On clementine curd, design and letterpress…

February 25th, 2012 § 1 comment

An odd combi you might think. Anna wouldn’t.

She’d just wipe up some orange macarons and letterpress a cute card to go with it.

Clementine and vanilla curd

Anna is an ‘a la julia child’ food lover , a talented graphic designer and a charming entrepreneur who is going to revolution the letterpress market in NL.

We met two years ago when she had just moved to NL from NY. She found me via the kitchen diaries. I got to her via her frenchie, a colleague of mine at the time.

We have been friends ever since.

– by Anna at Passepartout Press –

Thank you sooooo much, babe, for taking the time to help me out with this lovely new ID for my kitchen diaries (and for the gorgeous hand pressed birth announcements!!!)

If you’re into design and gorgeous prints, I can only encourage you to have a look at more of what she does here at Passepartout press, here and here… You’ll love it.

The clementine and vanilla curd I made just before Christmas, for Anna and some more friends and family. Since I was kind of stuck at home with petit Tom it ended up as the perfect Christmas giveaway.

I made it with clementines that my mum brought me from Morrocco for Christmas. I’d never even consider turning those delicious fruit into anything before (they’re just too good to cook), but citrus is not recommended when your little one is suffering of intestinal cramps, and my mom did bring a good 6 kilos back with her.

That’s not very modest to say, but it was so good…

Vanilla and clementines is a marriage made in heaven! in my heaven at least: sharp and sweet, elegant! (a bit like Anna’s designs I would say).

Clementine and vanilla curd
Curd a la clementine et a la vanille

yields 2 1/2 jars prep: 15 min. cook: 20 min.

. 10 clementines + 1 lemon, pressed (~ 500ml juice) and zested (about 1/3 of the zest should do it)
. 1 vanilla pod cut in halves (in the length)
. 240 g sugar
. 120g butter
. 4 eggs
. 2 yolks
. Pinch salt
. 3 glass jars with lids

. Sterilize glass jars and lids in boiling water (I leave them for at least 5 minutes)

. Prepare a bain marie*/ double boiler.

. Mix together juice, sugar, eggs, zests, salt and vanilla.

. Set in the bain marie*, add butter and stir until melted.

. Continue stirring until the mixture thickens and coat the back of a spoon for about 20 min.

. Remove from the heat, strain through a fine thieve to remove any lumps and pour into the sterilized jars. lose the lids immediately.

. Leave to cool.

. Keep refrigerated for maximum two weeks

Bon appétit!

* “Au bain marie” is a french cooking term meaning hot water bath: Put the pan or baking dish in a larger one, partly filled with hot or boiling water over low heat on the stove or in the oven. It’s often used to melt chocolate, bake terrines, mousses or creme brulees.

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