February 2019 | The Honest Spoon

Well it’s February and citrus season is still on FIRE! I got my Imperfect Produce box and I doubled up on Blood Oranges- and I’m so happy I did!!! I’m a total sucker for citrus. These days I’m eating about two small oranges and one grapefruit a day…is that overkill? I’m not sure but I can safely say that I’m thoroughly enjoying myself.

My love for blood oranges runs deep. Not only do they have a fantastic flavor, but I am drawn to their amazing color. They never disappoint. I may use it in a tart, or a pavlova dessert. It has quite a delicate flavor and tastes a bit like a grown up creamsicle (yes, please, and thank you). Or if you’re feeling the citrus vibes, I am sure this would taste AMAZING on a slice of buttered and toasted ciabatta bread layers with some goat cheese .…oh jeez, my mouth is watering now! But for reals….that sounds too good to be true.

This is a really straight forward recipe and it came directly from A Cookie Named Desire. I made no changes and I used the lemon juice recommended in the recipe. It worked out really well- it’s just a tiny bit tart and a whole lot sweet. ENJOY! Lord knows I did!!

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BLOOD ORANGE CURD [GLUTEN FREE]

| makes about 1 cup |

INGREDIENTS:

• 1 1/4 C Blood Orange juice (about 6 blood oranges)

• Zest of 4 oranges

• 2/3 cups white sugar

• 5 egg yolks

• 1/4 cup lemon juice (about 2 lemons)

• 7 tablespoons salted butter, cubed into small pieces

METHOD:

1. In a saucepan, reduce the blood orange juice to about 2/3 cup.

2. In a separate bowl, whisk the egg yolks, sugar, and zest until mixture is lighter in color.

3. Add lemon juice to reduced orange juice. Temper the eggs by slowly pouring the juice into the egg mixture- whisk constantly. This must be done slowly otherwise you’ll end up with scramble egg yolks!

4. Transfer egg mixture to the saucepan and on low heat, mix constantly with a wooden spoon until the mixture becomes thick. You should be able to run a clean line down the back on the wooden spoon with your finger.

5.  Turn off the heat and add butter, stirring until it’s incorporated.

6.  Place a fine strainer over a bowl and pour curd into the strainer. Push through strainer and discard the bits remaining. Let cool to room temperature and transfer to an airtight container.

Store in the refrigerator for several weeks.

Hope you love it as much as I do!

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