Saturday, January 17, 2015

little jar of sunshine

orange curd

Orange is my favorite citrus. Peeling oranges with hands is an act of happiness, simple pleasure. While literally sticking fingers in a rind, essential oils release and you are not only nursing your skin, you are experiencing sensory pleasures.
I was lucky enough to know someone who has an orange tree. And just a while ago I received a package of oranges, unwaxed, organic oranges. As they have shorter shelf life (and I've been eating them every day) I wanted to extend their presence as longer as possible. So I made curd, fruit curd. Fruit curd is a creamy and intensely flavored spread. It can be made with any citrus fruit, or a combination of several. The name curd does not scream eat me, or tell you to go in a kitchen and make it right away. But trust me fruit curd is delicious!
It’s perfect on toast, muffins, tarts, meringues, loafs, with Greek-style yogurt, pancakes. The basic ingredients are eggs, sugar and fruit juice and zest but adding butter makes curd irresistibly smooth. It’s easy to make and space around you becomes alive while you grate zest of oranges.

The little jar of sunshine is the name Nigel Slater uses for lemon curd, but it perfectly suits this orange curd as well which is a must for your winter fridge season!
What are you waiting for, go make it!

juice of 3 oranges and ½ Meyer lemon (all together 250ml)*
zest of 2 oranges
100g sugar
170g unsalted butter, cut into cubes
4 large egg yolks
4 large eggs
*Keep fruits in a warm place, in the kitchen, before squeezing them. The warmer the fruits, the more juice they will give.

Put the fruit juice, the sugar and the butter into a pan over a medium heat. Stir occasionally with a whisk until the butter has melted. In another bowl mix the eggs and egg yolks lightly, and then stir into the orange mixture. Increase the heat and cook whisking constantly until the mixture thickens and becomes custard-like (for about 10 minutes). Strain the orange curd through the strainer and add zest. Stir from time to time as it cools. Transfer into clean jars and refrigerate.
It will keep in the fridge, sealed for up to two weeks.

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