River cottage Bramley apple lemon curd

Having experienced a very specific craving for lemon curd last week, I looked to twitter for some recipe inspiration. My fellow tweeters never fail to dig out some wonderful recipe variations that I simply can’t wait to try out. 

I was particularly keen to try this recipe as it comes from the much loved and much used River Cottage preserves handbook by Hugh Hugh Fearnley-Whittingstall and Pam Corbin. I dedicated a sunny Wednesday afternoon to re-creating this version of lemon curd and can confirm this will certainly become a favourite among the bottle and jar team.

Image courtesy of River Cottage/Bloomsbury

Any variation of lemon curd is perfect on toast or muffins and works equally well as a cupcake topping or sponge filling topped with poppy seeds.

Ingredients: Makes 5 of our 228ml round jars.

·      450g Bramley apples, peeled, cored and chopped

·      Finely grated zest and juice of two unwaxed ­lemons (you need 100ml strained juice)

·      125g unsalted butter

·      450g granulated sugar

·      4–5 large eggs, well beaten (you need 200ml beaten egg)

Method:

Image courtesy of River Cottage/Bloomsbury

Put the chopped apples into a pan with 100ml water and the lemon zest.

Cook gently until soft and fluffy, then either beat to a puree with a wooden spoon or rub through a nylon sieve.

Put the butter, sugar, lemon juice and ­apple puree into a heatproof bowl over a pan of simmering water.

As soon as the butter has melted and the mixture is hot and glossy, pour in the eggs through a sieve, and whisk with a balloon whisk.

If the fruit puree is too hot when the beaten egg is added, the egg will “split”. Check the temperature with a sugar thermometer — it should be no higher than 55–60C when the egg is added.

If your curd does split, take the pan off the heat and whisk vigorously until smooth.

Stir the mixture over a gentle heat, ­scraping down the sides of the bowl every few minutes, until thick and creamy.

This will take 9–10 minutes; the temperature should reach 82–84C on a sugar thermometer. ­Immediately pour into jars and seal.

This will keep for up to four weeks (if it lasts that long). Once opened, keep in the fridge.

Happy preserving

Penny

Fruit pies in a jar

Pies may be a little autumnal but I simply couldn't resist sharing this wonderful idea, and they both use brilliant seasonal ingredients so it keeps me happy.

Making your individual pies in a jar is an absolutely brilliant idea as not only does it keep the pie moist and scrummy, but it also solves the problem of transporting your pies. It makes these the absolutely perfect treat to take along to all your summer picnics and BBQ's, with the bonus that this practical solution also looks like the epitome of homemade kitsch.

Recipe & images courtesy of: http://blogs.babble.com/family-kitchen

Blueberry & Cherry star topped pies

Blueberry, Cherry & Peach Pies in a Jar

makes eight to ten 4 oz. pies

Ingredients: 

Pastry crust

2 cups plus 2 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

12 tablespoons cold butter

1/2 cup ice water

Fruit filling

makes four to five 4 oz. pies

3 cups blueberries or cherries (pitted and halved), or a combination of both. Or 8-10 medium peaches (stoned and sliced to 1/2 thick pieces)

zest of 1 lemon

2 tablespoons lemon juice

1/4 cup sugar, plus more for top of pie

big pinch salt

1 tablespoon ground instant tapioca (I use my coffee grinder)

Method:

Peach lattice pie

Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the butter, and pulse it into flour mixture, 5 or 6 times. Drizzle in ice water, pulsing 2 or 3 times, just until the dough is combined.

Dump dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least a half-hour in the refrigerator. 

In a medium saucepan, heat the fruit, zest and juice over medium-high heat. Stir frequently, and allow the sauce to reduce a bit, until it coats the back of a spoon. Cook for about 10 minutes. Remove from heat, and combine in a medium bowl with the fresh fruit, sugar, salt, and tapioca. Set aside while you prepare the crust.

Preheat the oven to 200 degrees, and place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 glass jars.

On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, either cut strips of pastry for the lattice or use a jar to press out a circle. Use the scraps to cut out the stars with a tiny star cookie cutter. Spoon in 4 tablespoons or so of filling, press top crust into place, and crimp edges with a fork or your fingers. Add the star and make 4 very small incisions in the top of the dough to vent. Sprinkle the top of each pie with 1/2 teaspoon or so of sugar.

Place prepared pies onto heated cookie sheet, and bake at 200 degrees for 20 minutes. Turn the cookie sheet, turn the heat down to 150 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days.

These pies would work very well in our 228ml Round jars and I just can't wait to try these out.

I hope you enjoyed this recipe.

Penny