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    « Ojai Biscotti for a Rainy Sunday in Santa Barbara | Main | Bud Break in Santa Fe - 2010 »

    March 07, 2010

    Lemon & Blood Orange Curd (yes, it really is this color)!

    Since maple syrup is not anywhere close to being local to Santa Barbara, we decided to go another route to top our waffles this morning. We squeezed the juice of 2 lemons and 2 blood oranges  (from the trees in our backyard), and proceeded to cook them over very low heat with a cup of super fine sugar and 6 egg yolks. Once the heat was turned off, I stirred in 3 tablespoons of sweet butter and let it chill in the fridge for an hour or so. The resulting curd was not only a delicious topping for today's waffles, it was beautiful to look at as well.

    Lemon blood org curd
     

    Posted at 11:20 AM in Ingredients, Local Food Finds, Recipes |

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    online consultation

    Wow, this looks delicious rich in vitamins c.

    Posted by: online consultation | March 22, 2010 at 02:39 PM

    Dianne Langeland

    This looks amazing. Hope to sample some soon from your own blood oranges & lemons.

    Posted by: Dianne Langeland | March 12, 2010 at 02:22 PM

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