Raspberry Curd

I made this raspberry curd to go with meringue shells. Since it made two jars I used the other for smearing on muffins and breads. Awesome stuff.



Raspberry Curd
Source: Martha Stewart

Makes 2 cups

1 cup sugar
1 tablespoon finely grated lemon zest, plus 1/4 cup fresh lemon juice
8 large egg yolks (egg whites reserved for another use)
1/4 teaspoon coarse salt
1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces
1 cup raspberries

Directions
In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.

Add butter and place pan over medium-high heat. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).

Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool. (To store, refrigerate in an airtight container, up to 2 weeks.)

In a blender, puree 1 cup raspberries. Strain through a fine-mesh sieve into a bowl, discarding solids. Fold raspberry puree into cooled curd.
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Read more at Marthastewart.com: Raspberry Curd - Martha Stewart Recipes

Salmon Burger with Cilantro Mayo

I saw this recipe on Annie's Eats quite some time ago. I usually do an Asian style glaze on my salmon and Abe and I love it. I will tell him it is good for his brain and he pats his head. I decided that we needed an alternate way to have salmon and remembered this recipe. Oh my. YUM! Comes together in a pinch and is so delicious. Abe is a big fan as well.

Salmon Burgers with Cilantro Mayo
Source: Annie's Eats

½ cup red bell pepper, diced
6 tbsp. panko bread crumbs
1 clove garlic, finely minced
1 lb. salmon fillets, skinned, boned and finely chopped
1 large egg white, lightly beaten
1½ tsp. soy sauce
1 tsp. fresh lemon juice
¼ tsp. salt
1-2 tbsp. vegetable or canola oil

For the cilantro mayo:
1 clove garlic, chopped
½ cup mayo
½ cup cilantro
Dash of cayenne pepper
Squeeze of lemon juice

For serving: Burger buns
Green lettuce
Sliced red onion
Sliced tomatoes

Directions:
In a medium mixing bowl, combine the diced bell pepper, panko, garlic and salmon. In a small bowl combine the egg white, soy sauce, lemon juice and salt. Add the liquid mixture to the bowl with the salmon and toss gently until well incorporated. Form the mixture into four equal patties.

To make the cilantro may, combine all the ingredients in the bowl of a food processor. Process until well combined and smooth.

Lightly coat a grill pan or skillet with 1 tablespoon of the oil. Heat over medium-high heat until hot. Cook the patties about 5 minutes per side, until cooked through.

Place the burgers on the buns, spreading one side of the bun with the cilantro mayo. Top as desired with lettuce, onion and tomato.

Chocolate Ice Cubes

I am going to keep these stocked in my freezer at all time. Recently I've been having this at night with almond milk poured over the top. And it is so hot here that it turns to cold chocolately milk quite quickly!

Chocolate Ice Cubes
Source: Food Network Magazine

1/2 cup milk (I used almond milk)
1/4 cup water
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
3/4 cup semi-sweet chocolate chips

Directions: Combine milk, water, cocoa powder and sugar in a sauce pan and simmer over medium heat until well combined Remove from heat and stir in chocolate chips until fully melted Pour into ice cube tray and stick in the freezer Pop out a couple cubes when you’re craving something sweet and enjoy