My friend Jessica is getting married in December, and her bridal shower was last weekend. It was sandwiched between the morning rehearsal and evening performance of the Mahler, and luckily I was able to attend. I even managed to make some lemon curd to accompany the scones and Devonshire cream.
The theme of the shower was an English Tea. Jennifer, the hostess, went all out. She polished her good silver, and made beautiful arrangements. We chose our own teacup, which also was one of our favors. This was the first time I played "toilet paper bride" at a shower. I think I would've liked it more if I was a designer instead of a model. We also answered a "How Well Do You Know The Bride?" questionnaire. Based on my answers, I don't know Jessica as well as I thought.
Lemon Curd
adapted from Gourmet, April 2001
as seen on epicurious.com
1/3 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 Tbs unsalted butter, cut into bits
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
The theme of the shower was an English Tea. Jennifer, the hostess, went all out. She polished her good silver, and made beautiful arrangements. We chose our own teacup, which also was one of our favors. This was the first time I played "toilet paper bride" at a shower. I think I would've liked it more if I was a designer instead of a model. We also answered a "How Well Do You Know The Bride?" questionnaire. Based on my answers, I don't know Jessica as well as I thought.
Lemon Curd
adapted from Gourmet, April 2001
as seen on epicurious.com
1/3 cup fresh lemon juice
2 teaspoons finely grated fresh lemon zest
1/2 cup sugar
3 large eggs
6 Tbs unsalted butter, cut into bits
Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
Pour mixture through a fine mesh strainer into a bowl. Cover the surface with plastic wrap to keep a skin from forming. Chill at least 1 hour until set.
Yum! Sounds (and looks!) divine!
ReplyDeleteThanks for sharing!
Mary xo
Delightful Bitefuls