Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Monday, March 26, 2012
Minneola Tangelo Curd
While we were out of town, I picked up a bag of organic Minneola tangelos. They were not a hit. So, we brought home almost the entire bag and I have been trying to figure out what to do with them.
Tonight I decided: curd. When in doubt, zest it, juice it, and mix it with butter, sugar, and eggs. You can't lose.
Just in case you don't know what a Minneola tangelo is, it's a hybrid of a tangerine - making it easy to peel - and a grapefruit - making its pucker power pretty strong. I've had tangelos before; the fruit in this bag seemed almost herby. It wasn't very pleasant, actually, but as a curd, it's fantastic!
3 organic Minneola tangelos
3/4 C organic raw sugar
8 T butter
8 large egg yolks
1 T organic honey
Zest the Minneola tangelos, squeeze and strain the juice. Combine the zest, juice, sugar, honey, and butter and bring to a boil. Meanwhile beat the yolks. Add 1/3 of the boiling liquid to the beaten yolks then add the mixture back into the boiling liquid. Continue beating over medium heat until it thickens. Be careful not to let the curd boil or it will scramble. Spoon the curd into sterilized jars and keep in the fridge.