I have “episodes”. Hey, don’t give me that look. Perhaps you can relate.
Scene #1: Cruising town in your car. The stereo is softly playing this song and you are in a world of thought. Your mind is fluttering over memories and checklists. You find yourself sitting at a stop light. Wait a second! You panic. Where are you? How did you get here? Where are you going? Breathe. You look at the clock, wondering if you were abducted yet again.
A professor once explained to me how these spells are actually miniature strokes, which sent me into a terror. It would have been so much easier to believe that my mother was right. The aliens are really quite intrigued by our family.
Scene #2: You are second chair flutist at your Junior High band performance. Your black polyester skirt is driving you crazy and the adorable saxophonist behind you is causing your heart to flip violently in your chest. Your neighbors have been driven mad by your complementary concerts, which you provide daily on your march around the block. You gaze into the crowd; you are confident. The stage is yours. But right when your solo arrives a strange little thought enters your cute little brain, “what if I just forgot how to play this instrument?” And then it happens. Your flute feels awkward in your hands. Your brain goes blank. Where are you? The sheet music is illegible, the notes are completely foreign to you. You forget how to play. The aliens strike again.
So when I came home from the grocery store with a classy, confidant and yet completely unfamiliar jar of Lemon Curd in my grocery bag, I didn’t lose my head. Investigating how I came into possession of this sweet treat would be a waste of time, for I knew an episode was to blame for it. But when God gives you lemon curd, it’s time to get creative.
Lemon Curd Whipped Cream
1 Cup Heavy Whipping Cream
3 Mounded Tablespoons Powdered Sugar
1/2 Teaspoon Vanilla
1/4 Cup + 1 Tablespoon Lemon Curd
In a mixing bowl, whip your cream until it begins getting thick. Add your powdered sugar and whip until it reaches its gorgeous cloud-like perfection. Fold your Vanilla and Lemon Curd into the whipped cream until fully incorporated. Taste. Want more lemon? Add a little extra and blame it on an “attack”.
Angel Food Cakelettes recipe from The Best Of America’s Test Kitchen
Makes about 10 Cakelettes
1 Cup + 1 Tablespoon Cake Flour
Pinch of Salt
3/4 Cup + 2 Tablespoon Sugar
6 Large Egg Whites
3/4 Teaspoon Cream of Tartar
1/2 Teaspoon Vanilla Extract
Preheat oven to 325 degrees.
Place your sugar in a food processor and process until powdery. Place half the sugar in a separate bowl. Add your salt and flour to the remaining sugar in the food processor and process for about a minute.
In a mixing bowl, beat egg whites and Cream of Tartar until frothy. Slowly mix your reserved sugar into the egg whites and whip until mixture forms stiff peaks…about 5 minutes. Mix in your vanilla.
Sift 1/3 of flour mixture over your egg whites, and fold with a rubber spatula until incorporated. Repeat 2 more times. Now fill large un-greased cupcake pans 3/4 of the way with mixture and bake for about 15-20 minutes, or until set and not jiggly.
Remove from oven, allow to cool for 2 minutes. Run a knife around the cakelette to ease releasing. Flip cupcake pan over plate to release. Top with Lemon Curd Whipped Cream and stop worrying about how you got to where you are. Just enjoy the now.
All photos were taken by the man who devoured two of these treats in one night, Evan Lentz...oh yeah.