Sweet and Sour

August 29, 2012 § Leave a comment


I’ve been listening to this song by Paul Kalkbrenner on repeat for a bit now. Walking down Valencia Street, under the first sun San Francisco has seen all summer, sitting in my room post-yoga wondering how to tackle the day, then late at night when sadness, nervousness, excitement and anticipation all hit me at once, this song seems to capture all the emotions flooding in. We built up castles in the sky and the sand. As I’m packing boxes for my final year at university, sending emails that document, and formalize, my thesis project, and finally facing the full force of not quite knowing what I want to do with my future, which is now becoming not so distant, the castle on which my life is built suddenly seems as stable as sand. I can just picture a huge wave coming in and washing it all away, leaving just the foundations behind. And then, when I’m talking to people close to me — and some strangers too, people I meet at coffee shops and new friends from down the street — I’m reminded that there’s a castle in the sky too, that I can design my world the way I’d like it.

The hardest part is not quite knowing what I want. I know what is comforting and what is thrilling, but not what is feasible. Every time I sit down at a computer now, I’m reminded of the need to be serious, to finally start living a grown-up life, or something that resembles one. And then I get out on the streets and into the onslaught of bright flavors, summer colors, new vintage clothing shops and cafés filled with chatter, and the real world seems so much less scary than when it’s written in a word document, though perhaps a bit less orderly. The song seems to float in the background of the bustle, the subdued but steady beat and the comforting, slightly raspy voice reassuring that there’s someone by your side, ensuring that you shine.

And then, on a more lighthearted note, there’s my summer tart spree, bright colors, bright flavors. Plump, juicy blackberries that stain the fingers and mouth deep purple, cloyingly sweet. Mouth-puckering lemon curd eaten on a spoon, or spread over a simple tart shell. Thick custard, speckled with vanilla bean. Flowers on the street corners, in every color of the rainbow. It’s summer here. Let’s not let it end too soon.



Lemon Curd, Tarts and Berries

You can find my go-to lemon curd recipe here, and then a solid tart dough (pasta frolla) here. One recipe makes enough for two tarts. Pick the very best berries you can find, it’s totally worth it.

Pastry Cream
Adapted from Bon Appétit, May 1998

1 3/4 cups whole milk
4 large egg yolks
2/3 cup sugar
1 1/2 teaspoons vanilla extract
6 tablespoons all purpose flour
2 tablespoons butter, chopped

Heat milk to a simmer on the stovetop. In a medium bowl, beat together the sugar and egg yolks. Add vanilla, then gradually beat in the flour. Gradually stir in the warm milk. Transfer the mixture back to the stovetop and heat until the pastry cream comes to a boil and is very thick. Immediately transfer the pastry cream to a large, clean bowl. Whisk in the butter, until it is entirely melted. Continue to whisk occasionally under the pastry cream is cooled. Spread over a pre-baked tart shell, serve with berries, or eat it chilled, by the spoonful.

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