white rum (such as Ten To One).
One 28-ounce can or two 14-ounce cans of hearts of palm, drained.1/ 3 cup extra virgin olive oil, or as needed.
1/ 2 cup whites of scallions, finely chopped.Dash of salt (optional).Process the garlic to a paste in a food processor.
Add the hearts of palm and process to a course purée.With the machine on, add the oil in a thin stream until you see the mixture coming together as a velvety purée.
The absorbency of palm hearts can vary; any one batch may absorb a bit less or more than 1/3 cup of oil..
Transfer the purée to a serving bowl and stir in the scallions.Meyer Lemon Curd.
Meyer lemon zest.fresh Meyer lemon juice.
2. large eggs yolks.Baking spray with flour.