Tuesday, May 6, 2014
celebrate her awesomeness...
No matter what the occasion, celebrating it in a casual and comfortable style is always in season.
Mother's Day is no exception.
If you're planning on serving Mom at home, make it non-fussy...mix and match serve ware, comfy chairs, a fresh and casual flower arrangement and of course some sort of baked goods.
Beth's Cream Cheese Cookies with Lemon Curd could not be more perfect for this setting.
Perfectly sweet and a swell addition to coffee, tea or even champagne. Make enough because you're going to want some long after you and Mom have celebrated her awesomeness.
cream cheese cookies with lemon curd
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg yolk
1/4 teaspoon salt
1 cup flour
additional granulated sugar for rolling
preheat oven to 350º. cream the butter and cream cheese together. add the remaining ingredients and mix well. chill dough for an hour or so to allow it to firm up. roll small amounts of dough into small balls* then roll in granulated sugar and place on a parchment-lined baking sheet. bake for 10 minutes or until the sugar is just barely golden at the edges.
*i used small amounts of dough, about measuring teaspoonfuls, to make small cookies. you needn’t be so obsessive. you can make slightly larger cookies, as normal people would do, and bake them a little longer. as for yield, it will depend on how big you make the cookies, but this recipe does not make a lot of dough.
6 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice (3 or 4 lemons)**
in a large bowl, beat the butter and sugar with an electric mixer, about 2 minutes. slowly add the eggs and yolks. beat for 1 minute. mix in the lemon juice. the mixture will appear curdled but it will smooth out as it cooks.
in a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (the curdled appearance disappears as the butter in the mixture melts.) increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. it should leave a path on the back of a spoon and will read 170°f on a thermometer. do not let the mixture boil.
remove the pan from the heat and transfer the curd to a bowl. press plastic wrap onto the surface of the curd to prevent a skin from forming and chill the curd in the refrigerator. the curd will thicken further as it cools.
covered tightly, it will keep in the refrigerator for a week and in the freezer for two months.
**note: the original recipe calls for stirring one teaspoon of grated lemon zest into the curd after it’s taken off the heat. i omitted it for my purposes, because i didn’t want bits of zest to mar the silky texture of the curd, but you may want to include it.
yield: about 2 cups
SET THE SCENE: