Dutch Oven Beef Stew With Summer Savory has been a staple in my kitchen for as long as I can remember. Originally my Mum’s recipe, it’s loaded with onion, potato, and carrot. It’s the ultimate weeknight comfort food! I’ve swapped water for beef stock and upped the amount of summer savory to make it even tastier.
This post was first published on November 16, 2016 and was last updated August 10, 2019.
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The Nanny Project.
What is that?
It’s an idea I came up with over two years ago. An idea to showcase recipes belonging to the women we call Nanny, or Nana, or Grandma (or whichever name we may have for them).
It’s about tried and true recipes. Dishes that, the moment we take a taste, make us weak with nostalgia to be held by our grandmothers – smell their perfume one more time.
It’s about women of generations gone by. Women whose lives we may know very little about.
And about how recipes are threads that tie us to the past.
I’ve posted about grandmother’s a few times now. Here, here and my favourite, here.
Since the last time I posted a grandmother’s recipe, I’ve pitched The Nanny Project as a cookbook idea to two different publishers, and both were excited by the notion. One wanted to sign a contract immediately after meeting, however, something big has come up that has pulled my focus (pun intended – more details to follow).
And so, for now, I’ll continue to post these tried and true, tested-on-generations, grandma’s recipes as I come across them.
The recipe for Rhea’s Sugar Pie comes to me from a somewhat lengthy family connection. Rhea Marinier was my dad’s wife Wanda’s, sister Ruby’s, husband Denis’ mother.
Got it?
I don’t know much about Rhea other than she lived in Quebec and that Ruby said she was a great lady, funny and she loved life.
Sounds like my kind of woman.
Yesterday, when I made Rhea’s recipe, was the first time I’ve had Sugar Pie and if you’re wondering, yes it’s DAMN SWEET but it’s oh so good. And how on earth can you resist the name? I knew it had to be next on my roster of posts when I couldn’t stop singing this song –
Rhea’s Sugar Pie
single unbaked pie shell, homemade or store-bought
2 C brown sugar
1.5 Tbsp flour
1 can evaporated milk
5 Tbsp butter (75g)
1 egg
0.5 tsp vanilla
– mix all and put in unbaked pie crust – bake 30-35 minutes
That’s it for directions so I’m going to take it one step further and supplement the original steps with the steps I found helpful.
– preheat oven to 350º
– in a large bowl, whisk brown sugar and flour to combine and break up lumps in brown sugar
– whisk in evaporated milk
– whisk in egg and vanilla
– melt butter and whisk in
– pour filling into pie crust and bake 30-35 minutes – pie is done when it puffs slightly and has a slight jiggle in the middle – remove from oven and cool
– optional – top slices with whipped cream and a little sprinkle of nutmeg, cinnamon or cocoa
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In January I was hired by Johanna Eliot to be the consulting manager for Eliot & Vine, her shiny new, modern-European restaurant opening in Halifax at the end of April. The Eliot & Vine opportunity appealed to me for a number of reasons, the biggest being, that since January, I’ve been learning, and figuring out, many of the ins and outs required to open a restaurant from scratch. Of course, as the owner, Johanna’s ins and outs have been much more extensive than mine, but still, I’ve been privy to just about every single, behind-the-scenes detail.
One of my favourite things about working with Johanna is her ardor and zeal for all things food and wine. Once the mundane daily tasks of inspections, permits and tweaks to construction have been discussed and put away, we get to brainstorm recipe ideas, sample bottles of wine and talk about how we will fit everything together on the Eliot & Vine menus and lists. With the wide brushstroke of ‘modern European’ as the heralding concept of the restaurant, our team is writing menus that stay true to the core values of Eliot & Vine – uncomplicated, rustic, classic European elements – with nods to our exquisite Atlantic coastal home.
As an avid food magazine and food blog reader, one ingredient I continually encountered in my menu research was preserved lemons. I find the idea of preserved lemons intriguing first and foremost because I LOVE LEMON. Second, I’ve read that the flavour is reminiscent of a salty, briny, citrusy caper. And third, I adore the notion of a simple ingredient adding extra layers of depth and complexity to a dish. I’ve never eaten a preserved lemon, but I’m already planning how I will use them once they’re ready. I think they’d be wicked in a garlic oil based pasta, on top of baked fish, in a risotto with spring peas or asparagus, or on top of crostini with homemade ricotta. There are so many options that I know I’m going to find it hard to be patient during the required 30 days.
Please note – because I’ve never eaten preserved lemons, I decided to omit the spices in this, my first batch, and used only sea salt and lemon. I wanted to get a sense of what the lemons taste like on their own before I start jazzing them up with other flavours.
To make your own preserved lemons, do what I did and follow David Lebovitz’s super simple step-by-step ‘recipe’ here.
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Jenny Jack, aka The Brunette Baker, gets me. Not only is she one of the friendliest and funniest food blogger connections I have made in my travels, but, when she sent me an email if I’d like to participate in a blog hop for Emily Richards new Italian cookbook ‘Per La Famiglia‘, I mean COME ON. She KNEW I couldn’t / wouldn’t say no. With my 10+ year experience working in and managing Halifax’s (and arguably the Maritimes) best Italian restaurants (il Mercato, Ristorante a Mano and da Maurizio), it was a no brainer to add me to the #PerLaFamigliaBloggers list.
When my copy of Per La Famiglia arrived, I immediately sat down at flipped through the pages – pages filled with gorgeous warm photography that made me want to make every. single. thing (because let’s be honest, I buy and collect cookbooks for the photography – everything else is a bonus). Between the recipes for gnocchi, cannoli, doughnuts and many many other amazing sounding dishes, it was the roasted tomatoes that caught my eye. I looooovvvvveeeeee slow roasted tomatoes. The complexity and depth of flavour that roasting brings out in a tomato is one of the wonderments of cooking to me. I love to eat them by themselves, on polenta, in pasta or rice, on crostini, in salad – the list goes on and on. I have my own method of roasting tomatoes but I was eager to try Emily’s version because her recipe calls to slice the tomatoes in halves where I normally do slices. Brushed with good olive oil and fresh chopped herbs, the tomatoes were fantastic and as Emily mentions in the book, freeze well.
Please take a moment and check out the incredible recipes the other #PerLaFamigliaBloggers are making –
Jenny from The Brunette Baker is making Ricotta Cannoli
Julie from Dinner With Julie is making Ricotta Spinach Gnocchi
Chrissie from The Busy Baker is making Amaretti Cookies
Heather from The Tasty Gardener is making Squash Hazelnut Rotelle
Britt from My Daily Randomness is making Tiramisu
Libby from Libby Roach is making Nonna Ortenzia’s Meatballs
Kristy from She Eats is making Egg and Raisin Bread
Gwen from Devour and Conquer is making Sweet Potato Gnocchi with Sage Butter
Tiffany from Eating Niagara is making Potato Doughnuts
Nancy from Gotta Get Baked is making Hazelnut Chocolate-filled Cookies
Amanda from Once Upon A Recipe is making Balsamic Roasted Pear Wedges with Prosciutto
Nicole from Culinary Cool is making Spinach Ricotta Canneloni
Carole from Yum Yum Factor is making Pickled Eggplant
Christina from Strawberries for Supper is making Baked Pasta with Sausage and Ricotta
We’re giving away a sweet prize of a signed copy of Per La Famiglia, a gnocchi board and a 3-piece Microplane Elite Grater/Zester set – enter below for your chance to win! (please note – leaving me a blog comment is mandatory to open Raffle Copter) –
This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. No purchase necessary to enter. Giveaway will run from Wednesday, March 23, 2016 at 12:01am to end on Wednesday, March 30, 2016 at 11:59pm. Winner is chosen at random via Rafflecopter. Winner will be contacted via email and given 48 hours to respond. If not, a new winner will be chosen. Winner selected MUST correctly answer a skill-testing mathematical question. Winner’s name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. Prize value is approximately $75CDN.
I received a free copy of Per La Famiglia and was asked to share my thoughts in exchange. Thank you very much to Whitecap Publishing for the complimentary book and Microplane for the contest gift set!
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Ok, it’s official.
‘Butter Celebrates!’, the newest cookbook from Vancouver bakery guru Rosie Daykin, is the prettiest cookbook I own.
Rosie Daykin provides over 100 recipes for sweets that home bakers will return to year after year until they become family traditions. Whether you’re welcoming a new baby, a new neighbour, or the New Year; sharing Thanksgiving, Hannukah, or Christmas with friends and family; or simply enjoying summer, Rosie has the perfect recipe for every occasion.
I curled up one morning with a hot cup of coffee, a snuggly kitten and my brand new copy of Butter Celebrates! to choose the recipe I wanted to make for the #ButterBakedBloggers Blog Hop. The front cover of Butter Celebrates! is gorgeous – soft shades of baby pink, pastel peach and mint green. The inside cover left me with the warm and fuzzies as I feasted visually on a Nanny-style pattern of blue vintage flowers. In fact, the entire book is replete with luscious full-colour photos, heartfelt writing, delicious sounding recipes and the promise of ‘… a year of sweet recipes to share with family and friends‘.
Rosie is a wonderful writer and even though really, you’re only reading tiny black letters strung together on a page, she has a way of inviting you in and making you feel welcome. Her tone is warm and friendly and as I was reading, I could picture myself hanging out with her, eating cake.
‘I like to remind everyone who works at Butter as often as I can that we aren’t just making a cake, we are making someone’s birthday cake or wedding cake or bar mitzvah cake. This is so much more than cake. This is someone’s life and we’ve been included.’ – Butter Celebrates!, page 2
For the #ButterBakedBloggers Blog Hop, I was tasked with choosing one recipe to make from Butter Celebrates! (just one?!) and, as soon as I saw the Peppermint Nanaimo Bars, I knew that was the recipe for me. Nanaimo Bars have been on my ‘must make’ list for a while now, and, it may sound kind of dumb to say, but, until I read Rosie’s recipe, I thought all Nanimo Bars were made with Bird’s powdered custard. Turns out, REAL Nanaimo Bars are made with butter, icing sugar and whipping cream – three of my favourite things! The directions were easy to follow and the bars were a cinch to make. Once they had set in the fridge, I cut them into bars and packed them up in a Pyrex container to take to a family birthday party. As soon as the lid was lifted to reveal the layer of crushed candy cane sprinkled on silky chocolate, the gloves were off and the birthday party-goers were battling it out, jostling for position to get to the bars.
Family verdict? ‘Please make them for every family function we have from now on’.
I guess that’s a good sign?
Long story short, Butter Celebrates! is a gorgeous book with sweet treat for every occasion. Heck there’s even a bonus section at the end with tips and ideas on packaging and wrapping your treats as gifts! It would make a great addition to your cookbook collection, or that of someone you know that loves to bake.
Please take a moment to check out the rest of my #ButterBakedBlogger friends that are participating in the Butter Celebrates! Blog Hop! –
Jenny from The Brunette Baker is making Guinness Cake with Pretzels
Heather from The Tasty Gardener is making a Cookie Feast with FOUR different kinds of cookies!
Christina from Strawberries for Supper is making ‘Hostess’ Cupcakes
Robyn from Planet Byn is making Orange Gingerbread Cake
Gwen from Devour and Conquer is making Christmas Panettone
Meg from Sweet Twist of Blogging is making Lemon Loaf
Libby from Libby Roach is making Gingerbread Guys
Jan from Family Bites is making Animal Cookies
Tessa from Style Sweet CA is making Chocolate Gingerbread Cake
Mardi from eat.live.travel.write is making Champagne Cupcakes
Jacquee from I Sugar Coat It is making Eggnog-less Bars
Amanda from Once Upon A Recipe is making Banana Pecan Caramel Cake
And hey! While you’re at it, why not enter to win this awesome prize pack of a personally signed copy of Butter Celebrates! and a box of goodies from Rosie’s bakery in Vancouver! To enter, follow the Rafflecopter prompt below.
This giveaway is open to all legal residents of Canada who have reached the age of majority at the time of the contest in the province or territory in which they reside. Void in Quebec. Winner must answer a skill-testing question. No purchase necessary to enter. Giveaway will run from Wednesday, November 25, 2015 at 12:01am to Wednesday, December 2, 2015 at 11:59pm. Winner will be contacted via email and name will be displayed on Rafflecopter widget. Email address will never be given out to any third party or anyone for that matter. Prize value approximately $125.
***Sorry – if you want the Nanimo Bar recipe, you’ll have to buy the book!***
Read MoreOne bite of Cape Breton Butterscotch Pie and you won’t look back! Thick, luscious butterscotch pie filling is made with brown sugar and butter and dolloped into a pre-baked pie crust. Top yours with meringue if you like, however, we prefer whipped cream. This recipe makes one 9-inch pie or 36 2-inch pies.
This post was first published on October 20, 2015 and was last updated August 12, 2019.
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Did you know lilac blossoms are edible?
ME NEITHER.
My neighbour has a number of beautiful old lilac trees growing on his property and has generously given me license to take what I want (including his abundance of rhubarb which should be ready next week!).
So yeah, lilac blossoms.
They’re a little bitter and taste kind of how they smell.
I read somewhere that they taste lemony.
They don’t.
Mostly they’re just soooooooo pretty.
Lemon Lilac Puffs
1 recipe of 6-Minute Microwave Lemon Curd
1 package frozen puff pastry
Lilac Blossoms
– make 6-Minute Microwave Lemon Curd – recipe here – cool
– bake puff pastry into desired shapes
– top with lemon curd and lilac blossoms
*The wooden cutting board featured in this shot was a ‘Welcome to Cape Breton’ gift from Teena Beaton, owner of Just Bored Boards here in Cape Breton. You can visit Just Bored’s Facebook page here or, find their handcrafted cutting and cheese boards at a number of locations across Nova Scotia including: Down To Earth Art Gallery, Antigonish – Made In The Maritimes Artisan Boutique, Bedford – The Gaelic College of Cape Breton, Cabot Trail, Englishtown
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Lobster Risotto – serves 4 – 6
4 C chicken stock
8 strips thin-cut bacon or 4 strips thick-cut bacon, chopped
1 medium onion, chopped
2 C Arborio rice
1/2 of a 750mL bottle dry white wine
1 – 1.5 C cooked lobster
3 – 4 Tbsp butter
2 large handfuls grated Parmesan
– heat chicken stock in a pot until steamy – remove from heat
– heat a large, high-sided skillet over medium-low heat
– add chopped bacon to skillet and cook halfway, about 3 – 4 minutes
– add onion to skillet and cook until translucent, about 2 minutes
– add Arborio rice to skillet and cook until rice is translucent around the edges, about 2 – 3 minutes
– add 1/2 of wine to skillet and cook rice until wine is completely absorbed, about 3 – 4 minutes – stir rice occasionally to prevent sticking – add other 1/2 of wine and cook rice until wine is completely absorbed – stir rice occasionally to prevent sticking
– add one ladle of hot chicken stock to rice and cook until stock is completely absorbed – stir rice occasionally to prevent sticking
– continue to add hot chicken stock, one ladle at a time, until rice is cooked al dente, about 30 minutes***
– turn off heat and add cooked lobster, butter and grated Parmesan to rice – stir until butter and cheese are melted in and absorbed
– spoon onto platter and serve
***you may not use all of the chicken stock – I usually taste my rice for doneness once I’ve used about 3C of chicken stock and I will turn off the heat when my rice is still fairly al dente, because, when I add the butter and cheese, the heat in the pan will continue to cook the rice – after sitting for a few minutes it’s usually perfect
I live on the East Coast of Canada, and can you believe I didn’t try a bowl of Nova Scotia seafood chowder until I was in my 30s?! It may sound like an anomaly, however, with a diagnosed scallop intolerance, I was nervous to try any seafood. I learned how to make this creamy seafood chowder recipe when I lived in Cape Breton, and it is shared with permission.
…Read MoreThis recipe for Homemade French Meringues never would have happened if it weren’t for movita beaucoup. I blindly believed I could make French meringue cookies with pie meringue and have it bake into crisp little kisses. I WAS SO WRONG.
This post was first published on January 9, 2015 and was last updated September 15, 2019.
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Read MoreRoasted Squash, Chorizo, And Blue Cheese Strata is a recipe written by my friend Kathy Jollimore. She and I wanted to collaborate on a project for a long time, and finally, last Sunday, we got together to make this gorgeous breakfast strata. With Chorizo sausages from Ratinaud, Chef Jason Lynch’s Dijon mustard, and Blue Harbour Cheese’s Urban Blue, it’s a simple breakfast or brunch recipe showcasing some of Nova Scotia’s best ingredients.
This post was first published on December 2, 2014 and was last updated September 25, 2019.
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Read MoreRoasted Butternut Squash Pie Filling is better than pumpkin pie filling. There. I said it. I love this pie crust recipe by Ina Garten – it’s terrific. My pie crusts always look a little raggedy and I have long accepted I will never make a perfect-looking, beautifully braided pie crust. This butternut pie filling makes up for my lack of pie crust making skills. It’s creamy, sweet, and lightly spiced. It’s basically perfect and it it’s what’s on the inside that counts right?
This post was first published on November 16, 2014 and was last updated August 18, 2019.
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Read MoreBacon Fat-Roasted Beets With Double Smoked Bacon And Shallots is a great side dish for Thanksgiving dinner or any other family meal like turkey or roast beef. A colourful mix of red and yellow beets tossed with double smoked bacon, aged Balsamic, and roasted shallots captures all the right flavour notes – smoky, salty, earthy, acidic, and sweet.
This post was first published on November 4, 2014 and was last updated August 18, 2019.
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Read MoreOld Fashioned Apple Pan Dowdy is a recipe that simply feels right to make in the fall. Each year I watch sweet, fragrant apple blossoms mature through the heat of summer into crisp red-skinned spheres. As the days grow shorter, the fruit falls to the ground, withering, absorbed unto the earth. And then it begins again. The life-cycle of the apples reminds me of Elodie Gallien – my maternal grandmother – and her losing battle with Alzheimer’s. The autumn, and the apples, raise thoughts inside of me, both sweet and sad.
This post was first published on October 3, 2014 and was last updated September 1, 2019.
This Old Fashioned Apple Pan Dowdy post is part of The Nanny Project, an ongoing personal series exploring the relationships and connections between grandmothers, recipes, the past, and present. I started The Nanny Project in the fall of 2014 and wrote it as a bi-weekly column in The Chronicle Herald from October 2017 until the spring of 2019.
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Read MoreHomemade Granola with Honey And Sesame Oil is one of my favourite large batch-snacks to both make and eat. When I’m busy and on the go I eat it by the handful. When I have time in the mornings I add a dollop of apple butter or plain yogurt, or a splash of milk and eat it like cereal. The recipe makes a large amount, however it stores well in a large airtight container in the cupboard for up to one month. The recipe is also customizable for any nuts or dried fruit you have on hand.
This post was first published on September 28, 2014 and was last updated July 27, 2019.
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Read MoreOvernight Crockpot Apple Butter will fill your house with the scents of fall – apples and spices, plus a caramel note from brown sugar. It’s a gorgeous treat dolloped on homemade granola, spooned over ice cream, or served on the side of pork roasted with rosemary. We love it in the mornings spread on whole grain toast with a slice of sharp cheddar cheese.
This post was first published on September 27, 2014 and was last updated July 27, 2019.
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Read MoreDate And Plum Puffs With Rum Sauce came about because I had it in my head that dates and plums and rum would be good together and I was right! As the name implies, Date And Plum Puffs With Rum Sauce are very rummy (and very yummy). They are a perfect little appetizer to serve at a party with sparkling wine!
This post was first published on September 25, 2014 and was last updated August 11, 2019.
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Read MoreMy friend Gabby Peyton and I recently drove to Dempsey Corner Orchard in Aylesford, Nova Scotia to pick peaches. Feeling inspired by the peach orchard, Gabby wrote a short essay about our visit; I wrote a recipe for Peach Bourbon Bread Pudding With Vanilla Bean. The bread pudding recipe is super simple, and takes less than 25 minutes in the oven. It’s also egg-free, with a rich, crispy texture from butter combined with white sugar. Feel free to swap out any other summer fruit you like, but don’t skip the bourbon or vanilla bean unless you absolutely must.
This post was first published on September 5, 2014 and was last updated July 31, 2019.
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Read MoreRaspberry Thyme Scones are a sweet little treat, perfect for an afternoon of self-care. A tiny table set up in the yard with a thermos of herbal tea, a good book, and a plate of baked goods is a great way to relax and enjoy time alone. Feel free to substitute any other berries or fresh herbs you like, or happen to have on hand.
This post was first published on August 17, 2014 and was last updated July 26, 2019.
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Read MoreI made this Prosciutto, Asparagus, Fontina Quiche With Honey-Roasted Tomatoes post in partnership with my friend Gabby Peyton. Gabby and I have both visited France and Italy so we thought baking a French and Italian-inspired quiche would be a delicious and fun way to spend a day together. I had always wanted to make quiche but never made one from scratch. My heavens it was tasty! Salty, creamy, buttery, and cheesy, it was everything I hoped for. Be sure you leave yourself an extra two hours to make the honey-roasted tomatoes. They are amazing!
This post first appeared on July 15, 2014 and was last updated on July 26, 2019.
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When the idea for Lemon Curdsicles first popped into my head, I Googled it right away. I mean, COME ON, surely SOMEONE has already thought of them before and posted them SOMEWHERE on the web?
But no – nobody has.
(NO Google, I did NOT mean Lemon curd cycles. And what the hell is a beef tallow curdsicle anyway?!?)
Anyhoo, these are one of the BEST things I’ve made since I first started my blog in 2010. A bold statement yes but so so true!
I’ve made homemade ice cream in the past that’s been pretty darn good however, it always seems to freeze just a little too hard. I’ve mentioned my love of David Lebovitz before here and here and am absolutely enthralled with his latest book ‘My Paris Kitchen‘ published by Random House. Seriously – it’s lovely. David wrote another book in 2007 called ‘The Perfect Scoop‘, so trust me when I say this man knows his ice cream. For the Lemon Curdsicles I used David’s recipe for Apricot Kernel Ice Cream (without Apricot Kernels) found in ‘My Paris Kitchen’. You can find basically the same recipe on David’s website if you click here. His recipe calls for 5 yolks – the recipe I usually use only has three. I think the extra yolks in David’s recipe lend extra creaminess to the ice cream and prevent it from freezing hard as a rock – it’s the perfect compliment to the tart brightness of the lemon curd. You could also make the6-Minute Microwave Lemon Curdand layer it in popsicle molds with softened store-bought vanilla ice cream.
SO GOOD.
Lemon Curdsicles
1 batch of David Lebovitz’s Vanilla Ice Cream (recipe from www.davidlebovitz.com):
For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
– Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
– To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
– In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
– Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
– Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
– Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.
1 batch of 6-Minute Microwave Lemon Curd (original recipe from Out Of Old Nova Scotia Kitchens by Marie Nightingale):
3 eggs
1 C sugar
3 lemons
1/4 C butter
pinch of salt (optional – not included in the recipe, but I usually add a pinch to any curd I make)
– In a large microwaveable bowl, ***whisk eggs + sugar until smooth*** – zest all 3 lemons into the eggs and sugar and then juice them right into the bowl – break butter into small pieces with your hands and throw into bowl – whisk everything together
– Microwave, one minute at a time, for 5-6 minutes, whisking between each minute ‘until it is as thick as honey‘ (Out Of Old Nova Scotia Kitchens, p 171) – mine took 6 minutes – pour into a jar – refrigerate
***IMPORTANT*** – IF YOU DO NOT WHISK YOUR EGGS AND BUTTER SILKY SMOOTH FIRST you will end up with cooked scrambled egg bits. That’s fine but IF THIS HAPPENS – pour your curd through a sieve BEFORE you jar it. It will pretty much run right through – you may have to press the last bit with the back of a spoon. The sieve will catch all of the scrambled bits.
***ANOTHER NOTE*** – Wednesday January 29, 2014 – I made this recipe again, with 3/4 C of sugar instead of a full cup – it was really nice – more tart, less sweet – BUT IT COOKED FASTER – 4.5 minutes
– After churning ice cream batter, layer it in popsicle molds with dollops of chilled lemon curd – freeze overnight
YOU WILL NOT REGRET IT.
Read MoreMaking this Grilled Shrimp With Fresh Sage And Pancetta recipe couldn’t be easier! It’s a simple summer appetizer with so much flavour and only three simple ingredients – shrimp, fresh sage leaves, and sliced pancetta. If you watch the video posted below you will see our technique of gently stretching out the fresh shrimp before wrapping them. Feel free to substitute bacon or prosciutto if you like, however pancetta wrapped shrimp are one of our favourite easy summer appetizers to enjoy on the patio with friends.
This post was first published on May 26, 2014 and was last updated on September 25, 2019.
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