Sunday, July 13, 2008

Training Daughters.

I am blessed. I have an older daughter who is now perfectly capable of teaching her younger sibling so when we were given an excess of lemons & limes Liddy promptly moved into the kitchen to make lemon butter with Ditz. Liddy & I then promptly ate the lot. There wasn't a skeric left this morning. We did however still have plenty of limes & a lone lemon so lemon/lime butter it was. It was lovely to find I really didn't have to teach Ditz anything. She busily went to work cutting & squeezing & measuring all on her own & did plenty of the hard work of whisking as well. She is becoming a very competant cook ~ but then all mine love their food & have learnt to cook well in self defence.




This is the end result....& it is very yummy. If it lasts long enough I will make some small lemon meringue tartlets for desert one evening. Keeping it that long is highly dubious. Everyone in this house eats it by the spoonful. Why waste such a glorious taste on toast?

The good news is that we have an open invitation to help ourselves to the bounty for its duration so there are plenty more lemons & limes where these came from. More lemons & limes means we can make more butter. Ditz is going to be very good at this before we are done!

12 comments:

MamaOlive said...

Looks gorgeous; sounds interesting. Mine would be clamoring for lemonade.

molytail said...

That jar has a lovely hair elastic thing wrapped around LOL *grin*

I've never heard of lemon butter - I *have* had apple butter though, so maybe it's similar? I bet it would be good.... :-)

Ganeida said...

I can't believe you ladies have missed the delights of lemon & lime butter; the lime is delightfully tart! But then I've never had apple butter.

(Sh, Ditz wanted to dress it up a bit for the photo! :D) & yes, it is very good if you like sweetly tart things.

Anonymous said...

Ooh! Will you save me some lemon/lime butter? I'll be up your way in early August :-)

Siano

Ganeida said...

Next batch I'll put some in a jar just for you, Siano. Is one of those little mustard jars bug enough or did you have something larger in mind? :)

Heidi said...

I have never heard of lemon butter either. Can you relay the recipe/procedure? It sounds like such a fun thing to try.

Ganeida said...

Heidi, it's a great way to use up excess lemons or limes & if your kids don't like peel you can leave it out.

You need: 4 eggs
3/4 cup sugar
1/2 cup juice
2 teas finally grated rind
125g butter (i think that's about 4oz)

Methd: place eggs & sugar in a heat proof bowl.Place bowl over a pan of barely simmering water & whisk constantly until the sugar has dissolved. Add lemon juice, rind & butter. Whisk mixture for 20 minutes until smooth, the butter has melted & mixture has thickened enough to coat the spoon. IMPORTANT: do NOT allow the mixture to boil as it will then curdle because of the eggs & you must, absolutely must, keep whisking, until it has thickened & that may actually take longer than 20 minutes. Once everthing has melted we usually transfer it straight into a pot because it hurrys it up just a little bit. Warm mixture then goes straight into your sterilised jars & immediately sealed. I hpe you enjoy it. Oh, & a straight lemon mix is sweeter than if you also use limes. I like mine tarter & prefer to have the lime juice in.

Mrs. Darling said...

Yummy. I love the looks of that in the jar. It seems to me that lemon butter would make a wonderful gift at christams. Just a burst of lemon during the winter months. MMMM.

Ganeida said...

Funny you should mention that...lots of people do give it as a small Christmas gift if they can cook at all. Quicker & easier than doing jam.

Anonymous said...

Thanks, Ganeida! More is always better :-), but if a mustard jarful is what you can give me, then a mustard jarful would be lovely.

BTW, is Ditz still doing German? If so, she could have my German textbooks if she wants them. Let me know before the 26th...

Siano

Ganeida said...

Siano, Definitely more is always better :). This recipe makes about 2 cups of butter but what you get depends rather on the size of the jars I have available...though if you're here long enough you could bring your own jar & well make it on the spot, so to speak. lol. Knowing you you're flitting by on the way to somewhere else. Never mind. I'll see what we can do.

Oh, & bring the German. I don't know what Ditz is doing. She keeps changing her mind abut a language. It was to be French but now she's talking Spanish & for the life of me whatever she chooses I can't settle on a curricylum. I know what I want & hpw much money I have but I can't find the one & don't have enough of the other. lol.

Heidi said...

I'm slow on getting back here for the recipe. Thanks! I'm excited to try it!