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.
Homemade Catsup, Ketchup, that red condiment..
One of my new years' resolutions for my pantry was to not buy something I could readily make with ingredients on hand. Fortunately for me, I don't own a deep fryer.. so I can still buy those sweet Maui onion chips. The downside to making these condiments from scratch is not knowing its shelf life. The condiments that I used to buy from Trader Joe's stay fresh for an epic long time in the refrigerator.
I have this stored in a lidded 2-cup glass container. It is spicier than most store bought ketchups because of the chili flakes, but it is quite tasty. I made this batch to be the base for a cocktail sauce for a shrimp appetizer.
Yield: 2 cups
Ingredients
One 12 oz can of organic tomato paste
6 oz filtered water
4 tbsp white wine vinegar
1/2 c brown sugar
1/2 tsp dry ground mustard
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp garlic powder
a couple pinches of ground clove and ground allspice
one pinch of ground chili flakes (the kind that is used with asian cuisine)
Directions
1. Start by whisking the water and brown sugar together, making sure that the sugar dissolves completely before adding the rest of the ingredients.
2. Store in an airtight container in the refrigerator.
Estimated shelf life: up to a month.
I have this stored in a lidded 2-cup glass container. It is spicier than most store bought ketchups because of the chili flakes, but it is quite tasty. I made this batch to be the base for a cocktail sauce for a shrimp appetizer.
Yield: 2 cups
Ingredients
One 12 oz can of organic tomato paste
6 oz filtered water
4 tbsp white wine vinegar
1/2 c brown sugar
1/2 tsp dry ground mustard
1/2 tsp sea salt
1/2 tsp ground cinnamon
1/2 tsp garlic powder
a couple pinches of ground clove and ground allspice
one pinch of ground chili flakes (the kind that is used with asian cuisine)
Directions
1. Start by whisking the water and brown sugar together, making sure that the sugar dissolves completely before adding the rest of the ingredients.
2. Store in an airtight container in the refrigerator.
Estimated shelf life: up to a month.
Homemade: How to Make Rice Milk from Scratch
I started this recipe with the idea of making rice milk from scratch. How hard could it be? It's just water and rice together.. right? Well, it turns out that ratios are everything and what came out of this experiment looks a lot like I just puréed plain rice congee in a food prep and added a touch of sugar and some flavoring. I got onto this idea since commercially available rice milk has all these other things in it that shouldn't be there, such as expeller pressed safflower oil and/or sunflower oil and/or canola oil, and tricalcium phosphate.
The sugar content in a quart of plain rice milk (Costco has 24 grams, Trader Joe's has 40 grams) is a bit high, considering that there are roughly 4 grams of sugar per teaspoon. The average cup of plain, unsweetened rice milk should be around 50 calories; but as a beverage, it has to compete with cow's milk and other "milk" products, so with all the fillers, it is now 160 calories per cup. Sugar is added and that fakes the brain out into thinking it is getting something good. I started this batch with 2 tbsp organic sugar, which comes out to just over 60 calories per cup.
This particular batch yielded 3 quarts of not-quite rice milk. I wasn't terribly keen on using an exact measurement of water in the cooking phase.
Onto the recipe...
Ingredients
1 c jasmine rice (white or brown, doesn't matter)
2 qt filtered water
sweetener, to taste
1 tsp vanilla extract or almond extract (optional)
pinch of sea salt, to taste (optional)
Directions
1. Start off by putting the rice into a large pot and rinsing the rice a few times. Strain out this liquid and cover the rice with filtered water. Cover and let sit up to 12 hours or overnight.
2. Strain out the water and add two quarts of filtered water to the rice. Bring to a boil, then simmer for 40 minutes on low heat. Remove from heat and let cool.
2a. (optional) Add any additional flavorings or seasonings.
3. Process in batches in a blender or 7-cup food prep machine. Strain liquid through a mesh
strainer into a serving receptacle of your choice. I am using a 2-liter glass carafe, which I have partly filled with two cups of filtered water to help dilute the rice slurry.
Seriously, I thought I was going to make rice milk. I hadn't counted on the rice totally disintegrating. This is much harder to get the proper consistency for drinking than it is to make almond milk or soy milk from scratch.
[Update: 2014-03-29, this recipe needs work! Do not use. Unless you want a gallon of some very slushy rice goo...]
The sugar content in a quart of plain rice milk (Costco has 24 grams, Trader Joe's has 40 grams) is a bit high, considering that there are roughly 4 grams of sugar per teaspoon. The average cup of plain, unsweetened rice milk should be around 50 calories; but as a beverage, it has to compete with cow's milk and other "milk" products, so with all the fillers, it is now 160 calories per cup. Sugar is added and that fakes the brain out into thinking it is getting something good. I started this batch with 2 tbsp organic sugar, which comes out to just over 60 calories per cup.
This particular batch yielded 3 quarts of not-quite rice milk. I wasn't terribly keen on using an exact measurement of water in the cooking phase.
Onto the recipe...
Ingredients
1 c jasmine rice (white or brown, doesn't matter)
2 qt filtered water
sweetener, to taste
1 tsp vanilla extract or almond extract (optional)
pinch of sea salt, to taste (optional)
Directions
1. Start off by putting the rice into a large pot and rinsing the rice a few times. Strain out this liquid and cover the rice with filtered water. Cover and let sit up to 12 hours or overnight.
2. Strain out the water and add two quarts of filtered water to the rice. Bring to a boil, then simmer for 40 minutes on low heat. Remove from heat and let cool.
2a. (optional) Add any additional flavorings or seasonings.
3. Process in batches in a blender or 7-cup food prep machine. Strain liquid through a mesh
strainer into a serving receptacle of your choice. I am using a 2-liter glass carafe, which I have partly filled with two cups of filtered water to help dilute the rice slurry.
Seriously, I thought I was going to make rice milk. I hadn't counted on the rice totally disintegrating. This is much harder to get the proper consistency for drinking than it is to make almond milk or soy milk from scratch.
[Update: 2014-03-29, this recipe needs work! Do not use. Unless you want a gallon of some very slushy rice goo...]
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