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Watch and learn how to make this delicious lemon curd. Lemon curd is so good on shortbread cookies, spooned on ice cream, scones, or even just spread on toast. This recipe makes two cups, and I'm sure your friends wouldn't complain if you gave them a jar or two! All you need to make your own lemon curd is sugar, fresh lemons (for their juice and zest), eggs, butter, and a bit of salt. Watch the video and learn how to tell when it's thick enough, and how to make sure it doesn't curdle.

1 cup granulated sugar
1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1-1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

*** For directions watch the video.

Posted on Jul 28, 2013


Watch and learn how easy it is to make this creamy rice pudding. This pudding practically make itself. You will learn how one simple ingredient switch can make the difference between onerous and easy–without eggs or a lot stirring. Learn how to store it so you don't get that (harmless but yicky) layer of skin puddings sometimes get, and how to get the pudding to that perfect consistency. Talk about comfort food! What are you waiting for?

1 cup Arborio rice
1/2 cup granulated sugar
1/4 teaspoon coarse salt
4-3/4 cups whole milk, divided
1-1/2 teaspoons pure vanilla extract
1/4 cup heavy cream
Ground cinnamon, for serving

*** For directions watch the video.

Posted on Jul 22, 2013


This bistro-worthy chocolate mousse is actually really easy to whip up at home. Watch and learn all the tips you need to know for making this silky, decadent deep-chocolate mousse: from the best knife for chopping chocolate (it makes it so much easier) to the proper folding technique for incorporating the cream into the chocolate mixture. Plus, learn a cool trick for storing the mousse so it looks as beautiful as it tastes.

2 ounces bittersweet chocolate
4 egg yolks
1/4 cup granulated sugar
2 tablespoons cocoa powder
3/4 cup heavy cream

For directions watch the video.

Posted on Jul 21, 2013


Making a beautiful creamy custard with caramel dripping deliciously over the top and down the sides is easy and will sure impress your family and friends. Watch and learn the tricks for getting it done without a worry.

1-1/2 cups granulated sugar, divided
3 cups whole milk
2 large eggs plus 3 large egg yolks
1/8 teaspoon fine salt
2 teaspoons pure vanilla extract

*** For directions watch the video.

Posted on Jul 17, 2013


Peach-Raspberry Verrines with Lemon-Thyme CreamJust when summer starts to become unbearably hot, the air thick, and the sun unforgiving, there is this sudden burst of flavor that springs forth from the earth. Peaches turn golden on the trees, berries blush, and green springs forth everywhere. Celebrating the freshest tastes of summer, peaches and raspberries are layered here with cool lemon cream—an elegantly simple dessert to cool and refresh on a hot summer day. For a shortcut, you can use 1 cup store-bought lemon curd rather than making your own.

Makes 8 verrines in jars

For the lemon cream:
5 large egg yolks
3/4 cup granulated sugar
Zest and ½ cup juice from 4 lemons
3 fresh thyme sprigs
6 Tablespoons (3/4 stick) unsalted butter, softened
1 cup heavy cream

4 to 6 ripe peaches
8 ounces fresh raspberries
8 fresh thyme sprigs, for garnish

1. Whisk together the egg yolks in a medium bowl and set aside. In a medium saucepan, heat the sugar, lemon zest, and lemon juice with the 3 thyme sprigs over medium heat until the sugar completely dissolves and begins to simmer just slightly around the edges.
2. Whisk in the butter one tablespoon at a time until incorporated. Temper the egg yolks by whisking 2 tablespoons of the hot liquid into the yolks. Slowly pour the tempered yolks into the saucepan, whisking constantly. Heat until the mixture thickens and coats the back of a wooden spoon. Remove from the heat, remove and discard the thyme sprigs, and allow to cool completely. Refrigerate the lemon curd overnight.
3. Whip the heavy cream until stiff peaks form. Whisk the chilled lemon curd and then fold in the whipped cream until incorporated.
4. Thinly slice the peaches and squeeze some lemon juice over the pieces to prevent browning. Fan out the slices in the bottom of eight 8-ounce canning jars. Spoon 2 to 3 tablespoons of lemon cream over the top. Add a single layer of raspberries, then spoon another 2 to 3 tablespoons of lemon cream over the top of those. Finish with a fan of peaches and a sprig of fresh thyme.

From Desserts in Jars: 50 Sweet Treats that Shine, Harvard Common Press (June 26, 2012)

Desserts in Jars

Desserts in Jars: 50 Sweet Treats that Shine
Hardcover-spiral: 160 pages
Publisher: Harvard Common Press; Spi edition (June 26, 2012)
Language: English
ISBN-10: 1558327983

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Posted on Jul 8, 2013

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