Happy Saturday from the newest member of the Homestead family. This is the loudest chick we’ve hatched in a long time. We’ve named her Bo. . . Bo Peep.
click here to hear her peep.
Kathy
Archives for April 2016
In the Beginning
In the beginning, God created the heaven and the earth . . . . And God saw every thing that he had made, and, behold, it was very good. (Genesis 1:1-31)
‘In the beginning’ of each day, we have the opportunity to create ourselves anew. Let us strive to live each day so that we can look back at all we have done, and see that ‘it was good’.
Happy Sabbath,
Kathy
When Life Gives You Lemons . . .
Yes, I know it’s Tax Day . . . so I know you need something to brighten your day. . . to lift your spirits. . . to take your mind to a better place. . . .
Find a fresh lemon. Wash it, dry it, and slice it open. . . . Breathe deeply! Take several slices from that lemon and put it into a glass of ice cold water. . . drink up! (yup – this is the hard stuff around here!)
If that doesn’t do it for you, then try making some lemon curd.
What’s that you say? You’ve never heard of – or had Lemon Curd?!!!!
Oh, you will kick yourself when you find out what you have been missing! (Please capture the kicking of self on video and send me a copy – I could use a good laugh!)
You may have seen jars of this stuff on shelves of specialty shops, or in your grocery store. They may be labeled ‘Lemon Curd’ – but once you have had it fresh – and find out how easy it is to make it, you will never buy the imposters off the shelf again.
How do I serve it? you ask –
The traditional way is to serve it with cream scones, or on toast. Try it on biscuits, waffles, crepes, as a filling for white or yellow cakes, piped into cupcakes, spread on a tart pastry and topped with fresh berries and whipped cream . . . . or my favorite way – on a spoon – and right into the mouth!
However you use it, don’t deny yourself a spoonful of sunshine any longer. Mix up a batch and save a little to share with a friend!
For my friends who have come from across the pond, hope this takes you home – if for just a bit!
Enjoy,
Kathy
Here’s my recipe. . . .
Lemon Curd
All the flavor of lemons in a heavenly curd. Sweet, tart, perfect!
Not sure how to serve this? Try it on biscuits, cream scones, spread on a waffle, with crepes, or on a spoon, strait from the jar. It is wonderful spread between layers of your favorite white or yellow cake, or as a surprise filling in a cupcake or pastry.
Ingredients
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound butter room temperature, (1 stick or 8 Tablespoons)
- 4 extra-large eggs
- 1/2 cup lemon juice 3 to 4 lemons
- 1/8 teaspoon salt
Instructions
- Using a microplane or fine grater, remove the zest of 3 lemons, being careful to avoid the white pith. Set aside. (If you do not have a fine grater or microplane, you can peel the lemon with a vegetable peeler - being careful to remove only the yellow outer layer.)
- Squeeze the juice from the three lemons you just peeled. You should have close to 1/2 cup of juice. If not, squeeze another lemon and add the juice until you have 1/2 cup. Set aside.
- Put the sugar in a food processor fitted with the steel blade. Add the lemon zest and pulse until the zest is very finely minced into the sugar.
- Using an electric mixer, cream the butter.
- Beat in the sugar and lemon mixture until well mixed.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the lemon juice and salt and mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly.
- The curd is done when you can trace your finger across the back of the spoon and it leaves a clean path - when it reaches about 170 degrees.
- Remove from the heat and allow to cool before using or refrigerating.
- Store in clean, air-tight containers in the refrigerator for up to 3 weeks.
Notes
This should be stored in clean, air-tight containers in the refrigerator and will keep for 2-3 weeks - although is never lasts that long around here!
A Word about Lemons
And on the eighth day, God created lemons!
Where would we be without this perfect little fruit. It is used in so many ways – to brighten and enhance the taste of already delicious foods. . . What would fish be without a squeeze of lemon? How about using the grated rind of a lemon, mixed with a little fresh thyme and combined with butter – rubbed on chicken before roasting . . . Try to imagine summer without lemonade, grilling without lemon-pepper, or – heaven forbid – a lemon meringue pie – without the lemon. I haven’t even touched on the cleaning power of lemon.
Although few would ever eat a lemon by itself, the world would be very dull without them.
Those who have never had a mature lemon tree cannot appreciate the volume of fruit one tree can produce. And yet, as the owner of several different varieties of lemon trees, there can never be too many lemons!
Many people prefer the Improved Meyer Lemon. It is a native of China and is believed to be a cross between a lemon and and mandarin orange. The peel is thin and a deep yellow-orange color and tastes and smells more like an herb than a lemon (which is why I don’t use them in recipes that call for lemon peel – unless they specify Meyer Lemon peel). The flesh of the Meyer lemon is very dark yellow. They are much sweeter than a standard lemon (Eureka or Lisbon) and are only moderately acidic – which for some, makes them more palatable – but is the reason why their juice should not be used in canning – to acidify low-acid foods. They are most plentiful from December through May.
The standard lemon – typically the Eureka or Lisbon variety – is larger than the Meyer lemon. The peel is much thicker, has more texture, and smells and tastes like lemon. The pulp is very yellow – lemony and bright. They are moderately sweet and highly acidic – which gives them their ability to make your mouth pucker -(and makes them suitable for use in canning – to acidify low-acid foods)! Are you salivating yet? Standard lemons are available year round (thank goodness!). . . . and are the stuff that heaven is made of! They are my favorite for using in cooking.
Although there is nothing like the taste of lemons fresh off the tree, they store and travel well and no matter where you live, fresh lemons are available in the produce section of the grocery store. However you can acquire them, bring some home and put these pucker-powered work-horses to work!
Stay tuned for some of my favorite ways to use lemons. . . . . .
Pucker Up!
Kathy
