I hear from fellow foodies and friends alike each and every day about the fact that leftovers are hard.
People seem to have no idea or concept of what to do with them…
Particularly the “parts.”
Sure, it’s one thing to be able to nosh on some leftover lasagna a few days in a row, savor some NY Spaghetti Pie multiple evenings in a row, but the remains of sauces, spices, and other elements created for one specific meal seem to be more difficult for folks to fuse into further meals.

I, on the other hand, kind of like the idea.

Mixing and matching, crafting and experimenting in the kitchen leads to some really creative concoctions and meals ~ flavors never previously imagined. Right?

It’s just like life…cooking is an experience.

I’ve recently been helping a friend by cleaning out her cupboards and using all the spare parts and elements to craft some pretty hearty and impressive meals.
The challenge has been NO trips to the store…(other than for a few onions and veggies). Otherwise, it’s only what lurks in the kitchen cabinets.
And, it’s been pretty great.

In any case, each and every element in this amazing little sweet swirl sat on my refrigerator shelf. And it served me as an outstanding and satisfying breakfast…dessert…snack…whatever.

Enjoy.

Lemon Curd Strawberry Swirl

1 Tbs. Kerrygold butter
1/2 cup instant white rice
1 cup organic cream
1 pinch of lemon salt
1 pastured egg
2 Tbs. Easy Lemon Curd
2 Tbs. strawberry preserves – See Quick Triple Berry Jam
1 Tbs. preserved lemons, rinsed and sliced

Combine the butter, rice, and cream in a small sauce pot and bring to a low boil. Stirring constantly, reduce to a simmer and cook until thick and creamy. Add the salt and the egg. Continue to whisk until the egg is fully cooked and the entire mixture is extremely thick and creamy.
Remove from heat and add the lemon curd.
Just before serving, swirl in the berry preserves and top with preserved lemons.