May

18

from scratch – making lilac sugar

From Scratch - Making Lilac Sugar with Finding Shibusa

In spring, the earth seems to sing its pleasure at the retreat of the frost and snow, as if awakened from a spell. The songbirds arrive and start each day with their giddy banter, where a month earlier there was just hush. In Vermont this transformation comes quick, one minute we are shrouded in ice, seemingly the next the trees are festooned with blooms. Happily this is where I find myself this week, when the lilac blossoms are bursting and the air is sweet with their intoxicatingly joyful scent.

Lilac Blossoms - Making Lilac Sugar with Finding Shibusa

I am now lucky enough to have the luxury of a large old lilac hedge on one side of our garden. I no longer have to sneak round with pruners in hand, hoping to gather enough of this fleeting indulgence. This year, with blooms at the ready, I decided to see how else lilac can be enjoyed. Which led me first to food…

Lilac Blossoms and Sugar - Making Lilac Sugar with Finding Shibusa

Lilacs are edible, their intense scent making them a perfect choice for infusing into other things. The very simplest of these is Lilac Sugar.

Lilac Sugar

Granulated sugar
Clean, dry lilac petals
A lidded container or jar.

Simply layer the lilac and sugar in a jar and set it in a cool dark place for a few days, shaking it occasionally. I used 1 cup of sugar to 1/2 cup of lilac petals. After a few days it is ready to use. It’s perfect for baking, to rim a cocktail glass, swirl into tea, or add when whipping cream to top fresh berries. I can’t wait to come up with ways to use it. A beautiful way to save the season.

Lilac Blooms - Making Lilac Sugar with Finding Shibusa

All images by Joanna Revers of FINDING SHIBUSA.

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Apr

01

a fabulous tart

The Jewels of New York Spring Breakfast Tart
Spring Breakfast Tart

Um, yes please. This simply is perfection. First, it is a tart, and I love tarts. Second, it’s a breakfast tart which takes breakfast to a whole ‘nother level. Third, not only is it a breakfast tart, but it is a breakfast tart that has whole, sunnyside up eggs in it. Amazing not only for the visual appeal, but also for the consumption, which will no doubt have a lot of running and oozing, mixing, and mopping up…
Fourth, if you’re not already hooked, it also has bacon, asparagus, gruyère, crème fraîche, thyme, and is sprinkled with arugula blossoms, love that. And fifthly and finally, I love how it is assembled in a perfectly imperfect painterly way.

This stunningly fabulous Spring Tart was created by the talented and creative duo behind The Jewels of New York, the Brooklyn-based catering and food-styling company. They have a truly discerning eye and an inspiring palate which they share through their online collection of seasonal recipes, see them here. To see their catering capabilities look here, I love their brown bag lunch!

To see the recipe for the Spring Breakfast Tart look here, seems like a perfect weekend for it!

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