By the end of winter, desserts start to get a little ho-hum. There are only so many banana breads, oatmeal rasin cookies, and citrus flavored desserts you can make before you start reaching for those ridiculously over-priced berries that are teasing you at the grocery. Sometimes all you need to do is to switch it up a bit**. Throw a curve ball…or whatever quip you can think of. Hence, why I was drawn to this recipe by So Good and Tasty.
**Othertimes, all you need is Treefoils dipped in peanut butter or Thin Mints crumbled over vanilla ice cream…
During the winter months, citrus is my jam. I welcome their tartness after a season of sweet fruity desserts. Plus, berries aren’t easy to come by and if you do manage to find good looking ones at your grocery- they’re really expensive. Lemons, on the other hand, are 3 for $1. Score!
Rosemary, also, happens to be available all year long. Our once small plant is slowly growing into a bush, and given our unseasonably warm winter it has stood up pretty well.
Oh yeah, this recipe screams winter wonderland. It screams I know you’re tired of lemons and oranges but just give me one more chance! Ok, fine.
I have to be honest- I was a little weary of putting rosemary in my dessert. Sure, we had it in our back yard and was in season yada yada yada, but it just didn’t seem right. I am, however, very glad I went ahead and did it anyway [I figured we could always just eat the filling like classy folks if we didn’t like it]. The herb added a savory note to the dessert that went perfectly with the tart lemons. Who’d a thunk it?
If you don’t want to mess with a sure thing- the recipe would taste just amazing if you omit the rosemary, but why not spice it up a bit ya?