I have eaten lemon curd in tea shops as an accompaniment to scones and shortbread cookies, and in donuts filled with lemon curd. Commercially available lemon curd has always tasted much sweeter than this batch. This batch came out a touch more sour but is just as good. It is ridiculously simple to make.
Yield: about a cup
Ingredients
2 eggs
1/3 c organic granulated sugar
1/4 c unsalted butter, diced
3 tbsp fresh lemon juice
1 1/2 tsp finely grated lemon peel (one lemon)
Directions
Whisk eggs, sugar, and lemon juice together in a heavy saucepan. Add butter and lemon peel and stir over medium heat until butter has melted and a pudding-like consistency appears.
Remove from heat and transfer to a small bowl. Let cool before using.
Simple BBQ Sauce
In an earlier post, I made a spicy homemade catsup. I used that in this recipe. It came out sweeter than I had expected and not as spicy or earthy/smoked as I had hoped. I used this as a basting sauce for roasted chicken legs. Overall, tasty. I'd probably add a lot more smoked chipotle powder to it the next time around.
Yield: about a cup
Ingredients
1 c homemade ketchup
1/4 c Worcestershire sauce
1/4 c rice vinegar
2 tbsp brown sugar
1 tsp garlic powder
2 tsp fresh lemon juice
1/4 tsp ground red chili flakes
up to 2 tbsp smoked chipotle powder (optional)
Directions
In a small saucepan, combine all ingredients and bring to a boil over medium heat. Simmer for about five minutes until the sauce thickens. Remove from heat and set aside until ready to use.
For baked chicken parts:
Preheat oven to 375 degrees F. Baste chicken with sauce and bake for an hour. Flip the parts over on the half hour mark and baste again with the sauce.
Yield: about a cup
Ingredients
1 c homemade ketchup
1/4 c Worcestershire sauce
1/4 c rice vinegar
2 tbsp brown sugar
1 tsp garlic powder
2 tsp fresh lemon juice
1/4 tsp ground red chili flakes
up to 2 tbsp smoked chipotle powder (optional)
Directions
In a small saucepan, combine all ingredients and bring to a boil over medium heat. Simmer for about five minutes until the sauce thickens. Remove from heat and set aside until ready to use.
For baked chicken parts:
Preheat oven to 375 degrees F. Baste chicken with sauce and bake for an hour. Flip the parts over on the half hour mark and baste again with the sauce.
Rice Milk Tapioca Pudding
You don't realize how hard it is to find a pudding recipe made with rice milk until you try searching for it. The majority of hits on a web search comes up with rice pudding, which is something I definitely did not want to make. The heavy vanilla and butter taste came through in this recipe which beats the artificial colors and flavors out of box pudding any day.
If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.
Ingredients
2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt
Directions
1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.
2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.
3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.
4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract.
5. Let cool. Enjoy warm or chill in individual serving bowls.
If you wanted to make vanilla pudding without eggs, simply omit the tapioca pearls.
Ingredients
2 c organic rice milk
1 c tapioca pearls, soaked in water
1/2 c organic granulated sugar
3 tbsp cornstarch
1 tbsp unsalted butter
1 tsp vanilla extract
1/4 tsp sea salt
Directions
1. If you're using a non-instant tapioca, like Reese's tapioca, start a day ahead by soaking the tapioca in two cups of water. Drain with a strainer. Set aside until ready to use.
2. In a small bowl, combine sugar, salt, and cornstarch. Set aside.
3. In a medium saucepan, bring rice milk to a boil. Gradually add some milk to the cornstarch-sugar mixture and whisk until smooth. Pour the cornstarch mixture back into the milk and cook until the liquid thickens.
4. Add one cup of tapioca pearls and cook until translucent. Whisk to keep the tapioca from burning. Remove from heat. Stir in butter and vanilla extract.
5. Let cool. Enjoy warm or chill in individual serving bowls.
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