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SmartsyArtsy
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I am yearning good lemon curd. I don't have it often but know how it should taste. Yesterday I picked some up at QFC- Robinson's brand-- it tastes like sugar jelly with a fain lemon flavor; I am returning it.
My ideal has a slightly creamy texture, like soft butter, with a good lemony flavor.
Any advice out there?
allisonw
offlineMember
If you like to cook, maybe try to make it? Epicurious should have a few recipes.
Cate
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SmartsyArtsy - I make great lemon curd. If you can wait until after the Holiday I will make you a batch that you can have all to yourself. I use it to fill cakes and tarts and as the base for Lemon Mousse but is great just off the spoon.
SmartsyArtsy
offlineMember
Cakes and tarts and Lemon Mousse!! Where is your Bakery?? Hmmm, a very generous offer; one which I will take you up on, Cate. Maybe a trade for lasagna?
Aunt Salad
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My mom used to make THE best lemon meringue pie from scratch. That and cream puffs - oh my...
Cate
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SA - It is baking season, I have my oven going non-stop right about now. Years ago I used to be a baker for awhile, some times I think that when I retire I will open a small bakery... It is a deal (vegie - but you know that) lasagna for lemon curd.
SmartsyArtsy
offlineMember
Sounds great (I do know!)
teigyr
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I've purchased it from Trader Joes and liked it. I don't recall the brand (maybe theirs?) but it was good. Keep in mind I have no sense of taste (head injury, I relearned a lot but it's not like I'm normal) so maybe it wouldn't be so good for a normal person.
Down at Pikes Place this past weekend, one vendor was giving out samples of lemon curd. I didn't try it but that might be another option for places to look.
Cate
offlineMember
I used to think chocolate was my favorite taste but more and more I like lemon and orange, the citrus tastes. I am expanding my repertoire of citrus recipes (not to say that I don't mix citrus and chocolate on some occasions)
teigyr
offlineMember
It's good to mix, I think. It wasn't until I lost my sense of taste that I realized how well some things went together. If you look at it with as how things blend on the sensory parts of your tongue, it makes more sense. For me it's broken down to four parts (I think four?) so it becomes more amazing how caramel goes with sea salt. It's a strange way of looking at things but it also makes you think a bit more as far as how you taste what you do and where exactly it's located as you taste it.
Cate
offlineMember
I watch a lot of cooking shows and the chefs are always talking about how each dish should contain all the four basic tastes to be balanced and full. I am learning from that and starting to be more adventurous in using sour with sweet or salty or letting my caramel go just a little bit into the bitter range. Fun to learn new ways to bake at my age.
lakreitz
offlineMember
And speaking of lemons, has anyone made preserved lemons? Last week I looked for them at the three places I'd purchased them before. At Met Market, I was told there is no longer a distributor for them. There was just the one brand available here - Mustapha and it's not even available via Amazon.
They are ridiculously expensive and I thought I'd try to make my own.
Cate
offlineMember
Was in Savour (on Market Street between 22nd and 24th) yesterday and they had preserved lemons in jars. Didn't look at the price (but everything in there is spendy).
lakreitz
offlineMember
Thx Cate! I make a butternut squash/israeli couscous dish that really needs preserved lemons. Savour prices are a spendy, but they have a unique selection of merchandise. And in the case of preserved lemons, they appear to be the only supplier.
allisonw
offlineMember
lakreitz
offlineMember
Easy enough! Canning not needed. Thanks!
allisonw
offlineMember
Super easy. Meyer lemons are in the store right now, use them. I also suggest using some kind of uniodized salt. You will find 101 uses for preserved lemons. After about 9 months they will get mushy on ya.
Cate
offlineMember
So trying this allison. Thank you.
Edited to add: allison - took a quick look at your blog since I was there. Will be trying several of those recipes. Nice blog. Made me hungry.
allisonw
offlineMember
Thanks Cate! My little recipe blog isn't filled with super-sexy pictures, but my recipes are all good. Everything I've published has been fully vetted in my kitchen except the links list, which includes a lot of stuff that caught my eye elsewhere. Mangia!
malia
offlineMember
Thank you, Allison! Have you seen any organic Meyer lemons? I want to use organic, as we know how much citrus is sprayed.
allisonw
offlineMember
I don't know where to get organic ones, and yes, that would be the best. Maybe PCC? Let me know if you find them anywhere.
SmartsyArtsy
offlineMember
I think I will preserve some lemons also (thanks AW). I am much more a spontaneous cook, but all this baking talk has me wanting to join in. I'm about to make some Biscotti and play with flavorings, which prompts me to ask if anyone else is a fan of Bitter Orange. I purchase the Goya brand (originally a Brooklyn company). Try it mixed with seltzer, champagne, in marinades. Tonight I am going to pair it with anise.
lakreitz
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SA - I've never used bitter orange before, but after reading about it just now, I think a few drops might be a nice addition to mulled wine. If you like to play around with various flavors in your cooking, I hope you have a copy of the "Flavor Bible". I refer to my copy almost daily.
SmartsyArtsy
offlineMember
I am not familiar with the Flavour Bible, but will look for it. I normally play around with with flavours in protein and veggies, but I can see how this is fun for bake goods. The anise biscotti with bittersweet orange icing is a good mix. Tonight's experiment was cognac icing with toasted coconut.
I am not a fan of mulled wine, but I agree that makes a good combination.
lakreitz
offlineMember
SA - The library has a copy of The Flavor Bible by Karen Page so you can peruse at no additional cost. No recipes in this book - just a book full of flavor affinities and other info.
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