Meyer Lemon Curd

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“If life gives you Meyer lemons, make this lemon curd, and you’ll be glad you did!” Mary Penn

I love all things lemon and this lemon curd is no exception!

In the past couple of years I have seen Meyer lemons in  grocery stores. Curious, I purchased some, and boy oh boy, these things are on a whole new scale of deliciousness!! The taste is not quite as tangy as regular lemons.

I did some research to find out about these new little “rays of sunshine” that came into my life.  Apparently, they are a cross between a lemon and a mandarin orange (this really sets them apart in taste!).   The skin is much smoother and shinier than a regular lemon.  It’s a darker yellow color inside and out.  Because they are sweeter than a regular lemon, the uses for this lemon are endless.  They can be squeezed over salads, poultry and fish, but because of their sweeter taste, the outcome will be different (in a good way!).

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Don’t get me wrong, I still have a love for regular lemons (I’m referring to Lisbon and Eureka lemons, which are the two most common varieties found in our grocery store’s produce section).  They are delicious with their bright sunny skin and tangy yellow pulp that makes you pucker!

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My daughter when she was five (she’s 30 now).

Meyer lemons were introduced to the United States from China in the early 20th century by a man named Frank Meyer (hence the name “Meyer” lemon). Thanks Wikopedia!

That being said, this curd is a real deal changer!  It tastes sweeter and the color is brighter.This is my go to lemon curd now and if you make this, I know it will be yours too!

This lemon curd has a beautiful texture and is perfect as a filling for your baked goods.  It has a thicker consistency than any curd I’ve made before.  Coming from someone who loves to have a lemon filled doughnut or cake, this is THE ULTIMATE FILLING! (sorry for all caps, but I am very passionate about this curd).

I hope you try this recipe (it’s easy peasy lemon squeezy)!  If you do, tag me on Instagram @goodeatsbymimi . I would love to see your photos!

Ingredients:

  • 3 eggs (room temperature)
  • 3 egg yolks (room temperature)
  • ¾ cup granulated sugar
  • ½ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons butter

Instructions:

Zest one Meyer lemon. The Curd is going to cooked in a double boiler. I make mine in a heat proof bowl placed over a pan with about an inch of water in the bottom.

Whisk together the egg yolks, eggs, sugar, lemon juice and zest in a large bowl.  Cook the mixture over barely simmering water, (make sure the water isn’t touching the bowl). Whisk constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. This takes about ten minutes.  The mixture will be get foamy (that’s the way it’s supposed to be).

Remove bowl from the simmering water pot.  Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.

Transfer to 2 small jars.  This curd can be stored in the refrigerator for up a week, but I doubt it’s going to last that long! I like to eat it right out the jar with a spoon…yes, it’s that good!

Italian Cranberry Orange Biscotti

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Recently, as I was looking through some old cookie recipes, I came across this biscotti recipe. A co-worker (and friend) gave me this recipe 15 years ago.  This was an old family recipe, and I was very excited and priviledged that she was sharing it with me…Thanks Ann!

If you haven’t already guessed, her family is from Italy.  I have a niece that lives in Italy too!  She is an amazing cook and baker!!! I am hoping to visit her in Italy in the near future.

Now, back to these delicious cookies (or are they biscuits? Hmmm). The definition of biscotti is “twice baked” cookies that originated in Italy, and are not as sweet as traditional cookies.  They are dry and crunchy (not your typical description for a cookie), but they are made to be dunked.

Since they are very dry, biscotti traditionally are served with a drink for dunking. In Italy, they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.

Outside of Italy, they are more frequently eaten with coffee, (including cappuccinos and lattes), or tea.

I love the taste that the orange zest gives to these cookies. Combined with the dried cranberries and white chocolate, the taste is out of this world!! Do yourself a favor and make these gems.  Don’t wait 15 years like I did….oh my!  These cookies are back on the top of my list and should be on the top of yours too!

Ingredients:

  • 1/4 cup olive oil (I use Bertolli extra light tasting)
  • 3/4 cup granulated sugar (150grams)
  • 1 teaspoon vanilla bean extract
  • ½ teaspoon pure almond extract
  • 2 eggs-room temperature
  • 1 ¾ cups all-purpose flour (120 grams)
  • ¼ teaspoon kosher salt
  • 1 teaspoon baking powder
  • Zest of one medium orange (about 1 Tablespoon)
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds (roughly chopped)
  • 1/3 cup white chocolate chips

Directions:

  • Pre-heat oven to 300 degrees. Line a large cookie sheet with parchment paper or silicone pad.
  • Zest one medium sized orange and set aside
  • In a large mixing bowl, beat the olive oil and sugar until well combined (one minute). Scraping sides of bowl as needed.  Add the extracts and the eggs and beat to combine.
  • In smaller bowl, whisk together the flour, salt, and baking powder. Stir into the egg mixture until combined. Fold in the cranberries, nuts, chips and orange zest. Dough will be a little sticky. Cover the bowl in plastic wrap and chill in the refrigerator for an hour.
  • Place the dough on a lightly floured surface and shape into 3 logs (approximately 6 x 2 inches). Place the logs on the lined cookie sheet. Bake for approximately 35 minutes, or until logs are light brown.
  • Remove the logs from the oven, and set aside to cool for approximately 10-15 minutes. Reduce the oven heat to 275 degrees.
  • Cut the logs into 1/2- 3/4 inch slices.  Lay slices cut side up on the prepared cookie sheet and bake for 10 minutes.  Move cookies to a wire rack to cool and dry completely before serving.  Makes 20-24 cookies Enjoy!!!

 

If desired, cookies can be drizzled with white chocolate. They can be stored in an airtight container or they can be frozen and brought to room temperature to eat.

Flourless Chocolate Cake

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Have you ever been on a date and the other person orders dessert and when it comes, you think to yourself, “Oh man, I wish I would have ordered that!”.  And then they say, “Would you like to taste it?”.   You taste it, and well, you know what I’m talking about.  Well, it happened to me, and it was an amazing flourless cake!  When I found a recipe that only had three ingredients I knew I had to make it.  It has to be one of the easiest (and most delicious) desserts I have ever made!!

Ingredients:

  • 1 lb. chocolate (I used Guiradelli 60 percent bittersweet baking chocolate)
  • 8 large (cold) eggs
  • 2 sticks unsalted butter (cut into 16 pieces)

Preheat oven to 325 degrees. Grease the inside of an 8 or 9 inch spring form pan. Line bottom with parchment paper and grease the parchment paper. Cover the outside of the spring form pan with aluminum foil.  Place covered pan in a slightly larger pan. Fill outer pan with one cup of boiling water right before the cake is ready to be placed in the oven.

Melt the butter and chocolate over a double boiler or in the microwave just until melted. Set aside to cool while you whip the eggs.

In a large bowl, using a whisk attachment, whisk the eggs on high speed for about 5-7 minutes (or until double in volume).  Gently (and I do mean GENTLY!) fold  the whipped eggs into the melted chocolate and butter mixture.  Start with 1/3 of the whipped eggs.  Fold until incorporated.  Continue two more times in 1/3 increments until the egg mixture and chocolate are fully incorporated.  Be very gentle with this process.  You do not want to knock all the air out of the eggs.

Pour this mixture into the prepared pan.  Place in the preheated oven.  Be careful not to get burned by the boiling water!

Bake the cake for 22-25 minutes. There will be a thin crust on top when finished. Carefully remove cake from oven (again, being careful not to get burned by the water). Completely cool in pan on wire rack.  Refrigerate for at least 8 hours.  Remove spring form from pan before serving.  Remove the parchment paper and place on serving platter.  Dust with confectioners sugar and berries if desired.  I also served mine with a small scoop of my homemade ice cream…Yum!!!! You need to make this cake SOON!  Enjoy! xoxo

This recipe is inspired by Ali @gimmesomeoven.  Thanks Ali!!

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Cran-raspberry Crumble

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I did it! I made the perfect dessert for Thanksgiving. Yup, that’s right! Look no more. It’s the most incredible crumble EVER!!  Don’t get me wrong, I’m still a firm believer that cheesecake, pumpkin and apple pies should still be on the dessert table, but this will be a delicious new addition…YUMMM!

I don’t think cranberries get the respect they deserve. They are perfect when they are paired with apples, raspberries and oranges (and a little lemon zest too!).  I am a lover of anything raspberry too, so putting these two together with some sugar, citrus zests and extracts, makes for a bowl of goodness!  I made some homemade vanilla ice cream to have with mine, but whipped cream would work too🤗.

Cran-raspberry Filling

  • 3½ cups (350 grams) cranberries
  • 2½ cups (375 grams) raspberries
  • ¼ cup (45 ml) orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1¼ cup (250 grams) granulated sugar
  • 1 tablespoon orange zest
  • 1½ teaspoons lemon zest
  • 1 teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ cup tapioca flour (30 grams)

Crumble Topping

  • 1 cup plus 5 tablespoons (about 158 grams) all-purpose flour
  • 6 tablespoons (75 grams) granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 tablespoon sugar 

Directions

Preheat oven to 375º degrees. Lightly butter a 2-quart baking dish. Put the cranberries and raspberries in the prepared baking dish. In a small bowl whisk the orange juice and extracts together and drizzle over berries. In a small mixing bowl, add the sugar and zests and mix until well combined. Work the zest into the sugar to release the essential oils for maximum flavor. Add the spices and tapioca flour; whisk until thoroughly combined. Sprinkle mixture evenly over the fruit.

In a medium bowl, whisk the flour, sugar, baking powder and salt until well combined. Using a pastry blender, cut the butter into flour mixture until it resembles small pea-sized pieces. Whisk the extracts and egg together. With a fork, gently toss the beaten egg and extracts into the flour mixture until moist and the dough starts to hold together. Continue to gently blend your with fingertips until combined.

Be careful not to overwork the dough. Sprinkle the crumble mixture evenly over the fruit filling. Sprinkle topping with sugar.

Bake until topping is golden brown and filling is cooked through and bubbly, about 50 to 55 minutes. To prevent over-browning of topping, cover with sheet of aluminum foil after 25 minutes of baking. Remove foil and carefully transfer to wire rack to cool.

Serve with scoop of vanilla ice cream and/or fresh whipped cream.

Makes 8 to 10 servings

 

Plum Frangipane Muffins

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Last weekend my husband and I traveled over to Lewes, Delaware. We like to go to this quaint little town every so often.

While we were there last week we went to the local farm market. I don’t know about you but I love meandering around farm markets. There’s something about a town coming together.   All the venders bringing their best!  The thought of having your pick of fresh fruits, vegetables, homemade cookies, cakes, breads….ohhhh the breads! Yummy!!  This brings me to these plum muffins. As we were walking over to the table with a huge sign that said “Old World Breads” I found myself being really excited to see the different breads.  My love for good crusty bread is real people!  Taking my bread knife and slicing through a delicious loaf of yumminess….oh my!

Well, when we approached the table my eyes zoomed in on the most beautiful plum frangipane tarts I’ve ever seen! They also had mini tarts,  so of course we had to buy one. My husband and I spoke to the people attending the table.  They were so nice and took the time to tell us a little about the bakery.  We were happy to hear that it is adjacent to the new bike path. Yay!!

After we made our purchase it was useless to think I could focus on anything but eating the baked delight that was inside the little brown bag they had placed it in! We walked over and sat on a bench overlooking Blockhouse Pond.  It was a beautiful day and it was about to get even better!  As I sat there enjoying my mini plum frangipane I was taking my time.  I was savoring every bite and wondering if I could remake it so I could have one anytime I wanted.

Fast forward to this weekend. I went to our local farm market and purchased 6 small and very ripe plums.  They were so juicy and delicious.

I decided to make plum frangipane muffins. After a few attempts I was able to make something that came very close to tasting like the goodness I had last week.  I didn’t top mine with almonds though.  I didn’t have any on hand (I thought I had some in the freezer but didn’t).  I’ll definitely use them next time because they really add to the taste and texture (but they’re really good without them tooJ).

I hope you make these muffins, and if you do tag me on Instagram. I’d love to see your pictures and hear about how you like them too!!

If you’re ever in Lewes, Delaware, make sure you stop in @oldworldbreads. You will be so glad you did!

Ingredients

  • 4 plums pitted and sliced
  • 3 Tablespoons Turbinado Sugar – Divided
  • 1 ¼ Cups All Purpose Flour (165 grams)
  • ¼ Cup Almond Flour (30 grams)
  • 1 Cup Granulated Sugar (200 grams)
  • 2 Teaspoons Baking Powder
  • ¼ Teaspoon Salt
  • 2 Large Eggs – Room Temperature
  • Zest of One Lemon
  • 1 Tablespoon Fresh Lemon Juice (add to milk to make buttermilk)
  • ½ Cup Milk (120 ml) – Room Temperature
  • ½ Cup Canola Oil (120 ml)
  • 1 Teaspoon Pure Vanilla Extract
  • ½ Teaspoon Vanilla Bean Paste

Directions

  1. Preheat oven to 375 degrees. Line muffin tin with paper cups.  Spray lightly with baking spray.  Slice plums and place in a bowl.  Toss with one tablespoon turbinado sugar and set aside.
  2. In a medium bowl whisk together the all purpose flour, almond flour, granulated sugar, baking powder, and salt.
  3. In a large bowl blend the eggs, lemon zest, buttermilk, canola oil and extracts until completely mixed
  4. Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over mix or your muffins will come out tough (Nobody wants a tough muffin!!).
  5. Fill muffin cup ¼ full. Place some of the plums on mix and top with enough mixture to fill the cups ¾ full.  Top with more plums and bake for 25-28 minutes.  Check with cake tester.  Muffins are finished when golden brown on top and tester comes out clean.
  6. Allow muffins to cool on cooling rack. Dust with confectioner sugar (optional).  Enjoy!!!