Lemon Curd on a Molasses Tart

Lemon Curd on a Molasses Tart

I was in Arizona with my cousin last week and we had the opportunity to pick some lemons off a friend's lemon tree.  Of course we picked to many and madly tried to figure out what to do with them.  Cindy ended up juicing a bunch of them and freezing the juice.  She also made some amazing Lemon Curd.  We had lemon curd on lemon poppy seed scones which were fantastic and lemon curd on molasses ginger snap cookies.   We decided that next time we get to together at thanksgiving we will make some kind of molasses ginger tart with lemon curd.  I brought a few lemons home and tried out a a recipe last night.  I must say it turned out delicious, but just about everything tastes great with that lemon curd on it.    So here is what I did.    I dug though my recipes, and found a molasses sugar cookie recipe. 

Molasses Sugar Cookies

¾ c shortening

1 c sugar

¼ c Brer Rabbit Molasses

1 egg

2 tsp baking soda

2 c flour

½ tsp cloves

½ tsp ginger

1 tsp cinnamon

½ tsp salt

Melt shortening in the microwave, allow to cool slightly then add sugar, molasses and egg. Beat well.   Mix the dry ingredients then add to the molasses mixture. Mix well and chill thoroughly.  Form 1 inch balls then roll in granulated sugar.  Place on a greased cookie sheet 2 inches apart.  Bake at 375 for 8-10 minutes.  Take out of oven and let set for a few minutes to solidify some before taking off cookie sheet and placing on cooling rack. 

I made the dough as directed and pressed about 2/3's of it into my largest spring mold pan but this would work also on a pizza pan. Be sure and spray the pan with Pam or grease.  I baked it at 375 for 12 minutes regular bake then convection bake for about 5 more minutes.  You want it soft not over cooked but it should pull away from the sides of the pan a little and when you jiggle the pan it should be solid and not jiggly.  

 Let the this cookie cool --  I also made a bonus of a dozen cookies out of the remaining dough.  

While the cookie crust was cooling I made the lemon curd.  Cindy revised the recipe from Ina Gartner, the Barefoot Contessa's  that we found online.  I am going to write it how we did it.  The ingredients were the same but the technique was very simple and not the same way Ina recommends. 

Lemon Curd

Ingredients

• 3 lemons
• 1 1/2 cups sugar
• 1/4 pound unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• 1/8 teaspoon kosher salt

Directions

Zest 3 lemons, being careful to avoid the white pith using a tiny grater.  Put the zest in a bowl with the sugar and mix. 

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Once the lemon curd is cooled and the cookie crust is cool.  Remove the cookie crust from the spring mold pan.  I had to use a knife to get it off the bottom in a couple of spots.   Be sure and spray or grease the spring mold pan before baking the crust.  

Put the cookie crust on whatever you want to serve it on, and cover it with the lemon curd.  Chill and enjoy. 

Bailey's Irish Cream Cupcakes with Chocolate Irish Cream Ganache filling

Irish Cream Cupcakes, filled with Chocolate Irish Cream Ganache

Duncan Hines Deluxe Butter Golden Cake mix,  Prepare as per directions except in lieu of 2/3 cup of water use 1/3 cup of water and 1/3 cup of Bailey’s Irish Cream.  Pour in to cupcake cups and bake as per directions on the box.

Make the Chocolate Irish Cream Ganache

8 oz dark chocolate chips                                                                                                                         2/3 cup heavy cream                                                                                                                                   2 tablespoons butter at room temperature                                                                                                     2 teaspoons of Bailey’s Irish Cream

In a medium saucepan over medium heat, heat cream until simmering. While heating the cream, Place the chocolate chips in a heat proof bowl, micro wave for 15 seconds, stir, microwave 20 seconds, stir and microwave 20 seconds. 

Pour simmering cream over partially melted chocolate chips. Let sit for 1 minute then stir until smooth. 

Add butter and Bailey’s stir until smooth and combined.  Set aside until cool and thick enough to be piped, stirring occasionally. 

After the cupcakes are cooled core out the center with an apple corer or paring knife.  Trim the piece you cut out, save the top 

Fill the space cut out in the cupcakes with the thickened Ganache.  Top with the trimmed top of the cupcake center.  Plugging the hole with the original cupcake top piece.  

Frost with Bailey’s Buttercream Frosting

8 tablespoons unsalted butter at room temperature                               

3-4 cups of powdered sugar                                                                                                                    4-8 tablespoons Bailey’s Irish Cream

Beat the butter on medium high until light and fluffy. Add powdered sugar and beat until incorporated.  Add Baileys a few tablespoons at a time until you reach your desired consistency.   Put in a frosting bag and decorate as your hearts desires. 

Are you ready for some FOOTBALL!

Well Superbowl Sunday is just around the corner and it is time to start getting ready for the feast.  For me that is what it is all about.  A great excuse for chips and dip!  Oh yeah a game is on TV also.... for me the more people the merrier! After all it is just a game for entertainment and an excuse for DIP and a party. I read somewhere that some parties have two TV areas, one quiet zone for the people who want to hear every word (Mike) and one for those that are there for the DIP which is actually a great idea.  Currently I really don't have a plan for a party but we will see.   What am I going to make even if it is just for a small group?   Dessert, dip (most likely artichoke dip, onion dip and layered bean dip), possibly some chicken wings and some baked beans. I started this weekend with some dessert.  Cut out cookies in the shape of Footballs.   I made all the cookies, frosted a few and put a bunch in the freezer to frost for Sunday.

I have a good sugar cookie recipe which follows and they are frosted with canned frosting.  I bought 2 cans of frosting one vanilla and one chocolate.  I mixed some red and yellow food coloring in the vanilla to make it orange then added a little of the chocolate to get a brown orange, the base color of the footballs.  Then did the laces in the chocolate.   Here is the recipe.  They are good for any occasion that you want to make shaped/cookie cutter cookies.

Soft Sugar Cookies

            For cookie cutters

1 ½ c sugar

1 c shortening

2 eggs

1 c sour cream

1 tsp baking soda

1 tsp baking powder

1 tsp vanilla

4 c flour

Cream together all ingredients.  Use enough flour to handle (4 c). Refrigerate for a fe minutes so it is sticky. Divide dough into 3 balls.  Dip each ball in a small amount of flour so it won’t stick to board.  Roll out each ball on a floured board 3/8 inch thick. Cut with cookie cutters. Bake at 375 degrees for 7 minutes.  Should be light in color.  Frost and decorate.

What do you do with an eggplant?

A beautiful eggplant came in our Full Circle Box this week and we are not really eggplant people.  I have never cooked one before so I got on my favorite recipe site and started looking.  Knowing that it was just going to be Chris and I eating it as Mike's limited palate  was not going like it or even want to try it.    I found this recipe: http://www.myrecipes.com/recipe/rigatoni-with-eggplant-and-dried-tomatoes-139306/, and then started modifying it.   I had some cooked spaghetti noodles in the fridge from the night before so decided  they would be used in lieu of rigatoni, and I began.

Pre-heat the oven to 425 degrees.

In a 13x9 inch glass baking dish, pour in approximately 2T olive oil.  Cut up one onion into wedges, break apart and mix in with the olive oil in the baking dish.  Bake for 10 minutes.  Cut  the eggplant in half after cutting off the stem.  Rub the inside of the eggplant with olive oil.   In the baking dish move the onion over and place the eggplant in the pan cut side down.  Roast with the onions for another 15-25 minutes until the onions are golden brown and eggplant is just tender.

Next work on the tomato pesto:
In a blender add
4 oz sun dried tomatoes in oil (mine Italian seasoned already)
1/4 c almonds (I used whole almonds)
3 cloves of garlic
6 kalamata olives (pitted)
Turn on the blender and mince up.
Add 2T olive oil
and about 1/4 cup of half and half.
Mix with the blender and puree to a thick chunky pesto.

Mix with the cooked pasta. 

I then microwaved the pasta and pesto for 4 minutes as I did not like the flavor of the raw garlic.  When the onion and the eggplant was done roasting take out the eggplant.  Put the pasta mixture in the baking dish with the onion. Cut the eggplant into bite size pieces and mix with the pasta and onions.  Sprinkle with Parmesan cheese and stick it back in the oven with the oven turned off to melt the cheese, and keep it warm while finishing up the rest of the meal.  This could be the whole meal.  Of interest  I found a bag of seafood medley at Costco today for $5 something a pound with scallops, prawns and a variety of seafood in it.  Chris asked if I added the seafood to this.  I did not but you sure could and it would be great. So another idea.