Hi everyone and welcome to 2010. O.K., I know it is a corny blog post title but it is true! I thought I’d start this year with a little story about how discouraging mistakes can become new and delicious recipes.
I had my old H.S. friend, Alain, come with his family for lunch. As I was rushing around that morning, I got distracted as I often do and made a rookie error-that of not reading through the entire recipe before preparing it. I have made this recipe many times and should have remembered all the steps but never do.
Long story short, I combined the merengue topping for the little lemon pies into the pie filling. I was annoyed with myself but persevered because, let’s face it, it was only a dessert. Instead of giving up, I decided to bake it anyway and see what would happen. Guess what? It all worked out, the dessert was a hit and all was good in the world and our reunion.
Moral of the story: Believe in your cooking abilities, gain confidence by practicing and read through your recipe before preparing. Also, cut yourself some slack if you make a mistake and try to think about what you learned from the experience. Ex: Bake only when we have few distractions, try to remember to read through a recipe, even if we think we know it, etc.
See how Alain put the final touches on the dessert in the above video and see a cameo from our old Take Back the Kitchen Blog pal who made a surprise visit later that afternoon.
Lemon Curd With Mixed Berries
You will need 6 4 oz. ramekins or small pyrex bowls that are ovenproof
3 beaten eggs
1 can condensed milk
1/2 cup lime juice
1/4 tsp cream of tartar
1/4 tsp salt
Combine all above ingredients and stir until fully incorporated. Spoon equal amounts into the ramekins and place all the ramekins in a casserole dish with enough water to go halfway up the sides of the ramekins. Bake at 350 degrees for 35 minutes. Remove from oven and let cool.
1 16 oz. bag frozen mixed berries, thawed and strained
1 TBS sugar
2 tsp cornstarch
Mix topping ingredients until no lumps from cornstarch and spoon on top of baked, cooled, desserts. Chill and serve or serve at room temperature.