By lindsay on 5/13/2013
8 T unsalted butter
1 1/2 cups sugar
Grated zest of 1 large lemon
Juice of 3 large lemons
1/4 tsp salt
3 large eggs plus 3 large egg yolks
1 cup heavy cream
Melt the butter in the top part of a double boiler over barely simmering water (the water should not touch the bottom of the insert). Whisk in the sugar, lemon zest and juice, and salt. Beat the eggs and yolks together with a whisk in a medium bowl, and add to the ingredients in the double boiler. Cook over the barely simmering water, whisking constantly, until the mixture is smooth and glossy, and very thick, 3 to 5 minutes. *I have made this several times and it’s taken about 45 minutes to come to the consistency described. Do not let the curd boil, or it will curdle. Strain into a bowl, press a piece of plastic wrap directly on the curd to keep a skin from forming, and let cool in the refrigerator.
When the lemon curd is cold, whip the cream in a chilled bowl with a whisk or electric mixer until it holds soft peaks. Fold the whipped cream into the lemon curd with a rubber spatula until thoroughly combined. Pour into a metal serving bowl, cover with plastic wrap, and freeze until firm and set, about 6 hours. Serve from the bowl.
Posted in Recipes | Tagged Dessert |
By lindsay on 5/9/2013
Will is often the last one up in the morning. This morning I had to wake him up for breakfast. He was sprawled out in his bed and I kissed his cheek and said “I will never get tired of seeing your sweet freckled face.” As he was stretching and trying to open his eyes he said, “Keep reminding me that”. That is a moment to remember! (and why I’m writing it down so I do)
Posted in News |
By lindsay on 5/2/2013
1 cup oats
1 cup slivered almonds
1/2 cup unsweetened coconut flakes
1/4 cup toasted wheat germ
2 T whole wheat flour
1/4 tsp cinnamon
1/4 cup packed brown sugar
3 T butter
2 T honey or agave nectar
Preheat oven to 325 degrees. Line a baking sheet with aluminum foil and set aside. In a large bowl, mix together the oats, almonds, coconut, wheat germ, flour, and cinnamon.
In a small saucepan, combine the brown sugar, butter, and honey. Bring to a boil over medium heat and cook until thick and bubbly, 30 seconds. Pour the sugar mixture over oat mixture and stir to combine all ingredients. Spread on prepared baking sheet and bake for 20 minutes. Remove pan from oven and let cool completely on baking sheet. Break into pieces.
Posted in Recipes | Tagged snacks |
By lindsay on 5/2/2013
Makes 36 biscuits
2 1/2 cups flour
1 cup plus 2 T flax meal
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, at room temp
1/2 cup brown sugar
1/2 cup applesauce
2 eggs
2 tsp vanilla
3 T whole-milk yogurt
1 1/4 cup chocolate chips
Preheat oven to 350 degrees. In a large bowl, whisk together flour, flax meal, salt, and baking soda. In a medium bowl, cream together butter and sugar until creamy, about 3 minutes. Add applesauce. Beat in eggs and vanilla. Reduce speed to low and add half of the flour mixture. Blend in yogurt and beat in remaining flour until combined. Stir in chocolate chips. Cover and freeze dough for 10 minutes.
Drop rounded tablespoons of dough about 2 inches apart on baking sheet. Flatten slightly and bake about 12-14 minutes, until centers are set and biscuits turn pale brown on bottom.
Posted in Recipes | Tagged cookies |