vie a la table

One of the surprisingly pleasant things about being in the midst of personal financial hardship is that I’ve learned to produce something delicious and exciting with whatever is on sale at the grocery store that week.  I know Wil and Kris have been experiencing some of the same the same financial woes that we have, and have also become resourceful with what they’ve got on hand.  When we lived in Nashville, Wil used to laugh at me because I always knew what produce was on sale at which grocery store.  I haven’t changed – I love a sale! Last week I made a delicious cauliflower soup and a pasta dish with a gigantic head of cauliflower (just $0.89!), but this week I came home with some cheerfully bright lemons.  I love feeling inspired by random foods in the produce aisle and running home to create. Having the day off, and not wanting to take on the arctic tundra outside, I set out to create something to cheer myself up: lemon curd.  A delicate, perfect balance of sweet and tart, it seemed like the perfect treat for a day indoors.  I rarely buy lemon curd because it’s on the “delicious, impractical and slightly luxuriant” list in my mind.  But, making it at home took no time at all, and I already had the ingredients: sugar, butter, eggs, salt and lemons. This spread is delicious swirled into plain yogurt or spread on toast with a cup of tea. It can also be used as a filling for cakes, pies and tarts.  Or, like me, you can have a little spoonful now and then just to brighten your day.

Lemon curd – from David Lebovitz

Makes about 1 cup

½ cup lemon juice

½ cup sugar

2 egg yolks

2 whole eggs

6 tablespoons butter, cubed

pinch of salt

1. Place a medium bowl over simmering water to create a double boiler. In the bowl, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

2. Add the butter cubes, whisking constantly until the butter is melted.

3. Whisk constantly until the mixture thickens, which may take anywhere from 5-8 minutes, and just begins to become jelly-like. Don’t overcook the eggs, and be sure to incorporate whatever bits may stick to the sides of the bowl.

4. Immediately press the curd through a strainer set over a bowl. When it has cooled, gently press plastic wrap onto the surface to prevent a skin from forming.  Store the lemon curd in the refrigerator for up to one week.

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Uncategorized, food, laura by laura