Preserved Lemon Curd

http://phickle.com/preserved-lemon-or-lime-curd/

• 1 tablespoon grated fresh lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup preserved lemon pulp and liquid
• 1 preserved lemon, pulp and peel
• 1 1/3 cups sugar
• 5 large egg yolks, lightly whisked
• 1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter, cut into tablespoon pieces

How-to

1. Place your lemon liquids in a small food processor or blender with your preserved lemon and process until preserved lemon is mostly liquefied.
2. Pour into a saucepan and add  zest, sugar, egg yolks and whisk to combine.
3. Cook at medium-low heat and stir constantly for about 10 minutes, until your curd can thickly coat the back of a spoon.
4. Throw butter chunks into hot curd and stir until they are melted and incorporated.
5. Pour curd through a fine sieve into a bowl.  You will likely have some small chunks of preserved lemon.  That’s okay!
6. Cover and chill for at least one hour

Caramel sauce

1/2 c butter
1/2 c brown sugar
1/2 c sweetened condensed milk
2 tbsp light corn syrup

1. Boil.  About 5 min
2. Beat. 2-3 min
3. Yum.

http://allrecipes.com/recipe/caramel-shortbread-squares/detail.aspx

Cheesecake Sauces

Strawberry Sauce
A la Pampered Chef

1 lb strawberries
1/4 c honey
Lime for zesting

1. Thick slice about 1 cup of strawberries, add about 1 tsp lime zest, 1/4 c honey
2. Microwave 2 minutes
3. Blend til smooth
4. Add rest of strawberries, cut as desired.
5. Super yum - not thick

Raspberry Sauce
Allrecipes (ish)

2 tbsp cornstarch
1 c cold water
6 oz raspberries
1/4 c sugar
(Lime zest)

1. Whisk cornstarch and cold water.
2.  Add raspberries, sugar, mix more.
3. Microwave 3-5 minutes, checking often
4. Purée with blender, then strain out seeds

Caramel Sauce
Moi

Sobey's caramel drizzler
Slices of ginger
Microwave

Sweet and Sour Sauce

http://allrecipes.com/Recipe/Sweet-and-Sour-Dipping-Sauce/Detail.aspx

not great - too thin... too vinegar+ketchup... bleh...