Clementine Curd
A lovely fruit curd can play so many versatile roles in the kitchen: a spread for buttered toast, a dip for shortbread cookies, a base for mousse, a filling for cakes and cupcakes, a quick snack on a spoon. This curd recipe is adapted from one dubbed "foolproof" by Fine Cooking, and it's perfect for those who have never made curd before and worry about accidentally cooking their eggs or curdling their mixture.
While it takes quite a bit of stirring and only lasts a week in the fridge, curd can be frozen for up to about two months. It's worth the investment of time and your arm muscles.
P.S. Posting another recipe soon that uses this clementine curd in a fun way :)
Clementine Curd
Recipe by: Adapted from Fine Cooking's foolproof lemon curd recipe
Yield: about 1 1/2 cups of curd
Ingredients:
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh clementine juice
1 teaspoon grated clementine zest
Directions:
Cream butter and sugar together in a large bowl for about 2 minutes or until light, pale, and fluffy. While mixing, slowly add eggs and yolks. Beat the mixture for 1 minute before mixing in the clementine juice. Don't worry if the mixture looks curdled, because it'll get smooth as it cooks and the butter melts.
Cook the mixture in a heavy saucepan over medium heat, stirring constantly, for about 20-25 minutes (lemon curd only takes 15, but I've found the clementine curd takes me longer), or until it's thickening and it registers at least 170 degrees on a candy thermometer (I usually end up around 175 before I get it to the thickness I want). Just don't let the mixture boil. Also, remember it'll continue thickening as it cools and then chills, so don't feel like you have to get it to its final thickness on the stove. When it's done, it should leave a clean path on the back of a wooden spoon when you run your finger down it.
Remove the clementine curd from the heat and stir in the clementine zest. Transfer the mixture to a wide bowl and place a layer of plastic wrap directly on the surface of the curd to prevent a film from developing. Place the curd in the refrigerate to chill it. Cover it tightly and keep if you about a week in the fridge or for about 2 months in the freezer.
To be preached to about the importance of evidence, read about what my 6th graders do that drives me nuts, and see more photos of the curd, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm
While it takes quite a bit of stirring and only lasts a week in the fridge, curd can be frozen for up to about two months. It's worth the investment of time and your arm muscles.
P.S. Posting another recipe soon that uses this clementine curd in a fun way :)
Clementine Curd
Recipe by: Adapted from Fine Cooking's foolproof lemon curd recipe
Yield: about 1 1/2 cups of curd
Ingredients:
6 tablespoons unsalted butter, at room temperature
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh clementine juice
1 teaspoon grated clementine zest
Directions:
Cream butter and sugar together in a large bowl for about 2 minutes or until light, pale, and fluffy. While mixing, slowly add eggs and yolks. Beat the mixture for 1 minute before mixing in the clementine juice. Don't worry if the mixture looks curdled, because it'll get smooth as it cooks and the butter melts.
Cook the mixture in a heavy saucepan over medium heat, stirring constantly, for about 20-25 minutes (lemon curd only takes 15, but I've found the clementine curd takes me longer), or until it's thickening and it registers at least 170 degrees on a candy thermometer (I usually end up around 175 before I get it to the thickness I want). Just don't let the mixture boil. Also, remember it'll continue thickening as it cools and then chills, so don't feel like you have to get it to its final thickness on the stove. When it's done, it should leave a clean path on the back of a wooden spoon when you run your finger down it.
Remove the clementine curd from the heat and stir in the clementine zest. Transfer the mixture to a wide bowl and place a layer of plastic wrap directly on the surface of the curd to prevent a film from developing. Place the curd in the refrigerate to chill it. Cover it tightly and keep if you about a week in the fridge or for about 2 months in the freezer.
To be preached to about the importance of evidence, read about what my 6th graders do that drives me nuts, and see more photos of the curd, please head over to Willow Bird Baking!
x-posted to food_porn, cooking, picturing_food, and cookingupastorm