Cooking
It adds bright, summery sweetness to easy desserts like my baked lemon pudding and jam-filled Bundt cake (which looks like a giant doughnut).
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Today, in The New York Times, I confess my slightly unhinged love of jam, and my delight in lugging home jars of it as sweet souvenirs from my travels. Once that sticky collection in the fridge starts edging out the milk, though, you know it’s time to cull. That’s when the baking begins, those edible mementos becoming cakes, pies, puddings and tarts to share. They’ll get you way more likes IRL than any vacation shots you could have posted.
I had a great time developing two new recipes for my column: a puffy lemon pudding, and a sugar-dusted, one-bowl jam-filled Bundt cake that looks like a giant doughnut.
The pudding is a riff on a classic lemon pudding cake, with beaten egg whites and plenty of citrus juice and zest. To add color and sweetness (and because I had a spare half-jar), I scattered dollops of blueberry jam across the top, which speckle it with pretty purple puddles. It’s tart and lovely, and while you can use any kind of jam to make it, darker colors will pop more on the yellow, curdlike surface.
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Baked Lemon Pudding With Blueberry Jam
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Speaking of lemon curd, Ali Slagle has found a brilliant and surprising way to use it: She slathers it on a whole chicken before roasting. The sugar in the curd helps the chicken skin caramelize while the fat keeps the bird nice and juicy, and the lemon adds its characteristic tang. It’s a simple stunner.
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