Thursday, April 30, 2009

Lemon Curd

We love lemon curd in our family. If you haven't tried it, you're missing out. =) It's basically a condiment you can use on toast....or as a sauce on cake or ice cream. Basically, you can use it anywhere you can use jams or syrups. It's yum, yum, yummy--especially if you're a lemon fan. MMMMM. This is the best recipe I've found.


1/2 cup fresh lemon juice (about 2 lemons)
zest of 2 lemons
1/2 cup sugar
3 eggs
6T. butter


Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.

Strain lemon curd through a fine sieve into a container and chill, its surface covered with plastic wrap, until cold, at least 1 hour.

Original recipe from Epicurious.

Friday, April 24, 2009

Flourless Chocolate Cake

This is the Williams-Sonoma recipe--right out of their cookbook called "Baking."

We made it tonight and it was DELICIOUS. We topped it with strawberries.

10 oz bittersweet chocolate, chopped (I used chocolate chips...)
3/4 c. butter, cut into pieces
2 t. vanilla
5 large eggs
1 c. white sugar

1. Preheat oven to 350. Grease a 9" springform pan, and line the bottom with parchment paper. Grease the paper and dust with flour.

2. In a heavy saucepan over medium-low heat, combine chocolate and butter. Heat, stirring until mixture is smooth. Remove from the heat and let cool. Whisk in vanilla.

3. In a large bowl, combine the eggs and sugar. Using an electric mixer set on medium-high speed, beat until the mixture lightens in color and triples in volume, about six minutes. Pour the chocolate mixture over the egg mixture. Using a rubber spatula, gently fold them together. Pour and scrap the batter into prepared pan.

4. Bake until the top forms a crust and cracks and a toothpick inserted in the center come out with some wet batter attached, about 45 minutes. transfer to a wire wrack. Immediately run a knife around the pan sides to loosen the cake; it will fall in the center. Press down on the edges to even the top. Let cool.

5. Release the pan sides and remove them. Trim off any crumbly edges. Invert a flat plate over the cake and then invert them together. Lift off the pan bottom and peel off the parchment paper. Frost if desire.

6. Refrigerate about 1 hour. Serve cold or at room temperature.

Tuesday, April 14, 2009

Request: Cooked Ham Recipes

Ok ladies. I've got left-over Easter ham. Buckets of it. My in-laws bought a HUGE ham and then left before they even made a dent in it. So, I've already done my two standard cooked ham recipes. What've you got? :)

Oh. And I should say-for those of you who don't know me, which I recognize is most of you, I need something simple right now. Your most gourmet cooked ham recipes won't do for me at the moment. I just had a baby and I've got 2 other kiddos, so something simple and family pleasing would be superb.

Thanks in advance! :)

Sunday, April 5, 2009

Bread Maker Wheat Bread

Basically, I took this recipe and halved it (with some minor changes), but it came out GREAT in my bread machine.  YUM.

1 1/4 cups warm-to-hot water
3/4 T. yeast
3 T oil
1/4 cup honey
1 t. salt
1 T. gluten
1.5 cups white flour
1 3/4 cups whole wheat flour

- Put in bread machine.
- Set timer.
- Wake up to the best smell ever.
- Eat more than you should.
- Repeat as needed.

Whole Wheat Snickerdoodles

Adapted from AllRecipes.

1 cup butter
1-1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 cup white sugar
2 teaspoons ground cinnamon

- Cream butter and brown sugar until fluffy.
- Add eggs and vanilla.  Beat well.
- Add dry ingredients, except sugar and cinnamon.
- Mix sugar and cinnamon together in a small bowl.
- Shape dough into small balls and roll in the cinnamon sugar mixture.
- Place 2 inches apart on an ungreased baking sheet.
- Bake at 375F for 8-10 minutes.

Two Reviews

I'd like to give two enthusiastic thumb-ups to both Canneloni and Chicken Gyros.  Both were excellent and will be added to our rotations!  The canneloni was quite possibly the easiest thing I have ever made, and the yogurt sauce that goes with the gyros is my new favorite dip.  YUM.