Lemon Curd

Ingredients

* 5 egg yolks
* 1 cup sugar
* 4 lemons, zested and juiced
* 1 stick butter, cut into pats and chilled

Directions

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.


recipe: Alton Brown

Lemon Sorbet

Lemon Sorbet

Ingredients

• 1 lemon's peel, finely diced
• 1 cup water
• 1/2 cup sugar
• 1/2 cup lemon juice
• 1/2 cup carbonated mineral water
• 6 strips of lemon zest, for garnish

Directions

1. In a saucepan, stir together the diced lemon peel, 1 cup of water and sugar. Bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.
2. In a pitcher or bowl, stir together the lemon syrup with peel, lemon juice and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.
3. If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 1/2 hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.

(Recipe and image from www.allrecipes.com)

Lemon Cream Pie

Lemon Cream Pie

1 package 8oz cream cheese
2 cups of milk
1 package Jello lemon instant pudding

Soften cream cheese; blend with 1/2 cup of milk. Add 1 1/2 cups of milk and the pudding mix. Beat with mixer until well mixed. Pour into graham cracker crust. Chill 1 hour.

It is as simple as that! ENJOY!

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Israeli Couscous Salad

1 cup Israeli couscous

2 cups vegetable or chicken broth

4 T olive oil, divided

2 cups dried cranberries (craisins)

1 cup pine nuts

1/2 cup spring onions, white parts only, chopped

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1 teaspoon lemon zest

1 shallot, minced

1/2 lemon

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat.
Add the couscous and stir about 1 minute, until the couscous is lightly browned.
Stir in 2 cups of broth.*
Cover with a lid and reduce heat to low.
Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente.
Drain in a colander but do not rinse.
Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains.

In a serving dish, combine the couscous with craisins, pine nuts, spring onions, red onion, cilantro, lemon zest and shallots. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Note: This can be a very seasonal dish; simply dice additional fresh vegetables (butternut squash in the fall, zucchini in the summer) and toss in.
* Of course, you can always boil it in plain water as you would pasta and drain it; but I prefer the extra boost of flavor that comes from using a broth.

This recipe courtesy of this blog.