. This is not just something that fancy English people spread on scones at tea time. It is absolutely amazing, and you can make a giant batch a freeze it, for use whenever you please. I would recommend doing that, instead of making little batches for a particular recipe.