April Showers Bring Dill And Lemon Curd

May is filled with celebrations, graduations, engagements and bridal showers. And there’s nothing like dill to commemorate the occasions.

Dill has been thought of as a “good luck” symbol for thousands of years. I’ve used fresh dill leaves in the mini rolls, as well as the pea soup, which should be made at least two days early to allow the fresh, clean flavors a chance to bloom.

The classic lemon curd should also be made in advance. Having a batch in the refrigerator is like money in the bank. Add it to unsweetened whipped cream for an instant mousse, or fill a baked tart shell or meringue, and top it with berries and crème fraiche or whipped cream.

Bon appétit!

Chilled Spring Pea Soup(Serves 8, or 12 to 15 as an hors d’oeuvre)Canola or olive oil, for sautéing

3 leeks, white part only, chopped

1 medium yellow onion, chopped

3 stalks celery, chopped

2 carrots, peeled and chopped

Sea salt and freshly ground black pepper, to taste

2 teaspoons thyme

3 1-pound bags frozen extra fancy petit pois, defrosted

2 quarts good quality chicken stock, or more if necessary, boiling

Lemon juice, for enhancing

Chopped fresh dill, for garnish

1/2 cup defrosted peas, for garnish

Sour cream, for garnishTo prepare:Coat the bottom of a large stockpot with olive oil over moderate heat.

Add leeks and onion.

Sauté until they begin to soften, 2 minutes.

Add celery, carrots, salt, pepper, and thyme.

Sauté until aromatic, 4 to 5 minutes.

Stir in peas.

Sauté briefly.

Add enough stock to completely cover the peas by 3 inches.

Cover.

Bring to a boil.

Reduce the heat.

Simmer until all the vegetables are very tender, about 25 minutes.

Let cool, about 20 minutes.

Purée the soup with an immersion blender until completely blended.

Run the soup through a wire strainer for even consistency.

Taste and adjust the seasonings.

Bring to room temperature.

Refrigerate overnight, or up to three days.

Stir well and adjust the seasonings with lemon juice, if needed.

Top with a pinch of dill and a few peas, or add a dollop of sour cream.

Mini Dill Batter Rolls(Makes 24 mini rolls)1 package dry yeast

1/4 cup all purpose flour

1/4 teaspoon baking soda

2 tablespoons sugar

1 teaspoon salt

1 tablespoon grated yellow onion

1 tablespoon dill seeds

1/4 cup warm water

2 tablespoons unsalted butter

1 cup small curd cottage cheese, lukewarm

1 egg, beaten

1/2 cup all purpose flour

1½ cups sifted flour

About 1/3 cup unsalted butter, melted for topping

Maldon salt flakesTo prepare:Preheat oven to 350°F.

Generously grease muffin tin.

Add yeast, 1/4 cup flour, baking soda, sugar, salt, onion and dill seeds to an electric mixer bowl.

Heat the water and butter to 130°F in a glass cup.

Add the water to dry ingredients in the mixing bowl.

Beat on medium speed for 2 minutes.

Add cottage cheese, egg and all purpose flour.

Beat for 2 minutes.

Add the sifted flour.

Beat until smooth.

Cover the dough.

Let rise in a warm place until it doubles in bulk, about 2 hours.

Beat the batter 25 times with a wooden spoon.

Divide among the muffin tins.

Cover with a damp tea towel.

Let rise again until it doubles in bulk, about 35 minutes.

Bake at 350°F until the muffins are browned on the edges and done in the center, about 20 minutes.

Remove from the tins.

Roll the muffin tops in melted butter.

Dip in Maldon salt.Classic Lemon Curd(Makes 1 pint)1 cup sugar

4 large lemons, zest grated and juiced

1/2 cup unsalted butter

Pinch of salt

6 eggs

2 cups heavy whipping cream

1 pint fresh berries, washed and patted dryTo prepare:Put sugar, lemon juice, zest and butter in a large, heavy saucepan over medium heat.

Bring to a boil.

Stir until the sugar is dissolved.

Beat the eggs with salt in an electric mixer bowl until they are frothy, about 3 minutes.

Slowly pour a stream of the hot liquid into the eggs, beating on medium or low constantly.

Return the mixture to the saucepan over low heat.

Stir constantly until the mixture is thickened and leaves a clean path on the back of a silver spoon.

Remove curd from heat.

Cool to room temperature.

Transfer the curd to a clean glass jar.

Place plastic wrap directly on top of the curd.

Secure the lid and refrigerate overnight, or up to two weeks.

Whip cream in a mixer bowl until soft peaks form.

Reduce the speed.

Continue whipping until stiff peaks form, within seconds.

Whisk 2 cups of whipped cream into 1½ cups of curd.

Blend well.

Fold berries into the mousse and serve.