Lemon Curd

 

Lemon Curd

Ingredients

• 3/4 cup sugar

• 1/3 cup fresh lemon juice

• 2 large eggs

• 2 egg yolks

• 2 teaspoons cornstarch

• 3/4 stick unsalted butter, cold and cubed

Instructions

1. In a medium heavy based saucepan, whisk the sugar, lemon juice, eggs, egg yolks and cornstarch together until smooth. Place over low heat.

2. Add the butter 3-4 cubes at a time, stirring until each has melted before adding more.

3. Continue stirring (making sure to get into the corners of the pan, for around 6 minutes more or until thick enough to coat the back of a spoon without running.

4. Pour into a glass bowl or jar. Allow to cool for at least 15 minutes before chilling in the fridge for at least 45 minutes more. 

Notes

Store in a glass bowl with plastic wrap pressed to the surface of the curd to prevent a skin from forming. Will keep in the fridge for up to 10 days. 

Carrot Cake Banana Bread

 Carrot Cake Banana Bread

2 overripe bananas

2 eggs

1/2 c, coconut oil

1/3 c, honey

1 tsp, vanilla

1 tsp, baking soda

1 tsp, cinnamon

1/2 tsp, salt

1 1/2 c, flour

1 c, finely grated carrots

1/2 c, chopped walnuts

Frosting:

1/4 c. cream cheese at room temperature

2 T. butter at room temperature

1 1/2 c. powdered sugar

1 tsp. vanilla

2 T. heavy cream

Preheat the oven to 350 degrees.  Grease a loaf pan with nonstick spray. Set aside.

Mash the bananas and combine with the eggs in a large bowl.  Add the coconut oil, honey and vanilla and stir until combined. 

Mix the baking soda, cinnamon, salt and flour and add to the banana mixture.  Stir in the carrots and nuts then pour into the prepared baking pan.

Bake at 350 degrees until a toothpick inserted into the center comes out clean; about 45-55 minutes.  Let cool completely before frosting.

While the bread cools, make the frosting.  Combine the cream cheese and butter using an electric mixer.  Add the vanilla.  Slowly add the powdered sugar alternately with the heavy cream and beat until smooth.

Frost the bread and serve.

                                                            

Irish Cream Ice Cream

 Irish Cream Ice Cream

1/2 c. heavy cream

1 c. whole milk

1/2 c. Irish Cream liquor

1/2 tsp. vanilla

6 egg yolks

1/3 c. sugar

1/2 c. mini semi-sweet chocolate chips

Place the heavy cream, milk, liquor and vanilla in a medium sauce pan and bring to a simmer.  Meanwhile, whisk the egg yolks and sugar together in a medium bowl until smooth.  After the cream mixture comes to a simmer, add half the cream mixture into the egg mixture while whisking constantly.  Once combined, pour the egg mixture back into the sauce pan then cook over medium-low heat stirring constantly.  Cook until thickened, about 3 minutes.  The mixture should be slightly thinner than pudding consistency when done.

Remove from the heat and let cool in the sauce pan for 15 minutes.

Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.  Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s directions.  Add the chocolate chips 1 - 2 minutes before the ice cream is done churning.  Transfer the ice cream to a freezer safe container and freeze for 2 hours to set completely.

                                                          

Scottish Cranachan

 Scottish Cranachan

2 T. butter

1/2 c. sugar

1/2 c. oatmeal

9 oz. mascarpone

1 c. heavy cream

1/4 c. Scotch whisky

1 lb. fresh raspberries

Put the butter, sugar and oatmeal in a saucepan and stir over high heat for 4 to 5 minutes until toasted and crunchy.  Set aside to cool.

Put the mascarpone and cream into a bowl and beat with an electric mixer until soft peaks form.  Add the whisky, 1/2 the raspberries and two-thirds of the cooled oats.  Mix gently until combined.  Spoon the mixture into glasses and top with the remaining raspberries and crunchy oats.  Serve immediately.

                                     

Breakfast Casserole with Everything Seasoning

 Breakfast Casserole with Everything Seasoning

1/2 loaf day-old French bread or baguette

1 T. olive oil

1/2 onion, finely chopped

1 c. chopped leeks

2 cloves garlic, minced

1 lb. spicy breakfast sausage

1 c. shredded mozzarella

1 c. shredded cheddar

1 c. whole milk

1 c. heavy cream

6 eggs

1 tsp. dried mustard

1/2 tsp. paprika

1/8 tsp. cayenne pepper

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 T. Everything Bagel seasoning

Preheat the oven to 350 degrees.  Line a baking sheet with foil.  Cut the bread into 1 inch cubes.  Spread the bread cubes on the lined baking sheet and toast until golden brown, about 10-15 minutes.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onion and leeks.  Sauté until soft then add the garlic and sauté for 1 minute.  Remove this mixture from the skillet into a large bowl.  

Add the sausage to the same skillet and cook, stirring and breaking up with a wooden spoon, until browned.  Set aside.

Add the toasted bread cubes and both cheeses into the bowl with the onion mixture.  Stir to combine.  Add the sausage to the bowl and stir.  

In a separate bowl, whisk the milk, cream, eggs, dried mustard, paprika, cayenne pepper, salt and pepper until thoroughly combined.

Grease a 10” x 10” baking dish.  Add the bread mixture to the pan.  Pour the egg mixture over the bread and gently press the bread cubes down.  (If you want to make this the night before, cover at this point and refrigerate.)

Before baking, scatter the Everything Bagel seasoning over the top.  Bake until the top is golden and a toothpick inserted in the middle comes out clean; approximately 1 hour.  To prevent the top from getting too brown, cover with foil after the first 30 minutes. 

Serve warm.

You can also throw a couple cups of chopped fresh spinach in the onion and leek mixture if you would like to add some more vegetables to it.