Friday, April 13, 2012

Lemon Curd-Pistachio Sundaes

Back by popular demand on the cooking blog:  Food.  And a recipe for dessert, the best kind of food.

Brad and I had some friends over for dinner last weekend for a little pre-Easter celebration. These are the friends who brought the two of us together, so they'll always be very special to us.  But sometimes life gets in the way, and suddenly we realize it's been weeks months since we've seen them.

Robin made a beautiful salad with asparagus, prosciutto and goat cheese.

Brad made Leg of Lamb with Flageolets in a Thyme Jus from Thomas Keller's Bouchon cookbook.

By the way, last night I had a dream I was talking on the phone with Thomas Keller.  Just chatting, no bigs.  And suddenly I realized I was eating potato chips while talking on the phone with Thomas Keller.  Even in my dream state, I was horrified with myself.

Anyone care to analyze that for me?

Anyway, back to our dinner. . . .

Alane spent the evening trying to avoid my camera lens.

Ah, here we go; much better, Alane.  I've learned my first photographer's secret:  put a glass of wine in your subject's hand.

Robin and Mark brought an adorable stuffed cow for L.  And a Vizsla (not for L).

We ended the meal with this awesome dessert, and another bottle of Andrew Geoffrey.

Not exactly the perfect pairing, and not the fanciest dessert I've ever made.  But sometimes when you're with people you really, truly love all you really need is a simple dessert and more Andrew Geoffrey.

After dinner, Muga got to meet L's bear.

And the evening wrapped with promises all around not to let so much time go by.

Lemon Curd-Pistachio Sundaes

From Martha Stewart Living, April 2012 issue.  You can find the recipe on here, on her web site.  This was one of the best desserts I've made in a long time.  Everyone loved it.

I used vanilla bean paste (instead of vanilla extract) in the ice cream, which made it extra tasty. And if, like me, you've never used grated lemon zest when making lemon curd, you have to try this.  It really brightens the flavor.

But if you're pressed for time, you can buy vanilla ice cream and jarred lemon curd.  It might not be quite as good, but my guess is nobody will complain.

And if they do, just give their sundae to me.  Because they're clearly not worthy.

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