If you take a look around in the produce section during these oh-so bleak winter months, you’ll notice a plethora of brightly colored citrus fruits. My personal favorite this time of year is the blood orange. These delightfully fragrant, native Mediterranean beauties are sweet yet tangy, and most kids love them because, well, because, they look ghoulishly bloody. I picked up a bagful yesterday and whipped up a batch of blood orange curd, then made some biscuits to go with them. Top with whipped cream, low-fat yogurt (that’s no fun) or even better, English double cream. You can use the curd as a tart filling, or as I did, eat it with a spoon over the kitchen sink late at night. So bloody good.
- 1 1/4 cups sugar
- 1/3 cup freshly squeezed blood orange juice
- 1/3 cup freshly squeezed meyer lemon or regular lemon juice
- 6 large eggs
- 2 large egg yolks
- 1 tbs blood orange zest
- 1 stick (1/2 cup) diced, unsalted butter
- In a medium metal bowl whisk together sugar, juices, eggs and yolks. Place over pan of simmering water whisking constantly so eggs don't scramble. When curd thickens, after 10 to 15 minutes, remove from heat and whisk in zest and butter.
- Cover with plastic wrap and refrigerate up to 1 week.
Or, you can totally ditch the whole cooking thing and prepare some delicious blood orange mimosas instead (I had two)