Posts Tagged blood orange

April Fool

I considered posting a joke recipe today. Maybe something like the recipe for “Swedish Lemon Angels” out of the book Penn and Teller’s How to Play with Your Food. As tempting as the idea was I decided to post one of my favorite dessert recipes instead.

Fools are simple desserts. Googling “fool recipes” will bring you tons of recipes and just as many variations. Some recipes call for fruit purée or syrup to be folded into whipped cream, some are simple custards folded into whipped cream, and others are no more than an overly thickened Creme Anglaise with fruit syrup added in. I prefer the first two variations for texture and flavor. During the summer I don’t bother with making a heavy curd or custurd I just go the syrup or purée route. However, since spring has just sprung and it’s still pretty chilly out I decided to go with the heartier choice. This recipe, with it’s thick and rich blood orange curd, is perfect as an end to a lazy sunday brunch.

I call this an April Fool because April is the perfect month for the main ingredient, blood oranges. If you can’t find blood oranges almost any type of orange will work. Just make sure the juice is fresh squeezed and unpasturized. You may have to adjust the sugar depending on the type of orange.

April Fool

Yield: Makes 8 servings

1 cup fresh squeezed blood orange juice
1/2 tablespoon blood orange zest
6 tablespoons sugar
6 tablespoons unsalted butter (cubed and room temp)
2 large eggs (beaten)
1 cus well-chilled heavy cream

Simmer orange juice over medium-low heat until reduced to 1/2 cup.

Remove the pan from heat and add sugar and butter to orange juice, whisking until butter is melted.

Whisk 1/2 ounce hot orange syrup in with the eggs. Pour remaining syrup into the top of a double boiler (a glass bowl over simmering water works best). Slowly whisk in the egg mixture. Continue whisking, until thick enough to hold whisk marks.

Remove pan from heat and add zest to orange curd, mixing evenly. Place the glass bowl in a larger bowl of ice and cold water and stir until cold. Keep cold until needed.

In another bowl beat cream until it holds stiff peaks and fold into orange curd gently. Leave darker streaks of blood orange visible.

Serve:
Chilled over warm grilled pound cake.
Layered in a trifle.
In a chilled martini glass.

Garnish:
Seasonal berries or blood orange supremes.

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Swedish Lemon Angels can be found here. This recipe will make a mess of your kitchen. http://www.epicurious.com/recipes/member/views/SWEDISH-LEMON-ANGELS-1209952

The book by Penn & Teller can be found here. There are some pretty cool ideas in this book. The bleeding heart cake is super easy and can be pretty grizzly if done right.
http://search.barnesandnoble.com/Penn-and-Tellers-how-to-Play-with-Your-Food/Penn-Jillette/e/9780679743118

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