Pineapple Curd

 

Have you ever tried pineapple curd? What's a curd is probably your first thought. A curd is a custard made with juice (and sometimes zest), butter, sugar and eggs (and also sometimes gelatin) and used as a spread or filling in desserts. Now, to the pineapple. I'm weird, and I know it... I like many flavors of fruit, but I have textural issues and don't eat many different fruits. Pineapple is one of these fruits. So, when I saw this recipe for pineapple curd made with pineapple juice, I really wanted to try it. Oh my goodness, it is delicious! Rich, creamy, bold pineapple flavor. It is amazing. I've used it in two different cupcakes - recipes coming soon, and I've also used it in this mousse bomb pictured above... It's difficult to describe just how amazing these were. Just so you know what you missed, the center is the pineapple curd, the next layer was a caramel mousse, I covered the bombs with white chocolate and set it all on a sliver of vanilla poundcake. The curd added a wonderful depth of flavor in all the desserts I've used it in. You need to give this curd a try!

1 cup pineapple juice (the small can is a perfect 8 ounces)
1 cup sugar

1 1/2 Tbsps lemon juice
3 eggs, 2 egg yolks
1/2 cup of unsalted butter (4 ounces or one stick)
pinch of salt
1 tsp gelatin and 1 Tbsp cold water (optional)

Separate the eggs, cut the butter into small pieces, juice the lemon, and measure out the gelatin and water if using it.

In a medium-sized saucepan, simmer the pineapple juice on medium-high heat until it is reduced to 1/4 cup of liquid. Remove from the heat and add the sugar, a pinch of salt and the lemon juice, and whisk until combined. 

Add the eggs whisking constantly and vigorously. 

Put back on medium-low to medium heat and begin adding the butter one pat at a time. Whisk constantly and keep the heat lower than medium so that the curd heats slowly and you don't cook the eggs. Wait until the piece is almost melted before adding the next pat.

Once you've added all of the butter, sprinkle the gelatin on the water if you're using it to allow it time to bloom. If you want to have a little firmer texture to your curd, it's very helpful. If you will just keep it in a jar and spread on whatever you want, then you probably don't need it.

Keep whisking the curd until it thickens. It should resemble a warmed pudding texture. It should stick to your whisk when you lift it out of the pot. Remove from the heat and stir in the bloomed gelatin until it's completely dissolved.

This next step is very important to ensure you have a silky smooth and delicious curd - you have to strain it. I use a sieve and a spatula to strain mine.

Cover the curd with plastic ensuring the entire surface is touching plastic. Allow to cool on the counter an hour or so, and then get it into the fridge the finish cooling and setting up.

Now you can use this deliciousness however your heart desires! It is delicious is strawberry cupcakes, coconut cupcakes and even cinnamon and cardamom cupcakes! Please let me know if you try it!

Lemon, Thyme, Almond Sugar Cookies

I'm going to say something very anti-American, and probably even anti-Southern: I don't like lemonade. I just don't. It doesn't do anything for me. Nor do I like lemon in my sweet tea... see, I'm not a complete loss as a Southern gal; I do like sweet tea. Just don't put lemon it it or my water glass, and we'll get along just fine. Here's the catch though... I LOVE lemon in baking and cooking. I'm addicted to any lemon cookie or cake imaginable. 

Now to switch gears here, I also love watching the baking and cooking shows, and after watching enough of them talk about how they incorporate a challenge ingredient into a recipe they already have, I thought, "I bet I can do that too." So, I did. I used my Sugar Cookies recipe (courtesy of Betty Crocker) and made it unrecognizable, but dang, are they good. I replaced some of the flour with almond meal, which creates a wonderful texture for these cookies. I used lemon zest and thyme in the cookies, which created an amazing flavor. Top that with the texture of sliced almonds in the cookie plus a delicious lemon glaze and sugared lemon zest, and oh my. This really isn't a difficult recipe, and would be a good starter recipe for you.

Cookies
1 cup butter
1 1/2 cup powdered sugar
2-3 lemons (zest and juice, separated)
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
1 1/2 cup all-purpose flour
1 cup almond meal
1 tsp ground thyme
1/2 tsp thyme leaves, plus a little more for decoration
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1/2 cup diced almond slices, plus a a few more for decorations

Glaze
1 1/2 cup powdered sugar for glaze
1/2 tsp almond extract

In a small bowl combine the flour, almond meal, cream of tartar, baking soda, salt, and thyme. Whisk gently until mixed.

Chop the almonds until they're the size you want. The cookies are thinner because they're sugar cookies, so you don't want the almonds pieces to be too large.

Zest and juice the lemons. Put a couple of teaspoons in a separate bowl with a pinch of sugar - start with a couple teaspoons. "Fluff" the sugar and zest together to coat it. Keep adding sugar to this during the making and baking of the cookies until the zest is crystalized and drier and doesn't look like it will take any more sugar.

In your stand mixer add the butter, powdered sugar, egg, vanilla extract, almond extract, lemon zest and about a teaspoon of lemon juice. 

With the paddle attachment, combine ingredients until smooth. Fold in dry ingredients.

Mix in almonds  until spread throughout evenly.

Wrap dough in plastic and chill in the refrigerator for three hours.

Preheat oven to 375 degrees. Sprinkle flour lightly on your surface, and then roll out dough to 3/16" thickness. Cut to desired shapes - I used a round with scalloped edges.

Bake cookies 7-8 minutes or until edges just begin to brown. Rest cookies for at least 5 minutes before removing to a cooling rack until they are cool and set firm.

Create glaze by combining powdered sugar, almond extract and enough lemon juice to reach a nice thick glaze. You want the glaze thick enough to adhere to the cookie without running off too much. Dip each cookie into the glaze and then let it rest on a piece of parchment.

I set up an assembly line of dried thyme leaves, sugared lemon zest, almonds, and I added a little crystal sugar decoration to give a little extra crunch and shine to the cookies. Sprinkle on just a few thyme leaves, as much sugared lemon zest as you prefer, and a design with the almonds to your liking.

Allow cookies to rest on parchment until dry and hardened before putting in a container. But enjoy one or two as soon as possible because these are amazing!

If you give this recipe a chance, please let me know how it worked for you!

Lemon Herb Chicken

Chicken is one of the most versatile proteins to add to a meal. It can be prepared in so many delicious ways that it's hard sometimes to decide where to start. I was searching Pinterest a few weeks ago for some new chicken recipes when I stumbled onto: Grilled Chicken Breasts with Lemon and Herbs. I made it for the first time the very day that I found it... and it was goooooooood! Very juicy and tender and light. Pairs great with my Sautéed Spinach and Herb Roasted Potatoes. This will be a great addition to your recipe collection. It's simple and easy and so very tasty... so check it out!

2-4 Foster Farms Boneless, Skinless Chicken Breasts (about 1 1/2 pounds total)

3 garlic cloves, minced

1/2 tsp salt
1/4 tsp black pepper
2 Tbsps finely chopped fresh parsley
1/2 tsp finely chopped fresh thyme
1/2 tsp finely chopped fresh oregano
1/4 tsp finely chopped fresh rosemary
3 Tbsps lemon juice
1/3 cup extra virgin olive oil

Prepare the chicken by cutting off excess fat or gristle and rinsing. Pound each piece with the flat side of a mallet between a folded piece of plastic wrap to avoid splattering.

Prepare spices, salt, pepper and garlic.

Put chicken in a freezer bag of appropriate size for how many chicken breasts you have. Pour the spices mixture over the chicken. Squeeze in the lemon juice and then add the oil. Massage the marinade onto the chicken to ensure it is evenly coated. Put in the refrigerator to rest.

The marinade should stay on as long as possible. I've done as little as 2 hours and as much as 3-4 days (with slightly frozen chicken to start with). At least overnight would be ideal. The longer you can let it set, the better it will be. Pull the chicken out of the refrigerator about 30 minutes before ready to cook. Heat the skillet. You can add a spoonful of marinade to know when the skillet is hot enough. Add chicken to the skillet and cook on both sides until browned and cooked through.

Pair this chicken with your favorite sides and enjoy!

Herb Roasted Potatoes

Potatoes are another item that is very versatile and a common staple in my kitchen. This recipe, specifically, I found on Pinterest at Lemon Herb Roasted Potatoes. I have made this recipe several times, and they are delicious every single time. I've used fresh herbs and dried herbs; I've used russet and fingerlings and small golden butter potatoes and more. This recipe is delicious no matter how you decide to try it. I often fix these with my Chicken Piccata, and they accompany it well. The recipe is rather simple, but it does take a bit of time to roast the potatoes correctly, so plan accordingly.

6- 8 large sized russet potatoes, peeled (if desired) and cut into 1½ to 2 inch chunks
juice of one lemon
¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
½ tsp kosher salt
½ tsp cracked black pepper

1/2-1 tsp garlic powder
1½ Tbsp dried herbs, oregano, thyme and rosemary are good choices

Preheat oven to 375 degrees, and while it is heating up, place the roasting pan in the oven to heat up. Allowing the pan to get hot will help keep the potatoes from sticking when you put them in the oven. 

Peel (if desired) and cut potatoes. Boil them for only four minutes.

Drain the potatoes.

Add lemon juice and toss potatoes until they absorb it all.

Add oil and herbs and toss potatoes.

Once pan is hot, pull it from the oven and pour the potatoes in the pan.

Roast potatoes for 60-75 minutes, stirring and turning potatoes every 15 minutes or so, until potatoes are tender with crispy edges. Pair with your favorite meal and enjoy!

Chicken Piccata

When it comes down to it, I just really like chicken... grilled barbecue chicken, chicken and dumplings, fried chicken, lemon pepper chicken, chicken tenders, chicken parmesan, chicken tamales, and now this new addition to my arsenal... chicken piccata. Oh my goodness, this stuff is so delicious! The lemon juice just adds a freshness to the dish, and the capers add an awesome briny-saltiness to it that you don't get just from salt. The chicken itself is so juicy, and the panko bread crumbs add a wonderful texture to the dish. I found the recipe on Pinterest, Panko Crusted Chicken Piccata, and I've made it several times already. Try this dish and I'm sure it will become one of your go-to meals.

1 cup flour
3 eggs, lightly beaten
2 cups panko breadcrumbs
4 skinless, boneless chicken breast halves,
Salt, pepper, and garlic powder
½ cup olive oil
6 Tbsps butter

1 Tbsp capers
2 Tbsps lemon juice + A few slices of lemon
1 Tbsp chopped parsley

If the chicken breasts are too thick butterfly them so each piece is half as thick as it was to begin with. Fold a piece of plastic over the top and bottom of each piece of chicken, then use a meat mallet (preferably flat and not pointed) or rolling pin to pound it to a ¼ inch thickness. Season both sides with salt, pepper and garlic powder.

Place the flour, eggs, and panko in three separate shallow bowls.

Heat half of the olive oil in a large skillet over medium heat. Dredge the chicken breasts in flour, shake off the excess and then dip in the eggs.

Then coat both sides with breadcrumbs.

Add half the dredged chicken breasts to the skillet and fry for 3-5 minutes or a side or until golden brown and cooked through. Remove to a plate. Add the other half of the oil to the skillet and repeat with remaining chicken breast.

When the chicken has been removed, add the butter to the skillet and use a spatula to scrape up any brown bits. Let the butter cook until sizzling and just starting to brown. Stir in the capers, lemon juice, and lemon slices (if using).

To serve, plate the chicken then spoon the lemon butter sauce over top. Top with lemon slices and fresh parsley.

Blueberry Syrup

So, my daughter may be boycotting blueberries soon. Recently, a local grocery store greatly reduced their blueberries cost from $0.99 for a 6 oz container, which was awesome anyway, down to two-6 oz containers for $1.00!!! I bought a lot of containers - more than 20 with three different visits. I froze a bunch of them in 1 and 2 cup servings, and then I made a bunch of blueberry muffins and this blueberry syrup. I had never made anything like this before, so I perused Pinterest and saved four different recipes that I used to help me decide how to make mine. The four I looked at were: Blueberry Syrup, Blueberry Syrup, Homemade Blueberry Syrup, and Homemade Blueberry Sauce. The lemon I used just add a beautiful brightness to the blueberries, and the addition of almond extract along with the vanilla just adds a little something that you can't quite put your finger on. Here's how I made it:

2 1/2 cups blueberries
1 cup sugar
2 1/4 Tbsp cornstarch
2 Tbsp lemon juice
1 Tbsp lemon zest
1/2 tsp vanilla extract
1/4 tsp almond extract
1/2 cup water

Combine the blueberries, sugar, and lemon zest in the pot. Whisk the cornstarch with the water and lemon juice and stir into ingredients in the pot.

Heat blueberries until they come to a boil.

Simmer for 10 minutes stirring frequently until sauce thickens.

Remove from heat and incorporate the vanilla and almond extracts.

You can use this syrup on just about anything you wish - french toast, waffles, pancakes, yogurt. What might you use it on?