|
Milford Beacon
  • Abbott's Grill event showcases locally grown produce and cooking demonstrations

  • At Abbott's Grill Wednesday night, Owner and Executive Chef Kevin Reading and Executive Chef Paul Gallo shared cooking tips on how to make the most out of locally-grown produce at a Community Supported Agriculture event with Fifer's Orchards.
    • email print
  • At Abbott's Grill Wednesday night, Owner and Executive Chef Kevin Reading and Executive Chef Paul Gallo shared cooking tips on how to make the most out of locally-grown produce at a Community Supported Agriculture event with Fifer's Orchards. Demonstrations included how to make fresh mozzarella,a Caprese salad and fresh lemon curd to top Fifer's Orchards blueberries.
    Check out the above video to see the demonstration of how to make lemon curd at home, along with the recipe listed below:
    INGREDIENTS:
    6 ounces of sugar
    6 ounces of lemon juice
    8 egg yolks
    3 ounces unsalted butter
    DIRECTIONS:
    Combine sugar and lemon juice in a two-quart stockpot.
    Bring to a boil.
    Whisk slowly into yolks.
    Return to heat using a wooden spoon, stirring until think (approximately five minutes)
    Add in butter.
    Refrigerate until mixture sets.

      • calendar