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Blood Orange Curd

 

 
There’ll be a million things I’ll miss when I move from Melbourne to Brisbane, loving family, sociable friends and fantastic neighbours. I’ll miss the seasons too, the exteme hot dry windy days of summer and the bone chilling winter. My change of climate will significantly impact on the way I shop, cook and eat.

I’ve already located a nearby accredited Farmer’s Market. I know that some ingredients I now take for granted will come with huge “miles,” but I’m anticipating lush tropical fruits, abundant Asian greens and delicious seafood.

But what about seasonal temperate climate produce like D’anjou pears, raspberries and cherries? What about the myriad potato varieties I know and love, oh and ruby grapefruits and blood oranges. I find myself missing these things already.

Blood oranges are in my local market now. I love the look and the flavour of this super tangy variety and I think the assertive flavour makes them the perfect fruit for cake, ice cream and curd. I’m a big fan of intense fruity curd, you’ll find recipes for meyer lemon, lime and passionfruit curds, by clickingg the links, but meanwhile,  I bring you blood orange curd.

I used my batch of curd as the filling for an experimental batch of coconut macaroon tartlets. It’s gone already, I’m off to buy more blood oranges.

My recipe is loosely based on Blood Orange Curd from Chez Panisse Deserts by Lindsay Shere.

Blood Orange Curd

Finely grated zest of 2 blood oranges

250mls blood orange juice (3 small blood oranges)

2 tablespoons lemon or lime juice

1/4 cup castor sugar

4 egg yolks

1 whole egg

125g butter, finely diced.

scant 1/4 teaspoon citric acid

Whisk together all the ingredients except the butter and acid in a medium saucepan.

Add the diced butter then over a low heat stir the curd until it thicken and coats the back of a spoon.

Remove the pan from the heat and continue to stir for a few minutes.

Taste the curd and if you prefer a sharper flavour add the citric acid.

Store in the refrigerator in a covered container up to 2 weeks.

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

26 comments on “Blood Orange Curd

  1. Moya
    September 14, 2015

    Wish I could get blood oranges more often and your curd looks really lovely… such a wonderful color. Sandra, best of luck with the move to Brisbane and to all your new food adventures. When are you leaving?

    Like

    • ladyredspecs
      September 15, 2015

      Thanks Moya. We moved into our new place Saturday. Lots of effort to unpack but it will be worth it!

      Liked by 1 person

  2. Darya
    September 10, 2015

    Wow, that will be a big change indeeed! But I’m sure you’ll find ways of enjoying the tropical produce as well. Your curd looks delicious; I love the vibrant color. And I bet the sweetness of blood oranges works wonderfully in a curd; I’ll give it a try… when they are next in seasons!

    Like

    • ladyredspecs
      September 11, 2015

      Thanks Darya. Blood oranges come into season mid winter Darya, enjoy..

      Like

  3. Gather and Graze
    September 10, 2015

    Lovely! I’ll have to give this a try while the blood oranges are still available at the markets. Such a beautiful fruit!

    Like

    • ladyredspecs
      September 11, 2015

      Blood oranges are a personal favourite of mine, they add an extra special touch

      Like

  4. chef mimi
    September 10, 2015

    This looks wonderful! I think I’d prefer this any day over lemon curd!

    Liked by 1 person

  5. Beck @ Goldenpudding
    September 9, 2015

    I love blood oranges, and curd, I made quite a bit last year, but very intrigued by the citric acid, as I did find the curd a bit sweet compared to lemon or lime. I think the extra acid might be just what’s needed…

    Like

  6. Gretchen
    September 9, 2015

    Curds are so versatile and this looks great. Unfortunately we don’t get many blood oranges here.

    Like

  7. Debra Kolkka
    September 9, 2015

    Don’t worry, you will be able to buy cherries etc. We have all these things in Brisbane. They are expensive, but we have them. Where will you be living? Get ready for horrible humidity in summer.

    Like

    • ladyredspecs
      September 10, 2015

      Thanks Debra, I’m sure Brissy will prove to be a wealth of new culinary adventures, same as Melb, but different. We’ll be in the New Farm area

      Like

  8. tinywhitecottage
    September 9, 2015

    That’s quite a move Sandra! It will be interesting to see what new culinary delights you will be posting with your ingredient choices. Sounds to me like a lovely climate change. Coconut macaroon tartlets with blood orange curd filling sounds incredible!

    Like

    • ladyredspecs
      September 9, 2015

      Nice to hear from you Seana. Yes there will be loads of changes in my kitchen, but it will be fun trying out new things!

      Liked by 1 person

      • tinywhitecottage
        September 9, 2015

        I had to look it up to see how far you are moving and that is quite the distance. Hope you are excited and eager!

        Liked by 1 person

  9. Jules
    September 9, 2015

    Dear Sandra
    Lovely to hear about your move to Brisvegas. Yes, you will miss the seasons and the fresh air on your face that’s not sticky with humidity. But the winter will be a joy as you bask in the sunshine while friends in Melbourne complain about the cold. Our stay at your gorgeous home in Richmond certainly left us wanting more and we made the move to Melbourne in February. Needless to say, we’re totally smittened. Beautiful ‘Heartland’ has been sold and we’ve bought closer to the city. All going well, we will continue to have a base in both Melbourne and Brisbane. They say that new adventures keep you young…well, we’ve certainly found the experience very invigorating. All the best with the move and do let me know where you’re living – may have some additional tips. Warm regards, Jules ❤️

    Like

    • ladyredspecs
      September 9, 2015

      Hi Jules, good to hear from you. Where in Melbourne have you settled? Funny that we have both shifted! We bought a woolstore apartment at the New Farm end of Macquarie St in Teneriffe, December last. We’re looking forward to settling in and exploring the area. I guess finding doctor, dentist and hairdresser will be the toughest challenges! It has been a relief to get away from Melbourne’s bitter cold weather. Take care, maybe our paths will cross again one day. Sandra x

      Like

  10. StefanGourmet
    September 9, 2015

    Have fun with your culinary discovery that is sure to follow.

    Like

  11. cookingwithoutgluten
    September 8, 2015

    I am currently obsessed with curds as they are quite easy to adapt to dairy and sugar free versions, which I create for our friend. I will try blood orange, the colour is amazing! Thanks for the idea.

    Like

    • ladyredspecs
      September 8, 2015

      Yes, curds are delicious and easy to adapt. I have so many ways of using curd to make delicious desserts, enjoy!

      Liked by 1 person

  12. Francesca
    September 8, 2015

    A very timely recipe- I have noticed the blood oranges in the market.
    New climate, new state, new markets- I think you will find plenty of treasure ‘up there’.

    Like

    • ladyredspecs
      September 8, 2015

      Hope so, I think there will be a seismic shift in how we eat. In limbo right now, homeless so to speak, hopefully next week that will change! Loving the warm weather!!

      Liked by 1 person

  13. cheergerm
    September 8, 2015

    Looks wonderful, I have been having blood orange fun too. Isn’t the smell just fantastic! Lots of new food adventures for you now Mrs R!

    Like

    • ladyredspecs
      September 8, 2015

      Camping at daughter No 1s, hopefully next week I’ll have my own kitchen. I gorged on blood oranges during the last few weeks in Melb

      Liked by 1 person

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This entry was posted on September 8, 2015 by in Breakfast and Brunch, Dips and Spreads, FODMAP diet, Food, Gluten Free, Jam & Curd, Preserves and tagged , , , .
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