Tangerine Curd

I made tangerine curd months ago, and after making lemon curd this past week end in a pie class, I decided it was time to share this recipe!  Tangerine curd is sweet and tangy, and with the long week end coming, it would be something fun to make as part of breakfast.  It would pair well with vanilla scones, just sayin'.

Citrus curds are traditionally served with scones and tea breads or even as a pie filling.  To make curds, you beat egg yolks and sugar with citrus juice over hot water.  Once the mixture begins to thicken, you add butter, which helps it remain thicker.     The curd will last for about two weeks in the refrigerator.  Enjoy!

You could also substitute the tangerines for orange, lemon, or tangelos.  I stumbled upon some pink lemons at Trader Joe's recently, and I'll be making this curd with those lemons soon.

Tangerine Curd
Yields 1 1/2 cup curd

Ingredients:
1 egg, plus 4 egg yolks
1/3 cup granulated sugar
1/8 tsp. salt
Grated zest of 1 tangerine
3/4 cup freshly squeezed tangerine juice
6 tbsp. cold butter

Directions:
In a medium saucepan over medium-low heat, bring 1 cup of water to a low simmer.  In a heatproof glass or stainless-steel bowl, combine the whole egg, egg yolks, sugar, and salt, and whisk to combine.  Then, whisk in the tangerine zest and juice.  Place the bowl over the saucepan of simmering water, and whisk until the eggs begin to thicken, about 3-5 minutes.  Then, whisk in one tablespoon of the butter at a time, and continue whisking constantly until the mixture much thicker and forms a thick ribbon on the surface when dropped from the whisk.

Remove from heat and transfer to a bowl and cover with plastic wrap, pressing the plastic wrap right onto the surface of the curd to prevent a skin from forming.  Allow the curd to cool at room temperature for about 15 minutes before refrigerating.

Source: Williams-Sonoma

Blueberry Chia Jam

Chia seeds are popular these days.  When they first started being praised as a "superfood," I must admit that I did Google searches to figure out whether these were the same chia seeds that are used for a chia pet.  You know, ch-ch-ch-chia!

Yes, the chia seeds that we are eat are the same chia seeds that grow on those chia pets.  Who woulda thought? ;)

Anyways, what makes the chia seeds so chiariffic?  (Yeah, I know, that was lame.)  They are high in fiber and packed with omega-3 fatty acids, calcium, iron, and antioxidants.  I often add them to coconut milk or yogurt to make a healthy faux tapioca-like pudding.  They develop a gelatinous coating when immersed in liquid,  which helps act as a thickener.

When making jams, you often need to add pectin and/or mega sugar to really thicken it up.  Since chia seeds work as a great thickener, I used the seeds to make a blueberry jam.
 

This blueberry chia jam is simple and much healthier than the sugar-filled jams at the store.  It is sweetened with honey, and with the chia, it has the perfect texture for spreading.

You can have homemade jam ready in less than twenty minutes.  It only needs four ingredients: berries, honey (or sugar), chia seeds, and just some water.  Try it out with any berry or a combo of berries.  It is perfect for spreading on an English muffin, French toast, or even a dollop on oatmeal--it would be great on anything!

PS: Chia seeds like to stick on teeth, so make sure to floss after enjoying it. :)

Blueberry Chia Jam
Yields 2 pints of jam

Ingredients:
5 cups blueberries
4 tbsp. honey or sugar (use half that amount if you are using stevia or Splenda)
5 tbsp. chia seeds
3/8 cup water

Directions:
In a small bowl, mix the chia seeds with the water.  The chia will thicken after a few minutes.

Meanwhile, in a large saucepan over medium-high heat, add the blueberries with the honey or sugar.  Stir, and reduce heat to medium once the juices begin to flow and the berries start to break down.  Then, add the chia seeds to the blueberries, and cook for about 5 more minutes.  Stir to ensure everything is well combined.

After the jam is finished, you can can and preserve in prepared jars using your method of choice.  Alternatively, you can put the jam into a jar and refrigerate.

Source: A Simply Sweet Justice Original

Confiture de Pêche à la Vanille (Peach Vanilla Jam)

Since peach season is nearing an end, what better way to capture the taste of summer by making peach jam?   

Recently, one of my co-workers brought in several pounds of ripe peaches from her peach tree.  I started making jam this past year, and it is such a simple process.  So, I knew peach jam would be outstanding--especially since they were from fresh local sweet peaches just bursting with juiciness.

I love using vanilla beans when cooking and baking.  The vanilla bean adds depth and even more flavor.  The vanilla bean seed speckles just add to the appearance.  Scraping the vanilla bean bods can be pesky, but it is so worth it.  It just makes any dish grand!  This jam has the right amount of chunks of peaches to make this jam peachy and spreadable.  It smelled so fragrant while cooking.  Because this jam tasted way fancier and much better than basic peach jam, the French name seemed fitting.   

Before I know it, Jack Frost will bring some snow to Colorado.  On one of those frigid mornings when Colorado is blanketed by snow, I think a perfect post-snow shoveling (totally counts as a workout!) breakfast will be a warm croissant with this jam and a big cup of Earl Grey.  

Until then, farewell Summer, and hello Fall.  Winter, be patient. 

Confiture de Pêche à la Vanille (Peach Vanilla Jam)

Yields 8 cups

Ingredients:

3 pounds peaches, peeled, cored, and roughly chopped

1 1/2 pounds granulated sugar

2 vanilla beans, cut lengthwise (with seeds scraped out)

1/4 cup fresh lemon juice

Directions:

In a large stockpot or French oven, place the peaches, sugar, vanilla beans (with seeds and pods), and lemon juice.   Reduce to heat and simmer for 1-2 hours until the fruit becomes a dark orange and is nearly caramelized.  Stir often to prevent the bottom of the peaches from burning.  Remove the vanilla pods.

After the jam is finished, can and preserve the jam in prepared jars, using the method of your choice.  Alternatively, you can also put the jam into jars to refrigerate.

Note: No pectin is needed for the jam.  It forms the perfect consistency without pectin.

Source:  Adapted from Tartlette