Eat, Read, and Be Mommy

It’s been a while since I posted a recipe, although not for lack of trying new ones; last night, however, I tried two new syrup recipes to go with our French toast, and this Lemon Syrup recipe was amazing. (I didn’t try the pancakes, obviously. French toast was on the menu because we had bread to use.) I actually had some leftover heavy cream that hadn’t gone bad–a rarity–and since I don’t love the taste of lemon extract anyway, I just zested the lemon before I juiced it and added the zest in place of the extract. (My lemon gave me about 3 tablespoons of juice, so I topped off the last tablespoon with the bottled variety, and that worked just fine.) I did wish I’d used a bigger pan–the foaming was impressive–but oh, the lovely, creamy lemon taste! Easier to make than lemon curd, and if you were to serve up a small slice of vanilla cake topped with fresh raspberries, this syrup would make the whole thing completely amazing.

If you’ll excuse me, I’m going to daydream about that for awhile…