Tangy Lemon Curd!

I may have been slightly apprehensive and maybe even a little confused when we first decided to do a recipe on lemon curd.  Mostly because I wasn't entirely sure what it was, but I am officially a lemon curd convert.  This stuff is bananas good, or should I say lemony good!!  It's citrusy and sweet and SO versatile!  It can go on just about anything from pound cake to waffles to muffins and probably more!  Also, little did I know you can make a _____ curd of just about any fruit!  I was most compelled with the idea of a grapefruit curd, something I will definitely be trying out in the summer!  Let me know your thoughts and any other great ideas that I can use to put this heavenly goodness on! Recipe after the photos!  xx sarah

5 egg yolks
1 cup lemon juice (preferably fresh squeezed!)
1 cup sugar
1 lb butter, liquified

- In a medium size mixing bowl whisk together eggs, sugar and lemon juice until thoroughly combined.
- Prep for next step by bringing water in a medium sized saucepan to a simmer, making sure the saucepan is big enough to hold the bowl.
- Over medium heat, place the mixing bowl into the simmering water (do not dump contents of mixing bowl into saucepan).
- Continue whisking until the mixture starts to thicken and resembles a hollandaise sauce.
- Once mixture has finished cooking, take the bowl off the heat and whisk in the butter.
- Cover and place in refrigerator to cool, should last about a week and a half!

Ging-ah cake!

Just kidding, it is 100% supposed to be called gingercake, but sometimes I like to joke about my New England accent, which if you are reading this and aren't sure what I'm talking about, I'm sure you have heard, "pahk the cah in Hahvahd yahd," and if you haven't you need to get out more. Back to gingercake, which is amazing!  Gingercake is unique because it has a special bite to it!  It's not as sweet as your typical cake but when paired with a nice tart and semi-sweet fruit topping like raspberries, or mandarine orange slices or something of that sort it is truly delicious!  Try it out at your next dinner party!  I promise it will not disappoint! Recipe below! xx sarah

4 oz fresh ginger, peeled and finely chopped
1 cup mild molasses
1 cup sugar
1 cup vegetable oil, preferably peanut
2.5 cups flour, unbleached
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground black pepper
1 cup water
2 tsp baking soda
2 eggs, at room temp
9inch springform pan lined with parchment

Place rack in center of oven and preheat to 350F.
In a large bowl mix together molasses, sugar and oil.
In a separate sift together flour, cinnamon, cloves and black pepper, set aside.
Bring water to a boil in a saucepan.
Stir in baking soda and then mix the hot water into the molasses mixture.
Stir in ginger.
Gradually whisk the dry ingredients into the batter.
Add the eggs and continue mixing until everything is thoroughly combined.
Pour batter into prepared cake pan and bake for about 1 hour or until the cake springs back slightly when pressed, or a toothpick inserted into the center comes out clean.
Cool cake for atleast 30 minutes.
Run a knife around the edge of the pan to loosen it.
This cake can be garnished in a multitude of ways or eaten as is!
We recommend fresh fruit, a fruit compote, whipped cream or even ice cream would be delicious!

If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.