Got Curd? - Lemon Curd

I just realized, when making cupcakes for Easter, that I have never posted my Lemon Curd recipe.  This kind of surprised me a little, cause I make it all the time.  But sure enough, I've covered Meyer Lemon Curd, Caramel Blood Orange Curd, and Key Lime Curd.  But alas, not a peep regarding regular good old simple Lemon Curd.  Lemme tell ya, there ain't nothin' better on a scone.  Well, except maybe Blood Orange Marmalade.  But that is another post.

So, in the interest of covering all the bases; here is my Lemon Curd recipe (cause the proportions are a little different than the Meyer Lemon one)

Lemon Curd

4 oz unsalted Butter, melted
1 cup Granulated Sugar
2 large Eggs Whites
2 tsp Lemon Zest
3/4 cup Lemon Juice
pinch of Salt
6 large Egg Yolks


Melt the butter in a bowl over simmering water and set aside to cool slightly.
In a separate bowl place Sugar, Lemon Zest, Lemon Juice, Egg Whites and Salt.

Place the 6 Egg Yolks into the bowl of cooled melted butter.

Whisk the ingredients in both bowls until homogeneous.

 Add the Yolk/Butter mixture to the Sugar/Lemon and whisk until well combined.

Place the bowl over simmering water.

Cook, whisking constantly, until the mixture reaches 172F (78C) degrees, or until it thick enough to coat the back of a spoon.

Strain through fine mesh into a clean bowl, to stop cooking and remove the spent zest or any egg specks.

Cover on the surface with plastic, to prevent any crusting, and leave to cool to room temperature before refrigerating.

Once completely chilled, serve with scones, crumpets or fill your cupcakes with it ;)

Mangia!!
~~

Marx Foods Challenge - Cocktails and Mocktails

It's been a while since I have participated in one of the Marx Foods challenges, but when I heard that it was for Cocktails and Mocktails I said to myself, "Self, it's about time you got your challenge on." 
So I sent an email to Kate and lo and behold...   a box full of goodies showed up with the challenge to create a Cocktail and a Mocktail using at least 1 of the ingredients from the goody box in each one.... No repeats.

I suppose this is as good of a place as any to put the disclaimer statement in.....  so here it goes...

I am not employed by Marx Foods, I have never been employed by Marx Foods, nor am I related to anyone (that I know of) who is or has been employed by Marx Foods.  I am not being paid by Marx foods for any of the opinions contained within this blog post.  I am of sound mind and body (most of the time anyway) and therefore all opinions below are my very own.  :)  

OK, now that that part is out of the way, lemme tell ya what they sent me for the challenge....

Dried Pineapple, Saffron, Long Pepper, Dill Pollen, Fennel Pollen and Juniper Berries.

Hmmmm....  Juniper Berries are already a key ingredient in Gin so that was out, and I have used so much Fennel Pollen over the years that even the Dill Pollen couldn't inspire me into something.  Dried Pineapple?  Well, I do like Pina Coladas and gettin' caught in the rain, but I prefer fresh Pineapple for that.  SO.......

This will be all about Saffron and Long Pepper.

But the saffron will be first, cause I'm just wild about saffron......  Not saffron powder, which is often cut with tumeric and ground safflower stamens (making it uber-bitter and not at all very saffron-esque), but good saffron.  Nice red stamens of grassy effervescence are my favorite.  As a result, they often need to be soaked in warm water to release their color, flavor and fragrance.

For my Cocktail I decided to combine Saffron Simple Syrup with Rose Water, Silver Tequila and Lemon Juice.  My original name was going to be the Spanish Rose.... But I looked it up on the Internet and some fancy bartender in San Francisco has already laid claim to the name for a cocktail with a saffron foam on top (evidently I am on the right track with the syrup)  So I have now dubbed this the "Mellow Yellow"  For it IS very yellow, and it is definitely for those that are wild about saffron.

Saffron Simple syrup is, well, very simple.....

Place 1 1/4 cups Hot water in a sauce pan.
Add about 1/2 tsp Saffron Stamens to the warm water and allow them to soak for an hour.

Slowly, but surly, it will turn more and more yellow.

Place the saucepan over LOW heat and pour in 1 1/4 cups granulated sugar.

Stir until it is clear, then bring the whole thing to a simmer/slow boil.

Boil for 5 minutes.

Remove the pan from the flame and allow to cool for 20 minutes.

Strain out the spent saffron stamens.

Pour into a glass bottle, stopper and keep in a cool dark place to maintain the saffron's integrity.

Spanish Gold in a bottle.

For the Mellow Yellow Cocktail........

Grab a shaker and fill it with the following.
1 Jigger (1 1/2 oz) Tequila Blanco (I chose Corazon silver)
Juice of 1 Medium Lemon (which is about 1 1/2 oz or a jigger)
1 TB Saffron Simple Syrup (maybe a little more, if your not as much of a sour puss as I am)
1 1/2 tsp Rose Water
Crushed Ice

Shake all the ingredients together and strain into a Martini-ish glass.

Garnish with a rose stabbed through a lemon slice and float on top like a Spanish Galleon.

(I was really stuck on the whole Spanish thing)

Now, lets talk some long pepper.  Yes my friends, long pepper has been around a long time... The Romans used it profusely...  Somewhere along the line, through many centuries of history, the Peppercorn gained favor and graces almost every table in America.  I had heard and seen Long Pepper several times in gourmet shops and the like, but didn't bite.  I was much too obsessed with my Tellicherry and Malabar Black Peppercorns and my Swarak White Pepper Corns and the occasional foray into Green Peppercorns...  Not to mention the "Pink" Peppercorns that aren't really Pepper at all.

So now here I am with a sampler of Long Pepper... Ya know what... It tastes just like Black pepper, BUT, it's a little sweeter, and smells slightly more floral...  (sigh)  I think I am hooked now. 

I decided to put it to the test with my Mocktail.

One of my favorite things to do is to "pepper" my Strawberries to bring out their flavor... I know it sounds weird, but the Italians have been doing it for centuries and I think it's about time the citizens of the U.S. caught up.  Another one of my favorite things, that is a little more commonplace here in the U.S. is Lemon pepper.  I love lemon and pepper together.... and that is what gave me the idea... I love Lemon and Pepper, Strawberries and Pepper and I love Strawberry Lemonade so why can't I combine all three into a Trifecta of thirst quenching deliciousness?

Thus I present......  Strawberry Lemon Long Pepper-ade

Select 3 ripe and juicy strawberries....

Remove the tops and cut in half (this will make muddling a little easier)

Place your Long Pepper in a pepper grinder (I had to break mine up just a little bit)

Apply a few grinds of Long Pepper to your slices Strawberries.

Move the strawberries to a cocktail shaker along with some broken ice.

Muddle until you have achieved a "puree".

Add your favorite Lemonade and stir, then pour into an awaiting glass.

Garnish with a Long Peppered Strawberry.

Cin Cin!!
~~

Hey! You! Get Off of my Raspberry Cloud

My initial intention was to link the teaser picture of the Raspberry Cloud, from my last Wordless Wednesday post, to Corningware411.  Alas, I have decided that since Culinary Alchemy has been sadly bereft of any entries for over a month, it was time to post something here.  In all honesty, you really don't have to use a CorningWare 10x14 Roasting pan to make this.  I made a double batch for my family's 4th of July celebration and decided that a 10x14 would be a better choice, but a 9x13 would have been a perfectly serviceable receptacle.

I am going to give the recipe in a single batch measurements, so the pictures will not really match as far quantities are concerned.  Thus a 9x9 pan will be the choice for the following amounts.

So what exactly is a Raspberry Cloud.....?

Well, it's a layered dessert consisting of a vanilla cookie crust (graham cracker is too intrusive) smothered with a pillowy soft meringue, which is then frozen.  This makes it kind of like a semifreddo, but just before serving you add a layer of fresh berries (though you can use frozen in a pinch) and surmount that with lemon juice laced whipped cream.  Which moves it from semifreddo to Awesome-freddo!  (I know, that is a total mistranslation, but I liked the way it sounded)

It is light, refreshing and delicious on a hot summer's day.  As luck would have it, here in the Pacific NW, raspberries are at their peak at the beginning of July, thus making this a natural fit for Independence Day celebrations.   Even if my blog post about it is a week late...   :)

Raspberry Cloud

1 1/2 cups (6 oz) (170g) Vanilla Wafer Crumbs (about 30 cookies)
1/4 cup (2 oz) (56g) unsalted Butter, melted
4 large Egg Whites
1/2 cup (3.5 oz) (100g) Granulated Sugar
16 oz (453g) (~ 1 1/3 pints) fresh Red Raspberries (though you can use frozen raspberries)
2 tsp Granulated Sugar
8 oz (236ml) Heavy Cream
1 TB Confectioners' Sugar
1 TB Lemon Juice

Preheat the oven to 350 degrees.
Smash your cookies with a mallet or process them in the food processor (I prefer the more violent method employing a storage bag and the flat side of a meat mallet)

Place them in a bowl and add the melted butter, stirring with a fork until the crumbs are evenly coated.

Dump the mixture unceremoniously into a 9x9 baking dish or pan.

Press firmly.

Separate the eggs and save the yolks for another purpose.

Begin whisking the whites, on medium speed, until they reach soft peaks.

With the mixer still running, begin sprinkling in the 1/2 cup of Granulated Sugar a little at a time.

Continue mixing until the whites reach firm/stiff peaks.

Spoon over the cookie crust and spread it evenly.

Bake in the oven until the meringue is nice and golden brown, about 15-20 minutes.

Allow this to cool to room temperature (don't worry if it looks super puffy or uneven when you remove it from the oven, as it cools it will sink slightly) before placing in the freezer for 2 hours.

Right before you are ready to serve, place your berries in a bowl.

Sprinkle them with 2 tsp Granulated Sugar and toss, then set them aside while you prepare the whipped cream.

In a chilled stainless steel bowl, combine Heavy Cream and Confectioners' Sugar.

Whisk until stiff, then gently fold in the lemon juice. (Do NOT add the juice before whipping, or the cream will curdle)

Remove the baking dish from the freezer and scatter the Raspberries over the Meringue.

Spread the Whipped Cream evenly over the top. (don't worry if some of the berries show through, that's part of it's charm)

Garnish with more berries and some mint if desired.

Personally, I prefer to dig in immediately, while the Vanilla Wafer Crust and Meringue still retain the chill from being in the freezer.

Mangia!!
~~