Recipe for Tangerine Curd

Ingredient list:

1/2 cup of tangerine juice.
1/4 cup of lemon juice.
2 tangerines, grated zest only.
1/4 lb of butter.
4 ounces of sugar.
8 egg yolks.

Method:

In a suitably sized saucepan, combine the fruit juices, zest, butter and sugar; bring to a boil over medium heat.

In a bowl, beat the egg yolks until liquid.

Beat a quarter of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat.

Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly (about 2 minutes). Do not allow the curd to boil or it will scramble.

Pour into a clean bowl, cover surface with plastic wrap and chill.

See also: Tangerine Recipes.

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Published in: on December 23, 2008 at 11:14 am  Leave a Comment  
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Lettuce with Pomegranate and Pine Nuts

List of ingredients:

2 tablespoons of pine nuts.
10 spinach leaves, rinsed and trimmed.
5 cups of leafy green lettuce, torn.
2 tablespoons of olive oil.
Salt and black pepper.
1/2 cup of pomegranate seeds.
2 tablespoons of lemon juice.

Instructions:

In a suitably sized skillet, toast the pine nuts over a moderate heat, stirring constantly, until golden brown. Set aside.

Roll the spinach leaves into a tight cigar shape, then cut crosswise into one-eight of an inch shreds.

In a salad bowl, combine the lettuce and spinach.

Drizzle with the oil, season with the salt and pepper; then toss to combine.

Sprinkle with the pomegranate seeds, pine nuts and lemon juice.

Source: Lettuce Recipes.

Published in: on December 22, 2008 at 1:56 pm  Leave a Comment  
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