I just finished making the spicy lime curd for the crab salad. I have to say I’ve never made a curd before. It’s an interesting process, and very easy. You basically stir the ingredients in a double boiler and wait for the curd to form. Then you stabilize it with butter and toss it in the fridge. I took the liberty of sampling from the spatula. The lime flavor is very powerful, and is followed by a healthy hit of cayenne pepper. This salad accessory will please citrus lovers and “heat” lovers alike.
I also made the granita this morning. I think the grapefruit juice, strawberries, and champagne will be in a race to dominate your taste buds. The win will likely go to the champagne. I can tell that this dessert will be a great finish for our crab infused palates.
Next item up in the kitchen is the Ginger Butter for the Thai Garlic Crab. Tomorrow all the plates, glasses, and serve ware arrives. Dad will be here to receive it because I will be out produce shopping with Kate. Can’t wait! Oh, and Happy New Year, everyone.
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