I'll start this blog by apologizing. I am truly sorry to my avid readers who have been faithfully following this blog. Yours truly has done a whole lot of nothing (besides wrapping up spring semester) these last few weeks. The rest of my time has been spent relaxing, reading, and yes, cooking. However, as you all know... no blogging!
The truth is I have been kind of "roughing it" food wise. My diet has consisted of toast, sandwiches, and simple salads. Besides the wonderful cooking of my mother and grandmother, I have been in sort of a kitchen funk! So, in an effort to escape the monotony of my current routine, I have decided to plan a tea party with my mother, grandmother, and aunts.
When I think of tea time, a picture pops up in my head: I think of sophisticated women in dresses, lace table cloths, dainty patterned tea cups, tiers of scones accompanied with jams and butters, petite sandwiches, and of course hot tea. So while us ladies were not clad in dresses, the tea was sweet and the food fantastic! My grandmother even used her 55 year old china.
Around noon we sat down to enjoy pomegranate white tea and ginger green tea, chicken and crab salad sandwiches, Ina Garten's banana nut muffins, and strawberries served with homemade lime curd.
My favorite was the lime curd. I could honestly eat it by the spoonful. Lime curd is tricky to make and needs a lot of attention at the stove top. It is also a little pricey because limes can be on the expensive side. Either way the tanginess coupled with the buttery texture and sweetness from the sugar is out of this world. Eat it with fruit or spread it on toast and definitely bring it to your next pot luck. It is sure to please.
Lime Curd
4 limes at room temperature
1 1/2 cups sugar
1/4 pound unsalted butter at room temperature
4 extra-large eggs at room temperature
Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add-- the eggs, 1 at a time, and then add the lime juice and salt. Mix until combined.
Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat and keep in the refrigerator.
