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Fri 14 Apr, 2006 05:24 pm
....what to go with it?
Mr. B's birthday is Sunday and since he really loves custard I always keep an eye out for interesting custard recipes thoughout the year. This year I decided on a lemon custard.
My imagination seems to have run dry as how to garnish it/what to serve with it/something to dress it up so it doesn't seem so plain jane.
The recipe called for seeping large lemon zests in milk and sugar and I have these really lovely, slightly sweet lemon zests left over that I think I should be able to do something with.
Maybe some fresh berries too...
I can't even pre-taste it as they are cooked in these individual ramekin-doodads.
What can I do to make it really special?
Serve it to him in the nude.
Alternately, if you're not as adventurous a chef as I, maybe make a syrup from the lemon peel/fruit and then garnish with the zest?
I have nothing to offer regarding lemon custard.
Sprig of mint? I have no idea (i.e. bookmark).
blacksmithn wrote:Serve it to him in the nude.
Have you seen him naked?
Just kidding.
He would so totally dig that.
Maybe I will!
But just in case... how would I go about making this syrup you speak of?
I have an image of boomerang serving lemon custard in the nude. It is a pleasant image and shall keep me entertained as I give water to the wildebeests, which are bleating as I type.
A lemon gum drop strategically placed on the whipped cream on each ramekin?
I found this on RecipeSource.com. It makes a pretty good syrup. Spoon a bit over the custard and serve the rest on the side.
1 cup sugar
1/2 cup water
1 tsp fresh grated lemon peel
2 tbsp lemon juice
Bring sugar and water to a rolling boil in a small
saucepan, stirring to dissolve sugar. Remove from heat and stir in lemon peel and juice. Cover and refrigerate.
Mo would love the whipped cream!
I think my problem is that I don't like creamy desserts so figuring out how to accessorize them is hard.
I might try that syrup. That sounds pretty tasty.
I'm thinking maybe fresh gingersnaps and raspberries. Does that sound good?
Yes, that sounds pretty good.
Personally, I don't care for gingersnaps.
So remember that, the next time you invite me for dinner! :wink:
You don't like gingersnaps?
Oh man. The crush is SO over.
I'm not a big sweet eater but I do like gingersnaps. And I guess that is one of the reasons they don't feel so "special" - I make them all of the time.
Thank you Wolf_O! You're invited to dinner.
Ooh, there is nothing yummier to go with lemon custard than gingersnaps...mmmmm! Definitely go w/ the snaps and berries...
If it turns out all pretty, can we see a photo? You can include yourself nude for Gus's sake if you like, or just the dessert by itself, your call.
Well, I wouldn't mind seeing a photo even if it turns out ugly. I like taking photos of food... once meant to do a series of pizza paintings. Wayne Thiebaud sort of took over the dessert line..
I had been going to suggest wee snifters of Limoncello earlier, but decided not to post that as we don't need a 4 year old addicted to sweet italian liquers..
food makes a neat subject for still-lifes. (lives? which way does that go when you're talking art?)
Anyway, a local artist here did a really wonderful still-life of cubes of tofu (that damn bean curd always comes up somehow) on a cutting board with some eggs, and it was just such a fun picture. I've been thinking of doing some paintings of food...Perhaps I'll be inspired by Boom's custard if we get to see it!
Oh man. I wish I still had the photos of marzipan babies that Noddy sent me when I was doing marzipan.....
Okay, here's a couple...
... but I also found a site suggesting that they are not marzipan at all.
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