Monday, June 25, 2012
More strawberry delight! I cannot get enough of our local strawberries, and with our almost daily treks to the berry stand I am dreaming up different ways to enjoy them.
Over the winter, when citrus was in abundance, I made grapefruit curd and it became a breakfast treat for us. With the summer and its profusion of berries, I decided to try adapting my grapefruit curd to strawberries. It is fun to experiment, and even more fun when the results taste good!
Any creation using strawberries is going to be pretty. The appealing pink of this curd adds a rosy pop of color, especially to a flaky croissant.
When I was picking out some pastries, I could not resist this strawberry croissant – pure decadence to top it with a dollop of strawberry curd!
Strawberry curd is a delightful change from citrus curds. Its creamy texture is buttery and fruity and sings of summer. With blackberries and blueberries still to come, I think I see more experiments - and hopefully more curds gracing our table!
Makes 1 1/2 cups
3 cups strawberries, washed and sliced in quarters if large, half if smaller
1 tablespoon sugar
2 eggs, whisked
2 tablespoons lemon juice
4 tablespoons butter, cut into small pieces
Zest of 1 lime
A pinch of kosher salt
In a medium sized saucepan, stir and mash the strawberries over medium heat until they break down and become saucy, about 10 minutes.
Add the remaining ingredients and continue to stir until the butter has melted and the curd thickens and coats the back of a wooden spoon, about 5-10 minutes. Watch to be sure the mixture does not become too hot and curdle. If needed, turn the heat down to medium-low.
Remove the saucepan from the heat and pour curd into a jar. Let cool, then cover and chill. It will keep in the fridge for a few weeks.