THIS WEEK’S RECIPE: HOMEMADE LEMON CURD WITH POPPY SEED
If these gorgeous curds don’t yell, “SPRING,” we don’t know what does. (We also think we hear them calling, “EAT US NOW,” but maybe that’s just our stomach playing ventriloquist.) These mouth-watering beauties come courtesy of new HOMEGROWN member Karin, a dirt-under-her-fingernails Floridian who has a way with fruit.
For those unfamiliar with curd, a turn-of-the-century British delicacy, you can use it as a spread for baked goods, to flavor your yogurt, or to jar and give as gifts. Got another use? Post a comment and help spread the curd love. You can find Karin’s recipe for lemony loveliness below (in the photos above, it's the jar farthest right and the spoon second from left). Then check out her raspberry rose, mango lime, and rhubarb varieties. Sweet. Tangy. Spring.
WHAT YOU’LL NEED
Makes about 1 ½ cups
» ½ cup lemon juice (freshly squeezed from about 2 ½ lemons)
» 1 cup plus 1 tablespoon sugar
» 3 egg yolks
» 3 whole eggs
» pinch of salt
» 6 Tbsp unsalted butter, chopped into pieces
» ¼ tsp lemon zest
» 2 tsp poppy seeds
WHAT TO DO
In a double boiler (or a stainless steel medium bowl set on top of a medium heavy-bottomed pot containing 2 inches of simmering water), combine the lemon juice, sugar, egg yolks, eggs, and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, until the liquid thickens and coats the back of a wooden spoon, about 12 to 14 minutes.
Remove from heat and whisk in the butter until dissolved. Strain the curd through a fine-mesh sieve. Whisk in lemon zest. Press plastic wrap directly onto surface of curd and chill completely. Stir in the poppy seeds when cold. Enjoy!
With many farm shares wrapped up for the season, we’ve put the CSA Cookoff to bed for the year. Look for it again in late spring, sprouting along with the arugula and asparagus. In the meantime, meet HOME Cooked, a winter-friendly recipe file that revels in the earthier corners of the fridge and the pantry. Think root veggies and baked goods. We’ll post a recipe each week, featuring dishes from you. Don’t be shy. Share the goods. Especially the baked goods.
PHOTO COURTESY OF KARIN BOSELA