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madbakerThis week's Resolution Recipe: Blood Orange Curd.
4 large egg yolks
1/2 cup sugar
1 cup freshly squeezed blood orange juice
4 tsp blood orange zest
4 Tbsp softened unsalted butter
pinch salt
Reduce orange juice to 1/4 cup, either in a microwave on high power or over medium heat on the stove. Set aside.
In a heavy non-corrodible saucepan, beat the egg yolks and sugar until well blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce - thickly coating a spoon but still liquid enough to pour. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from the heat, stirring constantly.
When the curd has thickened, pour at once into a fine strainer. Press with the back of a spoon until only coarse residue remains. Cool; the curd will continue to thicken while resting and chilling.
What worked: I love lemon curd. I cannot seem to make it though - I have tried multiple times with different recipes and it always fails. Telling me "It's so easy!" does not help. So please don't.
This is not lemon curd, though, so apparently I was able to make it.
Beautiful color, nice tangy-sweet flavor. It went very well with shortbread.
What didn't: I was pretty happy with it.
Will I make it again? I might, next year when it's blood orange season.
4 large egg yolks
1/2 cup sugar
1 cup freshly squeezed blood orange juice
4 tsp blood orange zest
4 Tbsp softened unsalted butter
pinch salt
Reduce orange juice to 1/4 cup, either in a microwave on high power or over medium heat on the stove. Set aside.
In a heavy non-corrodible saucepan, beat the egg yolks and sugar until well blended. Stir in the remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened and resembling a thin hollandaise sauce - thickly coating a spoon but still liquid enough to pour. It must not be allowed to boil or it will curdle. Whenever steam appears, remove briefly from the heat, stirring constantly.
When the curd has thickened, pour at once into a fine strainer. Press with the back of a spoon until only coarse residue remains. Cool; the curd will continue to thicken while resting and chilling.
What worked: I love lemon curd. I cannot seem to make it though - I have tried multiple times with different recipes and it always fails. Telling me "It's so easy!" does not help. So please don't.
This is not lemon curd, though, so apparently I was able to make it.
Beautiful color, nice tangy-sweet flavor. It went very well with shortbread.
What didn't: I was pretty happy with it.
Will I make it again? I might, next year when it's blood orange season.
no subject
Date: 2017-04-13 12:39 am (UTC)no subject
Date: 2017-04-13 04:12 pm (UTC)