As promised to Bard Judith, the Captain's recipe for Lemon Curd. Well, actually, the recipe is from the Captain's grandmother, the infamous pirate Grandma Gao.
Ingredients:
1 teapot full of Pu-erh
1 bottle of whiskey
1 lb loaf sugar
6 egg yolks & 2 egg whites
Juice of 3 lemons; grated rind of 2
1/4 lb butter
1 teapot full of Pu-erh
1 bottle of whiskey
1 lb loaf sugar
6 egg yolks & 2 egg whites
Juice of 3 lemons; grated rind of 2
1/4 lb butter
First, make a fresh pot of Pu-erh and pour yourself a cup, add whiskey to taste.
Next, wipe the lemons and rub the sugar loaf on the rinds so the sugar may absorb the rind oil.
Drink a cup of tea and whiskey.
Melt the butter in the top of a double saucepan.
Slowly add egg yolks and whites to melted butter, stirring constantly.
Add the lemon juice and the grated rind, then the sugar.
While these dissolve, you should have a cup of tea and whiskey.
Allow the mixture to simmer, not boil, stirring all the time.
This can be exhausting and you may need another cup of tea and whiskey. When it is as thick as honey, pour into jars.
Allow to cool and when quite cold, seal well.
Finish the pot of tea and whiskey.
Next, wipe the lemons and rub the sugar loaf on the rinds so the sugar may absorb the rind oil.
Drink a cup of tea and whiskey.
Melt the butter in the top of a double saucepan.
Slowly add egg yolks and whites to melted butter, stirring constantly.
Add the lemon juice and the grated rind, then the sugar.
While these dissolve, you should have a cup of tea and whiskey.
Allow the mixture to simmer, not boil, stirring all the time.
This can be exhausting and you may need another cup of tea and whiskey. When it is as thick as honey, pour into jars.
Allow to cool and when quite cold, seal well.
Finish the pot of tea and whiskey.
Grandma Gao was not only a fine cook, she truly enjoyed cooking...and whiskey.
