Last Updated on
Recently I read an article about how lemons are a great winter fruit. I was intrigued especially since I had a recipe for Lemon Curd I wanted to try. My husband loves lemon flavored things and this recipe really jumped out at me. The best part was it was used in some savory dishes too. I decided to give it a whirl when there was a really good sale on lemons. I am so glad that I did. The lemon curd was super easy to make and tasted wonderful. We used it for crepes with strawberries and whipped cream and again the next day with french toast. What a great combination. My husband says it tastes like lemon squares (his favorite). I’m even going to make it again this week and then use it in a chicken dish. If you’re nervous about making this definitely don’t be. I’m always nervous about doing a recipe like this, but it really is easy. So take a chance and make it!
Luscious Lemon Curd (gf)
1 ¼ cups sugar
4 large eggs
1 Tbsp light corn syrup
¾ cup fresh lemon juice
1 stick unsalted butter, in chunks
Whisk the sugar and eggs in a heavy saucepan; whisk in the remaining ingredients.
Over medium-low heat, stir constantly until the curd thickens and a bubble or two pops at the surface, 8 to 10 minutes. Do not boil!
Immediately scrape the curd into a heatproof container or canning jars. Press plastic wrap against the surface to create a seal. Cover, let cool, and then refrigerate until needed, up to 3 weeks.
2 eggs, beaten
1 1/2 cups milk
1 cup all-purpose flour
1 Tbsp cooking oil
1/4 tsp salt
In a medium bowl combine eggs, milk, flour, oil, and salt; beat until combined.
Heat a lightly greased 6-inch skillet; remove from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. Invert the crepe onto a paper towel. Repeat with remaining batter, greasing skillet occasionally.
Another new recipe I tried out was Classic Potato Latkes. These were also pretty easy and were a nice alternative to regular hash browns. Warning: these are hard to not eat tons of. We finished all of the latkes that day because they are just that tasty.
Classic Potato Latkes
2 large baking potatoes, peeled
1 small onion, peeled
1/4 cup all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup olive oil
Preheat oven to 250 degrees. Grate potatoes and onions on coarse side of box grater; transfer to large bowl of cold water as grated. Let soak for up to 5 minutes total. Drain well in colander.
Spread potatoes and onion on kitchen towel; roll up and twist towel lightly to wring out as much liquid as possible.
Place drained potatoes and onions in bowl. Stir in flour, eggs, baking powder, salt and pepper.
Heat oil in large nonstick skillet over medium high heat. Working in batches of 4 latkes, drop one tablespoon of potato mixture per latke into oil; flatten with a spoon. Cook 2 to 3 minutes per side or until golden. Drain on paper towels; season with salt to taste. Place in warm oven until ready to serve. Serve warm with smoked salmon, sour cream, or applesauce.