Until recently, my only exposure to currants was the dehydrated form in scones. Nothing wrong with that - but I was missing out on a real treat.

Plump, red, beautiful currants

When my husband planted a couple of red currant bushes in the yard early last year, I thought, um, fine, whatever. But as those berries began to develop this spring and slowly ripen this summer, I watched with eager anticipation. The sprays of berries are just plain beautiful, plump and red and glistening beneath the leaves. To think they were edible, too, was a bonus.

The red currant is native to Europe, as evidenced by the several European cultures that have developed recipes that showcase this lovely berry. The currant is not only uncommon in North America, most local(ish) recipes I have found rely on the dried version, not fresh. That’s too bad, because it’s a lovely berry. The currant is more tart than sweet, but has a distinctive, intriguing flavor.

The many ways to enjoy fresh ripe red currants

Since we in North America don’t have recipes with fresh red currants as part of the vernacular, what do you do with fresh currants if you have them? So, so many things:

• Cook them down with some sugar to make a sauce for everything from waffles to ice cream
• Whip up some red currant jelly
• Make red currant pie or a tart
• Make summer berry pudding
• Add red currants to bread pudding
• Add a few to any recipe that features raspberries, really. Currants bring out the flavor of raspberries wonderfully
• Toss a few into your green salad along with some goat cheese and slivered almonds
• Use them in place of blueberries in muffins
• Make a cool summer soup featuring currants
• They are a lovely complement and garnish for poultry, especially duck
• And, if you must, use a dehydrator to dry the currants for use in scones

This weekend we will be going to a family gathering, including a cousin we have not seen in years. I have been charged with bringing dessert. I intend to bring blueberry pie and summer berry pudding. I’ll also bring a selection of plain berries for nibbling throughout our time together.

Recipes featuring currants

Summer berry pudding

6 1/2 cups mixed berries, preferably equal parts raspberries and red currants
1 c sugar
Large loaf of firm white bread, about a pound, cut into even slices and crusts removed

Line a souffle dish with plastic wrap (there should be bits hanging over the sides), then line it, bottom and sides, with slices of bread, overlapping them slightly. Cut the slices of bread as necessary for an even layer around the dish.

In a saucepan over medium heat, combine the berries and sugar. Cook about five minutes, until the berries release their juices but still have some shape. Let cool.

Carefully spoon the berries and juice into the bread-lined mold and cover with the remaining pieces of bread. Lap the excess wrap over the top of the bread-lined berries.

Place the dish in a shallow bowl. Place a plate, or some other flat element that can press down on the pudding, on top of the dish, then place something heavy on top of that. Put in the refrigerator at least over night.

To unmold, remove the weights, carefully peel back the plastic wrap and gently turn over onto a serving plate. Remove all the plastic wrap. Serve sliced with a dollop of whipped cream.

A little kirsch or even Chambord stirred into the simmering berries would add to this dish, as would grated lemon peel added to the whipped cream.

Currant scones

1 3/4 c sifted flour
2 1/4 tsp baking powder
1 tbsp sugar
1/2 tsp salt
1/4 butter, chilled and cut into small bits
2 eggs
1/2 c cream
1/2 c dried currants.

Preheat the oven to 450 degrees F. Whisk together the flour, baking powder, sugar and salt. Sprinkle the bits of butter over the surface of the dry ingredients. Cut the butter into the flour mixture using a pastry cutter or a couple of forks. When fully cut in, the mixture will resemble coarse meal.

In a separate bowl, beat the eggs lightly, then beat in the cream. Save 2 tbsp of the egg-cream mixture.

Make a well in the flour-butter mixture. Pour in the egg-cream mixture and stir with a fork with a few swift strokes to incorporate. When this process is about half done, add the dried currants.

Turn the mixture out onto a floured board and knead just enough to bring the dough together. Be careful not to overmix! Pat into a 3/4-inch thick round and place on a baking sheet. With a bread knife, cut the dough three times almost - but not quite - all the way through, making six wedges. Brush with the remaining egg-cream mixture and sprinkle with some coarse sugar.

Bake 15-18 minutes.

Red currant soup

1 lb red currants
1/2 c sugar
2 c water
2 c light cream or creme fraiche
Mint leaves for garnish

Put the currants through a sieve or juicer to extract all the juice. Meanwhile, heat the water and sugar until the sugar dissolves. Let cool. Combine the currant juice and sugar solution. Whisk in the cream. Serve chilled, garnished with mint.

This soup would also be good with a splash of white wine.

If someone in your family is gluten-intolerant or has celiac disease, ensuring that your meals, and particularly desserts, are gluten-free can be a challenge.

Gluten is pervasive in the American diet and even hides under various names in packaged foods. Cooking breakfast, lunch, and dinner for your family becomes a game of playing detective, either reading every label of every packaged product or going in search of gluten-free recipes that are practical and, equally important, as satisfying as their original gluten-containing renditions. And since wheat flour is the base for most cookie recipes, many moms simply swear off desserts (unless they are made from store-bought gluten-free mixes).

There is no reason to deprive your inner baker

However, if your family loves the aroma of freshly baked cookies wafting through the house, there is no reason you can’t indulge your inner baker and spend time in the kitchen baking with your kids. The key is finding palatable (and easy) substitutes for wheat flours. The following gluten-free cookie recipes are either naturally flour-free or use gluten-free flours, such as tapioca flour, soy flour, rice flour or potato starch flour, which can be found in health food stores and increasingly so at the supermarket.

So, don’t deprive your kids (or yourself) the sweet satisfaction of biting into a homemade cookie warm from the oven. Keep these gluten-free cookie recipes on hand and put them to use when your sweet tooth calls or you need an afternoon project to do with the kids.

Gluten-free cookie recipes

Gluten-free Coconut Macaroons
Makes 2 1/2 dozen macaroons

No cookie recipe collection would be complete with coconut macaroons. Light and tasty, these cookies contain no flour and are naturally gluten-free.

Ingredients:
1/2 teaspoon salt
4 egg whites
1 1/4 cups superfine sugar
1 1/2 teaspoons pure vanilla extract
2 cups sweetened shredded coconut

Directions:
1. Preheat oven to 350 degrees F. and line cookie sheets with parchment paper. In a medium-sized mixing bowl, add salt to egg whites and beat with an electric mixer to form stiff peaks. Add sugar slowly and beat just until sugar is dissolved.

2. Stir in vanilla and coconut, gently mixing to combine. Drop by teaspoonfuls onto the parchment. Bake for 15 to 20 minutes. Slide parchment onto the counter and let stand for 1 minute. Loosen cookies and cool on wire racks. If cookies stick to the parchment, place parchment on top of damp paper towels and let stand for 1 minute. Store cooled cookies in an airtight container.

Gluten-free Chunky Dark Chocolate Squares
Makes 24 squares

What cookie lover doesn’t love chocolate? Dark chocolate and walnuts gives these indulgent treats a boost of antioxidants and good-for-you fat. For a change, substitute the dark chocolate with cinnamon chips, white chocolate baking morsels, or milk chocolate. Pecans are especially good with chocolate, too.

Ingredients:
1 1/4 cups rice flour
1 1/4 cups soy flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature
1 cup lightly packed brown sugar
3/4 cup corn syrup
1 teaspoon pure vanilla extract
2 eggs
8 ounces dark chocolate, chopped into chunks
1 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F. and grease a 9×13-inch baking dish. In a medium-sized bowl, whisk together flour, baking soda and salt. In a large mixing bowl, cream butter and sugar with an electric mixer until fluffy. Slowly beat in corn syrup. Add eggs one at a time, beating after each addition.

2. Gradually add flour mixture, blending until combined. Add chocolate and nuts. Transfer batter to baking dish and bake for 30 minutes or until cooked through and lightly browned. Cool in pan for 10 minutes before cutting. Cool completely and store in an airtight container.

Gluten-free Carrot Craisin Cookies
Makes 4 dozen cookies

Cookies, for the most part, are not considered a health food. However, adding carrots and dried cranberries does improve their nutritional value. These carrot craisin drop cookies are quick to make and can be stored in the freezer to always have on hand.

Ingredients:
1 cup gluten-free flour (recipe below)
1/2 cup soy flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 cups gluten-free cereal, finely crushed
1/2 cup (1 stick) unsalted butter, softened at room temperature
3 eggs
1 cup corn syrup
2 cups finely grated carrots
1 cup dried cranberries or Craisins
1/2 cup chopped walnuts

Directions:
1. Preheat oven to 350 degrees F. and grease baking sheets. In a medium-sized bowl, mix together flours, baking soda, cinnamon and cereal. In a large bowl, cream butter with an electric mixer. Add eggs one at a time, beating after each addition. Beat in corn syrup until combined. Add flour mixture and carrots and mix well. Stir in cranberries and nuts.

2. Drop tablespoonfuls of dough onto cookie sheets, spacing them 2 inches apart. Bake 12 minutes or until cookies feel firm when touched. Transfer cookies to paper towels or wire racks to cool. Store in an airtight container.

Gluten-free flour: Combine 2 cups rice flour, 2/3 cup potato starch flour, and 1/3 cup tapioca flour in an airtight container and keep on hand for baking.

Gluten-free Sugar Cookies
Makes 3 dozen

No reason to deprive your kids of cookie fun if they are gluten-intolerant. These sugar cookies are an ideal afternoon project in the summer when its too hot out or in the winter when the temperatures are too low to play.

Ingredients:
3/4 cup sugar
1 cup butter-flavor vegetable shortening
4 egg yolks
1 teaspoon pure vanilla extract
1 1/2 cups potato starch flour
2/3 cup tapioca flour
2/3 cup cornstarch
2 teaspoons baking powder
1 teaspoon salt

Directions:
1. Preheat oven to 375 degrees F. and grease cookie sheets. In a large mixing bowl, cream sugar and shortening. Add egg yolks and vanilla and blend until combined. In a medium-sized bowl, mix flours, cornstarch, baking powder and salt. Add flour mixture to sugar mixture and mix with your hands to combine and form a ball of dough.

2. Roll dough on wax paper to 1/8-inch thickness. Use round or shaped cookie cutters to cut dough into 3 dozen cookies, combining dough scraps and rerolling, as needed. Transfer to cookie sheets and bake 8 to 10 minutes or until firm. Cool on wire racks. Cooled cookies can be decorated and stored in an airtight container.

Years ago - almost decades ago - my husband and I rented a crazy old house on top of a hill. In the early summer of our one year there, we realized the hillside was covered with wild blueberry bushes. Our mornings quickly became about a wander through the extended “yard” to pick enough blueberries for our morning cereal. As I had never lived in an area where blueberries (or any berries for that matter) just grew wild, this was completely novel to me. I loved every minute of it.

Super tasty superfruit blueberries

Blueberries are a fruit native to North America. They are a “superfruit,” meaning they are nutrient-rich and antioxidant-strong. There have been studies linking blueberry consumption to anti-aging characteristics and anti-cancer compounds. As if their being yummy wasn’t enough.

When it’s blueberry season now, it seems like blueberries are the only fruit the kids want. I have to hide cartons of them in the back of the fridge if I have any hope of enjoying them myself. I buy quite a lot of blueberries when they are on special, and I freeze some of them for the winter. We put them in cereal and yogurt as well as make pancakes and excellent muffins. We blend up smoothies and cook them down into a syrup (delicious over ice cream). I even tried a recipe for blueberry pork chops. And pie. I make pie.

The funny thing about blueberry pie is that, as much as I like and seek out fresh blueberries, I never really liked blueberry pie. The cooked down filling was always too
sweet for me. Cloyingly so. Several years ago, I happened upon a recipe for a fresh blueberry pie that cooks down just a small portion of the berries. The rest remain whole and uncooked, so when you take a bite of pie, you get that fresh berry burst. Yum.

Last summer my husband planted some blueberry bushes in our yard. We knew we wouldn’t have berries the first year, but hoped for some this year. Our patience will be rewarded! The bushes are bursting with developing berries. I can’t wait to forage for breakfast in the yard again. And maybe have enough for a pie or two.

Freezing Blueberries (or any berries)

Place parchment paper on a rimmed cookie sheet. Gently spread the berries out on the cookie sheet in a single layer. Place in the freezer. When the berries are frozen solid, pour them into a reclosable plastic bag, squeeze out the excess air, and put back in the freezer. Thaw them by reversing the process. Simply pour the berries onto a rimmed cookie sheet lined with parchment paper and put in the refrigerator until the berries are completely thawed.

Or just use them frozen in smoothies or yogurt.

Recipes with blueberries

Open-faced Blueberry Pie

The original recipe calls for four cups of blueberries, but I have a deep-dish pie pan, and it wasn’t quite enough.

1 pie crust, blind-baked and brushed with 1/2 an egg white while it’s still piping hot
6 cups blueberries, rinsed and picked over
3/4 c plus 2 tbsp water, divided
3 tbsp cornstarch
2/3 c sugar (a touch more if the berries aren’t very sweet)
3 tsp fresh lemon juice
Pinch of salt
Whipped cream for serving (optional)

In a small bowl, whisk together 2 tbsp water and the cornstarch.

In a heavy saucepan, place a quarter of the berries and 3/4 c water. Bring to a boil then let simmer until the berries start to burst and the mixture just starts to thicken. Add the cornstarch mixture, sugar, lemon juice and salt, stirring constantly. Over a couple of minutes, the mixture will become translucent. Remove from the heat.

Working quickly, fold the cooked blueberry mixture into the fresh blueberries and spoon into the prepared pie shell. Allow to cool to room temperature before serving.

Blueberry Muffins

Sometimes, to make mornings easier, I’ll put together the dry ingredients and the wet ingredients the night before, and refrigerate the wet ingredients. In the morning, I turn on the oven, mix the two bowls together, fold in the blueberries and fill the tin. Very little thinking involved.

2 1/4 c flour
2 tsp baking powder
1 tsp baking soda
pinch of salt
1/2 c sugar
1/2 canola oil
1 whole egg
1 egg yolk
1 c plain yogurt
1 1/2 c fresh or frozen blueberries
Brown sugar for sprinkling on top

Preheat oven to 375 degrees F.

Combine flour, baking powder, baking soda, and salt and set aside.

In a separate bowl, combine sugar, canola oil, egg, egg yolk and yogurt. Mix well.

Fold the yogurt mixture into the flour mixture with several swift strokes. Then fold in the blueberries.

Spoon the mixture evenly into 12 lined muffin cups. Tap the tin to remove the air bubbles, then sprinkle a bit of brown sugar on the top of each muffin.

Bake 18 to 20 minutes.

Blueberry Pork Chops

Boneless center loin pork chops
3 tbsp olive oil
2 cloves minced garlic
Salt and pepper
1/2 c white wine
1/2 tsp thyme
1/4 tsp freshly grated nutmeg
2 tbsp balsamic vinegar
1 c blueberries (fresh or frozen)
1 tbsp brown sugar
3 tbsp lemon juice
3 tbsp butter

Season the pork chops with salt and pepper. Saute the garlic in the olive oil for a minute or two, then pan fry the pork chops in the garlicky olive oil until they are cooked through. Remove from the pan and keep warm.

Add the wine, thyme, nutmeg, vinegar, blueberries, and brown sugar to the pan. Cook down by half. Add the lemon juice and butter, and cook just a minute or so more. The sauce should be slightly thickened. Serve the sauce over the reserved pork chops.

The tender, purplish green fig is one of the most ancient of fruits and one of the first fruits to be dried and stored for human consumption. History reveals that the Pyramid builders of Egypt found the fig invaluable, and a papyrus from 1552 BC extols the fig as a tonic that was good for the entire body. The fig is even a symbol of fertility in Oriental, Greek, and other Mediterranean cultures.

Fresh figs season

Dried figs are available year round, usually found in the dried fruit aisle of the supermarket, and can be used in recipes ranging from breakfast breads to savory stuffings for meats. Fresh figs, on the other hand, are in season beginning in the summer and extending into the fall.

Fresh figs have a succulent texture (as compared to the chew of dried figs) and are just as versatile as dried figs. Fresh figs can also be used to sweeten up savory dishes and desserts (you’ll see in the recipes below!).

Nutritious figs

Figs not only taste divine, they are also good for your family’s health. They are full of antioxidants and contain more fiber, potassium, calcium and iron than many other fruits. A 5-ounce serving of fresh figs has about 120 calories, 4 grams of fiber, 380 milligrams of potassium, 75 milligrams of calcium, and 1 milligram of iron.

Figs also contain a proteolytic enzyme that is considered as an aid to digestion and is used by the pharmaceutical industry.

Storing fresh figs

Fresh figs are very perishable and should be kept refrigerated. Use figs as soon as possible. Under ideal conditions, fresh figs can be refrigerated for up to five to seven days, or frozen in a sealed bag for up to six months.

Fresh Fig Recipes

Recipes are courtesy of the California Fresh Fig Growers Association

Citrus, Fig and Prosciutto Salad
Serves 6

One way to get your kids to eat salads is to add out of the ordinary ingredients. Figs and prosciutto have allure because they are so unique and have such distinctive flavors. Sweet figs and salty prosciutto make this salad irresistible.

Ingredients:
3 medium oranges
3 cups tightly packed torn romaine lettuce
3 cups tightly packed torn curly leaf lettuce
1 pound fresh figs, each cut into 4 wedges
4 ounces chopped lean prosciutto
1/3 cup fresh orange juice
2 tablespoons white wine vinegar
2 tablespoons water
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce

Directions:
1. Peel oranges and cut crosswise into 1/4-inch-thick slices. Cut each slice in half. Combine oranges, lettuces, figs and prosciutto in a large bowl and toss gently.

2. Combine orange juice, vinegar, water, oil, honey, orange zest, salt, and pepper sauce in a mason jar. Cover jar tightly and shake vigorously. Drizzle orange juice mixture over salad, and toss gently to coat.

Fresh Fig Salsa
Makes 2 cups

Fruit salsas in the summer can’t be beat. This salsa, made with sweet figs and mango, can elevate the taste of any grilled meats, poultry or seafood.

Ingredients:
2 cups (about 1 pound) fresh firm-ripe figs, stemmed, diced
2 fresh green onions, sliced crosswise
2 medium tomatoes, peeled, seeded, coarsely chopped
1 cup peeled and diced mango
2 tablespoons finely chopped fresh mint
2 cloves garlic, minced
2 jalapeno peppers, seeded and minced
2 teaspoons grated lime peel
2 tablespoons lime juice
1 tablespoon balsamic vinegar
Salt and pepper, to taste

Directions:
Combine all ingredients and chill several hours to blend flavors. Serve with broiled or grilled fish, chicken, pork, beef or lamb or simply eat with chips for dipping.

Grilled Pork and Fig Kabobs
Serves 4

Kabobs are fun for the kids to construct and easy to get from grill to table. Fresh figs add a delectable uniqueness and sweetness that will have your family raving.

Ingredients:
1 pound pork tenderloin
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons seasoned rice vinegar
2 tablespoons unsweetened orange juice
1 clove garlic, minced
8 large fresh figs, halved lengthwise (about 3/4 pound)
8 (8- to 10-inch) metal or wooden skewers*

Directions:
1. Trim fat from pork, and cut crosswise into 16 slices. Combine honey, mustard, vinegar, orange juice, and garlic in a shallow, nonmetal dish. Add pork, turning to coat. Cover and marinate in refrigerator for at least 30 minutes.

2. Remove pork from the marinade. Thread 4 pork slices onto each of 4 (8-inch) skewers. Thread 4 fig halves lengthwise onto each of another 4 (8-inch) skewers.

3. Coat grill rack with nonstick cooking spray and preheat to medium-high. Place pork kabobs on rack and cook 4 minutes.

4. Turn pork skewers over, and place fig skewers, cut sides up, on rack. Cook for 4 minutes or until pork is done and figs are thoroughly heated. Serve with rice (and fig salsa), if desired.

*Soak wooden skewers in water for 30 minutes before use to prevent wood from flaming on the grill.

Fresh Fig Cookies
Makes about 3 dozen

Fig Newtons have nothing on these fig and nut studded cookies. These fresh fig cookies are especially good with a tall cold glass of milk or as fig cookie ice cream sandwiches.

Ingredients:
1 cup sugar
1/2 cup shortening
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup fresh figs, peeled, chopped
1/2 cup walnuts, chopped

Directions:
Preheat oven to 350 degrees F. In a stand up mixer fitted with the paddle attachment, cream sugar and shortening and add beaten egg. In a medium-sized bowl, sift dry ingredients. Add flour mixture to creamed mixture, blending on low speed. Use a spatula to fold in figs and nuts. Drop by spoonfuls on greased sheet. Bake for 15 to 20 minutes. Store cooled cookies in an airtight container in the pantry for up to a week.

Salty, sweet, bitter, sour. The four (primary) taste sensations. We cannot live without salt, and tasting would be so much less interesting without it.

There is no reason to over-salt

There was a time in my life when I avoided salt at all costs. I think it was an overreaction to an over-salted college dining experience. Sometimes, walking downstairs to the dining hall, I’d be able to smell the salt before I could identify the scent of the actual meal. I called them “breathe and bloat” meals because one couldn’t help but retain water after that much sodium intake.

After that challenging dietary time, I preferred to season with herbs only, and kept salt intake and additions to recipes to the absolute minimum. Sure the herbs were great, but even I admit something was missing. Some ingredients and recipes need salt. They just do. Yet I still avoided it.

Fleur de sel revelation

Then I tasted a fleur de sel from France, and it was a revelation. The taste was somehow purer and less metallic. It was absolutely delicious. One of the tastiest (but not really healthy) snacks I can think of is soft unsalted butter spread on a slice of good French or Italian bread with a light sprinkle of sea salt. Yum. Have you ever tried caramel candies with a little sea salt? It seems to enhance the flavor of the caramel without overwhelming it. Yum, yum, yum.

Kosher salt for baking

Since then, I use salt. But I don’t use regular old granulated table salt. I have a couple of salts in the cupboard: kosher salt and sea salt. Kosher salt really is our every day salt, for cooking and at the table. The (imported) sea salt we use when a recipe specifically calls for it or on “special” ingredients; an excellent cut of beef, for example. Yes, there is some table salt back there somewhere for specific recipes, but mostly I use the bigger flakes, even in baking.

Yes, I said baking. Because the bigger flakes of kosher salt don’t dissolve and disperse as rapidly as table salt would, you can bite into a chocolate chip cookie and get a distinctive glimmer of salt, and it’s rather appealing. Sure, the first time it seems a little off, but then you realize it complements the other flavors in the cookie quite nicely. And you bite again looking for a repeat of that flavor. Try it, really. Kosher salt instead of table salt in the same quantity the next time you make chocolate chip cookies.

You won’t miss iodized table salt

You may be wondering whether you will get enough iodine if you move away from iodized table salt. Most likely, yes. Iodine is in many foods and some ingredients, not just salt. Read labels to be sure.

I still consume far less salt than I once did (though it would be difficult to match the college dining hall for concentration), but the salt I do consume is enjoyed and appreciated.

I know I’m a little late to the party here, but I’ve recently been converted to cupcake love.

Yes, there have been articles in major newspapers and major magazines about trends towards elaborately flavored and decorated cupcakes, but I haven’t taken it to heart. I noted photo spreads on Magnolia Bakery in New York, and others around the country. I giggled at the Johnny Cupcakes line of tshirts. But I wasn’t enamored. Until now, that is.

Discovering cupcakes

Maybe it was because we didn’t have any bakeries close by that made elaborate cupcakes. Maybe it was because I’ve already been through my cake decorating kick and had no interest in getting elaborate in kitchen because I’m on some other culinary kick. Whatever the reason, I rather ignored the cupcake trend.

A few weeks ago I went into a bakery recently opened by the mother of one of my son’s friends. I ordered cupcakes for my daughter’s birthday party – not because of the big cupcake trend, but because I could order regular sized cupcakes and mini cupcakes for the party, and (hopefully) satisfy four year olds and grown ups alike with appropriate portions. (Interestingly, the mini red velvet cupcakes with cream cheese frosting were the hit among the toddler attendees.)

While ordering, I spied an interesting looking cupcake in the case. It was a cannoli cupcake. In an instant, before I even tasted it, I was converted. At that moment, I started to adore cupcakes.

Cupcake decadance

After ordering the party cupcakes (including a filled lemon cupcake), I asked for just one cannoli cupcake. It was a yellow cupcake with the top sliced off and some of the inside scooped out. In that cavity was piped marscapone cannoli filling. The top was replaced and then piped high with buttercream frosting and sprinkled with mini chocolate chips.

Heaven, in a little paper wrapper.

I intended to eat it slowly, savor it over the course of the day. Oh, no. No, no, no. I inhaled it in about a minute in my car in the parking lot. And I’d do it again.

Since that day, I’ve been thinking about cupcakes: flavors and colors and decoration. And, as it’s spring, I’m thinking lime curd filled cupcakes with lime buttercream could be heaven.

Lime Filled Cupcakes

24 yellow cupcakes, baked according to package instructions or from scratch
Lime curd, store bought or from scratch.
Lime buttercream (I might also try a standard buttercream recipe with Boyajian Lime Oil added)
Green or clear (or any other color really) coarse sugar crystals.

For each cupcake, carefully slice off the top of the cupcake with a bread knife. Scoop a small amount of cake out of the remaining cupcake. Spoon lime curd into the cavity, but be careful not to overfill. Replace the top of the cupcake. The curd should help it stay in place.

Using a cake decorating bag with a large star tip, pipe the frosting onto the top of the cupcake. How high you go is up to you. Dust the top of the cupcakes with the coarse colored sugar (color of your choice).

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Right up there with my love of gadgets is my adoration of novelty bakeware.

When I first started seeing elaborate Bundt cake pans in the catalogs several years ago, I thought they were cute. I had a Bundt pan, though, and didn’t need another. But then Nordicware came out with a sunflower pan, and I was smitten. It was the only thing I asked for one birthday and I was almost giddy when my husband arrived home the day before that birthday, carrying a Williams-Sonoma bag but not letting me see what was inside.

You see, if I had the kitchen space, I’d have six or seven of these novelty pans, and countless other novelty cooking items as well. They are just so much fun! I’d have the chrysanthemum, the wreath and/or the poinsettia pan, the ice cream cone pan, and a few others for cupcake sized cakes.

I’m sure you have one or two novelty items in your kitchen; just about everyone does. Sure you enjoyed it when you first acquired it, but when was the last time you used it? I admit it had been a while since I’d used my sunflower, and I admit that I do go in phases in terms of the frequency with which I use it, but even infrequently used, it makes me smile. Every time, mid-winter, summer or spring. It’s a happy pan.

I pulled out my sunflower pan this weekend, in anticipation of spring. I searched for just the right recipe, and found it in a lemon pound cake that uses lots of real lemon juice and peel, and not just extract.

Even though the pan is coated in Teflon and supposedly non-stick, I do find that efforts to grease and flour the pan are worth it. Extracting finished cakes can be just a little delicate with all those nooks and crannies. I use canola oil spray to grease it, and a light hand with flour (or occasionally powdered sugar)

The cake turned out really nicely. Excellent edge of pucker to it with the fresh lemon juice. I dusted the finished cake with powdered sugar – but not enough to obscure the shape. When I put it out on the table after dinner, even the dog was grinning.

Fresh Lemon Pound Cake

1 3/4 cup sugar
1 cup butter (2 sticks)
3 large eggs
3 egg yolks
2 lemons (zest and juice)
2 tsp. vanilla extract
2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 325 degrees. Grease and flour a cake pan or load pan.

Cream together the butter and sugar until light and fluffy. Add the eggs and yolks one at a time, blending well after each addition. Add the zest, juice, and vanilla extract and incorporate completely.

Add the flour, baking powder and salt and integrate completely, but be careful not to over mix, either.

Pour the cake into the prepared pan and bake about 1 hour and 15 minutes, or until a cake tester comes out clean. Let cool, then turn out onto a plate. Dust with powdered sugar and serve.

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