Guest guest Posted May 9, 2012 Report Share Posted May 9, 2012 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...
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