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Grapefruit Curd

Grapefruit Curd

There is nothing better in your local produce section right now then the citrus fruit that is available.

The selection of oranges is vast, from regular navals, mandarins, tangelos, to Seville and blood oranges you can’t go wrong. Though no matter how fabulous that oranges are I always gravitate back to the table in my produce section where I have the grapefruit display.

Ruby Red grapefruit for curd in Nutmeg Disrupted

I eat it with just a light sprinkle of sugar. But recently have been experimenting with it. The Sugared Grapefruit Rind is amazing. It is little strips of sweet Grapefruit love, full of fantastic grapefruit flavour.

Sugared Grapefruit Rind from Nutmeg Disrupted

Then I thought some grapefruit curd was in order. One word. Fabulous!

So then I started thinking of where I could use the curd and naturally Macarons seemed like the perfect place to use it.

Grapefruit Macarons with Grapefruit Curd filling from Nutmeg Disrupted

Grapefruit Curd is easy to make and using proper processing techniques you can make it for long time storage so you can always have a jar on hand.

Grapefruit Curd
 
Author:
Recipe type: Preserving
Ingredients
  • 3 ruby red grapefruit
  • 1½ cups of sugar
  • ⅔ cup of lemon juice
  • 6 eggs
  • 8 tablespoons of butter
  • 2 tablespoons of grapefruit zest
Instructions
  1. Using warm water and a tiny squirt of soap wash your grapefruit and rinse very well.
  2. Using a microplane or the fine side of a box grater remove the zest from the grapefruit.
  3. Place the juice in a small pot an bring to a low boil.
  4. Reduce until you have 2 cups of liquid.
  5. Allow to cool.
  6. Place a small pot half full with water on the stove on medium high heat.
  7. Bring to a simmer.
  8. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined.
  9. Place the bowl on top of the simmering pot.
  10. Cook, stirring constantly until it becomes thick, about 10 minutes.
  11. Remove from heat and immediately pour through a fine strainer to remove any lumps.
  12. Cut the butter into small pieces and whisk into the mixture until the butter has melted.
  13. Add the zest and stir well.
  14. Ladle the hot curd into hot sterilized jars.
  15. Add the lids and screw bands until finger tight.
  16. Place the jars into a hot water bath and process for 5 minutes.

Zesting grapefruit for curd on Nutmeg Disrupted

Ruby Red Grapefruit juice for curd on Nutmeg Disrupted

Ruby Red Grapefruit Curd from Nutmeg Disrupted

Grapefruit Curd from Nutmeg Disrupted

You can find my step by step process for French Macarons on the site. I have tried many recipes and have found success with the recipe I have posted.  I topped the Grapefruit Macarons with pieces of the Sugared Grapefruit Rind to make it the perfect Grapefruit trifecta!

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Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Quinoa Salad with Preserved Lemon

Earlier this year I made a few jars of preserved lemons and limes.

Preserved Lemons from Nutmeg Disrupted

Looking for a way to use some of my preserved citrus I thought a salad was in order.

I love quinoa and knew that would be the perfect base for a salad. Full of fresh avocado and roasted peppers it was a refreshing satisfying meal. The salty hit of citrus is the prefect finish to the dish. It is quick, simple and delicious!

 

Quinoa salad with preserved lemon from Nutmeg Disrupted

Quinoa Salad with Preserved Lemon

1 cups of quinoa – rinsed well

1 avocado – sliced

1 roasted red and peppers -chopped

2 wedges of preserved lemon

pepper to taste

Cook the quinoa in 2 cups of water for 15 minutes.

Meanwhile chop the peppers and avocado.

Combine everything in a bowl and squeeze the wedges of lemon over all. Stir to combine. Add a few dashes of pepper.

Enjoy!

 

 

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Lime Curd

Lime Curd

I have always been a fan of citrus fruit.

And there are limited ways to truly enjoy the flavors of lemon and lime.

I have preserved them both with spectacular results but this time I was looking for something sweet. Curd immediately came to mind.

It is quick and easy to make and can be enjoyed a number of ways. In tarts, spread between layers of cake, as a filling for Macarons or even with a spoon straight from the jar!

After I made the curd I jarred and processed it like I would with a jam or a jelly. This is completely optional. I wanted to be able to store it long term without needing refrigeration.

Lime Curd

9 limes

6 eggs

1 1/2 cups of sugar

2/3 cup of lemon juice

8 tablespoons of butter

2 tablespoons of lime zest

Using warm water and a tiny squirt of soap wash your limes and rinse very well. Using a microplane or the fine side of a box grater remove the zest from the limes.

Zesting limes for curd from Nutmeg Disrupted

 

Lime zest for lime curd on Nutmeg Disrupted

You will have more then the 2 tablespoons of zest required for the recipe. Toss the leftovers into some salt to use for rimming glasses for lime margaritas!

Now you can juice the limes. It is important to remove the zest while the limes are still whole. It becomes quite difficult to zest them once they are cut and juiced.

Juicing lime for lime curd on Nutmeg Disrputed

Place a small pot half full with water on the stove on medium high heat. Bring to a simmer. Place the juice, eggs and sugar in a stainless steel bowl and whisk until combined. Place the bowl on top of the simmering pot. Cook, stirring constantly until it becomes thick, about 10 minutes.

Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lime zest and stir well.

Making fresh lime curd on Nutmeg Disrupted

Ladle the hot curd into hot sterilized jars. Add the lids and screw bands until finger tight.

Finished Lime Curd on Nutmeg Disrupted

Place the jars into a hot water bath and process for 5 minutes.


Jarr3ed lime curd from Nutmeg Disrupted

 

 

 

 

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Preserving Lemons and Limes

Preserving Lemons and Limes

So one of the perks of being a Produce Manager and a foodie is that every morning is a little like Christmas. I tear into the huge pallets of fresh produce like a giddy school girl, excited to inspect all the fabulous contents.

Naturally my fruit and vegetable consumption has gone up dramatically. You can’t move 1000’s of pounds of produce every week and not take it home and create with it.

Being a huge lover of anything citrus one of the first things I had to try was preserving lemons and limes.

They are extremely easy to make, the only thing you require is patience to allow them to preserve.

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Preserving Lemons and Limes
 
Author:
Recipe type: Citrus
Cuisine: Preserving
Ingredients
  • 7 - 8 lemons
  • 7 - 8 limes
  • kosher salt
  • canning jars
Instructions
  1. Wash the fruit well If you can buy organic, that is a great option as the skins are not removed for the preserving process.
  2. Cut 5 or each fruit into fourths.
  3. Cut the 3 remaining into halves for juicing.
  4. In the bottom of each jar add 2 generous tablespoons of salt.
  5. Take another 2 tablespoons and salt the wedges liberally.
  6. Tightly pack the lemon and lime wedges into the jars adding a few more teaspoons of salt .
  7. Press the fruit in tightly forcing some the juice to be released.
  8. Top up the jars with freshly squeezed juiced form the remaining halves.
  9. Seal tightly.

Prepping lemons for preserving on Nutmeg Disrupted

limes for preserving

Salting lemons for preserving on Nutmeg Disrupted

Salting limes for preserving on Nutmeg DisruptedPreserving Lemons on Nutmeg Disrupted

Preserving limes on Nutmeg Disrupted

Every day tip the jars over and give them a good shake to disperse the extra salt that settles to the bottom. Store in a cool cupboard until the white pith takes on a bit of a translucent look.

 

Preserved Lemon from Nutmeg Disrupted

Preserved limes from Nutmeg Disrupted

Once opened store in the fridge.

 

 

 

 

 

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