Guest guest Posted March 11, 2012 Report Share Posted March 11, 2012 Tonight for dessert we had a Pavlova. I slathered lemon curd on the meringue and topped it with whipped cream. It was wonderful. I will do the blood orange curd in the Vitamix as well, following the directions in the second recipe. I do like the idea of cooking the juice down to intensify the flavor of the orange. Blood Orange Curd Ingredients 4 large Egg yolks 2 teaspoon finely grated blood-orange zest 4 large eggs yolks 1 cup of blood-orange juice REDUCED down to 1/2 cup (start w/ ~ 4 oranges) 1/2 cup sugar (I think I used a little less) 4 tablespoon unsalted butter -- cut into pieces pinch of salt Instructions In a heavy nonreactive saucepan, beat the yolks and sugar until well blended. Stir in the orange juice, butter, and salt. Cook over medium-low heat, stirring constantly (be sure to scrape the side of the pan), until the mixture is thickened and resembles hollandaise sauce; it should thickly coat a wooden spoon but still be liquid enough to pour. Note: Do not allow the mixture to boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly to keep the mixture from boiling. When the mixture has thickened (185 degrees on an accurate thermometer) pour it at once into a strainer. Press with the back of a spoon until only the coarse residue remains. Discard the residue (or eat it as a treat - it tastes great). Gently stir in the zest and allow it to cool. .. Recipe Notes Cat says this is the best orange curd. She also said, " (I zested all four of the oranges that I used for this recipe and & froze the rest; b/c the oranges were such a beautiful purple & orange color the zest looks great) " Exported from A Cook's Books -- Recipe management for Macintosh Orange Curd In Vitamix Recipe By: Based On Pastorio's Lemon Curd Ingredients 4 egg yolks 1/2 cup orange juice 1/2 cup sugar zest from one orange 2 tablespoon butter Instructions Heat the juice and sugar in the microwave until sugar is dissolved and the mixture is very hot. Put the egg yolks in the Vitamix and turn the machine on high. Slowly drizzle the hot orange juice/sugar mixture through the top hole and then add the butter. Close the hole and run the machine for 5 minutes on high. Steam will come out of the lid. Turn the machine off, remove the top very carefully or you'll get a steam burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the top touching the curd so it does not form a skin. Refrigerate until firm and set. Exported from A Cook's Books -- Recipe management for Macintosh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2012 Report Share Posted May 10, 2012 as difficult as it is to clean the VM I'd never put eggs in one. The bottom of the blades are nearly impossible to really clean. How could this be cooked on a stove vs the VM?? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2012 Report Share Posted May 10, 2012 THANK YOU !! From the land of ORANGES. hehehehe > > Here is the recipe I used for the Orange Curd. > > > > Orange Curd for Long Stemmed Strawberries > Recipe By: Ina Garten > > Ingredients > 4 oranges -- at room temperature > 1 1/2 cup sugar > 1/4 lbs unsalted butter -- at room temperature > 4 extra-large eggs -- at room temperature > 1/2 cup freshly squeezed orange juice > 1/8 teaspoon kosher salt > 16 long stem strawberries -- for dipping > > Instructions > Remove the zest from the oranges with a vegetable peeler, being careful to avoid the white pith. Put the zest in the bowl of a food processor fitted with a steel blade. Add the sugar and pulse until the zest is very finely minced. > > Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and mix until light and fluffy. Add the eggs, one at a time, then add the orange juice and salt. Mix until combined. > > Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. The orange curd will be ready when it coats a spoon, and it will register about 175 degrees F on a candy thermometer. Be careful not to overcook, or it will curdle. Remove from the heat and let cool or refrigerate. > > Place the orange curd in a bowl and decoratively arrange the strawberries on a serving platter around the bowl. > > > Exported from A Cook's Books -- Recipe management for Macintosh > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2012 Report Share Posted May 10, 2012 Have you tried running the VM on high with warm water and soap to clean? Works like a charm every time. Occasionally I still need to run a rag along the side to get nut butter off the container, but the blades clean up great this way. On Thu, May 10, 2012 at 5:19 AM, <tuzahu973@...> wrote: as difficult as it is to clean the VM I'd never put eggs in one. The bottom of the blades are nearly impossible to really clean. How could this be cooked on a stove vs the VM?? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 14, 2012 Report Share Posted May 14, 2012 I never have any trouble cleaning it. I make mayonnaise, hollandaise, curds. Lots of egg recipes. After making the fruit ice creams which have a bit of Xanthan Gum in them a lot of the ice cream sticks to the sides and under the blades. I just put a bit of dishwashing detergent in it and let it sit for a minute or two before I add regular liquid detergent and run it for a bit. If it still has anything I can see but can't quite reach I put a little tsp in it. That is rare tho. Usually the dishwashing detergent does the job. On May 10, 2012, at 10:59 AM, Bridge wrote: > > > Have you tried running the VM on high with warm water and soap to clean? Works like a charm every time. Occasionally I still need to run a rag along the side to get nut butter off the container, but the blades clean up great this way. > > On Thu, May 10, 2012 at 5:19 AM, <tuzahu973@...> wrote: > > as difficult as it is to clean the VM I'd never put eggs in one. The bottom of the blades are nearly impossible to really clean. How could this be cooked on a stove vs the VM?? > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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