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Recipe for Lemon Scones with Blackberries

lemon scones with blackberriesWe’re thrilled to be able to give you this first look at our friend and sometimes contributor Carla Snyder’s new cookbook, Sweet and Tart: 70 Irresistible Recipes with Citrus. Read more


Pink Grapefruit Curd with Hints of Strawberry and Basil

pink grapefruit curd recipe

Discover the sex appeal of curd

Curd is one of those foods that’s at once very proper and incredibly sexy–and grapefruit curd can even make a bitter citrus sensual.

Silky and a bit mysterious to those who’ve never made it, this curd combines the sensations of creamy butter with the tang of pink grapefruit. And it’s one of the most versatile condiments you can make. Comments the recipe’s creator, Chef Diane Scalia, Tour Maestra of Los Angeles’ critically acclaimed Melting Pot Tours, “Pink Grapefruit Curd may be spread on toast, crackers or shortbread cookies and it’s irresistible on Belgian“Speculoos” cinnamon cookies. It also works brilliantly with cheeses for dessert or as the perfect condiment for breakfast in bed. Spread on pancakes, waffles, crepes or, just dip and share with fingertips.”

pink grapefruit curd recipe

Pink Grapefruit Curd with hint of Strawberry and Basil


  • 4 ripe strawberries hulled, cutquarters
  • finely grated zest and fresh-squeezed juice from 1 pink grapefruit approx 1/2 - 3/4 cup juice
  • 8-10 fresh basil leaves torn by hand into tiny pieces
  • 2/3 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter (4 oz) cut into small pieces


  1. Over a small bowl, press strawberry pieces through a fine sieve, pressing with the back of a spoon to yield about 1/4 cup or more of juice; use remainder of berries in sieve in a smoothie!
  2. Place strawberry juice, grapefruit zest and juice, basil leaves, sugar, and eggs in metal bowl, whisk all ingredients to combine well, then add butter pieces.
  3. Over simmering water in medium saucepan, place bowl (double-boiler fashion).
  4. Whisking constantly, cook until thickened and smooth, and instant-read thermometer registers 160F, about 5-7 minutes. Do not overcook as eggs will begin to coddle!
  5. Remove bowl from heat immediately, and strain with fine sieve set into another (preferably glass) bowl.
  6. Serve warm or place waxed paper directly over curd and allow to cool/chill completely. May keep refrigerated for up to one week.



buttermilk pumpkin spice pancakes with lardons

This first taste of fall flavors comes to us from Chrysta Wilson, author of Kiss My Bundt recipes from the award-winning bakery. Serve these pumpkin spice pancakes to someone special for an unforgettable breakfast in bed.

pumpkin spice pancakes

buttermilk pumpkin spice pancakes with lardons

This first taste of fall flavors comes to us from Chrysta Wilson, author of Kiss My Bundt recipes from the award-winning bakery. Serve them to someone special for an unforgettable breakfast in bed.
Servings 6 people


  • 6 strips uncooked thick-cut bacon
  • 1 cup + 2 tbsp all-purpose flour
  • 2 tbsp sugar granulated white
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup C buttermilk
  • 1 large egg
  • 5 tbsp pumpkin puree
  • 4 tbsp pumpkin pie spice (alternatively 1 tsp cinnamon, 1 tsp nutmeg)
  • 3 tbsp vegetable oil or melted butter
  • 1 tsp vanilla extract


To make the pancakes:

  1. Combine the dry ingredients: Mix flour, sugar, salt, spices, baking powder and baking soda together in medium bowl.
  2. Combine the wet ingredients: In a separate bowl, mix eggs, buttermilk, pumpkin puree, vanilla extract, and oil/butter together.
  3. Mix wet and dry ingredients together: Add the wet ingredients into the dry ingredients. Stir just until combined: the batter should have lumps in it. Baker's Note: Do not beat until smooth as this will overmix the batter.
  4. Turn stove onto medium heat. Lightly grease pan or skillet with a teaspoon of melted butter/oil or a baking spray.
  5. Drop 1/3 cup of batter onto heated pan/skillet. Use the backside of the measuring cup to help even out the batter into a nice circle.
  6. Cook your pancake until bubbles begin to form on surface of the pancake, which takes about two minutes. Then, using a spatula, flip the pancake over onto the other side. Cook another 2 minutes, or until the pancake is golden brown.

**Tip: You can keep them warm in a 200 degree oven until all the pancakes are finished**

  1. To serve, sprinkle cinnamon onto the plate, and then place two pancakes on top of one another. Sprinkle your lardons on top of the pancake, drizzle some maple syrup over everything and devour.