I so long to be a sophisticated, Hermés bag- toting grown up, exuding that elusive understated elegance. I have some serious doubts as to whether my fantasy will ever come true though. First there's the fact that those bags cost several thousands (insert any currency here). Then there's the fact that for some reason the Hermés I'm dreaming of is orange. Yep, obnoxiously bright, Guantanamo Bay- orange. Which is the least understated of colours. And doesn't particularly go with anything. Though... coordinating accessories is probably the least of Guantanamo Bay residents' concerns?
I don't seem to make much of a brainiac either. Somebody asked me if orange the fruit is called that because of its colour or whether the colour got its name from the fruit? Didn't know. And with these segways I give you today's recipe: orange curd, slightly more vibrant and sweeter cousin of a previously introduced treat lemon curd.
Much like lemon curd, this is incredibly versatile: spread it on toast, serve it with pancakes, use it to fill cakes, biscuits (such as macarons!) or in pies. The last one is coming to the blog soon. Provided I can keep my fingers out of the jar...
I don't seem to make much of a brainiac either. Somebody asked me if orange the fruit is called that because of its colour or whether the colour got its name from the fruit? Didn't know. And with these segways I give you today's recipe: orange curd, slightly more vibrant and sweeter cousin of a previously introduced treat lemon curd.
Much like lemon curd, this is incredibly versatile: spread it on toast, serve it with pancakes, use it to fill cakes, biscuits (such as macarons!) or in pies. The last one is coming to the blog soon. Provided I can keep my fingers out of the jar...
4 large oranges
4 eggs and 1 yolk (the white will be used for the tart!)
100 g butter
3 dl sugar
Grate the zest of oranges. If you like yours on the bitter side, grate them all. For a sweeter take 1-2 is enough. In this case you might want to go easier on the sugar as well. Squeeze the juice and combine with butter and sugar in a bowl. Place the bowl over a pot of simmering water until the butter has melted. Stir so it's smooth and run through a sieve. In another bowl whisk the eggs and pour in the juice mixture. Continue cooking in Bain Marie (that's fancy ass French for bowl over a pot over simmering water) for 10-15 minutes until the mixture starts thickening and covers the back of a wooden spoon. If you want yours even thicker (in case you're using it as pie filling) add 1 tbsp of corn starch and continue cooking for another 10 or so minutes.
Some make curds using only yolks, which results in a clearer, more vibrant coloured paste. This is entirely a matter of taste - but after flan de naranja I have so many egg whites waiting to be used anyway I just really didn't feel like more...
___________________
ANYONE FOR SECONDS?
4 eggs and 1 yolk (the white will be used for the tart!)
100 g butter
3 dl sugar
Grate the zest of oranges. If you like yours on the bitter side, grate them all. For a sweeter take 1-2 is enough. In this case you might want to go easier on the sugar as well. Squeeze the juice and combine with butter and sugar in a bowl. Place the bowl over a pot of simmering water until the butter has melted. Stir so it's smooth and run through a sieve. In another bowl whisk the eggs and pour in the juice mixture. Continue cooking in Bain Marie (that's fancy ass French for bowl over a pot over simmering water) for 10-15 minutes until the mixture starts thickening and covers the back of a wooden spoon. If you want yours even thicker (in case you're using it as pie filling) add 1 tbsp of corn starch and continue cooking for another 10 or so minutes.
Some make curds using only yolks, which results in a clearer, more vibrant coloured paste. This is entirely a matter of taste - but after flan de naranja I have so many egg whites waiting to be used anyway I just really didn't feel like more...
___________________
ANYONE FOR SECONDS?
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