I have a grapefruit curd for you this week. And I so wish there was another word for curd besides, well – curd. Much too harsh and dreary a word for something that is creamy, sweet, tart, and smooth – and so damn delicious! Ginger was added and it makes you sit and ponder the familiar flavor with each bite. Pushing you to take that next. And the next. The ginger isn’t necessary if it isn’t in your kitchen but if ya got it, use it. I have the best of intentions to make thumbprint cookies with the remaining curd but thus far it has only made it as far as toast and honestly, a spoon. And that is quite satisfying.
But first, I need to jabber about January.
January is the early morning hours. The first few bars of a symphony. A late night snow storm. It is full of anticipation and it is where the highest of hopes can be found.
The New Year hasn’t quite yet been muddled with poor decisions and mistakes. The notes and tempo are uncomplicated and comfortable, almost easy but full of anticipation of what is to be revealed. The flakes fall without interruption and gather and remain untouched and fresh – a new landscape unfolding before us without a defined path. No footprints or tire tracks. The slush hasn’t formed yet. It is still perfect – just waiting.
I stumbled upon Journal52 this past week (thanks Joy!) and I have been seriously contemplating buying yet another notebook and perhaps some glue, tape, and markers and jumping on this weekly journaling expedition. I have always journaled by simply (and simply is laughable) writing. Pen to paper but it is something that has never stuck…a habit I can not form. Perhaps a change in the method is what I need.
This week the prompt is pathway. Rather suitable for the time of year…perhaps a touch cheesy and predictable, however appropriate. Aren’t we all mapping out the coming year? And I don’t mean resolutions but more structured activities to accomplish our goals. Aren’t we all looking ahead and seeing where we would like to be? It just isn’t a vision of the destination, we gotta get there…what’s that path look like?
I am working on this. I have had my head down for far too long, looking for pre-made footholds and following a path, destination unknown. Just moseying about, waiting for something to happen to me. 2014, I learned you gotta make your own shit happen.
2015 – head up, eyes and heart open…Destination imagined. Will the destination become what I am imagining right this instant. No, highly doubtful. But it will be where I am supposed be. And that is kinda great.
One more note on the grapefruit curd. Due to the egg yolks and golden butter (Hello! Kerrygold!) the red grapefruit curd takes on the appearance of a lemon curd and while it was quite the disappointment of my Saturday afternoon … it was squelched with that first spoonful!
- 2 cups fresh squeezed grapefruit juice ( about 4 large grapefruit)
- 1 tablespoon finely grated ginger
- 1 cup sugar
- 12 tablespoons unsalted butter
- 1 tablespoon zest of grapefruit, finely grated
- 4 large eggs
- 4 large egg yolks
- In a medium sized pan, add grapefruit juice and ginger. Bring to a simmer and reduce juice down to one cup. Remove from heat and let cool for about 5 to 10 minutes.
- In a medium sized bowl, whisk together eggs and egg yolks. Set aside. Also, have a mesh strainer at the ready.
- Add zest, sugar, and butter to reduced grapefruit and ginger. Place over medium-low to medium heat and cook until butter melts. Stirring occasionally.
- Once butter is melted, slowly whisk about ½ cup of the warm grapefruit mixture into the eggs, whisking constantly, to warm(or temper) them. To keep the bowl of eggs from moving while you pour and whisk, roll up a dish towel and form it into a circle. Set bowl of eggs into center of towel – it will keep the bowl from sliding around.
- Scrape the warm egg mixture back into the saucepan with the remaining grapefruit mixture and cook over low heat, stirring constantly, until mixture thickens – about 10 minutes.
- Place mesh strainer over a medium sized bowl and strain mixture, pressing the mixture through with a rubber spatula. You will have tidbits of zest and cooked eggs – that is okay.
- Pour mixture into glass mason jars and cover with lids. Place in fridge and it is good for about one week. This will make about 1+1/2 to 2 cups of curd. The curd can be used for a filling in a tart shell or donuts. Hello! I prefer it slathered on thick cut toast that is heavily buttered.