What to do with extra yogurt, lemons, and blueberries
June 29th, 2009(Taking a break from math-themed posts for tonight to share something food-related.)
On Saturday, I made the Cooks Illustrated gyro-like pita sandwiches (delicious, if you haven’t tried them), which required buying a huge container of plain yogurt. I then used some to make blueberry muffins. This still left a lot to deal with. I also had a pile of tasty blueberries left from the muffins. And then there were the lemons left from overbuying to use with the lamb and in the tzatziki. What to do with all of this? Well, up popped a post from Rose Levy Beranbaum’s blog about what she does with those three ingredients. I’d made Rose’s lemon curd a few weeks ago for a blueberry tart with lemon curd, and it’s really simple (follow the directions on the blog that call for beating the sugar, butter, and eggs together to avoid residue). I’ll let Rose’s picture suggest how great this is going to be and not waste any time taking my own picture. I’m off to eat it now!