Pucker up!

Set up a double boiler. (Fill a pot with simmering water, then set another pot or bowl on top.) In the top bowl/pot, mix sugar and cornstarch together with a large whisk. Gradually whisk in fresh lemon juice. Add eggs and egg yolks, continuing to whisk steadily over medium to medium-high heat, 10 to 18 minutes, until mixture thickens enough that it’s difficult to whisk and when dipped, curd sticks to the back of a spoon. (If it’s not thickening, increase heat slowly, being careful not to reach boiling.)

Add butter; once melted, whisk another 2 minutes. Remove pan from heat and stir in lemon zest. Immediately transfer to a heat-safe container with lid, setting the lid on top but not sealing yet. Let cool 10 to 20 minutes before sealing and refrigerating. Lemon curd will thicken when chilled. Refrigerate up to 2 weeks (best to store in the far back where it’s coldest) or freeze up to 2 months. Makes approximately 2 cups.

To make Citrus Eclipse (first six ingredients listed above):

Spread sugar on a small flat plate. Wet rim of glass with a bit of grapefruit juice. Turn glass upside down and dip rim in sugar. Place ice in cocktail shaker. Pour gin, grapefruit juice, and orange bitters over ice, cover with lid, and shake vigorously for 20 seconds. Strain cocktail into glass. Make a small cut through the orange slice and slide upright on the edge of the glass for garnish.

To make Pucker Up! (last seven ingredients listed above):

Place ice in cocktail shaker. Pour gin, grapefruit juice, lemon juice, Grand Marnier, and orange bitters over ice, cover with lid, and shake vigorously for 20 seconds. Strain cocktail into glass. Hook the lemon peel over the rim of the glass.  

Sprinkle shredded chicken with taco seasoning. To make salsa, lightly toss together diced kiwi, jalapeño, red onion, cilantro, lime juice, and salt. Evenly fill taco shells with seasoned shredded chicken, avocado slices, and kiwi salsa.

In a medium pot, bring rhubarb and water to a low boil, stirring constantly for 2 minutes. Reduce heat to medium-low, add 
1/3 cup sugar, and continue to stir and mash chunks against the side of the pot with a spoon to aid it in breaking down. Once the rhubarb chunks have lost their definition and resemble more of a semi-smooth applesauce texture, taste for preferred sweetness level and add a bit more sugar if needed until dissolved, then remove from stove. When it’s cool enough to touch, transfer to a covered container and place in fridge for an hour or two. With an electric mixer, beat heavy cream, 1 tablespoon sugar, and vanilla on low, moving up to medium-high just until stiff peaks hold their shape without wilting. (Keep a close eye; overbeating will turn the cream into butter.) Store rhubarb and whipped cream separately in fridge until ready to serve. Layer in small glasses or bowls. The layers will likely swirl into each other a bit. Serve immediately.