This is the time of year when you feel like it really aught to be warm and sunny already! The calendar may have turned to spring, but (at least here in New York) the weather is unreliable. The first day above 50 degrees and everyone frolics out the door in shorts and sundresses (never mind the goosebumps). If you like to bake, you’ve had enough of chocolate and nuts: you’re ready for fresh fruits and berries!
But we get ahead of ourselves. “Seasonal” restaurants put asparagus on the menu, even though it’s travelled from a farm California or Florida to our table in New York. Pints of berries in the supermarket taunt and tempt, but be honest with yourself––they don’t taste like much before June. And no matter how tired you are of your winter coat, those fair weather clothes really aren't comfortable yet, are they?
There are ways to imbue brightness––of flavor and color––into desserts during this limbo between winter and spring. Evoke sunshine with the tart pastels of lemons, grapefruits oranges. Open jars of jam and bags of frozen berries to find summer, preserved. Imbue jewel tones and earthy sweetness into quick breads and cakes using beets and carrots. And don't overlook the radiant hues of teas and spices like hibiscus flower, green tea, or saffron.
Here are five honest desserts for early spring. Over the next week, we'll roll out the recipes here and at www.ediblebrooklyn.com. (Links will become active as the recipes are posted).