As for the tang in my title, I discovered an easy recipe on the inside of a Philadelphia cream cheese box for mini lemon-ginger cheesecakes. One ingredient I didn’t recognize is lemon curd.
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| These folks charge $12.95(US) per jar! |
I cooked up the curd yesterday and ate some in my morning yogurt, also homemade. lol Yum! I plan to freeze and vacuum seal most of the curd since my husband bought ingredients for banana chocolate whole wheat muffins.
He baked them in the 2000’s and I’d take some to my office. I still joke that the guys stampeding from the factory floor put me in danger; they were that popular a treat.
Funny enough, I’ll be freezing and sealing some upcoming muffins plus both my lemon juice and zest had been processed from fresh fruit, then frozen and sealed. It’s so rewarding being able to preserve bargain food purchases.
A key to using my FoodSaver is freezing the food stuffs first. Before learning this I ruined some packages via liquid breaking the seal in progress. So far nothing has gotten irredeemably freezer burned.
Besides meats, fruits, and vegetables, baked goods should be pre-frozen. I once crushed room temperature corn muffins. Hitting the seal button early would have prevented this. ~rolls eyes~ Thawed, my muffin pucks at least tasted fine.
Is it silly that I enjoy running my FoodSaver? Should we offer some of those banana chocolate muffins to neighbors?
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