$100 Gift Certificate at Restaurantware
Disclaimer: Products are provided to Steamy Kitchen for a thorough, honest review. We do not receive payment for reviews. Each review takes 5-10 hours of hands-on testing, writing and editing.
This cold, dreary winter can really bring down your mood – battle the blues by making something cheerful, sweet and colorful. With just 3 lemons, you can make sweet and zippy Lemon Curd to enjoy and to give away.
We love the canning jars from Restaurantware.com, especially the wee-small ones to fill with bright Lemon Curd for gifting. The smallest jar holds 1.7 ounces, and it’s perfect for homemade jam or homemade butter – gift one jar with 2 scones, a package of sweet waffle cookies or some muffins.
Our Lemon Curd is so simple to make – I learned my recipe from a cooking school owner in Florida.
Lemon Curd Recipe
1 cup granulated sugar
4 tablespoons butter
Zest the lemon with a microplane grater. Cut each lemon in half and juice the lemons. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly and make sure the mixture does not come to a boil (or the eggs will curdle). When the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
This lemon glaze recipe makes a fantastic gift when canned.
We’ve also made Lemon Curd with the Bellini Kitchen Master – an all-in-one appliance that has so many raving fans, that the fans made their own cookbook! (Here’s my review and a giveaway of the Bellini Kitchen Master + recipe for their Lemon Curd)
If you’d like to gift homemade flavored olive oils, Restaurantware.com also has these gorgeous bottles.
Rosemary Garlic Olive Oil
Few sprigs fresh rosemary
Whole garlic cloves
Wash and dry the bottle (I like to sanitize bottle by soaking in boiling hot water for 30 seconds.) Wash rosemary, pat very dry with paper towel. In a saucepan, add in the olive oil, garlic cloves and rosemary. Turn heat to medium-low. When oil is hot, but not smoking, turn heat off, let sit until oil is cooled completely. Take care not to burn garlic cloves.
Pour into clean, dry bottle. Store in refrigerator or cool, dark place. Use oil within 1 month.
$100 Restaurantware.com Giveaway
Giveaway sponsored by Restaurantware.com.
Congratulations to our winner(s)!