|One World Trade Center rises across the Hudson.|
|The Complete Book of Small-Batch Preserving|
Of course, since it is winter I have had to make a few allowances in my self-styled blog. In February and March, there is no "farm' or "farmer's market" to buy my produce. Do you mind too much that I am using imported fruits like oranges, citruses and pineapples from the supermarket? How else will I get to make marmalade ?!
Here are two recipes from the book: Microwavable Curd and Tangerine Grapefruit Marmalade I had cooked up a batch or two of orange marmalade, and was ready to try using tangerines in these ways.
Microwave Lemon Curd
2-3 lemons, ( or tangerines, or limes) 3/4 cup sugar
1/4 cup butter ( 4 tablespoons) 2 large eggs
|Finished Tangerine Curd ready to spread on a scone|
In a microwavable container, like a quart canning jar, combine the zest, juice, and butter. Microwave on high for a minute until the butter melts. Remove and stir.
In a bowl, beat eggs. Then slowly add the juice mixture to the eggs, stirring rapidly. Return the mixture to the jar, and cook at 50% power for 2 minutes,STOPPING every 30 seconds to stir it well. It should get thick like a cream sauce. Do not let it boil. Transfer to a storage jar or container and keep in the refrigerator for up to 2 weeks ( not likely, it's really good) or freeze it.
Tangerine Grapefruit Marmalade, page 83
2 or 3 tangerines, to make about 1/2 cup peel Seeds from all these fruits
2 lemons, to make about 1/2 cup peel
1 small grapefruit, to make about 1/3 cup peel
3 cups water
2-1/2 cups granulated sugar
|Steaming mixed citrus fruits for Tangerine Grapefruit Marmalade|