During a recent baking class, I set out a bowl of lemon curd, the traditional accompaniment to the sconces we had just baked.  Many of our students had never tasted lemon curd.  For you lemon curd lovers out there, it will come as no surprise that the class loved it!    For those of you who have never tasted fruit curd, it is a spread or topping which is very intensely flavored by the addition of zest and juice as opposed to just the fruit itself.  It’s not a jam or preserve and it’s not a custard or pudding.  But it is the best of both.  It can be used as a spread for the ubiquitious scone, muffins, biscuits or toasts.  It can be used as the filling for a pie or layer cake.  It can be used as a dollop of sweetness for a pound cake or angel food cake.  The possibilities are endless. 

Students were curious as to the brand I used and where they could find it.    The version I laid on the table was Dickinson’s from the grocery store. But, if you can’t find it or want to try making your own, it is soooo simple. 

Filling for eclairs, macarons, jelly er curd filled doughnuts.  Lots and lots of possibilities. 

The sugar makes this topping very sweet, the butter and eggs make it smooth and silky and the zest and juice of the citrus makes it tart and tangy.  Methinks a marriage made in heaven.  I went a little curd wild and made four variations in my microwave!  – - lemon, orange, grapefruit and lime. 

FRUIT CURD

1 stick butter

3 tbsp. zest of the chosen citrus

1/2 cup juice of the chosen citrus

1 1/2 cups sugar

3 eggs, lightly beaten

2 egg yolks, lightly beaten

Put the butter in a large measure or bowl and microwave for 10 seconds to just soften the butter.  Whisk in the remaining ingredients.  Microwave on high for about 1 minute.  Take out and whisk again.  Microwave on high for about 1 minute.  Take out and whisk again.  Repeat this process until the mixture turns to a custard or pudding like consistency.  Do not fret.  This can take up to five minutes and you might wonder if it will ever thicken but then, in the shake of a lamb’s tail, you are there.  It is important that it thickens now.  Additional time in the refrigerator will allow it to set a bit more but the majority of the thickening will take place in the microwave.

Cover and cool for about an hour before serving.  Store in the refrigerator for several weeks.  

I found myself with an abundance of mushrooms which were staring at me each time I opened the refrigerator and loudly proclaiming that I should “use me or lose me”.   It was incessant and annoying and I had other plans for the day so off to the computer I went to find a suitable quick recipe for the little buggers.

Viola!  These are super easy and oh so versatile.  The tang of the lemon paired with the earthiness of the mushrooms and the nutmeg.  And the rich succulence of the cream…. I am now dreaming of grilled chicken breasts and a dollop of these.  Or maybe a piece of broiled fish and a smattering of these.   Some penne and a ladle of these with a grate of parmesan cheese.  Baked potato and a rib eye.  Oh yes, I am smiling.    You get the idea.  These mushrooms would be welcome on so many dishes and once cooked they can stay in the fridge for several days sans loud proclamations.   

P.S.  I don’t recommend that you do like I did and eat the majority of the bowl for lunch! 

SAUTEED MUSHROOMS WITH LEMON CREAM adapted from Bon Appetit, November 1992

1/2 stick butter

4 pounds sliced button mushrooms

1 cup dry white wine

4 tbsp lemon juice

1/4 tsp ground nutmeg

2 cups whipping cream

Melt 2 tbsp butter in large skillet over medium high heat.  Add half of the mushrooms and saute until brown and beginning to release their juices, about 8 minutes.  Add 1/2 cup wine, 2 tbsp lemon juice and 1/8 tsp nutmeg.  Boil until slightly reduced, stirring occasionally, about 5 minutes.  Add 1 cup cream and boil until sauce thickens and coats mushrooms, about 8 minutes.  Season with salt and pepper and transfer to bowl.  Repeat this process with the remaining ingredients.  Transfer to bowl with first batch. 

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