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Simple Syrup


Simple Syrup

Posted on 29 October 2011 by Cathy

Basically simple syrup is dissolved sugar. It is used to sweeten or thicken cocktails, iced tea or coffee and to make fresh lemonade. It is also used to make fruit sauces and toppings.









1 cup water
1 cup sugar











Add sugar in a saucepan











Add water into the saucepan and stir to dissolve. Bring to boil then take off heat and let cool









Refrigerate until needed

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Easy Lemon Curd

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Easy Lemon Curd

Posted on 25 October 2011 by Cathy

I love lemon curd! You can use it on bread or scones in place of jam, filling for cakes and for lemon meringue pie. I needed this particular batch for Taylor’s birthday cake.











1 1/4 cup white sugar
4 eggs
1 cup fresh lemon juice
3 Tablespoons lemon zest
1/2 cup unsalted butter











You need about 6 lemons











Zest the lemons. You only want the bright yellow part of the rind. That is where all the good flavor is.











Cut them in half











Juice the lemons with a reamer or juicer. You will need 1 cup of juice











In a microwave-safe bowl, whisk together the sugar, lemon juice, lemon zest and butter. Microwave 2 minutes.











Temper the eggs by pouring some of the lemon mixture into the eggs and mix (to bring the eggs to the cooked temp) then pour back into original mixture











Microwave at one minute intervals and stir after each minute











Keep running microwave for 1 minute at a time and stirring until it thickens











The mixture is done when it is thick enough to coat the back of a metal spoon











Remove from the microwave and pass the mixture through a fine sieve to remove the little bits of cooked egg that may be in the mixture











Pour into small sterile jars and store in the refrigerator for a week











You can use it between cake layers for a yummy filling

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Fresh Figs with Ricotta

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Fresh Figs with Ricotta

Posted on 21 October 2011 by Cathy

Figs are rich in fiber, potassium and manganese. They’re also a surprising source of calcium. It is thought they were first cultivated about 11,000 years ago in south-central Asia and I love them!











8 fresh figs, split down the middle (do not cut all the way through)
1/2 cup ricotta
2 pieces of prosciutto each split into 4 pieces
4 tablespoons honey











Ripe figs spoil right away. Keep them in the refrigerator only for a few days.











Split the figs but not all the way like this, I just wanted you to see what they look like inside.











Next slide a piece of  prosciutto inside. Then take a spoon and fill the centers with ricotta and drizzle with honey… yum!

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Poached Pears

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Poached Pears

Posted on 20 October 2011 by Cathy

This is an easy and elegant dessert











1 quart water
1 1/3 cup sugar
4 pears
cinnamon stick











Get some parchment paper ready to cut into a round shape
















Fold the parchment paper into a triangle and folding over again











Measure the pot and cut off the excess











You now have a round shape to cover the pears in the pot… yay











Add the water, sugar and cinnamon to a saucepan, heat until the sugar is dissolved











Pick out some pears











Peel the pears











Add whole pears to the saucepan











Cover with parchment paper and simmer the pears until cooked through (knife goes in easily). This will take 15 to 25 minutes
















Remove the pears and let cool
















To core: cut a pear in half, take a spoon, scoop and pull out the core











Core all the pears











For a fancy dessert plate whole with reduced sauce. It looks even more fancy when poached in red wine











Plate them cut open with ice cream, reduced sauce and chocolate syrup…yum!











You can plate them sliced or use for something like pear tart

Go check out my pear tart at

To keep: refrigerate in their own syrup


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