The Power of Curd

Hello. My name is Abby, and I'm a curd addict.

No, but really, I decided to start this blog to kind of document different recipes I've tried... whether they are unsuccessful or wonderful, I thought it would be fun.

It's not going to be anything fancy, and definitely not anything that I've made up, just good ole home cooking. I get recipes from all over- school, the internet, family members, magazines, etc etc. I'll try and give tips and just generally pick recipes anyone can make. As a disclaimer, I will say that some of the recipes are done in weight rather than measurements. A kitchen scale is extremely handy and you can get them for around $15 at someplace like TJMaxx or Ross. It only needs to go up to around 8 lbs. And I'll admit, pastry and baking is my forte, so that's what most of these recipes will be. But I do give savory a whirl every once in a while! I'll try and do a new post every week, and would love to hear suggestions of foods to try. Eventually I hope to add pictures, but that may not be for a little while. This is just a good way to get recipes out there.

So here we go! I thought it would make the most sense for me to start with a curd recipe.. after all, that is what I love making the most!

Recipe: Lemon Curd

Makes: about 1 lbs

Recipe originated from: School- specifically the book 'On Baking'( http://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231/ref=sr_1_1?ie=UTF8&s=books&qid=1278990444&sr=8-1 )

Compliments: Curd is great for anything! You can fill pies and tarts, cakes and muffins. You can spread it on toast for a bright morning snack, or blend it with Italian Meringue and freeze it to make a delicious, refreshing dessert. I swear, curd is the only custard I will eat because of how fabulous it is.

Ingredients:
- 4 oz lemon juice
- 6.5 oz granulated sugar
- 2 tablespoons lemon zest
- 2 eggs
- 6 oz unsalted butter, cubed
- Ice bath (a bowl bigger than your saucepan full of ice)

Directions:
1. Combine the lemon juice, 3 oz of the sugar, and zest in a saucepan. Bring to a boil.
2. Place the eggs and remaining sugar in a bowl. Mix well without adhering ( basically don't whip the eggs into a frenzy!)
3. Temper the egg mixture with one-quarter of the boiling juice. Add the remaining juice and return to the stove. (Tempering basically keeps the eggs from scrambling.. no one wants a lumpy curd! Slowly add part of the hot sugar, lemon, and zest mixture while constantly stirring the eggs. Doesn't take it very long to work.)
4. Bring the mixture of a boil with whisking vigorously. Continue mixing and boil for one minute.
5. Remove from the heat and chill over an ice bath until the mixture cools to 120 degrees.
6. Add the butter in 5 parts, beating well with a spatula after each addition.
7. Strain into bowl and refrigerate immediately

Now, honestly, I kind of breeze over numbers 5 and 6. I put the saucepan on an ice bath as soon as I pull it off, but it tends to be too cool to add the butter in 5 parts after cooling that much. I usually put it on the ice bath until it is warm, but not hot, then pull it out of the bath and add the butter in 5 parts while it is just sitting on the counter. If you can't get your butter to incorporate, you can put your saucepan into some hot (but not boiling) water. Take it out immediately after the butter is all mixed in. It should have a thick, but still runny consistency. You can substitute almost any fruit juice instead of lemon, but you will have to reduce your sugar with fruits like strawberries and raspberries, and always keep a little citrus in the mixture. Even .5 oz of lemon in passion fruit will keep the citrus-y bite we all love.

I hope you enjoy this recipe as much as I do (I can honestly say I make it almost every class period), and you come to realize the power of curd!

Abby xx