Okay, so this post is really only going to be of benefit to people in California, Brazil, France, Italy and a few other places, but this is basically all I've been thinking about recently. Everyone else can pretend I'm talking about regular sour oranges, or can call their local produce vendor to see about acquiring some of the little guys. I just can't keep it all in!
Anyway, I got my case of bergamot oranges delivered (by the way? Not a particularly easy feat when you live in a citrus state and need citrus from another citrus state). I zested and juiced 26 of the oranges the day before yesterday, my head spinning with all the possibilities. It's been so long since my home has smelled like this lovely, spicy, beautiful orange. Because I didn't have enough ice cube trays to deal with the juice (okay... in fairness, to deal w/ the juice and the vegetable stock I'm also freezing 2 tablespoons at a time), I stuck the 10 cups of juice in a container and stuffed it …
As promised, here is the curd recipe. This is perfect for scones, toast, just to eat, or for an unusual twist on the filling typically used in those little fruit tarts. If bergamots are not available to you, you could always use lemon, Seville orange, sweet types of orange (cut the sugar a bit though), lime, pomello, grapefruit or any other citrus. Enjoy!
9 ounces freshly squeezed bergamot juice
2 tablespoons finely grated zest
1 1/2 cups sugar
1/4 teaspoon kosher salt
12 tablespoons butter, cut into 1 tablespoon bits
Whisk all but butter into a saucepan. Begin to heat over medium low heat and add all the butter. Whisking periodically, cook until the whisk marks stay in the curd. Pack into sterilised jars (or you can just put this in a jar and put it in the fridge, if you don't want to can it) and process 15 minutes. Makes about 3 cups.
As a food creativity reward for making it through these two exams, I made this for the June challenge of No Croutons Required. They have a monthly themed competition. This month's challenge was to make a soup or salad (vegetarian) containing beans. Typically when I make bean salad (to which I get to hear from P, "Beans AGAIN?"), it's a southwestern-style salad. This time I just wanted something... else. Something that didn't involve corn, and did involve eggs. I really like eggs, especially hard boiled. This salad tastes good still warm and chilled.
Anyway, enough babble. I've got piles of homework to do, so I'll just post the recipe and move along with it (and look - I'm using fractions today!).
1/2 cup appaloosa beans (you can replace these with pinto or cranberry beans, or whatever other beans you like)
3 cups water
pinch each (3g): oolong whole-leaf tea (I used tieguanyin), jasmine tea
1 tablespoon kosher salt