Hope you all are enjoying the holiday season! Thanks to the social media, I got to peek at your Christmas trees, the beautiful decorations near the fire place, your grand feasts and of course, the pretty colorful sugar cookies you baked. It made me smile every single time and wished life would remain the same everyday. But then again, that would probably make living more dull and less amusing. So, while life moves on and we get ready to welcome the New Year, make resolutions and update our to-do list, I have this extremely easy condiment to share with you that can make your breakfast and afternoon tea more delightful!
I wanted to share the orange curd with you much earlier but with the festive mood and the cozy rainy weather, I slowed down a tad bit. I have been spending most days, baking, cooking, reading books, attending parties and on some days, doing absolutely nothing. It felt good.
We are now in the last week of the year and I wanted to end it on a sweet note.
With everyday ingredients, making fruit curd is effortless and quite a treat, especially when it’s made fresh at home. I like to spread it on a bread or warm croissant and sometimes even drop a few dollops in my daily bowl of cereal. What makes a curd different from custard is the quantity of zest that is added to make it for flavorful. Instead of rubbing the skin on a zester, peel the skin off gently using a vegetable peeler and grind it along with the required sugar in a food processor. It’s the best way to develop enough of the zest from the citrus fruit.
While the market is overloaded with citrus fruits these days, go grab some and give this a try. Do not preserve it for too long. Make in a small batch and finish it within few weeks.
Just in case, if I don’t get to see you before the brand new year, here is a huge hug coming from my side with tons of best wishes for 2013! I will see you all soon with more stories, more recipes and more photos to share.
- 2 large oranges
- 1 cup sugar
- 5 tablespoons butter, kept at room temperature
- 3 eggs
- juice of 1 lemon
- pinch of salt
- Peel the orange skin lightly using a vegetable peeler. Add it to food processor and grind it along with the sugar until it is coarsely powdered.
- Squeeze juice from the orange and keep it aside to be used later.
- Using a whisk or a stand mixer, cream the butter until it’s smooth. Add the zest-sugar powder to it and continue mixing.
- Add one egg at a time and mix until it’s all combined together to form a creamy texture.
- Finally add orange juice, lemon juice, pinch of salt and continue mixing for about 5 minutes.
- Pour the mixture in a saucepan and cook at a low heat for about 10 to 15 minutes. The finish product should have a glossy look and should coat your spoon.
- Let it cool down to room temperature before you store it in the refrigerator.
- It's important to cook it in low heat or else, it will curdle.
- It's important to keep the egg and butter at room temperature for a creamy texture