Tag Archives: Features

I have a sort of standard salad vinaigrette that I make most every night (balsamic vinegar + olive oil + dijon mustard + garlic + salt/pepper + a dash of sugar) but we have been positively besieged by lettuce from our kitchen garden this spring and I thought it would be fun to mix things up a bit.

Since my mom’s blackberries were ripe, I was pretty sure the universe was telling me to make blackberry vinegar. This is one of those cooking project that anyone can do, requiring just three ingredients and a sunny day.

Fill a quart sized jar with blackberries and toss in a few sage leaves. Smash up the berries and bruise the sage leaves with a wooden spoon and cover the berries with vinegar. You can use white, red wine, rice wine or cider vinegar; whichever you have on hand. Each will give a different flavor profile to the finished vinegar but all our delicious.

Put the lid of the jar and place it outside in a sunny spot for an afternoon or two, then strain the berries and sage out of the vinegar and decant into a clean bottle.

To make vinaigrette mix 3 parts blackberry vinegar with one part olive oil and one part honey, salt and pepper to taste.

I’ve been on a bit of a curd making binge lately. Lemon, lime, blood orange, clementine- you name a citrus fruit, I’ve turned it in to curd.We’ve eaten curd on toast, used it as filling for a layer cake, stirred it into tea and spooned it over ice cream.

So when I saw the gorgeous strawberries growing in my mama’s Texas garden, I was overjoyed at the prospect of strawberry curd. The results where delicious beyond my wildest expectations and such a lovely shade of pink.

I had plenty of strawberries on hand, so I made a jumbo batch of curd. You can easily halve this recipe, but you’ll regret it when you taste it, I promise!

You’ll need:

32 ounces strawberries
4 large eggs
6 large egg yolks
2/3 cup sugar
1 tablespoon freshly squeezed lemon juice

Start by rinsing the strawberries. No one like gritty curd, so you really want to make sure they’re throughly rinsed. Remove the tops and puree the berries. I used a food processor but you can just as well use a blender or a food mill. Pour the strawberry puree in to a sauce pan and place over low heat.

While the strawberries are coming to heat, combine four large eggs, six egg yolks and 2/3 of a cup of sugar and whisk well.

When the strawberry puree starts to bubble on the stove, remove from heat. Slowly add the hot strawberry puree to the sugar/egg mixture one spoonful at a time, whisking continuously.

The aim here is to slowly raise the temperature of the sugar/egg mixture without scrambling the eggs. This is referred to as “tempering” eggs. Just proceed slowly and you have nothing to fear.

Once the strawberry mixture has been throughly incorporated into the sugar/egg mixture, return the curd to the sauce pan and place the pan over low heat. Whisking constantly, heat the curd for 5 to 7 minutes, slowly increasing the heat to medium. When the mixture reaches a boil, continue to stir for one minute and remove from heat. Stir in 2 tablespoon of lemon juice. (At this point, most recipes call for adding several tablespoons of butter. I have made curd with and without the butter and I greatly prefer it without. The butter tends to blunt the favor of the fruit, which is just silly.)

Pour the curd into jars and refrigerate until completely cooled.