They call these the dog days of summer - those slow, sultry weeks when August reluctantly rolls into September, where afternoons last years and it's hotter and more humid than you've ever remembered any summer being.
It's the time of year when Sirius, the Dog Star, is high in the sky, rising and setting with the melting sun,
and it's the time to say goodbye to sundresses and sandals, and afternoon walks to the corner ice cream shop for chocolate sorbet;
to farms where sunbathed migrant workers shucked corn against the hazy, golden backdrop of the Catskill Mountains;
to spotted cows feeding at the trough at dusk, their tails drowsily brushing flies away in the afterglow of twilight;
to plucking wild raspberries and blackberries off brambly bushes, and picking their sticky seeds from my teeth on morning walks with Maple;
to the family of black bears who sauntered up and down the mountainside in search of feral turkeys, their paws the size of catchers' mitts;
and it's time to say good riddance to driving an old Jeep with no air conditioning, back-soaked t-shirts, and Garth Brooks twanging about wheats fields and rodeos on replay.
Goodbye to my first summer in the Hudson River Valley. You were intense, wild, full of surprises, and you will never been forgotten.
This thick, buttery lemon spread is the perfect end-of-summer
filling for a pie or tart. It's a sweet surprise inside a layer cake,
and also makes a lovely spread for scones and muffins.
3 medium egg yolks
1/2 cup sugar
2 lemons, zested and juiced
1/2 stick butter, cut into pats and chilled
Place a medium saucepan on the stove and add enough water to come about 1-inch up the side.
Bring the water to a simmer over medium-high heat. While the water is heating, combine the egg yolks and sugar in a medium size metal bowl and whisk until smooth (about one minute).
Squeeze the juice of the two lemons into a measuring cup, topping off with water (if necessary) so that there's 1/3 cup altogether. Add the juice and lemon zest to the egg mixture and whisk until smooth.
Once the water is simmering, reduce the heat to low and place a large bowl on top of saucepan, essentially creating a double-boiler where the bowl doesn't directly touch the water. Whisk until thickened (about eight minutes), or until the mixture is light yellow and is thick enough to coat the back of a spoon.
Remove the bowl from the heat and stir in one pat of butter at a time. Allow each piece to fully melt before adding the next.
Pour into a mason jar or container, covering the top with plastic wrap (the plastic wrap should be directly touching the curd). Can be refrigerated for up to 2 weeks.
Welcome! I'm a pie-baking, dog-loving, antique-hunting patriot. I'm a fan of rustic home cooking, the Yankees and scenic drives through the mountains.