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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 3 large egg yolks, strained zest of 1/2 lemon 1/4 cup freshly squeezed lemon juice ( 2 lemons) 6 T sugar 4 T unsalted butter, cold, cut into pieces Instructions: Combine yolks, lemon zest lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon. 5 to 7 minutes. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 3 days. Notes: Serve with Blueberry Scones. |
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