ISO: ISO Cheezz - I made your Chocolate Chip Cream Scones - yum!

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They are excellent with orange curd and clotted cream smileys/smile.gif

Posted by Sandi in Hawaii. I would love to try it with the mango.


Posted to Thread #7916 at 11:04 pm on Sep 14, 2007


This curd is fabulous!!! I love the method of mixing it in a blender. The mixture comes out soooo smooth, and even though you use whole eggs, there were absolutely no cooked egg white particles in the finished curd. (I strained it, as I do with all curds, but there was nothing left in the strainer. Amazing!

My standard recipe for tangerine curd from Sue-SanDiego uses only egg yolks, but I'm gonna try it this way, with the whole eggs....

For this recipe, I used a Mango margarita mix from Williams-Sonoma instead of the orange juice concentrate, but the mango flavor was faint.

I made a second batch with 1/2 cup of the mango mix, and no lemon juice, but that was not as good. Not tangy enough, and just tasted too buttery. I'll stick with the original version.

Thanks for posting this, Gay! You're a search goddess!!


Tangy Orange Curd
makes about 1 1/4 cups

1/4 cup frozen orange juice concentrate, thawed
Juice and grated rind of 1 large lemon (2 oz or 1/4 cup)
3 eggs
1/3 cup sugar
4 tablespoons unsalted butter, melted
pinch salt

Place orange juice concentrate, lemon juice and rind, eggs and sugar in blender jar. Blend for 5-10 seconds.

With motor running, gradually pour in the melted butter. Blend 5-10 seconds longer or until completely combined.

Transfer to a small heavy saucepan. Cook over medium heat, stirring constantly, until thickened. Do not boil. (I cooked mine to 160º.)

Pour into a heat proof jar or pitcher. Serve warm to spoon over fritters or chilled to spread on breakfast toast.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62432

 
Thanks for the link, Ang - somehow I did mine wrong.

Too much "cutting" and not enough "pasting"

smileys/bigsmile.gif

 
cheezz: cream scones + cinnamon chips = total awesomeness!

I doubled the recipe and made it in my food processor. added some precious cinnamon chips I had stashed away that Marilyn kindly sent me when we did a combined order from Wilbur---awesome products. I will drizzle some of them with a thin icing, but they are so good just plain---and bonus, the house smells fabulous when they are baking!

note: I had only 1 cup of heavy cream, so I added 1 cup of milk when doubling the recipe. worked fine. I patted the dough out into a large rectangle, cut in squares then slashed into triangles for small scones. I baked one cookie sheet full, and have about 10 left in the freezer, unbaked.

http://www.wilburbuds.com/index.html

 
ISO Marilyn: if Wilbur ever has the free shipping special--lets do another order.

probably not till it's cooler out, but I could use some products for the winter months. I can send you the prepaid bulk mail postage.

 
That's what we do...cutting in squares then triangles, to make them tea sized

I really like the cinnamon chip idea! Have never heard of Wilbur's but I'm sure there are local sources...or Penzys.

Good to know about the milk. I wonder if all half and half would work too. Hate to fool with perfection smileys/smile.gif

 
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