Lemon Curd

DSCF5661

The recipe for this lemon curd is so rich and delicious. I love the deep yellow color that appears as the curd becomes thick. It takes a little patience at the stove stirring, but is well worth the effort. This lemon curd was made at the tearoom I had worked several years ago. It went between two sugared and baked rectangles of puff pastry and topped with fresh whip cream.  On the menu it was called a lemon puff. It was a refreshing and delicious little treat. I could however, seriously skip the dessert and just eat the lemon curd until I was full. The lemon curd goes beautifully with scones as well as toast. It is a very special treat, one that I love to serve at tea parties. I have even given it to my guests in little jars as a gift to take home with them. It is always appreciated.  I will be sharing the lemon puffs recipe for you in my next post.

DSCF5668

DSCF5672

 

DSCF5674

Melt the butter over a double boiler. I used a pot and a bowl. Just have the water on low heat to simmer.

DSCF5675

Add the sugar, lemon juice, and lemon zest.

DSCF5677

Slowly stir in the eggs.

DSCF5681

Stir continuously about 20 minutes.

DSCF5683

Curd will coat the back of a wooden spoon when it’s done. It will thicken more as it cools.

DSCF5692

Strain through a sieve.

DSCF5699

Pour into your favorite jars. Seal and store in the refrigerator.

DSCF5702

Lemon Curd Recipe

8 oz. butter

16 oz. granulated sugar

5 lemons, freshly squeezed

Zest of 5 lemons

6 eggs and 2 egg yolks, whisked together

Melt the butter over a double boiler over low heat. Add the sugar, lemon juice, and lemon zest. Stir with a wooden spoon to incorporate the ingredients. Slowly stir in the eggs, stir continually as you incorporate. Continue to stir over low heat. It will take about 20 minutes for the curd to become thicker and a deep yellow color. The back of the wooden spoon should have a thin coating of the curd that coats the spoon.

Thanks for stopping by!!!

 

 

 

 

 

 

 

 

Mini Quiche

DSCF5641

These mini quiches make the perfect little savory bite. I love serving them at my tea parties. The crust is flaky and the custard light and delicious. The cheddar cheese adds a sharp note and the red pepper adds a hint of sweetness. They just melt in your mouth.

DSCF5615

DSCF5609

DSCF5616DSCF5619

DSCF5621

DSCF5622

DSCF5629

DSCF5647

 Quiche Custard

3 large eggs

¾ cup heavy cream

¼ cup milk

1 cup sharp cheddar cheese, grated

½ cup diced red pepper

½ teaspoon kosher salt

¼ teaspoon fresh cracked pepper

Dash cayenne pepper

Whisk eggs, heavy cream, milk, salt, pepper, cayenne pepper to blend.

Method:

Use store bought or homemade pastry crust. Using a biscuit cutter cut circles from the dough. Gently push the dough circles into the spaces of a greased mini muffin pan. Put a small amount of the cheese and a couple of pieces of the diced red pepper into each space. Carefully fill the spaces with the custard do not overfill. Bake in a preheated 375 degree oven for 25 minutes. Cool on a wire rack. When you can safely remove them arrange on a serving platter. Serve hot or cold. Recipe yields 48 or more mini quiche.

Note:

You can make this recipe ahead. The quiches freeze well. Just refrigerate to thaw the night before ready to use. Pre-heat oven to 350 degrees. Bake for 10-12 minutes.

Thanks for stopping by!!!

 

Key Lime Pie

Key lime
Key Lime Pie

This tart and creamy pie has become a family favorite over the last few years. It seems even when I have a guest who doesn’t think they will like it, I’m able to win them over.  It is so creamy and the graham cracker crust gives it a nice crunch. Just serve a small piece it is a rich dessert.

DSCF3071

DSCF3073

Key lime pie
Key Lime pie

Key Lime Pie

Graham cracker crust:

1 ½ cup graham cracker crumbs

¼ cup granulated sugar

1/3 cup butter, melted

Crush the graham cracker to crumbs. I used a zip lock bag and a rolling pin. You could also use a food processor. Put the crumbs in a bowl, mix the sugar into the crumbs and pour the melted butter over the crumb and sugar mixture. Mix with your hands to coat all the crumbs with the butter. Press crumbs into a 9” pie dish that you have ever so lightly buttered. Bake 10-12 minutes, just till golden.

Filling:

2 eggs plus 1 egg yolk at room temperature

1 14oz can sweetened condensed milk

½ cup lime juice

Grated zest of one lime

Beat the eggs for 2 minutes, then slowly pour the condensed milk into the beaten eggs and continue mixing another 3 minutes. Add the lime juice and zest. Mix for 1more minute. Bake 350 for 15 minutes. Cool on a wire rack. Top with freshly whipped cream.

Topping:

Serve with fresh whipped cream and a sprinkle of lime zest

Thanks for stopping by!!

 

Chocolate Chip Cookies

I rarely bake cookies any more. There’s never anyone at home that wants to eat them. We all seem to be watching our waist. So when an opportunity presents itself I’m right there ready to bake. I love chocolate chip cookies warm out of the oven with an icy cold glass of milk. They need to be soft in the center with a little crispiness around the edges, have semisweet chocolate chips, and be full of walnuts. I usually do half plain, half with walnuts. Not everyone shares my love of nuts. I slightly under bake my cookies; I find that they keep better. I don’t want to bite into a hard cookie the next day. These cookies stay just moist enough, making me feel confident that I can bake them the day before an event. I baked these cookies for a family gathering this past week. When I was leaving the tray was completely empty, which put a smile on my face.

Cream butter and sugars.
Cream butter and sugars.
Add eggs and vanilla.
Add eggs and vanilla.
Mix to incorporate.
Mix to incorporate.
Add chocolate chips, and nuts if using. Just stir a few seconds to incorporate.
Add chocolate chips, and nuts if using. Just stir a few seconds to incorporate.
Drop on to parchment lined baking sheet I inch apart.
Drop on to parchment lined baking sheet I inch apart.
Cool on a wire rack.
Cool on a wire rack.

Chocolate Chip Cookies

2 ½ Cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup packed light brown sugar

¾ cup organic pure cane sugar, or granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

2-3 cups semisweet chocolate chips (if you love the cookies very chocolaty add 3, I use 2)

2/3 chopped walnuts, optional, or divide batter and make half plain and half with nuts just use ½ cup walnuts in that case.

In a medium bowl, sift the flour, baking soda, and salt.

In the bowl of electric mixer fitted with a paddle, beat together the butter, brown sugar, pure cane sugar on medium speed for 3-5 minutes. Mixture will be light and fluffy. Add the eggs and vanilla, mix an additional 1 minute. Scrape down the sides of the bowl.

On low speed, gradually add the flour mixture just till it comes together. Add the chocolate chips, and walnuts if using. Mix on low for about 25 seconds, just to mix together. At this point I refrigerate the dough for 2 hours.

Preheat the oven to 350 degrees.

Using a teaspoon or small cookie scoop place cookies 1 inch apart on a cookie sheet lined with parchment paper.

Bake for 12-14 minutes, rotate cookie sheet at the 7 minute mark. I like mine light and just golden.

Cool on a wire rack.

Yields 4 dozen cookies

Store in an air tight container

 

Bakers note: I love to infuse my sugar with a vanilla bean for these cookies. Keep a container on hand for cookies and other bake goods.

I consider room temperature butter to be at least 65 degrees. I give the eggs 30 minutes to come to room temperature.

Thanks for stopping by!!!

 

Blueberry Muffins

I love blueberries! I consider myself lucky to live right near the blueberry capital of the world, Hammonton N.J. The farmers markets are filled with an abundance of these deep blue delicious berries. It is the perfect time to bake my favorite blueberry muffins. I love to make these muffins not just because they are so delicious, but they remind me of my boy’s Justin and Daniel. I found this recipe in a little paperback book I had purchased when they were little school boys. It had all kinds of recipes for lunch and snacks. They ate this muffin like it was a yummy dessert. I would always put butter on it hot from the oven. The recipe gave two amounts for the sugar. I always got away with the lesser amount. My boys just loved the blueberries and the buttery taste. I always added a few extra berries to the recipe. This was a treat we always looked forward to.

DSCF5445

DSCF5448

DSCF5449

DSCF5452

DSCF5455

DSCF5471

Blueberry Muffins

1¾ cup all-purpose flour

1/3 – 2/3 cup of sugar (infused with a vanilla bean)

2 teaspoons baking powder

¾ teaspoon salt

3/4 cup milk

2 large eggs, lightly beaten

¼ cup melted butter

1 cup of fresh blueberries, frozen may be substituted

1 teaspoon of pure vanilla extract

Preheat oven to 400 degrees

In a small bowl lightly beat the eggs, combine the melted butter, sugar, milk, and vanilla. In a large bowl combine all the dry ingredients. Spoon the wet mixture into the dry and mix with a wooden spoon just to incorporate the ingredients. You don’t want to over mix. Gently fold in the cup of blueberries. Line a cupcake pan with liners or grease each section with butter. Fill 2/3 full of batter. Bake 20 minutes. Makes 12 delicious muffins.

Baker’s notes: These muffins are best with the fresh blueberries. You may use oil instead of the melted butter. I prefer the melted butter. You could also add fresh lemon zest. I keep a container of sugar with a vanilla bean stuck in the center to infuse the sugar with vanilla. You may also use regular sugar.

Thanks for stopping by!!

Irish Soda Bread

Irish Soda Bread
Irish Soda Bread

Happy St. Patrick’s Day! I have been making Irish soda bread for many years. I love the smell of this quick bread in my oven. There are not too many bread recipes that produce such quick and delicious results. This recipe is a result of many years of trying different recipes. I believe it has the right amount of moisture, sweetness, and tang from the buttermilk. I also love the mixture of the currents and golden raisins. I have always added the butter cold to the flour mixture and approached this as a scone. By testing my recipe with melted butter I feel the end result may be just as good and a little easier. To add flavor I use pure vanilla extract it has always been my favorite. You could also add the zest of citrus fruit which gives a unique flavor. I love the sweetness of the golden raisins, the currents are more traditional and I love them as well. You could also just use raisins, and some years I add the caraway seed which really gives a depth of flavor. Irish soda bread is basic dough. Your imagination with adding the flavor you love makes it special. I only bake Irish soda bread right on or before St. Patrick’s Day. It is always something special to look forward to and I only serve it with Kerrygold Irish butter. It’s the best!

DSCF5160Ingredients.

DSCF5163Make a well in the middle of the dry ingredients. Add the wet.

DSCF5166Stir with a wooden spoon just to combine. Turn out onto lightly floured surface and shape into a ball.

DSCF5168Place in you baking pan and cut an X in the top.

DSCF5171Bake 375 degrees 45-55 minutes.

DSCF5184Out of the oven.

DSCF5189Cool just a little serve warm with butter.

Irish Soda Bread

4 cups all-purpose flour

¼ cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ teaspoon kosher salt

6 tablespoons unsalted butter, melted

1 extra large egg, lightly beaten

1 2/3 cup buttermilk

¾ teaspoon of pure vanilla extract

½ cup dried currents

½ cup golden raisins

1 tablespoon caraway seeds (optional)

Sift the dry ingredients in a large bowl. You could also use a wire whisk to combine the dry ingredients. Make a whole in the center of the flour mixture and add the wet ingredients. Stir to combine with a wooden spoon. Add the currents and golden raisins. Turn out onto a lightly floured board knead just a few times to form a ball. Don’t over mix!! Lightly butter a cast iron skillet or line a baking sheet with parchment. Lightly press the ball of dough. Using a knife make an X in the top of the dough. Bake 375 for 45-55 minutes. Bread should be 205 degrees on an instant read thermometer. Cool on a wire rack serve with softened Kerrygold butter.

Thanks for stopping by!!

 

 

Bacon Eggs And Harold Cline

On Sunday morning’s when I was a little girl two things almost always happened. My dad would get up and go down the street to the local little corner store and purchase Kaiser rolls. On his return home the frying pan would heat on the stove and a pound of bacon would hit the hot pan. Dad would take a fork and pull apart the bacon so it evenly cooked. He then removed the bacon and would start cooking the eggs in the bacon fat. I don’t ever really eat my eggs this way but I will tell you they were delicious. I loved watching him scoop the fat over the eggs till they were perfectly done. The yolk was just right not to runny not too hard. My dad’s name was Harold Cline. Loving husband to Jane cline and world’s greatest Dad to seven children. The second thing that happened on Sunday mornings after breakfast Dad would start to get ready for church which included shaving with a brush, cream and a real razor. I used to watch him and at the end he would put a dab of the shaving cream on my nose. Then he would put on a suit and tie, we would all then be getting ready to go to the Methodist church in the little town of Union Beach where I grew up. My Dad’s birthday was in March and I was thinking of him this morning. I decided since it was a day off I would treat my son Tim to bacon and eggs the way his Granddad used to make and tell him a few old stories of days gone by.

DSCF2057

DSCF2058

DSCF2059

DSCF2048

DSCF2066

Grace United Methodist church. Union Beach NJ
Grace United Methodist church. Union Beach NJ
My childhood home. Union Beach NJ
My childhood home. Union Beach NJ

Thanks for stopping by!