Red Curry Chicken and Biscuits

<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xrDGCjQqcmVE_DYjTqZ3GocXF5nPi6xaLoUcYThrlCHjzcsqldLIEYaWfbeCMLUwmHjodEm5ceM4n4i9EArCGUiMIIx7VzTHfXUVW_46TdJBMzmq1dNJ8fe9Ng8WXUsRWC9lUfvOZqc/s1600/P1010582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xrDGCjQqcmVE_DYjTqZ3GocXF5nPi6xaLoUcYThrlCHjzcsqldLIEYaWfbeCMLUwmHjodEm5ceM4n4i9EArCGUiMIIx7VzTHfXUVW_46TdJBMzmq1dNJ8fe9Ng8WXUsRWC9lUfvOZqc/s400/P1010582.jpg" width="393" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I was going to say that this isn't your mama's Chicken and Biscuits but it really is with just little tweak in the flavors.  Back when I made the <a href="http://pinterest.com/pin/177610779024027544/">highly pinterested</a> <a href="http://anurbancottage.blogspot.com/2011/11/tom-ka-soup.html">Tom Ka Soup</a>, I was thinking how close something like Tom Ka Gai is was to American chicken soup but with just a few different ingredients, it has an entirely different flavor profile.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JGY2oQPKoCzgiN5crIAfhA8W3DKCE7aeOU5BCSEzmu01FuzB64XBhZr0HjE0AsHYqnfCEx5iDKrQTPpm0jVeabolacwo1mQCjCTEcgEr7lbrQolavd15cGxTjfP727tI3Bf4he2wmEs/s1600/P1010574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6JGY2oQPKoCzgiN5crIAfhA8W3DKCE7aeOU5BCSEzmu01FuzB64XBhZr0HjE0AsHYqnfCEx5iDKrQTPpm0jVeabolacwo1mQCjCTEcgEr7lbrQolavd15cGxTjfP727tI3Bf4he2wmEs/s400/P1010574.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">So when a friend of mine dropped off a bag of parsley and chive biscuits from Flour Bakery, I thought I'd make Chicken and Biscuits -- a perfect winter comfort food in my mind -- only I'd put my own little twist on the old standard by adding red curry and coconut milk and a few other ingredients.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">If you don't have the luxury of a Flour Bakery in the neighborhood, you should buy Joanne Chang's cookbook on <a href="http://www.amazon.com/Flour-Spectacular-Recipes-Bostons-Bakery/dp/081186944X">Amazon</a> (it's filled with awesome recipes!) but you can also find the recipe <a href="http://www.jamesbeard.org/index.php?q=recipes/show/buttermilk_biscuits_with_parsley_and_sage">here</a>.  (Please note the recipe is for parsley and sage biscuits, but swap out the sage for chives.)  Joanne Chang is best known nationally for her sticky bun Throwdown with Bobby Flay.  (Joanne, won!)  But locally, flour is a place we rush every Saturday morning, usually parking illegally, to stand in line hoping the almond croissants don't run out before we get to the head of the line.  Sometimes we talk loudly about how good the Morning Glory Muffins look just to throw off the eavedroppers.  But I digress. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The way I made this would serve about three:</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">1 whole chicken breast, roasted and cubed</div><div class="separator" style="clear: both; text-align: center;">1 carrot, sliced</div><div class="separator" style="clear: both; text-align: center;">1 medium onion, chopped</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons olive oil</div><div class="separator" style="clear: both; text-align: center;">3 tablespoons flour</div><div class="separator" style="clear: both; text-align: center;">2 cups of chicken stock</div><div class="separator" style="clear: both; text-align: center;">1/2 cup-ish frozen peas</div><div class="separator" style="clear: both; text-align: center;">6-8 mushrooms, sliced</div><div class="separator" style="clear: both; text-align: center;">2 Tablespoons red curry paste</div><div class="separator" style="clear: both; text-align: center;">1/3 cup of coconut milk</div><div class="separator" style="clear: both; text-align: center;">1/3 cup of chopped cilantro</div><div class="separator" style="clear: both; text-align: center;">Juice of half a lime </div><div class="separator" style="clear: both; text-align: center;">salt and pepper</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Obviously you have to start out having your biscuits made and your chicken breast roasted.  This would be a perfect dish if you have leftover chicken (maybe three cups?) or you could be lazy and buy a rotisserie chicken.  I had a split breast so I removed the skin, seasoned with salt and pepper and roasted it a 375 for about 35-40 minutes.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4jlAaUBzwMtm4j3TYJtA-4TfyjNVWgcJRdnhoRGHeg9WbQ09bz8UKOYzbVeqNSLTg4-bmy4O4lO9MTHmkgrotOhEhNhH8xrHYFqxm0_MBBREzgLp_MAnt9IdHNZxzxUYPjy6Mr9F2lA/s1600/P1010569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4jlAaUBzwMtm4j3TYJtA-4TfyjNVWgcJRdnhoRGHeg9WbQ09bz8UKOYzbVeqNSLTg4-bmy4O4lO9MTHmkgrotOhEhNhH8xrHYFqxm0_MBBREzgLp_MAnt9IdHNZxzxUYPjy6Mr9F2lA/s400/P1010569.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Saute the onions and carrots in the olive oil, season with salt and pepper until soft.  (I left out the celery because it didn't seem to fit the flavor profile but I think it would have been fine to add it.)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add the flour and saute a few minutes just so it's not raw.  Add the chicken broth and heat until it starts to thicken.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RYUA8adqklw28YFx0VGTRgzca_wzLsDBHWO4edpj-z_iHaxHJg6zw7fQqGVyfelUIe9BPlt9-hcG86QwyH9BvkeWb0vzNB2FRVUA3uVObUKxGIX5XJb_tqBOeV_6hkdFMGLPckF_TKY/s1600/P1010570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_RYUA8adqklw28YFx0VGTRgzca_wzLsDBHWO4edpj-z_iHaxHJg6zw7fQqGVyfelUIe9BPlt9-hcG86QwyH9BvkeWb0vzNB2FRVUA3uVObUKxGIX5XJb_tqBOeV_6hkdFMGLPckF_TKY/s400/P1010570.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add the red curry paste and coconut milk and stir until incorporated.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add the mushrooms and peas and cook for a few more minutes.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYtTemDlHkl7QiUnGtV0F6is2k57d7bAHgpeyeBHYGGwCGyrp2On_CVPSLi5qW7sKtYKoEjzO2l61qs9DPreC9RTRzjy7bL0osGg5jEGBC_skNpRStERu_nME6ACXtdpehJ2qtppspGI/s1600/P1010571.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYtTemDlHkl7QiUnGtV0F6is2k57d7bAHgpeyeBHYGGwCGyrp2On_CVPSLi5qW7sKtYKoEjzO2l61qs9DPreC9RTRzjy7bL0osGg5jEGBC_skNpRStERu_nME6ACXtdpehJ2qtppspGI/s400/P1010571.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Finally, add the chicken, cilantro and lime juice just to heat a few minutes before serving.</div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TGa28e5EuYGRrzN6Wv8DUqRrm1ruOd2SsrYXCXvIL3Z0OvyDF81NkaEV9JkXiAC8VshsHmm6vx1hb7bC0PlyeeQqu8aDgYPvge39EEgOVHfB_0UepBhr73HsRterWRHBRB9H6ktRNIA/s1600/P1010581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TGa28e5EuYGRrzN6Wv8DUqRrm1ruOd2SsrYXCXvIL3Z0OvyDF81NkaEV9JkXiAC8VshsHmm6vx1hb7bC0PlyeeQqu8aDgYPvge39EEgOVHfB_0UepBhr73HsRterWRHBRB9H6ktRNIA/s640/P1010581.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut the biscuit in half and ladle some of the stew over the bottom half of the biscuit.  Top with the other half of the biscuit, garnish with a few more cilantro leaves and serve.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">It was amazingly good!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">As an alternative to biscuits, you could make a <a href="http://www.cooks.com/rec/view/0,1735,135182-241192,00.html">simple dumpling</a> and add just a little coriander and/or ginger and chopped cilantro so they're a little different and boil on the top of the hot stew.  You may want to make your own tweaks to the recipe.  More curry, less curry, more coconut milk, no mushrooms, add pototoes...I think it's a very flexible recipe.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I can't wait to make it again. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt077FrQXS_j2pEEPU9dCb1EMFo1RILAvRJAr-tvLw7QSp0XABDMkgHWm2EULGMIsKcR-FpMCb1ljVfdzdEfP0LWqI9NPU-uXctZfmpM4E5-5i57qvkJDSyzzRtAspWjj0mioFgUUHPfI/s1600/P1020285.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt077FrQXS_j2pEEPU9dCb1EMFo1RILAvRJAr-tvLw7QSp0XABDMkgHWm2EULGMIsKcR-FpMCb1ljVfdzdEfP0LWqI9NPU-uXctZfmpM4E5-5i57qvkJDSyzzRtAspWjj0mioFgUUHPfI/s640/P1020285.jpg" width="336" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">** Clarification on the gin-drinking paperwhites **</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I just wanted to make sure everyone had the correct details on applying gin to the paperwhites.  Here's an important clarification from <a href="http://www.yankeemagazine.com/issues/2011-01/home/marys-farm-paperwhites">the Yankee Magazine article</a>.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;">"When they're up about three inches, add about half a shot glass of gin to a cup of water and give it to them. Next time you water, repeat, and you'll find that they won't get so leggy. The gin stunts their growth, and they'll bloom more in scale with their stalks."</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">It also refers to vodka, whiskey, tequila and rubbing alcohol also working but the writer thought gin was the best.  I'd almost like to do two new pots of paperwhites side by side to test out the theory.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">* * * * *</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Finally, I was goofing around with an animation software I found on line called Picasion.  I made up this little animation on how to make crostini so I'm uploading it to see if it runs.  These things always make my mind race with ideas on fun ways to use them.</div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"><img alt="create an avatar" border="0" height="425" src="http://i.picasion.com/pic48/d135216593488edc2d527d29dcf048f9.gif" width="400" /></div></div>

Red Curry Chicken and Biscuits

I was going to say that this isn't your mama's Chicken and Biscuits but it really is with just little tweak in the flavors.  Back wh...

Read more »

Pan-Seared Lemon Garlic Chicken Recipe | Healthy Comforting Dinner

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH43p8mdQVtNoqhQSvPz2nOxHGclxk3WBiX-bD1iYcvjMenFn3SHewvht-3AqcKtVrj9xaqfLdfOIutVsIP8lsPAoDiNLX3AKPojLsV_RmZoUnHbjqIrAuRDSQsHbZ-SzidHwYE74yBc/s1600/IMG_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJH43p8mdQVtNoqhQSvPz2nOxHGclxk3WBiX-bD1iYcvjMenFn3SHewvht-3AqcKtVrj9xaqfLdfOIutVsIP8lsPAoDiNLX3AKPojLsV_RmZoUnHbjqIrAuRDSQsHbZ-SzidHwYE74yBc/s640/IMG_0856.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ajI78Kp9j5WkL27osUKx0B0JoX00eSXvoogL-kp4j6_Avaznp1o232Sy-V2XGIoeqh0n0AWjm4KVEXM4OmOd56zysyqtKGMijep2zMVEpTufoH9VsYYQ3Puz1FbwY-bXsVoRbg0V37I/s1600/IMG_0873.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ajI78Kp9j5WkL27osUKx0B0JoX00eSXvoogL-kp4j6_Avaznp1o232Sy-V2XGIoeqh0n0AWjm4KVEXM4OmOd56zysyqtKGMijep2zMVEpTufoH9VsYYQ3Puz1FbwY-bXsVoRbg0V37I/s400/IMG_0873.JPG" width="400" /></a></div><span style="font-size: large;"><span style="font-size: small;">Yesterday I <a href="http://jennysteffens.blogspot.com/2012/01/lemon-mousse-fresh-refreshing-dessert.html" target="_blank">mentioned</a> that I'm so over comfort food.  I should have clarified - heavy, unhealthy comfort food.  </span></span><br /><br /><br /><span style="font-size: large;"><span style="font-size: small;">This Pan Seared, then Roasted Lemon Garlic Chicken has all of the makings of a healthy dinner, but it is warm and cozy comforting all at the same time.  Here's to feel good food in the New Year that will actually make you feel good... and help you fit into your clothes.  </span></span><span style="font-size: large;"><span style="font-size: small;"> You're welcome.  </span></span><span style="font-size: large;"> </span><br /><br /><br /><br /><span style="font-size: large;">Lemon Garlic Chicken</span><br /><i>pan seared goodness</i><br /><br />1 whole chicken, split or flattened (backbone removed)<br />1/4 cup of olive oil <br />10 cloves of garlic, minced<br />2 lemons, juiced <br />sea salt & cracked pepper<br /><br />In a shallow dish (large enough for the chicken), stir together olive oil, garlic and lemon juice.<br />Generously season the chicken with sea salt and pepper.  Place the chicken in the lemon garlic marinade, and toss to coat.  Marinade for a couple of hours (if possible).<br /><br />Heat a dutch oven on the stovetop on high for a minute.  Remove the chicken from the marinade (saving the marinade) and place it in the dutch oven, searing it on each side for 2-3 minutes.  Remove from heat.  Add the marinade into the dutch oven, then place it in a 400 degree oven for 25-40 minutes, depending on the size of the chicken.  Remove from the oven, let the chicken rest for 10 minutes before carving.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp_W_M356SH9QXxePYviivK17l_Abc9cjSye-V5NCHKMaXoYnFx66222sIa6WYQbrvOj-eyWbOqjsWCrKlLKv0-hMFk2ZKkhv1Ri0HOx-DiAoeGjBZG2eit3pM3Jywjnu_YkVlXeaV_M/s1600/IMG_0841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNp_W_M356SH9QXxePYviivK17l_Abc9cjSye-V5NCHKMaXoYnFx66222sIa6WYQbrvOj-eyWbOqjsWCrKlLKv0-hMFk2ZKkhv1Ri0HOx-DiAoeGjBZG2eit3pM3Jywjnu_YkVlXeaV_M/s640/IMG_0841.JPG" width="640" /></a></div><br />Be sure to use a real lemon... no juice from a bottle! <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfYuZM3uE7dfmjIxRaGnbkBTgVYNc0ATerzkQE4KDb1NRbQXKftpgVGx7hjCu8ewpQ2rgG5QU7vad87SbdvHsqMYduMmB_XZRT_tutYMPyQm-Bnn5b2SI57Uj8MJY8f7SGZJT8H_Cgxk/s1600/IMG_0848.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfYuZM3uE7dfmjIxRaGnbkBTgVYNc0ATerzkQE4KDb1NRbQXKftpgVGx7hjCu8ewpQ2rgG5QU7vad87SbdvHsqMYduMmB_XZRT_tutYMPyQm-Bnn5b2SI57Uj8MJY8f7SGZJT8H_Cgxk/s640/IMG_0848.JPG" width="640" /></a> <br /><br />If you have time, marinade the chicken for a couple of hours.  If not, go ahead and make it anyway... the lemon and garlic flavor will still do its 'thing' in the oven.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UXP-BlGWDeWsST_7SAC5C4vgB_e0olh8CRqOxgw6SfnRxUas9f78ygBhNECayDHYXcJ0FF9ViKf1sIriony9IiOekzL8goBhaEqP78Yy-J12wU-vLSK6ofasnQDb1UG8zJXWi_i___4/s1600/IMG_0869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2UXP-BlGWDeWsST_7SAC5C4vgB_e0olh8CRqOxgw6SfnRxUas9f78ygBhNECayDHYXcJ0FF9ViKf1sIriony9IiOekzL8goBhaEqP78Yy-J12wU-vLSK6ofasnQDb1UG8zJXWi_i___4/s640/IMG_0869.JPG" width="640" /></a></div><br />When I made this lemon garlic chicken, I served it with Pancetta Sugar Snap Peas and <a href="http://jennysteffens.blogspot.com/2012/01/best-mashed-potatoes-potato-ricer.html" target="_blank">Mashed Potatoes</a> (made with my amazing new potato ricer... best kitchen gadget I've ever purchased.  No exaggeration.  I'll warn you, only purchase one if you'd like to be addicted to mashed potatoes and make them every night for dinner.  Like me.).<br /><br />Here are the links for the recipes to complete the meal.<br /><br />Pancetta Sugar Snap Peas (recipe coming soon!)<br /><a href="http://jennysteffens.blogspot.com/2012/01/best-mashed-potatoes-potato-ricer.html" target="_blank">Perfect Mashed Potatoes</a><br /><br />And... do you know what goes great with Lemon Garlic Chicken?  Lemon Cream Mousse!  I promise, it is not lemon overload - merely complimentary!   <br /><br /><a href="http://jennysteffens.blogspot.com/2012/01/lemon-mousse-fresh-refreshing-dessert.html" target="_blank">Lemon Cream Mousse</a>

Pan-Seared Lemon Garlic Chicken Recipe | Healthy Comforting Dinner

Yesterday I mentioned that I'm so over comfort food.  I should have clarified - heavy, unhealthy comfort food.   This Pan Seared, then ...

Read more »

Lemon Mousse | Fresh & Refreshing Dessert

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRIk5thVeaYFRJJYob_E0s5H2LpfivDe87PvVXl3og2aVE5tVA7-DVoTIrJJv7S6B0eSxTHNRpD4VrDLLlE78W_I6xSVNubcePvRpVQ39RuQAfasRARqMPjbcWJgbYuQ8TfcnFVA_738/s1600/IMG_0875.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRIk5thVeaYFRJJYob_E0s5H2LpfivDe87PvVXl3og2aVE5tVA7-DVoTIrJJv7S6B0eSxTHNRpD4VrDLLlE78W_I6xSVNubcePvRpVQ39RuQAfasRARqMPjbcWJgbYuQ8TfcnFVA_738/s640/IMG_0875.jpg" width="578" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg_2MsxqglJlq-pnns4ahmSRbzZXA6SXAmx31icgMoR1CmGPV3B3pnG1LwhKB-0-H8LA_KHhmPlTcRKQo-8OAw5vJ-1OnbREOR_BEaBhxugWH83iWC0hIjeaXBNcI5JitVMZceet0OgQ/s1600/IMG_0875_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTg_2MsxqglJlq-pnns4ahmSRbzZXA6SXAmx31icgMoR1CmGPV3B3pnG1LwhKB-0-H8LA_KHhmPlTcRKQo-8OAw5vJ-1OnbREOR_BEaBhxugWH83iWC0hIjeaXBNcI5JitVMZceet0OgQ/s640/IMG_0875_2.jpg" width="425" /></a></div><span style="font-size: small;">I am sooo tired of comfort food.  During my entire pregnancy I craved heavy, gravy-y, rich comfort food.  Now that our little bundle is here I can't get far enough away from it.  Except for Oreos.  For some reason I can't stay away from Oreos.  I'll blame it on the breast feeding.  </span><br /><br /><span style="font-size: small;">Besides my Oreo shortcoming, I'm craving fresh, light and healthy food.  Maybe it is the New Year... or maybe it is my body's way of telling me it is no longer time to store 'maternal weight' that is influencing my lighter urges.  Whatever it is, I'll take it.</span><br /><br /><span style="font-size: small;"> </span><br /><span style="font-size: small;">Thank goodness for the aptly timed winter citrus season.  </span><span style="font-size: small;">What could be more fresh than a refreshing lemon dessert?  By the way, </span><span style="font-size: small;">does anyone else think that it is strange that citrus season is in the middle of winter?  Seems like it should be a summer thing... I'm glad it is not.  The freshness is just what I need right now.</span><br /><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VhAa7syoTORcAx3-VjL2pNiQctijqJDS6TJZoOq5szy_25pjR2iar99t08UlmsnW3GEbbS1pZp2k3QhyrNVqMp_Dz8kqpM8zne1y_xj6DGs8M1yo73jPRzTZ2M4dIkDqB6XWhEtMMM/s1600/IMG_0919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VhAa7syoTORcAx3-VjL2pNiQctijqJDS6TJZoOq5szy_25pjR2iar99t08UlmsnW3GEbbS1pZp2k3QhyrNVqMp_Dz8kqpM8zne1y_xj6DGs8M1yo73jPRzTZ2M4dIkDqB6XWhEtMMM/s640/IMG_0919.JPG" width="640" /></a></div> <span style="font-size: small;"> </span><br /><span style="font-size: small;">This Lemon Mousse is light, airy, fresh and creamy.  Great by itself served in a parfait glass topped with whipped cream, but it would be equally great in a graham cracker crust or mini tart shell.  If you are short on time, you can buy a pre-made lemon curd, and just add gelatin and fold in whipped cream.  However, store-bought lemon curd can be expensive, so the homemade version is a more cost effective option if you have the time.    </span><br /><span style="font-size: small;"> </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A1rSdyy7wQhcMX5lqJxRa5lvSfOCpwA_83Hac5BzxOXc2xwg3VChyphenhyphen5RcwebFF3kRn6cJLPDAX4GkjaRRWAaz9MR8yoabido_J8hIvGrorqBiYmNkcfIdpDSCmN1e3HXF5GU7ynlt4IQ/s1600/IMG_0876.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5A1rSdyy7wQhcMX5lqJxRa5lvSfOCpwA_83Hac5BzxOXc2xwg3VChyphenhyphen5RcwebFF3kRn6cJLPDAX4GkjaRRWAaz9MR8yoabido_J8hIvGrorqBiYmNkcfIdpDSCmN1e3HXF5GU7ynlt4IQ/s400/IMG_0876.jpg" width="325" /></a></div><span style="font-size: large;">Lemon Mousse </span><br /><i>creamy and refreshing</i><br /><br />2 tablespoons water<br />1 teaspoon plain gelatin<br />1/2 cup unsalted butter<br />3/4 cup sugar<br />3 tablespoons finely grated lemon zest<br />1/2 cup fresh lemon juice<br />Pinch of salt<br />6 large egg yolks<br /><br />1 1/2 cup heavy cream<br />2 tablespoons of sugar<br /><br />In a small bowl add the water and sprinkle the gelatin on top. Allow it to 'gel'  for about 10 minutes.<br /><br />Meanwhile, melt the butter in a heavy bottomed sauce pan over medium heat. Remove from heat and add the sugar, salt, lemon juice and zest. Whisk together and then add the egg yolks. Place over medium low heat, stirring constantly with a whisk. Cook until the mixture has thickened and coats the back of a spoon (this should take roughly 8-10 minutes). Do not allow the mixture to boil or it will curdle, if it begins to steam remove it from the heat for 20 seconds to allow it to cool then return it to the heat.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHAfa4ZHC_2f__fLvBMPi1ihHxfPZAH-cMv7xM35SeFGfA_7V0GpZqvCm6Xqv7WEyycr_tfVlTmXW7yEgmYaOzKpgfrLB1zzxbRHAiInfofIOCGYdrDictKQDIH9satsUhlNFRzHN4qA/s1600/IMG_0917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHAfa4ZHC_2f__fLvBMPi1ihHxfPZAH-cMv7xM35SeFGfA_7V0GpZqvCm6Xqv7WEyycr_tfVlTmXW7yEgmYaOzKpgfrLB1zzxbRHAiInfofIOCGYdrDictKQDIH9satsUhlNFRzHN4qA/s640/IMG_0917.JPG" width="640" /></a> <br /><br />Once it has thickened, whisk in the gelatin.  Allow this mixture to cool to room temperature, stirring occasionally.  Once the lemon curd has cooled, beat the whip cream to stiff peaks. Adding half of the whipped cream into the lemon curd, gently fold it in.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeoN39umLg-_nqRQijTzhH7IbFCHrThR4vk4bv7V56k2MiN__DUW7hVdM_GLPJK2oOlmyNEGXx-juo7G-ti5j2ATQpcI_6EWsxcw0H0O6rkMmfJIG1z9bKv6LA_y8NG8Mtv-L1IMmks/s1600/IMG_0877.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFeeoN39umLg-_nqRQijTzhH7IbFCHrThR4vk4bv7V56k2MiN__DUW7hVdM_GLPJK2oOlmyNEGXx-juo7G-ti5j2ATQpcI_6EWsxcw0H0O6rkMmfJIG1z9bKv6LA_y8NG8Mtv-L1IMmks/s640/IMG_0877.jpg" width="426" /></a></div><br />Pour the lemon mousse between 4-6 parfait glasses.  Top with a large dollop of the whipped cream.

Lemon Mousse | Fresh & Refreshing Dessert

I am sooo tired of comfort food.  During my entire pregnancy I craved heavy, gravy-y, rich comfort food.  Now that our little bundle is here...

Read more »