Homemade Lemon Curd...

Homemade Lemon Curd.... I have been promising that I would one day post my lemon curd recipe with pictures. I made a few recipes like Berry Napoleon and Mini Fruit Tarts , using lemon curd, but never really showed you how to make it. I had listed the ingredients, but I never showed you the steps involved. Since I made a batch recently, I decided to take photos and add a post devoted only to lemon curd:). It really is easy to make, so I hope you wll try it one day. I know there are many other recipes out there. Some recipes are very picky and can curdle on you, while others have more butter than I care to add. I have made this recipe for years now ...I think it was originally in a Taste of Home magazine. Most recipes tell you to strain the curd...I never strain it. I actually like to see the lemon peel...but if you don't like the lemon peel , just strain it. I cook my lemon curd over low heat in a double boiler and cook it until it thickens or reaches 160 degrees. I then pour it in a jar and let it cool. I love to have lemon curd on hand for scones, pies tarts,cakes etc...I tried freezing the lemon curd and had outstanding results. So make some and freeze it in small containers and you will have lemon curd at your fingertips! It makes a really nice gift as well. I absolutely love making lemon mousse with the lemon curd. Just whip some cream and fold in a bit of lemon curd and you have some amazing Lemon Mousse. Anyway, here is the recipe with photos attached...feel free to cut the recipe in half.

You will need: You can easily cut the recipe in half (which I often do)...recipe makes about 3 1/2 cups.

4 eggs
2 cup sugar
1 cup butter(no substitutes),melted
2/3 cup lemon juice
3 TBS grated lemon peel
1/8 tsp salt

Directions:

If you have a double boiler, use that. If not, you can place a smaller pot on top of a larger pot to make do. It actually works like a charm! Place some water in the bottom of the bigger pot and place the smaller pot on top. You want enough water to barely touch the smaller pot. Just keep the water simmering (use low heat). If you have high heat it will ruin your lemon curd. This does take some patience.

Get your ingredients ready.

In the top of a double boiler, beat eggs and sugar.

Stir in butter, lemon juice, peel and salt.

Cook over simmering water for 15 minutes or until mixture is thickened and reaches 160 degrees.

You will notice that you will have a foam on top. Keep stirring every so often ...you don't want the curd to burn. Basically don't leave the stove for the next 15 minutes or so:). The foam will slowly go away as you reach the desired thickness.

The curd should reach 160 degrees. Strain it if you like, But I never bother!

I like to pour mine in jars while hot. The curd is still a bit clear, but as it cools it will thicken even more and get a creamy golden yellow color.

Cover and store in the fridge for 1 week (or freeze).

Crushed New Potatoes...A New Favorite Side Dish

Crushed New Potatoes...A New Favorite Side Dish. These potatoes are so easy to make, a really great addition to any meal. I think it brings the meal up a notch...just because they are so delicious and yet different. They are perfect for an appetizer as well. Scouring the net, I noticed that they are Cuban in origin....called Cuban Crushed Potatoes. Now, you will see them all over the blog world, and many chefs have these at their restaurants. Really, they are great little potatoes! They have become our new favorite way to eat them...they are the perfect size too. Sometimes, when you just want a smaller portion of potatoes, you just might want to make these. They definitely have a ton of flavor... even in smaller portions. The regular recipe just calls for simple ingredients...potatoes,oil,salt,pepper, and a sprinkle of parsley. I chose to bring in more flavor by adding some garlic and chives. I also sprinkled some Parmesan and a bit of pepper jack cheese. I noticed that the melted cheese holds the crushed potatoes together and is easier to lift up without having pieces of potatoes fall all over. You can add some cilantro, parsley, thyme, oregano...or any other herbs you have and like. If you want to make them spicy, toss in some pepper flakes. But, I think you will enjoy these.

You will need: adjust amounts to fit your needs(make more or make less)

4 new potatoes

1 TBS olive oil

1 garlic clove

1 TBS chives

salt

pepper

2 TBS grated cheese(any kind you like...I used Pepper Jack)

1 TBS Parmesan
Herbs of choice (optional)

Directions:

Preheat Broiler

Wash potatoes well and place in salted water.

Bring to boil and cook till fork tender (15-20 minutes).

Mix oil with crushed garlic clove. Set aside.

Line a baking sheet with parchment. Place the potatoes on the parchment.

Using a potato crusher, crush the potatoes carefully. You may also use a paper towel and press the potatoes with your palm.

Pour some garlic oil over each potato.

Sprinkle some salt and pepper. Add some Parmesan/Pepper Jack cheese and chives.

Broil for 7-10 minutes or until nice and crispy.

Sometimes, I bake the potatoes with the Parmesan cheese for 10-15 minutes, add the Pepper Jack cheese at the last moment, and then broil until golden brown.

Sprinkle with additional chives.

Bacon Wrapped Dates and Pineapple...Tapas

Bacon Wrapped Dates and Pineapple...Tapas This little appetizer, or amouse bouche, can come in rather handy for parties or a small gathering. It can also easily work as a perfect little snack. You will probably find these delectable morsels at any Tapas restaurant. It is very popular with the Spanish cuisine. On our recent trip to Chicago, we had these bacon wrapped dates at a local Tapas restaurant. We really enjoyed them, but all the time I was thinking that I could easily make these at home. Now, you really have to like the sweet/salty combination to like these morsels. But even if you think you don't, you should at least try them once. The dates can be a bit sweet, so the bacon compensates for that. Of course, you also HAVE to like bacon! Otherwise, you might as well just forget the whole thing...but, I am hoping you will like these. You know how it goes, you can put bacon on anything and it makes it all better...most of the time anyway:)!

I used the Medjool kind of dates. They are the bigger, softer kind. I like to go to my local whole foods store and buy just a few....however many I need. I guess you can probably use the smaller kind, but I prefer the Medjool dates. I've made these bacon wrapped dates a couple of times. The first time I stuffed the dates with some Manchego cheese. The second time, I stuffed some with a variety of nuts. I wanted to see and taste the difference. I really enjoyed the nut version. Actually, the ones we had at the Tapas restaurant were just plain. But, me being me, I had to add my own twist. I also made some bacon wrapped pineapple(the fresh kind, not canned) and I was amazed with the result! I mean I LOVED them. If you love pineapple on your pizza, you will probably like these.

When making these, just make sure you overlap the bacon a bit so that it doesn't unravel on you. Use a toothpick to secure the bacon. I got about 3 dates out of one slice of bacon....maybe I was skimpy, but it worked for me. I've also seen these where they overdo the bacon....I mean the dates are really covered in bacon. I just used a bit...even though I love bacon. No need to overwhelm the dates...

Bake them in the oven until crispy and you have a wonderful little appetizer.They really are great for a gathering. I guess you can easily use turkey bacon, if you like.

You will need: dates can be quite sweet, so keep that in mind that when making number of servings

Medjool dates, pitted OR pineapple

bacon

nuts

cheese

Directions:

Stuff your dates with cheese.

Or, stuff them with a variety of nuts.

Wrap bacon around stuffed date and secure with a toothpick. You can also wrap bacon around a piece of pineapple.

I used the fresh kind of pineapple. Place a piece of parchment paper on a rimmed baking sheet. Place skewered bacon wrapped dates/pineapple on baking sheet seam side down. Bake in a 375 deg oven until crispy....this can take from 15-25 minutes, depending on oven and crispiness preference.

I use my toaster oven a lot, so I did mine in the toaster oven. Serve warm.

Fruit and Nut Chocolate Dessert

Fruit and Nut Chocolate Dessert... A new idea for an after dinner dessert that can be whipped up in no time...and you can do it ahead! I love the fact that you can enjoy something so simple and yet so pretty. It is even gluten free! Sometimes, it is hard to come up with a gluten free dessert in a short amount of time. So, this works for those of you who are gluten intolerant or know of someone who is. You can definitely be creative with the toppings...I absolutely loved the raspberry one. But, feel free to use fresh strawberries, blueberries, or whatever fruit you like. I chose to do a nut and dried fruit as well. It would be great if you use the very best available chocolate...but in a pinch, you can also use chocolate chips. You can use muffin size paper liners for an after dinner dessert or you can use the mini muffin liners for afternoon tea. Either way, just don't overfill them with too much chocolate...I guess you can, if you really love chocolate:)! I thought I would share this idea with you ...hope you like it. Maybe, you already knew of this:)....in case you haven't, here it is.

You will need:

Chocolate, good quality, melted*

fresh raspberries, or any kind of berry

dried nuts(walnuts, pecans, pistachios, pumpkin seeds, etc..)

dried fruits (cranberries, apples, blueberries, etc..)

muffin paper liners(regular or mini)

muffin tins(just to keep the shape of the liners)
*you can also use any white,milk, or dark chocolate

**try adding some toasted coconut as well.

Directions:

Melt chocolate in double boiler.

Get your topping ingredients ready.

Place paper muffin liners in the muffin tin.

This will hold the chocolate shape. Spoon about 1 TBS chocolate in the bottom of the muffin liner.

Carefully spread the chocolate in a layer. Place fruits and nuts on top of chocolate ...embedding them a bit into the melted chocolate. Repeat with remaining chocolate.

Let cool till hardened.

You can also refrigerate it. Best served the same day....especially the fresh fruit kind.

Eggs en Cocotte with Creamed Mushrooms

Eggs en Cocotte with Creamed Mushrooms... We absolutely love eggs...any kind will do! Eggs en cocotte are new to me. I mean, I've made a similar dish where you place a slice of ham in the bottom of a muffin pan and a few TBS of cream, crack an egg over it and bake it. I think it is called eggs in a basket.

But recently I was watching a video from Jacques Pepin~More Fast Food My Way where he made these eggs. Of course, he made these eggs en cocotte in beautiful ramekins.These ramekins weren't just regular ramekins. They were these cute looking miniature "mugs", topped with a lid. They were too cute... the lids were a really nice addition. I have to admit that it was those cute ramekins that first caught my eye. I had to use what I had, my tiny regular white ramekins. They were still fabulous, loved the eggs even without the lids. I think this dish would be great for an elegant breakfast, a wonderful breakfast in bed idea or even as a first course to a fancy dinner. But, I have to admit that we enjoyed these eggs simply in the comfort of our cozy home without the frills. They were quite delicious and now my husband is requesting them often:)!

I did change a few things with how I made the eggs, that's only because I had to do with what I had on hand. This recipe is actually quite easy to tweak to your preferences. You can't really mess up this recipe. Feel free to use any cheese you like or have on hand. I added some chives, but that is purely optional. If you notice, I chose to sprinkle the cheese on top of the eggs, just my personal preference. You can omit the cheese, if you like. I did not use the whole amount of cream the recipe called for...just cutting down some calories. But, if I would be doing this for guests, I would probably use the whole amount.

I LOVE the idea of these cute little bread sticks! They are wonderful to dip into the yolk. It brings the eggs up to a new level. I hope you too will enjoy these wonderful eggs. I am listing the recipe as posted by the NYDailyNews.com. If you click here, you can see the whole episode where Jacques Pepin actually makes them. It is fun to watch...

Oh, did I ever mention that Jacques Pepin is one of my Absolute Favorite chefs?...I loved watching him cook up a storm on PBS while growing up....him and Julia Child, what a team they made!

TIP: Ok, for those of you who do not like mushrooms, try substituting the mushrooms with spinach.

You will need:~Adapted from Jacques Pepin-More Fast Food My Way Serves 4 (obviously you can do one or as many as you like)
2 tablespoons chopped shallot(I used regular onion)

1 tablespoon good olive oil
1-1/2 cups julienned white mushrooms
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon cognac( I used white wine, but you can use chicken stock)
1/2 cup heavy cream( I used less, just 'cause I watch the fat content:))
3 tablespoons grated Gruyere/Swiss/Pepper Jack/Cheddar/Mozzarella cheese
4 eggs
chives, chopped
2 large slices country bread, toasted, buttered and cut into finger-size sticks

Directions:

You will need to toast the bread. Just do them ahead of time, so that you will have them ready. I chose to sprinkle some Parmesan on them. Just because I thought it would look a bit more sophisticated:). Really, though, I do think the Parmesan does add a nice touch to the bread sticks.

Heat the shallot(or onion) and oil in a small saucepan over high heat.
You will notice that the onions will start to sizzle, stir and cook for another 30 seconds or so. You can add the mushrooms, salt and 1/4 teaspoon pepper. Cook the mushrooms, stirring occasionally, for about 2 minutes.

Add cognac(or wine or chicken stock) and mix well. Add the cream and bring it all to a boil.
Continue boiling over high heat for 1-1/2 to 2 minutes to reduce.Divide the mixture among 4 small (1/2-cup) ramekins or other small molds
.
Sprinkle cheese,salt/pepper and/or chives on top. (The recipe may be prepared ahead to this point.) Or you can just crack the egg and place the cheese/chives on top of the egg like I did.
Just before serving time, break an egg into each ramekin and arrange the ramekins (without their lids) in a saucepan that is deep enough so the pan lid fits on top to cover the ramekins while they are cooking. Pour enough water around the ramekins in the pan to extend about 1/2 inch up the sides. Bring to a boil, cover the pan (not the individual ramekins) and cook for 5 to 7 minutes on low(simmer), or until the eggs are set but still a little runny.

To serve, sprinkle a little freshly ground black pepper on top of the eggs, if you like. Serve with a small espresso spoon on each plate.