Show me a dessert menu, and I’ll choose whatever is flavored with puckery lemon or any of her citrus sisters — lime, tangerine, kumquat, yuzu. Even as a kid, I went for lemon sorbet over the mint chocolate-chip ice cream. Of all the lemony desserts one could make, I’ve always leaned hard on the classic, lemon curd tart. Periodically throughout the meal of fried veal cutlets with capers and potato gratin, I’d turn to gaze at the lemon tart on the counter, glistening daisy bright. What would happen if I added tangerine to the lemon, since orange flavors work so well with chocolate?

Source: New York Times March 09, 2018 16:08 UTC