Lisa's Fruit and Nut Turkey Chili

2 T. olive oil
3 c. onions, chopped
6 cloves garlic, minced
1 1/2 lbs. ground turkey
3 T. chili powder
3 T. ground cumin
2 T. unsweetened cocoa powder
1 T. hot curry powder
1 tsp. cinnamon
2 28-oz. cans crushed tomatoes
2 4-oz. cans diced green chili peppers
2 med.Granny Smith apples, core, peeled and chunked
1/2 c. raisins
2 15-oz. cans black beans, rinsed and drained
1/2 c. slivered almonds, toasted
cheddar cheese
sour cream

In large pot, saute onions in the olive oil until golden brown. Add the garlic and the ground turkey, cook until the turkey is browned. Stir in the chili powder, cumin, cocoa, curry powder and cinnamon. Cook, stirring constantly for 1 minute to bring out the aroma of the spices. Add the tomatoes, chili peppers, apples and raisins stir to mix in well. Bring to a boil and reduce heat to a simmer, cover and cook one hour, stirring occasionally. Add the black beans and almonds, heat thoroughly. Serve with cheddar cheese and sour cream.

Lemon Curd

3/4 cup fresh squeezed lemon juice
3 large eggs
3 large egg yolks
1 cup sugar
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

Whisk first 3 ingredients together and then strain through a fine mesh sieve into a medium sized metal bowl. Stir in sugar and then set bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until thickened and an instant-read thermometer inserted into the mixture registers 160°F, about 10 minutes. Remove the bowl from over the water. Add butter; whisk until melted. Transfer curd to a bowl and cover with plastic wrap directly onto the surface of the curd. Will keep refrigerated for about a week.