Rosemarried

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Meyer Lemon Curd & A Handmade Holiday

This post is only slightly different than my handmade holiday post from last year. I was reading over last year’s post (to gain inspiration for this year) and I realized that it said everything that I want to say. I liked it so much that I just decided to repost it for this year. However, I changed out the recipe – last year I made Spicy Brown Mustard, and this year I went with a Meyer Lemon Curd. In addition, I’ve updated and added to my list of homemade and DIY gift ideas. Lastly, I’ve included a few links to organizations that you can donate to in lieu of giving gifts. I think that about covers it, so please read below.

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This time of year is just so overwhelming. It seems that every year, the advertisements get louder, the Black Friday lines get longer, and the things I love about Christmas are seemingly lost in the throes of American consumerism. It all just seems so Charlie Brown, if you know what I mean. And I get so discouraged by insanity of it all! I feel like I need my own personal Linus to come remind me what Christmas is all about.

At the end of the day, I believe that Christmas is about a Savior who came to earth. It’s as simple as that. And whether or not you share my beliefs on Christmas, I do hope that we can all agree that there is something disconcerting about the modern American Christmas. The holiday has become a hallmark of greed, materialism, stress, waste, and so much more. But it doesn’t have to be this way.

For the past few years, my family and I have participated in the phenomenon that is known as The Advent Conspiracy. The Advent Conspiracy is trying to change how we do Christmas. Their motto is simple: Love All. Spend Less. Give More. I was struck by the simplicity of the statement: so much truth in so few words. To expand upon the motto, essentially The Advent Conspiracy challenges people to change their Christmas spending habits. Instead of spending bunches of money on traditional gifts, they challenge people to instead use that money to do good. They do not suggest that you forgo all gifts entirely, rather they encourage people to give thoughtful and handmade gifts, the gift of time (i.e. babysitting for someone, cooking a meal for someone), and other such gifts. (For more info, watch their fantastic promo video here.)

So, my family and I have done just that. We’ve gotten really creative with our gifts – it’s usually a combination of handmade items, secondhand items, or things purchased from local businesses. There are no hard and fast rules, we just do the best we can. And maybe I’m crazy, but I take so much joy in the process. For me, this is what Christmas is all about (Ahem…Charlie Brown). It is about taking the time to invest in those that you love, to gift meaningful and thoughtful gifts, and to use your resources in a way that will benefit others.

That’s my reasoning for making a lot of my Christmas gifts, anyway. I’m not particularly crafty, but every year I challenge myself to try something new. This year, I’m making a few darling yarn wreaths, as well as Meyer Lemon Curd, Crema di Limoncello, Apple Butter, and a few other fun things that I’m not allowed to mention (yet). I haven’t personally tried all the recipes and/or crafts on this list, but they’re all on my list of “things to eventually make”.

I hope that you’re inspired this holiday season, and a happy handmade holiday to all of you.

A HANDMADE HOLIDAY ROUNDUP: GIFT IDEAS FOR YOU AND YOURS!

*Yarn Wreaths with Felt Flowers
*Homemade Creme de Menthe
*Grapefruit Cranberry Marmelade
*Crema di Limoncello
*Cute Little Marble Magnets
*Homemade Vanilla Extract
*The Cutest Little Holiday Snow Globes
*Moss Terrarium | Tiny Terrarium | Hanging Succulent Terrarium
*Chai Tea Mix
*Ina Garten’s Chipotle and Rosemary Spiced Nuts
*Hot Chocolate on a Stick
*Vodka Infusions (Rosemary Lavender & Rhubarb)
*Pumpkin Butter
*Basil & Wine Jelly
*Balsamic Fig Thyme Jam
*Hazelnut-Lavender-Coconut Granola
*Maple Cinnamon Granola
*(Really Cool) Vintage Tin Candles
*Spice Blend: Herbs De Provence
*Vanilla Sea Salt
*Homemade Curry Powder
*Slow Cooker Apple Butter
*DIY Reed Diffuser (Air Freshener)

WAYS TO GIVE TO OTHERS:
I highly encourage any/all of you to give back this holiday season. Here are just a few (of many) organizations that could benefit from your charitable donations:

Give a goat to a family in need (via Oxfam)
Clean Water for Haiti
The International Justice Mission
The Oregon Food Bank
Women for Women: The Women of South Sudan
Chickens for Christmas
No Kid Hungry: Share Our Strength

And finally, here’s one of my absolute favorite recipes for gift giving!

Meyer Lemon Curd
Confession: I’ve already posted recipes for Lime Curd and Grapefruit Curd on my blog, so at this point I think I’m what you’d call a “curd enthusiast”. But, my aunt gave me a whole bag of Meyer Lemons from her trees in Palm Springs, California. I had no choice but to make Meyer Lemon Curd!

1 and 1/2 Cups of fresh squeezed Meyer lemon juice* (from 10-12 lemons)
10 tablespoons of chilled unsalted butter, cut into 1/4 inch cubes
6 eggs, plus the yolk of one egg
Zest of 2 lemons (cut into large pieces for easy retrieval)
1 cup of sugar
1/2 teaspoon vanilla extract

*If using normal lemons instead of Meyers, you may need to add a touch more sugar.

Method:
Juice the lemons. Rolling the lemons with your palm on the counter will yield much more juice. Pour juice through a strainer or cheesecloth to remove any seeds and large bits of pulp.

In a saucepan, whisk the eggs (and yolk) together. Add in lemon juice and sugar, and whisk until well combined. Turn your stovetop on, and gradually heat up the mixture over medium-low heat, whisking constantly. Once the mixture is warm, turn the heat up to medium and add in the strips of zest. Next, begin to add the butter pieces, bit by bit, whisking the whole time. Continue whisking, adding butter all the time, until you’ve added all the butter. Continue whisking, being careful not to burn (or allow the eggs to curdle), and cook for 7-10 minutes, or until curd is thick and creamy.

Remove from heat and cool at room temperature for an hour. I put a piece of plastic wrap over it (so a film doesn’t form on top). Transfer to sterilized jars. These can be stored in the fridge for up to 3 weeks.

Crema di Limoncello

I went to the grocery store over the weekend, and while I was there my husband texted and asked me to pick up a can of red hair spray for his Halloween Costume (he dressed up as Ron Weasley). I went to the Halloween section, which just days before had been full of costumes, candy, and Halloween decor. But now, just 3 days before Halloween, the section was reduced to a measly and picked over half-aisle. I wandered down the aisles to see if there were any other Halloween supplies, but only found aisle after aisle of Christmas merchandise. It was red and green as far as the eye could see.

It’s all a little bit ridiculous, isn’t it? Christmas seems to come earlier every year. I’m just not ready for it — for all the holiday crowds and obnoxious renditions of Jingle Bells playing on repeat in department stores (does a non-obnoxious version of Jingle Bells exist?).

And yet, here I am posting about Christmas on Halloween. I’m just as bad as the grocery store, apparently.

But, the actual recipe has nothing to do with Christmas. The recipe is for Crema Di Limoncello, which is a creamy lemon liqueur that can be enjoyed year-round. I made a batch of limoncello a couple of weeks ago, with the idea of getting a head start on my Christmas presents this year. You see, I make most of my Christmas gifts by hand and so I figured that if I got started on gifts in October, then I’d be less stressed in December.

This idea was good in theory, until my husband and I consumed all the limoncello (OK, we didn’t consume all of it…I did swap some of it at the last PDX Food Swap). Oops. This stuff is dangerously delicious. I suppose this is one gift I’ll have to wait and make in December, as it simply won’t last long at our house. It is too good!

That being said, maybe I shouldn’t recommend that you make limoncello for Christmas gifts. Maybe you should just make a batch and drink it with friends and loved ones. However, if you’re one of my friends or loved ones, you probably shouldn’t make any as I will most likely be giving you a bottle for Christmas. ;)

Anyway…Happy Halloween (and Happy Reformation Day)! I’m going to celebrate with a big bowl of pumpkin curry, and I might just drink the last few drops of limoncello that I have left. Be warm, safe, and happy tonight.

Crema di Limoncello
Adapted from Vanilla Garlic

(**Note the original recipe makes twice this amount. My recipe starts with a pint of Everclear, as opposed to a full 750ml bottle. In addition, the ratio of milk to alcohol is 2 to 1, and yet this limoncello still packs a punch. I was dubious about the 4 cups of milk to 2 cups of Everclear, but it works, trust me.)

Ingredients
5 lemons
2 cups Everclear (You could substitute another brand of vodka in this recipe, but Everclear has a higher alcohol content than other vodkas. If you use another vodka, reduce the amount of milk used)
4 cups of whole milk
1.5 cups of sugar
1 teaspoon vanilla (or half a a vanilla bean)
Cheesecloth or a fine mesh strainer

Zest the lemons (using a grater, or by peeling strips off with a knife/peeler). Place Everclear and lemon zest into a jar and seal. Store in a cool, dry place for one week (or more. I let mine steep for two weeks). Strain using cheesecloth or strainer to remove zest.

In a small pot or saucepan, warm the milk over medium heat. Add in the sugar and the vanilla, and cook (stirring frequently) until the sugar has dissolved. Remove milk mixture from heat and allow to cool.

Once cool, mix milk and infused Everclear together in a large bowl or pitcher. Funnel into bottles, jars, or other tightly sealed containers. Store in the fridge or freezer. Serve chilled.

Note: Limoncello is usually served as an after dinner cocktail. I like to serve it in small glasses, poured straight out of the freezer. The colder the better!