Orange Curd in the Vitamix -recipe

[Guest guest]

Orange Curd In Vitamix

Recipe By: Based On Pastorio's Lemon Curd

Ingredients

3 egg yolks

1/2 cup orange juice

1/2 cup sugar

zest from one orange

2 tablespoon butter

Instructions

Heat the juice and sugar in the microwave until sugar is dissolved and the

mixture is very hot.

Put the egg yolks in the Vitamix and turn the machine on high. Slowly drizzle

the hot orange juice/sugar mixture through the top hole and then add the

butter. Close the hole and run the machine for 5 minutes on high. Steam will

come out of the lid.

Turn the machine off, remove the top very carefully or you'll get a steam burn.

Pour the hot curd into a bowl and place a piece of plastic wrap on the top

touching the curd so it does not form a skin.

Refrigerate until firm and set.

Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

New member/VM owner here and enjoying the list very much, but need to spend

more time in the files before I pipe up, but two questions on this:

Could one use Stevia?

Where does the Zest come in?

Thanks so much.

in New Mexico

On 3/11/12 3:17 PM Terry Pogue wrote:

> Orange Curd In Vitamix

> Recipe By: Based On Pastorio's Lemon Curd

>

> Ingredients

> 3 egg yolks

> 1/2 cup orange juice

> 1/2 cup sugar

> zest from one orange

> 2 tablespoon butter

>

> Instructions

> Heat the juice and sugar in the microwave until sugar is dissolved and the

> mixture is very hot.

>

> Put the egg yolks in the Vitamix and turn the machine on high. Slowly drizzle

> the hot orange juice/sugar mixture through the top hole and then add the

> butter. Close the hole and run the machine for 5 minutes on high. Steam will

> come out of the lid.

>

> Turn the machine off, remove the top very carefully or you'll get a steam

> burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the

> top touching the curd so it does not form a skin.

>

> Refrigerate until firm and set.

[Guest guest]

Ah, you answered the zest question in your refined recipe later on.

Still curious about an alternative to sugar if you've the time.

Thanks,

in NM

On 3/11/12 6:19 PM son wrote:

> New member/VM owner here and enjoying the list very much, but need to spend

> more time in the files before I pipe up, but two questions on this:

>

> Could one use Stevia?

> Where does the Zest come in?

[Guest guest]

You just put the zest in with the liquid or zest it into the container.

I've never used any sweetener except sugar so someone else will have to answer

that. But if you do the lemon curd you need a lot of sweetener I think.

And by the way, I changed that recipe. It gets thicker with 4 egg yolks. If you

use 3 it will produce a thick pourable mix, with 4 you get a curd which is more

like a lemon meringue pie filling.

Sent from my iPad

On Mar 11, 2012, at 8:19 PM, son <swrightson14@...> wrote:

> New member/VM owner here and enjoying the list very much, but need to spend

> more time in the files before I pipe up, but two questions on this:

>

> Could one use Stevia?

> Where does the Zest come in?

>

> Thanks so much.

>

> in New Mexico

>

>

> On 3/11/12 3:17 PM Terry Pogue wrote:

>

>> Orange Curd In Vitamix

>> Recipe By: Based On Pastorio's Lemon Curd

>>

>> Ingredients

>> 3 egg yolks

>> 1/2 cup orange juice

>> 1/2 cup sugar

>> zest from one orange

>> 2 tablespoon butter

>>

>> Instructions

>> Heat the juice and sugar in the microwave until sugar is dissolved and the

>> mixture is very hot.

>>

>> Put the egg yolks in the Vitamix and turn the machine on high. Slowly

drizzle

>> the hot orange juice/sugar mixture through the top hole and then add the

>> butter. Close the hole and run the machine for 5 minutes on high. Steam will

>> come out of the lid.

>>

>> Turn the machine off, remove the top very carefully or you'll get a steam

>> burn. Pour the hot curd into a bowl and place a piece of plastic wrap on the

>> top touching the curd so it does not form a skin.

>>

>> Refrigerate until firm and set.

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

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unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!

[Guest guest]

Thank you Terry. Yes, I grabbed the changed recipe as well.

In NM

On 3/11/12 9:21 PM Terry Pogue wrote:

> You just put the zest in with the liquid or zest it into the container.

> I've never used any sweetener except sugar so someone else will have to answer

> that. But if you do the lemon curd you need a lot of sweetener I think.

> And by the way, I changed that recipe. It gets thicker with 4 egg yolks. If

> you use 3 it will produce a thick pourable mix, with 4 you get a curd which is

> more like a lemon meringue pie filling.

[Guest guest]

I wonder if this will freeze? I have 5 orange trees (one of them a blood orange) and a crapload of oranges still. Can't give them away as everyone has a bumper crop this year. Churches and food banks won't take them as they have to be 'approved' by the government. I pick them and put them in boxes and set by the road for FREE and people just drive by. Kids will grab them and throw them like snowballs, since it never snows here in the desert.

I do juice as much as I can and that freezes well, zest freezes very well, often I lay the zest on cookie sheets and let it freeze dry for a few days in the chest freezer then seal and pack it away. I do that also with my lemons, just juice the grapefruit, don 't zest that. this is the first year I've not had time to candy the peel for fruit cake in the fall.

Would be great to freeze the curd. I don't think home canning is allowable due to the consistancy and the egg.

[Guest guest]

Gosh they freeze custard pies so it may work. I've never done it but my freezers are always so full it's hard to find enough room to freeze a hand of ginger. I did freeze some leftover egg whites and egg yolks. The frozen egg yolks is what started me on the curd cooking session.TerrySent from my iPadOn Mar 12, 2012, at 4:12 AM, tuzahu973@... wrote:

I wonder if this will freeze? I have 5 orange trees (one of them a blood orange) and a crapload of oranges still. Can't give them away as everyone has a bumper crop this year. Churches and food banks won't take them as they have to be 'approved' by the government. I pick them and put them in boxes and set by the road for FREE and people just drive by. Kids will grab them and throw them like snowballs, since it never snows here in the desert.

I do juice as much as I can and that freezes well, zest freezes very well, often I lay the zest on cookie sheets and let it freeze dry for a few days in the chest freezer then seal and pack it away. I do that also with my lemons, just juice the grapefruit, don 't zest that. this is the first year I've not had time to candy the peel for fruit cake in the fall.

Would be great to freeze the curd. I don't think home canning is allowable due to the consistancy and the egg.

[Guest guest]

The 3 yolks work but it takes longer to set up. I like the firmer texture of 4

yolks that's why I altered the recipe. Don't you love discovering stuff you can

make totally in the Vitamix? I sure do.

Terry

Sent from my iPad

On Mar 11, 2012, at 11:31 PM, son <swrightson14@...> wrote:

> Thank you Terry. Yes, I grabbed the changed recipe as well.

>

> In NM

>

>

> On 3/11/12 9:21 PM Terry Pogue wrote:

>

>> You just put the zest in with the liquid or zest it into the container.

>> I've never used any sweetener except sugar so someone else will have to

answer

>> that. But if you do the lemon curd you need a lot of sweetener I think.

>> And by the way, I changed that recipe. It gets thicker with 4 egg yolks. If

>> you use 3 it will produce a thick pourable mix, with 4 you get a curd which

is

>> more like a lemon meringue pie filling.

>

>

>

>

> ------------------------------------

>

> Please bookmark these pages:

>

> /links/

> (this is the Links page where I save the answers to FAQs and Answers, Recipes,

and LOTS of other helpful information - this page is always being added to)

>

>

/links/IMPORTANT_VitamixE\

nthusiasts_Membership__001327149393/

> PLEASE DON'T UNSUBSCRIBE IF YOU ARE GETTING TOO MUCH MAIL! (if you

unsubscribe, you will lose access to the Links page - an Encyclopedia of

Collected Vitamix Wisdom! Go to this link to learn how to stop mail from

coming, but STILL be a member of the group so you can STILL visit the Links page

and read messages online!