Monday, January 20, 2014

Lemon Curd filled Gingerbread Cups

Gingerbread Cups

1 3/4 c flour
1/2 c    dark brown sugar
1 t        baking powder
1 stick  chilled butter, diced
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1 T       molasses
1 t        vanilla
1 T       ginger
1 t        cinnamon
1/4 t     allspice
1/2 t     salt
1 T       water

Preheat oven to 375 degrees.  Grease two or more mini-muffin tins with oil.

1.      In a food processor, add all dry ingredients and diced butter. Pulse until crumbly.

2.      While processing, add vanilla, molasses, and water.

3.      When creamy, stop.

4.      On a piece of wax paper, floured, dump out your mixture and form into a rectangle. Sprinkle more flour and fold paper over. Freeze for an hour or more.

5.      When ready to use, roll out dough to 1/8" thick.  Cut into 2 1/2" dia circles.

6.    Place a circle on each mini-muffin cup and press dough down into corners.  Use a knife to trim excess from top.

7.    Bake for 10-12 minutes until edges brown.  Cool on rack.

From Just a Pinch Recipes

Lemon Curd

3 lemons
1 1/2 c sugar
1 stick unsalted butter, room temperature
4 extra-large eggs
1/2 c lemon juice (3 to 4 lemons)
1/8 t kosher salt

1.      Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

2.      Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

3.      Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

4. Serve by placing 1 teaspoon (+/-) filling in each Gingerbread cup.

From Food Network’s Ina Garten

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