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Lemon Curd

Sunday, August 8, 2010
Lemon Curd

Epiphany n.1: lemon curd is very good;
Epiphany n.2: lemon curd is very easy;
Epiphany n.3: lemon curd is very fast;
Epiphany n.4: lemon curd is already gone!!

Lemon Curd
for two small jars

eggs 3
sugar 3/4 cup (150 gr.)
lemon juice 1/3 cup (80 ml): you'll need 2 or 3 lemons, depending on their size
grated peel of one lemon
butter 4 tbsp (60 gr.)

Straight from The Joy Of Baking, with some changes to the process. Oh, what a lemon joy!

In a small saucepan over a lightly simmering water bath, melt butter with the lemon zest. Add sugar all at once, stir quickly until it's all well blended, then add the eggs, lightly beaten, and the lemon juice. Stir and continue to cook gently until the curd thickens. It will take about 15 to 20 minutes. Remove from heat and pour through a fine strainer to remove the lemon zest and any lumps. Cover with plastic wrap and let it cool.
It is said that lemon curd can last in the refrigerator for about 10 days....

PS: for those who were worried, just kiddin', my lemon curd is only "technically" gone. Don't touch it, as I've already decreed its end. Will find out in the next episode.

I wonder how, I wonder why
Yesterday you told me 'bout the blue blue sky
And all that I can see is just a yellow lemon tree.

(Fools Garden, Lemon Tree)

Mini Pizzas With Bell Peppers, Anchovies and Capers

Monday, August 2, 2010
Mini Pizzas with Bell Peppers, Anchovies and Capers

I don't know why, this may be just another Manic Monday, but Mondays in August seem less painful. And so I feel obligated to take advantage of this wave of optimism and offer you some smiling little pizzas.

Mini Pizzas with Cream Cheese Dough
with Bell Peppers, Anchovies & Capers

for approximately 30 mini pizzas

flour 200 gr.
cream cheese 200 gr.
butter 40 gr.
red and yellow pepper 3-4
onion 1/2
garlic 1 clove
oil-packed anchovie fillets 10-12
salt-packed capers one handful
olive oil, salt, pepper, basil to taste

It's been a while since I started wandering around these mini pizzas. The recipe of the dough made using cream cheese is an old acquaintance, that has been cruising across blogs and forums for several years now. I don't know who needs to be credited for this creation, but whoever you are, I want to say thank you for such a phenomenal trick!
For the dough: in a large bowl mix butter, cream cheese, flour and a pinch of salt. Work well until the ingredients are perfectly blended (you can also do this by hand). If the dough is too sticky, add a little more flour. Shape it into a ball, wrap with plastic and put it in the refrigerator for at least half an hour.
Meanwhile, roast the peppers over a gas flame, turning them to roast all sides. Place them in a paper bag for about ten minutes, then peel, remove the seeds and cut them into strips.
Finely chop the onion and sautee it with some olive oil and a clove of garlic cut in half, until it becomes transparent. Add bell pepper strips, season with salt and pepper and cook for a couple of minutes. Remove from heat and let cool down.
Remove the dough from the refrigerator, dust the work surface with flour, and using a rolling pin, roll it out to approximately 1/4 inch thickness. Using a pastry ring or a cookie cutter, cut out several discs of about 2.5 or 3 inches diameter. Place them on a baking sheet lined with parchment paper and place some bell pepper strips, few capers and half anchovy fillet on top of each one. Sprinkle the pizzas with chopped basil, and bake them at 400 for about 15 to 20 minutes, until they are golden brown. Serve warm.