Did you know that the island of Macau got it's name because the Macanese fisherman couldn't understand a certain Portuguese conquistador's accent. Now, that may seem like a completely arbitrary statement, unless, you are privy to the fact that I just came back from Macau last week. Sorry, after a sixteen hour jet lag my mind isn't working correctly and my twisted sense of humor seems funnier in my head. Although the fisherman thing was really true. Our tour guide said so.
Across the waters from Hong Kong is the exotic casino and custard tart filled island of Macau. And despite the fact that my attempt at these pastry pools of custard gold turned out surprisingly well, especially for a first attempt, it really doesn't beat the fresh piping hot tarts you get halfway across the world. Click the orange button to chowtinue this conversation and learn how to make these delicious little morsels.
What do you do when you're mom's co-worker gives you a bag of limes? You cannot make the proverbial lemonade, but you can make this delicious chow-fection! Perfect for filling pies, or even breakfast with toast, this lime curd sure does it all. Did I mention it was easy too. You don't need any fancy equipment, nor do you need to be a very good chef either. If you can follow directions you can make this crud...I mean curd. You don't know how many times I'm going to make that mistake in this blog. This curd has a pudding-like consistency with a light lime flavor. Absolutely deliciouso. So scroll on down so we can get started!
To begin I'm going to separate two yolks and two eggs into a small bowl. Please do not throw those whites away. Every time you waste your whites a whale from Wisconsin wallows. I'm not sure if that made much sense but the alliteration was very satisfying. The point is you can use those whites for macarons, or even a breakfast omelet.
