I have to tell you guys about this awesome bar I went to last night – it’s maybe my new favorite spot and I can’t wait to go back. My friend Valerie, who always finds amazing places, picked it out, and at first I was a little hesitant because it is in a poorly lit, suspiciously unoccupied little street in Chinatown. I walked past it maybe two or three times because I wasn’t even sure that I was in the right place. I even walked past it, stood in front of a bank, and called the restaurant to make sure that it was, indeed, signless (is that a dorky move? Yeah? Okay). After making sure that I wasn’t walking into a trap (and it did seem like a trap), I walked down some stairs underneath a single, fading lightbulb, through an unmarked blue door, past some curtains, and all of a sudden I’m in Pulqueria, AKA margarita and taco heaven. The bar is named after pulque, which is a fermented agave that tastes like cucumber water, to be honest, but is apparently a very strong alcohol – who knew? I had the house margarita, which had grapefruit bitters and was delicious, as well as Negro Modelo on tap! I had never seen it on tap before, so that was exciting in and of itself. The best part, though? Pig brain empanadas. I had never eaten pig brain before, so I guess I can cross that one off the list now. They honestly just tasted like tuna; you would never know it wasn’t unless someone told you, but the texture was a bit creamier and what’s not to love about anything stuffed inside of a tiny tortilla and fried? We also had some of their delicious house made guacamole, four or five different salsas, grilled cactus salad, beef tongue tacos…I wish that I hadn’t gotten so full because I would have loved to had tried more. I suppose I’ll have to save that for next time. Either way, if you’re in New York City, definitely make your way over to Pulqueria.
Now, let’s put the pig brains aside and talk about Meyer lemons, shall we? They are in season right now and I simply cannot get enough. If you’ve never treated yourself to a bag of Meyer lemons before, I highly suggested spending the extra few dollars and doing it. I used to think that they weren’t worth it; a lemon is a lemon is a lemon, right? Wrong! These little guys smell and taste so much better than your average lemon, which is probably because they are a cross between a lemon and a Mandarian orange, so they are obviously going to be a bit sweeter and a bit more fragrant. The zest is great for both sweet and savory dishes, and the juice makes for a mean cocktail, or, in this case, incredible lemon curd. I’ve still got a bit of this left in my fridge, but I am trying to decide what to do with it because it is so good that I feel like I have to make something really special. Making curd is really easy; just whisk together eggs, sugar, juice, zest, and butter, strain, then chill. That’s it. I think it took me all of 20 minutes from start to finish to make this, and the uses are never ending. Meyer lemon curd is amazing in yogurt, on muffins or scones, with cookies, on ice cream, or even as a dip for your apples. I for one cannot get enough of it, and you probably won’t be able to, either.
Whisk together your egg and egg yolks.
Add in the sugar, lemon juice, and zest. Whisk until combined.
Whisk over medium heat for 8-10 minutes, until thickened, then whisk in the butter, a cube at a time.
Press the curd through a sieve until smooth.
Cover and refrigerate for at least 1 hour before using.
- 1 whole egg, room temperature
- 3 egg yolks, room temperature
- 1 cup granulated sugar
- ⅔ cup Meyer lemon juice
- zest of 2 Meyer lemons
- 4 tablespoons unsalted butter, room temperature and cubed
- In a medium sized pot, whisk together your egg and egg yolks, then whisk in the granulated sugar, lemon juice, and lemon zest. Place your pot over medium heat and whisk constantly for 8-10 minutes, until the mixture has thickened.
- Remove the mixture from the heat and add in your cubed butter, a piece at a time, until it has been fully incorporated. Press the curd through a mesh sieve to remove any extra bits of zest or butter into a bowl, cover with plastic wrap, and chill for at least 1 hour. The curd will keep well in an airtight container in the refrigerator for up to 1 week. This curd goes well with scones, muffins, yogurt, or almost any dessert, like doughnuts and ice cream.