We live in zone 6a and I have been gardening and cooking for years. This blog is an opportunity for me to share with you my success and those failures that come about on occasion. Plus, I want to hear from all the gardeners and bakers and cooks out there and learn from you. Feel free to share your ideas.
One of the December recipes for TWDBWJ is Gingerbread Baby Cakes. The host is Karen of Karen’s Kitchen Stories. So visit her site for the recipe.
It is chock full of molasses and ginger.Although the recipe called for 2 cups of molasses, I only had 1 and 1/2 cups in the house. So I made up the difference with a 1/2 cup of real maple syrup. Not sure if I would make this again. It is a very dense cake and almost too overpowering in taste.
I just finished making lemon curd from my meyer lemons. I used a recipe from Gourmet magazine that called for 3-4 meyer lemons that would make 1/2 cup of juice. In my case, 4 lemons made a cup of juice. So I doubled the recipe, and plan to freeze leftover curd. It took about 30 minutes for the lemon curd to come up to 160 degrees. So the 5 minutes the recipe states for whisking the curd to 160 degrees is a bit optimistic. So be patient. It tastes delicious, and my husband loves it.
So now I need to figure out what to do with the last 5 meyer lemons I have left on my tree.