Mandarin & Orange Blossom Upside-Down Cakelets

On an otherwise cold and overcast March day, those of us with thick sweaters and thin pocketbooks can escape the gloominess and bake our way to a sunny afternoon on the Cote d'Azure. 

These little upside-down cakes, with their rounds of caramelized mandarin oranges and a soft hint of aromatic orange blossom water, will enchant you away from salty sidewalks and slushy streets. In four bites or so, you are strolling along the seashore, dressed in breezy linen, catching the flirtatious gaze of a sun-kissed local. They're that good. 

Sweet Tarts with Strawberry-Rhubarb Curd

Time spent outdoors in this warmer weather brings rosy cheeks, wind-tousled hair and sun-kissed skin - nature's way of highlighting our beauty within. Like us, seasonal produce needs no further embellishment:  its beauty and flavor are best enjoyed in simple preparations that highlight the produce itself. Inspired by the juices dripping down my chin from a strawberry rhubarb gourmet ice pop I recently enjoyed at my local farmer's market (and a serendipitous encounter at Goodwill that yielded a good-as-new Braun Juicer for only $3.99!!!), I wanted to experiment with the essence of these seasonal flavors in a special dessert. My rhubarb plant is currently in its adolescent phase - a few tall, slender stalks have burst forth from the earth. There's not enough to fill out a pie yet, but there is the perfect amount to extract that bright, tart taste. I liked the idea of tarts too - individual desserts filled with a creamy strawberry-rhubarb curd that encourages lingering with one's spoon.