Thursday, February 23, 2012

Curd at Home

For breakfast, I had toast with butter & fruit curd, with some jasmine green tea to drink.

Breakfast (which is fundamentally different from brunch, should you wonder) is my least favorite meal of the day. I hate breakfast cereal, and can only handle oatmeal, yogurt, or other quaint "breakfasty" things on occasion. I usually either skip it, have some coffee or tea, forget about food completely, and wonder why I'm feeling faint at 2pm, or I suck it up and nosh a few pieces of toast. Today was the latter. And you know, homemade fruit curd made breakfast relatively tolerable.

I made it a few days back, the impetus being most of a bag of Meyer lemons left hanging around the house after a roast chicken dinner. I used Ina Garten's lemon curd recipe, but added a few strawberries, pureed and sieved, to the mix. The result was a candied Orange Julius-flavored curd that did not quite set. I'm not sure if it's due to the lower acid Meyers, or to the strawberries. Because of my storied history of egg-related mishaps, I actually did measure the temperature with a lab thermometer as I cooked, so I know that wasn't the issue.

At least it's not runny.

Regardless, it tastes unique and pretty fabulous. The remainder might end up in tarts, empanadas, or some sort of layered panna cotta goodness...I haven't decided yet.

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