A current project - today!- of creating Fresh Lime Curd is coming from a generous gift of fresh frozen lime juice from Ron Hildebrand and Syndi Seid when they had to leave their Nob Hill digs, and that included the lime trees in one of the most wonderful open space gardens on Nob Hill.
I found out the other day, that multiplying a recipe correctly, gave me 11 cups of lime curd, promptly stashed in Mason jars. I am creating a festive, frothy wire edge ribbon decoration for the jars, which will be on sale at the annual Holiday Showcase, sponsored by my gang, The Professional Women's Network, taking place every year in one of the banquet rooms at Marine's Memorial. This Friday, Dec. 5, 2008.
While the jars are boiling, I will get out the last of my stash of pureed applesauce from the freezer and make Spicy Oven Roasted Apple Butter, for the same event. The name comes from figuring out a turkey roaster in the oven can do twice the job than making apple butter in pan on top the stove. You do get a more subtle flavor when things are roasted, even Apple Butter.
Next, I found a good-sounding recipe in the newspaper for Pumpkin Butter, made with maple syrup. Irresistible. I will let you know.
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