Small Batch Blood Orange Curd
Have I mentioned how much we absolutely are coo coo for coco puffs over blood oranges? Well we are. We’ve been buying them up every time we’re at the market and will keep doing so until they’re gone. I might actually cry at that point. I know it’s coming soon (sniff sniff) but I won’t be able to help myself.
I should probably go ahead and put a travel pack of puffs in my purse. I wish blood orange season was longer but I will take them in bulk as long as we can get our hands on them.
Their color is amazing. It’s bright, vibrant and just screams to me to eat them as fast I can cut into them. Speaking of which, you’ll want to skip the white shirt when you’re eating one of these beauties. Unless you have a good stain remover or like living on the edge.
You might also not want to use your favorite cutting board and then forget to clean it. Sigh. Regardless I still love these beauties.
Besides just eating them as is, their juice makes a pretty rockin curd. Our recipe is for a small batch so you’ll get two of those tulip weck jars full of this crazy good curd. What do you do with it once you have it? I like it slathered on toast, in cake, a tart, a cupcake.
Oh the possibilities.
As always we’ve used Davidson’s Safest Choice Eggs in our recipe. We have no worries when we do. Why? “Davidson’s Safest Choice® Eggs are pasteurized in an all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination.
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are 100% my own.