Lemon Curd: The Most Delicious Way to Use Up Egg Yolks.

The other day when I made dark chocolate mousse in the blender I found myself with 6 left over egg yolks, what was I going to do with that? I googled recipes and found one for lemon curd, which was funny because I also had an abundance of lemons. I went ahead and made it, it was super easy, and I was surprised at how delicious it was, I found that I wanted to put it on everything. The recipe I found was on about.com from John Mitzewhich. I will be making this again.

Classic Lemon Curd

  • 6 egg yolks
  • 1 cup sugar
  • 1/3 cup fresh lemon juice (about 4-5 lemons)
  • 2 T grated lemon zest
  • 1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices
  1. Add 1-inch of water to a medium saucepan and bring to a simmer over low heat. In a medium metal bowl whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.
  2. Place the mixing bowl on top of saucepan (the bowl should be wide enough to fit on top of the saucepan, but shouldn’t be touching the simmering water). Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken, and will coat the back of a spoon. This will take approximately 7 to 10 minutes. Remove from heat.
  3. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next.

 

We served it on pancakes with blueberries for a sunday breakfast, also try it on scones, muffins, biscuits, pound cake or as a filling for layer cakes.

 

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Father’s Day, a reason to make breakfast: Pineapple Ginger Pancakes

As I have said before, I don’t like to make breakfast, it is way too early to mess up my kitchen, but there are exceptions, one being Father’s Day. My husband loves breakfast and he deserves it, for example he was awoken this morning by our oldest son, there was a crisis, the internet connection was down. Now two hours later and all of us complaining the whole time he has it back up and running and I don’t think any of us thanked him. Hopefully he will read this, so thank you, see I’m not that ungrateful. Well the least I can do is make breakfast. Pancakes are always a crowd pleaser, so I decided to make it a little more special by making a fruit topping, we had a pineapple on hand so the decision was made. Happy Father’s Day to all the hard working Dad’s out there who so often go unrecognized, if I could I would make you all breakfast.

Pineapple Ginger Topping

1 fresh pineapple peeled cored and chopped into 1-2 inch chunks (most produce stands will core and peel whole pineapples for free, just ask)

1 t chopped ginger

1/4 c orange juice

1 t corn starch

Place all ingredients into a small sauce pan and bring to a boil, turn heat down and simmer for 5 minutes or until juice thickens slightly.

Pancakes

1 c flour

1 T sugar

2 t baking powder

1/4 t salt

1 egg beaten

1 c milk

2 T vegetable or canola oil

Mix together all ingredients in a medium sized mixing bowl, mixture may still be slightly lumpy, do not over mix.

Use a 1/4 or 1/3 sized measuring cup to ladle batter onto a skillet that has been preheated to medium and rubbed with a small amount of oil.

Flip when bubbles form around the edge, about 1 min. cook for another minutes and remove keep warm in oven until ready to serve.

Spoon pineapple topping over pancakes and top with pecans, almonds, or toasted coconut if desired