My Very First Post- A Mixed Citrus Curd
This week I am taking you all on a little trip down memory lane, I am re visiting a few of my first posts. I actually posted twice on that first day. The first a mere paragraph saying I had no idea what I was doing and would try to get this blog up and running. It is embarrassing a little to read it but also saddens me because my pugs were alive when I started this blog. When I figured it out I posted this recipe which I had already posted on Food52 for mixed citrus curd. I have not made this recipe since I first posted it in January 2012 and I am using tangerines, cara cara oranges and lemon. This would be good with any citrus you like, the flavor of the mixture of different types is delicious.
I was so nervous starting this blog, what if no one likes me or my recipes or ever even stops by was probably my biggest fear. I posted for the first time on Jan, 14 but the truth is I had the posts sitting in draft for about a week before I got up the courage to hit the publish button.
This is a very nice curd but I prefer the recipe from Tartine, the method is different you process or blend in the cold butter and get a thick, buttery, creamy curd that you can use immediately. Even sitting overnight this curd is not thick enough in my opinion to use as a filling for cake or a tart. When using this curd I would whip some cream cheese into it to stiffen it a bit and add some additional zest from an orange.
Mixed Citrus Curd
Makes 3 cups of curd
1 heaping tbs mixed zest from the fruits
1/2 cup mixed citrus juice (juice from each fruit mixed to yield the needed amount) I used the juice of 1 lemon, 2 small tangerine and 1 cara cara orange.
6 large or extra large egg yolks
4 oz cold unsalted butter cut into pieces (1 stick)
1 1/2 cup sugar
pinch of salt
1-2 tsp orange zest (added after its cooked)
Zest the fruit and set aside a heaping tbs of mixed zest, juice the fruit mix together and set aside 1/2 cup. In mixing bowl add the egg yolks, sugar and a pinch of salt. Beat with hand held mixer until creamy and light. Whisk in the juice and zest and pour into sauce pan. Cook at medium low heat stirring constantly until the sugar has melted and it’s hot to the touch. Now add the butter one piece at a time stirring constantly until the butter is melted. Place thermometer in and continue cooking until it reaches a temperature of 175 degrees. Remove from heat.
Pour through a sieve into a bowl or large measuring cup, add the orange zest stir to combine and cover with plastic that sits directly on top of the curd, allow to come to room temperature then refrigerate overnight.
Congrats on your anniversary!
Jocelyn, thank you so much!!
I’m so happy you decided to hit that publish button! This looks absolutely delicious, Suzanne. Happy Anniversary…I’m so happy to know you. ❤
Prudy, thank you so much and I am so happy to see you here. I also am so happy to have met you and follow your gorgeous blog.
Suzanne, I’m Immensely enjoying this retrospective series of posts you’ve been doing, leading up to your blogiversary! I’m so glad you faced your fears and hit that “publish” button. 😀
The citrus mix sounds delicious (even more so since I have a cold [or virus, whatever] and particularly like citrus then). Mega hugs my friend.
Thank you so much Teagan, it’s funny revisting some of my old posts especially the ones from the very beginning. Oh no, you are sick, sorry to hear take care of yourself and get better soon.
Excellent! Congrats on anniversary. Even your curd sounds extraordinary!
Thank you Michelle, I am just so happy to have so many wonderful friends.
Sounds Delicious Suzanne!!! 🙂
Thank you so much Amy!!
Bon anniversaire de blog – si joli et qui donne faim, thank you for your nice recipes, and beautiful recipes ! – I want to try this one too – fresh, complete with vitamins and good things to spend winter, gorgeous colours – Do hava a nice week 🙂
Merci France, Je suis honoré, I am honored to have so many wonderful friends and am so happy, je suis tres heureuse, My French is very bad but thanks to you I am brushing up. You also have a wonderful week.
beautiful recipens AND photographs !! 🙂 ( sorry )
A nice piece of reminiscing. It’s kind of fun to go back from time to time, and remember what one was. Yeah, we’re glad you hit that publish button too. We came on to the blogging scene around the same time, seems like. So it kind of feels like were going through Blogosphere University together. Maybe some day we’ll even graduate! But you’ve always been there, and you’ve kept it up. So congrats. And Happy Anniversary too!
Happy blogging anniversary! This citrus curd sounds so good! I love anything citrus this time of year, and I have never made curd. I am inspired to try it, and I love the creamy yellow color.
I love curd and citrus and always add more zest than is called for so the flavor is intense!! Thank you so much!!
Oh my how I loveeeeeeeeeeeee Citrus! As you know…Happy Anniversary – keep blogging – so I can comment! LOL Cheryl
I know you do, BTW heavenly date recipe will be making it again and again!!
Hi, you made some? We polished off two dozen last night! Which ones did you like best? Did you create your own filling?
Yes I made 4 last night. The beauty is you can make as little or as much as you like. Had with some tea and it was heaven!!
Oh I used apricot jam no added sugar they were perfect!!
Hip-Hip Hooray for us! Glad you like the idea since I take it as a high compliment from you an “award winning” cook that you are!!! Cheryl xo
Oh please you are too kind. I am lucky to have had a few recipes get some attention.. You are so talented I wish I had your creativity and stamina.
Ah who helped write Food 52?! Not me…I am a recipe cranking machine feeding a large family, loving the creative side of tweaking new recipes and sharing them. Who began peeling 50 lbs. of potatoes at her Father’s Restaurant! (Glory be). Yes, really…
I wish my family had had restaurants I would have loved to work in one. My first job in high school was scooping ice cream!!
Remember that when I ran my Sequels and I got fired from the Ice Cream job because of the double scoops of cones I made my friends after the movies! Ha-I went back to work at my Dad’s Restaurant and my Uncle Roger’s Restaurant. It had its perks but I did learn a lot and worked hard alongside of my Dad. We still today cook together on weekends and he just beams! I love him! xo
I also got fired from my ice cream job. I was so stupid!!
I remember you telling me you worked at one. I did not know you got fired like I did-too funny now…I told the owner I was paying for the ice cream cones with my pay-he said I did not earn enough-so I told him to give me a raise? BAHAHAHAHA Dad paid the bill and was not too happy- my Mom, thought it was a hoot…What did you do wrong?
I know you do and so do I!!! Thank you Cheryl!!
My pleasure Suzanne!
Lol, thats funny kind of silly to fire you over that. I was really stupid. was 16 yrs old, had a date after work and I was closing the shop with one other girl. We both wanted to get out, it was dead no one around so I moved the clock by 5 minutes, setting it ahead, I knocked it off the wall and broke it. I confessed what I did to the boss and he applauded me for my honesty in telling him but fired me anyway, Oh well so much for my illustrious career as an ice cream scooper.
Ha-I was 15 years old-the owner knew my Dad too. SO it was probably both of them who decided to fire me. It did get me back under his wing-so to speak. You moved on to better and bigger stuff!!!
Yea my Dad knew the owner also, thats how I got the job. My Father didn’t want me working anyway but I was in this young business leader sort of group at school and thought it would be good to work.
Your Dad was Italian right?
Yes he was .
Well then…My Greek (100%) Father and Italian Mother it is a wonder I was allowed to leave the house alone!!!! LOL
Exactly strict, OMG I had very short reins.
Yes and add I was the youngest and only girl! One day I decided to skip school (Senior Year) in my Mustang and go down on the beach and drive, well who so you suppose was driving in the opposite direction-Yep my Father in his black Cadillac. I about went nuts until I got home-My Mom again thought it was funny my Father took the keys from me for one week. I NEVER skipped school again. Honestly, he has radar!
Ha!!! I never skipped school not once but snuck out at night through my bedroom window pushed my VW out of the driveway down the street with my friend, long story short got caught and lost my car
Naughty, naughty but nice!
lol the stuff we remember! HA. Have to get 5 in bed now I’ll be back on-line to write a few recipes later. See YOU my friend.
Have a restful night!!💤💤💤😇
Parents do have radar
LOL mine did and still does!
I have a lemon tree loaded with lemons and this curd look wonderful. I’m glad you are reblogging it. Happy blogging anniversary Suzanne.
Lucky having a lemon tree! Lemon curd is delicious!! Thank you so much!!
Love this stroll down memory lane! I’m so very happy you clicked Publish; I’ve learned so much about food and blogging from you, Suzanne! Thank you. 😊
Thank you so much, I know that most of us had a shaky finger when hitting that publish button for the first time. So happy to have found your blog and thank you so much.
What a great story! I never had looked at a blog when I started mine. I didn’t want to be discouraged! Great looking curd!
I had only seen a few, wasn’t sure exactly what I was doing but wanted to have some sort of voice regarding my food and it has been so much fun. Thank you Mimi and very happy to know you and your beautiful blog as well.
I was so nervous to start as well. It held me back for a bit. Glad you started! And a great recipe. I haven’t tried orange for a curd but it sounds delicious.
Thank you so much. I have made curd using blackberry, raspberry, strawberry, mango, mixed and even lemon, LOL. Thank you so much Virginia!!
Why haven’t I thought to branch out?
Reblogged this on ravenhawks' magazine and commented:
I am glad you gathered your courage and moved forward, Your blog is wonderful
You are so kind thank you so much!
Citrus curd sounds SO good! Happy Blogaversarry!!
Thank you it is good. I love citrus and curd albeit not so healthful is delicious.
What a wonderful curd. Love the mix of citrus! 🙂
Thank you so much Ronit, I do too, love all that delicious citrus.
What a delicious way to start your blog Suzanne! Four years ago!! Wow…congratulations!!
Here’s to many more happy years of blogging! 🙂 🙂 🙂 🙂
Thanks Linda, yes I honestly had no idea what to put up as my first post. I had hardly even seen another blog.
Kudos to you for a successful blog! Yours is very enjoyable! (I read somewhere that the majority of blogs don’t even make it one year) – so again, congratulations and best wishes for many more successful years! 🙂
A year wow, that is pretty amazing I think you need a year to get your sea legs and find your voice. It can be discouraging and difficult so I think people just give up. I totally understand that.
I agree! It’s taken just about a year for Heidi and I to get into a rhythm. I hope we are still going strong three years from now! You’re a great inspiration for us! 😀💙😀
Thank you so much!!
Happy Anniversary! I remember shaking in my shoes when I hit the Publish button the first time. Aren’t we all glad we did??? I’m appalled at some of my earlier posts and photography. (although I swear sometimes I have regressed instead of advanced in that area…) 😀 Keep on blogging and cooking, Suzanne!
Oh yes, me too, some of my posts and recipes were horrible. I actually re wrote this one and changed it everywhere. The amounts were wrong, instructions not clear. OMG, can’t believe I put that out there like that. When you think back on how far we have come in this time it kind of blows my mind.
I know, doesn’t it???
When I started blogging, I really did not know what blogging was. Never had checked recipes on line. Since, revamped my blog many, many times as I figure out more. I still cringe on some of my writings and photos. I deleted over 100 posts when I was migrating to self hosting (not relevant stories/travels… and I’m not including the other 70+ award posts… do you remember those? 😉 ) My blog was a rough stone dropped in the ocean, which over time, with movements of tides becoming round. We share lots of initial feelings when we started blogging. Some food blogs are there to entertain and astonish us visually (I call them boutique blogs), and others that provide a comfortable venue with heart and substance, like ‘visiting a beloved friend’. I hope to be the latter, like yours. 😀
Oh yes, I cringe when I look back at the way some of my recipes were written and the photo’s were pretty bad too. I have to start going through and re working them and that means making the recipe again to double check for accuracy. I love your blog so much Fae, it’s instructional in a homey friendly way, it’s beautifully written and photographed and I feel at home when I am there. That is what I look for in a blog. I love those that are visually stunning and beautifully photographed and styled but honestly prefer a friendly post with good writing and great food over glitz and glamour. Thank you Fae, you are a real jewel.
My mouth is drooling just imagining how wonderful this curd tastes. I would spoon it on some angel food cake and devour it in a very unlady like fashion! I think I proofed my first post for 3 days and then held my breath as I hit publish. I just waited to see the laughs that I would receive, instead of the wonderful supportive people that I’ve gotten to know. Cheers Suzanne and congrats again!
What a fun trip down memory lane you’ve been taking us on Suzanne! Isn’t it fun to look back on older posts and see how much you’ve changed as a blogger?! Your curd sounds delicious! I would add some cream cheese as you suggested and use it as a surprise cupcake filling 🙂
Thanks Heather, it’s eye opening looking back at some of what I have done but you have to start somewhere and we learn from each other and experience. Yes to the cream cheese I like to whip it in with some more zest it’s wonderful and like having a cheesecake!!
Aww congrats Suzanne, and what a wonderful blog yours has turned out to be. It is all very confusing in the beginning, but it gradually gets better doesn’t it? Love the curd, will have to try it out soon.
It does get better and you get a rhthym going making it almost second nature. Thank you so much Loretta.
Wonderful to see how far you’ve come isn’t it! Congrats and I hope for lots more great recipes and tales from you
I like to think I have improed, LOL, it certainly feels more comfortable and I don’t get agita when I need to push the publish button, Thanks so much Sue, I enjoy your food adventures and especially your gorgeous photo’s.
thanks Suzanne. I hope you don’t mind me asking, will you get another dog(s)? My father cannot go for very long without dogs and goes into a real depression. He loves his animals. I think it’s difficult on my mom because they are nearly 80 and who needs puppies to train when you’re 80, and also she does a large percentage of the dog care such as bathing, doctor’s appointments, etc. . . . but my Dad must have his canine companions.
No I don’t mind at all. I am not sure about another dog after what I and my poor Nando went through, it was horrific beyond words really. I have just been approved as a foster for a pug rescue group in NYC. I will ease myself in by fostering and I want to help dogs in need. I understand how your Father feels, my home, my life all feel empty without Izzy and Nando. They were so much a part of my life I am really having a tough time adjusting. I miss them so.
Congrats for the 14th – so glad you hit that Publish button! I still remember stressing over my first post (on FTP) which took several days to complete before I dared hit that button.
Thanks so much Johnny, It’s weird isn’t it how stressful it was to post that first one, I can remember how hard it was to push that button. So glad you pushed it as well, you are such a great chef and blogger and photographer and your posts are always peppered with humor, it’s a pleasure to read them and also to make your great recipes.
Congrats and so glad you hit that publish button!
Thank you Lynn so glad to know you!!
I am so very glad we are friends!!!:)
Me too Lynn!!😄
I also worried and let my first draft sit a while before publishing–taking the first step is always nervewracking. All the memories your first post must have conjured for you! It sounds very bittersweet. I can relate to the bit of embarrassment when looking at old posts (though my first post is not actually very old!). I’m so glad that you starting blogging and have kept blogging and gotten where you are today!
I know that Tartine curd as well–my sister made it and I was amazed by how much butter was mixed in…and it was worth it, producing such a creamy and rich lemon curd.
Congratulations! Your blog is awesome! I am so glad you decided to hit that publish button! The recipe is amazing and I like the method you have used….have a great day
Your mixed citrus curd is wonderful, Suzanne. I’m so glad you hit that publish button and wishing more talented recipes to come! 🙂
I’m so happy you hit the publish button, if not we may have never met at all! Love the combination of different citrus to make a curd, looks delicious!
What a lovely post and so many lovely comments, a page full of love and support, all richly deserved, lovely Suzanne 🙂
It’s funny to read everyone’s comments about when they started their blogs, I’d also never read a food blog before, I just decided to start a blog one day; I put it together, wrote something, published it and didn’t really think about it. I didn’t expect any readers or responses, I just thought I’d be writing for myself!!!
Congratulations Suzanne on the blog anniversary coming soon. I remember this post when you had mentioned it earlier last year. The curd sounds delicious. You just put me on a memory lane…remembering how I pressed my publish button the first time!
I enjoy reading your blog and visiting you virtually.
Congratulations on the upcoming anniversary. This looks nice, I like a bit of tang.
xxx Massive Hugs xxx
You’re so sweet thank you so much David. Made something just for you and will post it soon!!
I’m astonished at your kindness Dear Suzanne. Cow pie????
xxx Gigantic Hugs xxx
Oh no not cow pie OMG you crack me up!!
This is so delightful and delicious, Suzanne. I’m enormously proud of and inspired by you! And curd is always marvelous. 🙂 I’m so happy to know you. Keep blogging!!!!
By the way- Percy looks so sad when I belly-band him.Hah. And he wriggles out like Houdini but we’ll keep trying.
Thank you Em and I feel the same way about you and am constantly inspired by you. Oh poor Percy, they dislike what they are to accustomed to and I am sure they belly band rubs him the wrong way. I hope he gets used to it and wears it it really saves so much clean up around the house. Thank you so much!!
Thank you so much!
Oh, I love revisiting old posts and yours is no exception. Lemon curd-the best! Missing your pugs too. 😦
Thank you so much, I love curd and am such a fan of citrus!! I miss my sweet angels. :o(
My mother was the best at using lemon in her baking-miss her so much. And, I sympathize with you regarding your sweet pugs. My ‘Doodles’ is eleven now, and I see him aging before my eyes. I treasure each day with him sitting by my side as I write my words and more. Blessings.
I hope the Doodles remains in good health and is with you for many more years. I am very sorry to hear that your Mom is not with you now. Sweet memories are wonderful and I bet her baked goods with lemon were irresistible. Thank you so much.
I love this. I actually look back on my first posts in horror, but it really is a nice snapshot of where you were when you first started and how you’ve grown. It’s like going back to the wall where you measure your height and seeing it for yourself! And what a community you’ve built. And the recipe is so great. You could use this curd on anything. Very exciting.
Thank you so much Amanda I LOVE that analogy, it’s perfect and yes it is exactly how it is. I wish one day we could all meet, wouldn’t that be fun!! It is a lovely, supportive and talented community of amazing women and men.
This curd sounds delicious, Suzanne!! Well I guess all of us can relate to that feeling of hitting the publish button , I remember how scared I was! But the WordPress community has really been supportive, glad to have found your wonderful blog 🙂
It’s a scary thing like jumping into cold water. Glad to have found your site as well and thank you so much Freda.
Congratulation Suzanne! Blogging is a hard work and going on with consistency is a virtue! Your curd looks delicious!
Thanks so much Katerina, it is hard work but one that has it’s rewards.
Congrats Suzanne for blog anniversary. Curd looks yummy.
Thank you so much, love curd.
It half feels like you started just yesterday and half like you’ve been doing this forever right? It’s a fun ride for sure, glad to see all of the recipes you share!
Thank you so much, yes it is a mixed bag, like I’ve been doing this all my life and just started at the same time. Thanks for all your support Mary Frances, so happy to know you and so thrilled about your thriving business.
How can someone not love you or your recipes? You are just the bee’s knees! Loved this look down memory lane. ❤
You are too sweet thank you so much!!
I really like the idea of a mixed fruit curd. I’ve made lemon curd several times, and I’ve eaten my aunt’s orange curd. But this combination looks delicious. I’ve never heard of cara cara oranges, Suzanne, but they look like what we simply call ‘blood oranges’ over here. (Not such a pretty name!)
Hi Millie and thanks so much. Cara cara oranges are different from blood oranges, they look similar to a pink or red grapefruit but don’t taste like that all. They are tart/sweet and have a slightly different flavor to a regular orange. I love blood oranges and love them juiced but after making a cream last year with them and it turned beige when I added the egg and butter and lost it’s vibrant red color I decided not to use them for this.
Ah. I think we bought some of those you describe when we were in Malta last year. We thought they were oranges, and they had the red flesh, but they were quite tart – so we thought they were another type of grapefruit. Thank you for explaining that! I now see how that tartness adds an extra something to your curd. I’ll ask the man at the market if he gets cara cara oranges.
Congrats Suzanne, on your 4th anniversary. I think it is awesome. I love this post! Happy Blogging 🙂
Thank you so much Lynne.
Congratulations on your 4th anniversary! What a great first recipe- you were a pro right from the start!
Thank you so much Sandhya, thank you so much for your kind words.
Suzanne, I am very happy that I have found some amazing friends when I started blogging and you are one of them ! Thank you so much for being a great friend!
Same here Sandhya, I am so lucky to know so many wonderful, sweet and talented people. Thank you!!
Never tried citurs curd..looks delish.. Thanks for the post.. Happy Anniversary:-)
It’s wonderful, curd is pretty loaded with egg and butter so an indulgence really but so good. Thank you so much.
Simply lovely! Looks incredible! Thanks to Cheryl for leading me to your amazing blog!
Lana, thank you so much, I love Cheryl. So glad to meet you and thank you for visiting. I will check out your site as well.
Happy Anniversary, Suzanne! I remember you posting this lovely citrus curd. Wow, was that really 4 years ago? I’m so happy you started your blog. Cheers to you!
Hi Hannah, thank you so much. You remember this blast from the past, LOL. Glad to see you back.
Oh how lucky you are to have such a lovely first post! I thought it might have been a posset at first but realize it is not. Wonderful dessert all the same! Very delicious, I’m sure!
My first post is one sentence! No photos! haha!
Thanks Christine, actually this was my second post technically, my first post was a couple of sentences, like you and no photo’s. LOL!!
Oh that’s too funny! 🙂
That curd looks so good, Suzanne. My mouth is puckering at the sight of it. How glad I am to have discovered your blog, dear friend.
And I feel the same way Patty. Thank you so much!!
Ok, so now I am here to “officially” comment, lol! I had read this post and totally relate to all you say – but there is one really big point, too, about food blogs –
The first is that I recently saw a group that you couldn’t even join until you’d been blogging a year because they said that’s when most bloggers hope to be getting better! Now it took me longer, but I was very discouraged and only did a few posts for the first couple of years.
The second is that the world of food blogging has changed so much in just the last few years. When I started not even all blogs had photos. And speaking of photos, there’s a very popular blog that got awards in Saveur a few years back for best photography and there’s no way it would even rank today. The bar has kept getting higher and higher. Good photography equipment has dropped in price and there’s actually articles galore on food photography!
I remember googling years ago about food photography and there was very little – I specifically remember googling how to make red food look better when photographed! I was having the worst time~and I couldn’t find an answer!!
So while I’m a bit chagrined about some of my older (and newer) posts, I have to say kudos to us bloggers who keep doing it even if we aren’t the “best” because that’s how we get better and better! How many hobbyists do you know who take every new step and challenge they do on a public forum? It takes guts, attitude and determination, girl, and you’ve got it all! 🙂
Courage is just overcoming fear!
And so glad to hear about the fostering! And thanks for bringing this by Throwback Thursday!! 🙂