The Leaf in a Page

 This is one of those things you should make for the holidays not after.  This caramel popcorn recipe was given to me in about 1984 from a neighbor in Lawrencetown Nova Scotia. She was the coolest lady. She made so many things from scratch. She had chickens and goats before it was cool to have chickens and goats.  I have tasted the popular Poppycock popcorn and although it was a long time ago, I remember thinking that this homemade version is better. Just like most things homemade, the flavors of the caramel popped in your mouth just the the popcorn kernel pops when heated.  What you need is a way to pop popcorn pre-microwave style. You can simply use a large pot with a lid or a hot air popcorn machine. Add a thin layer of vegetable oil to the bottom of the large pot if using one and about 3/4 cup of popcorn. Put on the lid and cook on medium heat. Carefully listen to the corn pop until you don't hear popping any more. Be careful not to let the popcorn burn on the bo...

  A Limoncello Tiramisu is a refreshing twist on the classic, replacing the rich coffee flavors with zesty lemon. Here' s how to make it: (Please read entire recipe and ensure you have all the ingredients. You will likely need about 6 lemons). This recipe is for an 11X13 pan. You could 1/2 this recipe and use a 8X8 pan. Ingredients: For the Limoncello Syrup: 1 cup (240ml) limoncello 1/2 cup (120ml) water 1/2 cup (100 g) sugar ½ cup (120ml) freshly squeezed lemon juice. Heat this mixture until sugar is dissolved. Allow to cool. You will have some left over. Another tip is to use 3/4 cup of limoncello and 3/4 cup of lemon juice.  Lemon Curd 6 large eggs 1 cup (200g) granulated sugar Pinch sea salt 2 tsp grated lemon 1 cup (240 ml) lemon juice from freshly squeezed lemons. (If you are short use ¼ cup of another citrus) Unsalted butter 175 g / ¾ cup ½ tsp vanilla Over low heat whisk eggs, sugar...