Wednesday night's dessert following the Brunswick stew dinner was premised on the possibility there might be a small hint of spice lingering on our tongues, so what better antidote than the creamy rich tangy sweetness of another batch of Meyer lemon ice cream? For that occasion, I thought the added touch of shortbread cookies would not prove an irritant to our party of five and, while the cookies were not as good as I was expecting from past experience, the ice cream offered a useful cover to them.
"Meyer Lemon Ice Cream," by Stella Parks, former Pastry Wizard and Editor Emeritus at SeriousEats.com. [Published 15 April 2020]
"Shortbread Cookies," from Nagi Maehashi of RecipeTinEats.com. [Updated 26 September 2019]
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