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Pretty pink jelly & a Valentine’s Day giveaway!

What an interesting song to come on randomly as I was typing this post. Because I do. I like food. I like making it, I like eating it, I like talking about it. Me & Jay have long conversations about food sometimes. Planning meals; either making them or eating them out someplace. I just enjoy it. We both do; I was lucky enough to find someone who gets as excited over it as I do. And furthermore… I like creating it. I like making something from something else- that’s probably the artist in me talking, but making a totally different “thing” out of a lot of random things is amazing. Like how using a mess of powders & liquids to make a cake is insane, when you think about it. Or using lemon juice, sugar & pectin to make jelly. The chemistry & artistry of cooking/baking is what gets me, I think. Oh, and eating. Eating too.

Remember back a few weeks ago, when I got all those Meyer lemons? They looked a little something like this:

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If not, I suggest you refresh your memory. For the rest of you… well, back when I was going ‘Meyer lemon looney’ I also made some other things not included in that post. Specifically something pink. Pink jelly. Pink-colored Meyer lemon-cranberry jelly, actually. I can’t help it. I like pink… and I had to use up all those lemons, not to mention a half-bag of cranberries in my fridge!

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It’s actually just a Meyer lemon jelly, but it turns a pinkish-red when you add cranberries. Also, the cranberries kind of get suspended in it. So it’s very cute. And perfect for the upcoming month of pink & red. Ah, but we aren’t up to that yet, are we? Nope. But… there is a special giveaway happening in this post that pertains to pink & Valentine’s Day. What kind of giveaway? Well it just so happens to be for a handmade table runner! Yes, me & Yoyo from topstitch.org are doing a giveaway for a 100% homemade, handmade Valentine’s Day table-runner! If you remember the one she made me for Christmas, then you know it was super adorable & made a perfect showcase for my table decorations. Well this one is just as cute, if not cuter! Look:

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Even if you don’t like Valentine’s Day, how can you not like that? It’s pink! And red! And it has hearts! So… what do you have to do to win? Stay tuned, keep reading. The details are at the end of this post. Jelly first, people! Jelly first!

Funny thing is, long after after I made this but before I wrote up this post, the Hip Girl’s Guide to Homemaking blog posted a recipe for the same jelly! Except hers doesn’t have whole berries. Great minds think alike; or maybe the cliche I should use is that there is nothing new in the world? Either way, that’s another idea of executing the same basic concept. People ask me why I bother canning, well this is a perfect example. Have you ever seen Meyer lemon-cranberry jelly for sale in stores? No? Yeah me neither. Have you ever seen green coriander pickles for sale? Nope. How about candy apple jelly, have you ever seen that at Stop & Shop? Or gingerbread spice jelly? Nah, me neither. I rest my case. Although really, it goes beyond all that. There are tons of factors. The least of which being that it’s fun & enjoyable, and also much less wasteful. I mean, I got a ton of lemons from Molly & instead of letting them go bad by just letting them sit in a bowl looking pretty, I gave each lemon a new life: lemon curd, candied lemon peel, lemon cookies, and this jelly.

MEYER LEMON-CRANBERRY JELLY

Makes about 5 half-pints

Ingredients:

  • 1 cup Meyer lemon juice (it took me about 9-10 lemons, they were on the small side)
  • 2 tablespoons bottled lemon juice (for an acid boost)
  • 3 ½ cups white sugar
  • 1 ½ cups whole fresh cranberries
  • 1.25 ounces Certo liquid pectin (about ¾ of a pouch)

Directions:

  1. Juice the lemons and combine in a pan with bottled lemon juice and sugar. Bring to a boil for 1 minute.
  2. Remove the foam on the top of the mixture and add cranberries. Cook until the cranberries “pop”, being careful not to get burned by any liquid sugar, then add the pectin. Bring back to a boil. Remove from heat.
  3. Pour it into sterilized jars placed on a clean tea towel, wipe rims and place lids. The berries will probably all settle at the top, but that’s okay- don’t worry. Screw on the covers and turn upside down for 5 minutes. Turn the jars back over right side-up and allow to cool completely. After 12-24 hours make sure that the lids are sealed. Any jars not sealed, refrigerate & use immediately.

Because of all the acid, you don’t need to do a water bath for this recipe. Just be sure your jars & lids are fully sanitized. You will get some bubbles in there, just because of the addition of the floating berries & the flipping of the jars, but don’t worry. As long as your seals are good, you’re okay. If you feel as though you need to process it, then go right ahead. Just be sure to not over process it, because over-processing of jellies can cause them to darken and can make it soften so it won’t hold it’s shape and, well, it essentially can cease to be “jelly.” One thing to note: Meyer lemons are less tart than regular lemons. If you don’t have access to Meyer’s you can use regular lemons, but you will have to up the sugar amount slightly, maybe a half cup.

Oh- also, don’t overcook this jelly! Well, I mean, don’t overcook any jelly, but especially this one. You might be tempted to, but don’t. Between the lemon juice, packaged pectin & the pectin in the cranberries you’ll end up with a rock in a jar if you do. Seriously. You’ll end up with something similar to candy.

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I say it makes 5 half-pints, but I didn’t use all half-pints. I actually used a mish-mosh of jars I had around: one 8oz. quilted jar, two 4oz. quilted jelly jars (regular mouth), one 8oz. Collection Elite jar & two 8oz. Kerr wide mouth jars. I just love those Kerr wide mouth 8oz. jars. I can only find them at one Ace Hardware store near me, why are they so rare? Anyway, this would probably be excellent on scones- especially a cranberry orange scone. Although I bet it’d compliment honey oat scones well, too. We had it with roast chicken & it was pretty spectacular, so keep in mind the savory option, particularly with poultry. But hey, anything is good on regular ol’ toast too, right?

And as per usual, I had to come up with a cute way to label them.

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So in case you’re wondering, this wasn’t even the last of the Meyer lemons! I still had some left. There was much lemon pound cake, lemon cupcakes, lemonade, lemon water, dehydrated lemon slices & preserved lemons in my life. At least we know I won’t be getting scurvy anytime soon.

Okay… so now you’re wondering, how do I get your hands on that table runner? Easy. Go comment on this post at Topstitch.org. Yoyo will pick a winner via random.org on January 31st. So you have until then to enter… so go enter! Me & Yoyo will be doing this A LOT more this year, we’re gonna try to do 13 giveaways in 2012. So don’t hesitate to follow me & Yoyo on Twitter or become a Facebook fan of Cupcake Rehab to find out when the next giveaway will be.



January 26, 2012 · Facebook Twitter


Opium cakes.

Opium den images courtesy of Retronaut

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Opium used to be the big drug back in the day. I guess it was the crystal meth of the time, around the turn of the century/1920′s. It contains something like 12% morphine, and codeine & hydrocodone are derivatives of the same family of drug- hence the name opiates. It’s serious stuff. Laudanum was made from opium & alcohol & was used to treat a variety of stomach ailments fairly regularly back then. But in modern times, all we know about it is what we read from an Edgar Allan Poe story or William S. Burrough’s novels, not to mention glib pop culture references. We all remember that Seinfeld episode where Elaine’s urine test comes back positive for opium because she ate a poppy seed bagel, right? I always thought such a thing couldn’t happen, unless you eat 1,000,000 poppy seed bagels in one day. But I was wrong: eating poppy seed muffins, cakes or bagels can indeed land you in a heap of trouble. As a matter of fact, back in January of 2005, Anahad O’Connor wrote in the New York Times Science section that “eating just two poppy seed bagels heavily coated with seeds can result in morphine in a person’s system for hours, leading a routine drug test to come back positive… [therefore] because of this possibility, the federal government recently raised the threshold for opiates in workplace testing to 2,000 nanograms a milliliter, up from 300.” And by that reasoning, this cake could possibly get you fired from your job or make you lose custody of your kids. It’s loaded with poppy seeds. Loaded. Both in the cake itself and on top.

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Which is fine with me. I love me some poppy seeds. Poppy seed bagels are my favorite bagels ever. So when I was reading one of the (many, many, many, as you can see here) books I got for Christmas, Cake Ladies by Jodi Rhoden, and I saw this triple layer poppy seed cake with almond icing, I just had to make it. I never make cakes, as you probably know. This was an exception. It’s a huge cake: a pound of butter & a half-dozen eggs. But worth it. However… I ended up halving the recipe & making two dozen cupcakes instead. I know, I know.

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But it just seemed so big. So many eggs, so much butter, etc. And it is big, because if half the recipe makes two dozen cupcakes, the whole recipe must make FOUR DOZEN. That is huge. And crazy. And ¼ cup of poppy seeds is a lot of poppy seeds. It’s a wonder I didn’t get high off it. As far as the taste goes, they were pretty unique, I have to say. Very different, but I loved them. Cardamom, nutmeg, cinnamon, poppy seeds, almond extract & the tang from the vinegar-milk combination; all very subtle but what flavor! A surprisingly delicious winter cupcake. Moist cake filled with tons of warming spices, albeit subtle like I said, and then some crunch from the seeds. I topped them with the almond buttercream from the book and then some little flowers made of almond slices with poppy seeds for centers. Really cute, I thought. Next time, however, I’d make little red poppies out of fondant. ‘Cause that’d be doubly cute.

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Of course, I’m giving you the adapted cupcake version of the recipe that I made. For the full cake recipe, you’ll have to buy the book. Bwahahaha.

POPPY SEED CUPCAKES WITH ALMOND BUTTERCREAM ICING (adapted from a recipe by Lisa Goldstein of Celo, NC, from Cake Ladies by Jodi Rhoden)

Ingredients:

Cake:
  • 3 large eggs, at room temperature, separated
  • ¼ teaspoon cream of tartar
  • 1 stick unsalted butter, softened, at room temperature
  • 1 cup granulated sugar
  • ¼ cup honey
  • 1 cup milk at room temperature
  • 1 tablespoon vinegar
  • 1 ½ teaspoons pure almond extract
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • pinch salt
  • 2 tablespoons cornstarch
  • ½ teaspoon freshly ground nutmeg
  • ½ teaspoon ground cinnamon
  • a pinch of ground cardamom
  • ¼ cup poppy seeds
Icing:
  • 1 stick unsalted butter, softened, room temperature
  • 2 ½ – 3 cups confectioner’s sugar
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2-3 tablespoons half-and-half (plus more if needed)

Directions:

  1. Preheat your oven to 350° F. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites together with the cream of tartar on high speed, until soft peaks form. Set aside.
  2. In a separate bowl of the stand mixer, this time fitted with the paddle, cream the butter, sugar and honey together until light and fluffy. While beating on low speed, add egg yolks, one at a time. Beat after each addition. Scrape down the bottom and sides of the bowl, and beat again until the mixture is smooth, light and creamy.
  3. In a glass measuring cup, combine the milk, vinegar and almond extract. Set aside.
  4. In a separate bowl, sift the flour, cornstarch, baking powder, salt, cinnamon, cardamom and nutmeg. Add that mixture to the creamed butter mixture in three parts, alternating with the milk mixture, and mixing lightly but thoroughly between each addition, until ingredients are just combined.
  5. Add the poppy seeds, folding them in by hand until combined. Quickly re-whisk the egg whites by hand if they’ve separated, then fold them into the batter gently, in three batches.
  6. Add cupcake liners to muffin tins and fill each with batter, around two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in each cupcake comes out clean. Allow to cool 10 minutes in tins, then remove to wire rack. Cool thoroughly before frosting.
  7. To make the icing, cream the butter and confectioner’s sugar together in the bowl of a stand mixer until it makes a thick paste. add and combine the vanilla & almond extracts. Then add the half-and-half, one tablespoon at a time, blending on low speed until fully incorporated.
  8. Add more if needed to achieve a creamy, fluffy consistency. Using a rubber spatula, scrape down the paddle, bottom and sides of the bowl. Re-mix until no lumps remain.

Excuse the frosting job on the back left one; I was trying to find the best way of doing it

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They came out really rustic-looking. So much so I almost wish I had one of those cake stands made of an old tree. They’d be so sweet on one of those. Dammit, I wish I had one now! I’m going to have to get my hands on some cut down trees & get Jay to start cuttin’ it up! He’s a big, handy fella. He can do it. Why buy when you can DIY!

If you’re looking for a unique recipe to try, this is it. It’d be fabulous as a triple layer cake, too, of course. And in case you’re wondering, I got a lot of cookbooks for Christmas, so you’ll be seeing a lot of recipes from them in the coming months. And I’m not into New Year’s resolutions so they’ll be loaded with butter & eggs & sugar. I’ve got to maintain my girlish figure somehow.

And if poppy seeds don’t interest you, later on this week there’ll be a post featuring a giveaway I’m doing together with Yoyo from Topstitch, so keep your eyes peeled.



January 22, 2012 · Facebook Twitter


Failure, fixation & a big f*** off to pecan pie.

Sometimes in life, you fail. It’s normal. It’s expected. And one failure, or even two or three or eight, doesn’t mean you’re a total mess, nor does it mean you should give up. F. Scott Fitzgerald, one of my favorite authors, once said: “Never confuse a single defeat with a final defeat.” This is true in everything, but most especially cooking. Even the best bakers & chefs have bad days (I mean really, you ever watch a Food Network challenge or Chopped? it’s like DISASTER CENTRAL up in that bitch); it’s to be expected. Especially for me. ‘Cause, really, why should I be any different? I’m not trained in this. I’m self-taught. I do things randomly & fly by the seat of my pants. I made applesauce cake with a brandy glaze for Jay to take on tour to Ohio with him & the band last week (because he loved the one I made for Christmas), and I had to literally ask him if I put vanilla in the glaze. I couldn’t remember, because I didn’t follow a recipe; I just made it. So really, I can’t take it too seriously when I have a failure like this (although I use top notch ingredients & have to say the waste of all those eggs & butter & flour & sugar & corn syrup makes me nauseous let alone homicidal). I actually ended up having two failures in one week, though, which I guess in the grand scheme of things is no big deal, but boy, have I been feeling lousy about it. My “good karma” kitchen stretch has gone on for quite some time though to be quite honest. I was kicking ass & taking names in the oven room. I make lemon curd in my sleep. I make such an amazing beer bread it ought to be illegal. My frosting never wilts (anymore). I MASTERED SOUFFLÈS FOR CUPCAKES’ SAKE. And then- HOLY SHITBALLS- pardon my French, but within a matter of days, I managed to mess up two different recipes completely. I think I had a curse put on me. No shit. I think it was some Hoodoo-type thing.

Anyway, it happens, blah blah blah, whatever.

But it sucks nonetheless. I’m not used to failing, I usually go after what I want & get it, and the same is true for recipes, learning new things, conquering difficult concepts, etc. Examples: I was a straight A student (except that pesky math) who learned two years worth of Spanish in 1 week when I started a new school at 13, my teacher had me doing book reports in kindergarten to avoid being bored, I applied to ONE college which I was accepted to early & my first job was a paid intern at the Metropolitan Museum of Art. So yeah, failure sucks. But it sucks even more when it doesn’t quite work out the way you’re used to. Especially when you’re psyched on hanging your fangs on pecan pie in all it’s delicious sugary, syrupy glory… & you end up with a load of crap. Which is what happened to me shortly after this lovely picture. My lovely purple pie plate, my lovely & beautiful crust, and those lovely pecans all ready to go.

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I stress the loveliness of that picture, because that’s the last time it was lovely. It all went to hell in a hand basket after that… and I wasn’t even drunk (yet).

No, I lie, after the pie mixture was put into the crust, I placed the pecans in a beautiful pattern on top. That looked nice. Until it was finished baking. If I was religious at all I’d have sat there & said the rosary. That’s how awful it was. I cannot even bear to explain the mess I created. I couldn’t even take photos to show you, it hurt too much. Seriously, I’m not kidding. I spent all that time on the crust & the filling (and all that goddamn money on pecans which are like $600.00 an ounce!) only to have it end in misery. Add that on top of the cookie recipe I failed at a few nights before & you’ve got a recipe for a Xanax & whiskey-induced coma if ever I saw one. Am I fixating? Yes I am. That’s what I do when I fail at something: I fixate on it until I figure out why the hell I failed in the first place, and then I do it again the right way. But with both recipes (which were both two different desserts from two different books by two different authors, mind you) I cannot figure out where I went wrong. I did everything right. Okay, so maybe I’m not a pecan pie master. Should this really bother me? No. I make a gazillion other things every day, and most of them are insanely delicious & pretty damn aesthetically pleasing. But it does bother me. It really, really, friggin’ bothers me. And the cookies I failed at? I’ve made those before, with absolutely no problem. So what gives?

Alright, with all the problems in the world, I’m probably exaggerating & being slightly over-dramatic about a forkin’ pecan pie & batch of cookies. But this is a baking blog, where I talk about baking, and so that’s what I’m doing. I’m sure you bakers can relate to the frustration. Which is why I’m sharing this. I’ve never been one to shy away from my failures, I’ve always been honest about them. Some of them work out, some don’t. But I wanted to go into detail here because I’ve gotten a lot of e-mails lately regarding baking specifically, and some mentioned how they enjoyed my recipes a lot, even though their attempts “never come out looking as nice.” And to me, that isn’t even the point. The fact that it’s edible, it’s made correctly, it’s not spoiled & looks remotely attractive is the key. It doesn’t have to look 100% perfect, mine doesn’t! The enjoyment of the creation of it, the enjoyment of eating it, that’s what’s important. The decorating can be learned with practice. The fun of it is the creating. And who cares if it’s got frosting sliding off or they’re not perfectly domed!? You’re not on Cupcake Wars. A cupcake or cake or cookie that doesn’t look perfect is NOT a failure. Eat ‘em & your stomach will never know the difference. However, this pecan pie was not edible. My stomach could not have processed it unless I was a goat. I wouldn’t even mind, but this is my second attempt at a pecan pie. The first one was a different recipe, one by Emeril Lagasse, that I made last year or the year before and I wasn’t thrilled with it because it had chocolate in it. It also didn’t look very attractive, and I used a store-bought crust as a shortcut, so I was on the wrong path from the beginning. But at least that one was edible! This one could’ve been used to kill someone- well the crust, anyway. The middle of the pie was drippier than my 6th grade teacher. Ugh. I wouldn’t even have cared if it looked ugly as sin or had horns growing out of it, as long as I could’ve eaten the damn thing. Instead, into the garbage it went.

The point is, though, despite my fixating on this, it happens. It just does. Sometimes the stars aren’t aligned, sometimes the kitchen witch isn’t on your side, sometimes your neighbor puts a Hoodoo curse on you, and sometimes even the weather is against you. Whatever the reason, it just happens, and it happens to the best of us. So don’t let it get you down. Just toss it, smile, & move on to the next recipe. Which is exactly what I’m doing! As soon as I figure out what went wrong.

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See those books? Yep. I’ll be busy for quite some time. But really what else is there to do in the winter but read, bake & cook? Oh… and eat. So yeah. Two silly little failures aren’t going to ruin my fun in the kitchen anytime soon.

But I will say this: pecan pie can FUCK OFF.……. (Censor that, Lamar Smith)



January 19, 2012 · Facebook Twitter


Good Golly Miss Molly: My adventures featuring Molly’s Meyer lemons.

Before I get into how awesome my friends are, I just wanted to show off a little bit, & brag about a pretty piece of design I did. My Facebook fans already saw it, but I figure showing it off on the blog couldn’t hurt. Stroke my ego, will ya? A few nights back I was sitting home one rainy, miserable night, drinking an Irish coffee, listening to Lady Gaga (see above) & playing around on Illustrator when this little beauty above just kinda drew herself. Isn’t it pretty? I love it. I call it “Holy Lola.” It’s already on my new business cards (which are currently being printed & cost me nothing but shipping, thank you Klout & Moo Cards), and I’m even contemplating getting it as a tattoo, but I was undecided at first whether or not to use it in a new blog design. Clearly, I made up my mind, as you can see there’s a whole new thing goin’ on here. If you’re not seeing it, clear your cache & refresh the page. Just a word of warning: it’s copyrighted, it’s my work, and if I find anyone stealing it or passing it off as their own… your face will meet my brass knuckles. Or at the very least, you’ll be at the wrong end of a strongly worded e·mail & public embarrassment, which coming from me is just as bad. Just ask Sharon Luann Swann Stallings or whatever her name was. Whatever happened to her, anyway, is she still stealing people’s cupcake photos, claiming they’re hers & promoting “her business” on Craigslist? Or did I totally scare her off the internet? What a lying little rotten egg she was (the last paragraph of this post explains that incident a bit).

But sometimes, you meet the coolest people on the internet. There are a lot of assholes, yes. You hear about it everyday on the news: people pretending to be other people, people scamming people out of money, people who stalk other people they don’t even know on the ‘net, fake charities that rip you off, sneaky bastards that find out via Facebook when you’re going on vacation then clean out your entire damn house, etc. But all that said- there are tons of really cool people out there too. I have a gazillion awesome friends, some of which I’ve known for 9+ years, that I’ve met on the interwebs. Really genuine & truly special people: Yoyo, Anna, Rain, Becky, Cece, Ari, Percy, Jamie, Heather, Joey, Melissa, Tania, Susan, Carlos, Lyns, Miemo and more who I probably forgot (but who are no less important!). Some of these people I’ve had relationships with for years & years. I may not talk to every single one of them as much as I did at one time, but I still love & adore them. They’re all cooler than your friends, I bet *wink* And then there are people I only know through their comments on my blog, like Pola, who is sending me a super special present via Amazon! People I don’t even “know” are kind enough to send me awesome stuff.

Which brings me to one of the many really cool people I’ve met more recently- Molly. Molly is a very sweet, very cool makeup artist & blogger (with a sweet tattoo) who’s originally from Alaska, but now living in Arizona. She’s got an adorable chihuahua named Ruca & a Meyer lemon tree in her yard. Lucky girl, right? Well, I guess if you live in Arizona it might not be as unusual as I feel it is. Do you know how hard it is to get your hands on Meyer lemons if you live in New York? No? Well it’s really friggin’ hard. Almost impossible. We get mostly Eureka’s, maybe a couple of Lisbon’s, even some Ponderosa’s. We never ever get any Meyer’s, and if we do, they’re snatched up super quick from the gourmet market & are never to be found again.

Meyer lemons are a sort of lemon-orangey hybrid from China that are really popular on the west coast of the U.S. but over here on my side of the world, not so much.

Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028[1] by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.[2]

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.[3][4] Popularity further climbed when Martha Stewart began featuring them in her recipes.[2]

Citrus × meyeri trees are around 6 to 10 ft (2 to 3 m) tall at maturity, though they can be pruned smaller. Their leaves are dark green and shiny. The flowers are white with a purple base and fragrant.

The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka grocery store lemon varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit.

So anyway, I saw a box of all the lemons she picked in a picture she posted on Instagram, and then I saw a photo of all the lemons in a bowl & I kiddingly (I swear!) said to send some my way. And like I mentioned in my last marmalade post, she did!

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So I got a big, beautiful box of them. As soon as I opened it, I was hit with the best citrusy, lemony-sweet smell ever. It was amazing. And so basically I went lemon crazy. I made lemon curd, marmalade, candied citrus peels, lemon chewies with glaze from The Cookiepedia, made lemon-infused water, etc. I didn’t want even one of these babies to go to waste. I even reserved some seeds to try & grow my own, despite this crazy feeling that won’t work well at all. But it’s worth a shot! Maybe I can get my very own mini-Meyer lemon tree, I heard that even tiny ones are pretty prolific with the fruit. And of course, I’m  sending Molly some of the treats I made as a thank you for her generosity. I even re-named the lemon curd after her (okay, so it’s just for blogging purposes, but still!).

Sometimes with my lemon curd, little pieces of the zest darken, or caramelize (I guess?)… I’m not sure why that happens, but it does. If it happens with yours, you can strain them out before ladling it into the jars. I like the zest in it, so I leave them in anyway. If you do leave ‘em in, you can always eat around the darker ones if they bother you, but they’re only little bits of darkened zest. Nothing harmful.

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Again, I stress that if you aren’t familiar with the process of canning, you read this thoroughly before starting. It isn’t difficult, but you have to take certain precautions to be safe. Sterilizing your jars/lids & knowing what you can preserve using a water bath & what you can’t is important knowledge to have if you’re going to be doing this. The lemon curd doesn’t have to be processed, it can be put in a jar or Tupperware and refrigerated or used right away (cake filling, etc). Most curd recipes you find aren’t suited for canning, they’re simply meant to be eaten right away. This recipe is (very slightly) adapted from the USDA Center for Home Preservation’s curd recipe, so I’m pretty confident it’s up to par.

MISS MOLLY’S MEYER LEMON CURD

Makes about 5 half-pints

Ingredients:

  • 2 ½ cups sugar
  • ½ cup fresh squeezed Meyer lemon juice
  • ½ cup bottled lemon juice (or, alternatively, use 1 whole cup bottled & omit the Meyer juice if you’re super anal & scared about acid levels)
  • ¾ cup unsalted cold butter, cut into small pieces
  • 1-2 tablespoons Meyer lemon zest
  • 4 whole eggs, beaten thoroughly
  • 7 egg yolks

Directions:

  1. Bring boiling water canner to a boil. Wash jars and lids in hot soapy water. Put lids in a bowl and cover with boiling water from the canner.
  2. Combine zest and sugar in a bowl, mix well, and set aside for 20 minutes to let the flavors meld. Juice your lemons while the sugar & zest are coming together.
  3. Prep your eggs by thoroughly beating the 4 whole eggs until they are light and airy, with little bubbles. Make absolutely sure there are no white pieces floating around still.
  4. Separate seven egg yolks, and whisk them into the beaten egg mixture. Now combine all the ingredients in a medium-large non-reactive pot.
  5. Now turn the burner on, very very low, and whisk. Incorporate the ingredients together slowly and consistently, avoiding high heat that could cook/curdle the eggs.
  6. Once the butter has melted, turn the heat to medium and keep whisking. Eventually the mixture will thicken, and resemble the consistency of pudding. After another minute or two, the mixture will be thick enough that when you pull the whisk across the bottom of the pan, you will see the metal for a few seconds. That means the curd is starting to hold its shape.
  7. Remove the pot from the heat. You can run the curd through a fine sieve at this point to remove the zest. You don’t have to do this, but some people find it gross, and you’re really just imparting the flavor from the zest to intensify the lemon-yness, so it isn’t needed if you don’t want it. Ladle hot curd into hot jars leaving ½″-inch headspace. Wipe jar rims clean and attach lids. Processed the jars for 20 minutes.

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When I was a kid, I always thought the color of curd & lemon meringue pie filling was from the lemons. Not true. The color doesn’t actually have much to do with the lemons, it’s due to the egg yolk, but this curd just so happened to have an amazing color pre-processing. So amazing I had to get a few shots of it. It became slightly paler after the waterbath & sitting overnight. I happened to get four half-pints (8-oz.) and two 4-oz. jars from this recipe, which equals 5 half-pints. And just like everything else I make, 5 out of those 6 jars were practically gone before they were even cooled!

This has a shelf life of 3-4 months, and if the harmless darkening in color doesn’t bother you, that can extend to up to one year. Of course it tastes best when eaten as soon as possible. You can also freeze it instead of processing it, or put it right into the fridge and use it right away. As far as what to do with it, you can swirl it into ice cream or frozen yogurt, use it as an ice cream topping, or put it on scones, muffins or toast. It makes a terrific cake or cupcake filling, an easy pie filling (basically that’s what lemon meringue pie is filled with) and it’s delicious on pound cake or angel food cake. Alternately you can just eat it out of the jar; that’s how my mother likes hers. Although sometimes she likes it on Toast-R-Cakes or English muffins too.

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After the marmalades were made, the curds were spooned on to pound cakes, the candied lemon peels were all done, the lemon bars & lemon cookies were eaten and a few of the juicier lemons were eaten out of our hands like oranges… some of the smaller, more misshapen Meyer’s were left in the bottom of the bowl. With these, I made pomanders. Pomanders are quick to make, smell amazing & use up some of the older citrus fruit you may have around that’s too old to eat or use for jellies or marmalades. They’ve been around forever for just that reason. If you’re interested in making your own, check out the how-to’s with a Google search. There are a few different ways of doing it, they usually use oranges but because Meyer lemons are so similar in shape to small oranges, they worked out just fine for me. I couldn’t possibly give you the recipes to every single thing I made with these in one post. But let me just say that I made some lemon cookies, the candied lemon peel & lemon bars I mentioned above, divine c-lemon-tine marmalade (clementine marmalade with one large Meyer lemon thrown in) and some other, slightly different & interesting jelly I’ll probably be posting later on.


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So thank you, Molly, for sending me these little bursts of sunshine during a month when I can barely stick my head out the door without my nose freezing off. What a great present to get. I’m lucky to know such incredible people on the internet. Without sounding like a cheeseball… they restore your faith in humanity. Not everyone is a total douchebag. Just something like 98%.

But no matter how many assholes there are in the world, I’m proud to know kick ass folks like this. And I was proud to have two big ass bowls of these lemons sitting on my table.



January 14, 2012 · Facebook Twitter


Le Creuset rhymes with soufflé.

Where is everybody lately? Have you all still not recovered from the holidays, ’cause like I said on Facebook: you’re awfully quiet & dare I say… boring. I haven’t been feeling the love lately as much as usual. Are you all okay? Are you still in food coma’s? Maybe you just need some dessert & a good story.

Back in October, an extremely exciting thing happened to me. I won a set of Le Creuset mini cocottes from Susan at She’s Becoming Doughmesstic. This is doubly, triply, and quadruply exciting because of a few reasons: 1) I never win anything, ever, 2) I have a Le Creuset obsession 3) I was having a kind of shitty week at the time & so I needed the boost and 4) my pink pie plate was also expected to be delivered that week & I had just purchased a second pie plate so I had a lot of baking/cooking planning to do (re: those pie plates & the saga of the pies, see this post). That always makes me happy. I like planning what I’ll be making for the next 6 weeks. Or few days, at the very least.

The picture that drew me in…

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So there was this giveaway. A Le Creuset giveaway. As soon as I saw that picture I knew I had to enter- like I said, I have an obsession. And I never enter giveaways, ever. Mainly because I get so excited and then it’s a huge disappointment when I don’t win it. I sit there & think about what I’d do with it if I had it, what I’d make with it, etc. And it’s very sad when I’m not the winner. So it must have been kismet that I actually took the time to enter this one because I FREAKIN’ WON! Then I received them and they were even cuter than I anticipated.

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How cute are they!? They’re actually gorgeous more than they are cute. But because of their size (about 4″ across) they definitely have an element of the cute. Le Creuset makes the most amazing casseroles, dutch ovens, stock pots & griddles. If you’re unfamiliar with them:

Le Creuset is a French cookware manufacturer best known for its colorful enameled cast iron casseroles, which the company calls “French Ovens”, or “Dutch Ovens“. The company also makes many other types of cookware, from sauce pans to tagines, and sells a line of corkscrews and wine openers under the “Screwpull” brand.

Le Creuset was founded in 1925 in the town of Fresnoy-le-Grand in Northern France by two Belgian industrialists – Armand Desaegher (a casting specialist) and Octave Aubecq (an enameling specialist). The pair introduced the signature Le Creuset round cocotte (French/Dutch Oven) soon after; the cocotte remains the company’s most popular cookware piece to this day.

In 1934 Le Creuset introduced the signature Flame (orange) colored enamel on its cast iron cookware items. The company also invented the doufeu, a Dutch oven with a concave lid that is filled with ice during the cooking process.

After World War II, Le Creuset began to focus on exportation, and by 1952, 50% of all cast iron production was bound for the United States. In 1955 Le Creuset introduced its first grill model – the Tostador – and in 1956 a new color, Elysees Yellow, was introduced to great success.

In 1957, Le Creuset purchased its competitor Les Hauts Fourneaux de Cousances and began producing some signature Cousances cookware vessels, including the doufeu, a cocotte with a water lid, under the Le Creuset brand.

The current Le Creuset logo was introduced in 1970 and was designed to be a symbolic representation of metal casting and molding.

The company was purchased by current owner Paul Van Zuydam in 1987.

Anyway, yes, I won & Susan told me to pick the color (or colors) I wanted, and so I picked that set right there, called ‘Twilight’ which contains one each of a metallic pearl, metallic pewter & metallic black. And no, I did not pick the color scheme because of The Twilight Saga. I picked it because I love black, I have both black & white dishware, & I figured they’d go with anything. And this time I waited… I didn’t start planning what I was going to make as soon as I clicked ‘enter.’ However, as soon as I found out I won, my brain went into overdrive. I started thinking of what I could make in them that would do them justice. But try as I did, I just couldn’t think of any one thing that would be appropriate to make in these to break ‘em in. I thought of everything; sweet & savory. Mini chicken pot pies, individual size dips, baked individual French toast’s & Meyer lemon pudding cakes (all of which are still on my to-do list) were scrapped. After much thought (& some research, mucho thanks to the kitchn) I decided on something new & exciting for me- individual chocolate soufflés.

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Delicious, one-for-you-one-for-me chocolate soufflés with a soft, pudding-like center. No sharing. No slicing or serving. Everybody gets their own! Who the eff wants to share? No one. That’s why cupcakes are so popular. Sharing is for suckers.

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That last photo, directly above, was the first out of the oven- you can see it’s the highest.

I never made soufflés before, and I was admittedly a bit afraid. I heard that they were tempermental, etc. I heard Julia Child & Jacques Pépin talk about them & it always seemed intimidating. And I guess they can be, perhaps on a larger scale. I’ve heard stories of collapsing middles, soufflés that just never rise, etc. But these little ones were surprisingly easy to make, came out textbook perfect & were very delicious. Of course, keep in mind: you wait for soufflés- they do not wait for you. You eat them immediately, or they deflate as they cool. Of course they’re still edible… but they aren’t nearly as impressive. And by deflate, I mean actually deflate; the pretty tops that rise so high & majestic just sink back down, and it happens within a matter of minutes. It’s a “serve hot” type of dish. If you’re a few seconds late to the table, you’ll miss the awesomeness.

INDIVIDUAL CHOCOLATE SOUFFLÉS (adapted from Martha Stewart by moi)

Ingredients:

  • 2 tablespoons unsalted butter, softened
  • ⅓ cup granulated sugar, plus more for ramekins
  • 3 large eggs, room temperature, separated (whites & yolks)
  • ⅛ teaspoon cream of tartar
  • 5 ½ ounces bittersweet chocolate (70% cacao), chopped
  • ⅔ cup whole milk
  • 1 tablespoon plus 1 ½ teaspoons cornstarch
  • ⅛ teaspoon salt
  • 3 tablespoons creme fraiche or sour cream
  • Confectioners’ sugar, for dusting

Directions:

  1. Preheat oven to 400° degrees F. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a stand mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add the ⅓ cup granulated sugar; whisk until medium peaks form, about 5 minutes.
  2. Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk in chocolate until combined, then whisk in yolks and creme fraiche. Transfer to a large bowl. Gently fold in egg whites.
  3. Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until soufflés rise but centers are still liquid, about 14 minutes.
  4. Remove pan holding ramekins from the oven gently. Dust soufflés with confectioners’ sugar, and serve immediately with fresh berries & whipped cream, if desired.

Can I just say one thing? AMAZEBALLS. That’s all. That’s the one thing. Just amazeballs. They rose just right, I was extremely impressed with myself! This recipe for me made the three Le Creuset mini’s plus three 4″ ramekins.

Once they start to cool, the centers firm up a bit.

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This was the best introduction I could’ve given my little Le Creuset’s; a decadent French-inspired dessert that showed them off. And let me just say, they were nowhere near as scary or tempermental as people say. But whatever you do, don’t let their reputation scare you. All you have to remember is that they’re to be eaten immediately, you can’t wait on these. You make them, serve them right the hell away, and that’s it. Don’t mess around.

Also, if you can be patient & plan your meal & plans around them, they’d make a Valentine’s Day dessert that’s sure to impress & take anyone’s breath away. Nobody has to know how crazy easy they are to make. And really, why the hell would you tell them? Screw ‘em. Let ‘em think it took you tons of prep & hours of sweat.



January 10, 2012 · Facebook Twitter