This is seawitch’s daughter S. I’m writing to say that my mom hasn’t been able to post since Friday because they lost power due to the storms that hit parts of the country. She wanted me to relate to you that she is alive, if barely. On Friday she was outside her house spraying insecticide when she saw storm clouds. So she was hurrying to finish before it started to rain. That’s when she heard a loud noise behind her and turned around to see a tornado coming straight for the house. She turned and ran towards the door but didn’t make it and was blown around really hard. A rake flew up from the yard, the neighbor’s house lost all of its shingles. Mom was just lucky that it had started to dissipate by the time it reached her otherwise she’d probably be dead.
She said to let you know that for now all contests and prizes are on hold. The good news is that they weren’t suppose to get power restored til the end of the week but they got it back today. 🙂 She’ll be headed back up to Rhode Island sometime toward the end of the week. I’m hoping she’ll resume posts asap. But for now I’m posting two recipes for lemon curd. It was a special request from Melissa Mayhue while we were at RomCon at her Taste of the Highlands event. She had lemon curd as one of the tastes and I told her I knew how to make it. I should’ve said that I have recipes but haven’t had a chance to try them. Lol. It’s so delicious on scones. Yummy!!! So here are the two recipes. The first is from a book of Scottish recipes and the second I wrote down years ago in college from an Irish cookbook which I don’t have information for. Enjoy!
Classic Recipes from Scotland by Tom Bridge. Mainstream Publishing, Edinburgh. 2005. pg 222
Lemon Curd makes two 1 lb jars keep for 1 month
- Zest and juice of 4 large lemons
- 1 lb caster sugar (superfine, not powdered) Domino makes it
- 8 oz butter, softened
- 5 large eggs, beaten
1) Place the juice and zest in a bowl over a saucepan of boiling water or in a double saucepan/boiler. Mix in the butter and sugar, whisking gently over a low heat until the sugar is completely dissolved.
2) Take the pan from the heat and allow to cool for 30 seconds. Whisk in the eggs. Return the pan to the heat and cook gently again for 5-8 minutes until the curd coats the back of a spoon.
3) Pour the curd into warm, sterilized jars using a plastic funnel, cover and seal.
Note: For a lime curd, replace the lemons with 6 limes.
Lemon Curd (Irish)
- ½ lb butter
- ½ lb sugar
- 4 eggs, slightly beaten
- Juice of 3 lemons
1) Melt sugar and butter in a double boiler.
2) When warm, stir in eggs and lemon juice. Continue to stir until mixture thickens.
Remove from heat and store in a jar in the fridge.
P.S. I hope everyone is staying cool and safe and has fun this 4th of July.
S (or as my mom calls me Girl Friday) 🙂