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Juicy Recipes
Yummy for your tummy
Citrus fruit is like a naturally good and delicious treat that comes in its own ready-made to go package. But there’s even more good stuff in store right under the peel.
Take a look at the recipes, try them yourself and you’ll see what we mean. Feeling adventurous? Enter our contest. What contest, you ask? See below.
Food Stuff
Lemon Curd
- 1 stick unsalted butter (room temperature)
- 1 1/2 cups sugar
- 4 extra large eggs
- 3 extra large egg yolks
- 1/4 cup finely grated lemon zest (6-8 lemons)
- 1/2 cup freshly squeezed lemon juice
- 1/8 tsp kosher salt
- Cream the butter and sugar in electric mixer on low for about one minute
- Add eggs and yolks one at a time
- Add zest, juice and salt (it’s okay if it looks curdled)
- Pour into saucepan and cook over medium heat for 8-10 minutes stirring constantly with wooden spoon
- When it starts to thicken cover, wisk briskly (and say that three times fast) and cook over low heat for 1-2 minutes. Do not allow to boil
- Instant read thermometer should read 175 degrees
- Pour into bowl and cool to room temperature
From the kitchen of Julie Arnold |
Lemon Clouds
- 2 1/2 tsp gelatin
- 1 cup lemon curd
- 2 cups heavy cream
- 7 tblspn sugar
- In small heat-proof bowl place gelatin and 1/4 cup lemon curd, allow to sit for 5 minutes
- Microwave for a few seconds until gelatin completely melts
- Stir gelatin mixture into remaining mixture
- In chilled bowl beat cream until it makes soft peaks
- Slowly add lemon curd and sugar, beat until stiff peaks form
- Use curd in between layers and use clued on top for icing
From the kitchen of Grandma Gracie |
Key Lime Pie
- 6 egg yolks slightly beaten
- 1 can sweet condensed milk
- 1/2 cup key lime juice
- Combine yolks and milk, and beat well
- Add juice and mix well
- Pour into 9” pie shell or your favorite graham crackers
- Refrigerate 4-6 hours and serve it up with homemade whipped cream on top
From the kitchen of Cousin Deedee |
Lemon Meringue Pie
Make lemon curd and set aside
Put curd into prepared pie crust
- 3 egg whites
- 1/4 tsp cream of tarter
- 1/4 tsp salt
- 1/2 cup sugar
- With an electric mixer with wick attachment, beat egg whites, cream of tarter and salt until frothy
- Slowly add sugar with mixer still running
- Beat until meringue is shiny and stiff
- Spread over lemon filling (covering entire top and edges of shell)
- Bake at 425 degrees for 3-5 minutes, set out to cool
From the kitchen of Aunt Mimi |
Juicy Cocktails
(we suggest you make these to enjoy while making the above recipes; they will enhance the cooking experience, trust us)
Kaffir Lime Martini
- One jigger of top shelf vodka
- Dash of sweet vermouth
- Zest of a Kaffir lime and juice
- Pour into a shaker, shake with vigor and let stand for a few minutes
- Shake again and pour
- Garnish with Kaffir lime leaf and/or Thai basil
From the bar of Uncle Joey |
Tutti Grapefruitti Vodkarutti
- Turn grapefruit upside down and peel off rind with a sharp knife (leave whites on)
- Cut a deep hole in the top, removing the blossom end
- Loosen pulp inside to coax loose the juice
- Pour in vodka
- Gently squeeze and toss back
- (repeat as necessary)
From the bar of John Arnold |
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