Sunday, March 20, 2011

citrus curd with fried rosemary

i almost don't mind when gregory leaves town now. only because i look forward to the time he comes back so much. i do this whole silly homemaking ritual to make things just so for his arrival. yeah, it's old fashioned and i like it. does anyone else do this? just me?

this time, he's only back for a few days before he leaves again. so i made him dessert. and with the weather warming up and that texas spring breeze blowing through my curtains, everything is just so fine. it's time for lighter fare and palate cleansing desserts. it's the time to turn to my floridian roots and embrace the citrus i love so much!

after last week's lemon concoction, i decided to jump on the citrus curd bandwagon and decided to add my own little twist with some fried rosemary. an interesting touch, i think. give it a whirl if you're feeling fancy. this is going to be one of many citrus recipes to follow. promise!

Grapefruit Lemon Curd

juice of one medium sized grapefruit

juice and zest of one lemon

1/2 cup sugar

3 eggs

1 egg yolk

1/2 stick of room temp butter

-combine ingredients in double boiler with water simmering away and whisk for about 15 minutes or until the mixture coats the back of a spatula.
-pour onto a baking sheet lined with wax paper and cover with plastic wrap.
-cool in fridge for about an hour.

Fried Rosemary

olive oil, as much as you need in a small pan to almost immerse the rosemary

sprig of rosemary

-put rosemary and oil in a little sautee pan, heat to medium high and fry until bubbling stops.
-let dry. reserve oil for another dish (rosemary infused olive oil!)

this tasty treat would be good with a little unsweetened whipped cream. i made creme fraiche because i didn't have heavy cream. but the sweetness of the curd doesn't need additional sugar! top with rosemary and serve.

happy spring!

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