Sunday, April 08, 2012

Raspberry Shortcake with Lemon Curd

Our Easter this year was a more quiet celebration--but no less fun or tasty.  For dinner, I roasted a chicken with some oranges and scallions.  There was also sauteed tofu with ginger and honey, mashed potatoes, carrots, deviled eggs, and a spinach salad.  And then for dessert, mostly after finding what are apparently elusive at Whole Foods this week--fresh raspberries (though clearly I've bought a lot lately)--I made raspberry shortcakes with lemon curd.  Flaky, slightly sweet biscuits were layered with chantilly cream, lemon curd, and then piled with raspberries.  It's hard to go wrong with that combination really.

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