Strawberries & Blackberries with Limoncello

Strawberries & Blackberries with Limoncello

I adapted this recipe from one of my favorite Food Network buddies, Ina Garten.  Oh yes, I consider her a friend, she's on my TV, therefore in my house more than most people or even my husband for that matter.  Yeah, we go way back.

I have made several versions of her original recipe many times and it always has rave reviews!  Don't think for a second that it's a girly kind of dish, the men all love it too.  I can't decide if it's the macerated fruit in the Limoncello or the amazing sauce with the lemon curd in it, you will have to decide for yourself.  It looks so wonderful if you can serve it in a clear dessert dish of some kind.  Come to think of it, the last time I made it and served it in wine glasses.  This time I used plain white coffee cups, just as good, but not as pretty, oh well.

Strawberries & Blackberries with Limoncello (adapted from Ina's Fruit Salad with Limoncello)

7 ounces Greek yogurt

1/3 C good bottled lemon curd

1 T honey

1/4 tsp pure vanilla extract

1 tsp grated lemon rind

2 C sliced strawberries

1-1/2 C fresh blackberries

2 T sugar

3 T limoncello liqueur

Fresh mint (optional for garnish)

For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, vanilla and grated lemon rind and set aside at room temperature.

For the fruit salad, carefully toss together the berries, sugar and limoncello.  Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur.

Serve the bowl of berries with a dollop of lemon yogurt on top.  Top each with a sprig of fresh mint.

Note:  I have prepared the berries and the sauce separately the day before and kept in the refrigerator until about an hour before serving.  Turns out great every time!

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Scones with Dried Apricots and Lemon Rind, served with Lemon Curd

When you forgot to bacon, you're out of bread and the Bisquick box is empty, you get creative.

I love scones, let me be specific, I love fresh scones.  Everytime I order them out, I find myself asking why would anyone want to eat something so dry and tasteless.  I kept thinking there has to be something I'm just not understanding here.  The English love them right?  So what is my problem.  Then I made them myself, and oh what an amazing difference!  And let's just say Lemon Curd could probably improve the taste of pickled Herring (yuck).  So here is my experiment, and now I "get it".  These were moist, flavorfull and really pretty!

Scone Recipe:

2 C flour

1/4 C sugar

2 tsp baking powder

1/4 tsp salt (I had lemon sea salt and used that)

1/3 C butter, very cold and cut into tiny pieces

1 egg, lightly beaten

1 tsp vanilla

1/2 C whipping cream

1/3 dried apricots, small diced

grated rind of 1 lemon

2-3 Tbls. powdered sugar

Preheat oven to 375 degrees.  Line a large cookie sheet with parchment paper.

In a large bowl, wisk together the flour, sugar, baking powder and salt.  Add the lemon rind and the butter pieces and cut into the flour with a pastry blender or two knives until the mixture looks like coarse crumbs.  In a measuring cup, combine the whipping cream, beaten egg and vanilla.  Add this mixture to the flour mixture.  Stir just until combined.  Do not overmix.

Knead the dough gently on a lightly flour surface just until it comes together.  Pat the dough into a circle about 8 inches in diameter.  Cut the dough into desired sized triangles.  Place triangles on cookie sheet a couple of inches apart.  Brush the tops of the scones with a little cream to help them brown.  Bake for about 15 - 18 minutes or until lightly browned and tested for doneness.  Remove from oven.  Turn oven to Broil.  Sprinkle tops of scones with powdered sugar.  Return to oven and watch closely to brown further.  Remove to rack to cool.  Serve with Lemon Curd. 

I used a jar of  Dickinson's Lemon Curd.  Have you read a recipe for lemon curd?  Yikes!  The jar is well worth every penny.

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