Lemon Lavender White Chocolate Cups

When life hands you lemons, you make yummy treats. That's how the saying goes right? ;) So this spring thing has continued to amaze and rejuvenate me. The warmer days have brought reading in the courtyard, running in shorts and a tank top (see ya later wool socks!), BBQ meals (bring me all da grilled veggies), open windows letting in the breezy air, small buds growing from the tree branches, and endless tulips in the stores. This past weekend, we celebrated Easter - suburban Minnesota style, and it was truly wonderful. My gracious coworker invited Alex and me to her home to celebrate Easter with her family. I single-handedly almost finished off the supply of Robin Eggs in their giant Easter candy basket, because somehow no one in their family likes that candy. But hey, I wasn't complaining! We played four-square in the backyard - yes, the game from elementary school you would play in the schoolyard. And we were introduced to some Minnesotan classic holiday dishes - my favorite being cheesy potatoes with baked corn flakes. When surrounded by folks who grew up in Minnesota, I can't help but think of Marshall from How I Met Your Mother. Someone on the writing staff must have grown up in Minnesota - because some of the things are just too accurate! 

I wanted to reflect this sense of rejuvenation and freshness in a recipe - and the best way I know how is with lemons. I paired the refreshing citrus tang and the bright yellow coloration with a hint of lavender, all coated in white chocolate. Because everything is better with chocolate, right? This recipe is easy to make and the perfect little treat. After making these in standard muffin pans, I HIGHLY recommend making yours in mini muffin pans. These larger ones got a little messy, so if you want a simple treat you can pop in your mouth, go with the mini muffin pans. 

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LEMON LAVENDER WHITE CHOCOLATE CUPS

Prep time: 25 minutes
Wait time: 1 hour
Assembly time: 5-10 minutes

1.  Infuse together for 20 minutes:
               1 teaspoon lavender
               1/3 cup hot water

2.  Pour through a mesh strainer to remove the lavender.

3.  Transfer the lavender infused water to a medium saucepan and mix in:
               3/4 cup granulated sugar
               1/4 cup lemon juice
               1 Tablespoon cornstarch
               1 lemon, zest
               2 egg yolks
               Dash of salt

4.  Over medium heat, whisk constantly until the mixture begins to simmer and thickens. Cook for 30 more seconds, then remove from heat.

5.  Pour through a mesh strainer into a small bowl. (This will remove any cooked egg if present). Cover the bowl with plastic wrap, pressing down so the plastic wrap is directly touching the surface of the curd. Refrigerate for at least an hour to continue thickening.

Assembly:

6.  Line a mini muffin pan with paper liners.

7.  Melt:
               15 oz white chocolate

8.  Spread 1 Tablespoon of the melted chocolate into the bottom of the paper liners, bringing the chocolate up the sides as well. Smack the muffin pan on the counter to smooth out the chocolate. Freeze for a couple minutes to harden the chocolate.

9.  Place a dollop of lemon lavender curd in the cups, and smooth over the chocolate. Cover the curd with the melted chocolate, spreading evenly. Freeze for 5 minutes to set, then store in the refrigerator. (There are no binding agents in the chocolate, so storing at room temperature will lead to melting). 

Panang Sweet Potato Curry

During college I studied abroad in Chiang Mai, Thailand. I spent the summer studying Thai culture, traveling the city with my sweet Lilo & Stitch scooter, and learning to cook Thai food. Prior to traveling to Thailand I had little to no tolerance for spicy foods. When eating at restaurants though where no one speaks English, the way you order is to point at a picture of a meal, and hope that that is what they bring you (although most of the time it wasn’t). By experiencing more and more meals that I essentially didn’t order I was slowly able to tolerate spicier and spicier food items. Although, word to the wise, if the color of a meal looks red hot, it likely is extremely spicy and will make your eyes water with just one bite. If that happens, and yes it happened a few times to me, stop and say sorry to your taste buds with some soothing mango and sticky rice.

Returning to the states, it took me nearly 3 years to find a restaurant that could remotely compare to “real” Thai food. It is a tiny food truck in Portland, Oregon near the nursing school that I attended. Their close proximity to my areas of study was very dangerous, yet very welcomed. There’s nothing like warm, delicious, authentic curry on a cold, rainy day to brighten your mood. Because I am a huge curry fanatic I love eating my curry like a soup with just a little bit of rice. This curry dish I am sharing with you all is a staple in our household.  If you are looking for a warm, cozy meal for a night in or a meal to share with friends, give this curry a try! 

PANANG SWEET POTATO CURRY

Takes: 40 minutes

1.  Coat the bottom and and sides of a wok with:  
                 3-4 teaspoons olive oil or vegetable oil
2. Add: 
                 10 teaspoons panang curry paste
3. Stir the curry paste frequently over medium heat for about a minute, until the paste is fragrant. This is releasing the natural oils and flavoring of the curry. 
4. Stir in until the curry paste dissolves: 
                 1 can coconut milk
5.  Mix in: 
                 3 small or 2 large sweet potatoes, cut into 1" cubes
6.  Bring to a simmer, then reduce heat to low and cover. Let simmer for 20 minutes to allow sweet potatoes to soften. 
7.  Add: 
                     3/4 pound of chicken, cut into 1" pieces
                 1 can coconut milk
                 1/2 cup water
8.  Cover again, and let simmer for 5 minutes. 
9.  Stir in: 
                     1/4 cup basil
                 1 Tablespoon granulated sugar
10.  If the curry is too spicy you can add more sugar, one teaspoon at a time. Serve over rice.