Comments on: Dayap Curd / Dayap Curd Tart

By: Mona_C

Mona_C — Wed, 29 Aug 2007 08:57:47 +0000

Huhuhu. How come it’s so hard to find dayap nowadays in regular supermarkets?

This entry makes me drool. When I find dayaps available I want to try making it.

By: Lenlen S.

Lenlen S. — Wed, 29 Aug 2007 05:20:25 +0000

Mr. Marketman,

The Dayap Curd & Tart looks really yummy!!! I will definitely try this at home.

I would like to ask for the contact nos. of Vargas for their yummy butter cake. Thanks and more power to you.

Lenlen

By: Katrina

Katrina — Tue, 28 Aug 2007 18:19:33 +0000

By the way, I agree with Mila. The lemon curd on Vargas butter cake is inspired.

By: Katrina

Katrina — Tue, 28 Aug 2007 18:19:01 +0000

You are really a master at packaging, MM! I love how you put so much thought into putting something that’s already wonderful on it own, into something that tips the balance over to perfection.

By: suzette

suzette — Tue, 28 Aug 2007 12:20:36 +0000

great with fresh whipped cream on top!

By: Blaise

Blaise — Tue, 28 Aug 2007 04:11:17 +0000

Yum.. what about my commitment to losing weight.. damn.. ;)

By: Marketman

Marketman — Tue, 28 Aug 2007 03:13:31 +0000

allen, unfortunately, I am allergic to pineapples, so it is the one fruit that I don’t eat these days… particularly fresh pineapples…

By: Myra P.

Myra P. — Tue, 28 Aug 2007 02:46:28 +0000

Apicio, i’ve always known limes were used to prevent scurvy onboard ships, but I never made the connection to “limey”, haha. Good one.

By: allen

allen — Tue, 28 Aug 2007 02:43:47 +0000

Looks great! How about a blue ribbon for this? I hope you still have some of the dayap fruits in your fridge…you could use some with canned pineapple juice, about 6dayaps to 1 tall can. Add the grated peel and the juice, some sugar and lots of ice cubes. I’m not sure though if it would go well with the tart, you might get a dayap overdose ;)

By: Marketman

Marketman — Tue, 28 Aug 2007 01:27:31 +0000

CecileJ, zest from a microplane zester is much thinner, and very little of the bitter white pith is shaved off with the skin. You can see a good picture of lemon zest using a microplane here. And here is photo of a portion of a microplane zester, together with some dayap/lime zest. A regular zester or one done with a knife tends to be thicker and INCLUDES more of the bitter pith.