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This painting by an unknown artist, which I found in a market, was the inspiration for my Mexican kitchen.


Featured Recipe - May 2021

Lemon Posset 


2 1/4 cups heavy cream

3/4 cup sugar

5 tablespoons fresh lemon juice

2 table spoons of lemon zest

Bring cream and sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.