Thursday, January 01, 2009

grapefruit curd.

grapefruit curd
grapefruit curd.

After a month of all the flavors of christmas, I was ready for something new. And that something new was grapefruit. While I don't like to eat grapefruits on their own, I love grapefruit flavored things. I was flipping through my new Martha Stewart Baking Handbook and this recipe caught my eye. This stuff was delicious, tart and sweet with a deliciously strong grapefruit flavor. I can't wait to use it for little tartlets.

Ingredients:

8 large eggs yolks
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup plus 2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks unsalted butter, cold, cut into pieces

Directions:

Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve unto a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.

Just don't do what I did and zest your finger along with the grapefruit. It hurts.

happy new year everyone!

22 comments:

  1. Looks lovely! Thanks for the recipe. Happy New Year to you!!!

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  2. This looks great! I am also pretty burnt out on heavy holiday flavors. Happy New Year!

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  3. Hannah, the grapefruit curd looks delicious. I'm surprised how yellow it is...guess I would expect it to be tinged pink like the grapefruit flesh. Perhaps we can use [most?] any citrus fruit to make curd?

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  4. yeah, it's yellow because of all the egg yolks, it would be pretty pink though!

    and yeah, i think you can use pretty much any citrus fruit to make a curd.

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  5. How grapefruity is this?

    I guess that's a weird comment. Basically, I LOVE the way grapefruit smells and grapefruit candy, but I've never been able to get into grapefruit itself.

    This is really appealing to me, but I don't want to waste all those eggs on something that I'm not going to like!

    Looks absolutely delicious, though.

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  6. melissa: i thought it tasted very grapefruity, but more in a candy like way. I also love grapefruit candy and I thought this tasted a bit like that.

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  7. You should enter this into the Rio Star Challenge recipe competition to win some of $5,000 in prize money.

    http://riostarchallenge.com

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  8. What a great idea! I expected it to be pink, but it's not, which is surprising.

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  9. So, just made this! So, so delicious.

    Thanks for posting it, and thanks for whoever put it on Tastespotting!

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  10. This is incredibly delicious. Didn't have any lemon on hand, but I'm not sure I could tell the difference. We have a grapefruit tree in our yard, which I suddenly feel an appreciation for. Thanks for the idea!

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  12. THANK you Hannah for this recipe. I use it as a cake filling and people love it. Question is, I've made it twice now and it hasn't been very viscous. Has that happened to you? I've tried adding cornstarch and/or confectioner's sugar, but don't want to do too much to it because I like the flavor. Any ideas would be greatly appreciated. Thanks again.

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  13. I'm glad you like it! I'm not sure what you problem could be. What is it that's wrong?

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  15. I am so excited that you listed a recipe for grapefruit curd! I live out in San Diego, and on a recent trip I picked up 20 lbs of locally grown grapefruits and I cannot wait to use them. :) I am planning to make this curd for an Easter pie this Sunday, but I have one major question: How much curd does this make??? Enough to fill a pie shell? Should I double it or half it?

    Thanks so much for the info and for the wonderful recipe! :)

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  16. Hello! I know you posted this ages ago but I was searching for a recipe for grapefruit curd because I find my grapefruit tree overflowing with fruit just now.Thank you so much for this! This curd is amazing. It's the first time I've made curd and it's certainly a keeper. I'm going to use it on top some cheesecake.

    Mine came out a lovely Autumnal orange colour which suits the season perfectly here in Australia. I needed to add an extra half a cup of sugar because my fruits are the really tart yellow grapefruit and I didn't add the zest in after cooking but left the curd smooth. Lovely.

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  17. Hi Hannah --

    I made this last night to go with scones and angel food cake and it is DELICIOUS. I have one question -- is this curd freezable for future use? We have a ton of grapefruits left and I don't want them to go to waste!

    Thanks so much,
    Evelyn

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  18. I am so thrilled that you detailed a formula for grape fruit curd! I stay out in San Paul, and on a latest journey I grabbed 20 lbs of regionally expanded oatmeal and I cannot delay to use them. free coupons

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