Lemon Curd is a light and delicate dessert
This week I spent time preparing tiny dessert servings of two of the recipes that appear in my cookbook: Flourless Chocolate Cake and Lemon Curd.
To make the lemon curd I used juice from last year’s lemon crop, that had been frozen. When lemons are in season in Arizona, (December-February) they are really so abundant that many people give them away. So winter is a good time to juice and freeze them in measured portions to use making lemon curd all year.
I found it easier and neater to use an icing piping sleeve ( see photo) to fill tiny individual serving glasses with lemon curd. I added a raspberry, blueberry and a mint leaf and provided a teenie-tiny spoon for an elegant presentation – and a sweet little taste!
Each Flourless Chocolate Cake dessert serving is topped with powdered sugar and a raspberry !
I served trays of my tiny desserts today at the family benefit at Ronald McDonald House in Phoenix, Arizona.
It was my privilege to help other women offer a few hours of lightness and fun – hair styles, massages, make-up and treats to families who were dealing with a child in the hospital.
As the mother of four grown children and a new granddaughter, I can only imagine the anguish of parents who have a young child away from home and in the hospital. Ronald McDonald House provides a place to stay close to the children’s hospitals and is a non-profit organization that licenses the name of the famous clown but they are not operated by McDonald’s. Volunteers manage all aspects and benefit from support from sponsors in each community.
I feel blessed for the opportunity to share my passion… making desserts my family loves and serving them to other families!
Vickie Kerr serving her recipe “Lemon Curd” at Ronald McDonald House, benefit, Phoenix, Arizona September 20, 2014
Vickie’s cookbook “Miss Vickie’s Kitchen” donated to Ronald McDonald House benefit and flourless chocolate cake and lemon curd dessert tastings.
fresh lemon juice
zest is the yelllow rind of a lemon
In a stainless steel bowl over a saucepan of simmering water whisk all ingredients and cook until 160 F and thickend.
Pour through a seive and whisk in butter until dissolved. Add zest, serve with a raspberry and tiny spoon.
Have you ever bitten into a piece of egg-shell in an egg salad sandwich?
I’ve had that experience, yuk!
Fresh eggs are notoriously difficult to peel, but who wants to cook old eggs?
The trick to perfect hard-boiled eggs is to cook them gently and completely for about 10 minutes, them immerse them in cold tap water. When cool enough to handle, gently crack the shell and slip a teaspoon (upside-down) between the cooked egg and the delicate shell lining. Don’t be in a hurry ..the shell will slip off easily as you move the spoon along the curve of the egg. Rinse eggs thoroughly to remove any bits of shell.
Use in your favourite recipe and never worry again that your guests might discover a piece of egg-shell in their food!
Try this tip and submit your comment!
It’s “Corn on the Cob” Season – Capture the sweet taste of summer with this recipe and enjoy it all winter long!
When local sweet corn is in season buy lots and prepare this recipe the same day it’s picked. If you need some help husking all those ears of corn, include your friends and family and make a wonderful food memory together. It’s easy and fun.
Sugar, white, brown or honey
Fresh Corn on the Cob
- Select 6 fully ripened ears of sweet corn. Husk and remove the silk completely.
- Leave the stalk intact to grip while you’re cutting kernels away, starting at the thickest part of the cob cutting lengthwise. Use a sharp knife to remove all the kernels into a large mixing bowl- there will be some corn juice dripping, too.
- Dissolve 2 teaspoons of white or brown sugar or honey in 1 cup warm water in a small bowl.
- Add water to kernels and stir.
- Transfer all to a baking dish with sides (like a jelly pan) and spread the corn evenly. Bake in a preheated oven at 350F or 180C for 15-20 minutes, turning the kernels over occasionally to distribute the water evenly while baking. Cool completely.
- Fill glass jars or freezer bags in portions you’ll use for future meals and freeze.
TIP: Lay filled bags on a cookie sheet to freeze flat at first. That way they will take up less room in your deep freezer.
If you decide to boil freshly picked corn on the cob for dinner tonight, add to a pot of boiling water and cook no more than 4 minutes. Remove immediately and enjoy with butter and pepper.
family recipes from vickie kerr, creator of miss vickie’s potato chips
Vickie Kerr has always been passionate about preparing nutritious meals for her family, and it was her desire to make a healthier snack for her four young children that resulted in the recipe that launched Miss Vickie’s Chips, one of the most successful potato chip brands in North America. Now, after more than thirty-five years preparing food for her family in her kitchen, Vickie Kerr has written her first cookbook.
Miss Vickie’s Kitchen is both a collection of recipes and the story of a family legacy spanning decades. The book features more than seventy recipes, from healthful salads and sides, to delicious entrées, hearty soups, and comforting casseroles,through classic desserts and preserves. Beautifully designed with full-color photographs, it offers instructions that are so simple and straightforward that even the newest cooks will feel confident getting into the kitchen. Also included are Vickie’s family stories, photos, and anecdotes that are sure to inspire readers to gather loved ones around the table for a meal prepared with their very own hands.
Every book ordered from MissVickiesKitchen.com is signed by Vickie with the option for a personalized message.
Miss Vickie’s Kitchen is also available from the following retailers
Simmering ribs in this unique sauce is the secret to this delicious Montreal-inspired specialty.
The recipe is easy to prepare at home. Ask your butcher to cut a slab of regular spare-ribs in half or thirds to make small ribs about 2 inches long.
cut in half or smaller
4 1/2 lbs
1 1/2 cup
fresh, peeled, finely chopped
cut in wedges
1 1/2 tbsp
1 1/2 cup
- Fill a large pot with water and bring to a boil. Add the onion, bay leaf, salt, and 1/2 tsp pepper.
- Cut the ribs apart just enough to fit in the pot. Add the ribs to the boiling water and cook for 2 to 3 minutes. Cover, reduce the heat, and simmer for 20 minutes or until the meat is tender.
- While the ribs are simmering, prepare the sauce. Heat the oil in a heavy pot. Add the garlic and ginger and sauté on medium heat for 4 to 5 minutes. Set aside.
- In a medium bowl, mix the brown sugar, water, soy sauce, dry mustard, and the remaining 1/2 tsp pepper. Whisk to dissolve the mustard.
- Add the sugar and mustard mixture to the ginger and garlic. Stir, then set aside.
- Remove the spareribs from the water. Slice the meat between the bones to make individual ribs.
- Bring the sauce ingredients to a boil. Add the spareribs to the sauce, return to a boil, and simmer for 20 to 25 minutes, basting occasionally. Alternatively, transfer all ingredients to a slow cooker and cook on low for 3 hours, stirring the ribs occasionally to coat with sauce.
- When cooked, transfer the ribs and sauce to a baking dish. Bake at 400°F for 8 to 10 minutes, basting the ribs with sauce several times.
- Remove the ribs and place on a serving platter.
- Transfer the sauce to a medium pan. Bring the sauce to a boil and reduce to thicken. Pour over the ribs and serve.
o TIP Serve these ribs with Oven-Roasted Herb Potatoes and Cabbage Salad.
In this video, Vickie demonstrates how to make potato chips at home.
“The first time I made a small batch of these chips for Bill and our four children using the potatoes we grew, I ate almost the whole thing myself —still warm. They tasted that good, even with no salt.”
medium, unpeeled and scrubbed
- Thinly slice the potatoes on a cutting board with a sharp knife. The slice should be thicker than what a commercial slicer produces. Try to create a uniform slice thickness so the potato chips cook evenly and completely.
- In a heavy pot, heat the oil to 375°F–380°F. Continually check the temperature with a cooking thermometer.
- Drop one potato slice into the hot oil. If the slice begins to cook rapidly, bubbling around the edges, the oil is hot enough. If the oil temperature is too low, the potato slice will absorb the oil.
- Carefully add 1 cup of potato slices to the oil. Stir gently to prevent the slices from sticking together. Cook until golden.
- Remove the chips from the oil with a slotted spoon and drain on a paper towel. Sprinkle with sea salt while still warm. Continue cooking small batches until all potatoes are cooked.
- Serve warm or cooled.
o TIP Make sure to find the right type of potato for your chips. There are many different varieties of potatoes.
Some are grown for table use—boiling, baking, or frying—while others are grown specifically for food processing.
Chip-stock potatoes are low in sugar content and high in dry matter. They are grown to produce “white” potato chips.
Chip potatoes aren’t normally found in the supermarket unless a chip-stock grower has an oversupply. Early crop potatoes, like those in spring and summer, will usually cook to a light golden colour. Unless you prefer dark potato chips, don’t purchase potatoes with yellow or gold-coloured flesh to make potato chips. Try using round white table potatoes.