Lemon Curd

Never in a million years did I think you could just MAKE lemon curd. Nor did I ever imagine I'd eat any...unless it was on a lovely scone... which I've heard is divine! I'm eating alone tonight and was settled on cereal. But I decided to take a look-see in my pantry and behold...a sad little box of Vegetable Biryani Paste just waiting to be tried. I picked it up at the grocery store because I had learned to make the dish from scratch and wanted to see how it compared. However, after getting it home I realized the directions look way more complicated than a box meal should be so I've neglected it. However, on this lonely night when adventure is my only companion I did a mental check list of my veggies and decided I had what I needed. I diced the veggies and got them marinading in the paste...then read the next step -- add 2 1/2 tbsp lemon curd. Can you make lemon curd? Why yes you can! Did I expect it to turn out right on my very first attempt...no. But folks -- I had the simple ingredients it called for and was finished in no time...and it's DELISH. If you ever have the nerve to try it out, here's the recipe I used. (I cut it down to 1/3)

Lemon Curd Recipe:

3 large eggs

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

1 tablespoon (4 grams) finely shredded lemon zest

3/4 cup (150 grams) granulated white sugar

4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Directions:

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce

) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.

Makes 1 1/2 cups (360 ml).


Read more: http://www.joyofbaking.com/LemonCurd.html

Cake Decorating Basics

Learn cake baking and decorating from the experts at Wilton. In this cake 'master class' you'll learn to cut, fill and ice a cake, fold and fill a parchment piping bag, and turn an ordinary layer cake into a true masterpiece. A beginner's cake decorating set is included in your class registration fee.

This Thursday, 11:30 a.m., my sister Maria and I will be attending a Cake Decorating Class. This would be a LONG overdue birthday gift for Maria from her siblings. Maria is, in our estimation, more of a pastry master than she believes (see below post). But she wants to start some training at the basic level to make sure what she's doing is right. We are excited to have this little adventure together!

Summer Fare

I have this thing where I convince myself that if it's healthier, it tastes better. It's really a wonderful fault that I have - To be able to lie to myself and believe it so emphatically. Anyway, since falling in love w/ a self proclaimed "meat-a-tarian" I have indulged on a few things I had previously (maybe subconsciously) sworn off of. Namely, red meat. I admit, I'd eat it every once in a while, but I never really missed it. Anyway, ever since Noah and I discovered our little hole in the wall, local favorite, Jake and Mikes, I've fallen for a sandwich I never thought I would consider. Jake and Mikes is famous for their Russian Reuben. I usually opt for the Turkey version, but every once in a while I splurge and split the corned beef with Noah. I find that I am now a little obsessed with anything that touts the name "Reuben" and I came across this recipe in Rachael Ray's latest mag. I am determined to give it a try. Seems so summery...and unhealthy...and YUM-O!

Cape Cod Reuben



Ingredients:
One 12-ounce bottle lager beer, such as Samuel Adams 1-1/4 cups plus 2 tablespoons flour 1 teaspoon salt 1 teaspoon paprika 3 cups cabbage slaw mix 1/2 cup Russian dressing 4 cups vegetable oil, for frying Four 6-ounce, 1/2-inch-thick cod or red snapper fillets 8 slices rye bread 8 slices Swiss cheese Directions:In a large bowl, whisk the beer, 1 cup plus 2 tablespoons flour, the salt and paprika until smooth. Chill for 30 minutes.

In a medium bowl, combine the slaw mix and 1/3 cup Russian dressing.

Preheat the broiler. Meanwhile, in a deep skillet, heat the oil until it registers 375° on a deep-fat thermometer. Place the remaining 1/4 cup flour on a large plate. Working 1 at a time, coat the fish fillets with the flour, shaking off any excess, then coat with the beer batter. Lower the fish into the oil and cook, turning occasionally, until brown and crispy, about 5 minutes. Transfer to paper towels to drain.

Place the bread on a baking sheet; broil until toasted. Transfer toasted side down onto a work surface. Spread the remaining Russian dressing on 4 slices, then top with the fish, slaw, cheese and remaining bread slices, toasted side up.