Citrus Amuse-Bouche

When I first heard about amuse-bouche (pronounced ahmooz boosh) on the Great British Baking Show, I thought it was the cutest dessert idea in the world. Literally meaning "mouth amusements," these lovely, one-bite desserts won't last long!

Citrus Curd

• 3 eggs

• 1 C. sugar

• 1/2 C. citrus juice (2 lemons, 1 orange)

• 1/4 C. butter (1/2 stick), cubed

• Zest from 2 lemons and 1 orange

In a saucepan over medium heat, whisk together the eggs, sugar and juices. Add the butter and zest. Cook, whisking constantly, until mixture thickens and will coat the back of a metal spoon. Transfer to a small bowl and cool 10 minutes. Refrigerate, covered, until cold.

Yield: approximately 2 cups (there will be leftovers!)

Adapted from Taste of Home.

Shortbread

• 2 sticks butter

• 1/2 C. sugar

• 1/2 tsp. vanilla

• 2 1/2 C. all-purpose flour (give or take)

Beat together the butter and sugar until fluffy. Add vanilla and blend.

Divide dough into 3 equal portions. Each portion can be flavored differently...

• Rosemary: add 1 tsp. fresh rosemary

• Lavender: add 1 tsp. fresh lavender leaves

• Poppy seed: add 1 tsp. poppy seeds and 1/4 tsp. almond extract

Gently work in these flavorings, until evenly distributed (though be cautious not to overwork the dough). Chill for at least half an hour or more. Preheat oven to 375 ⁰F. Once dough is chilled, take tablespoon-size pieces and press into a mini-muffin tin. Bake approximately 8 minutes, until edges are a rich golden brown. The shortbread may melt into a solid form, rather than the cup shape we're looking for. If this happens, do not fret! Press a spoon around the perimeter of each muffin mold to recreate the pocket. Allow to cool completely. Fill each with a teaspoon or so of citrus curd. Garnish with herbs or decorate with whipped cream and sprinkles.

Yield: about 30 shortbread tartlets

'Til next time,

Eva