Skip to main content

D's Pink Grapefruit Curd


After our Sunday trek up the sand dunes in Marina, D and I stopped at the farmers' market. He picked up nearly a dozen organic pink grapefruit. Little did I know that he had a plan. A little while later, he sent me a link to a recipe for grapefruit curd ice cream. I interpreted that as: "Mom, can you make sure that we have all of these ingredients? I am going to make this."

Turns out I was mostly right. I did steer him away from that recipe and told him to just swap out freshly squeezed grapefruit juice for the lemon juice in my lemon curd recipe.


He did, but it wasn't pink enough for his liking, so he added several drops of a red plant-based food dye. "Mom," he noted, "this is a lot different than a chemical dye. I have to use a lot more...and it's still not really as bright as I want. But it'll have to do."


To use this in making Grapefruit Ice Cream (that recipe will be coming soon!), this needs be done ahead of time and makes more than you need.

Ingredients
makes 5 to 6 cups of curd
  • 2 C freshly squeezed grapefruit juice
  • 2 C organic granulated sugar
  • 12 large eggs
  • 24 T butter (3 sticks), cut into cubes
  • Also needed: plant-based food dye (red), optional

Procedure

Whisk together juice, sugar, and eggs in a heavy saucepan. Over medium heat cook until the mixture goes from runny to syrupy, whisking continuously. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk, approximately 6 to 7 minutes.

If using food dye, add a few drops at a time until you achieve the color you want. Whisk still fully incorporated.


Transfer curd to a bowl and cover its surface with plastic wrap or a piece of parchment paper. This prevents the top from forming a skin. Chill until cold before using - at least 1 hour, but preferably overnight.

Stay tuned for D's Grapefruit Curd Ice Cream recipe!

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P