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berrysastrous!

by jani on July 16, 2012

I like to cook, I really do. But sometimes when I’m following someone else’s recipe it just gets screwed up! I’ve mentioned in previous posts that I’m not culinary trained; my recipes usually work but sometimes they bomb. And, I don’t like to follow recipes (that could be my problem!)

The other day I was perusing Pinterest, and found a perfectly simple recipe to make for our son’s college graduation dinner. I decided to make Berry {Quick & Easy} Layered Cake (original directions can be found can be found at Home Is Where The Boat Is). Uh huh… quick and easy took HB to several grocery stores looking for lemon curd. The store managers thought HB was speaking a foreign language. We live in Utah – apparently no one knows about serving lemon curd with scones at high tea!

So my dutiful hubs comes home with all the ingredients to make lemon curd from scratch. That part was great. The rest? Well, let’s just say next time I layer the angel food cake, I’m sticking with two layers or possibly three. Never four – never again! These next two photos from Home Is Where The Boat Is, show how it should have looked. Mary, I hope you don’t mind me copying your images.

Look at the photo, Jani… there are three layers!

Here’s another shot; it looks heavenly, right? The lemon curd frosting falls over the edges in just the right places, the berries look perfect with a mint leaf garnish… and then there’s the plate… lovely photography!

 

Okay… ready?

Now you get to see my version. I blendeded the homemade lemon curd with 8-oz of cream cheese until smooth. The good news is it tasted incredible. You’ll see the bad news! I tried to fancy it up with cutesy framing around the photo. Nothing’s gonna help this poor baby!

This is when I express a bit of color in my language… and when I realized the recipe calls for cutting the cake in thirds, not fourths!

HB found this great recipe for lemon curd on allrecipes.com and it’s really simple to make.

Lemon Curd
recipe image
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 minutes
Servings: 13
INGREDIENTS:
3 eggs
1 cup sugar
1/2 cup fresh lemon juice
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel
DIRECTIONS:
1. In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened

Note (From Wikepedia):

Fruit curd is a dessert spread and topping usually made with lemonlime,[1] orange or raspberry.[2] Specific types of fruit curd are named after the central curd in them – for example, that made with lemons is known as “lemon curd”. The basic ingredients are beaten egg yolks, sugar, fruit juice and zest which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, intensely-flavored spread. Some recipes also include egg whites and/or butter.[3]

In late 19th and early 20th century England, home-made lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam, and as a filling for cakes, small pastries and tarts.[4] Homemade lemon curd was usually made in relatively small amounts as it did not keep as well as jam.”

Yeah, that’s pretty much it.  Ya win some and – well, you know the rest! Please don’t let this scare you away. I promise there will be great recipes (actually everything HB or I have made for the blog up to this point has been really good) with some great step-by-steps. So do come back!

A big P. S. I wrote and scheduled this post before EVO ’12 (fabulous blog conference in Park City, Utah) – I’ll be working on my photography as well! A huge thank you to White On Rice Couple for your food styling and photography workshops… you’re awesome!!

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