Mia Cucina Su Cucina

Valentine’s Day for me starts in the kitchen and ends, well where ever it ends. With that said, I will tell you something else about me, I love to hear people talk about food. Be it someone on a cooking show, a vendor at the farmers market or an amazing waiter at a fabulous restaurant describing a dish on the menu, to me this is music to my ears.

On a side note, there is a fabulous email I get each day from The Splendid Table and today they sent out a Valentine’s menu for anyone celebrating Valentine’s Day at home. The reason it caught my eye is because of the Panna Cotta recipe. Check it out. Enough of that, on with my list of romantic foods. 

Culinary words (in no order)that resonate with Valentine’s Day:

• Chocolate
• Crystallized Rose Petals
• Rose water
• Strawberries
• Lemon Curd
• Champagne
• Cheese Fondue
• Fudge
• Passion Fruit
• Caramel
• Cappuccino
• Panna Cotta
• Marshmallow
• Mousse
• Filet Mignon
• Red Wine
• Cookies/Cake/Cupcakes
• Crepes
• Raspberries (and any other berry)
• Cherries
• Pomegranate
• Lobster/Crab/Shrimp/Scallops 
• Pineapple
• Duck
• Salmon
• Beef Wellington

Now that I have that out of my system, I will share my favorite recipe for lemon curd. I have made it with blood oranges, grapefruit, limes, Meyer lemons and a combination of different citrus. I love it mixed with whipped cream and put on desserts, spreading a layer in a tart shell and topping it with fresh fruit, layering it with angel food cake, fruit and whipped cream for a trifle. Those are just a few different ways I enjoy eating it. Enjoy and have a Happy Valentine’s Day.

Lemon Curd

1 cup fresh lemon juice or any other citrus
12 large egg yolks
1 to 1 1/2 cups sugar (This will vary based on the sweetness of the citrus) 
1/2 cup (1 stick) unsalted butter, cubed

Combine the egg yolks and sugar. Add the juice. Mix to combine.
Cook on low heat, stirring frequently, until it coats the back of a wooden spoon. It will have a thin custard consistence. Remove from heat and strain into a glass bowl. Stir in butter until melted. 

Cover with plastic wrap. Press the wrap on to the curd. This will keep a skin from forming on the curd while it is chilling. Chill overnight. Placed finished curd in a glass jar. It keeps for about 2+ weeks. Makes about 2 cups.