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Bergamot Marmalade

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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 ...
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Bergamot Curd

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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 6 eggs 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.
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Just Popping In

Hi. I just wanted to pop in and tell you guys I really haven't been cooking lately. Over spring break, P and I went to Dallas to visit our friend D, and we ate stupid amounts of meat. Since we've been home, I've been slammed with homework, preparing to be the dramaturg for a play on the 16th, getting things set up for my school transfer in the fall and baking. A lot. Usually, I make these ridiculous batches of bread dough, and I freeze most of the dough. But with Pesach coming along, I've been trying to bake it all so I don't have to throw it away. In terms of eating, I have to admit, we've been eating mostly foods I've canned before ( meat sauce mainly), simple pastas (though mostly w/ sauteed mushrooms and preserved lemons lately, as it's quicker). Or eating fast food. Oh, and I found some breaded chicken in the freezer, so we had "oven wings" and oven fries one day. Tomorrow I intend to make several salads (my parsley is bolting, so I ...
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