One of our most recent food discoveries is Lemon Curd. It's a simple custard-like cream made from eggs, sugar, lemon juice and zest, and unsalted butter. I'm not sure how we've lived so long and not discovered it sooner. It all started with a visit from our friend Cece Brown (former neighbor in Nevada). Cece came over to spend a few days with us and work on a quilt we'd both decided to make. As usual when we have company, Verne put a great deal of effort into planning and preparing meals, complete with desserts each night. One of the desserts was Lemon Zabaglione, a recipe he got several years ago when he attended one of John Ash's cooking classes. Verne loves to make it and when he serves it he always shares the story that John Ash told at the class about first experiencing Lemon Zabaglione on a trip to Italy and being served by a "beautiful, young Italian boy." Whenever I hear the story, I always get the feeling that John may have been more taken with the boy, than the Zabaglione. Anyway, Verne made it for the three of us and we all loved it! Cece enjoyed it so much that we served it again over fresh fruit the following morning.
A few weeks later when we were in Nevada, we stopped by to visit Cece and she gave us a jar of lemon curd she'd just made along with the recipe. Within a couple of days, we'd eaten the jar of curd and made our own double batch...and the beat goes on. Verne makes the curd, puts it by in 1/2 pint jars, freezes it, and we use it as gifts, serve it to special company (like the Rausch family during their recent visit), and we always have an open jar in the refrigerator and eat a little over fresh fruit each night after dinner. It is too good! My next step in preserving the lemon curd will be to process it in my steam canner (and probably freeze it, too, just to be extra safe).
Lara was a little dubious about trying it when they were up, but the alternative would have been to face the wrath of her father (you know how he can get when you question his cooking). She loved it and took a jar home to serve at her Easter brunch. She admitted that the name "curd" caused her concern. At the Rausch house, it is now called Lemon Glaze. Whatever works! I totally get it, as "curd" is one of those words that (1) sounds like someone clearing their throat; (2) conjures up at least one vulgar, rhyming word; (3) makes you think of soured, curdled milk or curds and whey (curds being the slippery, white, gelatinous stuff you get when making cheese...see my earlier blog as we just experienced curd when making our own cheese in Saag Paneer). So, CACAO to the name Lemon Curd (Private Joke: "CACAO" is a safe word a few of us picked up from watching Portlandia)... Lemon Glaze it is!
Next time any of you visit, you'll be going home with jars of our Strawberry-Vanilla Jam and Lemon Glaze.
P.S. I'll say this the first of several times...PLEASE RETURN THE JARS!
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