4 lemons (I use Meyer, because that is what we grow on the ranch)
1 3/4 cups vanilla sugar (it’s just a jar of sugar that I have placed a few vanilla beans in)
1/2 cup butter (at room temp)
4 eggs (at room temp)
3/4 cup lemon juice
1/8 teaspoon salt
Peel the lemons with a vegetable peeler, be careful not to get the white pith, it’s bitter.
While you’re at it, go ahead and juice your lemons. Just get all the messy parts out of the way.
Add the sugar and lemon peel to your cuisinart and pulse until the lemon is finely minced.
It should look like this! And it smells super good!
Cream the butter and lemon sugar. Add the eggs, one by one, until fully incorporated, then add the lemon juice and salt. Mix until combined.
(It looks curdled! But it’s ok, it melts together.)
Add the curd to a heavy bottomed saucepan and cook over medium/low heat until a thermometer reads 170. Stir constantly, being careful never to let the mixture reach above a simmer. The curd will thicken at 170 degrees F. It should take around 10 minutes.
Let cool and refrigerate. I love to use lemon curd with puff pastry, in filled cookies, on toast,
off the spoon.
- 3 packages unflavored gelatin
- 1 cup water, divided
- 1 1/2 cups sugar (I use vanilla sugar – recipe below)
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1 1/2 tablespoon vanilla extract
- The guts of one vanilla bean
- Powdered sugar, for dusting
Vanilla Sugar (add the used vanilla pods to a jar of sugar, let it live there =Vanilla sugar)
Mix the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.
Mix the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Cook over high heat until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin.
Put the mixer on high speed and whip until the mixture is thick and fluffy, about 15 minutes.
Add the vanilla and mix until combined.
Dust a 9×13 with the powdered sugar.
Turn out the marshmallow fluff into the dusted pan. Dust with powdered sugar and let it set overnight.
Cut into cubes, roll in powered sugar and share.
Feel free to add other extracts or liquors. Also dip in melted chocolate and graham cracker crumbs. Experiment, you can’t go wrong with these bad boys!
2-1/4 pounds pomegranates (4 big ones)
Sugar, see instructions
Cut off the crown and divide the fruit in half. Pick the pips out of the bitter white pith. Place the pips in your blender, pulse the pips in the blender with short bursts and strain the juice through cheesecloth.
Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil, stirring often. Reduce heat and simmer for 10 to 15 minutes, again stirring once in a while. Cool to room temperature.
Pour into a decorative bottle.
Store in the frig. for no more than a month.