Visiting Teaching Dessert Night

I'm having my Visiting Teaching gals over tonight for some chatting and yumminess. I purchased some treats from Trader Joe's: Chocolate Hazelnut Cookies, Dark Chocolate Marshmallows, Power Berries, and Quinoa Cakes. I made Meyer Lemon Curd Cookie Cups too ....

Hope they enjoy it !!

Easy Meyer Lemon Curd

I'm having my Visiting "Teachee's" over for a visit on Thursday night and I thought it would be a great treat to make Lemon Meringue Sugar Cookie Cups. I know, quite a mouth full, but such a yummy one!! 

It's a combination of a sugar cookie crust with lemon curd and meringue topping. 

To to make the Curd:

Adding the Egg Yolks

Scrap down the sides to make sure ALL the butter is incorporated with the honey and yolks

Add the Lemon Juice and Zest, I use Meyer Lemons from a friend's lemon tree. You can use standard lemons too, Meyer's are just a bit sweeter.

Transfer to your double-boiler steamer bath - make sure your heat is on medium - not higher so your eggs don't scramble.

Heat the mixture thoroughly, whisking until smooth and glossy so all the butter is melted

At that stage, using a wooden spoon, test your consistency by dipping it into the mixture

Pull out the spoon and drag a finger down the spoon. It should leave a clear path.

Transfer to a heat proof container and allow to cool completely, then store in the fridge for up to 7 days. Do Not Freeze - this will destroy the integrity of the curd. 

Easy Meyer Lemon Curd

2 tablespoons lemon zest
1/2 cup freshly squeezed lemon juice, strained
5 tablespoons butter, at room temperature

1/4 cup honey

4 large egg yolks, at room temperature

1/8 teaspoon sea salt

Instructions:

~  Zest your lemon. Set aside.

~  Cream the butter in the bowl of an electric mixer.

~  Add the honey and beat until fluffy and light.

~  Add the yolks one at a time, beating well to incorporate after each addition.

~  Sprinkle in the salt; then reduce the speed to low and gradually add the lemon juice so as not to splash.

~  Mix until homogenous, but don't worry if the mixture looks curdled at this stage.

~  Meanwhile, fill a saucepan one-third full of water. The saucepan should be large enough to allow a mixing bowl to dip down at least halfway into the saucepan, but unable to touch the top of the water. 

~  Bring the water to a boil over high heat, then reduce heat and maintain a simmer over medium heat.

~  When everything is mixed, place the mixer bowl on top of the saucepan or pour into a mixing bowl that can be placed over the saucepan.

~  Heat slowly, whisking constantly, until the butter melts and the mixture is thick enough to coat the back of a spoon, about 10 minutes.

~ To test for doneness, dip a spoon in the mixture. The mixture should cling thickly to the spoon and if you drag your finger through the mixture on the back of the spoon, a clear path should remain where your finger went.

~  Cover and chill in the refrigerator until firm, at least 1 hour. Keep in mind that the curd will thicken as it cools.

~  Store in an airtight container in the refrigerator for up to 2 weeks.

Enjoy!!

Basic Quiche

I LOVE Quiche -- It's such a simple dish to make. You can pretty much put anything you want in it - its totally up to you! It's very family friendly and its got ALL your major food groups too. Easy to reheat and portable - what else could you ask for!

Gingered Ham, Roasted Garlic Broccoli, and 4 Cheese Quiche

Here are some of the flavor combinations I've tried:

Roasted Butternut Squash, Cheddar, and Italian Sausage
Simple Ham and Broccoli with Cheddar
Spinach, Roasted Tomato with Gruyere

Added ingredients formula:
Cheese, Veggies, and Meat. Try not to add more than 4 flavors so you don't overwhelm the quiche.

Here's my Basic Recipe:

1 Pie Crust, uncooked, store bought or Homemade
4-5 Large Eggs
1 Cup Whole Milk - I sometimes use Coconut milk
salt and pepper to taste
1 Cup Veggies, cooked and cooled - roasted gives the best flavor **
1 Cup Meat, cooked and cooled
1 tsp seasoning of your choice
Salt & Pepper to taste
1 Cup Cheese, grated is best

Preheat your Oven to 350F.

~           Prepare your pie crust in your baking dish, Put in Fridge to keep cold until ready to fill.
~           Whisk the eggs with the milk until well combined.
~           Add salt and pepper, whisk.
~           Add cheese to the milk mixture and combine.
~           Retrieve the pie crust from the fridge.
~           Add the Veggies and Meat. - See below ...
~           Pour the Cheese and Milk mixture over the veggies and meat. - See below ...

~           Bake at 350F for 50 - 60 minutes or until it looks slightly glossy on the top. I turn mine half way through so it bakes evenly.
~           Cover your crust with a Baking Pie Crust Shield to prevent your crust from browning to much - I usually take mine off a when there is about 10 minutes left in my baking time. 
~           Let cool for at least 10 minutes on a rack before serving.

This can be kept, covered with plastic wrap, in the fridge for up to 5 days!

** To roast veggies: Oil your baking sheet with Olive Oil and cut up your veggies and spread on to pan. Drizzle lightly with more Olive Oil and season to taste. Bake at 400F for 15 - 20 minutes depending on which veggies you are using. 

More fibrous veggies like Broccoli or Cauliflower will need more time, where Root veggies, like Carrots or Squash need less time. 
The trick is - when you can smell them - they are done. Take them off the pan to a paper towel covered plate to cool and absorb the extra oil.

Veggies and Meat ...

Cheese and Milk Mixture added ...

Enjoy ....