I’m excited to announce that I’ve started writing for a new online publication called Colorado Collective (colorado-collective.com). The focus of COCO is to shine a spotlight on the creative community in Southern Colorado and I couldn’t be happier to be a part of it. As part of my role at COCO, I’ve started developing recipes to contribute to the “Eat” portion of the website. My first recipe for the COCO website is this Kale and Soba Noodle Salad with a Blood Orange Dressing. After making a couple different versions of this salad, I still had a bunch of blood oranges left, as well as some egg yolks left over from making marshmallow cream. I decided to use them all up by trying out a blood orange curd. I love lemon curd and I love blood oranges, so the combination was very tempting. I was expecting this curd to be tangy and delicious, but I was surprised by it’s creamy pink color. Beautiful and tasty! I liked that this curd tasted milder than a pure lemon curd, making it a great choice for a kid’s tea party or for anyone who prefers a milder flavor.
- 1/2 cup blood orange juice
- zest from 1 blood orange
- 1 Tablespoon lemon juice
- 1/4 cup sugar
- 1 egg
- 3 egg yolks
- 4 Tablespoons unsalted butter, softened
- In a small saucepan, simmer the orange juice until it is reduced by half. Pour the juice into a small bowl and whisk in the zest and lemon juice. Set aside to cool.
- In another mixing bowl, whisk together the sugar, eggs, and yolks until well-blended. Once the juice has cooled to luke warm, whisk it into the sugar and egg mixture. Return the egg mixture to the saucepan and simmer over medium-low heat, whisking constantly, until thickened to the texture of pudding. Press the curd through a fine-mesh sieve set over a small bowl to remove any lumps or pieces of cooked egg.
- Store in an air-tight container in the fridge for up to 1 week.