Beyond Sweet and Savory

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Preserved Meyer lemons Vietnamese chanh muoi

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These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

a jar of preserved Meyer lemons

For as long as I could remember my mom always had a few glass jars of preserved lemons (chanh muoi) in our kitchen.  I would ask my mom for the recipe but she didn’t have one. Vietnamese women from her generation didn’t write down recipes.  They cook and make food from memory. Just a spoon of salt, a little water, whatever you feel like was her response. Following in her footstep, making preserved lemons for me is more about experimentation rather sticking to a specific recipe.  The possibilities are endless, whatever spices and herbs you feel like using.  

a jar of preserved Meyer lemons

Making preserved Meyer lemons is a winter ritual for me, kind of like preserving winter in a jar for the rest of the year.  I love using Meyer lemons because they have thin skin with small amount of white pith that’s perfect for preserving. Regular lemons will also work if you can’t find Meyer lemons.  It does take patience, almost a month before you can use them but it’s worth the wait. The salt works its magic and the salty, deep citrus taste that they lend to dressings, sauces, soups, and braises is nothing short of amazing.  Feel free to scale the amount up or down depending on how many lemons you have at your disposal.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

0 from 0 votes
If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.
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Preserved Meyer lemons
Prep Time
15 mins
 

These preserved Meyer lemons are easy to make and lend an incredible salty, deep citrus taste to dressings, sauces, soups, and braises.

Course: Basic
Cuisine: Preserving
Ingredients
  • 6-7 organic Meyer lemons, washed and scrubbed
  • 1/4 cup sea salt
  • 1/4 cup granulated sugar
  • 1/2 tbsp coriander seeds
  • 1 large preserving jar, about 24 oz capacity
Instructions

  1. Sterilize the jar by washing it in hot, soapy water, rinsing well and drying it in the oven for 10 minutes at 300 degrees F. 

  2. Mix salt, sugar, and coriander seeds in a bowl.

  3. Thinly slice the lemons.

  4. Scatter a small amount of the salt and sugar mixture on the bottom. 

  5. Take the lemon slices, dip one side in the mixture, layer them with the salty side down in the jar, and gently press down to extract juice as you continue. Repeat dipping, layering, and pressing until you’ve reached near the top. 

  6. Add the remaining salt sugar mixture. Make sure the lemon slices are all covered with juice. You might need to squeeze juice from extra lemons to top off the jar. 

  7. Seal the jar and store in a cool, dark place for 1 week, turning the jar upside down each day to let the salt and juice redistribute.

  8. After a week, store the jar in the fridge. Wait at least 3 weeks before opening it.

  9. Preserved lemons will keep in the fridge, submerged in juice for a year.  Be sure to keep the lemon slices submerged in the salty lemon juice or mold will grow.

  10. To cook with the lemon slices, remove them from the jar and rinse with cool water.

Chocolate pudding with raspberries and sea salt

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This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious with such depth and richness that you’ll never go back to store bought chocolate puddings.

three cups of chocolate pudding with raspberries and sea salt

Every year I look forward to Food52’s the Piglet cookbook tournament where 16 of the most notable cookbooks face off in a NCAA-style bracketed tournament.  Since I own a few hundred cookbooks, I follow the tournament to look for inspiring ones. Brave Tart wasn’t even on my radar until I read this review and this one.  Although Brave Tart didn’t make it to the final, it had already peaked my curiosity.

two cups of chocolate pudding with raspberries and sea salt

We eventually made it to Barnes and Noble last Sunday with the kids in tow.  While they were playing, I flipped through the book and was caught off guard by the chocolate pudding recipe.  Unlike Vu who grew up with chocolate pudding, I didn’t even like it until a few months ago. Last December I was hospitalized for acute pancreatitis and put on bowel rest.  After two days of starvation, the doctor finally started me on water and broth.  Once I was able to tolerate the liquids, she transitioned me to a mechanically soft diet which meant cream of wheat and pudding or jello. I could have sworn my taste buds sang hallelujah after my first spoon of chocolate pudding.  It was so good I asked for a second and third.  Chocolate pudding was one of the most delicious things I had eaten in 2017. Given my newfound love for chocolate pudding and it being one of of Vu’s favorite treats, I wanted a homemade version that was foolproof and unfussy and the recipe from Brave Tart fitted that bill.

two cups of chocolate pudding with raspberries and sea salt

I tried the recipe the same day knowing that it needed a few hours overnight in the fridge to set.  The morning after I panicked a little when it looked more like a jello than a pudding. Maybe I missed a step and messed up!  I read the instructions again and proceeded to scrape the pudding into my mixer and started whipping it. After a few minutes, it came out smooth and creamy as Stella Parks promised.  It was the best chocolate pudding I have ever tasted, but just a tad sweeter than my liking. I added fresh raspberries, shaved dark chocolate, and a touch of sea salt and boy did it take the edge off the sweetness.  It was smooth, rich, and had such depth that Vu agreed it was better than any store bought chocolate puddings. This chocolate pudding with raspberries and sea salt is our new go to chocolate pudding recipe and that alone is worth the price of this book.

If you like chocolate, check out these recipes: Earl Grey chocolate pots de creme, chocolate cake with espresso buttercream, and salted chocolate chip cookies.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
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Chocolate Pudding with Raspberries and Sea Salt
Prep Time
10 mins
Cook Time
5 mins
Inactive time
3 hrs
Total Time
15 mins
 

This chocolate pudding with raspberries and sea salt is not only easy to make but insanely delicious.  Recipe is from Brave Tart by Stella Parks.

Course: Dessert
Cuisine: American
Servings: 4 servings
Ingredients
  • 1 envelope unflavored gelatin powder (2 ¼ tsp)
  • 2 tbsps 2% milk to bloom gelatin
  • 2 tsps vanilla extract
  • 2/3 cup gently packed light brown sugar
  • 1/2 cup Dutch-process cocoa powder
  • 1/8 tsp iodized salt
  • 1 1/2 cups 2% organic milk
  • 1/2 cup organic raspberries for serving
  • 1/4 cup shaved dark chocolate
  • 1/2 tsp sea salt
Instructions

  1. In a small bowl, whisk gelatin, 2 tbsps milk, and vanilla extract and let the gelatin bloom.

  2. In a small saucepan, combine brown sugar, cocoa powder, and salt and use a spatula to break up any lumps.

  3. Add the milk and warm over medium heat whisking gently until steaming hot for about 5 minutes.

  4. Remove from heat and whisk in the gelatin mixture until fully melted.


  5. Pour the the mixture through a sieve into a 4 cup container and cool for 15 minutes.  Cover and refrigerate for at least 3 hours or overnight.

  6. When ready to serve, scrape the pudding into the bowl of a stand mixer fitted with a paddle attachment and beat on medium heat until creamy for about 3-5 minutes.

  7. Divide the pudding into four glasses, top with raspberries, shaved chocolate, and sprinkle with sea salt.

Recipe Notes

Leftovers can be refrigerated up to 2 weeks in an airtight container. Rewhip before serving.     

Strawberry rhubarb mascarpone galette

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This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

Every spring I find myself making a strawberry rhubarb mascarpone galette.  Not just once or twice but almost every week. Desserts like galette speak to my heart–imperfect and rustic. No fancy lattice work. No crimping. And no blind baking.  Simply roll out the dough, add your favorite fruit filling, and fold over the edges to form a delicious tart.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

The foundation of a great galette is its crust. After years of making galettes, I have discovered Rosy Levy Beranbaum’s genius addition of cream cheese to the dough gives the crust the most tender yet flaky texture.  The fats and milk solids in the cream cheese inhibit gluten formation making the dough more pliable and easy to roll.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

I also used a combination of spelt flour and almond meal to create a nuttier crust.  Adding a layer of mascarpone and almond meal also gives a subtle richness to the galette. If you’re making this galette on a particularly warm day, try to keep the equipment and dough cool otherwise the dough will stick like crazy to the rolling pin and work surface.      

strawberry rhubarb mascarpone galette with cutting knife and strawberries

After fifty minutes in the oven, you get to experience spring’s perfect pairing wrapped in a flaky, tender crust with their juices oozing all over the sheet pan.  I love the classic sweet tart combination of this strawberry rhubarb mascarpone galette, best served still warm from the oven with a generous scoop of vanilla ice cream.  If left alone, I might be tempted to polish off the whole thing. This strawberry and rhubarb mascarpone galette is the perfect celebration of spring, humble, delicious, and moreish.

strawberry rhubarb mascarpone galette with cutting knife and strawberries

If you like galettes, check out these recipes: blueberry and mascarpone galette, pink pearl apple galette, and salted caramel apple galette.   

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
strawberry rhubarb mascarpone galette with cutting knife and strawberries
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Strawberry rhubarb mascarpone galette
Prep Time
30 mins
Cook Time
50 mins
Inactive time
1 hr 30 mins
Total Time
1 hr 20 mins
 

This strawberry rhubarb mascarpone galette has a delicious sweet tart flavor wrapped up in a flaky, nutty spelt crust.

Course: Dessert
Cuisine: French, Seasonal
Servings: 8 servings
Ingredients
  • 2 cups organic strawberries, hulled and halved
  • 1 cup rhubarb, cut into ½ inch batons
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • zest of 1 lemon
  • 1/4 cup mascarpone cheese
  • 2 tbsps almond meal
Egg wash
  • 1 egg, lightly beaten
  • 1 tbsps heavy cream
  • 1 tbsp turbinado sugar
Cream cheese pastry dough
  • 3/4 cup white spelt flour
  • 1/4 cup almond meal
  • 2 tbsps confectioner’s sugar
  • 1/4 tsp salt
  • 4 tbsps unsalted butter, cubed and cold
  • 4 tbsps cream cheese, cubed and cold
  • 3 tbsps ice cold water
  • 1 tbsp apple cider vinegar
Instructions

  1. Sift the flours together. 

  2. To make the pastry crust, place the flours, sugar, salt, cream cheese, and butter in a food processor and process until the mixture resembles coarse breadcrumbs, about 20 seconds.

  3. In a small cup, combine the water and vinegar. While the mixture is being processed, gradually add the water vinegar mixture until the dough comes together.

  4. Turn the dough onto a floured surface and knead gently.

  5. Wrap the dough in plastic wrap and chill for 60 minutes before rolling.

  6. In a bowl, add the strawberries, rhubarb, lemon zest, sugar, and cornstarch. Toss with your hands to combine. Set aside.

  7. Remove the dough from the fridge. Roll it out on a lightly floured surface to a circle of about 12 inches wide and ¼ inch thick. Move the dough onto a baking sheet lined with parchment paper.

  8. Spread the mascarpone cheese on the dough and leave about 1 ½ inch border. Sprinkle 2 tbsps of almond meal on top of the mascarpone cheese.

  9. Arrange the strawberry rhubarb mixture in the center of the dough leaving a one and a half inch border uncovered. Fold the dough edges over the filling pleating it loosely and leaving the galette open in the center. Patch the dough together if it breaks. Pour the juice into the galette.  Refrigerate the galette for 30 minutes.

  10. Preheat the oven to 375°F.

  11. For the glaze, whisk the egg with heavy cream in a bowl. Brush the dough with the egg mixture and sprinkle the turbinado sugar over the whole galette. 

  12. When ready to serve, cut the galette into eight pieces, transfer them to a serving plate, and top with vanilla ice cream.

Grilled Vietnamese lemongrass pork ribs

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These grilled Vietnamese lemongrass pork ribs are succulent, tender, and rich in umami flavor.

a tray with two slabs of grilled Vietnamese lemongrass pork ribs

The weather finally warmed up for us to dust off our grill last weekend.  When it’s nice outside, we love to grill and enjoy a casual dinner in the garden.  Growing up in Vietnam, the closest thing I had to a grill was a small, rustic charcoal brazier.  As a child, I helped my mom keep the fire going by fanning it until my arms were about to fall off.  Fancy grills like the Weber grills did not exist. When we bought our house, we ditched our George Foreman grill for the real deal.  The sensory experience of dealing with a live fire from a charcoal grill brings back so many nostalgic moments from my childhood.

a plate of grilled Vietnamese lemongrass pork ribs and a plate of brocollini

We grill pretty much everything but hands down Vu’s favorite is Vietnamese lemongrass pork ribs.  Lemongrass is a common ingredient used in Vietnamese cooking. Large pieces are smashed and added as an aromatic in soups like bun bo Hue, bo kho, and curry whereas finely chopped pieces work as a marinade to lend incredible fragrance and texture to the protein used.  It does take a bit of elbow grease to chop all those lemongrass stalks by hand but I promise the result is totally worth it. These pork ribs were marinated overnight in a bath of chopped lemongrass, shallots, scallions, fish sauce, sesame oil, and sugar to infuse those beautiful flavors.

a plate of grilled Vietnamese lemongrass pork ribs

Over the years, we have learned that the low and slow method works best.  Vu would place the coals on one side of the grill, let the temperature rise to about 375 degrees F before tossing any meat on it.  The rack of ribs is placed on the side without the coals to cook for 90 minutes. By using indirect heat, the result is a tender piece of meat without the seared black marks signaling inconsistent cooking. We let the ribs rest so the juices can redistribute before slicing them.  The amalgamation of flavors from the marinade combined with the smoky flavor make these ribs completely irresistible. Vu could devour half a rack in one sitting but I like to pair them with a simple bowl of jasmine rice and grilled vegetables. These grilled Vietnamese pork ribs are succulent, tender, and finger licking good and perfect for a casual dinner or weekend get together with family and friends.

If you want more Vietnamese recipes, check out these recipes: Vietnamese shaking beef, Asian braised short ribs, Vietnamese sticky wings.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
a plate of grilled Vietnamese lemongrass pork ribs
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Grilled Vietnamese lemongrass pork ribs
Prep Time
30 mins
Cook Time
1 hr 30 mins
Inactive time
8 hrs
Total Time
2 hrs
 

These grilled Vietnamese lemongrass pork ribs are succulent, tender, and rich in umami flavor.

Course: Main Course
Cuisine: Grilling, Vietnamese
Servings: 4 servings
Ingredients
  • 3 pounds extra tender pork back ribs
  • 1/2 cup fish sauce
  • 1/2 cup granulated sugar
  • 1/2 cup hot water
  • 1 tbsp sesame oil
  • 1 tsp freshly ground pepper
  • 6 stalks of fresh lemongrass
  • 2 banana shallots, coarsely chopped
  • 1 bunch of scallions, green and white parts, coarsely chopped
Instructions

  1. In a mixing bowl, whisk the hot water, fish sauce, sugar, and oil together.

  2. To make the marinade, trim the lemongrass stalks, leaving about 6 inches from the bottom. Peel the outer leaves and use only the tender bulb. Slice them into rings first then use a very sharp knife to finely mince.

  3. Chop the shallots and scallions coarsely.

  4. Add the lemongrass, shallots, scallion, and pepper to the liquid mixture and whisk to combine.

  5. Place the slab of ribs with the meat side facing the bottom of a baking pan and pour the marinade over it. Cover and let it marinade overnight or at least 8 hours in the refrigerator.

  6. When ready to grill, remove the slab from the fridge while you prepare the grill.  Set up the charcoal grill by placing coals on one side and lighting them. Rake the coals to create a flat even bed to create an even steady heat zone. 

  7. Once the coals have burned down to about 375 degrees F, place the meat over the coals to sear for a minute on each side.  

  8. Move the meat to the opposite side lined with heavy duty foil and cook for about 90-100 minutes, basting every now and then with the marinade and flipping it. 

  9. Let the ribs rest for 15 minutes before slicing between each ribs. Serve immediately with jasmine rice and your favorite vegetables.

Recipe Notes

It will take a minimum of 30-45 minutes after lighting the grill for the coals to be ready.

 

Blood orange halloumi quinoa salad

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This blood orange halloumi quinoa salad was full of flavor and so nutritious.

plate of blood orange halloumi quinoa salad

By now you’re probably sick of seeing another blood orange salad!  But I’m secretly hoping that you’re not because this salad is delicious and has a different flavor profile from the last one.  I had some leftover blood oranges from making a blood orange sorbet, a near expiring log of halloumi cheese, and a languishing pomegranate hidden in the back of the fridge that were begging for salvation.  After a quick scan of my pantry, I found freekeh, millet, lentil, and quinoa and decided the quinoa would provide the perfect backdrop for these beautiful ingredients. This blood orange halloumi quinoa salad was a clean out the fridge kind of salad that ended up working very well.

plate of blood orange halloumi quinoa salad with fork

The heroes of this salad are the blood oranges and halloumi cheese.  The sweet tart flavor of the oranges was heightened by the saltiness of the halloumi.  If you haven’t had halloumi, you’ll have to try it once. Halloumi cheese originated from the island of Cyprus and is made traditionally with sheep’s milk and goat’s milk.  Dubbed as the “Grilling Cheese” due to its unique ability to withstand high temperature, halloumi can be grilled, broiled, or pan-fried to a delicious crispy exterior and soft gooey center.  With its chewy and meaty texture, halloumi is one of my favorite cheeses to use in salad.

plate of blood orange halloumi quinoa salad with fork

Quinoa was the perfect base for the blood oranges and halloumi given its fluffy and slightly crunchy texture.  It’s an energy-rich food that adds lots of fiber and protein. To bring everything together, I made a simple olive oil citrus dressing and tossed in some mint leaves from the garden.  For a clean out the fridge kind of dish, this blood orange halloumi quinoa salad was full of flavor and so nutritious.

If you want more citrus salad inspiration, check out these recipes: blood orange and roasted beet salad, burrata blood orange and fennel salad, and seared scallops grapefruit and shaved fennel salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.67 from 3 votes
plate of blood orange halloumi quinoa salad
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Blood orange halloumi quinoa salad
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This blood orange halloumi quinoa salad was full of flavor and so nutritious.

Course: Salad
Cuisine: Middle Eastern, Vegetarian
Servings: 2 servings
Ingredients
  • 1/2 cup organic quinoa
  • 1 1/2 cup water
  • 4 slices of ¼ inch thick halloumi, more if you like
  • 4 small blood oranges
  • 1/4 cup pomegranate seeds
  • 2 tbsps mint leaves
  • 3 tbsps extra virgin olive oil
  • 2 tbsps freshly squeezed lemon juice
  • Salt and freshly ground pepper to taste
  • 2 tbsps hazelnuts, toasted
Instructions

  1. Add the water and quinoa to a sauce pan and bring it to a boil over medium high heat. Reduce the heat and simmer for about 15 minutes until most of the water has been absorbed. Add more water if needed while cooking.

  2. When the quinoa is ready, the curly grain will have been released from the seed. Drain off any excess water and set aside.

  3. Preheat the over to 350 degrees F. 

  4. Toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.  Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.

  5. To cook the halloumi, place a large cast-iron pan or grill pan over high heat. Turn the heat down to medium and add one tablespoon of olive oil into the pan swirling it to coat the bottom evenly. Add the cheese slices into a single layer.  

  6. When the underside is golden brown, about 1 minute, flip the slices and cook on the other side for another minute until golden brown. Remove the cheese slices and place them on a prep plate.

  7. Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.

  8. To make the dressing, in a small bowl, whisk together the remaining olive oil and lemon juice. Season with salt and pepper to taste. Keep in mind that the halloumi will be salty so you don’t need to add as much salt.

  9. When ready to serve, divide the quinoa between two plates. Add the blood orange slices and halloumi slices. Top with pomegranate seeds, chopped hazelnuts, and mint leaves and drizzle the dressing over the salad.

Strawberry rhubarb mascarpone hand pies

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These strawberry rhubarb mascarpone hand pies are fruity, buttery, and nutty all in the same bite.

bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

Seeing rhubarb at the farmers was a beautiful sign but seeing strawberries was even better! Normally strawberries don’t make their entrance until late spring which is around June.  I don’t know how the farmers from JR Organics did it but they had three different types of strawberries at their stand last weekend–Gaviota, Patricia, and Albion. Our favorite is the Gaviota variety which is the sweetest, juicy, and so flavorful.  We bought a whole flat, ate most of them fresh, and saved the bruised ones for baked good. I combined the strawberries with some leftover rhubarb to make strawberry rhubarb mascarpone hand pies.

kitchen towel and baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

These strawberry rhubarb mascarpone hand pies are perfect for a lazy baker like me! Actually, let me correct myself! I’m not a lazy baker but having kids make those involved and complicated baking projects exponentially harder to complete.  Forget the beautiful pies with intricate lattice or four layer cakes that require hours to bake and decorate. Now it’s all about creating something quick and delicious before they wake up from their naps.

baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

I love the simplicity and ease of these strawberry rhubarb hand pies.  Store bought puff pastry, a mixture of fruit, some sliced almonds, sugar, and an egg wash are all you need.  I feel no shame in using good quality store bought puff pastry. Make sure you get the butter puff pastry and not margarine or oil based ones.  The hardest step is filling the pastry and sealing the edges together so they don’t burst while baking. After twenty minutes in the oven you’re rewarded with these buttery and fruity hand pies.  I usually make an extra batch and freeze them for a quick breakfast. I love the sweet tart flavor from the strawberry rhubarb mixture, buttery taste of the puff pastry, and crunch from the almonds.  These strawberry rhubarb mascarpone hand pies are perfect for breakfast, snacking, and sharing with family and friends.

close up of bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
baking sheet with bowl of strawberry and rhubarb filling for strawberry rhubarb mascarpone hand pies
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Strawberry rhubarb mascarpone hand pies
Prep Time
20 mins
Cook Time
20 mins
Freezing time
10 mins
Total Time
40 mins
 

These strawberry rhubarb mascarpone hand pies are fruity, buttery, and nutty all in the same bite.

Course: Breakfast
Cuisine: American, Pastry
Servings: 6 servings
Ingredients
  • 6 5x5 squares of good quality puff pastry
  • 1 cup organic strawberries, hulled and roughly chopped into small pieces
  • 1/2 cup organic rhubarb, sliced into ½ inch pieces
  • Finely grated zest of 1 lemon
  • 2 tbsps granulated sugar
  • 1 tbsp cornstarch
  • 6 tbsps mascarpone cheese
  • 1 egg egg, lightly beaten
  • 2 tbsps sliced almonds
  • 1 tbsp turbinado sugar
Instructions

  1. In a mixing bowl, add strawberries, rhubarb, lemon zest, sugar, and cornstarch and let them macerate for 15 minutes.

  2. Preheat the oven to 400 degrees F.

  3. Thaw the puff pastry squares on a baking sheet lined with parchment paper.

  4. When the pastry squares have thawed but are still cold, spread one tablespoon of mascarpone cheese in a triangular pattern on half of the square, leaving a half inch border.

  5. Divide the filling evenly among the pasty squares.

  6. Brush the edges with the egg, fold up the pastry to form a triangle, then press the edges together with a fork. Put the folded hand pies in the freezer for 10 minutes.

  7. Remove the hand pies from the freezer, brush the top with the egg, scatter the sliced almonds, and sprinkle the turbinado sugar.

  8. Place in the middle rack of the oven and bake for 20 minutes until golden.

  9. Let the hand pies cool for 10 minutes before serving.

Recipe Notes

If you can't find mascarpone cheese, you can substitute it with cream cheese.

Orange blossom panna cotta with baked rhubarb

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This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the refreshing tartness of baked rhubarb.

rhubarb for orange blossom panna cotta

Spring arrived on Tuesday and I was super excited to find one of my favorite vegetables, rhubarb, at the farmers market.  A few years ago, I tried growing rhubarb from seeds even though San Diego has a plant hardiness zone 10 and not at all favorable for rhubarb. As a gardener, it was a joy to see them survived the scorching heat of summer, harvested, and became the heroes in pies, crumble, cakes, and ice cream.  With the baby keeping us busy these past months, all the gardening plans went on the back burner but we will resume working on our garden and growing rhubarb again.  

baking dish with cut rhubarb

We’re at the tail end of winter with all the glorious citrus still in abundance but at the beginning of spring when the vegetables like rhubarb are slowly making their entrance. I’ve already made rhubarb pies and rhubarb cakes a few times but I’m excited to share a delicious recipe for an orange blossom panna cotta with baked rhubarb as an ode to winter and a welcome to spring.  

plates of orange blossom panna cotta with baked rhubarb

At the end of winter, all our citrus trees start to blossom and it’s quite lovely to be in the garden and surrounded by their fragrant.  I wanted to pay tribute to winter by using orange blossom water in a yogurt panna cotta and impart that beautiful fragrant. If you haven’t used orange blossom water before, don’t go crazy or the dessert will become too perfumery.  It’s quite popular in Middle Eastern, Mediterranean, and French desserts and can be found in many Middle Eastern markets.

plates of orange blossom panna cotta with baked rhubarb

In the past, I enjoyed eating baked rhubarb with rice pudding, yogurt, and vanilla ice cream and thought the tartness of rhubarb would provide a nice contrast in flavor and texture to the creaminess of the panna cotta.  Baked rhubarb tend to keep their shape a bit more than poached rhubarb.  I love how little time it takes to make this panna cotta and you’re rewarded with a beautiful and delicious dessert.  This orange blossom panna cotta with baked rhubarb was a perfect way to pay tribute to both winter and spring. Now onto more spring recipes!

plates of orange blossom panna cotta with baked rhubarb

If you like panna cotta, check out these recipes: blood orange panna cotta, elderflower panna cotta, and buttermilk panna cotta.   

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

4.67 from 3 votes
plates of orange blossom panna cotta with baked rhubarb
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Orange blossom panna cotta with baked rhubarb
Prep Time
20 mins
Cook Time
30 mins
Inactive time
4 hrs
Total Time
50 mins
 

This orange blossom panna cotta has a delicate orange blossom flavor contrasted by the tartness of baked rhubarb. 

Course: Dessert
Cuisine: Italian
Servings: 6 servings
Ingredients
  • 1 1/2 cup organic heavy whipping cream
  • 1/4 cup granulated sugar
  • 2 gelatin sheets, gold strength
  • 1 cup 2% Greek yogurt
  • 1 tbsp orange blossom water
  • 2 tbsps unsalted pistachios, chopped
Baked rhubarb
  • 8 oz rhubarb, washed and dried
  • 2 tbsps granulated sugar
  • freshly squeezed juice of 1 orange
Instructions

  1. Soak gelatin sheets in a bowl of cold water for 5 minutes to let them bloom.

  2. Combine cream and sugar in a small saucepan over medium heat and bring to a simmer. Remove saucepan from heat and set aside.

  3. Lift the gelatin sheets from the cold water and wring gently to remove excess water.  

  4. Add the gelatin sheets to the warm cream mixture and stir until they melt completely.

  5. Whisk in the orange blossom water and yogurt until well combined.

  6. Divide the cream mixture among six ramekins. Cover and refrigerate for at least 4 hours or overnight for the panna cotta to set.

  7. Preheat the oven to 350 degrees F. 

  8. To prepare the rhubarb, trim the rhubarb at each end and cut them into 1/2 inch batons. 

  9.  In a baking dish, combine the rhubarb, sugar, and orange juice.

  10. Bake in the oven for 20 minutes until the rhubarb is tender but intact.  Let it cool to room temperature.  

  11. When ready to serve, unmold the panna cotta by running a sharp knife around the edges of each ramekin to break the suction, place a serving plate over the top of the ramekin, and invert onto the plate. Garnish with the baked rhubarb and chopped pistachios.

Blood orange and roasted beet salad

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This blood orange and roasted beet salad is complex in flavor with the sweetness of the beets providing a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.

ingredients for blood orange and roasted beet salad

And we’re back for meatless Monday! We had planned on posting a recipe every Monday but it’s been challenging with our schedule, the baby’s unpredictable nap times or rather lack of naps, and the weather not cooperating.  We’re aiming for every other Monday for the time being. Today I’m sharing a recipe for a blood orange and roasted beets salad with yogurt, mint, and hazelnut from Athena Calderone’s Cook Beautiful cookbook. The original recipe called for taragon but mine had wilted by the time I got around to making the recipe so I plucked some mint from my garden and threw it in the salad. The switch worked well and I will use mint again.

plate of blood orange and roasted beet salad

Cook Beautiful is one of my favorite cookbooks published this year besides The Lost Kitchen and the Book of Greens, all of which are James Beard Foundation book nominees.  The recipes are divided by the season and the photography is absolutely stunning. Given my obsession with blood orange, it was a no brainer to try this recipe. The sweetness of the beets provided a nice contrast with the tangy yogurt and sweet tart flavor of the blood oranges.  It tasted almost like a dessert but the olive oil and dressing tipped the scale right back to the savory side.

plate of blood orange and roasted beet salad

This blood orange and roasted beet salad is a breeze to throw together, and its complex flavor makes it a perfect complement to your heavier mains.  I have made this salad a few times and can’t say I’m tired of it yet. With the first official day of spring arriving tomorrow, I’m going to share a few more citrus recipes before spring goes into full spring and citrus disappears from the farmers market.  

plate of blood orange and roasted beet salad

If you want more salad inspiration, check out these recipes: burrata blood orange and fennel salad, seared scallops grapefruit and shaved fennel salad, watermelon radish carpaccio with arugula salad, and za’atar roasted radishes and lentil salad.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 3 votes
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Blood orange and roasted beet salad
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This blood orange and roasted beet salad is adapted from Cook Beautiful by Athena Calderone

Course: Salad
Cuisine: Vegetarian
Servings: 4 servings
Ingredients
  • 6 medium organic golden beets
  • 2 tbsps extra-virgin olive oil, plus extra for drizzling
  • salt and freshly cracked pepper
  • 1/4 cup hazelnuts
  • 4 blood oranges
  • 1 small shallot, finely chopped
  • 2 tbsps red wine vinegar
  • 1 cup 2% Greek yogurt
  • a few sprigs of mint leaves
Instructions

  1. Preheat the oven to 425°F (220 ̊C)

  2. Place beets in the center of a large piece of foil. Drizzle them with oil and season with salt and pepper.  Tightly seal the foil around the beets to make a packet. Place the packets on a rimmed baking sheet and roast until the beets are tender when pierced with a knife,  about 45 minutes to 1 hour, depending on the size of your beets. 

  3. Unwrap the beets and let them cool slightly.  Remove the skin by peeling it off with your fingers or knife.

  4. While the beets are roasting, toast the hazelnuts on a rimmed baking sheet for 5 minutes, or until they’re golden and fragrant.

  5. Place the toasted nuts on a kitchen towel and rub them against one another to remove the skins then roughly chop the nuts.

  6. Cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds.  Set the cut orange slices aside on a prep plate.

  7. To make the dressing, squeeze the juice from half of an orange into a medium bowl.  Add the shallot and vinegar.  Whisk in the olive oil and season with salt and pepper to taste.

  8. Cut the beets into wedges and toss them with some of the dressing,

  9. Just before serving, divide the yogurt among the plates. Arrange the orange slices and beet wedges over the yogurt, spooning some of the dressing over the top. Sprinkle with the chopped hazelnuts and garnish with mint leaves.

Blueberry and Meyer lemon scones

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These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

plates of Meyer lemons

When Meyer lemons are in season, many lemon goodies are on repeat–Meyer lemon bars, bostocks, and lemon cake.  I might have gone overboard last weekend and bought at least five pounds of Meyer lemons. Some went to my friend Gail, others were preserved and jammed, and the rest still sitting on my kitchen counter.  I went through my repertoire of recipes to see what else to bake and decided to update Vu’s favorite scone recipe. I turned Vu’s blueberry scones into blueberry and Meyer lemon scones.

blueberry and Meyer lemon scones on baking sheet

I was never a scone person until we had afternoon tea at the Orangery in Kensington Palace eight years ago.  It was my first time having afternoon tea and wasn’t sure what to expect. The server brought out a selection of scones, butter, and jam. I vividly remember my first bite of the orange scone–light, airy, and buttery with a lovely orange flavor.  I was blown away by how good they were, forewent the sweets, and asked for a second serving of scones.

blueberry and Meyer lemon scones with Meyer lemons and a bowl of glaze

From that moment, I made a resolution to replicate the texture of those scones.  We can definitely learn a few things about making proper scones from the Brits.  Over the years, I have learned a few tricks to avoid making dense, sandpapery scones.  The most important one is not overworking the dough. Using a folding motion to bring the dough together will get the mixture moistened evenly.  Stirring the dough until it becomes wet will result in dense and heavy scones. Meyer lemon zest is used in the batter to impart that distinguishable lovely Meyer lemon aroma while fresh blueberries are used to create jammy pockets of blueberries.  Once the scones are cooled, they’re drizzled with a tangy glaze made with lemon juice, zest, and confectioners’ sugar. Making the glaze is an extra step but it brings everything together. These blueberry and Meyer lemon scones have become a favorite in our family, surpassing even the cranberry and orange scones that we often make with leftover cranberries after Thanksgiving.    

glazed blueberry and Meyer lemon scones on baking sheet

These blueberry and Meyer lemon scones are perfect for breakfast with coffee or tea, a snack, or a little pick me up.  With Easter and Mother’s Day coming up, they would be the perfect addition to brunch. Your guests will love these airy and buttery scones with a burst of blueberries and addicting tangy lemon glaze.  We always make an extra batch to freeze and throw in the oven on days when the scone craving hits.

If you need more breakfast inspiration, check out the recipes for Meyer lemon bostocks, orange and cranberry scones, and Dutch baby pancake.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 4 votes
glazed blueberry and Meyer lemon scones on baking sheet
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Blueberry and Meyer lemon scones
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.

Course: Breakfast
Cuisine: British
Servings: 16 scones
Ingredients
  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 stick of unsalted butter, cold and cut into small pieces
  • 1 1/2 cups organic fresh blueberries
  • Zest of 1 Meyer lemon
  • 1 cup organic heavy cream plus extra for brushing
  • 1 organic medium egg, cold
  • 1 1/2 tsp vanilla extract
  • 2 tbsps sanding sugar
Meyer lemon glaze
  • 1 cup confectioners' sugar
  • 2 tbsps freshly squeezed Meyer lemon juice
Instructions

  1. Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.

  2. In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.

  3. Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.

  4. In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.

  5. Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.

  6. Preheat the oven to 425 degrees F.

  7. Line a half-sheet pan with parchment paper.

  8. Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.

  9. Brush the top of the scones with cream and sprinkle the sanding sugar on top.

  10. Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.

  11. Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.

  12. To make the lemon glaze, in a bowl add the confectioners’ sugar, lemon juice and zest and stir until well combined.  

  13. Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.

Recipe Notes

Freeze unbaked scones on parchment lined baking sheet, then transfer the scones to freezer bags and freeze up to 3 months.  If baking from frozen, preheat the oven to 425 degrees F and bake for 20-25 minutes.

Meyer lemon bars with almond shortcrust recipe

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These Meyer lemon bars have a delicious filling with burst of lemon flavor and a buttery crust that barely holds together.

white bowl of two Meyer lemons with knife resting on top and two lemons sitting next to bowl

Up until recently, I had a love hate relationship with lemon bars.  Every time I made lemon bars, they always turned out awful and ended up in the trash.  The filling was either too eggy or sour and the crust too crispy or soggy. Yes, I’m a bit particular about lemon bars.  I love lemon bars with just the right amount of tang and a buttery crumbly crust. Countless trials later, I’m excited to share my recipe for these delicious Meyer lemon bars with an almond shortbread crust.

Plate of Meyer lemon bars

Before we planted a Meyer lemon tree in our garden, I used Eureka lemons which always turned out too tart.  After I switched to Meyer lemons, I have never gone back. Since Meyer lemon is a cross between a lemon and a mandarin, it has a beautiful burst of lemon flavor without the acidic edge.  Their aromatic delicate skin also adds another dimension of lemon flavor to the filling.

Plate of Meyer lemon bars

One of the most important lessons I learned from my failed attempts is pouring the filling directly onto the hot crust prevents it from becoming soggy.  Once I made the mistake of removing the crust from the oven so I could bake something else, poured the filling onto the cooled crust only to find out that the filling had sunk into the crust and created a soggy mess.  If you were running behind and didn’t make the filling in time, put the cooled crust back into the oven for a few minutes will solve your problem. For the crust, I also added almond meal to create a nuttier base.

 Plate of Meyer lemon bars

These Meyer lemon bars don’t last very long when we bring them to potlucks or serve them at the end of a casual meal.  They are slightly tart, sweet, and delicate all in the same bite. I love the luscious filling with burst of lemon flavor and buttery crust that barely holds together.  Peak season for Meyer lemons runs from November until March so grab them while you can and make these delicious lemon bars.

If you like lemon desserts, check out the recipes for Meyer lemon bostocks, Meyer lemon yogurt and pistachio cake, or lemon poppy seed cake.

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #beyondsweetandsavory on Instagram.  We truly appreciate your feedback and incorporate them to continually improve our recipes.

5 from 5 votes
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Meyer lemon bars with almond shortcrust
Prep Time
20 mins
Cook Time
40 mins
Inactive time
2 hrs 30 mins
Total Time
55 mins
 

These Meyer lemon bars have a delicious filling with burst of lemon flavor and buttery crust that barely holds together

Course: Dessert
Cuisine: American
Servings: 24 small squares
Ingredients
  • 1 stick of unsalted butter
  • 3/4 cup cup all purpose flour
  • 6 tbsps almond meal
  • 1/4 cup confectioners' sugar
  • 1/2 tsp salt
Filling
  • 3 organic eggs
  • pinch of salt
  • 3/4 cup freshly squeezed Meyer lemon juice
  • 3/4 cup cup granulated sugar
  • 1/4 cup all purpose flour
  • Zests of 2 Meyer lemons
Instructions

  1. Preheat the oven to 350 degrees F.

  2. Butter a 6 by 12 inch baking pan. Line base and sides with parchment paper, extending the paper about an inch over the sides which will help you lift the bars from the pan.

  3. In a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, flour, almond meal, and salt on medium speed until the mixture comes together.

  4. Press the dough evenly over the base of the pan with your fingers then use the bottom of a measuring cup or glass to help compact it.

  5. Bake for 20-22 minutes in the middle rack of the oven until the edges are golden brown.

  6. Prepare the filling while the base is baking. In a large mixing bowl, whisk the eggs with a pinch of salt. Add the granulated sugar, lemon juice, and all purpose flour and whisk until well combined. 

  7. Strain the egg mixture into another bowl to remove any lumps. Whisk in the lemon zest.

  8. Pour the egg mixture over the hot base and bake for another 20 minutes until the edges of the bars are set but the middle still jiggly.

  9. Let the bars cool completely in the pan on a wire rack then cover and refrigerate for 2 hours. 

  10. When ready to serve, lift the bars from the pan using the overhanging parchment paper and transfer to a cutting board. Cut the bars with a sharp knife into 2 inch squares and wipe the knife clean in between cuts.

  11. Dust the bars with confectioners’ sugar and serve immediately.

Recipe Notes

Leftover lemon bars will keep in the refrigerator if covered in a container for up to 3 days.