Yum Lemon Curd

 

Ingredients

• ¾ cup fresh lemon juice

• ¾ cup white sugar

• ½ cup unsalted butter, cubed

• 3 large eggs

• 1 tablespoon grated lemon zest

Directions

• Gather all ingredients.
• Combine lemon juice, sugar, butter, eggs, and lemon zest in a 2-quart saucepan.
• Cook over medium-low heat, whisking constantly to prevent the eggs from curdling, until mixture starts to get thick and bubbles rise to the surface, about 5 to 6 minutes.
• Remove saucepan from the heat; transfer curd into a large bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.
• Serve and enjoy!

Nutrition Facts

12 servings per container

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• Amount Per ServingCalories138
• % Daily Value *
• Total Fat 9g14%
  • Saturated Fat 5g25%
• Cholesterol 67mg23%
• Sodium 19mg1%
• Potassium 39mg2%
• Total Carbohydrate 14g5%
  • Dietary Fiber 0g0%
• Protein 2g4%

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• Vitamin C8%
• Calcium11%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Freezer Friendly Thanksgiving

 Freezer-friendly Thanksgiving dishes to make ahead | CNN

Einkorn sourdough biscuits

https://www.farmhouseonboone.com/sourdough-biscuits-long-fermented/#wprm-recipe-container-21965 

Ingredients 

• ▢8 tablespoons cold butter, cut into chunks (113 grams)
• ▢2 cups all purpose flour, 280 grams
• ▢1 cup sourdough discard, 285 grams
• ▢1 tablespoon sugar, 12 grams
• ▢1/2 cup milk or buttermilk*, 122 grams – You can also use water
• ▢1 teaspoon baking soda
• ▢2 teaspoons baking powder
• ▢3/4 teaspoon salt, 4 grams

Instructions 

Long-Fermented Sourdough Biscuit

• Chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
• Add flour to the butter.
• Cut butter into flour. I usually just use my hands to massage the flour and butter together until it starts to form a ball, but a pastry blender works really well, too.
• Add sourdough starter, sugar, milk or buttermilk.
• Stir until nicely incorporated.
• Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
• The next day, add baking soda, baking powder, and salt to the fermented dough.
• Mix everything together well.
• Roll out dough onto a lightly floured surface and cut biscuits.
• Place onto a well-seasoned cast iron skillet or a glass baking dish.
  For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
• Bake biscuits in a 400 degree oven for 14 -20 minutes.

Baked Apple Fritters

https://ineskohl.info/baked-apple-fritters/?fbclid=IwY2xjawF2XTdleHRuA2FlbQIxMAABHZwEdkUprPVCiqJuK55NFVBB9PU1cI9U3xWzl_zW0-koM3fILlW5IUUvRA_aem_pTT9aXfzGZkZ-SRNaO0Mbw 

Zucchini for Diner

 Roasted Zucchini, Brussels Sprouts, and Butternut Squash with Maple Walnuts and Goat Cheese

This hearty fall-inspired dish combines the caramelized goodness of roasted zucchini, Brussels sprouts, and butternut squash, topped with maple-glazed walnuts and creamy goat cheese. A delicious combination of sweet, savory, and nutty flavors perfect for a cozy meal!

Ingredients:

For the Vegetables:

2 medium zucchini, sliced

1 lb Brussels sprouts, trimmed and halved

1 small butternut squash, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

1/2 teaspoon garlic powder

For the Maple Walnuts:

1/2 cup walnuts, roughly chopped

2 tablespoons pure maple syrup

1/4 teaspoon cinnamon

Pinch of salt

For the Finishing Touch:

4 oz goat cheese, crumbled

1 tablespoon balsamic glaze (optional, for drizzling)

Instructions:

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

Toss the zucchini, Brussels sprouts, and butternut squash with olive oil, salt, pepper, thyme, and garlic powder. Spread them evenly on a large baking sheet.

Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

Step 2: Prepare the Maple Walnuts

In a small skillet, heat the walnuts over medium heat for about 1-2 minutes until lightly toasted.

Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat evenly. Cook for an additional 2-3 minutes until the syrup thickens and sticks to the walnuts. Remove from heat and set aside to cool.

Step 3: Assemble the Dish

Once the vegetables are done roasting, transfer them to a serving dish.

Sprinkle the roasted vegetables with crumbled goat cheese and the maple-glazed walnuts.

For an extra touch, drizzle with balsamic glaze for a sweet and tangy finish (optional).

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4-6

This deliciously roasted vegetable medley with creamy goat cheese and sweet maple walnuts will make a fantastic side or even a light main dish, full of fall flavors!

Roasted Vegetables

● 1 (15-ounce) can chickpeasTop of Form

● 1 pound medium carrots

● 1 large red onion

● 3 tablespoons extra-virgin olive oil

● 2 tablespoons harissa plus more for serving

● 2 teaspoons honey

● 1 teaspoon kosher salt plus more

● 1 (8-ounce) block feta cheese

● ½ plain full-fat Greek yogurt

● Zest and juice from ½ lemon

● Handful of fresh soft herbs, such as parsley, dill, cilantro, basil or a mix

● Handful of toasted nuts, or ¼ cup toasted seeds

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

2. Dump the chickpeas into a colander. Drain them but do not rinse.

3. Arrange a few layers of paper towels on a rimmed baking sheet, then pour the drained chickpeas on top. Use another paper towel to pat them dry. Discard all the paper towels, then shake the chickpeas into an even layer. There will be some chickpea skins on the baking sheet now — no need to pick them out. They’ll roast up into crispy little bits and be delicious.

4. Cut the carrots on the diagonal into ½-inch-thick slabs and thinly slice the onion. Add the carrots, onion, olive oil, harissa, honey and 1 teaspoon salt to the chickpeas and toss to coat well.

5. Roast until the carrots are golden on the outside but fork-tender, 25 to 30 minutes.

6. Meanwhile, in a blender or food processer, combine the feta and yogurt. Zest and juice the lemon into the blender and add a pinch of salt. Blend on high speed until smooth, scraping down the sides as needed, 30 to 45 seconds. If it’s too thick and your blender is having a hard time mixing, add a bit of water, a splash at a time, until the desired consistency is achieved.

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7. Chop the herbs and nuts.

8. Remove the roasted veggies from the oven and transfer to a cooling rack. Taste the veggies and add more salt as needed. Stir in the herbs.

9. Spread a nice spoonful of whipped feta over the bottom of a bowl or plate and top it with a pile of roasted veggies and a sprinkle of nuts. Add another dollop of harissa on top if you love spice.

Shortcut: Skip the whipped feta and just crumble some feta on top. Find pre-chopped butternut squash or sweet potatoes at the grocery store and use them instead of carrots.

Pesto alternative: Omit the harissa and honey, and instead toss a big spoonful of store-bought pesto into the veggies after they have roasted. Serve with burrata instead of whipped feta.

Adapted from “What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers. Published by Union Square & CoTop of Form

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Conference Treats

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