Saturday, February 5, 2011
Yeah, it's been about 2 months since I've blogged anything. Grad school kicks my butt, work is stressful, and managing pre-diabetes has kept me out of the kitchen for much of 2011. But I've finally returned and with a great offering. Tangerine curd.
I love the pretty yellow color of this sweet-tart spread; it brings a lot of cheeriness into this cold winter weather we're experiencing. I heard it even snowed in LA today!! Citrus is like that though--just when I'm missing the plethora of fruits available during the spring and summer, stacks of citrus fill the grocery store produce section, beckoning with their bright flavors.
This recipe turns out a silky smooth, buttery, sweetly tart spread, that is just as good eaten by the spoonful as it is spread on some toast or a muffin. I planned to spoon it over ice cream, in ode to my grandma, but wound up eating the entire jar-full with a teaspoon.
Source: Joy the Baker
2 large egg yolks
1 large egg
5 Tablespoons granulated sugar
1 teaspoon tangerine zest
1/4 cup tangerine juice
2 Tablespoons lemon juice
4 Tablespoons unsalted butter
pinch of salt
Combine sugar and tangerine zest on a clean cutting board. With the back of a spoon, rub the zest into the sugar until the sugar is very fragrant and slightly orange in color.
In a medium saucepan over medium low heat, whisk together the egg yolks, egg, tangerine sugar, tangerine and lemon juices, butter and salt. Whisk over the heat until thick enough to coat the back of a spoon. This takes about 5 minutes.
Remove from the heat and pour through a fine mesh strainer into a medium bowl. Transfer to a small jar or airtight container and refrigerate until cool and thicker in texture. Curd will last, refrigerated, for about a week.