Other than liver of course… we all know how I feel about that one. But I mean really… some names of foods are rather strange and in some cases, can even be somewhat off putting if you don’t know what they are.
Take what you all know are two favorites of mine. Yes, you know what’s coming. Twinkies and Cheetos. Wth? Cheetos at least gives one some idea of what one is eating by the use of “chee” though I guess they couldn’t bring themselves to actually call it cheese since even I am willing to admit that God alone knows what kind of cheese would leave your fingers stained orange for 3 weeks. But Twinkies? What the hell is a Twink that they then turned it into a Twink”ie”?
Then of course we have the much maligned “Spotted Dick” which in actuality is really a steamed pudding. But here in the states, where we have completely bastardized the English language, it has become a name worthy of the type of giggling that five year olds do at fart jokes. And No, I do not laugh at fart jokes or at the name Spotted Dick… I don’t, I swear it!! *Giggles quietly remembering the last fart joke I heard as well as how my husband and I titter every time we go down the international foods aisle and see the can of Spotted Dick*. Let’s not forget the brand of bread that proudly goes by the name of “Bimbo Bread”. I haven’t yet been able to bring myself to buy that. I’m afraid there will be cameras filming me as proof of my bimboness.
This brings me to the recipe for today. Now let’s make sure we’re straight on something. I love a good curd, be it a citrus curd to spread on a scone, a yummy Wisconsin cheese curd to either eat plain or fry up and pop by the dozen into my waiting mouth or ye olde curds and whey, aka cottage cheese in these parts. But the word is rather….disconcerting. Maybe it’s just me though… heck, it probably IS just me But something about the word, especially in respect to this recipe, doesn’t do justice to what a yummy food (and kind of) curds can be. So without further ado, please put your hands together and give a warm welcome to todays special… CLEMENTINE CURD!!!
This is a very sweet curd. It doesn’t have the tang that lemon curd does so be aware that it will be sweet with a heavy orange essence, not tart. It’s great on scones or muffins, mixed with sour cream or whipped cream as a dessert topping or my favorite way, straight off of the spoon You can sub any other type of orange for this but if it’s a large one rather than tiny like Clementines are, only use 4 or so.
- 6 Clementines, zested
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 5 large eggs
- 1/2 cup of fresh squeezed Clementine juice
- 1 teaspoon vanilla extract
- In the bowl of a food processor, pulse together the zest and sugar until the zest if finely ground and well combined with the sugar
- Cream the butter and add the yummy smelling Clementine sugar. Mix until fluffy.
- Add the eggs, then add the juice and vanilla. Don’t beat this for long; just until combined.
- Pour into a medium saucepan and cook over low heat, stirring constantly, until it is thickened and registers 175 degrees on an instant read thermometer.
- Remove from heat and let cool.