Talk of The Villages Breakfast
 

Talk of The Villages Breakfast

• Carefully separate one English muffin, two if you're really hungry.
• Toast at 6.5, or to your liking, in an electric toaster.
• Apply a generous coating of Dickinson's Lemon Curd.
• Enjoy with a glass of milk or cup of coffee.

Wow!
:icon_hungry:

Sounds Yummie Tony! .:icon_hungry::icon_hungry::

I just had homemade biscotti with a cup of coffee also a great TOTV breakfast!

I'm at work so it has too be something that isn't too messy!:icon_hungry:

Where did you find out about lemon curd?
That's veddy veddy British, you know.
Also makes a good tart.

I always loved a good English Tart. Oops, I see we're talking about food. Never mind!:o

Xavier: I love that comment...even though... I am a good girl I am.

Eliza Boomer

:024:

And to anybody who is in TV right now and is thinking about that lemon curd, maybe you could go to the Tea Plantation at LSL and order the Queen Pudding -- or is it Queen's Pudding??? I never know.

Anyway, I wrote a post here in the restaurant forum, a while back, about the Tea Plantation, and I went on and on (imagine that) about that lemon dessert they make. Oh my! (I was there in November and when I return, I will be going to the Tea Plantation again, and I sure hope they still serve that lemon dessert.)

Boomer

The curd just showed up here in the house. I don't know how.

Somebody else will surely take credit for marrying it to English muffins.

I thought surely that somebody would be very impressed at my culinary skill.

If I were an Italian guy wearing a silly hat you would have been impressed.

Lo, I'm only half that.

:ohdear:

Hold on, Boomer, nothing about the sailing hat already.

See there. I knew you were an English major.

Yep. Nailed again. Veddy nailed.

Lemon curd is actually very easy to make and is very good on scones, in a tart, or as a pudding with cream.
3 large eggs
1/3 cup fresh lemon juice
1 tablespoon lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter (room temperature)

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly until the mixture becomes thick This will take about 10 minutes. Remove from heat and pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap (so a skin doesn't form) and refrigerate.

Hey, should this be in the DIY forum??? :mornincoffee:

Owwww Wooldn't it be loverly?

I really don't like tarts.

Gracie. Amurican. Apple pies for me.

Speaking of the Rine in Spine (or not)
 

Motherhood too, I understand. Hope Gretchen's doing well!

DIY? Well, I guess I did it myself.

Is a toaster a power tool?

Not really. But maybe you could use an arc welder instead.

Boomer