Today is the anniversary of the first post on my blog, it’s hard to believe it has already been a year since I started this blog. I have learned so much during this time and like to think that I have improved a bit both in content and photo’s but it is still a work in progress. The best part of this little adventure really is the wonderful people I have met, virtually for the most part but I feel like I know so many of you personally. I have come to know and follow so many blogs and I strive to achieve what so many of you have already managed to do. This was my first blog post, a recipe I created for a citrus contest on Food52.
Makes 2 cups
1 each orange, tangerine,clementine, lemon (I used a navel orange and honey tangerine)
2 1/2 tbs zest from the fruits
1/2 cup juice (mixed from each fruit)
6 extra large egg yolks
4 oz unsalted butter cut into pieces (1 stick)
1 1/2 cup sugar
pinch of salt
1 tsp orange zest (added after its cooked)
Zest the fruit and set aside 2 1/2 tbs, juice the fruit, mix together and set aside 1/2 cup. In saucepan 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 add the butter, cook over medium/ low heat stirring constantly with a wooden spoon. Place thermometer in pan, keep stirring. Its done when temperature reads 175, remove from heat. If you don’t have a thermometer cook until thick and it coats the back of your spoon, with your finger make a stripe and if it stays intact its done.
Pour through a sieve into a bowl, add the tsp of 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.